Farmers’ Market, 100° Temps And Peach Crisp

The Farmers' Market and fresh peaches from Brandon, MS
The Farmers’ Market and fresh peaches from Brandon, MS
Local honey Sorghum syrup Mayhew jelly
Local honey
Sorghum syrup
Mayhaw jelly

Saturday mornings excursion was a hot trip to a farmers’ market in Lincoln County. It’s peach season in our part of the world, so a bag of the fuzzy fruit made it into my buggy ( that’s a shopping cart for those of you living above the Mason Dixon Line and west of Texas). Local honey, sorghum syrup, and may haw jelly joined the peaches. A head of lettuce and red, ripe tomatoes would become lunch in a traditional BLT.  Fresh pink eye, purple hull peas and big eggplant were bought for supper sides this week.

The temperatures in Mississippi have reach the century mark in recent weeks. Can you say oppressive? On the drive home, the car started running hot! Windows down, booked it back home.

Sunday’s breakfast was Peach Crisp and Jim Dandy grits.

Peel and cut up 8 ripe peaches. Evenly spread them out in a baking dish. Sprinkle with a tablespoon of sugar.
Peel and cut up 8 ripe peaches. Evenly spread them out in a baking dish. Sprinkle with a tablespoon of sugar.
Mix together 1 cup of Bisquick baking mix, 1 cup of old fashioned oats, 1 teaspoon cinnamon, 1/2 stick melted butter. Sprinkle over the sweetened peaches. Drizzle another melted stick of butter over the oatmeal mixture. Place in a 375° preheated oven and bake for 30 minutes.
Mix together 1 cup of Bisquick baking mix, 1 cup of old fashioned oats, 1/2 cup sugar,  1 teaspoon cinnamon, 1/2 stick melted butter. Sprinkle over the sweetened peaches. Drizzle another melted stick of butter over the oatmeal mixture. Place in a 375° preheated oven and bake for 30 minutes.
Peach Crisp and Jim Dandy grits for Sunday breakfast
Peach Crisp and Jim Dandy grits for Sunday breakfast

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