Moving Beyond Cancer in NOLA: CCFM Market Morsels March 26, 2018

Spring, Sprang, Sprung! | March 26, 2018

Fresh & Local:

The evidence of spring abounds. This week the market(s) brought us snap peas, those sweet tender pods great as a snack or in stir fries, salads, or as a side dish all on their own. The whole thing is edible and brings a delicate, crisp sweetness to spring. Fava beans, which didn’t do well last year for all three of our vendors who typically grow them are coming in well this year. Remember this special spring legume should be peeled twice - the bean has a thin, second encapsulating shell that will make your dish bitter if you leave it on. Adding one tablespoon of baking soda for each quart of boiling water encourages that second peel to come right off on its own. You’ll probably need to hand peel some but this step will reduce the work-load to enjoy these spring beauties. Finally, gorgeous scarlet radishes bring their spicy bite to a multitude of dishes. Beautiful shaved into salads, quick pickled, or roasted with olive oil and topped with a flaky salt like Maldon for a milder stand alone side, you can also add the greens to salad for a spicy kick.

Picks of the Week:
Spring Marketeer Activity

Join us at the Downtown Market this Saturday for a special Easter themed Marketeer Club kid’s activity - egg carton bunnies! Displaying dyed eggs in these bunnies is the best way to show off your tot’s hard work and they look adorable on the table! Hop to it - available while supplies last, eggs not included.

Not a Marketeer? Becoming one is easy peasy lemon squeezy! We invite all shoppers under 12 to become a Marketeer and receive a special treat on their birthday and participate in market activities every 1st Saturday of the month. Visit the Welcome Tent for more information and to sign up!

Crescent City Classic

The annual Crescent City Classic 10k is here folks! Your route to our Saturday Downtown market may be affected. Check out the CCC course to make your morning trek to the market easy! All the action is on the Poydras side of the market so your best bet will be to come down Calliope or take the interstate to approach market from the uptown side.

Bean Madness

This is it, the Great [Pl]eight! The fourth and final round of Bean Madness is this week. While the best pot of beans is arguably ya mom’s, restaurants and chefs across the city are competing in the tournament modeled after college basketball’s March Madness that determines through blind taste tests the very best red beans. All proceeds will go to 2 non-profits, Anna’s Place and Make Music Nola! We’ll be hosting double blind taste tests at this Thursday market 5-7pm. Don’t miss the Final Fork tastings on Saturday, 3/31 (Rusty Nail and Second Vine Wine) and Bean Championship Match on April 7th at SoFAB - Tickets here! Tastings are free and open to everyone - Come, taste and vote one last time at market!

Vendor of the Week:
Paul’s Palate

Paul’s Palate, our resident pesto vendor is bringing fresh, herbaceous pestos using ingredients largely sourced straight from his Destination Utopia garden in the Bywater. While traditional pesto consists of crushed basil, pine nuts, parmesan and olive oil, it can be made with any combination of herbs, greens or even veg, with a variety of nuts and strong, dry cheese, or not. Paul’s got parsley versions, vegan varieties, and savory sundried tomato options. Great as a topper for hot or cold pasta dishes, pesto makes an excellent addition to fish, as a savory sandwich spread, or mix-in for chicken or tuna salads. The perfect pop for quick weeknight meals to enjoy outside before the weather heats up, get yours from Paul at the Tuesday or Saturday market.

Tuesday’s Green Plate Special:
La Cocinita Food Truck

La Cocinita is popping up one last time as the Green Plate Special for the month of March. Their fresh cuisine features tamales, tacos, and make your own bowls and an amazing variety of salsas. Enjoy them for breakfast and lunch this Tuesday at 200 Broadway Street from 9 a.m. to 1 p.m.

Recipe of the Week:
Tomato-Pesto Fritata

Say what you want about Martha Stewart, Everyday Food is a gem that gave us this, a highly versatile recipe that you can make with any combination of tomato and pesto varieties, for breakfast, lunch or dinner. Think lemon parsley pesto from Paul’s Palate paired with thick slices of Carolina Gold tomato from Poche’s Family Farm, or combine a deep Cherokee Purple or Brandywine heirloom tomato with a bright traditional basil pesto. Serve with a fresh salad, bracingly dressed, or add to your favorite bunch spread, this one’s always a crowd pleaser. Use fresh mozzarella from County Girl’s Creamery or fresh goat cheese from G&M Goat Farm, eggs from Peeps Farm, Our Family Farm, Mendez or Johndale Farm, and any pesto you’d like from Paul and you’ve got yourself a simple, quick, nutritious, delicious market-fresh winner. It’s a good thing.

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!