By Kara Kimbrough When the Mississippi Department of Archives and History calls a place “Mississippi’s most iconic site,” it’s worthy of a visit. Located in Claiborne County about 10 miles from Port Gibson, the Ruins of Windsor is a two-acre site featuring 23 45-foot-tall Corinthian columns, remnants of the largest antebellum Greek Revival mansion ever built in Mississippi. The 17,000-square-feet antebellum home was destroyed by fire in 1890; everything, that is, except the stately columns, balustrades, four wrought-iron staircases and a few pieces of china. Visiting the hauntingly beautiful site that has been featured in movies like Raintree County and Ghosts of Mississippi offers the perfect excuse to visit Mr. D’s Old Country Store in nearby Lorman. There you’ll find some of the best fried chicken in the state. If you believe the sign in front of the store, it’s the “world’s best fried chicken.” According to Food Network personality Alton Brown, Anthony Davis’ fried chicken is even better than his. Similar accolades have been written about Davis' fried chicken by national magazines and television networks. If you’re a Mississippian and haven’t sampled a piece, it’s time that you did. To work up an appetite for lunch, a trip to the ruins is the perfect solution. Named to the National Register of Historic Places in 1971 and designated a Mississippi Landmark in 1985, like Mr. D’s chicken, it’s another thing every Mississippian should experience. And for those who delight in taking the perfect selfie, it’s an Instagrammable place unlike any other. Today, the site is largely deserted except for the occasional bird or other wildlife darting through the nearby woods, but it wasn’t always this way. Known as Windsor Plantation, the three-story mansion was built for Smith Coffee Daniell, his wife and six children in 1861. Originally built with 29 columns, the mansion contained approximately 25 rooms, each with its own fireplace. A rarity for those days was the addition of two inside bathrooms equipped with rainwater from an attic tank. In today’s dollars, construction costs of the stately mansion equated to over $5 million. Like many buildings during the Civil War, Windsor was invaded by Union troops. Union General Ulysses S. Grant and 17,000 Union troops landed nearby and took over the mansion. After the Battle of Port Gibson, the Union Army turned Windsor was into a hospital. The Daniell family was allowed to remain in their home on the mansion's third floor. Windsor survived the war and continued to be occupied by the Daniell family until Feb. 17, 1890. On that date, a guest dropped ashes from a cigarette or cigar into debris left by construction workers. The mansion was completely destroyed with the exception of the columns and ironwork. Over the years, three of the four cast iron stairways that survived the fire disappeared from the site. Today, the remaining stairway occupies a prominent place at Alcorn State University, serving as the entrance to Oakland Memorial Chapel. After visiting the ruins, head south to Lorman and stop in front of the weathered clapboard building fronted by a porch that’s usually packed with customers waiting to enter. Over 100 years old, the building formerly served as a general merchandise store. Today, remnants of the past remain in the restaurant. An assortment of “a little of everything” is spread throughout the dining room on shelves and hanging on the walls. But it’s not the memorabilia that draws people by the hundreds into the Old Country Store seven days a week. It’s the bounteous buffet filled with mountains of golden fried chicken, ribs and pork chops. A piece of cornbread or a biscuit is the perfect accompaniment to vegetables like black-eyed peas, corn, green beans, turnip greens, okra and tomatoes and macaroni and cheese. Don’t forget to sample Mr. D’s sweet pea and homemade desserts like peach, blackberry and apple cobbler. If You Go: Ruins of Windsor Where: Rodney Rd., Port Gibson Hours: 8 a.m. – 7:30 p.m. Sunday-Saturday Contact: 601-576-6952 Old Country Store Where: 18801 US-61, Lorman Hours: 10 a.m. – 4 p.m. Sunday-Saturday Contact: 601-437-3661

by The Wine Guys, Tom Marquardt and Patrick Darr Merlot has suffered a lot of abuse over the years, but talk to Frank “P.J.” Alviso and it’s one of his favorite – albeit most challenging – grape varieties. This being Merlot Month, we spoke to Alviso because as vice president of Central Coast winegrowing for the vast Duckhorn portfolio, he has a good pulse on the merlot market. He manages grape sourcing for Duckhorn, a Napa Valley producer that never gave up on merlot in spite of flagging sales. Before joining Duckhorn in 2006, Alviso worked at Kendall-Jackson and grew up on a 400-acre vineyard in Amador County. While many vineyard owners have ripped up merlot vines because of waning interest, Duckhorn is looking for more. Merlot has suffered in a public perception over the years, but the decline may be because the grape variety is difficult to grow. Alviso said when demand for merlot was rising, the “gatekeepers” were forced to grow it in areas they didn’t like to satisify the public’s thirst for merlot. Quality went down and many dropped the program – it was a “thinning the herd,” Alviso said. Today, those who are making good merlot have zeroed in on the best areas and growing conditions. “Merlot is fundamentally trickier to grow,” he said. “It’s a more finicky varietal than cabernet sauvignon which has less vintage variation and can deal with weather issues better than merlot. The French have known that for a long time.” We went through more than a dozen merlots in the last few weeks and still found a lot not to like. Duckhorn Estate and its special Three Palms Vineyard merlots are exceptions. Mountain-grown merlot often produces the best, most long-lived merlot but most producers favor growing cabernet sauvignon in these choice locations. La Jota Vineyard’s extraordinary merlot is from Howell Mountain; Mt. Brave is from Mt. Veeder. Unfortunately, you’ll spend a lot of money to enjoy these merlots. Here are a dozen interesting merlots we recently tasted: Seavey Napa Valley Merlot 2018 ($65). Bill and Mary Seavey bought this historic Conn Valley vineyard in 1979 and since then have gained a reputation for making small-lot merlot, cabernet sauvignon and chardonnay. Only 450 cases are made of this well-balanced and age-worthy merlot. Generous strawberry and coffee aromas give way to fresh strawberry and raspberry flavors with layered nuances of vanilla, clove and rosemary. Good but fine tannins. J. Lohr Creston Vineyard Paso Robles Merlot 2018 ($40). Blended into this jammy, fruit-forward merlot is 11 percent malbec and 1 percent cabernet sauvignon. Red fruit aromas with raspberry and strawberry flavors accented by tea, mocha and cranberry. Duckhorn Vineyards Napa Valley Merlot 2018 ($56). This reliable producer has one of the most luxurious merlots in its Three Palm Vineyards version ($110), but the Napa Valley estate version is approachable, balanced and delicious. Unlike many merlots with muscular tannins, this wine can be enjoyed on release with fare such as short ribs and beef. Cherry aromas with layered plum, kirsch and blackberry flavors and a hint of cloves. Long finish. Duckhorn also makes a Stout Vineyard merlot. La Jota Vineyard Napa Valley Merlot 2018 ($85). Winemaker Chris Carpenter takes advantage of the Howell Mountain fruit to craft a bold merlot that is blended with a bit of petit verdot and tannat. Although it shows promise for a long and illustrious future, the wine has approachable plum and blackberry fruit character. Nice dried herb aromas and long finish. Mt. Brave Napa Valley Merlot 2018 ($85). Also made by Chris Carpenter but using grapes from Mt. Veeder, this merlot is lusher with forward, concentrated black cherry and cassis flavors with hints of cedar. Very delicious. Rutherford Hill Napa Valley Merlot 2019 ($35). Blended with cabernet sauvignon, cabernet franc, petit verdot and syrah, this wine has generous blueberry and blackberry notes with a good dash of soothing kirsch and a hint of vanilla. Rutherford’s 2018 Oakville merlot ($62) is a powerful wine with more complexity and tannin. J.O. Sullivan Founder’s Reserve Napa Valley Merlot 2018 ($290). This blockbuster merlot comes at a high price but it shows what kind of merlot can emerge from the Rutherford AVA. It’s densely packed with plum and blackberry fruit with hints of chocolate, cedar and vanilla. It puts definition to full body. Cakebread Cellars Napa Valley Merlot 2018 ($55). Black cherry and blackberry notes dominate this medium-bodied and fruit-forward merlot. Hints of graphite and black licorice. Moderate tannins make it quaffable on release. Frank Family Vineyards Napa Valley Merlot 2018 ($45). The producer is back in the merlot business after a long respite and consumers should be happy. Some cabernet sauvignon and cabernet franc help make this merlot complex but also juicy with generous blackberry flavors. Decoy Merlot 2019 ($35). Drawing grapes from Sonoma County, this medium-body merlot is deceivingly complex. The floral nose seems simple, but on the palate there are layers of blackberries, plums, raspberries and hints of vanilla and spice. The tannins are soft, thus making it a versatile wine to go with pasta, veal, pork and burgers. Silverado Vineyards Mt. George Vineyard Merlot 2018 ($40). Smooth and easy, this medium-body merlot has black fruit flavors and hints of mint and chocolate. Matanzas Creek Winery Alexandar Valley Merlot 2018 ($40). Dark fruit notes with hints of black licorice, olives and leather. Grapes from high elevation to render a medium body but serious merlot. Halloween Flora Springs makes two wines with Halloween themes that unlike many gimmicky labels are actually very good. The 2019 Flora Springs Ghost Winery Malbec ($60) is smooth and round with ripe blackberry flavors and a hint of cocoa. It’s really one of the best malbecs we’ve tasted from Napa Valley. The Flora Springs All Hallow’s Eve Cabernet Franc ($60) is dense and unctuous with dark fruit flavors and a hint of mocha. Every year general manager Nat Komes commissions an artist to create a unique label for the wine. This year the artist was Marc Sasso from New York who has worked with Marvel and Topps Comics. It’s of witches dancing in the moonlight, brewing a wine potion. Wine picks Primus The Blend 2018 ($19). This is a broad blend of cabernet sauvignon, the native carmenere, syrah, petit verdot and cabernet franc. From the Chile’s Colchagua Valley just 15 miles from the sea, it has a velvet texture with raspberry and strawberry notes. Veramonte Chardonnay Casablanca Valley Chile 2019 ($12). This is a very reasonably priced chardonnay from Chile that will please a crowd. Simple tropical fruit and apple flavors, good structure and a soft mouthfeel.

