In the Spirit of Giving | December 2, 2019
|
Fresh & Local:In the Spirit of Giving
For most of the year, most of the Crescent City Farmers Markets are food-only markets. We make an exception in December however, to expand the range of items you can purchase at the farmers market, so you can continue to support local agriculture and local small businesses, and get your holiday shopping done at the same time. For the entire month of December, current CCFM vendors are invited to bring non-food items to the market, so long as they meet at least one of the following criteria. Non-food items must be:
So come on down, pick up hand-made goat’s milk soaps and lotions, quilted casserole carriers, potted paperwhites, veggie celebrity t shirts and stationery, wreaths and boughs for decorating, and so much more.
|
 |
Tomorrow is #GivingTuesday!
Join Market Umbrella and the Crescent City Farmers Market in #GivingTuesday, a national day for generosity. While our farmers are busy planting the seeds for the beets, cabbage, carrot, celery, lettuce, and spinach that we all love, now is your chance to give back on #GivingTuesday and make a donation to plant your seeds of support for Market Umbrella and the Crescent City Farmers Market. Your generous donation will help fund operations in 2020, from the seven weekly Crescent City Farmers Markets to the implementation of educational and assistance programs to ensure access to healthy, local food for our most vulnerable community members and much more! Make a gift and grow with us!
|
 |
 |
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. If you receive SNAP benefits, stop by the welcome tent at any of our markets to 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. Feast includes 1 entree, 2 sides, and a dessert for four people and does not accommodate any dietary restrictions.
|
Pecans
Whether you say pEE-can or puh-CAWN, pecans are a favorite in the south. At our markets you’ll find whole pecans in the shell, or cracked which can be just what it sounds like where the shell is lightly crushed making it easier to get into, or sometimes cracked also involves blowing off the shell pieces that come away in this process yielding an almost completely shelled nut. And if vendors know someone with a sheller (an expensive piece of equipment) or have one themselves, or have some extra time on their hands, you might be able to find shelled halves or pieces. Pick yours up from A&K Citrus, Point Coupee Minority Growers, and more to satisfy your snacking and holiday baking needs.
|
 |
 |
Vendor of the Week:Tomott’s Cajun Farm
You say tomato, we say Tomott’s! We’re so excited to have Tomott’s Cajun Farm back at market, providing us with a bounty of hydroponically grown tomatoes (and other beautiful veggies) until early summertime. Greg and Ann Sanamo, along with their son Kelly and his wife Rachel, are the owners of the farm that operates out of Larose, Louisiana. They are proud to grow everything pesticide free: Ann says, “We know it because we grow it!” The family decided to purchase Tomott’s, an existing hydroponic farm, when the opportunity arose about 10 years ago, and they haven’t looked back. While tomatoes are their specialty, they also grow eggplant, cucumbers, citrus, and other veggies. As of now you can find Tomott’s at our Thursday markets, but they’ll be attending more as the season unfolds. Come get your tomato on!
|
Tuesday’s Green Plate Special:Gabrielle Restaurant
Our good friends Greg and Mary Sonnier of Gabrielle Restaurant will join us under the GPS tent the first three weeks of December to wrap up a year of local chefs committed to cooking with local ingredients at the Uptown Market. Originally located on Esplanade Avenue, Gabrielle Restaurant reopened its doors on Orleans Avenue in September 2017 after a twelve year post-Hurricane Katrina hiatus. Award winning Chef Greg Sonnier serves his take on Cajun food with New Orleans flair and uses seasonal, locally sourced ingredients in every dish! If you enjoyed their crab bisque at our October fundraiser, you’ll love the dishes they’ll be serving up to keep you cozy in this chilly weather!
|
 |
 |
Recipe of the Week:The Collard Green Melt
It is Monday and there’s still Thanksgiving Day leftovers in the fridge?! What to do? What to do?! Well, Turkey and the Wolf has a solution for you! Their collard green melt is a unique take on a classic Reuben sandwich. Simplify this sumptuous sammie by using your holiday leftovers. Make it your own and add a smear of baked sweet potato, a thin layer of reheated dressing or skip the Russian dressing and brighten it up with tangy cranberry sauce. Whatever you choose it is sure to please! Bon Appétit!
|
 |
Markets This Week: |
   |
|
 |
|
No comments:
Post a Comment