By Susan Marquez It is not uncommon for companies to take their employees on a retreat. Team building exercises help create a stronger and more cooperative work environment, and who doesn’t want to get away from the office for a couple of days? What is unusual is for a restaurant to shut down for three days to take employees to a farm in another part of the state. Yet that is exactly what Hunter Evans, chef and owner of Elvie’s restaurant in Jackson, arranged for his staff this summer. And it’s probably one of the reasons Elvie’s has been named one of America’s 50 Best Restaurants for 2022 by the New York Times. Hunter shut down the restaurant for the weekend in mid-August so his staff could attend a retreat at Home Place Pastures, a farm in Como, Mississippi that raises grass-fed beef, pastured pork and lamb. “I wanted to educate them on what it’s like to be on a farm. Home Place is an amazing spot. They have their own USDA inspection facility on site, which is very unique.” The staff actually stayed in a house at the farm. “My father came to join us. He has many roles, but at the retreat, he assisted with personality tests and breakout sessions.” Hunter says it is important to him to spend time as a team. “We have people who work together in the restaurant who really don’t have an opportunity to talk to each other. Attending a retreat like this, learning hands-on about one of our vendors, helps drive creativity. It certainly directs our menu.” Learning more about the vendors the restaurant uses makes it easy for the wait staff to inform customers about different items on the menu. “It was a time for them to get away from the restaurant, and to put their eyes on where our food comes from. Learning how the food we eat is raised helps them to understand the importance of sourcing from local farmers.” In addition, the retreat helped the staff to bond together as a team. “We did a quick, spontaneous trip to New Orleans a while back for a short hangout, and that let me know that getting away for a retreat would be a good idea,” Hunter says. “It was fun to see how they hung out together in a different setting. The retreat provided a place for people to interact in a different way from when they are at work.” Elvie’s is an all-day café in Jackson that serves breakfast, lunch and dinner. The restaurant’s ever-changing menu reflects seasonal fare highlighting Southern farmers. The retreat helps to make the connection to the restaurant’s commitment to using the highest quality, most ethically-sourced and besttasting ingredients available. Home Place Pastures is a working farm that offers tours to the public, as well as camping, glamping and overnights in Cypress Place Cottage on the farm. Special events are hosted at the farm throughout the year, such as the “Boucherie and Blues Picnic” and the “Whole Hog Regenerative Ag Experience.”

By Susan Marquez Robert St. John knows restaurants. He has opened and operated many in both Hattiesburg and now Jackson. He also knows Italian food. He spends three months a year in Italy. In March 2011, he opened Tabella, an Italian restaurant in Hattiesburg. “I did Tabella before I ever traveled to Europe,” Robert says. “My take on Italian food is night and day from what it was when I first opened Tabella.” In late September, Robert opened his newest restaurant, Enzo Osteria, in the Renaissance in Ridgeland. “We are doing a mix of American Italian and authentic Italian,” he says. “Most of the time I spend in Italy is in the Tuscany region. The authentic Italian cuisine at Enzo will be very Tuscan in origin. The pizzas in Tuscany are very thin, with minimal ingredients. We’ll be doing some American-Italian stuff too. I like both. Both are great.” Some tweaks are made in the food prepared to please the American palate. “In Tuscany, they don’t salt their bread. We use salt in the bread, but not too salty.” The restaurant is in what was originally Biaggi’s. Built 15 years ago, the restaurant had great bones. “We did some work to the interior,” Robert says. “The biggest change is in the bar. It is a lot darker. It’s a great ‘happy hour after work’ bar. We also have two dining rooms, a private room and a great outdoor area.” The restaurant was closed for two weeks for the transition from Biaggi’s to Enzo Osteria. “My first and most important goal was to keep everyone on staff,” Robert states. “We paid them all while we were closed. We trained them, worked with the kitchen to teach them the new recipes, and many helped with deep cleaning and renovation. I’m happy to say we opened with a full staff of former Biaggi’s employees.” The restaurant is named after Enzo Corti. “Enzo is one of my favorite Italian friends. He lives in the small town of BarberinoTavernelle in the heart of the Chianti region of Tuscany. He and his wife, Annagloria, are the first people my wife and I met when we traveled to Italy in 2011. We stayed in one of their villas; and we still stay there when we go to Italy. I told Enzo I wanted to name a restaurant after him, and Annagloria asked why we didn’t name one after her. I told her that her name was too long. Besides, Enzo has a z in it, and z’s are cool.” Enzo is a fourth-generation wine and olive oil merchant. “He embodies everything I love about Italian food and culture, and we have patterned our restaurant and its approach after his love of Tuscan food and wine, his zest for living, exuberant charm and infectious personality. At Enzo Osteria, we aim to live up to all those characteristics.” After taking several tour groups to Italy over the years, Robert says now hundreds of people know him. “The Tuscany region is a lot like the American South. That really struck me. It is an agrarian society, but instead of cotton and soybeans, they grow grapes and olives. They love family, and they are very hospitable. They love good food, and they love to have long, leisurely dinners with friends and family.” Robert says the menu includes recipes he has learned in his travels to Italy and recipes his son learned while working in Tuscany. “We chose to keep the inaugural version very limited to make sure all our staff members are on the same page during the opening days. We will be adding more authentic Italian recipes through a daily features program, and many of those items will eventually transition onto the regular menu in the coming weeks.” Enzo Osteria is open daily from 11 am to 9 pm and Saturdays until 10 pm. It is located at 970 Highland Colony Parkway in Ridgeland.

