Fresh Item of the Week
Tuesday Market, August 30, 2011 | 9 am - 1 pm
Lately Monica's Okra World has been bringing raw sugarcane to both our Tuesday and Saturday markets. Sugarcane is cultivated all over the world, from Brazil to the Philippines to here in Louisiana. It's used for everything from ethanol to cane syrup. You can enjoy it fresh from the market by peeling the tough outer layer, cutting the inner pulp into sticks and chewing the juice out of them. The sticks also make great swizzles for mojitos and other refreshing summer cocktails. Have another ideas for using raw sugar cane? Be sure to stop by the welcome tent and let us know!
Thursday Market, September 1, 2011 | 3 pm - 7 pm
Despite the heat, Thursday markets have been hoppin' from the moment we open until the moment we close. Clara Gerica of Pete and Clara's Seafood has been bringing beautiful shrimp to the market in all sizes. Market staff recently used Ms. Clara's shrimp to make locally-sourced paella, our Recipe of the Week.
Saturday Market, September 3, 2011 | 8 am - 12 noon
Can you believe September is already here? For our September "back to school" Marketeers activity, we'll have a Kids Culinary Class with Brianna Nowlin from the Sankofa Farmers Market. Brianna, who's taught at a kids culinary school for five years, will show us how to prepare a recipe using fresh market ingredients. This event is the Sankofa Farmers Market's payback of their Crescent Fund investment, which was used to fund their kids cooking demos.
Recipe of the Week
We're always looking for ways to adapt recipes to include all of the wonderful local goodies available at our markets. Paella is one of our favorite rice dishes (outside of jambalaya, of course). In order to adapt traditional paella for our purposes, we turned to Cajun Grain brown rice (see a local news story on Cajun Grain here) and, sausage, seafood, and vegetables from CCFM vendors. Paella is easily adaptable and can take a great deal of diversity of ingredients, so feel free to adjust as you see fit.