All that Glitters is Purple, Green, & Gold | February 17, 2020

Fresh & Local:

Make my Heart Beet

We’re all gearing up for Mardi Gras whether we are avid parade-goers or the type that likes to use the time to get out of town. In keeping with traditions and out of respect for all the traffic jams that might happen, we’ll be closing our evening markets an hour early this week and Saturday and Tuesday will be closed entirely. Here’s the market schedule for this week:

Wednesday, Ochsner 2/19 3-6pm
Wednesday, Bywater 2/19: 3-6pm
Thursday, Mid-City 2/20: 3-6pm
Saturday, CBD 2/22: CLOSED
Tuesday, Uptown 2/25: CLOSED

We’ll be back to our regularly scheduled programming on Ash Wednesday and ready to help you recover from whatever the Mardi Gras holiday brought your way at our Bywater and Ochsner markets. Have a happy and safe Mardi Gras!

Picks of the Week:

Strawberries

While we’ve seen some early berries at market since December, overcast skies and soggy soils have skewed planting times, prevented access to fields and reduced pickable fruit to mush. Finally, plump ripe strawberries are coming in strong to markets from the likes of Johndale Farm, Fletcher Farm, Mendez Farm, Joe Fekete Family Farm and soon from Faust Farms. Remember folks, pace yourselves. JK - strawberries all day, every day!

Meet Me at the Market

It’s the most wonderful time of the year - Mardi Gras! But it’s also a great time of year for a visit to the farmers market. Our Tuesday market is where we host our Meet Me at the Market field trip programming for local school children, and now through spring is when we have some of the best variety of seasonal fruits and vegetables for them to try. During a Meet Me at the Market field trip students get to meet our regional food producers, taste local produce, and learn about the importance of eating healthy and supporting our local economy. All Title I schools in Orleans Parish qualify for a discounted field trip rate. If you’re interested in a Meet Me at the Market field trip, contact our market manager Cristina Berthelot.

A Love Letter to Hydroponic Tomatoes

There is no greater pleasure than biting into a juicy, ripe tomato in the dead of winter. Thanks to the magic of hydroponics, we can enjoy tomatoes even in their off season. Hydroponically grown produce is cultivated using a nutrient rich water-based solution, typically indoors. This type of farming reduces waste and soil runoff as well as giving us delicious fruits and veggies year round! In addition to tomatoes (brought to you by Tomott’s and Cajun Growers), we also have hydroponically grown sweet peppers, cucumbers, and lettuce. These summer-y treats can give us some sunshine on a cloudy day.

P.S. try throwing some tomatoes in the oven next time you buy a pound or two! Slice the tomatoes in half and put them in a baking dish (cut side up) with a generous amount of olive oil and some shallots. Roast them at 325° for three hours, or 425° for an hour or so. The tomatoes get jammy, the shallots get caramelized, and it all tastes so good you can’t hardly stand it.

Vendor of the Week:

Indian Springs Farmers Association

Indian Springs Farmers Association is a staple vendor at our markets, and you probably recognize them for tables consistently full of quality and affordable produce. The co-operative model helps its African American members secure higher prices through collective bargaining, and access greater marketing opportunities than an individual. While the co-op was formally established in 1978, many of its 32 active members come from farming legacies going back generations. Based in Petal, Mississippi, the co-op consists of its member producer farming operations, as well as a processing facility to wash, grade, chop, shell, and julienne the produce they grow. Members grow a variety of traditional southern produce, including sweet potatoes, greens, shelled peas and beans, watermelon, peanuts, and much, much more. They sell at farmers markets, directly to schools, and into the wholesale market - so you’ll find much of what they grow in local restaurants. You’ll usually find Terrance Travis at our Uptown, Bywater, Mid-City, and Downtown markets; Ben Burkett at Uptown, Mid-City, and Downtown; and Byron Travis, the co-op’s current president, at Bywater and Bucktown.

Tuesday’s Green Plate Special:

Luncheon

Let’s do Luncheon, y’all! Luncheon is a pop-up and catering company brought to you by Colleen Allerton and Camille Staub. These two Louisiana natives cook food inspired by their travels, but tied to their roots. They’re committed to sourcing ingredients locally and sustainably. Luncheon will be popping up as the Green Plate Special on Tuesdays through February to help you get the good times rolling. You can also find them at the Wednesday Ochsner and Thursday Mid-City markets and Levee Baking Co. on the weekends for brunch. Holler if you see them; they’d love to say hey!

Recipe of the Week:

Strawberry Snacking Cake

Y’all know we love all things strawberries and Bon Appetit. This week we’re loving this Strawberry Snacking Cake. You’ll be the MVP of the parade route with this winner - complete with farm fresh eggs, sweet berries, cornmeal, and your favorite jam. Uh, yum!

What’s your favorite dish to make after visiting the Crescent City Farmers Market? Share your recipes with us on Instagram or Facebook or even Twitter and it might be featured in our weekly newsletter!