by Paige McKay White At just 11-years-old, Madison native Andrew Clark has already made a name for himself in the baking and pastry world. Back in December, Andrew appeared on season nine of Food Network's “Kid Baking Championship.” While he did not win, he accomplished and is still accomplishing so much more. Chef Andrew started his baking journey at just age four. “I baked a blueberry pie for Thanksgiving,” he said. “And it actually turned out pretty good.” From there, he decided to take on the challenge of a chocolate chip icebox pie. After watching Nancy Fuller on Food Network, Andrew decided he wanted to take on baking, and he has not stopped since. He had to learn the ropes of baking and the science that came with it, but it was a task he was ready to take on. “I didn’t even know how to cream butter and sugar,” he said. “I had to watch a lot of YouTube videos.” For a few years, Andrew was only baking for leisure. At around 7-yearsold, he and his momager (mom/ manager) Kristi decided to make it into a business. “My mom wasn’t too sure about it since I was so young, so when I was close to 9, it got a lot more serious.” Since then, business has been booming, and Chef Andrew has been taking custom orders through his Instagram and email, and he has even been setting up shop at local farmer’s markets over the last several years. Chef Andrew noted that he has learned how much goes into having a business and selling his products. “A lot goes into it because you have to package and label all the products,” he said. “It sometimes takes longer than the baking process.” His first gig was a couple of years ago at the Madison Farmer’s Market, held every Tuesday during the spring and summer. It motivated him to want to do more and take this passion further. Whether he is at the Madison Farmer’s Market or Livingston Local, customers can find all kinds of sweets, from cookies to brownies and even macarons, at Chef Andrew’s table. Selling his baked goods at farmer’s markets is not his only accomplishment, however. Last year, Chef Andrew got the chance of a lifetime and appeared on season nine of “Kids Baking Championship.” He and his fellow contestants beat out thousands of other kids to appear on the show, which is an accomplishment in itself. The episodes in which he appeared aired in December 2020, so he was on set filming during the summer of the same year. “It was a lot different cooking on TV than it is at home,” Chef Andrew noted. “It was really hot on set and we had to do a lot of things differently because of Covid.” Though he did not come home with a win under his belt, the future is still bright for the young baker, and he is clinging tight to his advice of never giving up. “This was my third time auditioning,” he said. “I didn’t give up.” Chef Andrew also recalled when he tried to make cupcakes when he was younger, and they did not turn out as he hoped. Yet, he did not give up. And his cupcakes have since improved, of course. Ultimately, Chef Andrew’s goal is to open a pastry shop in Paris, but for the time being, you can find him at local farmer’s markets or contact him on Instagram at @ thechefandrewclark for custom orders. Chef Andrew is also planning to host virtual baking classes through an online pastry school.

Dr. Gary R. Bachman. MSU Extension Service As an ornamental horticulture guy, I’m always thinking about how to expand or extend the usefulness of our landscape and garden plants. I’ve been toying with a nontraditional use for ornamental peppers. This is a group of attractive plants many of us grow during the summer. They come in a colorful and wide variety of selections. I have always marveled how the colors change as the pepper fruit mature across the season. The idea I’ve been playing with is growing some ornamental peppers indoors during the winter and using them in Christmas and holiday season décor. Now, this isn’t new idea. I remember a day over 30 years ago when my fellow grad students and I were kicking around ideas. One student came up with this totally out-of-bounds thought of growing peppers specifically for the holidays. We’ll call them Christmas Peppers, he said. This was one of those wild and crazy ideas -- and maybe has a touch of horticultural heresy --because everyone knows that poinsettias are the end-all, be-all holiday plant forevermore. But still the idea stuck with me, and I’m so glad it did. Slowly over the years, garden centers and floral designers have been adding ornamental peppers into their holiday creations. In fact, the Chili Pepper Institute at New Mexico State University has developed an entire series of ornamental peppers to celebrate the holidays, from NuMex New Year’s Day to NuMex Christmas. What I like about using ornamental peppers as holiday plants is the fact that the plants continue to produce multicolored fruit over most of the winter. Most of the ornamental peppers grown for the holidays stay small and are well mannered. A couple of my landscape favorites are perfect for holiday use. Chilly Chili seems to explode in a dramatic, colorful demonstration. This 2002 All-America Selections winner holds the fruit above the foliage. Fruit starts as yellow-green and transitions to a bright orange and brilliant red. Chilly Chili is a great choice for container planting, as the plants reach just 1 foot tall and wide. These peppers are not hot and are probably the safest to grow around curious children. The ornamental pepper variety Sangria holds its slender fruit pointing upward boastfully as if getting ready for a party. This pretty ornamental pepper bears fruit in almost unbelievable numbers so that they resemble confetti. Young Sangria peppers emerge greenish yellow and then march through a wonderful parade of colors from orange, lilac, purple and finally on to a glorious crimson red. Unlike Chilly Chili, Sangria peppers are hot, hot, hot! Growing ornamental peppers for the holidays is really easy. Find a bright window where the plant can receive about six hours of sunlight a day. Temperature-wise, if you’re comfortable, the plants will be happy. To be more specific, this means daytime temperatures in the low 70s and a little cooler at night to the mid-60s. Temperatures in this range will help encourage and prolong the flowering cycle and production of the colorful fruit. As with all indoor plants, correct watering is important. Keep the potting mix consistently moist, not waterlogged, as this condition leads to root rot issues that cause the flowers drop off. Over the past couple of weeks, I’ve already seen nice selections of ornamental peppers produced for the holidays at local garden centers. Consider getting one or two to complement your poinsettias.

By Ms. Natasha Haynes, MSU Extension Service Pumpkins are the star of fall. They are everywhere -- in the stores, on front porches, and in your holiday pie. And so is pumpkin spice. If you love lattes and this quintessential fall flavor that has become all the rage, this recipe is for you! Pumpkin puree gives this drink a nutritious boost. Pumpkin is high in fiber, low in calories, and packed with vitamin A. It’s a terrific addition to your diet. Don’t forget about the seeds. They are a good source of magnesium, which is important for bone health. They also boost heart health with omega-3 fatty acids and antioxidants. Now grab your favorite mug and get ready for a healthier version of your favorite coffee drink!!! Pumpkin Spice Latte Ingredients: - 1 cup low-fat milk - 2 tablespoons pure pumpkin puree - 1 tablespoon sugar - 1/4 teaspoon pumpkin pie spice (or 1/8 teaspoon cinnamon and 1/8 teaspoon nutmeg), plus more for sprinkling - 1/4 teaspoon vanilla extract - 1/4 cup strong brewed coffee - 1 tablespoon whipped cream Combine the milk, pumpkin puree, sugar, pumpkin pie spice, and vanilla in a medium microwavable safe bowl. Cover the bowl with plastic wrap and vent with a small hole. Microwave until the milk is hot, about 1-2 minutes. Whisk vigorously until the milk mixture is foamy, about 30 seconds. Pour the coffee in a large mug and add the foamed milk. Top with whipped cream and a sprinkle of pumpkin pie spice. Thanks to the University of Georgia Extension for this recipe! For more tasty recipes and terrific kitchen tips, be sure to follow The Food Factor on Facebook, Twitter, and Instagram! And if you like our recipes and videos, we’d love for you to share them with your friends! It really helps!

By Samantha Willcutt, MSU Extension Service Greens are a Southern tradition, found on most lunch special menus throughout Mississippi. There are many types of greens, but the most popular greens in our state are collards, mustard, turnips, Swiss chard, kale, and spinach. Kale and spinach can be enjoyed raw or cooked. These plants grow well in Mississippi and can be found year-round at grocery stores. There are many healthy and tasty ways to prepare greens, and greens are rich in nutrients! Grow Greens are cool-season vegetables, which means they grow best in Mississippi during the spring and fall. Mustard greens, spinach, and turnip greens need only 2–4 inches between plants, making them great for container gardens. For more information about growing greens in Mississippi, check out the Mississippi Vegetable Gardener’s Guide. Select One pound of fresh greens cooks down to about 1–2 cups. Pre-washed and packaged greens save time but cost more. Pick greens with full leaves that are not wilted or spotted. Don’t forget about frozen or canned greens, which may be more convenient. Choose “no salt added” or “reduced sodium” and avoid “seasoned” canned greens when possible to limit salt intake. Prepare Remove any wilted or yellow leaves before cleaning fresh greens. Wash greens under cold running water or in a large bowl filled with cold water; then drain and repeat if necessary. Remove hard stems; stack large leaves and roll; then cut into thin strips. Benefit Greens are packed full of vitamins, minerals, and fiber but are low in calories. Eating a variety of greens can: Support your immune system (being sick is never fun). Help your muscles to work better (remember the heart is a muscle). Protect your cells from damage (think better eyesight and healthier looking skin and hair). To learn more about preparing greens, visit HappyHealthy.MS and click on Tips and Videos. Prepare Leafy Greens Egg and Spinach Casserole Ingredients: - 1 (16-ounce) bag frozen chopped spinach - 6 large eggs - 1 tablespoon shredded cheese - 1/4 teaspoon onion powder - 1/8 teaspoon salt - 1/8 teaspoon black pepper - Nonstick cooking spray Preheat the oven to 350 degrees F. Wash your hands well with soap and hot water. Thaw the spinach in the microwave or under cool running water. Put the spinach in a strainer in the sink. Squeeze as much water out of the spinach as you can. Crack the eggs into a small bowl. Stir the eggs with a fork until they are all bright yellow. Add the cheese, onion powder, salt, and black pepper to the eggs. Stir until all the ingredients are mixed together well. Spray a medium-sized baking dish or a pan with high sides with nonstick cooking spray. The pan should be about 8 inches square. Make a light coating. Spread the dry spinach in the bottom of the baking dish. Make an even layer. Pour the egg mixture over the spinach. Stir gently to make sure the spinach is still spread evenly in the pan. Put the pan in the oven. Bake for 15–20 minutes, or until the eggs are done and the top is lightly browned. Cut the casserole into 6 even pieces. Serve the casserole while it is hot. Refrigerate leftovers within 2 hours. Slow-Cooked Southern Greens Ingredients: - 1 tablespoon oil - 1 small white onion, cut into small pieces - 1 teaspoon black pepper - 1 smoked turkey wing - 1 bunch greens (turnip, collard, or mustard) - 1 (32-ounce) container low-sodium chicken broth Wash your hands well with soap and hot water. Put the greens in a large bowl and run water over them to wash away any dirt or grit. If greens are still dirty, repeat this step. Tear or cut off the stems. Cut the leaves into strips about 2 inches wide. Heat the oil in a large pot over medium-high heat or in a slow-cooker set on high. Add the onion to the pot. Cook the onion until it looks clear and is starting to brown, about 5 minutes. Add the black pepper and the smoked turkey wing to the pot. Stir to coat the onion with black pepper. Add the greens in 3 or 4 handfuls. After each handful, stir to coat the greens with onion, pepper, and oil. After all the greens are added to the pot, add the chicken broth. Put a lid on the pot. Cook on low until the greens are tender, about 2–3 hours. Add shredded meat from the turkey wing (optional). Serve the greens while they are hot. Refrigerate leftovers within 2 hours. HAPPY HEALTHY @HAPPY HEALTHYMS HAPPY HEALTHYMS WWW.HAPPY HEALTHY.MS Publication 3411 (POD-10-21) This material was funded by USDA's Supplemental Nutrition Assistance Program - SNAP. This institution is an equal opportunity provider. Click here to view as a PDF.

