Olive You Berry Much | April 23, 2018
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Fresh & Local:Olive You Berry Much
We’ve reached that time of year where fruit salads have become a great option and will be an evolving mix as we approach the melons, figs and peaches of full on summer. In addition to it being peak strawberry season, blueberries, blackberries and even mulberries have come onto the scene! While early blackberries and blueberries are something we usually see around this time of year, little jewel-like mulberries present a special treat. They’re so delicate that they can be incredibly difficult to transport, making it an oft overlooked fruit by growers who simply don’t want to bother with them. Find these special little berries at the Monica’s Okra World tent on Tuesdays and Saturdays for a very limited time. While our markets have frozen blueberries which are excellent for smoothies year round, it is just the beginning of fresh. Find blueberries at Johndale’s Farm tent, Blue Tara and J&D Blueberry Farm. Or bring your family to pick your own at Star Nursery in Belle Chasse!
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Picks of the Week:GiveNOLA!
One week to go! GiveNOLA day is Tues, May 1st - the perfect day for a farmers market! Join us at the Uptown market for live music and all of your favorite CCFM vendors. Your donation will support dozens of farmers and food producers through support of our market and give future eaters, and countless program participants access to fresh, healthy food! Learn more about Market Umbrella's work and get ready to GiveNOLA!
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Squish Squash
I always forget how much I love and anticipate summer veggies, squash being one of my top 3. The variety of zucchini pictured, romanesco, is an italian heirloom and the absolute best according to market staff. With a more dense flesh and savory almost nutty flavor, this squash slices into beautiful scallops, given the ribs that run lengthwise. Second place goes to the patty pan, for sure. Try them roasted, zoodles, in soup, on a bun… all so good!
- Market Manager Cristina Berthelot
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Vendor of the Week:Insanitea Kombucha
Kombucha is such an interesting beverage, and with flavors like strawberry, orange, hibiscus, refreshing lime mint (think virgin mojito), elderberry and lavender or the cayenne and ginger, Jordi Figueroas with Insanitea also makes it delicious. While kombucha is riding a high of popularity at the moment, most people don’t know that it’s made from fermented tea, which is what gives it that vinegary, effervescent complexion. While a little bit of alcohol may be produced in the process, by the time it’s finished, this has all dissipated and the result is a non-alcoholic, but highly probiotic beverage, delivering boatloads of good bacteria to the gut, which aids in digestive health and contributes to a robust immune system. Fun fact, the human body actually has more bacterial cells than human cells. Probiotics are some of the good guys, so invite ‘em on in!
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Tuesday’s Green Plate Special:Del Fuego Taqueria
Del Fuego Taqueria, the Magazine Street taqueria serving Mexican street food (and frequent market shoppers) is heating things up at the Green Plate Special tent one last Tuesday. Come see and taste how they use Crescent City Farmers Market produce in their dishes and be sure to check out nature’s perfect food, the sikil pak, a creamy, ultra-umami dip made of pumpkin seeds.
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Recipe of the Week:Blackberry Galette with Goat Cheese
Looking for an easy, versatile recipe for berries? Look no further - this galette recipe from Food52 is loaded with fresh berries and goat cheese, and you can find both at our market! Galettes are a great, free-form pastry you can do in both sweet and savory versions. Add either to your repertoire for delicious dinners or desserts, and feed your guests through their eyes first. For this one, you can use plain goat cheese, or one laced with lavender or other herbs. At this time of year, a mixed-berry approach is also a sure bet. Have you checked out G&M Goat Farm’s selection of fresh chevres? Try a savory blend with sweet blackberries and a pinch of flaky salt on top. You will not be disappointed.
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