Banks Rice

08/31/2026

New Orleans Beef & Grits
For the beef:
• 1 lb. beef sirloin or flank steak cut into bite-sized strips
• 1 tbsp. olive oil or butter
• 1 small onion thinly sliced
• 1 bell pepper, sliced
• 2 cloves garlic, minced
• 1 tbsp. favorite Cajun seasoning
• 1 tsp. smoked paprika
• ½ tsp. cayenne pepper (optional)
• ¼ cup beef broth
• 1 tbsp. Worcestershire sauce
• 1 tsp. hot sauce (optional)
For the grits:
• 1 cup rice grits
• 4 cups water or chicken broth
• ½ tsp. salt
• 1 tbsp. butter
• 1 cup shredded sharp cheddar cheese
• ¼ cup heavy cream or milk (optional)

The grits:
• In a medium saucepan, bring 4 cups of water or chicken broth to a boil. Stir in salt, then gradually whisk in grits. Reduce heat to low and cook for 20-25 minutes, stirring occasionally until grits are thick and creamy.
• Stir in butter and shredded cheese; then add heavy cream or milk to adjust the consistency. Keep warm.

The beef:
• Heat olive oil or butter in a large skillet over medium-high heat.
• Add the beef strips and season with salt, pepper, Cajun seasoning, smoked paprika and cayenne pepper (if using).
• Sauté for 4-5 minutes until browned and cooked through. Remove the beef and sed aside.
• In the same skillet, add the sliced onion, bell pepper, and garlic. Sauté for 3-4 minutes until the vegetables soften.
• Return the beef to the skillet and add beef broth, Worcestershire sauce, and hot sauce (if using). Stir well, scraping up any browned bits from the pan. Let simmer for 2-3 minutes until the sauce thickens slightly.

To serve, spoon a generous portion of creamy grits onto a plate. Top with the Cajun beef and vegetables. Garnish with fresh parsley or green onions.

The Great Ruleville Roast
Elise Dreaden Jenkins

08/30/2026

**EDITED -- 4 CUPS OF WATER

Southern Grits Casserole
Ingredients:
• 4 cups of water
• 1 cup uncooked rice grits
• 1½ cups shredded cheddar cheese, divided
• ¼ cup butter, cut into pieces, divided
• ½ pound ground pork sausage
• 6 large eggs
• ¼ cup milk
• Salt & pepper to taste
Preparation:
• Preheat oven to 350°.
• Lightly grease a large baking dish.
• Bring water to boil in a large saucepan; stir in grits to prevent clumping.
• Reduce heat to low, cover, and simmer until liquid has been absorbed – about 5-7 minutes.
• Mix in 2 cups cheddar cheese and ½ of the butter until melted.
• Cook sausage in a skillet over medium-high heat until browned and crumbly – about 5-7 minutes. Drain and add to grits mixture.
• Whisk eggs and milk together in a bowl. Pour into skillet used to cook the sausage.
• Lightly scramble eggs over medium-low heat, then mix into grits mixture.
• Pour grits mixture into the prepared baking dish. Dot with remaining butter, sprinkle with remaining 1 cup of cheddar cheese, and season with salt and pepper.
• Bake until lightly browned, about 30 minutes.

The Great Ruleville Roast
Elise Dreaden Jenkins

08/30/2026

Is Food Security A National Security Issue?

Most people think of national security in terms of borders, military strength, and defense systems.

But every nation also depends on a stable food supply.

Natural disasters, disease outbreaks, supply chain disruptions, geopolitical conflicts, and declining domestic production can all affect food availability and affordability.

Some experts argue that protecting farmers and agricultural production is just as important as protecting other critical infrastructure.

Because a country that cannot reliably feed itself becomes vulnerable in ways most people never consider.

08/29/2026

It's Children's Day! Bring the whole family for a fun morning at the Hernando Farmers Market.

