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Ms. Bonnie A. Coblentz, MSU Extension Service STARKVILLE, Miss. -- Mississippi’s anticipated soybean acreage -- 2.35 million acres -- is higher than in recent years, and it may grow even larger by the end of planting season. Trent Irby, soybean specialist with the Mississippi State University Extension Service, said Mississippi growers have already exceeded the 2.22 million planted in 2021. The anticipated soybean acreage this year will be the largest planted since 1988. “At the end of the day, we could even be a little higher than that estimate, as we’ve had some acres shift from other crops into soybeans,” Irby said. “There will also be a few more acres planted as double-crop soybeans are planted behind harvested wheat.” Irby said the crop had a good start in the state, with a respectable amount planted in April. “That sets the bar for greater yield potential across those earliest planted acres,” he said. Mississippi has had wet and cold springs in recent years, but 2022 has not followed that trend exactly. While some areas stayed too wet to plant for an extended time, other areas suffered from drought-like conditions. “This resulted in those wet areas being delayed in planting, while other areas made a big push in planting but had to stop to wait for rain to replenish moisture before they could resume,” Irby said. “This year, soybeans were planted wherever possible as soon as possible and progressed according to weather conditions.” The U.S. Department of Agriculture estimates crop progress and condition each week of the growing season. On June 5, USDA estimated the Mississippi soybean crop was 95% planted, which is slightly ahead of the 5-year average. They also estimated 80% of the crop was in good or excellent condition, 16% was good and only 4% fair. None was rated as poor. Irby said growers harvested a state average of 54 bushels an acre in 2021. The actual number of irrigated fields in the state varies each year, but more than half of the soybean acreage is irrigated in any given year. “We have a lot of irrigated land in the state, but the crop that is planted on that land changes depending on market price and several other factors,” Irby said. While soybeans were once grown in Mississippi when it was not possible to grow anything else, the crop started to become significant to the state in the mid- to late 2000s. “The last decade has changed it even more as growers adopted better management practices,” Irby said. As yields grew, interest in the crop grew. Today, soybeans are a major part of Mississippi agriculture and the most valuable row crop in the state, worth an estimated $1.49 billion in 2021. Will Maples, Extension agricultural economist, said USDA projects a 2022–2023 average farm price of $14.40 a bushel for soybeans. This price is up from the $13.25 average in 2021. “The soybean market remains positive and is influenced by strong export demand for U.S. soybeans,” Maples said. “This demand should remain high, as the U.S. will be the only major source of soybeans for the next eight months.” Nationally, about 50% of the soybean crop is exported, and the remainder is crushed for oil and meal, which is used for animal feed. MSU crop experts provide ongoing updates and information about soybeans and each of the state’s major row crops at https://www.mississippi-crops.com.

The Downtown Hattiesburg Association will host the 8th Annual Hattiesburg Craft Beer Festival on Saturday, June 18, from 6 to 9 p.m. (VIP entry at 5 p.m.) at Town Square Park. This event takes place during FestivalSouth, Mississippi’s only multi-week, multi-genre arts festival, setting this event apart from other beer festivals, as we showcase the art and artists behind craft beer. The Hattiesburg Craft Beer Festival will honor our craft beer industry, as well as the food and tourism industries that go hand-in-hand with the world of craft beer. Attendees will be able to sample more than 100 craft beers from 30 breweries. You must be 21 or older to attend the festival (even as a DD). A valid ID must be presented before entering. Visit their website for more information and tickets.

By Lisa LaFontaine Bynum During the dog days of summer, it’s just too hot to turn on the oven. Go ahead and toss the oven mitts aside. These easy and delicious recipes require no cooking. Strawberry Ice Cream Cake 2 tablespoons butter, melted 16 chocolate sandwich cookies plus more for garnish 4 cups fresh strawberries, divided, stems removed 2 cans (14 ounces each) sweetened condensed milk 1/4 cup lemon juice 2 tubs (8 ounces each) frozen whipped topping, thawed, divided Chop cookies or process in a food processor until they become coarse crumbs. Mix with melted butter. Line the bottom of a 9-inch spring form with aluminum foil. Lightly coat the bottom and sides with cooking spray. Spread the cookie mixture around the bottom of the pan. Press the mixture with your fingers or a flat-bottomed glass until the cookie layer is flat. Slice two cups of strawberries lengthwise. Gently arrange the sliced strawberries around the perimeter of the pan. Coarsely chop the remaining two cups of strawberries. Combine the strawberries and any juice with the condensed milk and lemon juice. Gently fold in one tub of the frozen whipped topping. Carefully pour the strawberry mixture into the pan over the cookie crust. Smooth the strawberry mixture out with a spatula. Freeze for six hours or until the strawberry mixture is frozen solid. Remove the pan from freezer and spread half of the remaining tub of frozen whipped topping over the top. Garnish with additional chopped chocolate sandwich cookies. Place the dessert back in the freezer and freeze for an additional hour. Allow the dessert to sit at room temperature for about five minutes before serving to soften enough to cut. Remove the outer ring from the springform pan. Cut into equal slices and serve. Bourbon Slush 2 cups sweet tea, homemade or store bought 1 cup lemonade 2 1/2 cups orange juice 2 cups pineapple juice 2 cups bourbon In a large mixing bowl, combine the tea, lemonade, orange juice, pineapple juice and bourbon. Pour the mixture into a 9 x 13 x 2-inch casserole dish. Place the container in the freezer for eight hours until firm. 15 minutes before serving, remove the dish from the freezer. Scrape the frozen liquid with a fork, then scoop individual servings into glasses. BLT Wedge Salad with Buttermilk Blue Cheese Dressing For the salad: 1 head iceberg lettuce, cut into quarters (eighths if the head is large) 1 cup cherry tomatoes, halved 4 strips bacon cooked, diced Buttermilk Bleu Cheese Dressing: 1 large egg 3 cloves garlic 1 cup vegetable oil 1/4 cup buttermilk 1/2 teaspoon salt 1/2 teaspoon ground black pepper 1/4 teaspoon cayenne pepper 8 ounces blue cheese, coarsely crumbled In a blender or food processor, combine egg and garlic cloves. While the machine is still running, slowly add oil in a thin stream. Turn the machine off and add buttermilk, salt, and peppers. Blend for a few seconds more to combine. Pour dressing into a bowl and stir in cheese. To assemble salad, arrange one wedge on a plate. Drizzle with dressing. Sprinkle with halved cherry tomatoes and bacon crumbles.

By Susan Marquez When you grab a packet of ketchup in a fast-food restaurant, do you ever wonder where it was made? Or how about the breading on the piece of fried chicken you ate for lunch? Most of us don’t think about the details of what we eat, but for a company in Pearl, Mississippi, the details are the reason they are in business. R.J. Reed went to work for McCarty Foods after graduating with a food science degree from Mississippi State University. Always interested in the food business, R.J. worked for the chicken processing division of McCarty Foods before they sold out to Tyson. Tyson wanted to move him to Arkansas, and they wanted him to take the formulas he developed. Instead, R.J. started his own company in 1995, and he took some of the employees from McCarty with him. In 1998, R.J. bought Specialty Foods from SaraLee, which included the production of condiments, salad dressings, barbeque sauces and juice cups. After renting a building for one year, he built a facility in Pearl in 2000, and that’s where Reed Food Technology stands today. His son, Jeff, says the company took off, growing organically from 2000 to 2007. “We acquired Tastemaker Foods at that time,” Jeff says. “It was a dry foods company, making spice blends, funnel cake and pancake mixes, and breading. We moved Tastemaker from Memphis to Hernando in 2019, so now we are a Mississippi-based company.” The company is family-owned, with Jeff running the Pearl operation while his brother, Justin, runs the Hernando facility. “Dad still comes in every day for lunch,” says Jeff. The food product developer and private label food manufacturing company makes sauces, salad dressings, marinades, breading and batter mixes for retail and industrial clients. “We supply to the food service industry and restaurants all over the world. Food is our passion,” says Jeff, who was trained as a chef. “I got a culinary and food service management degree from Mississippi State with business information systems.” Jeff explains that there is a research and development side of the business as well as a manufacturing side. “Someone who wants to mass-produce and sell a product may bring in their own recipe to us. We then work to match the flavor profile of a recipe, with the same taste and smell, then we take those products and put them into a wide range of packaging formats, ranging from individual condiment packets to bottles, buckets, gallon jugs, 55-gallon drums or even 300-gallon totes.” Companies all over the country come to Reed Foods for exclusive food products for franchised restaurants, concession operations, private label customers and major food manufacturing. From dried gravy to chicken rubs, Reed supplies the spice. They make sure the products they make taste good and look good. As an SQF Level 3 certified facility, Reed’s commitment to food quality and safety is exceptional. The state-of-the-art research lab and test kitchen feature both a dedicated technical support team and a culinary support team. They perform scientific analysis on existing food products, making targeted alterations as needed. They also generate new formulas and evaluate their performance. Reed Foods is a member of the Research Chefs Association and the Institute of Food Technologists. “We work hard to exceed expectations,” says Jeff. “Everyone here has a passion for food, and we are dedicated to providing the best service possible to our customers.” To learn more, visit Reed Food Technology at reedfood.com.

