How You Bean? | July 25, 2022

Fresh & Local:

How You Bean?

Fresh peas and beans are one of the local highlights of the summer season. While dried beans are an economical choice we’re well accustomed to, fresh peas and beans provide a satisfying richness and amazing texture that you’ll just never get from a dried bean - it’s kind of the bean equivalent of fresh vs. dried pasta. You’ll find lots of purple hull peas (aka pinkeye peas, or pinkeye purple hull peas) at markets now, along with the very beginning of lima beans and crowder peas. As the season progresses we typically find creamy speckled butter beans, out of this world red beans and blackeyed peas. When cooking with fresh beans or peas, you’ll want to remember a few tips. First, you’ll need to use them within a few days of purchase as they are highly perishable. Second, there’s no need to soak them like you would a dried bean, they are already fully hydrated. And because of this, they’re not going to get bigger as you cook them. Two cups of beans going into a recipe will stay two cups of beans through the cooking process. Heart healthy alternatives to animal-based protein, fresh beans are available from Indian Springs Farmers Association, Cherry Creek Orchards, Johndale Farms and others at all three weekly Crescent City Farmers Markets.

Picks of the Week:

Farmers Market Week is Coming!

Mark your calendar, we’re gearing up to celebrate National Farmers Market Week! Stop by one or all of our weekly markets from August 7th to August 13th for fun filled activities highlighting CCFM, local farmers, and food producers. Each market will host a variety of activities for the whole family including music, giveaways, cooking demonstrations, tastings, baby goats AND MUCH MORE!! For a complete list of activities for Farmers Market Week, check out the CCFM Calendar.

Growing Local Collaborative

If you’re a regular at the Tuesday and Thursday market, you may have seen the Food Access Table for the Growing Local Collaborative. This collective is comprised of five organizations in Food Systems work - Top Box Foods, the New Orleans Food Policy Action Council (FPAC), Liberty’s Kitchen, Sprout NOLA, and Recirculating Farms. Together these groups offer a wide variety of resources from the Senior Hotline run by FPAC to answer questions surrounding SNAP to Top Box’s Makin’ Groceries program, with boxes eligible for purchase with Market Match/EBT. Additionally, at the Food Access table, you can receive further information about the nearest community fridge or pantry in your residential area, assistance with SNAP signup, and the latest buzz about Recirculating Farms Beginning Farmers and Gardener classes. Mark your calendars for Tuesday July 26th, their next scheduled market, and be sure to stop by and explore all the many resources!

We’re Hiring!

Join the Market Umbrella team and help us build a stronger food system and healthier community! We are looking to fill three full-time positions: (1) an Administrative & Communications Manager, (2) a Finance & Business Manager, and (3) a Greaux the Good Manager to assist with the new Greaux the Good statewide SNAP match program. We welcome you to apply, especially if you’re passionate about agriculture and want to work with an organization with a focus on food access and nutrition education. For more information and to apply, click here!

Vendor of the Week:

Crescent City Cultures

Black garlic is back! This season’s first complete batch of black garlic is ready for your consumption - produced and fermented by Cameron (affectionately known as Camembert) of Crescent City Cultures, and sourced from a fellow vendor, Amorphous Gardens. Crescent City Cultures has been with CCFM for a little over two years and has since then been offering a great variety of fresh and unique vegan products. Tempeh was the catalyst launching Cameron into the fermenting business. Unable to find quality, unpasteurized tempeh from the store, he tried out an at-home version - and it was a hit! “Eat more fermented stuff!” he laughs, and offers an array of cultured butters, flavored salts, and even a soy-free tempeh because, why not? If you want to give tempeh a try but have no idea where to start, C’s got your back. Tempeh tacos are the way to go each time! Slice up and pan fry your block, leaving it to cool while you saute and season veggies. After adding those to your tortilla, crumble the tempeh on top for some varying texture and flavor. Find Crescent City Cultures at our Thursday and Sunday markets!

Recipe of the Week:

Tempeh BLT

Tis the season for grilling and finger foods! Now that we’re well into summer, you may have exhausted all your best burger, creole tomato sandwich, and hotdog recipes. Look no further, than this tempeh-ting recipe featuring Crescent City Cultures’ soy-free tempeh. New to the world of plant-based proteins? Tempeh is a nutritious protein-rich fermented food, traditionally made using soybeans and originating in Indonesia. At Crescent City Cultures, you’ll find rotating flavors featuring various bean/grain combos. Regardless of the type of tempeh you use, this tempeh BLT is bound to hit the spot.

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