Millions of Peaches | June 10, 2019
|
Fresh & Local:Millions of Peaches
It’s June y’all, and you know what that means? Peach season! While you know them for their blueberries, you may have already spotted J&D Blueberry Farm with the first peaches of the season. They grow a tropical variety making their first market appearance this season and should be around for a few weeks. Starting this week you’ll also find peaches from our friends at Cherry Creek Orchards located in Pontotoc, MS at five of our markets. We’ll also welcome a new vendor this year from Ruston, home of the Louisiana Peach Festival. Indian Village Harvest Farm will join our Tuesday and Saturday markets. Local peaches are picked when ripe, so they’re fresh, juicy and delish - come get your peach fix starting tomorrow.
When buying peaches, look for those that are firm or just starting to soften up. Store them at room temperature away from direct light until fully ripe. Once soft and fully ripe, put them in your fridge and eat within 5 days for maximum freshness and flavor. If you’re like us, you may get excited while buying and purchase more than you can eat. Luckily, peaches are great to freeze so don’t be afraid to stock up and keep enjoying them all summer long.
|
 |
Picks of the Week:Eat Local Challenge
Join us to eat only what is grown, caught or foraged within 200 miles for the month of June, all while enjoying a variety of fun events to support you in this endeavor. Stock up at our markets to fill your fridge with fresh, local fruits and vegetables as well as a full range of proteins and dairy. All Saturday CBD markets for the month will feature kids activities as well as demos, samples and/or tastings.
Sign up here (for FREE) to take the challenge, and we’ll see you at market!
|
 |
 |
Now Recruiting
In partnership with Serve Louisiana, Market Umbrella is currently recruiting for an AmeriCorps member to serve as our Program Outreach and Community Awareness Coordinator. Corps Members serve full time for 11 months starting September 1st. Benefits include a living allowance of $14,000, and education award of $6,095, health insurance, student loan forbearance, child care reimbursement, in-depth personal and professional development, and valuable networking opportunities. For more information and to apply, visit servelouisiana.org and apply by June 30th.
|
Louisiana Seafood Origin Disclosure Law Nears Passage
If you’ve been getting your seafood from a Crescent City Farmers Market vendor (Pete & Clara’s Seafood, Four Winds Seafood, Des Allemands Outlaw Katfish, A&B Seafood, or Ana Maria Seafood) then you already know your fisherman and know what you’re buying is a Louisiana product. But did you know that 90% of the seafood consumed in LA is imported? This is the case according to John Fallon, Director of Sustainability & Coastal Conservation at the Audubon Nature Institute who also says 90% of what’s caught here is exported. At the end of May, a new law passed the state senate unanimously that will require Louisiana restaurants to disclose the country of origin for shrimp and crawfish on the menu, which could be a game changer for local fisherman who have to compete with the pricing of cheap imports, and for eaters who assume we’re eating local seafood at restaurants when most of the time, we’re not. If you’re that person who asks in restaurants where the seafood is from (we sure are), worry no longer, the onus will be on the business, not you.
|
 |
 |
Vendor of the Week:Mycelium Express
Have you met these “fun-guys” yet? Welcome Mycelium Express to the Crescent City Farmers Market! Louisiana natives, Rickey and Mike are new to the ‘shroom business, but already fungus wizards. You can find a growing selection of tasty morsels including oysters, chestnuts, lion’s mane, king trumpets and more on their table every week. Check out Mycelium Express at the Wednesday Ochsner, Friday Bucktown, and soon at the Tuesday Uptown markets.
|
Tuesday’s Green Plate Special:Kinoko
Kinoko is a sushi pop up that focuses on plant-based sushi and Japanese cuisine. Chef Kelseay Dukae offers a creative and healthy take on sushi, using ingredients such as jackfruit for “sneauxcrab” for her spin on the traditional crunchy roll. Most recently, she was a contestant on the Fox Network show Masterchef, owned a health food concept and ran a sushi bar here in the city and is now back to curating pop ups. Kinoko translates to mushroom in Japanese, so expect this mushroom lover to present an interesting twist on mushrooms and sushi!
|
 |
 |
Recipe of the Week:Pan Fried Oyster Mushrooms
Not sure how to cook your mushrooms? No worries! Check out this recipe from The Sophisticated Caveman for pan fried oyster mushrooms. Ready to go in 20 minutes, these meaty morsels are quick and easy to whip up and utterly delicious.
|
 |
Markets This Week: |
   |
|
 |
No comments:
Post a Comment