Appreciating the Shrimp-le Things in Life | September 11, 2023

Fresh & Local:

Appreciating the Shrimp-le Things in Life

Did you know Louisiana has shrimp seasons? While pink, brown, and white shrimp are fished year-round in the Gulf, as you move inshore, the Louisiana Department of Wildlife and Fisheries manages which species are fishable and when. We are currently in white shrimp (Litopenaeus setiferus) season, which started August 7 this year and typically runs through January. Spring marks the brown shrimp (Farfantepenaeus aztecus) season. Chris Gerica, fourth-generation fisherperson, says white and brown shrimp co-mingle, and the only way to tell them apart is by two lines on top of the head of brown shrimp. She says taste and texture are the same; the body of water influences taste more than variety. Due to water from spillway openings, storms, and mismanagement, brown shrimp are nearly a thing of the past. Pink shrimp (Farfantepenaeus duorarum), also known as hoppers, are found deeper in the Gulf in Louisiana. Have you ever had a soft-shelled shrimp? Like their crustacean pals, the crab and shrimp also molt and grow a new shell, which is on the cycle of the moon.

In Louisiana, shrimping creates 15,000 jobs and 1.3 billion dollars in revenue annually, but the industry faces steep competition from imports, with 90% of the seafood Americans consume coming from abroad. Support local fishers, this important local industry, and buy better-tasting shrimp by going straight to the source—your farmers market vendors, Pete and Clara’s Seafood and Anna Marie Seafood.

Picks of the Week:

Plenty of Peanuts

Green peanuts are back in season and are a welcome snack and savory ingredient to add variety to our summer diet. A green peanut is fresh and raw, so it’s been dug and cleaned but not roasted, so the shells still have quite a bit of moisture content. CCFM staff loves a boiled peanut snack, and they also make excellent (if somewhat laborious) ingredients for stews; common recipes include those that feature pumpkin or winter squash, also in season. They are too wet to be roasted, so you’d need to let them dry out first to do that. Peanuts, like any legume, are a great source of plant-based protein, rich in fiber, healthy fats, and many vitamins and minerals. You’ll find fresh ones at the Indian Springs Farmers Association, see who will be at market to plan your trip before you go.

CCFM Welcomes Community Partners to Table In-Market

Did you know that community partners can get a table at the Crescent City Farmer's Market for free or at a reduced rate? Providing free opportunities for community partners to join us at CCFM markets serves several purposes: it improves the programming and educational offerings at markets, aligns with our mission by facilitating connections between partners and shoppers, and attracts new shoppers to markets by providing additional resources and connecting with our partners' networks. If your organization is interested in being a guest at the market, please visit our Community Page or fill out our Guest Tabling Interest Form. We look forward to having you join our community!

Good Farmers Market Hygiene

While it seems like ages since the COVID pandemic began over three and a half years ago, COVID is far from gone, and recent cases and hospitalizations indicate that rates are on the rise as we head into the fall cold and flu season. CCFM put together some tips for good hygiene at market, so shoppers can visit knowing their health and safety are prioritized. All CCFM markets take place rain or shine and are outdoors in the fresh air. Additionally, from the field to the kitchen, food safety guidelines dictate food handling practices, and all vendors are well-versed in them. Food safety is closely related to the CDC guidelines to prevent the spread of COVID, so the recommendations about handwashing, using sanitizer, and masking up or staying home when sick that are so second nature to our vendors are especially important now. Staying healthy by eating a nutritious, well-balanced diet is also a key to avoiding illness. You can stock up on nutrient-rich produce and other fresh and local goods at all markets.

Annual Customer Survey Sweepstakes

Now is your chance to tell us about your shopping experience and enter our sweepstakes for a chance to win a CCFM merch bundle! Three lucky winners will be selected, and no purchase is necessary to enter. Survey responses impact future decisions about Market Umbrella’s markets, programs, and activities. Even if you don’t regularly attend our markets, your opinion is valuable, and we want to hear from you. To read the full sweepstakes guidelines and take the survey, click here!

Vendor of the Week:

Casa Borrega

Casa Borrega is back at market! Owner, artist, and Mexico City native, Hugo Montero, first joined the CCFM community years back as a Green Plate Special chef. Now, you can find Hugo & his son Yves cooking up Mexican breakfast tacos at every Sunday and Tuesday morning market. When not at market, Hugo is serving up dinner at their taqueria & mezcaleria in Central City. Having grown up regularly shopping at outdoor markets in Mexico City, Hugo is ecstatic to join the CCFM community and feel reconnected to his origins and culture.

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Recipe of the Week:

Boiled Peanuts

In this recipe for traditional southern boiled peanuts from Southern Living, raw peanuts are boiled in salt water for a salty, creamy, and addictive snack. This recipe is great for green peanuts while they are in season; be sure to refrigerate and use within a few days of purchase. Once you master the technique for simple boiled peanuts, you can get creative with how you flavor them. This recipe suggests adding heat with a Cajun spice blend, curry powder, the “Beer and Old Bay” method, and the “Soy and Spice” method with soy sauce, cinnamon sticks, star anise, coriander, and garlic. No matter how you flavor them, you won't be able to resist popping these peanuts the moment they're cool enough to touch.