Ms. Susan M. Collins-Smith, MSU Extension Service RAYMOND, Miss. -- The U.S. passion fruit industry is small, but a team of researchers want to help it grow through a grant awarded to Mississippi State University. Eric Stafne, fruit and nut specialist with the MSU Extension Service, is leading a research project aimed at gathering input from growers, marketers, consumers and buyers. The research team wants to better understand the current industry and its future direction. “Passion fruit is a niche crop with potential for expansion in climate-change-affected regions of the country,” said Stafne, who is also a researcher with the Mississippi Agricultural and Forestry Experiment Station. “Demand is growing, and the crop can potentially grow well in south Mississippi. We want to learn how we can assist those who may want to grow, sell and buy these fruits.” Passion fruit is a low-calorie, nutritious tropical fruit. However, some varieties can be grown in subtropical climates. It is grown commercially in the U.S. in Florida, California, Puerto Rico and Hawaii. People interested in growing and selling passion fruit are encouraged to participate in a voluntary survey and an upcoming conference. The results of the survey will help the team plan for future research, Extension education and grant applications that can help address issues with insects, diseases, disorders, postharvest handling and cultural practices. Interested individuals can take the online survey at https://bit.ly/39YcYfd. Deadline to complete the survey is June 30. The conference, Growing the U.S. Passionfruit Industry, is scheduled for June 14 and 15 in Homestead, Florida. Conference organizers want to learn about and discuss the current U.S. industry, identify key challenges, and begin development of a strategic plan to overcome challenges faced by growers, propagators, marketers and stakeholders. Attendees can also see demonstrations in local vineyards. To register and for more information about the conference, visit the University of Florida registration web page at https://bit.ly/3z2j1Kw. Research project participants include researchers and Extension personnel from MSU, University of Florida, University of Georgia, University of California-Davis, University of Puerto Rico and U.S. Department of Agriculture Agricultural Research Service. The project is funded through a Specialty Crops Research Initiative grant from USDA National Institute of Food and Agriculture.

With grilling season in full swing, you may be looking for ways to upgrade your game or even looking for Father’s Day gifts for dad. Either way, there’s no shortage of options when it comes to re-inventing your grilling menu. From grill mats to a quesadilla grill basket, you’ll boast the title of Barbecue Master among friends and family in no time. Stingray 7-in-1 Barbecue Tool, $29.99 Picture a Swiss army knife, but it’s a spatula, fork, tongs and even a bottle opener—perfect for keeping all of your grilling goods in one mechanism. Designed with one-handed grillers in mind, this tool helps you multitask while securing whatever you’re handling from the grill. Burgers, chicken, steak and even runaway vegetables are no match for this ingenious gadget. This 7-in-1 barbecue tool from TNK Stingray can be found on Amazon, so there’s the potential to have it in your arsenal within two days! Grill Press, $24.99 It’s easy to be pressed when it comes to standing over a flaming grill in Mississippi heat. However, with this grill press, smash burgers are a breeze. Simply press your meat (specifically burgers) to squeeze out any unwanted excess fat and grease to make your burgers feel a bit more guilt-free. Heat the press on your grill and place it on top of your food to cook it faster and get those quintessential grill marks on both sides of the item. Although grill presses are pretty easily found almost anywhere, this cast iron press from BBQ Dragon includes a one-year satisfaction guarantee, so if you don’t love it, you can return it. Pizza Grilling Set, $25.99 Grilled pizza? Count us in. Although it may sound weird upon first hearing about it, grilled pizza is a recent trend that aims to include even the pickiest of eaters at cookout gatherings. Whether you’re using fresh dough or premade crust that just needs warming, this Pizza Grilling Set from Yesland is available on Amazon and offers one-day delivery for Prime members—perfect for a last-minute barbecue. Including a baking stone, pizza wheel and pizza cutter, this set is all you’ll need to create fresh and hot pizzas at home. Well, everything besides the crust and toppings. Barbecue Grill Light, $24.99 It’s too dark, we couldn’t hear you! Whether the party’s just getting started or you’re craving a midnight grill burger, this nifty gadget ensures the show goes on. This Barbecue Grill Light from Walmart offers a flexible neck and super bright, glare-free, wide light beam to illuminate your entire cooking area. It also has a powerful magnetic base, securing the light to the lip of your grill lid. This light can also hold up to any weather it may be put through. Durable and weatherproof, premium aluminum alloy casing can withstand extreme heat and a bit of rain without rusting. However, this little light doesn’t have to be just for nighttime grilling. It can also double its use for camping, reading and even work projects. Really, it’s a must-have tool for anything you need. Wooden Grill Scraper, $6.99 You’ve likely heard horror stories about traditional grill scrapers with metal bristles that can lodge themselves in your grates. No one wants to serve their family or guests metal-laden meat. This Wooden Grill Scraper from Menards is a great alternative to ordinary scrapers, as well as an eco-friendly choice. Scrape on top of or between all shapes of cooking grids without worrying that it will damage the porcelain enamel coating. This scraper strips tough sticky grime or charred hard bits away. You can even use it on cast iron, cast stainless or rod stainless grids. Barbecue Prep and Marinade Tub, $36.99 Whether you’re bringing the meat to someone else’s grill or experimenting with your latest dreamed marinade, here’s the grilling addition for you. This Drip EZ BBQ Prep Tub from Thiesen’s makes traveling with barbecue goods super easy and convenient. Dishwasher safe, collapsible and with an adjustable depth range, this tub is everything you could need when it comes to cookout prep. Use it for large cuts of meat that need to marinate, or even to hold fruit salad, pasta salad or anything else you can dream up for your cookout spread. Quesadilla Grilling Basket, $24.99 Has there ever been a person that didn’t love a good quesadilla? That was rhetorical, but we’ll answer it anyway: probably not. And especially not after experiencing a grilled one. This Quesadilla Grilling Basket from Williams Sonoma makes adding another menu item to your rotation a breeze. Grill up some chicken, shrimp, steak or even veggies to include as filling items for the quesadilla, assemble it in the basket, then set it and forget it. Well, don’t really forget about it.

By Rebecca Fending With summer nearly here here and a long, sweltering season of socializing ahead, many of us may be looking for a refreshing and easy cocktail to serve. Whether it’s for guests or just for yourself on a sunny day, a classic mint julep is just what’s needed in order to power through the heat. The mint julep is said to have been born in Virginia during the 1700 or 1800s. Typically enjoyed during or after breakfast before the day really started to warm up, Virginian socialites made this cocktail with rum or brandy. Nowadays, the drink is most commonly concocted with whiskey or bourbon to further differentiate it from its cousin, the mojito. Mississippi is home to a number of distilleries that produce award-winning bourbon; Cathead, Crittenden and Wonderbird Spirits, to name a few. I highly recommend fixing this cocktail with a Magnolia made spirit, though we promise not to think less of you if you stick with a favorite out of state bourbon. Classic Mint Julep 4 to 5 mint sprigs, leaves only 2 sugar cubes, or ½ ounce of simple syrup 2 ½ ounces Crittenden’s Cut Above Bourbon Whiskey, or Cathead’s Old Soul Bourbon Whiskey Mint sprig, for garnish Place mint and sugar in the bottom of your preferred glass. Muddle until sugar is dissolved and mint is very fragrant. Add your bourbon and fill the glass with crushed ice. Stir until glass is frosted or very cold to the touch Garnish with extra mint and enjoy!