Aside from the culturally acceptable excuse to play dress-up, my favorite part of Halloween are the cute and festive snacks and drinks. And there’s no shortage of online recipes for genius hosting treats. Whether you’re looking for a way to make spooky mummified Oreos or need a creatively colorful drink that’s sure to dazzle the adults, a quick Google search (or a flip through our magazine, wink) will have you creating a shopping list in no time. When it comes to festive cocktails, orange is the easiest and still most appealing color, in my opinion. As interesting as a black martini or green concoction in a hurricane glass is, the vibrant color may be a turn-off for some people. Which is why this naturally colored margarita is both celebratory and refreshing while giving you a much-needed vitamin C boost as flu season begins. Feel free to tweak this recipe however you like; if you and your guests are fans of vivid libations, you can always channel your inner mad scientist and experiment with colorful liquors like Blue Curacao or Midori. Or, change the color of the salt on the rim! Hallows Eve Margarita Serves 2, multiply as needed Materials needed: Cocktail shaker (or any pourable container with a sealing lid, in a pinch) Margarita glasses Zippered baggie Ingredients: Coarse salt Food coloring of your choice 3 ounces of silver tequila 1 ounce orange juice ¾ ounce fresh-squeezed lime juice 1 teaspoon of agave or honey, to taste Ice 3 lime wedges Start by coloring your rimming salt. Add the coarse salt to a zippered baggie, followed by several drops of your food coloring. Add as little or as much as you want for your desired color. Zip bag and work thoroughly to distribute color. Pour onto a plate in an even layer for rimming. Rim your margarita glasses with a lime wedge. Once rim is thoroughly dampened, dip the rim in the colored salt. Set aside. In your cocktail shaker, add the tequila, orange juice, lime juice and agave, if preferred. Add enough ice to chill the liquid mixture thoroughly. Shake well for 15 seconds. Add fresh ice to your margarita glasses. Strain the mixture into the glasses. Garnish with a fresh lime wedge and serve.

From Asian to Caribbean, the city of Jackson has all kinds of international eats! No matter what you are in the mood for, the City With Soul has you covered. Check out some of our favorite places in Jackson for international eats in this week's Sipp Jackson blog post.

by The Wine Guys, Tom Marquardt and Patrck Darr History shows that humans are very inventive when it comes to making something better. The auto industry is a good example: power windows, power brakes, electric cars and now cameras, self-parking, self-driving, GPS and more. The same goes for the beverage industry. Wine was once a simple matter of crushing ripe grapes and letting wild yeast convert sugar to alcohol. But then, wine turned to vinegar, and ancient winemakers knew they had to add something to preserve the wine from spoilage. And so began the intervention of chemists who invented new means to alter a wine for the better: sur lies aging, malolactic fermentation, racking, cold-soaked fermentation. And if the grapes don’t ripen as well as expected, there are more tricks. Bugs or downy mildew? There’s a spray for that. Too much alcohol? Add water. Not enough color? Add grape concentrate. Not enough acidity? Add tartaric acid. Too sweet? Add tannins. In fact, a lot of chemical additives are allowed in wine, which is the source of great controversy among “natural” wine proponents who want labels to include ingredients. With more people discovering what’s really in their Flaming Hot Cheetos, why wouldn’t they want to know what’s in that cheap Menage e Trois chardonnay? Unfortunately, wine producers are only obligated to tell us that wine contains alcohol and sulfites. If legislation is ever passed to change that, consumers could see such ingredients as potassium ferrocyanide, copper sulfate and ammonium phosphate. Should you be worried? Many purists think you should. Most recently, Cameron Diaz teamed up with Katherine Power to create a “clean” wine called Avaline. Clean is another word for organic. Scout & Cellar calls its line-up of organic wines “clean-crafted.” We have mixed feelings about the natural wine movement. On one hand, why wouldn’t you want a wine free of pesticides, artificial fertilizers and those funny sounding chemicals? On the other hand, we’re consuming that in food products every day and the alternative can be more disgusting. Purists are also living a hypocrisy. Alcohol is as strong a toxin as any of these chemicals, yet we don’t see them embracing alcohol-free wine. We’re in favor of organic wine from biodynamic vineyards because in general the fewer chemicals are better for us and better for the Earth. But the wine still has to taste good and a good number of the natural wines we have tasted don’t. We don’t think consumers will like their cheap plonk if producers remove Mega Purple, a grape concentrate, that has been added to give the wine deeper color and more sugar. Nor would they be happy if the wine soured on the second day because the producer didn’t add any sulfites. Then there is the issue of GMOs. Many wine producers use cultured yeasts instead of the natural yeasts that cling to grapes. These modified commercial yeasts add different flavors, but more importantly they allow a winemaker to control fermentation. Even grape vines are genetically modified to create versions that are more resistant to pests and disease. But vines already have been genetically modified over time. Cabernet sauvignon is a cross between cabernet franc and sauvignon blanc; chardonnay is a cross between pinot noir and gouais blanc. The terms in this movement sow confusion. Only “organic” is defined by law. Every other term, including “natural,” is vaguely defined by marketers and well-meaning winemakers. Scout & Cellar, for instance, is an intriguing business in organic wines. It uses a lab to test every wine it sells for chemicals. It says none of the wines it sells contain any of the FDA-approved additives, including Mega Purple and genetically modified organisms. Their wines have low sulfites, a natural-occurring ingredient of wine. All of this terminology is enough to give you a headache – and that’s exactly what prompted Sarah Shadonix to leave law and launch Scout & Cellar. The headaches she got from drinking wine, she concluded, were a result of the pesticides and chemical additives in wine. She scouted the world to find wines – mostly from small producers – that lab testing shows are free of chemicals. You won’t find Scout & Cellar’s wines in stores. You may find them in your neighborhood, though, as did we. There are thousands of at-home consultants who will process your orders and get the wines delivered to your house. Or you can go to their web site: scoutandcellar.com. No stores, no middlemen, no fancy marketing. More and more wine producers are moving to sustainable farming and chemical-free wines. Whether the great wine producers will follow is another matter. Blackbird Vineyards Some extraordinary blends are coming from Blackbird Vineyards in Napa Valley. Although pricey, these premium blends reflect the character that we have grown to expect from Napa Valley, especially in the hands of talented winemakers Aaron Pott and Kyle Mizuno. They are helped by sourcing grapes from some of the regions’s top vineyards: Stagecoach on Vaca Mountains, Ballard on Spring Mountain and Crocker & Starr in Rutherford. We enjoyed the Blackbird Vineyards Illustration, a blend of 49 percent merlot, 28 percent cabernet sauvignon and 23 percent cabernet franc. Equally bold in style is the Blackbird Vineyards Contrarian, a blend of 70 percent cabernet sauvignon, 29 percent cabernet franc and 1 percent merlot. Wine picks Sea Slopes Fort Ross Winery Pinot Noir 2019 ($35). A reasonably priced wine for this category, the Sea Slopes pinot noir draws grapes from the Sonoma Coast. Made by Jeff Pisoni, it has bright raspberry and cranberry aromas, cherry flavors with some herbal notes and long finish. Avalon Lodi Cabernet Sauvignon 2019 ($11). This is one of the best values in the cabernet sauvignon market today. True to the region, it has jammy and ripe plum and blackberry flavors with a hint of vanilla. Chateau des Ferrages Roumery Cotes de Provence Rosé 2020 ($20). From the respectable house of M. Chapoutier, this rosé is a classic blend of grenache, cinsault and syrah. Very vibrant and racy with strawberry and mineral notes. This wine rocks.