Tupelo is home to several local eateries and restaurants. Check out some of their most popular hotspots that you can only find in Tupelo!

Jackson is full of fantastic restaurants, old and new. Check out some of the best culinary standouts according to Visit Jackson.

By Kathy K. Martin | Photography credits: The Sipp When Chef Cameron Bryant describes his food at The Sipp on South Lamar in Oxford he says, “It’s The Sipp’s food with my accent.” He offers this same advice to his sous chefs at The Sipp and YūGō Oxford, “Create the food that represents the restaurant, but put your own spin on it.” This has been Bryant’s evolving philosophy for his cuisine since he began cooking in his hometown of Kosciusko, and after that in Colorado, New York, and Italy. While growing up in Kosciusko, he learned how to cook a hamburger as he worked as a bus boy at the Rib Alley. He also experienced the power of food alongside his family, especially his two grandmothers. “I learned so much around the dinner table and just the communal aspect that food brings to our lives.” He began college at Ole Miss, but then moved to Winter Park, Colorado to work at a ski resort and figure out what he wanted to do with his life. One day he met the owners of a local taco shop and planned to apply for a server job when they offered him a job as the cook. His time there was the catalyst for his career path to cooking as a professional chef. He claims that even reading "Kitchen Confidential: Adventures in the Culinary Underbelly" by Anthony Bourdain (available on Amazon here) didn’t deter him from his goal. After returning to Oxford in 2006 to complete his degree in hospitality management, he grew even more passionate about food as he began to work at well-known local eateries such as Old Venice Pizza and the former L&M’s Kitchen. His fondness for creating Italian dishes grew too, so he embarked on his next step – culinary school in New York with further training in Italy. “It was a lot of fun, and I was very fortunate to be accepted into the program,” he says of his time at the French Culinary Institute. His training included three months of classes in New York and three months of classes in Italy, followed by an unpaid internship at a two-star Michelin restaurant in Alba, Italy. His first job after returning to the U.S. was in Brooklyn at the Diner and Marlow & Sons restaurants. “I’d call it modern American food, very hyper seasonal with their own butcher shop and bakery.” However, the pull of home was strong. With his sister and nieces living in French Camp and his parents growing older, he decided to move back home. “Instead of just pursuing my career, I decided I could pursue my career and my family at the same time here in Mississippi.” He worked at the Ravine and then helped set up the menu for the (now-closed) Green Roof Lounge, both in Oxford. Before long he was approached by A.J. and Claire Kiamie, third-generation owners of Kiamie Package Store, to launch their vision for a wine, whiskey, and tapas bar called The Sipp. Bryant describes their planning stage of the restaurant as many nights of hanging out and taste-testing recipe ideas until one in the morning. “I probably made about 40 or 50 Mae Helens during that time,” he jokes in reference to the menu item, which features Texas toast, beef patties, cheese, grilled onions, and chipotle-basil aioli with fries. Bryant can tell you all about this modern interpretation of a simple burger, which is named for the legendary employee of Oxford’s historic Kiamie Bowling Lanes, lost to a fire in 2010. Opening in 2019, The Sipp’s menu feature small plates to taste and large plates to share, such as General Homie’s cauliflower wings, Latin-spiced meatballs, beef empanadas, and other nibbles that pair well with a glass of wine or bourbon. The bar list is more than quadruple the size of the food menu, featuring over 50 wines and 100 whiskeys. Bryant’s newest chef assignment is YūGō Oxford, a modern fusion restaurant on the town square, which features dim sum and signature plates of stir fry and fried rice dishes. The restaurants are very different, yet also similar in vibe and décor, like two halves of the same coin, Bryant explains. “I just put my accent on the food that belongs at that restaurant.” This is one of chef Cameron Bryant’s favorite recipes from The Sipp. It is based on a timeless technique of marinating roasted vegetables in vinegar to preserve their flavors and freshness. Herb Roasted Mushrooms You’ll need: 6 cups button mushrooms, cut in half 1 tablespoon dry thyme 1 tablespoon dry tarragon 1/4 teaspoon cayenne pepper 1 cup olive oil 2 teaspoons salt 1/2 cup aged sherry vinegar Preheat oven to 400 degrees F. In a large mixing bowl, toss the mushrooms with oil, dry herbs, salt, and cayenne pepper. Pour into deep baking dish and roast in the oven for approximately 20–25 minutes or until the mushroom water has evaporated. Remove from oven and allow to cool to the touch. Stir in vinegar. Pack into a lidded container and keep in the fridge until ready to use. Serve with crostini, aioli, and shaved sharp cheese, on steak, or tossed into a salad

