We are spicing up your Summer at CCFM! | July 7, 2014 |
Fresh & LocalIf you have visited any of our markets, you have probably seen some of New Orleans finest celebrities, our wonderful chefs. This Summer we are catching up with some of these chefs to ask them why they shop at the market and what they do with the great food they buy from our farmers, fishers and food producers. Last week we chatted with Mike Doyle of Maurepas Foods as he shopped at the Tuesday market. Read what he had to say about using the bounty that summers at market provide, and stay tuned as we catch up with another innovative chef next week. Thanks as always to the fantastic chefs and restaurateurs who support the market! |
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Pick of the Week: Peppers!It’s summer time, and while the weather may not be sweet, many of the peppers out at market sure are! Whether you’re picking up bell peppers, poblanos, or one of the staff favorites, shishito peppers, there are many varieties of sweet pepper to choose from at market, and even more ways to use them. Try using some of the larger peppers and stuff them with some jumbo lump crab meat or creole cream cheese for a tasty appetizer, or grab a hand full of shishitos and dice them into your morning omelet! Not only are they tasty, but they’re an excellent source of Vitamin C as well. So to all you who stay away from peppers to avoid spicy foods, remember that sweet peppers are in abundance! Come out to any of our three markets and pick some up for yourself. |
Tuesday’s Green Plate SpecialCarrollton Market knocked it out of the park on their first day as our Green Plate Special. The BLT with creole tomatoes, baby arugula and roasted garlic aoli was outstanding, as was the delicious crabmeat sandwich. Be sure to come check them out this Tuesday to see what new lunch items they’ll be serving up! |
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Recipe of the WeekPeaches and corn are both in abundance at market and on our plates this summer! Cool off with this perfectly sweet and spicy Peach and Corn Salsa on top of any number of great grill-able foods, like chicken, fish, or pork chops. We particularly love it on top of grilled chicken from Bartlett Farm (Thursday market) or Justin Pitts (Saturday market). |
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