Categories: morsel
      Date: Apr 11, 2016
     Title: April 11, 2016

Squash O’Clock!

Fresh & Local

There’s squash at market and our culinary imaginations are fast at work. Chilled squash soup. Fire-roasted squash skewers. Squash lasagna. As we embrace the flavors of Spring, we remind ourselves that the key to any good recipe is quality ingredients. If the above ideas sound like a bit much to bite off, try this week’s recipe for a simple take on squash’s toothsome taste.

ccfm | fresh & local

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pick of the week

Pick of the Week: Kale!

Kale, don’t go! Some of our vendors have either picked the last of their hardy greens or plowed them back into the earth. It’s sad to watch our favorite crops go out of season, but you should get excited for new farm fresh arrivals in the coming weeks. And be sure to have one last night of romance with your favorite fleeting crop.

Tuesday’s Green Plate Special

We have the distinct pleasure of hosting Baru at every Tuesday market in April. They’ll be serving a variety of scrumptious Latin Caribbean tapas that satisfy your desire for fresh, adventurous cuisine. Chef Edgar loves choosing market fresh ingredients to incorporate into his playful recipes that we know you’ll love!


recipe of the week

Recipe of the Week:
Squash From the Field

You’ve had a long day. You deserve to kick your legs up and let the squash do the work. Be sure to select the freshest, most vibrant squash from this week’s farmers market and get it in the kitchen ASAP.

What’s your favorite dish to make at home from the goods you buy at our market? Share them with us on instagram (@crescentcityfarmersmkt) and have your recipe featured in our weekly newsletter!