By Samantha Willcutt, MSU Extension Service Broccoli is a super vegetable that can be enjoyed raw or cooked, alone as a yummy side, or added to salads or cooked dishes like pastas, soups, stir-fries, and casseroles. If you are not a fan of raw broccoli, try blanching, which makes broccoli more tender and less bitter. Use the following tips to help your family enjoy more broccoli! Select When selecting broccoli, look for tight, dark green florets and firm stems. Avoid broccoli with an odor or yellow, opening buds. In Mississippi, purchase fresh broccoli in April and May or October and November when it is less expensive and more available. During the off-season, choose frozen broccoli, which may cost less than fresh. Prepare Make bite-sized pieces by cutting below the top and removing the stem. Cut the florets and stem into pieces. Rinse bite-sized pieces just before using. Be careful not to overcook broccoli! Crispy, tender broccoli is what you are looking for, not mushy, soft broccoli. Store Keep fresh broccoli in an open plastic bag in the refrigerator for up to 5 days. If you have produce drawers in your refrigerator, keep vegetables in one and fruits in another. Fresh broccoli can be blanched and frozen to keep color, flavor, and nutrients longer. To learn more about storing, blanching, and freezing broccoli, visit HappyHealthy.MS and click on Tips and Videos. How to Store Fruits and Vegetables How to Freeze Fresh Fruits and Vegetables Fun with Food Children Can Help At the grocery store, allow children to select broccoli. In the kitchen, children can wash broccoli and prepare an ice bath to place broccoli in after blanching. Children Can Learn Raw or blanched broccoli makes a quick and easy snack and is fun to eat with healthy dips. The florets are the flowers of the broccoli plant, so they are eating flowers! Broccoli and Vegetable Dip Ingredients: - 1/2 cup low-fat sour cream - 1/3 cup chunky salsa - 3 tablespoons green onions, cut into small pieces - 1/2 teaspoon garlic powder Wash your hands well with soap and hot water. Rinse green onions under cool water. Cut roots off white ends of onions. Cut tips off green ends. Cut onions into small pieces. Place the sour cream, salsa, green onions, and garlic powder into a small bowl. Stir until they are mixed together. Chicken Broccoli Skillet Ingredients: - 2 teaspoons oil - 4 skinless, boneless chicken thighs (1-1/2 pounds) - 1 teaspoon black pepper - 1 (14-1/2-ounce) can low-sodium chicken broth - 3/4 cup water - 1 (10-1/2-ounce) can low-sodium condensed cream of chicken soup - 1 tablespoon minced garlic (3 cloves) - 2 cups small shell pasta, uncooked - 2 cups chopped frozen broccoli - 1/2 cup (4 ounces) cheese, optional Wash your hands well with soap and hot water. Heat oil in a skillet on medium-high heat. Cut chicken into 1-inch cubes; add chicken to skillet and sprinkle with black pepper. Turn chicken until cooked thoroughly, about 3–5 minutes. Wash your hands well with soap and hot water after handling raw chicken. Sanitize the cutting board and knife used to cut the chicken. Add chicken broth, water, cream of chicken soup, garlic, pasta, and frozen broccoli to the skillet. Stir gently to mix. Bring to a boil. Reduce heat to low, cover, and simmer for 20 minutes or until pasta is tender. Sprinkle cheese on top before serving. Refrigerate leftovers within 2 hours. How to Blanch Broccoli Wash your hands well with soap and hot water. Use 1 gallon of water for every pound of broccoli. Pour rinsed broccoli pieces in a pot of boiling water. Bring to boil again. Let broccoli cook for 1 to 11/2 minutes until bright green. Remove pot from heat. Quickly place broccoli into a large bowl filled with ice water. Leave broccoli in the ice water for 2–3 minutes. Transfer the broccoli to a colander and allow to drain. Click here to view this newsletter as a PDF HAPPY HEALTHY @HAPPY HEALTHYMS HAPPY HEALTHYMS WWW.HAPPY HEALTHY.MS

Ms. Bonnie A. Coblentz, MSU Extension Service PONTOTOC, Miss. -- Mississippi’s nationally significant sweet potato harvest is shaping up to be below average because of flooding both early and late in the growing season. The U.S. Department of Agriculture estimates the sweet potato crop to be 37% harvested as of October 10th. USDA estimates 38% is in fair condition and 48% in good condition. Lorin Harvey, sweet potato specialist with the Mississippi State University Extension Service at the Pontotoc-Flatwoods Branch Experiment Station in Pontotoc, said late-September rains did not delay harvest much. “Two circumstances are not ideal for sweet potato production, and that is early flood conditions that reduce your overall yield and late flood conditions that increase storage issues,” Harvey said. “We had both of these flooding scenarios during the 2021 growing season.” The Mississippi sweet potato industry is centered around Calhoun City in Calhoun and Chickasaw counties. After a majority of the Mississippi sweet potato crop was planted in late May to early June, the area received nine inches of rain in a 72-hour period. Accumulation was even higher in places. “The month of June was the wettest Calhoun County has had in the last 20 years, with 16.8 inches,” Harvey said. “July had 10.65 inches of rain, and August had 8.5 inches more. Normal rainfall is four to six inches a month in that area, so that put us five to six inches above average for each of those months.” That much rainfall early in the growing season stunts sweet potato growth, as plants cannot breathe in saturated soil. Rainfall at the end of the growing season causes storage problems, such as rot issues. “Warm, wet soils increase bacteria and fungus growth in the soils,” Harvey said. “These potatoes have the potential to be exposed to more of these soil issues this year, which can cause long-term storage problems.” In ideal conditions, a good-quality sweet potato can store for 13 months. “If the market is fetching a higher price right now, people will push to wash and sell fresh potatoes,” Harvey said. “If the market is saturated, people will do their best to store them.” While the beginning and end of the 2021 growing season have been difficult, it was business as usual through the summer. Neither disease nor insects presented any significant, abnormal challenges to growers. “The vines looked really healthy this year, but the vines don’t accurately portray the situation in the soil,” Harvey said. “You’re not growing vines; you’re growing storage roots.” Sweet potatoes are labor-intensive crops to grow, and the Mississippi industry relies on migrant labor for planting and harvest. Harvey said COVID issues slowed the labor pool reaching the job sites, but Mississippi growers were able to get the help they needed to harvest the crop in a timely manner. Mississippi had 28,000 acres of commercially grown sweet potatoes this year, down just slightly from the 30,000 grown in 2020. Mississippi ranks second nationally behind North Carolina in sweet potato acreage. It ranks third in yield behind California and North Carolina. “The decrease represents normal acreage fluctuation,” Harvey said. “Early-season flooding damaged some acres, and not all of them were replanted.” Alba Collart, MSU Extension agricultural economist, said 2021 prices for the prime Mississippi sweet potatoes are more comparable to 2019 prices than to 2020 prices. “A 40-pound carton of U.S. No. 1 sweet potatoes is bringing $23.44, compared to $26.16 in 2020 and $24.92 in 2019,” Collart said. “U.S. No. 2 sweet potatoes are bringing $17.78 per 40-pound carton this year, which is very close to the price paid for these potatoes the last two years.” She said U.S. annual sweet potato consumption continues the upward trend from when it was first tracked beginning in 1984. “Annual average per capita availability, which is a proxy for consumption, increased from 4.2 pounds in 2000 to 7.9 pounds in 2019, which is the most recent estimate,” Collart said. “This year, we can expect demand for sweet potatoes to increase as we approach the holiday season.”

After taking a year off, the Memphis Food & Wine Festival made its return in 2021 with grandeur. As with each year, the Memphis Food & Wine Festival did not disappoint. With over 100 wines to sample from 38 different vintners, and 37 chefs from all across the country, the possibilities felt endless. Food vendors were a wide range of chefs representing their kitchens from all over Memphis, the rest of the South and even Las Vegas. Choices ranged from classic Southern barbecue with an upscale twist to East Coast delicacies or even a sweet, gooey treat to finish out the night. Detailed below are just a few of the many options presented to festival guests. I'll be honest in saying that I was enjoying myself so much that my note-taking fell off rather quickly. Take my word for it, this festival is an absolute must for any person who loves great wine and even better food. About the Event The Radians Amphitheater at the Memphis Botanic Gardens transformed into a hub for phenomenal food and wine from chefs and vintners both near and far. This annual autumnal food and wine event was made for curious foodies all over the country. Culinary offerings included finger-food tastings such as this pretzel bun lobster roll from Oscar Pena of Moondance Grill in Germantown, Tennessee. Chef Pena was one of 23 local chefs to attend the festival. This was a great place to start for a lighter snack to ease into the event. Cool, light and refreshing with a cilantro garnish, this little beauty was delicious. We chose to pair the lobster roll with a tasting of Chardonnay from Californian winery Far Niente. This chardonnay is one that Far Niente has been crafting for the last 40 years, presenting a perfect product for Food & Wine Festival attendees. Next was a Zinfandel from Frank Family Vineyards in Calistoga, California. I'll be honest in saying that I don't usually enjoy red wines, but this one was delicious. It paired wonderfully with our next food tasting: barbecue rib with a sweet potato puree. This dish was from José Gutierrez of River Oak restaurant in Memphis. Chef Gutierrez was friendly and clearly excited to have guests taste his highly sought-after dish. The line for his booth was quite long for good reason. The meat was ridiculously tender with just enough barbecue sauce to add an extra bit of savory, tangy and saltiness to the bowl. This was definitely one of our favorite tastings of the night, one possibly worth a drive to Memphis just for this dish. We continued to wander around the festival and soak in the ambiance of the beautiful lighting and live musical entertainment from blues musician Terry "Big T" Williams, a local of Clarksdale, Mississippi. The mix of open-pit barbecue, soulful blues, twinkling string lights and laughter truly made this evening magical. This is where my note and picture-taking started to fall off... After enjoying ourselves for a bit, we were ready for a glass refresh. Near the entrance of the event were two more booths that were clearly very popular. And where people are waiting in line, there must be tasty offerings. We hopped in line at Brendan Frankel's tent. Chef Frankel represented Rosewood Hotels of Dallas, Texas, and served another favorite bite of the night: savory French toast, brisket, barbecue sauce and black truffle shavings. Admittedly, I was too eager to dive in to think of taking a photo. However, believe me when I say that it was extraordinary. We hopped to the booth next to Chef Frankel that was hosted by Zonin Family of Wines. These wines were all made and imported directly from Italy, making them a unique stop at the festival. We chose the pinot grigio simply because we were ready for a cool, delicious glass that we could also enjoy with our next stop: dessert. Our final stop was Bill Kloos of Frost Bake Shop in Memphis. Also located near the event entrance, Chef Kloos presented guests with a fantastic, fall flavored treat: a pumpkin and pecan cheesecake bar. This treat was gooey, sweet and also a bit crunchy from the nuts. I couldn't believe we had found the perfect last bite to finish off our night. The only challenging part of the festival? Pacing yourself! With so many options, we had to come up with a game plan. We walked around the perimeter of the amphitheater and browsed the offerings. We noted which sounded most interesting for our individual tastes and noted our selections in descending order of interest. Even then, it was hard not to rank each one out of the more than 100 offerings. Though planning for next year has not been announced, follow MFWF on Facebook for updates, as well as sign up for their newsletter so you can be in the know for 2022.

