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Okie Dokie Artichokey | May 20, 2019
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Fresh & Local:
Okie Dokie Artichokey
You’ve probably had them from a jar, or on a pizza, but have you tried cooking these mysterious spiky vegetables at home? While some think they’re not worth the trouble, we’d argue the opposite: artichokes are easy to cook and fun to eat. You can steam them, fry them, or grill them. For a foolproof cooking method, place your cleaned and snipped artichokes in about 2 inches of water and steam for 45 minutes to an hour. The outer leaves each have a small fleshy bite to enjoy, and beneath a layer of furry “choke” lies the buttery and tender heart. Learn how to eat them here. We recommend making a garlicky butter or aioli for dipping. Or, get fancy and roast them using our recipe of the week below. |
Picks of the Week:
New Website, Who Dis?
Until recently, Crescent City Farmers Market and Market Umbrella, the non-profit that runs the market in addition to several fresh food incentive programs, have had separate websites. As of last week we’ve consolidated our online presence, forming one website with information about all of our markets, programs and organization conveniently located in one place (and with a search feature!). Please be aware that as we update links and all the other tech-y things that need to be done, you might experience some slowness or impeded access to different parts of the site over the next week or so. But please, take a moment to check it out. It’s a great way to find out more about participating in our various programs, volunteering, and about vendors and markets. Feel free to reach out if you experience website issues after this week. |
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Garlic
Allium season is arguably our most favorite time of year. Why? Because garlic. Garlic has a strong, spicy flavor that mellows and sweetens considerably with cooking. While cooking softens the flavor, roasting gives garlic a well-balanced, delicate, nutty flavor. Garlic is good on, in, and around literally everything. Be careful while cooking though, burnt garlic has a very distinct, bitter and unpleasant taste, so always add it to your frying pan towards the end. In case you didn’t know, garlic is also used to treat many blood, heart, and other conditions by producing allicin, which gives garlic its distinct smell. Ward vampires away and pick some up on your next market run!
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Fire up the Future
This year, the Made in New Orleans Foundation will be sending two aspiring chefs to New York, bringing them one step closer to achieving their professional goals in the culinary and hospitality industries.
The scholarship includes tuition to the International Culinary Center, housing, materials, a life changing internship at one of New York's most established restaurants, and on-going support from New Orleans.
Help us in spreading the word and nominating someone from New Orleans with a passion for the culinary industry.
Requirements and application are available on the MiNO website. Deadline: May 31, 2019. |
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Vendor of the Week:
Perilloux Farms
Where is Timmy Perilloux? You know the guy - the one with the big truck and even bigger veggies. Mr. Timmy hails from the good ole River Parishes in Montz, Louisiana, right outside of the Bonnet Carre Spillway (where market manager Cristina grew up!) Nestled in the land of rich alluvial soil across from the Mississippi River. Timmy is at the Uptown, Bywater, and Bucktown markets weekly. |
Tuesday’s Green Plate Special:
Thali Llama
After traveling all over India, Tyler and Merritt returned to New Orleans and launched their regional Indian pop-up Thali Llama. Thali Llama focuses on different regional cuisines of India, where the couple explores dishes learned throughout their travels. Together, business and life partners Tyler and Merritt pop up around town and Carrollton Market and has joined us at the Green Plate Special for the month of May! Stop by every Tuesday for some heartwarming dishes including mango curry, butter chicken, and more!
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Recipe of the Week:
Amazing Roasted Artichokes
Artichokes ✓ Garlic ✓ Recipe ✓ Grab everything you need from the market this week to make this delicious roasted artichoke recipe from Gimmie Some Oven. The caramelized bits are worth scraping the pan for.
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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