By Susan Marquez There are people who see what needs to be done in the world and then decide to act. John Martin and Kate Bishop are two such doers, both interested in food from a policy point of view. “We are interested in health and nutrition,” says Martin. The couple lived in the Mississippi Delta – Greenwood, where Martin worked for the newspaper and Indianola, where Bishop taught school – before moving to the northeast. Martin ended up in the arts and nonprofit world while Bishop earned her literacy specialty degree and she trained other teachers, but Mississippi lured them back. “We wanted to get back to the South,” says Martin. “Kate is from Oxford, and we had a friend who ran the Farmer’s Market. He talked us into taking it over.” Burlin Hollowell ran a produce stand out of the building – then an old service station – in the early 1990s. He sold vegetables that he and his friends raised and exotic produce that distributors had trucked in. When Frank and Liz Stagg took over, they expanded the grocery offerings, continued tapping the local food movement, and began selling foods that appealed to Oxford’s growing immigrant communities. People soon learned that the Farmer’s Market was a hub for quality produce, and it was a place that welcomed all. In 2017, Martin and Bishop renovated the store and changed the name to Chicory Market. “We are proud that our store has been a food space in Oxford for over 30 years,” says Martin. Martin and Bishop have made the space their own and have connected with a new generation of local farmers and producers. Growing up in Oxford, Bishop was raised in a community connected by food, and recalls eating watermelons and pimiento cheese from the old James Food Center. Martin and Bishop “feel strongly about creating a special place that preserves and grows the spirit of Oxford as a place that nurtures creativity and welcomes newcomers and curiosity seekers.” The market serves people from all walks of life. “This is a place where all feel welcomed. Here we are, five years later and we feel an overwhelming sense of responsibility. People are more interested than ever in eating local.” With up to 75 local providers, Chicory Market not only provides fresh, locally sourced food to their customers, but also supports local growers. The benefits to all are apparent. “We are in one of the most fertile areas in the country,” states Martin, “but Mississippi still has issues with obesity and diabetes. Having ready access to healthy foods can make a huge difference. It can even make a difference financially.” During the pandemic when national supply chains were falling apart, Chicory Market was able to source locally. “Even with our most recent inflation, a lot of local producers have been able to circumvent those forces,” Martin says. “Their prices have remained stable, and people are eating better. I think people are seeing the value and sustainability of buying locally sourced food.” The store has a grand mission: to support the local food network by working with farmers and other local providers to source quality ingredients while improving access to healthy, local food for people of all income levels and lifestyles. They also aim to build a community around food involving people of all means, colors, creed and backgrounds. “We are fortunate that Oxford is still small enough to have a store like this. We also have the University here, which gives us a cultural perspective,” says Martin. In addition to locally sourced produce, proteins and delicacies, Chicory Market offers fresh seafood. “We are one of a very few places in Oxford that sells fresh seafood,” says Bishop. “Three days a week we get a delivery of fresh gulf shrimp, salmon and some other gulf fish.” Chicory Market now also offers prepared foods for sale. “Seven days a week, we have everything from traditional chicken salad to sides and entrees using seasonal produce,” says Martin. “That allows us to purchase even more from local farmers, and to avoid food waste by using produce before it goes bad.” The market also makes casseroles, soups and sandwiches. “During football season, we do a lot of tailgate catering, and for Thanksgiving we do a lot of sides. Then we’ll crank up our holiday menu.” The newest addition to the market is sushi. “We have a sushi chef who comes in three days a week.” There is an outdoor seating area where people can dine on-site, and Martin says they are planning an expansion that will provide a larger place for the community to gather outdoors. For more information on Chicory Market, visit chicorymarket.com.