by Ms. Natasha Hayne, MSU Extension Service Leftover rice – whether you’ve brought it home from a local restaurant or cooked it yourself – is the perfect foundation for a fun and easy weeknight supper: fried rice. But if you’re not careful, fried rice can be chock full of calories and sodium. Here are some tips for making your fried rice healthier! Use brown rice instead of white rice for more whole-grain goodness. If you don’t have low-sodium soy sauce, substitute water for half the amount called for in the recipe. Include lots of green veggies, such as spinach, broccoli, and bok choy or cabbage to balance out sweeter veggies, like carrots and sugar snap peas. Use a small amount of a healthier oil, such as olive or sesame oil. For this segment of The Food Factor, we adapted the recipe and techniques shared by our friends at Iowa State University Extension and Outreach. Vegetable Fried Rice Ingredients: - 3 eggs (lightly beaten) - 1 tablespoon olive oil - 1/2 cup onion, chopped (about 1/2 onion) - 2 cloves garlic, minced or 1/2 teaspoon garlic powder - 3 cups brown rice, cooked (instant or regular) - 2 cups frozen vegetables, thawed (your choice of veggies!) - 1 tablespoon low-sodium soy sauce Ground black pepper (optional) Spray a large skillet with cooking spray and place over medium heat. Pour lightly beaten eggs into the skillet. Scramble eggs until they are completely cooked. Remove eggs to a plate or bowl. Return skillet to the burner on medium heat and add oil. When the skillet is hot, add onion and garlic and cook until the onion is softened. Add rice, vegetables, and soy sauce to skillet and heat thoroughly. Stir occasionally. Add eggs to skillet and heat through. Season to taste with pepper. Fried rice is also a great way to use up leftover veggies you have in the fridge! You can also add cooked lean meat, such as chicken or pork to this dish.

by The Wine Guys, Tom Marquardt and Patrick Darr We always love your questions, whether you’re looking for a special bottle of wine or you are confused by a label. Keep them coming. Here are a coupler of questions that may resonate with our readers. I got into red wine in the ‘90s. I fell hard for quality $10 values like Napa Ridge Cabernet, Penfolds Koonawarra, Estancia Cabernet, and all the Gallo of Sonoma lineup. The '97 vintage was incredible all around. 20+ years later I have to spend $20 to get something remotely as good as what use to be $10. It's not inflation, it's the quality of what's in the bottle. It also tastes like every supermarket wine under $20 is heading toward Apothic... sweet with smoky oak. I'm getting what I call "honey mustard" a lot as well. Is it the wine or have my tastes gotten way more selective? Where do we start with this excellent question? We bet your tastes have become more selective. But the wine industry has changed dramatically since the 1990s and, thus, so has the wine. Sweet red wines like Apothic Red weren’t as abundant then – wines were refreshingly dry. Cheap, red wines are quite common now and, like a box of chocolates, you never know what you’re going to get. Napa Ridge and Estancia, once made by family-owned wineries, are now part of large corporate wineries. Instead of the wines being made from grapes grown on their estates, they are now made from grapes grown in the vast holdings of corporations. Often these vineyards are in less favorable locations or a blend of locations. That Estancia wine you remember from the 1990s was made by Franciscan using grapes from their estate. We doubt that its current owner, Constellation, is using grapes from the same vineyard today. There is also a dirty secret that many winemakers use Mega Purple, a grape concentrate that enhances a wine’s color but also rounds off harsh tannins and adds sugar. Although we will never be sure until winemakers are required to list ingredients, we swear we can taste a wine that has this concentrate. We’ll be writing about this in a later column. Now, as far as costs go, wine is subject to the same gravitational pull as any product. French barrels, for instance, has doubled since the 1990s. An acre of prime vineyard in Napa Valley cost $200,000 five years ago. Today it cost as much as $1 million, if you can find it. Having given winemakers an excuse for charging more for their plonk, it’s really about demand. They’ll charge whatever then can get. Some winemakers charge over $300 for a cult cabernet sauvignon and sell out every year! We suggest you look to Spain, Portugal and South America where winemakers haven’t succumbed to the sweet wine fad. We like Evodia and Las Rocas, each selling for about $12, and Bodegas Breca from the Aragon region of Spain. It’s an old-vine grenacha you can find for around $17. Should I feel obligated to share an expensive bottle of wine I’ve brought to a BYOB party? In a recent “Miss Manners” column, a writer complained that she and her husband often join a group of friends for dinner at a local restaurant. The waiters pour house wine to the guests, but she often buys a more expensive bottle for she and her husband to enjoy. However, some of her friends ask them for a glass of what is obviously a better wine. The writer is annoyed and asks columnist Judith Martin for advice. Martin didn’t condone the obnoxious behavior but suggested the writer endure the house wines and save the special wines for dinner at home. That’s sound advice and it got us to thinking about the number of times we have been in similar situations – tail-gate parties, picnics, crab feasts and even restaurants that allow BYOBs. Some people bring $10 wines or bring nothing at all, then hold out their empty glasses to us. If you don’t know the crowd or it is larger than a bottle can satisfy, bring a reasonably priced wine. Hiding your special bottle and not sharing violates social etiquette. Don’t do it. Tenuta di Arceno We recently tasted three chianti classicos from Jackson Family Wines’ Tuscan outpost, Tenuta di Arceno, founded in 1994. Located in the most southernmost region of Tuscany, the estate produces classic chianti classico as well as wines from the IGT classification which allows international grape varieties. The Tenuta Di Arceno Chianti Classico 2018 ($25) is crafted from 85 percent sangiovese and 15 percent merlot grapes and presents youthful fresh fruit notes of fresh cherries. The merlot softens the sangiovese acidity to make a very agreeable package. The Tenuta Di Arceno Chianti Classico Riserva 2017 ($30), on the other hand, displays a deeper, richer qualities with softer and riper plum and cherry fruit notes. It is 90 percent sangiovese and 10 percent cabernet sauvignon. Very elegant. The Tenuta Di Arceno Strada al Sasso Chianti Classico Gran Selezione 2017 ($50) is the result of a new chianti classico designation implemented in 2014. This new classification is a level above riserva and requires slightly higher minimum alcohol levels and 6 months more aging than riserva. Tenuta Di Arceno is sourced from one vineyard on their estate and is 100 percent sangiovese. The result is a complex chianti classico featuring fresh and dried cherries and plums with hints of earth and leather. Wine picks Tbilvino Saperavi Red Dry 2018 ($15). From the country of Georgia, this delicious wine – if you can find it – offers ripe fruit flavors. Made from the indigenous saperavi grapes. Clean Slate Riesling 2019 ($13). We were intrigued by this partnership between Moselland of Bernkastel-Kues of Germany and Winebow. From the Mosel region, the wine is low in alcohol and slightly sweet like many rieslings from Germany. The fresh peach and apricot flavors are spiked with notes of spice and mineral. It’s a good sipper or a wine to pair with spicy oriental foods and seasoned chicken. Ram’s Gate Estate Pinot Blanc 2019 ($38). Using three clones of grape varieties, this delicious and fresh pinot blanc from the Carneros region has spicy aromas and pear flavors. Although it may seem light to the palate, it’s quite elegant and makes for a perfect match with seafood.

By Ms. Qula Madkin, MSU Extension Service Whether you are having a Halloween party with friends, sending treats to school, or trick-or-treating in the neighborhood, with a little creativity, you can find ways to add some healthy options into the mix. In fact, some research shows that when children are offered options for a treat, they are more likely to choose toys instead of candy. Here are a few tips for healthier Halloween celebrations: Remember Balance Keep in mind that it’s what kids eat every day that has the most impact on their nutrition and health. Holidays and parties are scattered throughout the year, so there’s no need to make candy and sweet treats completely off-limits. Try to serve guests healthy snacks first and bring out the sweet treats later. Practice Portion Control Provide small portions of those special sweet treats that you do allow, like fun size candies and miniature versions of cupcakes, muffins, cookies, and brownies. Give each child a serving rather than leaving sweet treats out on the table for children to serve themselves. Make Your Own Healthier Treats You have more control over the ingredients when you make your own treats. Look for ways to include fruits, vegetables, nuts, or whole grains. Try popcorn tossed with cinnamon and sugar or chocolate-covered fresh fruit as healthier alternatives to candy. Consider using 100% canned pumpkin puree in baked goods, like muffins or cupcakes, to add more fiber and nutrients. Try our Chocolate Pumpkin Muffin recipe in our Extension Publication 3568, “Healthy Snacks for Kids on the Go or at Home.” Offer Alternative Treats Don’t forget about non-edible treats, like bouncy balls, stickers, and indoor or outdoor activities and games that will get the entire family up and moving. Consider some of these suggestions for healthier, alternative treats: Healthier Treats: Clementines, blood oranges, or oranges decorated like Jack-O-Lanterns with non-toxic markers 100% juice boxes or pouches 100% real fruit snacks No-added-sugar squeezable yogurt tubes or pouches Single-serving containers of fruit Snack-sized packages of pretzels, popcorn, nuts, graham crackers, trail mix, pumpkin seeds, or dried fruit or vegetables. Our Extension Publication 3568, “Healthy Snacks for Kids on the Go or at Home,” offers even more snack ideas and recipes. Non-edible Treats: Glow sticks or glow-in-the-dark toys Bouncy balls Mini toys Crayons and coloring books (try intricate coloring pages or books for older children) Stickers or stamps Temporary tattoos Bubble makers Spider rings or vampire teeth Slime, putty, or squishy toys Friendship bracelets Holiday flashcards or books Bottom line: What we eat every day has the most impact on nutrition, so one party or holiday won’t make or break our health. Make your party more about fun than food and get your family up and active by playing games. And don’t forget, when given a choice between toys and candy, most children choose toys. For more nutrition information, tips, and recipes, visit the Academy of Nutrition and Dietetics and U.S. Department of Agriculture My Plate websites.

