It saddens us to inform you due to the relocation of the highway and lack of cooperation from the highway department allowing us to put up signage we will not have the Pumpkin Patch in Grady.  

 We will have pumpkins, mums, fall flowers and fall decorations at our Scott,  store! However, we will NOT have a Pumpkin Patch there. Stop in and give us a visit at

 15235 Hwy 165, Scott,AR 72142                             

We specialize in deli meats and sandwiches, BBQ and the trimings. Stop in an try some delicious ribs or brisket.  Once you get a taste of our BBQ, you'll definitely come back for more! 

When in season we have good ole Cajun crawfish, live or cooked. To the cooked we add potatoes, corn and sausage. Be sure and call for availability because it goes fast! 

We also carry a wide variety of products. To name a few; gourmet sauces, splatter ware, framed art work, fresh produce grown at Hardin Farms, and plants and flowers.  We get new items in all the time so stop in you never know what you might find.

We will have pumpkins, mums, fall flowers and fall decorations in season! 

 We do NOT have a pumpkin patch, petting zoo, corn maze, etc...  Sorry for any confusion.

For those of you that want a home-cooked meal but not the hassle of cooking it, try some of MEE MEE Deb's Heat and Eat meals!  A few favorites are chicken spaghetti, beef tips and rice, fried corn, beef roast, chicken enchiladas, home-made cheese dip and lots more.  I guess you'll have to come in to see the rest!!!

The phone number is 501-961-1100.

At the Grady location, let MeeMee Deb whip you up a delicious home cooked meal, soup and salad, or anything your heart desires. We have a WIDE variety of items on our catering menu.  If you don't see it just ask and I bet we can do it. We do small private party catering here at the Grady location.  Church group, shower, prom party, business party or anything else we would love to get you scheduled.  Be sure and call soon, our calendar is filling up fast.  We also cater to businesses, weddings, reunions, corporate parties, and doctor's office just to name a few.  Some of the locatins we cater to are Dumas, Monticello, Warren, Pine Bluff, Lonoke, Little Rock and Stuttgart.  If you're location is not listed give us a call at 870-479-3978.

At the Scott location, let us whip you up some mouth-watering BBQ with all the trimings!  Ribs, brisket and tenderloin are a few of our specialties.  Add that to baked beans, slaw, potato salad or twice baked potato salad and you have a meal fit for a king or queen! We are not limited to BBQ so if you ask, I bet we can make it for you.  We are currently expanding our delivery locations so give us a call at 501-961-1100.

BOTH locations cater holiday meals.  Easter menu will be available soon.  Call and order yours today quantities are limited.  We ask that you place your order at the location you will be picking it up at.

For pick up at the Scott location call 501-961-1100 or for pick up at the Grady location please call 870-479-3978.

The best way to eat local in the winter is to preserve summer's bounty.  An easy and delicious way to do this is to make a summer bounty sauce for use with pasta dishes or as a base for winter soups such as minnestrone, African Peanut Soup, or tortilla soup.

The list below is just gives you an idea of what can end up in a Summer Bounty Sauce - except for the tomatoes there are no "required" ingredients.  I usually make a big pot of this and ladle it into quart jars for freezing.  Leave about an inch of space at the top of the jar!

Cut up any amount of any of the following.  Put the tomatoes in first and let them start to simmer while you process the other vegetables

Heirloom tomatoes -  any kind, though Orange Banana tomatoes make one of the best sauces to be found on this planet.

Onions - may be sauteed if you prefer

Garlic - may be sauteed if you prefer

Peppers - sweet and/or hot - you may want to remove the seeds but this isn't necessary

Eggplant

Zucchini and/or summer squash 

Green beans

Tomatillos

Carrots

Once all the vegetables are tender and some of the liquid has boiled down then simply ladle the sauce into quart jars.  After cooling the jars in the fridge pop them into the freezer.  Store the sauce chunky and you can puree it later if you decide you want a smooth sauce for pasta.  The chunky sauce works best for soups.

3 cups Lettuce Mix, including Kale, Mustard and other lettuces, washed

6 strawberries, washed and sliced

1/2 avocado, mashed

1/4 cup mixed herbs, including dill, mint, tarragon and parsley, chopped

Strawberry Vinaigrette

2 tbsp strawberry jam

1 Tbsp Creole Mustard

1 Tbsp local honey

1 Tbsp Sriracha

4 Tbsp Olive oil

Salt and Pepper, to taste

Directions:

1. Mix strawberries, avocado, herbs and 2 tbsp of vinaigrette together. Toss with salad mix.

2. Add more dressing if needed.

Slice pickling cucumbers lengthwise into about 8 sections. Pack into jars. Mix remaining ingredients and pour over pickles. Allow to set overnight.

8 crimini mushrooms

1 tablespoon butter

1 tablespoon chopped onion

3/4 cup shredded Cheddar cheese

1. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, dice

and set aside.

2. Preheat oven to 400 degrees F (200 degrees C).

3. Remove mushroom stems. Set aside caps. Chop the stems.

4. In a large saucepan over medium heat, melt the butter. Slowly cook and stir the chopped stems

and onion until the onion is soft. Remove from heat.

5. In a medium bowl, stir together the mushroom stem mixture, bacon and 1/2 cup Cheddar. Mix well

and scoop the mixture into the mushroom caps.

6. Bake in the preheated oven 15 minutes, or until the cheese has melted.

7. Remove the mushrooms from the oven, and sprinkle with the remaining cheese.

1 8oz package cream cheese (room temperature)

4 slices bacon, cooked, cooled, and crumbled

1/2 cup of assorted fresh herbs that you like (basil, parsley, and chives work well), diced

Directions:

Heat oven to 350 degrees.  Unroll crescent rolls so entire can makes one large rectangle.  With finger, press perforations together so it makes one big sheet of dough.  In a bowl, mix cream cheese, bacon and herbs till well blended.  Spread mixture onto crescent roll rectangle.  Starting at one of the long ends of the rectangle, roll up the rectangle, and press the edge to seal.   With a serrated knife, cut the roll into 1/4 inch slices and place on ungreased cookie sheet.  Cook 8-15 minutes until edges are deep brown.  Serve warm.