By Natasha Haynes, MSU Extension Service When we think of salsa, we automatically think of the savory version made with tomatoes. Fruit salsas are fabulous and can add even more dimension to the flavors of your dishes. This salsa is made with peaches, which makes it a sweet topping for chicken or pork. If you don’t have fresh peaches or are short on time, you can use canned peaches. We used one 15-ounce can, which was equivalent to about 2 cups. Peach Salsa Ingredients: 2 cups peeled and chopped peaches 3/4 cup chopped red bell pepper 1/4 cup seeded, chopped cucumber 1/4 cup sliced green onion 2 tablespoons honey 2 tablespoons lime juice 1 tablespoon finely chopped cilantro Combine all ingredients and cover. Refrigerate for several hours, stirring occasionally. Tips: To peel fresh peaches: drop peach into a pot of boiling water for 10-20 seconds or until the skin splits. Remove peaches and place immediately in an ice water bath to stop the cooking process. Use a paring knife to peel skin. This salsa is also great with other fruit! We love swapping the peaches for mangoes. Fruit salsas are also great with fish! Here’s one of our previous blog posts with a great fish taco recipe that features a different version of peach salsa. Thanks to University of Georgia Extension for this recipe! 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 Belhaven's newest grab-n-go market, Beans & Bananas!

By Mrs. Qula Madkin, MSU Extension Service Don’t put your health and fitness goals on the backburner this holiday season just because you’re traveling. There are plenty of ways to practice wellness and keep your family and yourself on track. Here are a few tips that work for me: Keep snack combos handy. Look for snacks with fiber, protein, and healthy fats. Why? This will keep your blood sugar stable and prevent cravings. Avoid sitting for extended periods if possible. Try to walk and stretch every two hours. This will benefit your health in more ways than one. Drink water instead of sugary drinks and be mindful of alcohol intake. Dehydration is thought to only happen in the summer, but dehydration can occur at any time of the year. Before you go: Clean produce. Rinse all fresh produce under running water before packing it in a cooler. Keep cold food cold. Keep hot food hot. Don’t forget hand sanitizer. Pack healthy, nonperishable snacks and snack combos. Here is a good starting point: Popped popcorn (homemade or light butter) Fruit/berries and hard-boiled eggs Fruit (apples/bananas) and nut butter (try the squeeze packs) Turkey and cheese Fruit squeezes Cheese and whole grain crackers Turkey sticks and apples Jerky Hummus (individual packs) Protein drinks Pre-cut veggies, like celery, carrots, and bell pepper Dried fruit and nuts or seeds Trail mix Snack bars. Find ones low in added sugar. Fruit cups or applesauce Greek yogurt Protein bars. Look for ones that contain real food, like almonds, egg whites, fruit, etc. Bottom line: Holiday travel may get you a little out of your routine, so focus on moving more, sitting less, enjoying yourself, and having a joyous holiday season. For more helpful tips like these and healthy recipe options, visit extension.msstate.edu and join our MSU Nutrition and Wellness FB group.

Several local Jackson spots are offering tasty treats this holiday season. Check out some of our favorite places on the Visit Jackson blog and shop local this holiday season!

