This week at the Farmers Market

Watermelons, cantaloupe, okra, homegrown tomatoes, blackberries, Stratford and Harrah peaches, southern peas, slicer and pickling cucumbers, bell peppers, blue-yellow-white and zucchini squash, egg plant, jalapeno and banana peppers, onions, new potatoes, kale, mustard spinach, local pecans, vegetable plants, patio pots, flowers, candles, lotion, bath salts and scrubs, lye soap, jams, jelly, salsa pickles, pickled beets, homemade candy, fudge and baked goods, fried pies, quilts and crafts.  (Items subject to change due to weather conditions).

Note: Some items available on Saturday only
Recipe: Cucumber Sandwiches
1 (8 ounce) package cream cheese, softened
1/3 cup mayonnaise
20 very thinly sliced white sandwich bread slices
20 very thinly sliced wheat bread slices
1 large cucumber, finely shredded and patted dry
2 teaspoons grated onion
¼ teaspoon garlic salt
½ to 1 teaspoon chopped fresh dill
1. Process cream cheese and mayonnaise in container of an electric blender or food processor until smooth, stopping once to scrape down sides.
2. Cut crusts from bread.  Combine cheese mixture, cucumber, onion, garlic salt, and, if desired, dill. 
Thinly spread cucumber mixture onto white bread slices, and top with wheat bread.
3. Cut sandwiches in half diagonally. 
Store in an airtight container up to 1 hour before serving.