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Feast Mode | November 25, 2019
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Fresh & Local:
Feast Mode
Thanksgiving is the time of year when we gather with family and loved ones and reflect on what we’re thankful for. Oh, and of course, we eat.
You can find everything you need for your feast at the market: sweet potatoes for roasting, greens for sauteeing, green beans for casseroling, cornmeal for dressing, mirlitons for stuffing, citrus for cranberry sauce zesting, pecans for pie-ing, or pre-made pies for pie-ing. Come by the Uptown Market on Tuesday and the Ochsner Market on Wednesday to get all you need and more for Thanksgiving.
Just a reminder, our Thursday, Mid-City and Friday, Bucktown markets will be closed this week so that our staff and vendors can enjoy time with their families and a break from the field.
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Picks of the Week:
Shop Small at the Market
Please join us at the market this Saturday, November 30th as we celebrate Small Business Saturday. As you may know, all of our vendors are from ‘round these parts - within 200 miles! Your support and patronage keeps our market going strong and promotes the local economy. So grab a cup of coffee, restock your fridge, and say hello to your local farmer, who’s a business-person, too! Support local food and shop small at Crescent City Farmers Market!
While there, be sure to make your year-end gift to Market Umbrella to help support operations of the Crescent City Farmers Markets as well as a variety of educational and assistance programs that ensure access to healthy, local food for our most vulnerable community members. You can also make your gift online! The Crescent City Farmers Market has become what we are today thanks to the generosity of donors like YOU. We can’t do it without you! |
Festive Feast 4 Four
In the spirit of giving, local food distributor JV Foods is partnering with Crescent City Farmers market to gift 100 market shopping families a holiday meal - a Festive Feast 4 Four. If you receive SNAP benefits, stop by the welcome tent at any of our markets from November 26th to December 7th, where you can double your dollars with Market Match and sign up for a locally sourced prepared meal for a family of four. After signing up, you will receive a voucher to present at the Uptown Market on Tuesday, December 10th from 9am to 1pm and pick up a feast that includes one entree, two sides, and a dessert for four people. |
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Mirliton
Holiday season is upon us and mirlitons are here! This pear shaped squash generally turns up in fall, and if we have a mild winter, you might see some in springtime as well. If you see them outside of those times, they probably weren’t grown around here. Often served pickled or shrimp-stuffed (see the recipe of the week for our favorite rendition of the latter) this vegetable also graces many a New Orleans thanksgiving table as a dressing. A native of Mexico and South and Central America, the mirliton was adopted into Creole cooking in the 1700s when the city was a Spanish colony, but its popularity persisted even as the French took back over, resulting in the name change from the Spanish “chayote” to the French “mirliton”. A harkening back to the rich history of the city, mirlitons have been and remain a hearty and versatile vegetable option, and have found their way into Vietnamese cuisine. Pick them up at our Tuesday, Thursday or Saturday markets at the tables of Veggi Co-Op, Joe Fekete Family Farm, and A&K Citrus.
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Farmers Market Nutrition Program
In an effort to increase access to healthy fresh foods, the USDA and Louisiana Department of Forestry & Agriculture distributes Senior and WIC Farmers Market Nutrition Program vouchers that can be spent at area farmers markets including CCFM. They are good for fresh produce, herbs and honey (senior only) and are accepted by any FMNP certified produce vendor. Just look for the yellow sign! Coupons expire November 30th, so now’s the time to get out to the market and use them - just in time to stock up for the holidays. Citrus season is here and greens are back! Satsumas, meyer lemons, navels and LA sweets plus turnips, radishes, collards, mustards and kale are all making their return to our markets.
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Vendor of the Week:
Greener Pastures
We are just thrilled to welcome to the Saturday CBD market Greener Pastures! Hailing from Singer, LA, Greener Pastures is filling a void at market for pasture raised chicken, raised without hormones or antibiotics. Contrary to popular belief, chickens are not vegetarian, and Greener Pasture’s birds spend their time out in the field in the grass with plenty of access to yummy bugs. Jonathan and Kelsye Cassell (pictured here with their chicks) have been in the chicken business for the last three years, and are coming to market weekly with fresh, whole Cornish Cross chickens and chicken cuts, including boneless skinless chicken breasts, wings, quarters, tenders, ground meat and more. Hopefully you got your hands on one of their broad-breasted white turkeys for Thanksgiving, part of a limited run they’ve been bringing to market the last few weeks. They’re considering adding turkey production year round, so swing by and let them know if that’s something you’d be interested in. We certainly are!
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Tuesday’s Green Plate Special:
Red Gravy
It’s Red Gravy Cafe’s last week as the Green Plate Special and they are going out with a bang! Red Gravy is a cozy bistro in the French Quarter serving rustic Italian cuisine using recipes handed down from Roseann’s grandmothers, aunts and mom; along with a few self-inspired creations. Chef Roseann is one of Crescent City Farmer Market’s most loyal shoppers and strives to include fresh seasonal produce, eggs, meat and seafood from our local producers. Stop one last Tuesday in November from 9-1pm for a bite to fuel your holiday shopping! |
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Menu:
Meatballs in Red Gravy on Don Phoung french bread - $10
Chicken Parm on Don Phoung french bread - $10
Minestrone Soup with crostini $8
Rigatoni with butternut squash, greens, walnuts & amaretti $8
(see note above about bacon) (v)
Cannoli $5
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Recipe of the Week:
Seafood Stuffed Mirliton
Per Louisiana tradition, check out this Louisiana Cookin’ stuffed mirliton recipe. This humble squash, related to the cucumber, graces most New Orleanian tables at Thanksgiving. It’s delicious raw in a slaw or salad but we’re talking turkey here and this quintessential holiday side is meant to be stuffed...just like our bellies! Use fresh Louisiana seafood to round out this savory cornbread dressing. No crawfish? Try lump crab. Like it spicy? Add a cayenne or jalapeno. Seize the holiday and start your own mirliton tradition! Season’s Eatings!
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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