By Ms. Natasha Haynes, MSU Extension Service Do you need an easy dish for the office get-together or an upcoming party? If you are a fan of eggs, you’re in luck! Eggs are a versatile and nutritious option for breakfast, lunch, and dinner and everything in between. Mini Wonton Quiches make tasty appetizers and come together in a flash. I made mine with ham and cheese, but the possibilities are endless when it comes to the filling. You can add just about anything you like, including leftover meats, cheeses, and sauteed, roasted, or steamed vegetables. It’s a great clean-out-the-fridge meal! Mini Wonton Quiches Ingredients: - 4 large eggs - 24 wonton wrappers (3-1/4 in x 3 in) - 1 tablespoon all-purpose flour - 3 tablespoons finely chopped ham (1 ounce) - 2 tablespoons finely chopped green onion - 2 tablespoonsfinely chopped red bell pepper Heat oven to 350 degrees F. Coat 24 mini muffin cups (1-3/4 x 3/4-inch) with cooking spray. Gently press one wonton wrapper into each cup, allowing ends to extend above edges of cup. Beat eggs and flour in medium bowl until blended. Add ham, green onion, and bell pepper. Mix. Spoon about a half-tablespoon of the egg mixture into each wonton-lined muffin cup. Bake in center of oven until filling is set, about 12 to 15 minutes. Remove from muffin tin. Serve warm. Tip: Add chopped spinach and shredded mozzarella for a creamy appetizer. Note: We used a full tablespoon of egg mixture in each wonton cup. Thanks to the American Egg Board for this recipe! 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!

Mini pies are an extra special way to make your guests feel that every attention to detail has been carefully thought out and thinking of different ways to present them drives that point home even more. Pies in shot glasses, expresso cups or in mini pastry cups, provide your friends and family with bite-sized pieces of heaven. Crust: Vanilla wafers (crushed) Butter, melted In a bowl, combine just enough melted butter for the cookie crumbs to stick together. Once done, press a teaspoon or two of the crumbs firmly into the bottom of a shot glass. Lemon Filling: 6 egg yolks 1 ½ cups water 1 cup sugar ½ cup of lemon juice ¼ cup cornstarch ¼ teaspoon salt 2 tablespoons of unsalted butter In a pan, mix sugar, water, cornstarch and salt over medium heat. Continue stirring until it begins to bubble and thicken. Once it thickens, turn off the heat. Take out about ¼ cup of this mixture and slowly add eggs, whisking/stirring continuously to prevent curdling. Slowly pour the egg mixture into the sugar mixture and turn on the heat. Add in the lemon juice and stir. Once it bubbles, turn off the heat again and add in the butter, mixing well. Let the filling cool. Meringue: 4 egg whites, room temperature Zest of one lemon 1/4 cup sugar ¼ teaspoon cream of tartar Once egg whites are at room temperature, whisk until fluffy, adding in cream of tartar to help them maintain their form. Add sugar in a tablespoon at a time, continuing to beat the eggs. Beat until peaks are formed. Assembly: Add the lemon filling on top of the cookie crust and top with a dollop of meringue. Bake in oven at 350 degrees until peaks are golden brown.

We’ve curated this list of fabulous and unexpectedly fun holiday gifts for every food lover on your list. Check it twice and enjoy! Belgian Chocolate Hot Cocoa Bombs, $24.95 These bombs create a flavor explosion when added to a cup of hot milk. Each 2½” sphere is hand-crafted by master chocolatiers with an outer shell of authentic Belgian dark, milk, or white chocolate and a delightful little surprise inside. Package of four. Visit Hammacher.com Christmas Brunch Hat Box, $99.99 Make Christmas morning merry with this delicious gift! Inside a festive and reusable hat box is a triple cheese and caramelized onion quiche, sliced Canadian bacon, cranberry orange loaf cake, English muffins, and raspberry preserves. Bon appétit! Available at HarryandDavid.com Vanilla-Bourbon Bacon “Lollipops,” $39.95 Thick slabs of smoked bacon come with a tantalizing vanilla-bourbon glaze for a sweet, smoky treat that is utterly addictive. Rich and meaty, these will satisfy any bacon lover. Sign up for Chesapeake Bay emails and get a $10 coupon. Visit CBCrabcakes.com