By Ms. Susan M. Collins-Smith, MSU Extension Service Tomatoes are a popular crop for home gardeners, but they can be tricky to grow. Insects, disorders, and diseases can all cause problems with tomatoes. Keep an eye on your plants so you can catch problems early and reap a bountiful harvest. There are a multitude of diseases that can occur on tomatoes, but the following four are commonly seen in early summer when conditions are right: Buckeye rot Develops when humidity is high and temperatures are warm. The pathogen may also affect peppers and eggplant, causing Phytophthora blight. Commonly occurs on low-hanging fruit that comes into contact with infected soil. Most severe in very moist soils. Look for brown, oily lesions on the fruit only. The lesions will enlarge and form concentric circles. A white, cottony fungal growth may also form on the lesion in very moist conditions. Foliage is not affected. Early Blight Develops when humidity is high and temperatures are mild. Affects the leaves, stems, and fruit of field-grown plants. The pathogen is seedborne and can survive on infected plant debris. Watch for circular or elongated, brown lesions with concentric rings on leaves, stems, and fruit. Lesions will enlarge over time and surrounding tissues become chlorotic, or yellowed. Symptoms often first begin on the lower leaves. Southern Blight Develops in high temperatures and moist conditions. The pathogen can survive in soil and plant material for years and can be easily spread through the movement of both. Watch for a sudden and permanent wilt of the plant along with a brown to black lesion that girdles the stem near the soil line. In very moist conditions, white, fungal mycelia may appear on the stem lesion followed by round, tan to brown sclerotia, which look like raised bumps. Fruits can also be infected if they come in contact with the fungus, which often occurs when fruits touch infested soil. Fruits will first appear sunken and yellow and later become water-soaked and soft before collapsing. White mycelia and sclerotia may also develop on infected fruits. Many vegetables can be affected by southern blight. Bacterial Wilt Develops when soil temperatures and moisture levels are high. It is difficult to manage because the pathogen can survive for long periods of time in the soil. Peppers are also commonly infected. The pathogen is spread by contaminated water, tools, equipment, and workers. Watch for sudden wilting and death of the plant without any symptoms of leaf yellowing or plant tissue death beforehand. You may sometimes see a brown lesion on the outside of the stem near the bottom of the plant. The inside of the stem may be dark and water-soaked or hollow. Horizontally cut steams often show profuse bacterial streaming. A quick test can easily be done in the field. Find directions in Extension Publication 3175, “Common Diseases of Tomatoes.” To learn the best management practices for these and other tomato diseases and get additional resources, read Extension Publication 3175, “Common Diseases of Tomatoes.” Herbicide damage can sometimes be mistaken for a disease. Read more about herbicide damage on tomatoes and the best management practices to avoid herbicide injuries in Extension Publication 3679, “Herbicide Damage in Tomatoes.” Extension Publication 2975, “Tomato Troubles: Common Problems with Tomatoes” explains how to manage various disorders and issues, including misshapen fruit, leaf yellowing, leaf rolling, and small fruit. You can find a list of all Extension Publications with information about vegetable diseases and management on our Vegetable Disease Publications web page. You’ll also find a helpful video by Extension Plant Pathologist Rebecca Melanson which explains buckeye rot. For more information about tomato and other vegetable diseases and management, visit our vegetable diseases web page. Follow MSU Extension Diseases of Vegetables, Fruits, and Pecans on Facebook!

By Brandi Perry Mississippi Farmers Market Did you know that in Downtown Jackson, just outside the fairgrounds is a farmers’ market that offers more than 18,000 square feet? At the Mississippi Farmer’s Market, farmers from all over the state bring in their best farm-fresh produce. The all-weather building that the farmers market calls home was built with 32 stalls and roll-up doors. Visitors feel as though they have stepped back in time when they journey through the market with any fruit or vegetable they can imagine, or the freshest milk and coffee money can buy. Growers and farmers of all sizes bring their bounty to the state capital. Depending on the time of year and what is readily available, what visitors may find at the Farmers Market change from month to month. It is obvious that the winter months may be a little slim on products, but you can guarantee hothouse tomatoes and delicious fresh cabbage. In April, there will be a huge increase in the product variety, including, green and pole beans, broccoli, cabbage, cauliflower, kohlrabi and English peas. The month with the best production in the spring is May which brings blueberry, muscadines, peaches, plums, strawberries, sweet corn, pickling cucumbers, slicing cucumbers, English peas, Irish Potatoes and greenhouse tomatoes. For the summer, June leads the way with green, pole and butter beans, broccoli, cabbage, cauliflower, cantaloupe, sweet corn, eggplant, turnip, mustard and collard greens, in addition to all types of pepper, squash and tomatoes. In the dead of winter, many people assume nothing is sold at the farmers market, but that could not be any further from the truth. The Mississippi Farmer’s Market offers a very Merry Christmas that includes visits with Santa Claus, vendor giveaways and door prizes. The vendors and the Genuine Mississippi store offer gifts for that special someone in your life. In addition, you can also buy your Christmas tree from a Mississippi Tree Farm where Leyland cypress and Eastern red cedar are the stars of the show. Many of the participants in the farmers market are a part of the Mississippi Certified Farmers Market program. This program is a voluntary branding program created and administered by the Mississippi Department of Agriculture and Commerce to promote and identify a marketplace for Mississippi grown fruits, vegetables, plant materials and other products made and/or processed in the state. The primary objectives of a Mississippi Certified Market are to offer a diverse product selection, attract a large and repeating customer base, and afford farmers a profitable location to sell produce and other goods. Certified Farmers Markets also allow those consumers the opportunity to interact with the farmers while providing them with the satisfaction of knowing the origin of their food and the opportunity to support the local economy. If you are interested in showcasing your arts and crafts, processed foods or produce, applications can be found on the farmers market website, mdac.ms.gov/bureaus-departments/farmers-market. The Farmers Market is located at 929 High Street in Jackson and is open Saturdays from 8 am to 1 pm. Be sure to signup for the What’s Fresh Newsletter to stay up to date on all the events and schedules of the Mississippi Farmers Market. Genuine Mississippi Store In the building with the Farmers Market is the Genuine Mississippi Store. The Mississippi Department of Agriculture and Commerce created Genuine MS to make it easy for people from around the state and visitors to Mississippi to find and enjoy products created or produced by Mississippi farmers and entrepreneurs. Genuine Mississippi products fall into four categories: grown, raised, crafted and made. The grown section can include grain, grasses, fiber, horticulture, produce, nuts and even timber. Raised can include meat, aquaculture, seafood, dairy, bees, honey, livestock and eggs. Even more, the crafted section may include specialty foods, artisan products and pet food and pet items. Finally, the made products can be almost anything if the item has 51% or more is manufactured in the Magnolia State. If you fall into any of these categories, you could be eligible to be a member of Genuine Mississippi and see your product soar with the benefits that come from being a member. Members can use the Genuine Mississippi logo on products that qualify for the program, packaging and promotional materials. Additionally, members of Genuine Mississippi have a profile at genuinems.com, which contains information about the products, the stories about them, contact information for the members, links to their website and social media, and places to purchase the product. Additionally, the Mississippi Department of Agriculture and Commerce program through advertising, social media, highlights in the Mississippi Market Bulletin, as well as through participation in special events to encourage consumers and buyers to purchase products made, grown, raised or crafted in Mississippi. The Genuine Mississippi store is one of the coolest experiences any shopper can have. With honey, coffee, popcorn, jewelry, pepper jelly so much more, this is the perfect place for a unique gift or just a little something for yourself. Take some time and follow the Genuine Mississippi Facebook, Twitter and Instagram pages for information on their hours and how to become a member of this amazing brand. Andy Gipson, Commissioner of Agriculture and Commerce, was once quoted as saying, “Here in Mississippi, we are surrounded by many talented farmers, entrepreneurs, artisans and craftsmen. The Mississippi Department of Agriculture and Commerce created Genuine Mississippi to tell the stories of these hardworking, creative Mississippians and identify their unique products. We want consumers, not only across Mississippi but around the globe, to know what Mississippi has to offer.” “Genuine Mississippi serves as our state branding program,” Gipson continued. “Members have the privilege to use the brand as a stamp of authenticity, a mark of pride ensuring the product is genuinely produced or created in our great state.” This is one of the best ways to describe this amazing brand and storefront. For more information, please email GenuineMS@mdac.ms.gov or call 601-359-1159.

