Back 2 School | August 20, 2018
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FRESH & LOCAL:Back to school and to the market we go!
Meet Me at the Market is our school field trip program where we teach students about healthy eating, farming, and local produce. Students meet farmers and learn the process of bringing food from farm to table. Our field trips host students in pre-school, primary school, secondary school, high school, and even college!
A few days prior to the field trip, market staff visits the school to prepare students for their visit to the farmers market. The staff talks about what students can expect to see and do at the market, leads a discussion about local food, brings a fresh market treat and answers any questions from eager students.
On the day of the field trip, our staff welcomes the group with a short geography lesson about our regional foodshed. While at the market, the students complete a scavenger hunt designed to help them interact with Crescent City Farmers Market vendors. During their exploration of the market, they visit our vendors for short lessons about their products and farms, taste new fruits and vegetables, and play a fun game. Kids are often surprised at how much they enjoy tasting new vegetables!
Educators! Interested in Meet Me at the Market programming at the Crescent City Farmers Market? We would love to host you for field trips, and visit your classroom with local food curriculum! Contact Program Manager Caryn Blair for more info.
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PICKS OF THE WEEK:Crescent City Farmers Market Backyard BBQ
Join us at Central City BBQ on Sunday, October 7th for this family-friendly fundraiser benefiting the Crescent City Farmers Market. The Backyard BBQwill feature New Orleans' finest local farm-supporting restaurants, local beers, garden-to-glass cocktails, music, silent auction presented by Fidelity Bank, and fall themed kids activities.
Your support will help to preserve and grow our city's local food economy and sustain the mission and programs of the Crescent City Farmers Market.
Featured restaurants include: Beth Biundo Sweets, Bittersweet Confections, Boucherie, Carmo, Central City BBQ, Echo's Pizza, Frencheeze Food Truck, Gabrielle Restaurant, LUVI Restaurant, Marjie's Grill, Revel Cafe & Bar, Saba Restaurant, Squeezed NOLA....and more!
Beer provided by: Second Line Brewing and Urban South Brewery
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 | Meet Emma
Help us welcome Emma to our Market Umbrella team! Emma is a Seattle native. She was influenced from a young age by her city’s affinity with environmental friendliness, growing up with a compost bin and her mom’s Three Sisters garden. She also spent time soaking up lessons from her grandfather, an avid permaculture gardener and tree farmer in Minnesota. After high school she served as a City Year corps member in Providence, Rhode Island, where she worked full-time in a middle school and developed a taste for education and equity work. She then returned to the Pacific Northwest for college, where she graduated from University of Washington. From there, she took off to Vietnam for a year of teaching English on a Fulbright fellowship. She lived in a coastal town in the central part of the country, immersed in the language and culture of a rural fishing province. Her first job when she arrived in New Orleans was working with youth and their families as a counselor in a college access program, and she is excited to expand her experience with access work in the food world. She loves to cook, read a good novel, and attempt to grow veggies of her own in her backyard.
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Farm To School
Market Umbrella is excited to launch our farm to school project, Harvesting for Health in Louisiana. With this USDA funded grant, we seek to partner with ten New Orleans public primary schools to implement all three elements of farm to school:
Curriculum – Building local, seasonal produce education into coursework
School Gardens – Learning by doing, students engage physically with a school garden Procurement – Schools incorporate locally sourced produce into tastings and/or onto the regular menu
We will also be working on the supply side to connect produce growers to these new sales opportunities, and help build capacity and meet certification requirements for wholesale.
Farm to school work creates winners on all sides. Not only do school children gain exposure to growing their own food and consuming healthy, fresh produce, but local farmers and the local economy also benefit. If you’re interested in becoming a partner school or if you’re a produce grower interested in this wholesale opportunity, please contact Director of Markets Angelina Harrison.
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 | VENDOR OF THE WEEK:Monica’s Okra World
Monica’s Okra World is celebrating 22 years at the market this summer! The Monica’s 150 acre farm (currently farming 50 acres) is located up the river in St James Parish, where the sweet creole soil runs deep in their veins. Christina Monica has been doing this since the 5th grade, following the footsteps of her father, who was a sugarcane farmer his whole life. The family has been selling in the French Market and roadside in LaPlace for about 30 years before starting at CCFM. They have been instrumental in our market success and the success of farm to table, supplying restaurants, and so much more since the very beginning. This year-round, never-miss-a-market vendor is sure to have what you need every Tuesday and Saturday morning.
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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. Check out this week’s menu here!
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 | RECIPE OF THE WEEK:Butternut Squash Creamy Pasta Sauce
With kids back in school, we look for every opportunity to get tasty, healthful meals on the table, while we’re still adjusting to the new schedule. Butternut squash is abundant in the summer, but can be stored for long periods and be used during the winter, which is how the winter squash (butternut, acorn, kabocha, delicata, etc.) get this designation. Used in place of cheese in a pasta recipe like this is a healthy way to sneak veg into a dish everyone can enjoy. Feel free to incorporate cream for a richer sauce, or add fried sage leaves to the dish, or just to the plate of the grown ups at the table, depending on your kid’s pallet. And much of the cook time is hands off, freeing you up for homework help.
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