by Chef David Raines, Flora Butcher One of my favorite foods is lamb – it’s delicious, festive and makes great leftovers. At Flora Butcher, to have great sources for locally raised lamb. Mississippi farmers take a lot of pride in their products, and it shows in their quality, so make the effort to find Mississippi-grown lamb. I promise you it will be well worth it! Braised Lamb Shanks Ingredients: 4 lamb shanks, frenched 1/2 cup lamb tallow (fat) 1 carrot, peeled and split 1 yellow onion, chopped 1 stalk celery, chopped 2 bulbs fennel, sliced 1 large tomato, diced 8 cloves garlic, peeled and crushed 2 cups sweet Riesling wine lamb stock to cover 2 bay leaves 1 sprig rosemary zest of 1 lemon 1/2 teaspoon chili flake Salt and pepper Method: Season the shanks liberally with kosher salt and fresh ground pepper. In a heavy pot melt the lamb tallow over medium high heat and brown the shanks on all sides; set aside. Reduce the heat to medium and add the carrot, onion, celery, and fennel. Using a wooden spoon, stir often and scrape the bottom of the pan as the juices come out of the vegetables. Once softened, add the garlic and tomato, and continue to cook until all the liquid has cooked away. Still stirring often, add the wine and cook until the wine has evaporated. Return the lamb shanks to the pot and add the stock until the shanks are submerged. Add the bay leaves, rosemary, lemon zest and chili flake. Cover and gently simmer for about 2 ½ hours or until tender but not falling off the bone. Remove from the heat and allow to cool in the liquid. Once cool enough to handle, remove the shanks and cover with foil to keep warm. Strain the sauce, discarding the vegetables. In another pot, cook to reduce the sauce by half and adjust the seasoning with salt and pepper. To serve, place a shank on each plate and glaze with sauce, adding a little extra to that it pools on the plate. Pair with farro, risotto, lemony grits or a bed of pappardelle pasta.

The age-old question: hot or iced coffee? Whether it's a morning cup of Joe or an afternoon pick-me-up, here are great coffee shops in the capital city!

Have a lot of leftover turkey on hand after Thanksgiving? Try this tasty Turkey and Rice Soup!

By Ms. Natasha Haynes, MSU Extension Service Green bean casserole is a standard dish in my family. It’s a personal favorite, and I look forward to it every year. Sometimes, we can even convince the cook to make it for other occasions throughout the year. For this holiday season, however, I was looking for a way to mix up the menu a little bit and offer something a little lighter. This Green Bean, Cranberry and Nut Salad is perfect. Green Bean, Cranberry and Nut Salad Ingredients: - 1 cup canned or frozen green beans or 1 cup fresh green beans trimmed and cut into 4-inch pieces - 2 teaspoons canola or olive oil - 2 tablespoons dried cranberries or ½ cup fresh or frozen cranberries - 2 tablespoons chopped nuts (walnuts, pecans, or almonds) - 1/2 tablespoon honey Lemon pepper, dill, or seasoning of your choice Prepare green beans. Drain and rinse canned green beans. If using frozen or fresh, wash and cook until crisp-tender and drain. Heat oil in saucepan. Add cranberries and nuts. Cook, stirring often. Once cranberries are softened, stir in green beans and seasoning. Cook until beans are heated through. Put it all together, add honey, and stir well. Serve beans hot. Note: I didn’t measure the seasoning. I just sprinkled it lightly from the jar. If the completed dish needs more, add it when you add the honey. Thanks to West Virginia Extension for this recipe! 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!

If you prefer to relax during the holidays and let someone else do the kitchen work for you, check out these great places in Jackson that will do all the legwork while you sit back and enjoy!

