Item of the Week
Market, January 25, 2011 | 9 am - 1 pm
Each January our CCFM staff and vendors come together to celebrate our shared successes during the past year, and to discuss plans and goals for the coming year. This year, A Mano chef Josh Smith (a 2-3 times a week market shopper) and his culinary partners have kindly agreed to prepare a special lunch for us showcasing the amazing products our vendors grow and raise. Our local producers are the backbone of our region's rich culinary heritage, and a big part of what makes our indigenous cuisine so delicious. Local farmers, fishermen and food artisans are also a vital part of our local economy. So to all of our CCFM vendors, thank you for your hard work and dedication. And to all of our shoppers, thank you for your continued support of our farmers markets and our local farmers!
Market, January 27, 2011 | 3 pm - 7 pm
Thanks to savvy growers like the Robertson family, Ponchatoula strawberry season has gotten a lot longer. The Robertson's have had great success experimenting with early variety berries to jump start the season, which lucky for us, overlaps with Plaquemines Parish citrus season. Weather permitting, both Heather Robertson and Kenneth Savastano join us at the market on Thursdays with Louisiana strawberries and citrus respectively. Afternoon snacks don't get fresher, healthier and more delicious than this!
Market, January 29, 2011 | 8 am - 12 pm
A couple Saturdays ago, an old friend came to visit us at the market - Papa Tom of Bonnecaze Farms, a.k.a. the stone-ground grits (stone-ground corn meal, ground red pepper, file...) guy. Even better was the news that Papa Tom wanted to start selling at our market again. For those who weren't around pre-K, Papa Tom was a fixture at our Saturday market. Please join us in welcoming him home at the CCFM!
of the Week
Thanks to new Saturday market hothouse tomato grower Tad Ledet, we don't have to wait for big red, ripe tomatoes to make Jacques-Imo's Creole Stuffed Tomatoes. Be sure to stop by pastured poultry farmer Adam Aucoin of Coq Au Coin's table for chicken livers for the dirty rice stuffing.