by Mary Michaela Parker, MSU Extension Service Pumpkins are a fall staple and a great way to add a bit of festive decor to your home. I’ve had a pumpkin display out at my home since mid-September. I’ll keep this fall arrangement up until after Thanksgiving and then replace it with Christmas lights and decor. Although pumpkins have a long post-harvest life, factors like weather and the condition of the pumpkin can lead to early decomposition and rot. Here are some tips to help extend the life of your pumpkins before they turn into a gushy mess. One of the most important things you can do is find pumpkins with no surface damage. Don’t buy pumpkins with bruises and signs of rotting. Pumpkins without damage generally last longer than those with defects. Where you place your pumpkin display can also play a role in how long they will last. When setting up your fall decor, avoid wet areas. Find a spot that is well drained to avoid decomposition. Reid Nevins, MSU Extension Agent in Lowndes County and longtime pumpkin grower, recommends wiping down pumpkins with a 1-part bleach, 10-parts water solution to kill bacteria before setting them outside. Carving pumpkins is a Halloween tradition in many families. As we all know, the longevity of pumpkins is shortened once carved. After carving pumpkins, use petroleum jelly to help seal the exposed flesh. This seal will keep the pumpkins moist and create a barrier to bacteria. Coat any exposed surfaces, including the inside and the cut-out sections. A great alternative to carving pumpkins is painting them. Choosing to paint your pumpkins instead of puncturing them ensures that they stay fresh longer, since there will not be any cuts on the surfaces. Texas A&M AgriLife Extension has a great article on different ways you can use and care for pumpkins throughout the fall season! Did you know you can cook with pumpkins? If you’re a fan of pumpkin spice, try out this recipe for Pumpkin Spice Oatmeal Muffins featured on our blog. The University of Illinois Extension also has several tasty recipes you can try this fall! By Ms.

by the Wine Guys, Tom Marquardt and Patrick Darr In today’s world, public opinion influencers stress that small and exclusive trumps the big, bad, corporate types. Find a winery producing a micro amount of a rare clone of pinot noir or a few rows of cabernet sauvignon and the fashionistas will clamor for the rare juice. But small and rare is not the real world and, ultimately, just frustrates regular wine consumers looking for an affordable glass of wine. Consumers have proven that a well-made, affordable wine that can be readily found is the rule in the marketplace. Kendall-Jackson’s Vintners Reserve Chardonnay -- a $12-15 wine with 3 million cases sold -- proves this point. It’s the top chardonnay sold in the U.S. Concha Y Toro the Chilean wine giant also adheres to this philosophy of making good wine at an everyday affordable price and the world has beat a path to its door. Three red wines from Cocha y Toro, part of its Marques des Casa Concha series of table wines, are extraordinarily well-made and pleasing to the palate. Although they don’t necessarily qualify as super bargains, we believe their quality more than compensates for their moderate price range of $17-25. Also, our research found that these wines consistently earn high scores from a wide selection of other wine writers. Following are our tasting impressions: Marques des Casa Concha Carmenere D.O. Peumo 2019. This forgotten grape originally from Bordeaux has really found a home in Chile where it seems to flourish. It has one year of new and used French oak aging and contains 5 percent cabernet sauvignon. This carmenere displays an intense, cherry nose and flavors of plum and cherry. A note of black pepper completes the package. Marques des Casa Concha Pinot Noir D.O. Valle Del Limari 2019. Made entirely of pinot noir and aged 11 months in new and used French oak. This very well-made pinot noir exhibits notes of cherry, raspberry and cola with a bare whiff of smoke in the finish. Marques des Casa Concha Cabernet Sauvignon D.O. Valle Del Maipo 2018. This cabernet sauvignon is 86.5 percent cabernet sauvignon with the balance cabernet franc, syrah and petite verdot, with 16 months French oak aging. Classic cabernet sauvignon flavor components of cherry, cassis and plum are presented in a big bold harmonious statement. Delicious! Ancient Peaks Grape growers understand that many elements contribute to growing quality grapes. A warm growing season with adequate rainfall is basic to growing almost any agricultural crop, but for growing quality wine grapes, significant diurnal temperature swings are critical. So, what is this diurnal thing? Diurnal temperature swings are the difference in temperature from day-time high temperatures to night-time low temperatures. In the world of growing world class wine grapes, a wide temperature swing from hot days to cool nights is critical. Paso Robles, located mid-way between San Francisco and Los Angeles, is blessed with summertime diurnal temperature swings typically of around 20-50 degrees. According to grape growers there this swing promotes development of fruit flavors and preserves acidity. The only other grape growing areas with similar temperature swings in California are Napa and Sonoma Valleys. Ancient Peaks is a winery located in the most southern portion of Paso Robles. Located in the Santa Margarita Ranch, it is the only winery to sport the AVA designation. Santa Margarita Ranch sprawls atop a portion of the San Andreas fault, evidenced by the tectonic uplift of the Santa Lucia Mountains surrounding the AVA. This separates the winery and vineyards from the cool Pacific Ocean. The tectonic activity also contributes to a complex mix of soils that produces grapes with different attributes. We recently tasted two red wines from Ancient Peaks and wanted to share out impressions. Ancient Peaks Cabernet Sauvignon Paso Robles Santa Margarita Ranch 2019 ($21). A classic example of the Paso Robles style of big bright fruit and balancing acidity. Bold but balanced cherry and cassis elements in a wine that invites a second sip. Great wine at a very fair price. Ancient Peaks Renegade Red Blend Paso Robles Santa Margarita Ranch 2018 ($22). A bit of an unusual blend of red grapes: syrah (38 percent), petite verdot (36 percent), and malbec (26 percent). The result is a deeply colored wine exhibiting effusive notes of ripe cherry, plum and blackberries in a completely satisfying wine for the boldest food pairings. Wine picks Jordan Russian River Valley Chardonnay 2019 ($35). Expressive aromas with apple and citrus notes, long finish and a creamy texture. It has just the right amount of oak. Hahn SLH Pinot Noir 2019 ($30). A good value in an expensive pinot noir market, this delightful wine from Santa Lucia Highlands has abundant cherry and raspberry notes with a dash of vanilla. Francis Coppola Diamond Selection Claret Cabernet Sauvignon 2018 ($18). We see this wine so often in stores that we tend to ignore it – odd, no? But we shouldn’t. Recently acquired by Delicato Family Wines, the Francis Coppola portfolio is filled with decent wine with great value. This cabernet sauvignon is made in the “claret” style recognized by the Brits long ago. The blend of petit verdot, merlot and petite sirah brings a deep color, forward dark fruit flavors with hints of mocha and anise. We’ve seen this wine as cheap as $13 in some places. Ornellaia Le Volte dell’Ornellaia 2019 ($34). Made by one of the most respected wine houses in Tuscany, this delicious wine has expressive aromas with forward, rich and jammy cherry flavors and a dash of spice. Sea Slopes Fort Ross Winery Sonoma Coast Chardonnay 2019 ($30). We loved this expressive chardonnay with all its lush lemon curd and peach aromas with bright apple and melon flavors. Hints of mineral and just a kiss of oak.

by Ms. Natasha Haynes, MSU Extension Service Sweet potatoes are a staple for many people during the holiday season. But sweet potatoes are great any time of year. Depending on your recipe, sweet potato dishes can be sweet or savory. Packed with fiber and vitamins and minerals, such as Vitamin B-6 and potassium, sweet potatoes are a good way to add variety to your meals if you want to increase your vegetable intake. This mashed sweet potato recipe is one of my favorite ways to prepare this vegetable. I like to serve it as a main dish with a side salad and a whole grain roll. If you want to add some protein and a healthy fat, top it with some roasted, chopped pecans or walnuts. Maple Sweet Potatoes Ingredients: - 2 medium sweet potatoes - 2 tablespoons plain, nonfat yogurt - 3/4 tablespoon maple syrup - 1 tablespoon orange juice Wash two medium-size sweet potatoes and prick with a fork. Microwave on high for 3 to 4 minutes or until potatoes are soft. Cut in half and scoop potato flesh into a medium, microwave-safe bowl. Mash sweet potato. Add yogurt, maple syrup, and orange juice. Microwave for 1 to 2 minutes. If you love sweet potatoes or want to try incorporating this Mississippi-grown vegetable into your menu more often, try some of these sweet potato recipes featured on the blog: Air Fryer Sweet and Spicy Sweet Potato Fries can be a side dish or nutritious snack. This recipe is a part of our own MSU Extension publication P3578, “Air Fryer Recipes.” Orange Sweet Potato Pork Chops combines tangy, sweet, and savory flavors. Grilled Sweet Potatoes pair nicely with grilled pork chops or beef and a green salad. Sweet Potato and Orange Muffins are a nutritious breakfast or snack option at home or on the go. Did You Know: Sweet potatoes and yams are not the same things? Learn the difference in our Sweet Potatoes vs. Yams: What’s the Difference? blog post. 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!

