Categories: morsel
      Date: Aug 14, 2017
     Title: August 14, 2017

Add some value to your week!



Fresh & Local

It’s hot in the summertime, and in Louisiana we have fewer heat-loving vegetables than cold-loving ones. Due to heat, pests, and excessive rain, the summer is also the most challenging to grow in! Sure, we have plenty of okra, squash, peppers, and eggplant, but other varieties of fruits and vegetables are challenging to grow.

While the season is winding down, we recommend you check out the many of our value added items at the market! Nur’s Kitchen has many varieties of hummus and lentils, Spicy Lady has every type of seasoning you could imagine, Paul’s Palate has pesto for every taste bud, and several of our vendors make their own hot sauce! Many of our vendors also take their vegetables and pickle them, like pickled okra and bread and butter pickles. Use the hot season to explore products you wouldn’t normally try!

ccfm | fresh & local

fresh & local image

Pick of the Week:
Catfish tenders

Did you know in 1975 Des Allemands was declared catfish capital of the world? That’s right, and we have our very own Des Allemands Outlaw Katfish Co. at the Tuesday market weekly! Head over to their booth and try their fresh, wild-caught catfish.

pick of the week

pick of the week

Mayhew Bakery

Kelly Mayhew is known for getting creative in the bakery. A couple weeks ago he introduced Nutella bread! That’s right, delicious fresh bread filled with Nutella. Every week is something new, so be sure to find him at Tuesday and Saturday markets with his fresh creations.

Tuesday’s Green Plate Special:
Frencheeze

Tuesdays in August means Frencheeze Food Truck! Get a bacon, egg, and cheese croissant for breakfast and head back for any variety of lunch options. Enjoy them at 200 Broadway Street from 9 a.m. to 1 p.m. Tuesdays in August.

Green Plate Special Vendor

recipe of the week

Recipe of the Week:
Fish Fillets with Tomatoes, Squash, and Basil

Use Des Allemands catfish or any of your favorite fish varieties in this recipe. You can grab plenty of tomatoes, squash, and basil at our market to round out the ingredients. It can even be made up to four hours ahead of time if you want to prepare it early!

What’s your favorite dish to make after visiting the Crescent City Farmers Market? Share your recipes with us on Instagram or Facebook or even Twitter and it might be featured in our weekly newsletter!