By Ms. Susan M. Collins-Smith, MSU Extension Service Heirloom tomatoes have distinctive characteristics that set them apart from other types of tomatoes. Heirloom tomatoes are defined by three characteristics: Production. Heirlooms are open pollinated and are not hybridized. You’ll get a 99.9999% match to the fruit you save seeds from year after year if you save the seeds correctly. Age. They’re old. However, the distinguishing line depends on who you ask. Some say heirlooms must be 25 years old, while some say 50 years old. Still, there are others that say they must be even older to be considered an heirloom. Heirloom varieties were more prevalent before World War II, so for some, only varieties that existed before 1945 are considered heirlooms. Tradition. Heirloom tomato seeds originally were handed down in families, much like beloved furniture or dishes. Heirloom tomatoes come in lots of different colors, sizes, and shapes. How do I grow them? Heirlooms can be grown from seed or from transplants at garden centers. If you want to grow from seeds, they need to be started 6 to 8 weeks before you plan to transplant. For Mississippi gardeners, that means you should plant your seeds in mid-February. If you want to try a wider variety than you can find at the local garden center, start planning for next year right now. Extension Publication 3436, “Homegrown Flower, Herb, and Vegetable Transplants” helps you understand how to successfully start plants from seeds at home. Can I grow any variety of heirloom tomato? You can try any variety, but you’ll have more success with varieties suited to our climate. There are hundreds of heirloom varieties, and each is bred to thrive in different areas of the country. So be sure to choose varieties that will do well in Mississippi’s hot, humid summer. Extension Horticulturist and host of Southern Gardening Gary Bachman has tried growing over 100 different varieties in recent years. He’s had success with Black Ethiopian, Angora Super Sweet, Cherokee Purple, and Homestead. Where do I get the seeds? If your family doesn’t hand down tomato seeds and you can’t find a wide variety at the local garden center, don’t worry. You can order heirloom seeds from catalogs and online. Once you find a variety you like, you can keep the seeds and plant them the next year. For more information on heirloom tomatoes, read Gary Bachman’s previous Southern Gardening columns on the subject: Heirloom tomatoes add tradition, taste to gardens Try heirloom tomatoes for a unique garden experience Try colorful, delicious heirloom tomatoes Check out these Extension Publications for more information on growing tomatoes: Extension Publication 3175, “Common Diseases of Tomatoes” Extension Publication 2975, “Tomato Troubles: Common Problems with Tomatoes” Extension Publication 3616, “Mississippi Vegetable Gardener’s Guide”

By Julian Brunt, Eat Drink Mississippi Contributing Writer Everyone has heard that the Earl of Sandwich invented the sandwich in 1762, or thereabouts. It’s an interesting story but certainly isn’t true. The people of the Middle East have been putting leftovers on flatbread for generations, and the frugal French have been doing the same thing with their crusty baguettes, albeit sliced open and stuffed. But nowhere in the world has the idea of the sandwich taken off as it has in the U.S., and no part of this country enjoys the idea more than in the Deep South. I have read that Americans eat three million sandwiches a day, and I’d wager a significant portion of that number are in the South. Upscale sandwiches, like the Muffuletta from New Orleans, the Reuben, either from Omaha or New York City, depending on who you ask, and the French Dip from Los Angeles are all good examples of favorite American sandwiches. However, the sandwiches I grew up on in the South were something quite different. I am still a huge sandwich fan and love to get creative when in the sandwich mood. I often drive to a local bakery to buy a crusty loaf of bread, something dense and chewy, but when I was a kid, soft crustless bread was just being introduced and had become the fashion. Before American white bread made the scene, some pretty interesting bread could be found. But white bread took over, mainly because it was marketed as “sophisticated” bread. It didn’t have a crust, which was required to keep it fresh. The message was that crusty bread was for the poor. It was soft and easy on children’s tender mouths, but it has no other redeeming qualities and certainly is not delicious. One of our favorite toppings for American sandwiches is cheese. But cheese has met the same demise as crusty bread. It’s been dumbed down to the point that the average grocery store carries only cheddar (not real cheddar), grated parmesan (not real parmesan Reggiano), Swiss (same thing), Colby jack, Velveeta, which isn’t a cheese at all, and a few others. Think about this: the French alone produce more than 300 recognized cheeses. How many can you name? Other than parmesan Reggiano and mozzarella, how many Italian cheeses can you buy at the store? There are hundreds. Parmesan Reggiano is the bestselling cheese in Italy. What’s the number two bestselling cheese? It’s Taleggio. I am not being snooty, just making the point that the ingredients of Southern sandwiches are more often than not simple stuff. In fact, they were born of poverty, as are so many food traditions. When I was a kid, perhaps my favorite sandwich was a simple hot dog on a white bread bun. It was vastly better when charred on a charcoal fire, but we often ate them just boiled in water. And yes, we ate them with ketchup. I also enjoyed mustard and mayo, and if I could get a thin slice of American cheese to go on top, that was a great thing indeed. The grilled cheese may be the most famous. In my youth, grilled cheese was almost always served with Campbell’s bean and bacon soup, tomato soup or chicken noodle. I tell you, a good grilled cheese (several slices of cheese make it so much better), cut in half and dipped in a bowl of hot soup, is pretty damn good. It is one of my comfort foods of choice. Banana sandwiches are also pretty good. I love the combination of banana, peanut butter and mayo sandwich. If you add bacon to it, it becomes the Elvis, named, of course, for Elvis Presley. The Elvis is also pretty darn good grilled, like a grilled cheese. In these difficult times, many people have become creative with comfort food, and many creative sandwiches have been created. I love a Vienna sausage, mayo and pickle sandwich. Corned beef and mustard are not much of a stretch, but if you sauté the corned beef first, it is much better. The same thing goes for Spam. I have made sandwiches from leftover braised leek, but more often than not, I try to keep it simple: a fried egg sandwich, which can be souped up with bacon (or sausage) and cheese. And it is hard to beat a good ham sandwich; the hard part is finding a good, smoked ham. I adore Black Forest ham but have never found any in the U.S. close to the Schwartzwald chicken we used to get in southern Germany. I love a good sandwich and don’t follow any specific rules, like no ketchup on a hot dog. A sandwich can be made from almost any leftover in the fridge, it’s hand potable and can be inexpensive, and, if you use a little creativity, absolutely delish. Don’t forget the soup!

By Ms. Natasha Haynes, MSU Extension Service Warm weather means it’s lemonade season! Well, if you want to know the truth, I can drink lemonade year-round. It’s a refreshing treat any time of year. You can easily change the flavor of this lemonade by adding your favorite fruit. I love to add sliced frozen strawberries. Honey-Sweetened Lemonade Ingredients - 4 cups water - 1 cup lemon juice - 1/3 cup honey - 1 lemon for garnish (Optional) Place all ingredients in a blender and blend for 30 to 60 seconds. Serve on ice. Slice 1 lemon into circles or wedges for garnish. (Optional) Variations: - Add fresh mint leaves after blending. - Add your favorite fresh or frozen fruit (blueberries, strawberries, raspberries, sliced peaches) into lemonade before or after blending. Thanks to the University of Maine Cooperative Extension EFNEP for this recipe! For more great recipes and terrific kitchen tips, be sure to follow The Food Factor on Facebook, Instagram, and Twitter! And if you like our recipes and videos, we’d love for you to share them with your friends! It really helps!

Check out these great dishes from some Mississippi bloggers for your Memorial Day cookout! Beer Can Chicken Southern Potato Salad Dr. Pepper Baked Beans Strawberry Pretzel Salad

By Ms. Susan M. Collins-Smith, MSU Extension Service Beef is an excellent choice to include in a balanced diet. About half of the recommended daily value of protein is in a 3-ounce serving of beef! If you’re like me, you probably don’t know the characteristics of each cut of beef. When you’re at the grocery store, you just make the best guess you can and move on with your food shopping. You don’t just have to guess, though. The Beef Checkoff program has lots of information about cuts, cooking methods, and nutrition to help you make a more informed decision. Check out this graphic that lays out the retail cuts. Beef is not only a great source of protein, but it also provides nine other essential nutrients. Check out these nutrients and what they do in the body: Iron helps your body use oxygen Choline supports nervous system development Protein helps preserve and build muscle Phosphorus helps build bones and teeth Zinc helps maintain a healthy immune system Niacin supports energy production and metabolism Riboflavin helps convert food into fuel Selenium helps protect cells from damage Vitamins B6 and B12 help maintain brain function and give you energy Craving a bit of beef now? Try out a few of these recipes we’ve featured on the Food Factor. This Beef and Potato Kabobs recipe is a summertime staple. This recipe for Spicy Venison Burgers is just as tasty using beef instead. Substitute beef for the venison in these Barbecue Venison Meatballs. They’re great in spaghetti and on meatball subs, too! If tacos are a regular menu item in your house, check out this taco seasoning recipe to spice up your ground beef. And if you want to fire up the grill for any of these recipes, check out our grilling tips. Be sure to check out MSU Extension Beef on Facebook and Instagram for more info on the Mississippi beef industry!

