Fresh Item of the Week
Tuesday Market, July 19, 2011 | 9 am - 1 pm
Fresh beans have been showing up at our Tuesday (and Saturday) market, thanks to our friends at the Indian Springs Farmers Cooperative. We've spotted limas, butter beans, cow peas and pink eyed peas. Not only are they the perfect base for a healthy meal, fresh beans cook quickly. If you're not the type to cook fresh beans, Nur's Kitchen has you covered with their lima bean pilaki - lima beans stewed with tomato, carrot, garlic and olive oil. Yum!
Thursday Market, July 21, 2011 | 3 pm - 7 pm
We've happily sat down to many a meal of Pam Warner's black bean-corn and eggplant-portobello tamales, but did you know that Pam also offers weekly specials in addition to her tamales and sides like cheese grits, three cheese spinach-artichoke dip and black bean salsa? Every week Pam prepares a heat-and-eat entree, like cheese enchiladas or stuffed shells. Your best bet for getting one of these delicious dishes is to join her Hot Tamale Mama email list and pre-order. If you forget, Pam's market neighbor Jesse Gaudet of Plant Diversity suggests scrambling farm fresh eggs with a bit of Pam's salsa for a delicious breakfast for dinner treat.
Saturday Market, July 23, 2011 | 8 am - 12 noon
We certainly enjoyed Shrimp Louie and Chef Brian Landry of the Louisiana Seafood Promotion & Marketing Board's visit to the Saturday market last week for Louisiana shrimp spring rolls (a super easy dish for kids and less than culinary inclined adults to prepare), pictures and oyster shell painting. This week we continue our culinary adventure with homemade ice cream in a bag. Get ready to shake, shake, shake the morning up, Marketeers!
Recipe of the Week
When visitors hear about New Orleans' huge Sicilian immigrant population that dates back to the late 1800s, they often ask, "Where's the New Orleans 'Little Italy'?" Back in the day, nearly every New Orleans neighborhood was a Little Italy with an Italian grocer on the corner influencing French Creole, German and Irish shoppers. Chef Duke LoCicero remembers his Sicilian grandpa with this dish.