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Rice Approaches Harvest with Increases Over 2017 Genuine MS MISSISSIPPI DEPARTMENT OF AGRICULTURE & COMMERCE • ANDY GIPSON, COMMISSIONER VOLUME 90 NUMBER 17 SEPTEMBER 1, 2018 JACKSON, MS Rice Approaches Harvest With Increases Over 2017 By Linda M. Breazeale and Extension Center in Stoneville MSU Extension Service to serve the region’s growers. “Preliminary yields on the early Mississippi growers will produce rice crop are looking good,” Golden about 20 percent more rice this year, said. “Grass control has been the big- mostly thanks to additional acres gest issue this year. Herbicides were planted over 2017’s total. not as effective in the 2018 growing Larry Falconer, agricultural econ- conditions as we would have liked.” omist with the Mississippi State Uni- Golden said growers have accept- versity Extension Service, said early ed many of the agronomic recom- forecasts predict national yields near mendations from MSU researchers. last year’s 7,400 pounds per acre. A recent field day was well attended “National acreage is up about 20 as growers heard from graduate stu- percent. In Mississippi, the increase dents, who will be the next genera- is slightly more at 23 percent,” Fal- tion of scientists serving the state’s coner said. “It helped that, at plant- agricultural industry. ing time, prices were slightly better Growers promote their crop with than the previous year.” activities such as the Rice Tasting The midpoint of the current U.S. This large field of rice is progressing toward maturity in Humphreys County, Mississippi. Farmers planted 150,000 Luncheon, held annually at Delta acres of rice in the state this year. (Photo by MSU Extension Service/Kevin Hudson) State University. Delta Rice Promo- tions will host the event from 11 Department of Agriculture market- up about 6 percent, but we depend of the USDA projected range, $10.50 a.m. until 1 p.m. on September 14 ing year average price projection for on exports to carry the ball for rice, per hundredweight, is more likely.” at Walter Sillers Coliseum in Cleve- the 2018 crop is $11 per hundred- and exports are projected to be up All 150,000 acres of the state’s rice land. Tickets are $5 and can be pur- weight, just below last year’s average about 8 percent from last year,” he grows in the Mississippi Delta. Fal- chased from Bolivar County’s Exten- of $11.40, but Falconer considers said. “That still leaves us with a pro- coner and MSU Extension rice and sion office by calling 662-843-8371. that optimistic. jected stocks-to-use ratio for 2018- soil fertility agronomist Bobby Gold- Tickets will also be on sale at the “Domestic use is expected to be 2019 that would imply the lower end en are based at the Delta Research door. Genuine MS Spotlights Remarkable Rice By Donna West, Division Director ture and Commerce (MDAC), serves Market Development, MDAC as an economic development tool to promote products grown, raised, Growing rice in Mississippi is crafted and made right here in Mis- quite a remarkable endeavor. For sissippi. Two Genuine MS members instance, did you know that Missis- are rice farmers, Two Brooks Farm in sippi is ranked number five in the Tallahatchie County and Delta Blues United States in rice production? Rice in Sunflower County. Both are This is an impressive fact. And, it family-owned, family farmed, and is noteworthy that out of 82 coun- ties in the state, only 12 are consid- both create and offer products from ered to be rice counties: Bolivar, the rice they grow. Mississippi’s rice Coahoma, DeSoto, Humphreys, crop is harvested in August and Sep- Leflore, Panola, Quitman, Sharkey, tember, which means the Delta is a Sunflower, Tallahatchie, Tunica, and very remarkable place right about Washington. now. Genuine MS, the new state-wide For more information about these branding program, created by the and other exceptional products across Mississippi Department of Agricul- the state, visit GenuineMS.com. Page 2 MISSISSIPPI MARKET BULLETIN September 1, 2018 From Our Kitchen To Yours Think Rice! ***************************************** Cinnamon Rice Pudding Breakfast Sausage Rice Burritos 3 cups cooked medium grain rice 1 tablespoon canola oil, divided Andy Gipson 3 cups milk 8 ounces turkey breakfast sausage 1/2 cup sugar 2 cups cooked U.S. brown or white rice Commissioner 1/4 cup butter 3/4 cup picante sauce, divided 2 cinnamon sticks 1/4 cup water Mississippi Department of 1 teaspoon vanilla extract 1 1/2 teaspoons chili powder Agriculture & Commerce Ground cinnamon (optional) 4 eggs, beaten 121 North Jefferson Street Whipped cream (optional) 4 large burrito soft or whole wheat tortillas 1/2 cup shredded sharp Cheddar cheese Jackson, MS 39201 Combine rice, milk, sugar, butter and cinnamon sticks in 2-quart Phone: 601-359-1100 saucepan. Cook over medium heat until thick and creamy Heat one teaspoon of the oil in a large nonstick skillet over me- www.mdac.ms.gov (20 to 25 minutes), stirring frequently. Remove from heat; re- dium-high heat. Add sausage and cook until browned, breaking move cinnamon sticks and stir in vanilla. Sprinkle with cinna- up larger pieces. Add the rice, 1/2 cup picante sauce, water and Ag Museum mon and top with whipped cream, if desired. chili powder. Cook two to three minutes until heated through. 