Farmers Market Fresh Goodness

Bill Seratt

June 7

Farm Fresh Goodness Every Wednesday and Saturday at the Farmers Market

Let’s face it, there is nothing better than a Southern country lunch with the bountiful beauties from our local farms.  The Vicksburg Farmers Market is in full swing on Wednesday afternoons and Saturday mornings through July 29th.  The market is located at Washington and Jackson Streets in historic downtown Vicksburg and is open Saturdays from 8:00 a.m. – 11:00 a.m. and Wednesdays from 4:00 p.m. until 6:00 p.m.

The market offers a cornucopia of garden delicacies from vine-ripened tomatoes, melons of all kinds and every vegetable imaginable – squash, broccoli, potatoes, lettuce, cucumbers, tomatoes, zucchini, bell peppers, green beans, spring onions, radishes, beets, carrots, green onions and whatever else is ready for market.  Fresh picked berries of all kinds and fresh herbs to season any of your favorite summer specialties are also featured.  A basket of homemade jams, jellies and relishes make a perfect summer gift basket.  Don’t forget to pick up some homemade pasta!   

Farmers-Market-Melons

Farmers-Market-Jams

Farmers-Market-Spices(2)

Farmers-Market-Pastas(2)

Farmers-Market-Breads(2)



Here is a local favorite recipe from Ambrosia, an award-winning cookbook produced and published by the Junior Auxiliary of Vicksburg.  Ambrosia is the national winner of the Tabasco Community Cookbook Award from the McIlhenny Company in Avery Island, Louisiana.  Sunday Squash is simple to make and simply delicious.  Copies of Ambrosia are available for purchase at the Vicksburg Convention and Visitors Bureau Information Center located at Clay Street and Old Highway 27.

AmbrosiaSunday Squash

3              pounds yellow squash

                salt and pepper to taste

1              small onion, chopped

1              small green pepper, chopped

1              cup grated Parmesan cheese

1              cup mayonnaise

2              eggs, beaten

Slice squash into 1/2-inch rounds and cook in water seasoned with salt and pepper until tender, about 15 minutes.  Drain.  Combine remaining ingredients and add to squash.  Pour into greased 8 1/2 x 11 x 2 inch casserole.  Bake at 350 degrees for 40 minutes.  Yield:  8 to 10 servings.