Others argue hot is the way to go - that breaking a sweat is the surest way to relief from the heat. If that’s the case for you, now is a great time of year to stock up on hot peppers. You’ll find jalapeno, cayenne, banana, habanero, tabasco, Thai chili (aka birdseye) and more at our markets. And those sneaky Shishito with their variable heat (most peppers are sweet, but every now and then, you get a spicy one!). For those die hards out there, we also serve hot coffee all year long at the welcome tent. And don’t forget, with the addition of Varino’s Italian Sausage to the Tuesday lineup, we’ve got other hot food options available. We’ve all missed Isabel while she’s been on vacation, but she’ll be back with tamales, breakfast burritos and salsas on Saturday September 1st, and it’ll still be plenty hot then.
Picks of the Week:
Honey
You hear people say that local honey is better for you, but why? Well, studies have shown that local farm fresh honey provides more nutrients, including antioxidants, than traditionally raised foods. And people say that since local honey is made with nectar from local flowers, and incorporates pollen from local plants, that that subtle exposure helps to alleviate allergies to those very same plants. Not to mention fresh, raw honey is more potent and tastier, and supports your local bee farms (called apiaries) and local bee populations! As a healing remedy, honey can help in a variety of ways. It provides an energy boost as it’s a good source of carbohydrates that your body needs for energy. Honey can relieve morning sickness, aid in sore throats and laryngitis, and provide relief for arthritis, upset stomachs, and bad breath. All in all, honey is really good for you! Ask your Crescent City Farmers Market honey vendors for other ways to use honey on a daily basis.
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National Farmers Market Week
Thanks for celebrating CCFM during National Farmers Market week! We hope you enjoyed watching and tasting the seasonally curated dishes demonstrated by the folks at Casa Borrega, Marjie’s Grill, and Central City BBQ/ Patois and took these tasty recipe ideas home with you! These cooking demos were sponsored by the LDAF’s Louisiana Grown Specialty Crop Project to increase sales of fresh produce by local farmers. Shout out to our musicians Aaron Berenson, Bad Oyster Band, and Marshall Hilliard for providing fresh beats at the market last week. Music at the markets is made possible by the New Orleans Jazz and Heritage Foundation. and the New Orleans Musicians’ Clinic and Assistance Foundation. The biggest thanks to all of our market vendors! This would not be possible without your hard work, passion, and the support of our mission and community. We love you! Peep our Instagram for the winner of our NFMW contest winners! <3 |
Market Match Facebook Group
Our Market Match program is a great way for people shopping on a budget to stretch their food dollars and gain access to the region’s best produce. We recently created a Facebook group for SNAP shoppers to get even more out of the program! When you join our Market Match group, you’ll get tips and recipes for storing and preparing the seasonal produce that we offer at Crescent City Farmers Market. Join us on Facebook and share some of your secrets for shopping local on a budget. |
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Vendor of the Week:
Burg’s Bees
Gerard Burg is an enthusiast of many things, and an expert on at least one… honey! Mr. Jerry has been with the market since 2014 and started beekeeping since the early 1980s in St. Tammany Parish with only two hives. He decided to get serious about bees upon retirement and hit the ground running in 2009 on land in Tangipahoa Parish. At his high of 40 hives, beekeeping activities were significantly impacted in August of 2016 when Burg lost nearly half of his beehives to the floods that devastated many areas of our state. Our resident beekeeper now has approximately 35 hives and counting. While honey might be a regular grocery item you are used to picking up at the store, honey is a seasonal item, just like strawberries or even eggs, at the market. Bees require the nectar produced by flowers to make honey, which is a primary source of food for the overwintering colony. Honeybees don’t forage in the winter when the plants are not producing nectar and pollen. In warm weather (spring and summer), foraging worker honey bees collect nectar from flowers within a four-mile radius of their hive. In our area, the honey harvest may take place between late April until late September when plants and trees are flowering. Basically, you harvest what you can, leave some for the bees, sell what you have, and wait until next year for more. Jerry also likes to make mead with his honey, which is pretty tasty. Ask him about it at the market tomorrow!
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Tuesday’s Green Plate Special:
Rimon
New to the Green Plate Special is Rimon! Rimon is a kosher, farm-to-table restaurant located inside the gorgeous Hillel building on Tulane’s campus. CCFM alum Chef Daniel Esses of Esses Foods and Three Muses, serves up seasonal, local, and delicious food to the Tulane community. Dishes at Rimon are made using pasture-raised beef and lamb, responsibly raised poultry, local gulf fish, and freshly baked bread and pastries. We loved the short ribs with chilled noodles, watermelon and tomato gazpacho and peach pie with coconut cream last week. Check out this week’s menu here! |
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Recipe of the Week:
Squash Stuffed Bell Peppers
Check out this seasonal stuffed bell pepper recipe by MUO staff Caryn Blair. She was last seen serving this dish at the Broadmoor Improvement Association’s Healthy Minds, Healthy Bodies, Healthy Communities fair. It was a big hit with the crowd! You can try different types of squash (summer zucchini or winter butternut) and different types of peppers. Even switching up green and red bells add visual interest to the platter, and some flavor variety to choose from. Serve alongside Market fresh salad, and you’ve got a complete meal.
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!
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