By Kathy K Martin The South reigns supreme in so many culinary classics such as fried chicken, cornbread, grits and of course, the Southern-style breakfast. At Bryant’s in Memphis, a true Southern breakfast beckons diners every Wednesday through Sunday with homemade biscuits and gravy, country ham, omelets and other Southern favorites. The restaurant’s founding owners, Jimmy and Jane Bryant, grew up in Bruce until they moved to Memphis in 1968. They opened a Loeb’s Bar-B-Q franchise in the Parkway Village area and later moved the restaurant to its current location on Summer Avenue in 1977. Jimmy envisioned a homestyle breakfast menu to honor his mother’s homemade biscuits, which brought back memories of his childhood in Mississippi, said Richard Lucchesi, the restaurant’s general manager. “Jimmy’s memories led him to want to share the food with others,” said Lucchesi. “It can be labor-intensive, but we continue to this day to make by hand every biscuit we serve here at Bryant’s.” The couple’s son, Phil Bryant, helped his sister, Kerrie Burton, with the family business for 22 years until he was diagnosed with a brain tumor and had to sell it last year to the Tashie Restaurant Group. “It was a tough decision selling our family restaurant, not just because of the personal history, experiences and memories made, but because we didn’t want it to go into the wrong hands,” he said of the decision. “We’re elated to have found the ‘right’ people who have purchased the restaurant with the full intention of maintaining the heart and soul of Bryant’s, which many Memphians have come to know and love.” Bryant’s re-opened last April with just a few adjustments, said Judd Tashie, the group’s co-owner. They optimized all the equipment, rehired all the former employees and reprinted the menus. “That was the key,” he said, “Same people that were making the food before are doing it again. And the same wait staff, the same people taking care of customers, are back.” In fact, most of the employees have been with Bryant’s for over 10 years, with some for over 20. The most popular dishes are, of course, the homemade biscuits and gravy, as well as buttermilk pancakes (choose from plain, banana-strawberry, Nutella supreme, chocolate chip, pecan, banana or blueberry), omelets (countless options), cinnamon rolls, hash brown casserole and country ham. Another favorite, said Lucchesi, is the Philly cheesesteak that comes as a sandwich, biscuit or omelet. He said that they plan to introduce lunch specials on the menu soon too. Unfortunately, Bryant passed away the month after the re-opening. The new owners honored his memory with a donation to support local dog rescue programs such as All 4s Rescue League, a cause as close to his heart as the restaurant. His sister said her brother was a character, just like her dad. “He had a fun personality and was a big kidder.” She has continued the family legacy by helping at the restaurant’s counter every Sunday. Memories still surround her. Memories of growing up and working there her whole life with her mom, dad, brother and sister. “People still come up to me and tell me that they miss my brother.” Bryant’s maintains this family atmosphere with many regular patrons who are on a first-name basis with employees. Lucchesi calls it a friendly, old-school diner with large portions of food and many repeat customers, including police officers and tradespeople who appreciate that it opens at 5 am. The restaurant continues to garner local and regional accolades as a favorite breakfast restaurant. The Southern breakfast legacy continues at Bryant’s.

By Rebecca Fending With asparagus in season, April and May is the time to enjoy this spring vegetable. Whether it’s oven roasted or used in a cold and refreshing salad like this, asparagus is a great way to add more green to your plate. Asparagus, Tomato and Feta Salad Ingredients: 2 pounds fresh asparagus (medium thickness), ends trimmed, remaining diced into 2-inch pieces 1 (10.5 oz.) pkg. grape tomatoes, halved 2/3 cup chopped walnuts, toasted 4 oz. feta cheese, crumbled (scant 1 cup) Balsamic vinegar or glaze, to taste 1. Bring a large pot of water to a boil. Add asparagus to boiling water and allow to boil until tender crisp, about 4 - 5 minutes. 2. Meanwhile, fill a medium mixing bowl with ice and cold water. Drain and immediately transfer asparagus to ice water, let rest about 10 seconds then drain asparagus well. 3. Transfer to a bowl with tomatoes and walnuts. Drizzle balsamic over top and toss lightly. 4. Sprinkle over half of the feta then plate and top with remaining feta. Refrigerate for 2 hours before serving.

By Mrs. Qula Madkin, MSU Extension Service According to the “2020-2025 Dietary Guidelines for Americans,” potassium is an under-consumed nutrient, and many of us don’t get enough of it from our daily diets. Potassium, like other nutrients, helps our bodies function properly. Potassium is a mineral that helps our bodies perform a number of functions, like muscle contractions, fluid regulation, and mineral balance in cells. It also helps us maintain normal blood pressure by limiting the effect of sodium. Bananas are probably the first food that comes to mind when you think about potassium. But potassium is found in many foods, such as leafy greens, tomatoes, eggplant, pumpkin, potatoes, carrots, and beans. It's also found in dairy products, meat, poultry, fish, and nuts. Food is the best way to get potassium. By eating a variety of foods every day, you can meet your potassium needs as well as get other important vitamins and minerals that promote health. However, some people may need supplements for a little extra help. Keep in mind that not everyone needs more potassium. Some people may even need to decrease their potassium intake because of certain health conditions. So, it’s important to always talk to your healthcare provider before adding supplements. Whether you are increasing or reducing your potassium intake, you should learn which foods contain potassium and how much. Always check the Nutrition Facts Label when you are grocery shopping. Food manufacturers are now required to include potassium in the Nutrition Facts Label. Here are just a few potassium-rich foods: 1 medium baked potato with skin: 930 milligrams 1 cup cooked spinach: 840 milligrams 1/2 cup raisins: 618 milligrams 1 cup cooked broccoli: 460 milligrams 1 cup cubed cantaloupe: 430 milligrams 1 cup chopped tomatoes: 430 milligrams 1 medium banana: 420 milligrams 1 cup raw carrot slices: 390 milligrams 1 cup low-fat milk: 350 to 380 milligrams 1 cup soy milk: 290 milligrams 1/2 cup cooked lentils: 365 milligrams 1 cup cooked quinoa: 320 milligrams 8 ounces, nonfat yogurt: 625 milligrams 3 ounces clams: 530 milligrams Fish (mullet, pollock, trout): 380-395 milligrams 1 cup coconut water: 395 milligrams For a detailed list, visit the Dietary Guidelines for Americans web site. For more information about potassium and how to incorporate potassium-rich foods into a balanced diet, visit the Academy of Nutrition and Dietetics web site and the MyPlate website. For more nutrition and wellness tips, join our MSU Nutrition and Wellness Facebook Group and visit the MSU Extension website.