By Ms. Natasha Haynes, MSU Extension Service Every now and then we all could use an upgrade. Well, here’s a great twist on a classic grilled cheese sandwich. The vegetables give the sandwich a little crunch, which kicks it up a notch! You can use any cheese you like, but mozzarella is lower in fat than some other cheeses and melts well. If you are looking for a new way to get in your servings of vegetables, this is a great way to do it. Crew review: We all agreed this sandwich is a tasty twist on traditional grilled cheese, but we all would prefer to sauté the vegetables before we put them on the sandwich. Supreme Grilled Cheese Sandwich Ingredients - 1/4 cup bell pepper (red, yellow, or green), sliced thinly - 1/4 cup onion, sliced thinly - 2 slices whole wheat bread - 1/2 tablespoon butter - Pinch of garlic powder - 1/2 cup spinach leaves, rinsed - 1 slice (about one ounce) mozzarella cheese - Nonstick cooking spray Slice onion and pepper very thin. Lay out 2 slices of bread. Spread each slice with the butter. Sprinkle lightly with garlic powder. Add the spinach leaves, peppers, onions in layers and top with mozzarella cheese. Add second slice of bread, buttered side down. Heat a skillet or pan to medium-low. Spray with cooking spray. Lay sandwich in a skillet or pan. Cover with plate, lid, or aluminum foil. Heat sandwich until cheese melts (about 2 to 3 minutes), flipping halfway through or until the bread is golden brown. Serve. Variations: You can use other cheeses, but mozzarella is lower in fat and melts well. Add other vegetables such as mushrooms or tomatoes. Make this an open-face sandwich using only 1 slice of bread. Thanks to University of Maine Cooperative Extension for this recipe! Want to get more vegetables in your diet? Check out our previous blog post on How to Get More Vegetables in Your Diet. 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!

Breadmaking is a certain kind of science, and Robert Raymond and his bakers at Sunflower Oven are taking their love for this science and putting it to the mat - or, the oven. Check out Belhaven's newest bread shop, Sunflower Oven.

By Ms. Mary Michaela Parker, MSU Extension Service Charcuterie boards are all the craze right now, and rightfully so! They’re fun to make and delicious to snack on. With the holidays coming up, they’re sure to be the talk of the party! The word charcuterie means cured meat, including sausages and salami type foods. Cured meats are dry cured, so they are safe to eat without refrigeration or freezing. Food safety shouldn’t be overlooked in all the excitement that comes with building a charcuterie board. When planning your board, consider these tips to make sure your board stays safe to eat: Think about how long your board will be set out at room temperature. Some foods are safe to eat at room temperature, while perishable foods need to be tossed after two hours. Crackers, dried fruits, breads, nuts, shelf-stable cured meats, and hard or semi-hard cheeses are safe to eat at room temperature and can be left out. If you’re including dips and condiments in your board, consider placing them in small bowls or plates and frequently replace them. Be sure to wash the container before filling it back up! Most vegetables and fruits are okay to be left at room temperature. Replace any melons, tomatoes, and leafy greens after two hours. If you’re using refrigerated meats or soft cheeses, consider putting out small amounts at a time and replacing them frequently throughout the event. Charcuterie boards are full of finger foods meant for snacking. Place toothpicks and tongs around the board to encourage people not to use their fingers. If you anticipate guests will grab food with their hands, encourage them to wash their hands before grabbing a treat. If you want to learn more about charcuterie boards and how to arrange them, check out this post from our friends at University of Arkansas Extension!

Tupelo is full of wonderful restaurants, and it would take all day to hit them all. Whether you're visiting for a short trip or you're a local looking for a different spot, here are some great spots to hit during a visit to Tupelo!

By Ms. Susan M. Collins-Smith, MSU Extension Service The cornucopia, or horn of plenty, is most often associated with Thanksgiving. It is generally depicted with the fruits of harvest overflowing its horn-shaped form and serves as a reminder to be thankful and grateful. We typically focus on those sentiments this time of year, but why not display this symbol all year? If you like do-it-yourself projects, making your own cornucopia is an easy project. The horn form can be made from several different materials and the interior arrangement can be made with easy-to-find seasonal items, from greenery to fruit. If this sounds like a project you’d like to try, Extension Publication 3792, “Cornucopia for Floral Designs” provides instructions and photos to help you make your own cornucopia from a variety of different materials. Various educational information and classes are offered through the Extension Floral Design program. Learn more about educational materials and classes for floral enthusiasts, professional florists, and flower farmers, growers, and producers on Extension’s website. To register for upcoming floral design courses, visit the Extension Registration Portal.

Check out these Jackson restaurants might not usually be on your list of places to go in this recent Visit Jackson blog!