by Kara Kimbrough After sharing information about the north Mississippi homes of famous Mississippi authors, I’d be remiss if I left out the Jackson home of Pulitzer Prize-winning author Eudora Welty. It’s an interesting museum complex that includes the historic Welty House, Welty Garden and the house next door, which serves as the Visitor Center. It’s here in the historic 1925 Tudor Revival that Welty penned her prolific stories, including The Ponder Heart, The Robber Bridegroom and The Optimist’s Daughter, the short novel for which she was awarded the Pulitzer. Located in the Belhaven neighborhood where Welty resided for 76 years, the house was declared a Mississippi Landmark in 2001 after her death. It was added to the National Register of Historic Places in 2002 and declared a National Historic Landmark in 2004. Two years later, the restored house was opened to the public by the Eudora Welty Foundation and Mississippi Department of Archives and History. Each room of Welty’s home includes personal items, including the author’s collection of books, artwork and furnishings. Highlights are a tattered set of Dickens and gifts from authors she admired, all of which share space with her beloved typewriters and books. Not to be missed is the garden located behind the main house. Most people know Eudora Welty as a writer, but she was also an avid gardener. Today, the Welty Garden blooms year-round with roses, daylilies, flowering shrubs, native plants and trees and more than 30 varieties of Welty’s favorite flower, the camellia. The Eudora Welty Garden is recognized as an official stop on the American Camellia Society Gulf Coast Camellia Trail and a display garden for the American Daffodil Society. Don’t miss the Visitor’s Center, where an intriguing exhibit based on Eudora Welty's memoir, One Writer's Beginnings, follows her path to becoming a Pulitzer Prize-winning author through her own words and treasured artifacts from her life. When it’s time for a meal, look no further than The District at Eastover not far from the Welty home. The modern complex is filled with shops and restaurants ranging from gourmet pizzas to burgers to steaks. A fun, lively place is Fine & Dandy, named one of the “most Instagrammable spot in America” due to its eclectic décor with Mississippi touches. An even better reason to visit is the food, ranging from homemade biscuits and pear preserves to "Dad bod tots" and pan seared redfish and grits. Fine & Dandy is open for brunch and lunch, but it’s dinner when most of the aforementioned food items shine. Starting off a meal in the evening with “bread & butter,” better known as Jessie Mae’s black pepper bacon cheddar biscuits with whipped molasses butter and Ms. T’s pear preserves ($9.90) is a decision you won’t regret. Other noteworthy starters are spring onion bisque ($7), the Jackson salad topped with comeback dressing ($9) and my personal recommendation, Dad bod tots ($10.90), a plate of tater tots topped with pimento cheese, white barbecue sauce, bacon and green onions. In addition to redfish, entrees are Instagram-worthy and delicious. Country fried ribeye ($28), cast iron petite filet ($34), chicken piccata ($19) and lamb chops ($34) are the stars of the eclectic menu. Fine & Dandy is also known for its thick, juicy burgers, including the purist ($13.50), nobleman ($15.50), Fine & Dainty ($14.90) and the one you’ve likely seen on Instagram, Grandma Chick ($12.90). It’s imperative to end a Fine & Dandy meal with one of its “different in a good way” desserts, like banana pudding bread pudding ($8), old fashioned cheesecake ($10) and everyone’s favorite, “birfday cake ($8.50), complete with sparkler. If You Go: The Eudora Welty House and Garden Where: 1119 Pinehurst Street, Jackson Visitor Center and Garden hours: Tuesday through Friday 8:30 a.m. to 4 p.m.; Saturday 12:30 to 4 p.m. Guided house tour times: Tuesday through Friday 9 and 11 a.m. and 1 and 3 p.m.; Saturday 1 and 3 p.m. Contact: Reservations are required for tours. Call 601-353-7762 or email info@eudoraweltyhouse.com to make a reservation and learn about admission fees based on group size and ages. Fine & Dandy Where: 100 District Boulevard, Jackson Hours: Tuesday through Thursday 11 a.m. to 10 p.m.; Friday through Saturday, 11 a.m. to 11 p.m.; Sunday brunch 10 a.m. to 4 p.m. Contact: 601-202-5050

Whether you're in the mood for a slice or two or an entire pizza pie, the city of Jackson has several places to get your pizza fix. From classic pepperoni to BBQ chicken, here are some of our favorite places in Jackson for a slice of 'za in this week's post on Sipp Jackson!

From Family Features Family traditions and in-person connections are important parts of gatherings of loved ones, and many of those get-together are centered on food. The entire family coming together around a table covered with warm, delicious food to share stories and create new memories is what makes mealtime special. Forty chefs from around the nation came together to create "Come to the Table," which offers a delicious mix of cuisines from a variety of cultures, including this sampling of classic family favorites, sweet indulgences and family-style creations all inspired by what family means to each chef. "Sales from this book will directly benefit the families we serve, so we are so grateful for each and every chef that has offered their time and talent to this cookbook," said Jill Cumnock, CEO of Ronald McDonald House of Dallas. "The way 'Come to the Table' has been created reminds me of a recipe that culminates in a feast for the senses. We can't think of a better way to celebrate our 40th anniversary, particularly at a time when families are starting to reunite after the pandemic forced so many apart." Visit rmhdallas.org for more information and to order the cookbook. Baked Stuffed Pasta Shells Recipe courtesy of Chef Kevin Curry Servings: 6-8 6 ounces jumbo pasta shells 2 tablespoons olive oil 1 tablespoon fresh garlic 1 medium onion, diced 5 Portobello mushroom caps, gills removed then diced 1 pinch of sea salt and 1 pinch pepper, plus additional, to taste 3 cups shredded kale 3 tablespoons water 15 ounces skim milk ricotta cheese 4 tablespoons pesto 1 tablespoon The Fit Cook Land spice blend 1 1/2 cups reduced-fat marinara, divided 1 1/2 cups reduced-fat mozzarella fresh herbs, for garnish Preheat oven to 420 F. Bring pot of salted water to boil. Cook pasta shells according to package instructions. Drain then set aside. Heat pot or cast-iron casserole dish over medium heat. Once hot, add oil, garlic, onion and mushrooms. Add pinch of sea salt and pepper as it cooks. Cook until onions turn brown and mushrooms shrink in size, about 3-5 minutes. Empty contents and set aside. Place pot back over heat. Add shredded kale and water to create steam. Toss kale in pot until it turns vibrant green; set aside to cool. In large bowl, mix ricotta cheese with mushroom mixture, kale pesto and spice blend. In casserole dish, spread about 1/2 cup marinara on bottom. Then one-by-one, stuff each pasta shell with approximately 2 tablespoons of ricotta mixture and add to casserole dish. Repeat with remaining shells. Cover shells with remaining sauce and mozzarella cheese. Cover casserole dish with foil and bake 20 minutes. During final 5 minutes, remove foil so mozzarella can brown. Garnish with fresh herbs and salt and pepper, to taste. Green Curry Recipe courtesy of Chef Nikky Phinyawatana Servings: 2 2 cups fresh spinach 1 cup water 1 tablespoon vegetable oil 2 tablespoons green curry paste 8 ounces skinless, boneless chicken, beef or pork, sliced thin 1 small Japanese purple eggplant 2 cups coconut milk 4 teaspoons granulated sugar 1/2 teaspoon salt 1/2 cup bamboo shoots, sliced 1/4 medium red bell pepper, sliced thin 8-10 Thai basil leaves, plus additional, for garnish, divided 2 cups cooked jasmine rice In a blender, blend spinach and water until mixture turns green and no leaves are visible. In medium saucepan over medium-high heat, heat oil. Add green curry paste and stir to release fragrance, about 10 seconds. Add protein and cook 3-5 minutes. Add blended spinach water, purple eggplant, coconut milk, sugar and salt. Bring to boil. Add bamboo shoots and red bell pepper. Simmer 10 minutes. Stir in basil leaves and turn off heat. Serve with jasmine rice and garnish with additional basil. Dad's Birthday Flan Recipe courtesy of Chef Ninamarie Bojekian Mendoza Servings: 10-12 Caramel Sauce: 1 cup granulated sugar 1/4 cup water Cake: 1 1/2 cups all-purpose flour 1 teaspoon baking powder 1/4 teaspoon baking soda 1/4 teaspoon salt 3/4 cup unsalted butter, at room temp 3/4 cup granulated sugar 2 large eggs 1/2 teaspoon vanilla extract 3/4 cup buttermilk 3 tablespoons rainbow sprinkles Flan: 4 large eggs 1 can (14 oz.) sweetened condensed milk 1 can (12 oz.) evaporated milk 1 tablespoon vanilla extract ground cinnamon, to taste In saucepan, heat granulated sugar and water over medium-low heat until melted. Preheat oven to 350 F. Grease and flour 9-inch Bundt pan. Set aside. When sugar liquifies and turns golden brown, remove from heat and use silicone spatula or whisk to stir. While stirring, quickly pour into prepared Bundt pan. To make cake: In large bowl, sift flour, baking powder, baking soda and salt. Set aside. in another bowl, use hand mixer on medium sped to beat butter and sugar, about 3 minutes, until fluffy. Add eggs and vanilla. Beat well. On low speed, gradually beat in flour mixture and buttermilk until combined. fold in rainbow sprinkles, if desired. Pour batter into pans over caramel sauce. To make flan: In blender on high speed, blend eggs, sweetened condensed milk, evaporated milk and vanilla until well combined. Gently pour through strainer and onto prepared cake batter. Sprinkle cinnamon on top. Place pan in water bath by putting in a larger baking dish, roasting pan, hotel pan or similar. Pour hot water halfway up sides to create bath. Bake approximately 1 hour. Cake should be golden brown and jiggle when shaken when done. Remove cake from water bath and cool on rack for 10 minutes. Run knife or spatula carefully around edges to separate. Place plate on top of cake and, while holding it, flip over carefully and quickly. Refrigerate at least 1 hour or overnight before serving. Photo courtesy of Ink Phinyawatana (Green Curry)

From Family Features and Culinary.net When you are hungry and searching for something filling, juicy and rich, turning to your pantry for on-hand ingredients can make dinner a breeze. Dodge snack cravings and avoid the temptation to swing by the drive-thru; instead, you can have a homemade meal ready in a matter of minutes by putting your skillet to work. Call your loved ones to the dining room to share time together while trying these Smothered Pork Chops in Mushroom Sauce. It’s a dish the entire family can dig into without questioning the substance of the meal as it’s a filling option that requires just a few ingredients you likely already have at home. Plus, it’s the perfect hearty fall dinner for any night of the week. It all starts with the pork chops, which are thick and seared to perfection. The mushroom sauce is a beautiful blend of earthy and creamy textures. Bring it to a simmer then smother your pork chops and garnish with fresh parsley for a pop of color. The best part is this recipe doesn’t take much time to accomplish. The pork chops are seared for 3-5 minutes per side then simmered in the mushroom sauce for another 2-3 minutes until thoroughly cooked. Don’t waste time with complicated recipes, dirtying an array of kitchen utensils and multiple trips to the store for ingredients you may not use again. This recipe requires one bowl and a single skillet. Cleanup is a breeze, which means there is more time to spend around the table with those who mean the most. Find more savory recipes at Culinary.net. If you made this recipe at home, use #MyCulinaryConnection on your favorite social network to share your work. Watch video to see how to make this dinner recipe! Smothered Pork Chops in Mushroom Sauce Serves 4 1 teaspoon mild chili powder 1 teaspoon garlic powder 1/4 teaspoon salt 1/4 teaspoon pepper 4 pork chops 2 tablespoons olive oil 2 tablespoons butter Mushroom Sauce: 2 1/2 cups brown mushrooms, sliced 5 garlic cloves, smashed 1 tablespoon parsley 1 teaspoon Italian seasoning 1/2 cup chicken broth 1 1/2 cups heavy cream fresh parsley, for garnish In small bowl, whisk chili powder, garlic powder, salt and pepper until combined. Pat pork chops dry. Season generously with spice mix. Set aside. In skillet, add olive oil and butter. Add pork chops; sear 3-5 minutes per side. Transfer to plate. To make mushroom sauce: In same skillet, add mushrooms. Stir fry until golden brown. Add garlic, parsley and Italian seasoning. Stir fry 2 minutes. Add broth and heavy cream. Stir to combine. Simmer 5 minutes until slightly thickened. Return pork chops to sauce. Simmer 2-3 minutes until pork chops are cooked through. Garnish with fresh parsley and serve.