By Julian Brunt Biloxi has had a vibrant Vietnamese community since the late 1970s. It was first centered in the Point Cadet area, the eastern tip of the Biloxi peninsula, the heart of the old seafood district. Hurricane Katrina displaced many families and businesses, but still many families and businesses remain, although dispersed around Harrison County. The largest Asian market in the state, the Lee International Market is located on Howard Avenue in Biloxi, there is still a scattering of good Vietnamese restaurants in Biloxi, Ocean Springs and D’Iberville, and there are several Buddhist and Catholic churches to be found as well. For several years Jia, the Asian themed restaurant at the Beau Rivage Casino and Resort, has been popular in the Vietnamese community and visitors from as well, but this well-known restaurant has just undergone an extensive remodel and enlargement and is gaining a reputation as the most popular Vietnamese restaurant in south Mississippi. The remodel opened the front of the restaurant, removing the bamboo wall and walk-through fountain, giving an open and airy feeling and adding additional seating. Perhaps the most important addition is the noodle bar, located just adjacent to the popular sushi bar, both of which guard the front of the restaurant. Each component of Jia has its menu, sushi bar, noodle bar and main restaurant, so there is a broad selection of Asian themed dishes to choose from. Teppanyaki tables were added to the main restaurant as well, with Japanese-style grills for tableside preparation of your favorite dish. Executive chef Kristian Wade told me that a noodle bar was in the works almost two years ago, but Covid delayed its opening. I have been anxiously awaiting the addition to the restaurant and was delighted when it finally opened. Chef Wade said, “Coastal Mississippi has a strong Vietnamese influence and we have infused local and Eastern culture culinary flavors to develop the Jia menu by delivering the finest product available while also focusing on simplicity and letting the food speak for itself.” And after my first dining experience at Jia since the reimaging, I think Chef Wade and the executive room chef Jason Carlisle nailed it. I love an open kitchen, and sitting at the noodle bar, watching the chef make the pho I just ordered was a delightful experience. The noodle bar menu consists of five pho choices, five bun (rice vermicelli noodles paired with pork, beef, chicken or shrimp) and five banh mi, the famous Vietnamese sandwich on a French baguette. I tried the combination pho (pronounced “fuh,” by the way) and always am reminded what the great and much-missed chef Anthony Bourdain said about pho, calling it “a steaming bowl of goodness.” It is an apt description of this amazing dish, which the Vietnamese eat any time of the day. What makes pho so good is the aromatic broth that is its base. Made from roasted beef bones, this amazing stock takes 12 hours to make and is seasoned with star anise, ginger, coriander, cardamon and fish sauce. There are many different pho recipes, using rare beef, meatballs, brisket and even chicken, but if you get the stock wrong, nothing will redeem it. I also sampled two sushi rolls, the Atom Bomb, made with spicy tuna, topped with masago (smelt roe), spicy mayo and sriracha. I also ordered the Dragon roll, which is a California roll, topped with whole eel and eel sauce. Both were great, but the freshness was astonishing and was the best eel that I have ever had. The sushi bar, which I think of as the best in south Mississippi, has almost a dozen rolls to choose from and ten sushi options. I also tried two offerings from the Sharing and Salad menu, both of which were delightful. The rare beef in lime juice (a Vietnamese style ceviche), with fried garlic, pickled sweet onion, peppers, peanuts and prawn crackers, was tender, flavorful and just delicious. The fried chicken wings, with chilis garlic and lime, were surprisingly crispy and moist, as well. Everything that we tried was just off the charts, so when selections from the main menu began to arrive, and we found them even better than what had come before, I was left without words to properly describe them. The caramelized pork belly served with eggs simmered in the same sauce, young coconut juice and fish sauce was delightfully spicy and tender beyond belief, falling-apart tender, but still maintaining a pleasant and fatty texture. The dish that really blew me away was the roasted black cod. I do not think that from the description on the menu I would have ordered this one, but like everything we sampled, the menu did not give a hint of the intensity of flavors and the creativity of the dish. The cod was served with bean curd, pineapple, cucumber and nuoc mam (a Vietnamese dipping sauce), which sound simple, but the complexity of flavors and textures was stunningly good. The fish was perfectly cooked, tender and pulling away from the bone easily, but still pleasantly firm. This is one of the best things I have had to eat in years. Looking over the menu after our dinner, there were a few items I would like to come back and try. The salmon belly with chiles looked amazing, as did the lemongrass grilled pork chops, caramelized duck and chicken, and the salt and pepper lobster. Jia is an extraordinary restaurant run by a chef that is at the very top of his game. Hats off to Chef Jason Carlisle and his team for an extraordinary evening. If you are any kind of foodie at all, Jia has got to be on your bucket list.

By Ms. Susan M. Collins-Smith, MSU Extension Service RAYMOND, Miss. -- Gardeners who want to preserve their abundant harvests by canning should make their list and check it twice -- now, before it’s time to begin canning. Home canners should be sure they have the right recipes and equipment for the foods they intend to preserve. They should also make sure they inspect all their equipment. “The canning process is a lot easier when you have the right equipment, plenty of supplies and research-based recipes,” said Janet Jolley, agent with the Mississippi State University Extension Service in Marshall County. “Canning season will go a lot smoother.” First, check for all needed equipment: boiling-water canner pressure canner canning thermometer approved, threaded, home-canning jars with two-piece lids canning lids and rings canning utensils jar lifter for removing hot jars from a canner big-mouth funnel to help pack foods into jars headspace gauge to ensure the proper distance between the surface of food and underside of the jar lid clean cloth or paper towels to wipe the rims of jars before putting lids on narrow spatula for removing air bubbles from jars magnetic lid wand to help remove metal lids from hot water Second, inspect all equipment to ensure it is safe to use and that canned items will reach the pressure and temperature to properly seal and kill harmful bacteria that could cause food spoilage or foodborne illness. Take these steps to check or replace equipment: Inspect the canner: Check the gasket for cracks. Replace if cracks are present. Ensure that petcocks, vents and safety valves are not clogged. Have dial gauge canners tested to make sure they are accurate. Check with the local Extension office for testing availability. Check jars on hand for cracks, and note the sizes available to ensure there are enough. Buy new lids. Never reuse canning lids. Check ring bands for dents and rust. Replace if either or both are present. Check the jar lifter, bubble freer and headspace gauge to ensure they are in proper working order. Ensure there are enough pots and pans for blanching. Check other needed equipment, including knives, vegetable peelers and long-handled spoons. Jolley points out that some equipment is an absolute necessity to preserve foods properly. Home canners cannot do without a boiling-water canner, a pressure canner, a jar lifter, jars, lids and rings, and a clean cloth or paper towels. However, some equipment may not be necessary but does make the process easier. Nonessential items include a canning funnel, a bubble freer and a magnetic lid wand. A plastic knife can be used to release bubbles. Do not use a metal knife. It could damage the jars. Fran Brock, Extension agent in Oktibbeha County, stressed the importance of using the correct type of canner with the right technique and research-backed recipe. Boiling-water canners are used to process jams, jellies, preserves and high-acid foods, such as tomatoes and some fruits. A pressure canner is used when processing low-acid foods such as vegetables, meats and seafood. “To store canned food at room temperature safely, foods must be sealed in an airtight container and must receive sufficient heat processing to kill all microorganisms that can cause spoilage and Botulism poisoning,” said Brock. “You need to use the right equipment, technique and recipe together to achieve this. “You should always use research-based home canning recipes. These recipes have been tested in a laboratory to give the correct measurements of all ingredients, jar size, measurements of pH, time, temperature and pressure. These factors combined help kill bacteria,” Brock said. Processing foods for the correct amount of time and at the right temperature also inactivates enzymes in the food that negatively change color, texture, flavor and nutritional value, Brock said. Extension recommends that people follow the instructions provided by the National Center for Home Food Preservation for preserving any food items at home to reduce microorganisms that can cause foodborne illnesses. Housed at the University of Georgia, the center uses the research-backed data supported by and gathered from USDA testing. While electric pressure cookers, also called multicookers, are great for getting meals on the table quickly, Extension does not recommend their use in home canning. Even cookers that come with recipes and a canning and preserving function on their digital controls are not recommended. “Food spoilage and foodborne illness are two of the dangers of using a multicooker for canning foods,” Jolley said. “The National Center for Home Food Preservation makes clear that their tested canning processes are not recommended for use in electric pressure multicookers at this time. The center developed their recipes for stovetop pressure canners, which hold four or more quart-size jars standing upright.” Brock said other unsafe canning methods cooks should never use include the open kettle canning method, the oven canning method and dishwasher processing. “None of these methods provide sufficient heat to kill harmful bacteria,” she said. Extension Publication 1152, “The Complete Guide to Home Canning,” provides more detailed information about equipment, supplies and preservation techniques. For more information about canning processes and preserving food and research-based recipes, visit the National Center for Home Food Preservation web site at http://nchfp.uga.edu/.

