Deep South Dining

Phrases like "farm to fork" and "farm to table" are really trendy but only reinforce something that was once the norm during meal time. Eating what was fresh and in- season. Today on Deep South Dining we take a look at what is in-season with Robby Sullivan of the Mississippi Farmers Market (Jackson, MS) and talk with cookbook author Sheri Castle, who Carol calls the queen of vegetables. Also we hear from Robert St. John about the non-romantic side of growing your own produce.Discussed This Episode:Mississippi Farmers MarketEat Your Peas by Sheri Castle Summer squash casseroleJudy reed, Greenville, MSIngredients:2 pounds yellow summer squash7 tablespoons butter1 large onion, chopped1 large clove garlic, chopped½ red bell pepper, chopped½ green bell pepper, chopped1 jalapeño pepper, seeded and chopped (optional) 4 slices plain white bread, toasted24 Ritz crackers, crumbed in food processor½ pound sharp cheddar cheese, grated 4 large eggs, beaten½&