October is finally here, so bring on all the fall flavors! Apple pie, pumpkin everything, and soups of all kinds will soon fill everyone's menus. Check out some of these great fall recipes to try out this season. Vegetable Beef Soup Granny Smith Apple Pie with Cheddar Cheese Crust Pumpkin Scones Cast Iron Apple Crisp Pumpkin Spice Chai Latte

by The Wine Guys, Tom Marquardt and Patrick Darr Portugal is offering some of the best deals in wine nowadays. Although not always made with familiar grapes varieties, consumers will be rewarded with simple, yet delicious, fruit flavors for reasonable prices. Particularly notable are the wines from the Alentejo region, a hot area long dismissed for its undistinguished wines. Producers here have access to a dizzying array of 250 indigenous grape varieties. Red wines dominate the region five-fold. Here are a few wines from Alenteo and other parts of Portugal that we recently enjoyed: Adega de Borba Red Reserva 2015 ($18). This is a lovely blend of trincadeira, alicante bouschet, aragonez and castelao grapes. Ripe blackberry and plum notes with a dash of chocolate and a soft mouthfeel. Cartuxa Red 2016 ($25). Aragonez, alicante bouschet and trincadeira go into this complex blend that is aged 12 months in French oak and then aged in bottle for another nine months before being released. Cherry and strawberry flavors with truffle aromas and firm tannins. You get a lot for your money here. Casa Relvas Herdade de Sao Miguel Colheita Seleccionada Red 2017 ($15). We loved the broad aromas and texture of this red blend of alicante bouschet, touriga nacional, syrah and cabernet sauvignon. Very good value. Quinta da Fonte Souto Branco Alentego 2019 ($25). We enjoyed this refreshing and unique white wine from Portugal. Made from the local arinto and verdelho grapes, the wine has a nice mineral note with soft and luscious grapefruit flavors that coat the palate. Hints of vanilla and lichee. If you like chardonnay, you’ll like this alternative. Valados de Melgaco Reserva 2017 ($15). This fruity and expressive white alvarinho from Portugal has ripe apple and stone fruit flavors. Quinta Da Fonte Souto Branca Portalegre 2018 ($25). Portalegre is part of the Alentejo wine region in Southern Portugal. Crafted from 75 percent arinto and 25 percent verdelho white grapes, this complex wine is barrel fermented, kept on its lees and aged in French and Central European oak barrels. The resulting very stylish wine is a tremendous value and somewhat akin to a well-made French white burgundy. Tropical fruit and citrus elements dominate in a very interesting and complex white wine. Vale do Bomfin DOC Douro Red 2019 ($13). We have harped on the amazing values emanating from the Duoro region for some time now. Here is another winner. A terrific value at $13 and discounted further at some locations, this red table wine though not overly complex, sports fruity cherry notes with a hint of oak. Crafted from touriga franca, touriga national and a slew of other indigenous varieties. Prats and Symington Prats and Symington, a winemaking star of the Douro Valley in Portugal, crafts red table wines that have brought acclaim to the region. The Symington family and Bruno Prats are world-renowned wine luminaries and recognized for their leadership roles crafting award-winning wines. Bruno Prats “made his bones” steering the much-acclaimed Bordeaux winery Chateau Cos D’Estournel in the Saint-Estephe region until 1998. The Symington family are the largest vineyard owners in the Douro Valley and own four of the most prestigious port labels: Dow’s, Graham’s, Warre’s and Cockburn’s. We recently tasted two red wines crafted by Bruno Prats and Charles Symington. They contain a majority of touriga nacional grapes along with other indigenous varietals. Both of these wines deserve consumers attention depending on the pocketbook. The P+S Post Scriptum de Chryseia Douro 2018 ($30) is a consumer-friendly red wine presenting bright cherry fruit in an uncomplicated manner with the slightest touch of oak. Uncomplicated but rewarding. The P+S Chryseia Douro DOC 2017 ($70) is a major step up, featuring plum and cherry elements in a very elegant soft package that allows for immediate consumption although aging would certainly benefit this delicious, harmonious wine. Its16 months of French oak aging contributed to producing this masterpiece. The Symington Family purchased the famed Quinta Do Vesuvio in the Douro in 1989. While continuing to produce port from these vineyards, the Symingtons have pursued crafting dry red table wines from the property as well. We recently tasted two of their current releases, both of which contain mostly touriga franca and touriga nacional grapes. The Quinta Do Vesuvio Pombal Do Vesuvio DOC Douro Red 2018 ($30) is a distinctively Portuguese dry table wine displaying plum and berry notes, a hint of mocha and medium tannins. The Quinta Do Vesuvio DOC Douro Red 2017 ($70-90) is a substantial step up in quality from the Pombal. This is a terrific wine displaying great structure, cherry and cassis notes with a nice spicy component. Delicious now this beauty can easily age for many years to come. Quinta de Roriz was the first port to be produced as a single estate bottling and was offered for sale as early as 1851 in England. We tasted the Quinta de Roriz 2007 ($85) vintage port which was crafted from a field blend of indigenous grapes at the estate. Although only 14 years old, this port was very expressive and offered a fruit-forward style that many should enjoy. Cherry and berry notes dominate with some licorice elements and a hint of lime in the nose and finish. Not overly sweet. Although not he current vintage, it shows the aging potential for current releases. Wine picks Olivier Ravoire Cotes du Rhone Blanc 2017 ($19). We liked this racy, vibrant Rhone Valley blend of grenache blanc, clairette, viognier and roussanne grapes. Pineapple, grapefruit and apple notes with a citric edge and balanced acidity. Vigne Surrau “Surrau’ Rosso Isola dei Nuraghi IGT 2018 ($27). This is a unique blend of carignano, cannonau and muristellu grapes indigenous to Sardinia. Medium body, generous red berry flavors. Sosie White Blend 2019 ($35). If you’re looking for something different in white wine, try this blend of roussanne, grenache blanc and marsanne. Expansive apple and citrus aromas with layered flavors and a dash of oak.

Ms. Bonnie A. Coblentz, MSU Extension Service STARKVILLE, Miss. -- Mississippi’s corn crop faced challenges ranging from a midseason flood to an early-September hurricane, but yields and quality look positive on the nearly complete harvest. On September 13, the U.S. Department of Agriculture estimated the crop was 75% harvested. Its most recent evaluation indicated 84% was in either good or excellent condition. Mississippi had about 640,000 acres of corn in 2021. Erick Larson, grain crops specialist with the Mississippi State University Extension Service, said the state’s high corn acreage -- while not reaching the high of 850,000 acres set in 2007 -- was boosted by strong prices and favorable planting conditions. “We had less rainfall than normal during March and April, which promoted corn planting and allowed growers to plant their full intentions, or even exceed those,” Larson said. “That is a rare occurrence, as rainfall normally prevents farmers from planting as much corn acreage as intended.” Benefitting from timely planting and a dry May, the crop developed in outstanding condition early in the season, Larson said. The second week of June brought drenching rainfall, especially across north Mississippi where 10-15 inches produced extensive flooding. While some areas drained within a few days, river systems in the Delta experienced severe backwater flooding, which killed crops inundated for more than five or six days. In some cases, fields remained flooded for several weeks. “The impact was catastrophic because all the crops were planted and the inputs had been added, so the dollar value of the losses per acre were extremely high,” Larson said. According to the MSU Extension report “2021 Mississippi Agricultural Crop Damage Assessment,” Bolivar and Sunflower counties had the most corn acreage lost to flooding. The value of actual damages varied according to whether the crop was damaged but survived or was destroyed and had to be replanted to soybeans. The north Delta counties of Bolivar, Coahoma, Sunflower and Tallahatchie each sustained estimated corn losses of $10 million to almost $29 million. Corn should post good yields, although not as high as they could have been. June rainfall was two to four times above normal, and this will limit corn productivity, Larson said. “The main challenges this season associated with excessively wet weather were developmental stunting, pollination failure, nitrogen loss and incidental disease,” Larson said. Although there were some leaf diseases present, including Curvularia leaf spot, Southern rust and Southern corn leaf blight, none developed into a crisis situation. “There was more interest than normal in managing those diseases because commodity prices were so good and the yield potential was high,” Larson said. Corn harvest should be complete in the Delta by mid-September, and the end of the month for corn planted elsewhere. Rainfall, cool weather and humidity have slowed the dry-down process and harvest progress to date. Corn will net good prices when it makes it to market. Will Maples, Extension agricultural economist, said there has been great improvement in the corn market since 2020. “The December futures contract peaked above $6 in early May and again in early June, and December futures have consistently traded above $5 since early April,” Maples said. “The largest driver in corn prices has been strong export demand.” USDA recorded national average farm price for corn of $3.56 a bushel in 2019 and $4.40 a bushel in 2020. The current projected national average farm price is $5.75. Strong exports are helping keep the price high. USDA estimates a 56% increase in U.S. corn exports in the last marketing year, much of which can be traced to large purchases from China. “The current expectation is for corn exports to remain strong for the 2021 marketing year,” Maples said. “Ethanol remains a key demand source for U.S. corn, with current projections at 5,200 million bushels for 2021, an increase of 125 million bushels from last year.” Find current information about the Mississippi corn crop and the state’s other major row crops at https://www.mississippi-crops.com.