Happy Anniversary CCFM | January 27, 2020
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Fresh & Local:Happy Anniversary CCFM
2020 is a big year for Crescent City Farmers Market. This year marks the 25th anniversary of our organization. We started the Saturday CBD market back at its original location at Magazine and Girod in 1995 and our flagship market blossomed into the six weekly markets we now operate in the New Orleans area, increasing food access and opportunities for farmers and food producers through public markets for public good.
It’s only January and our accomplishments this year so far include the one year anniversary of our Wednesday Ochsner and Friday Bucktown farmers markets in Jefferson Parish. We’ve introduced a compost pilot in partnership with Jefferson Parish Environmental Affairs and Schmelly’s Dirt Farm. Another great triumph was the reopening of our Bywater Market on January 22. Located at Crescent Park under the Rusty Rainbow it is now open weekly on Wednesdays from 3-7p, year-round, rain or shine. This year we look back and celebrate our journey and how far we’ve come, as we look forward to the opportunities of the future.
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King Cakes of Markets Past
It’s Carnival, y’all! With Epiphany under our belts and king cake season in full effect, it has us reminiscing of king cakes past. Former CCFM bakers Kelly Mayhew of Mayhew Bakery and Christina Balzebre of Levee Baking have opened their own brick and mortar bakeries but got their start with the help of Crescent City Farmers Market. More than just a market, CCFM acts a small business incubator to help propel these talented producers from market to mortar. Sad to see them go but happy to see them grow. We’ll miss Kelly’s light, Austrian-style filled king cakes and Levee’s galette des rois queen cake. Check out food writer Ian McNulty’s article on new bakeries to find out where they are now and to see who else is in this battle royale of dough. Plus, keep an eye out for the return of Levee and her delicious loaves to our Thursday, Mid City location, hopefully this spring!
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Cauliflower Dreaming
At CCFM, even the veggies are showing their Carnival spirit. Collectively called “cole” crops, cauliflower, kale, kohlrabi, cabbage, Brussels sprouts, broccoli, and collard greens are plentiful at the market this time of year. Our pick of the week, cauliflower, is packed with good-for-you nutrients like folate and vitamins A and K. Plus, it helps reduce our risk of several cancers and improve cardiovascular function. Right now you can find purple (formally named graffiti), gold (also called cheddar) and the Romanesco varieties to show off your Mardi Gras zeal. Great raw or cooked, these cruciferous curds make a great addition to soups, stews even gumbo and is perfect for pasta. So get out to market and show us your brassica!!
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It’s A SNAP!
We’ve teamed up with the National Recreation and Parks Association, New Orleans Recreation Department and the Louisiana Department of Child and Family Services to assist the general public in completing SNAP benefit applications. As gold-level partners, we offer in-person assistance at our 200 Broadway St. office on Tuesdays and Fridays as well as at the NORDC Treme Recreation Center on Thursdays. All Crescent City Farmers Market locations are bronze-level partners meaning we have paper SNAP applications and information available for interested parties. CCFM is beyond excited to be bringing another service to the community to increase access to fresh and healthful foods!
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Vendor of the Week:Where in the World is My Tofu?!
Wondering where Tom, VEGGI Co-Op and the world’s best tofu are? Look no further! After a brief hiatus, VEGGI Co-Op will be back to regular tofu makin’. Their tofu is made fresh every week from organic soybeans. The soybeans are then locally processed in small batches to create the finished product - an extra firm, extra fresh rendition of tofu, at an incredible price. Its availability at market is dependant upon the few people who make it, because creating it is a hands-on process. You can pick up this delicious tofu in chili lemongrass, mushroom vermicelli, or regular flavor at Tuesday and Saturday markets! In addition to tofu, VEGGI Co-Op delivers weekly Community Supported Agriculture (CSA) boxes full of fresh produce and other locally sourced products. For more information about VEGGI Co-Op’s mission to support sustainable urban agriculture and economic opportunity for the Vietnamese community, visit veggifarmcoop.com.
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Tuesday’s Green Plate Special:Thali Llama
Thali Llama wraps up their stint as the Green Plate Special tomorrow! Thali Llama focuses on different regional cuisines of India, where Tyler and Merritt explore dishes they learned throughout their travels. Tyler and Merritt recently closed on a restaurant space in Algiers Point and are projected to open before summer! We’ll keep you posted on their whereabouts, and look forward to having everyday access to the fresh tandoori-grilled naan, butter chicken, creative chutneys and raitas, and more. But for now, we’ll have one more stuffed naan tomorrow.
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Recipe of the Week:Linguine with Roasted Romanesco
Busy schedules don’t always allow time for making from-scratch meals. Here’s a quick, easy and delicious weeknight fix. I whipped this up in about 30 minutes using veggies I picked up from the market. I let the oven do most of the work! While waiting for my pasta water to come to boil, I prepped the veggies, tossed with salt, pepper and marjoram and then threw them in a 350 degree oven. By the time the pasta was ready so were the veggies! Then just toss your veg and pasta together with olive oil and manga! Here’s what I put in the mix:
This recipe is easily amended for seasonality so feel free interchange ingredients. Roasting times may vary depending on ingredient and switch up the pasta to keep it interesting! - Allegro Hopkins, Market Coordinator
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Markets This Week: |
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