Article by Paige McKay-White We all know the saying—breakfast is the most important meal of the day. As Southerners, we know how to do breakfast right. Oxford native Chef John Currence has elevated breakfast to an art form with his creative breakfast recipes. In this “fun, festive and highly caffeinated ode to breakfast,” Big Bad Breakfast includes breakfast fare that can be served any time of day and is sure to impress the taste buds. Start your morning off with recipes from “The Welcome Basket,” a chapter full of sweet breakfast treats like Sausage Cinnamon rolls, Buttermilk Cake Doughnuts (recipe included here), Honey Buns, Blueberry Muffin Tops, Monkey Bread and Banana Pecan Coffee Cake. These are perfect for those who prefer a sweet versus a savory breakfast. You could even serve them as dessert. The next chapter highlights the breakfast king—eggs. “The Incredible, Edible, Omnipresent Egg” section includes tips on how to perfect each form of egg and which tools are best for each. Recipes include Big Bad Breakfast Egg Bake, North Mississippi Eggs Benedict, Breakfast Quesadilla, Chorizo Migas, Double Oyster Hangover Fry, and Spicy Boudin and Poached Eggs. The next chapter is also focused on eggs, specifically Omelets and Frittatas. Choose from recipes like the Chili and Cheese Omelet, Shrimp Fried Rice Omurice, Creole Skillet Scramble, Pepper and Chorizo Frittatas and a Low Country Cast-Iron Skillet Scramble. For more sweet options, the next chapter features “Pancakes, Waffles, and Crepes.” It includes classics like Silver Dollar and Short Stack Buttermilk Pancakes and Belgian Waffles, as well as unique options like Peanut Butter and Banana Pancakes, Hoecakes, Brioche French Toast, Homemade Pop-Tarts, Toasted Oatmeal Pancakes, and Shrimp and Pickled Onion Crepes. For those who love pancakes or bacon and eggs for dinner, Big Bad Breakfast has you covered in the “Breakfast For Dinner” chapter. This chapter includes heavier dinner options like Shrimp and Grits, Shrimp Gravy Biscuit Sundae, Crawfish Etouffee, Oyster Pot Pie, Breakfast Succo-hash and Huevos Cocineros. All of these recipes are not only great for dinner, but you could also serve them as a heavier breakfast or brunch meal. A breakfast cookbook wouldn't be complete without cereal, and the store-bought stuff is often processed and filled with sugar and other additives. “Cereals, Grains, and Other Pseudo-Virtuous Things” includes better-for-you options, such as Homemade Vanilla Granola, Homemade Frosted Cornflakes, Grits and Collard Souffle, Italian Sausage Risotto and Homemade Crispy Rice “Elvis” Treats. The next chapter might be one of the best: “Breakfast Sandwiches.” Currence describes breakfast sandwiches as having “healing powers,” and with these recipes, he might be right. Sandwiches include Fried Chicken Cathead, Monte Cristo, Egg and Rice Burrito, Chicken and Sausage Pancake Sandwich, Grilled Ham and Pimento Cheese Sandwich, and Egg Salad. These are also a great option for any time of day or night. With all these meals, “Sides, Condiments, Meats, and Extras” are a must. Breakfasty side dishes and extras include Garlic Cheese Grits, Cayenne Pepper Sauce, Louisiana Satsuma Jelly, Black Pepper Honey, Sausage Gravy, Apple Butter and several other breakfast table staples. Last but not least, no breakfast or brunch would be complete without something to sip on, whether it’s alcoholic or not. Sip on libations like a Grapefruit Mimosa, Big Bad Breakfast Bloody Mary, Djen Frappe, Eggnog, The Vacation Wife, Peach Lassi, Donkey Punch and The Idiot’s Champagne Cocktail. Sometimes, you just need something a little more than a cup of coffee with your breakfast, and this chapter has a drink for any occasion. Whether you’re looking for something new to spice up breakfast, or you’re hosting any kind of breakfast or brunch-themed event, any of the many recipes in Big Bad Breakfast are sure to be a hit. You can find a copy at Amazon, Walmart, Target, Barnes & Noble and Square Books in Oxford. Buttermilk Cake Doughnuts Makes 15-18 Vegetable oil, for frying 1 cup all-purpose flour 2 teaspoons granulated sugar 1 teaspoon baking powder 1/2 teaspoon ground ginger 1/2 teaspoon ground nutmeg 1/4 teaspoon baking soda 1/2 cup buttermilk 1 egg Cinnamon sugar, confectioners’ sugar, or vanilla glaze for topping (optional, recipe follows) Pour 3 inches of oil into a deep skillet or countertop fryer and heat over medium heat to 350 degrees F. Turn the heat to low and hold at this temperature. To make the doughnuts, whisk together the flour, granulated sugar, baking powder, ginger, nutmeg and baking soda into a large bowl, then make a well in the center. When the oil is hot, whisk together the buttermilk and egg in a separate bowl, then pour into the well, stirring gently until combined. Drop the batter by rounded tablespoons into the hot oil, 8 to 10 at a time, being careful not to crown the pan. Fry until golden brown on all sides (they should turn over by themselves as they cook), 2 to 3 minutes. Remove from the oil with a slotted spoon. Drain the doughnuts on paper towels, then roll in cinnamon sugar or confectioners’ sugar, or drizzle with the glaze while the doughnuts are still hot. These are best served immediately, but will still represent well for a couple hours at room temperature. Vanilla Glaze, optional 2 cups confectioners’ sugar 1 teaspoon pure vanilla extract 2 to 4 tablespoons whole milk To make the glaze, stir together the confectioners’ sugar, vanilla and 2 to 4 tablespoons milk until the glaze reaches the consistency of heavy cream.

If you’ve ever visited a restaurant in Jackson and throughout Mississippi, chances are you’ve come across the savory, tangy, teasingly spicy catchall sauce known as “comeback dressing.” Check out the history of this tasty dressing on the Visit Jackson blog.

By Susan Marquez Fork on the left. Knife and spoon on the right. It is the classic art of setting a proper table, and it is a skill that must be learned. Yolande van Heerden of Greenwood says she has vivid memories of family meals in her native South Africa. “I had to set the table every night as a child,” she recalls. “I remember my mother had black and red disks made of sisal, and she never upgraded from that. We used cloth napkins at each meal because we were too poor to buy paper napkins. Each meal used a knife, spoon, fork, butter knife and sometimes a fish fork or dessert spoon.” As an adult, Yolande has spent many years teaching art to pre-school children. “I’m very well versed with the Montessori style of teaching.” In August 2021, Yolande had just finished her summer art camps for children, and with no classes planned for the next month, she took a personal holiday. “I had a trip planned to Los Angeles but decided I didn’t want to fly due to Covid concerns. I canceled the trip and instead hunkered down and worked on art for me.” She began thinking about workshops she might be able to do in the future for both children and adults. Thinking about how the pandemic changed the way people socialized with each other, Yolande realized that what we do now is gather around the table and eat. “I started playing with the idea of placemats,” she says. As a fabric artist, Yolande has a plethora of fabrics from all over the world. “I always take an empty suitcase with me when I visit South Africa.” She started playing with design and shapes and made ten placemats. “I put them up on Facebook at 1:30 in the morning. I was really excited about them. I was filled with the joy of a newfound idea.” Within ten minutes, a friend bought all ten of the placemats. “That was very exciting for me. My friend told me she thought they were amazing, which was a great affirmation for me.” Each placemat is like a little painting. “I have a story about each one in my head,” says Yolande. The response she received about the placemats was very positive. “Everybody is excited about them. I had many people place orders for Christmas.” Many of those orders are for custom designs. “I have a friend in California who wanted four placemats in the shape of dinosaurs. I’ve had requests for unicorns, horseshoes, dogs and cats.” She has also had requests for placemats with plates that feature giant initials. “No two placemats are alike, although there may be some similarities. It’s more interesting for me to design.” Yolande recently toyed with the idea of using old t-shirts. “I have a stack of personal t-shirts I had as a kid and from when I lived in Hollywood that I no longer wear. I used the logo from my Yo MTV Raps t-shirt and realized that instead of being stuck in drawers, the old t-shirts could be turned into lovely mementos.” Yolande says some may call her a fabric hoarder, but she views herself as a fabric curator. “I never throw away even the smallest piece of fabric.” On her MTV t-shirt, she crafted a cassette tape from a piece of Japanese fabric she held on to. “It’s positioned to show where the water glass goes.” When she started making the placemats, Yolande discovered that there is a big web of connection between us all. “Someone I know would tell someone else about the placemats, and the demand for them has grown. I may combine a musty old fabric I bought at an estate sale along with a piece of fabric I purchased from a favorite bazaar in South Africa. I like that something can become something else. We don’t have to live in a disposable world.” Now, toddlers and children have a fun and straightforward way to learn the proper way to set a table. “The rules we use to set a table come from very practical places,” Yolande explains. “For example, the blade of a knife should always be facing the plate. If it faces the person sitting next to you, that is a sign of aggression. Also, the knife is placed on the right because most people are right-handed.” Yolande says her placemats have been an enjoyable adventure so far. “The response has been strong, and I see it as a tiny way we can all be more connected.” For more information on Yolande van Heerden’s placemats, visit her Etsy store at “tomboyART.”