By Brandi Perry Located halfway between Quitman and Waynesboro in Clarke County is a farm that may have the largest muscadine crop in the entire world, but their story does not end there. These grapes are just a small sampling of what makes up this large farm. The former owner had set up the vineyard and production facility for his new venture to create jams, syrups and other muscadine products. He even collaborated with Mississippi State University to find more types to be used for the juice market. But his dreams for the vineyard never came to fruition. Owner Charley Phillips bought 900 acres of land from the Meridian businessman without much thought of what it truly took to run a muscadine farm. Before he became the owner, the farm had fallen into disarray with major overgrowth throughout the property. After some hard work and dedication to the grapes, they were off and running, even though at that time they were not truly sure what that meant. What resulted was the largest muscadine vineyard in the country that ships its valuable juice all over the East Coast, particularly the Carolinas. Ever had good Carolina wine? There is a good chance that the juice to make that wine came from Mississippi. Even though they pick around three million pounds of the tasty fruits a year, not all of them are sold and shipped in bulk. Farmers markets throughout Mississippi have enjoyed their muscadines and not just because they are delicious. Native to the southeastern part of the United States, muscadine grapes have been utilized for more than 400 years. Native Americans would not only dry the muscadines for a food source but would also use the blue hue found in the juice of the grapes as a source of blue dye. Even though they continue to grow wild in areas throughout the south, especially along creek and riverbanks, many people are not aware that there are so many types of these delicious fruits. For instance, scuppernongs were named for the area in which they were discovered but just represent the bronze-colored muscadines. Dark fruited muscadines are usually referred to as “bullis” with variations such as Bullace, Bullet Grape or Bull Grape. While the bronze and black varieties are the most recognizable, 100 years of muscadine breeding has yielded a dozen or more new strands. So, when the Phillips say they grow nine or 10 different grape varieties on their farm, it is not a stretch to understand how that happens. Like most fresh fruits, there are a great deal of health benefits from consuming muscadines and their juice. First, they are fat-free and high in fiber. Additionally, they are high in antioxidants, especially ellagic acid which has demonstrated anticarcinogenic properties in the colon, lungs and liver in studies. In 2020, the family decided they would enter the produce world and started using 20 of their acres to produce fresh vegetables for sure. The farmers market on their property is open from mid-May until mid-September. At any given time, you can find purple hull peas, crowder peas, tomatoes, watermelons, blueberries, okra, corn, squash, zucchini, cucumbers, butter beans and snap beans, in addition to jellies, jams, pickles and even muscadine ice cream. However, even during the off-season when the actual farmers market is not open, you can still buy the juice, syrup and jams and jellies from them. A new addition to their farm just in the last month is the You Pick Flower Garden. There are very few places that visitors can visit and pay to pick whatever variety of flowers they want. That is exactly why the Phillips introduced this new trend that is sure to catch on for all ages and all special events. Breckenridge Farm is no stranger to events. They hosted A Day on the Farm in July and offered food, music, produce and shopping with more than 20 vendors. The turnout was spectacular and that has them very excited about what possibilities may be just on the horizon for them. Their Touch the Truck event brought in a police car, ambulance, tractors, harvester, motorcycle, firetruck and a helicopter in addition to live music from Brooks Wood. For just $5, kids had the opportunity to get up close and personal with the vehicles they see nearly daily and ask questions of those who drive and work on them. While the kids were occupied, the parents found time to relax and enjoy some good food and music. There is no doubt these two events will pave the way for many more at Breckenridge Farms! If you are going to visit, follow the signs to the farmers market. They are open Monda through Saturday, 9 am to 5 pm from mid-May to mid-September. There is nothing quite like picking up fresh fruits and vegetables that are still hanging on the vine just a few hours before. The taste is unmatched, and you will be not only helping a locally owned business but also ensuring local farmers can continue to provide for their families. Every year, the number of farm families in Mississippi diminishes, and we must do everything in our power to support them. Breckenridge Farms is located at 181 Americana Drive in Shubuta, Mississippi. Check out their Facebook, where they post when they have events scheduled and when there is a new crop available at the farmers market. If you have any questions before making the trip to Clarke County, give them a call at 601-776-7477 or email them at breckenridgefarms@ yahoo.com. If you have more questions or want to learn more about their farm and what they do there, go to their website at breckenridgefarms.net and it should answer most of your questions! Do not make any other plans for the day when you head out to Breckenridge Farms because you are going to want to spend the day!