Thanks to Desoto Children's Clinic for being our Children's Day sponsor!

Starting at 10 a.m., the first 100 children receive:
🎁 A FREE book
🍎 $5 Power of Produce (POP) Bucks to spend on fresh fruits and veggies
✨ Chance to participate in hands-on activities

08/29/2026

08/29/2026

We’re ready for you!
It’s a gorgeous morning so grab the last cup of coffee and head on up to the Hernando Farmers Market and grab some delicious long grain rice and the creamiest rice grits ever!

08/29/2026

08/28/2026

"Non-GMO" has become one of the most successful marketing labels in the grocery store.

Not because it makes food safer... but because it makes people feel like it does.

Let's talk about what a GMO actually is - because a lot of people have been taught to fear a science term they don't even understand.

GMO stands for genetically modified organism. In farming, that means a plant has been modified to handle things like insects, disease & Weather conditions, better.

That's it.

Farmers aren't growing mutant food in some under ground lab.
We're growing crops that can survive bugs, weeds, dry weather, rising costs, and completely unpredictable seasons.

But somewhere along the way, "GMO" got twisted into something scary - and "Non-GMO" got turned into a gold star.

Here's a handful of GMO crops commonly grown in the United States:
• Cotton
• Soybeans
• Corn

So when you see things like "Non-GMO" water... or salt... or products that never had a GMO version to begin with...

That's not transparency.

That's marketing. PERIOD.

Meanwhile, most livestock are fed GMO corn and soybeans - because they're efficient, reliable, and help farmers produce more with less land, less fuel, and fewer losses to things that are preventable.
You don't have to like GMOs.

But you should at least understand what you're being told to be afraid of.

08/27/2026

Smoked Pork, Green & Grits Casserole

Ingredients:
Greens:
2 tablespoons vegetable oil
1 cup chopped yellow onion
3 cloves garlic, minced
8 cups chopped fresh collard or mustard greens
1 cup chicken broth
1/2 teaspoon kosher salt
1/4 teaspoon crushed red pepper
3 cups pulled pork
2 tablespoons distilled white vinegar

Grits:
2 cups whole milk
2 cups chicken broth
2 1/2 teaspoons kosher salt
1/4 teaspoon ground black pepper
1 cup rice grits
2 large eggs, lightly beaten
1 1/2cups shredded Monterey Jack cheese, divided
1 cup shredded pork
1/3 cup shredded sharp Cheddar cheese
3 tablespoons crushed French-fried onions

Garnish: ground black pepper

Instructions:
• Preheat oven to 375°. Spray an 11x8-inch baking dish with cooking spray,
• For greens:
~In a small Dutch oven, heat oil over medium-high heat. Add onion; cook until lightly browned, 2-3 minutes.
~Add garlic; cook for 1 minute. Add greens, broth, salt, and red pepper.
~Cover, reduce heat, and simmer until tender, about 12 minutes.
~Uncover; cook over medium-high heat until most of liquid is evaporated.
~Stir in pork and vinegar. Spoon into prepared pan/dish.
• For grits:
~In a Dutch oven, bring milk, broth, salt, and pepper to a boil over medium-high heat.
~Reduce heat to medium-low.
~Whisk in grits. Cook, partially covered and stirring occasionally, until thickened and tender, about 6 minutes.
~In a small bowl, place eggs. Whisk ½ cup hot grits into eggs. Whisk egg mixture into remaining hot grits. Add 1 cup Monterey Jack cheese, stirring until cheese is melted.
~Spread grits over green mixture. Loosely cover with foil.

• Bake until set, about 25 minutes. Uncover; sprinkle with shredded pork, Cheddar cheese, and remaining ½ cup Monterey Jack.
• Bake until cheese is melted, about 3 minutes more.
• Sprinkle with crushed onions.
• Garnish with pepper, if desired.

Makes 6 servings.

The Great Ruleville Roast
Elise Dreaden Jenkins