601-432-4500 Remove from heat and cover to keep warm. Heat remaining oil in a separate skillet over medium heat. Add eggs, sprinkle light- Agricultural Theft Bureau Sausage & Apricot Balsamic Rice ly with salt and pepper; cook one to two minutes until cooked, 1-800-678-2660 stirring gently. Warm tortillas according to package directions. Aquaculture 1 (12-ounce) package sage-flavored pork sausage Top tortillas with equal amounts of the rice mixture, eggs, re- 601-359-1102 1/3 cup maple syrup maining picante sauce and cheese. Roll up and serve warm. 6 tablespoons balsamic vinegar Board of Animal Health 3 cups cooked long grain rice Rice Pancakes 601-359-1170 3/4 cup dried apricots, chopped 1 cup roasted salted cashew nuts, coarsely chopped 1 3/4 cups long grain white rice Bureau of Plant Industry 1/4 teaspoon salt 1/2 cup flour 662-325-3390 1/4 teaspoon ground black pepper 2 teaspoons baking powder Consumer Protection 4 tablespoons powdered sugar Crumble sausage into a large non-stick skillet. Stirring peri- 601-359-1148 2 large eggs odically, cook over medium heat until browned, about 10 to 15 1 teaspoon cinnamon minutes. Drain grease from pan. Add maple syrup and vinegar; Fairgrounds/Coliseum 3/4 cup whole milk stir and cook two to three minutes to blend. Add rice, apricots, 601-961-4000 1 pinch salt cashews, salt and pepper; stir over medium heat until blended. 1/4 cup toasted coconut flakes Genuine MS Serve warm. 601-359-1159 1/4 cup blueberries 1/4 cup raspberries International Trade Italian Pepperoni Rice Bake 601-359-1196 Prepare rice according to package directions and set aside. Heat 1 cup instant brown rice nonstick pan or an electric griddle to medium heat. Place the Keep Mississippi Beautiful 1 1/2 teaspoons dried basil flour, baking powder, cinnamon and powdered sugar in a bowl 601-359-1100 1 (10-ounce) package frozen chopped spinach, thawed, reserv- and stir to combine. In another small bowl beat together milk ing liquid and eggs. Add the egg mixture to the flour, stir well and then Livestock Market News add the rice, stirring well to fully incorporate. Add one teaspoon 601-359-1159 1/2 teaspoon salt 1 (8-ounce) package shredded part-skim mozzarella cheese, of cooking oil to pan and cook pancakes using ¼ cup of bat- Market Development divided ter for each pancake. Serve warm with blueberries, raspberries, 601-359-1159 1/2 cup grated Parmesan cheese, divided toasted coconut and maple syrup. 1 (14-ounce) jar or 2 cups of spaghetti sauce or pizza sauce Source: USA Rice and ThinkRice.com. Meat Inspection 30 (2 ounces) thin pepperoni slices 601-359-1191 Mississippi Market Bulletin Preheat oven to 350 degrees F. Cook rice and basil in a medium 601-359-1155 skillet according to rice package directions. Remove from heat. Stir in the spinach, reserved liquid and salt until well blended. Mississippi Farmers Market Add half of the mozzarella and all, but two tablespoons of the 601-354-6573 Parmesan cheese and stir gently until well blended. If skillet is not oven proof, transfer mixture to a 2-quart baking dish. Spoon Regulatory Services the pizza or spaghetti sauce evenly over all, top with the pep- 601-359-1111 peroni (overlapping slightly) and sprinkle with remaining moz- zarella cheese; bake 25 – 30 minutes or until it begins to lightly Petroleum Division 601-359-1101 brown on edges. Sprinkle with the remaining Parmesan cheese. Weights & Measures 601-359-1149 September 1, 2018 MISSISSIPPI MARKET BULLETIN Page 3 Page 4 MISSISSIPPI MARKET BULLETIN September 1, 2018 200 acres, great hunting, wildlife food 40 acres secluded land, known as large LAWRENCE COUNTY Advertisers Index FARM PROPERTY plots, rolling topography, beautiful 40, 2 live springs, 28-29 year free stand camp sites, roads for interior access, pine/hardwoods, perfect home & lake, Category Page No. All farm property listings within creek runs through property, paved lots of deer/turkey, $4,000/acre. Luce- 50 +/- acres, fenced/cross-fenced, pond, creek, barn, workshop, 3 bdrm., this category (for sale or rent/lease) road frontage, $1,700 per acre. Merid- dale, 601-508-1207. Ag Trailers & Carts .......... 12 must consists of 10 acres or more. ian, 601-604-0495. 2 bath modern brick, guest house, Antiques & Furniture ........ 10 Out-of-state residents owning GRENADA COUNTY affixed travel trailer, $300,000.
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