Ms. Alena Quinn Anderson, MSU Extension Service BILOXI, Miss. -- Coastal Mississippi’s natural habitats are easily accessible and provide opportunities for a variety of outdoor activities, such as fishing, hiking and kayaking. As spring approaches and warmer weather beckons local residents and visitors outside, nature-based-tourism (NBT) businesses should be in high demand. However, there are still relatively few NBT-focused businesses in the area. To further expand into the coast long-established programs such as Natural Resource Enterprises that provide opportunities for potential business owners to develop nature-based enterprises, the Gulf Coast Outpost Program was created. Established by the Mississippi Department of Marine Resources, the Gulf Coast Outpost Program aims to promote local NBT businesses. Participating organizations provide a wide range of services and experiences, including shrimping trips, discovery centers and eco-tours. When a business completes training requirements focused on sustainability and stewardship of the environment, it is recognized as a Gulf Coast Outpost and gains access to the promotional materials developed by this program. Outposts receive a resource toolkit, marketing opportunities and eligibility to apply for the Mississippi Gulf Coast National Heritage Area (MGCNHA) Heritage Community Grants program. Since the program’s start in 2016, only a handful of businesses have taken advantage of the course and its incentives. Limited availability of educational resources, as well as training times that conflict with business hours, have made it challenging for businesses to complete the certification requirements necessary for participation. In response, specialists from the Mississippi State University Extension Service and Mississippi-Alabama Sea Grant Consortium are working to enhance the program. Presently, members of this team are developing a library of online training modules that cover a variety of locally relevant topics -- from living shorelines to sea level rise resilience. The project team is drawing from various existing programs offered by the MSU Coastal Research and Extension Center to create and administer online training options. Some of these programs include Master Naturalist, Student Naturalist, Coastal Cleanup, Inland Cleanup, Coastal Conservation and Restoration, Marine Fisheries Ecology, PLACE-SLR and Plastic Free Gulf Coast. The new course design will allow business owners and operators flexibility to complete the training requirements when their schedules allow. Moreover, the new training modules will increase accessibility of the Gulf Coast Outpost certification program, and participating NBT businesses will be better equipped to transfer knowledge of sustainability and stewardship to the clients they serve. Project leaders plan to launch the online Canvas course this spring, and MSU will continue to host the course and solicit creation of updated materials. This ongoing work will help ensure that the course remains relevant to coastal Mississippi’s needs. In this way, the expansion of the Gulf Coast Outpost Program will lead to more informed and abundant nature-based tourism businesses in coastal Mississippi, and in turn, a more environmentally conscious public. For more information about the Gulf Coast Outpost Program, please visit https://gulfcoastoutpost.com/ This project is made possible in part by a grant from the Mississippi Coast National Heritage Area.

By Julian Brunt The Pearl Hotel in Bay St. Louis is known for its elegant aesthetics and charm, with lovely rooms and suites looking out on the quaint city and its bay. But what people are really talking about is its restaurant, Thorny Oyster. It’s not a combination you will find in many small Southern towns: a truly classy restaurant in a grand hotel, very European, and I must tell you upfront, Thorny Oyster is one of the best restaurants I have visited in a very long time. It is beautifully designed, with blond wooden floors, custom-designed green wallpaper, high ceilings with white globe ceiling lights that look like clusters of grapes. The bar is topped in white marble with black chairs, very classy, but the feature I like the most is the open kitchen, where you can sit at the bar and watch your meal being made. What is even more impressive is that the restaurant was designed by Executive Chef Jeffrey Hansell. He started his culinary career as a dishwasher, then moved to a po’boy shop, not exactly an exalted start, but if you can make it through the trenches of any busy restaurant, you are on your way to proving your chops. Hansell moved on to culinary school, then Commanders Palace in New Orleans, and finally Birmingham. He recently teamed up with Chef Lauren Joffrion, the sous chef (recently of Fields Steaks and Oysters, also in Bay St. Louis), and the two of them have made a rocket ship start for Thorny Oyster. I have been following Chef Joffrion for several years and think of her as one of the young rising culinary stars in the South. Everything I have ever had that she prepared was sensational, beautifully plated and creatively conceived. She is also a pastry chef, and it is not often you find a chef that does well on both sides of the kitchen. I have eaten at Thorny Oyster three times and have been increasingly impressed each time. The grilled oysters were amazing: not overcooked and not over sauced, served with smoky grilled house-made focaccia, perfect for dipping the buttery sauce the oysters were cooked in. The Florida clams, with house-made chorizo and smoked tomato broth, were “wow” good, as were the mussels and fries, a famous Belgium combination. All of the desserts that Chef Lauren has made for me were just perfect, as was the spiced pumpkin panna cotta with salted pecan brittle and torched meringue I had during my last visit. But the one dish I have to rave about is the bouillabaisse. As I am sure you know, bouillabaisse is a famous French seafood stew, which originated in Marseille. It is not an easy recipe, and you seldom find it on a menu, but when you do, it is going to be a classy place like Galatoire’s in New Orleans. It is a brave act to include this dish on a menu, and to find it in Bay St. Louis is surprising. The bouillabaisse at Thorny Oyster is made with fresh seafood, locally caught grouper, Gulf shrimp, mussels and crab claws. The seafood was perfectly cooked, a tough feat with the diversity of seafood in this dish, but what really distinguishes this dish is the sauce. It is light, with hints of saffron, but bursting with flavor, add to that the smoky grilled bread for dipping, and you have a dish that is almost beyond description. Honestly one of the best things I have eaten in years. It is hard to come up with the right superlative to describe Thorny Oyster. Two of the most talented chefs in the state, a beautifully designed restaurant and food that is beyond compare. If you are a foodie of any caliber, no matter how far away you live, you have to check this place out. A night at The Pearl and a meal or two at Thorny Oyster would make for a very fond memory indeed. Thorny Oyster 104 North Beach Boulevard, Bay St. Louis 228-688-0401

By Susan Marquez Jeff Brown and Don van der Werken both have agricultural backgrounds and a love of farming. Dedicated to a healthier way of life, they began researching blueberry farming. “We were living in New Orleans and looking for a piece of property,” recalls Don. “We found an ad in a real estate rag for a piece of raw land in southern Mississippi, and we learned it had once been a test site for blueberries. We decided we would give it a go.” The two started JD Farms in 2008. The soil and climate in the Poplarville area are ideal for growing blueberries, and their crop has done well. In addition to bulk blueberries, they began making products such as blueberry lemonade, blueberry juice, pies and more. Then one day, Don was listening to a gardening show on Mississippi Public Broadcasting called the “Gestalt Gardener.” The show’s host, horticulturist Felder Rushing, mentioned that Poplarville had, at one time, been a research center for camellias. “We were looking for another crop, so we decided to plant camellias.” You may be wondering why Jeff and Don chose camelias as a crop. It’s because the leaves of the camellia sinensis plant are harvested for tea. “I talked to some other local folks and learned that Lipton Tea once had a research center here in the 1950s,” says Don. Just as the soil and climate are ideal for growing blueberries, it is the same for growing tea. “The plants are really hearty,” says Don. “The deer don’t eat it, and for the most part, pests don’t bother it.” Don and Jeff turned to Mississippi State University to help with tea research. “We knew how to grow it, but we didn’t know how to process it. As luck would have it, MSU had a visiting professor from China who was a tea expert. He spent time with us and showed us how to make tea. We ordered our tea processing equipment from China, and now we produce green tea, blends with green tea and fermented black tea.” When making their blueberry juices and lemonades, there is a lot of pulp left over. “I knew there had to be something we could do with it,” Don says. A side story is that they found an old coffee mill and grinder from a roasting operation in Kiln, Mississippi, that was destroyed by Katrina. “It was basically bits and pieces, but we bought it and got it working. We dried the blueberry pulp in big pizza ovens and added it to coffee beans we bought from New Orleans and roasted in-house. Now we offer blueberry coffee, and people love it.” They also add the blueberry pulp to a mixture of whole wheat, oatmeal and eggs to make dog treats. “The treats are safe for human consumption, but we don’t add sugar, so few people would like to eat them. However, dogs love them.” Currently, JD Farms has 14 acres of blueberries and four acres of tea. They also grow pears, peaches and mayhaws. Tours of the farm are given by appointment. “We haven’t done as many tours because of Covid, but we do welcome groups,” says Don. “We have to do it by appointment only; however, because we are a working farm. We have had garden clubs, civic organizations and other groups come over the years, and everyone seems to enjoy it.” Along the way, Jeff and Don have acquired a bakery inherited from a neighbor who passed away. They offer blueberry muffins, pies, scones and more, including German stollen during the holidays. “We follow the seasons,” Don says. Products produced on the farm can be purchased through their website, JDFarms.us, as well as at area farmers’ markets and various festivals.