Categories: morsel
      Date: Dec  4, 2017
     Title: December 4, 2017

Blue Skies and Ruby Reds



Fresh & Local:

Add to the citrus repertoire… grapefruit! Sweet ruby reds are everywhere this time of year but you might be able to find white or deep red varieties as well, with white generally being more bitter, and the redder the sweeter. A cross between a pomelo and an orange, the grapefruit shows both sides with its juicy sweet tartness, and bitter pith. The name grapefruit alludes to the clusters of fruit on the tree, resembling bunches of grapes. Like other citrus, grapefruit does quite well in the gulf south but like other citrus, is also threatened by citrus greening and canker, two devastating citrus ailments that haven’t had any impact yet on our smaller market growers. Enjoy vitamin C rich grapefruit juiced or add to desserts for a tart piquancy, or check out our recipe of the week below for a new take on the half-a-grapefruit breakfast.

fresh and local image

pick of the week

Picks of the Week
Turmeric

Fresh turmeric root is being sold at Poche Family Farm’s tent on Saturdays and Tuesdays! Turmeric is a powerful root well known for giving curry its yellow color. It is closely related to ginger and is used for cooking in many of the same ways. When you buy a knob of it, just chop off the portion you need, a little goes a long way! The cut edge will scab over and you can use it again later. It’s incredibly shelf stable. It is a perennial herb native to India and is a natural anti-inflammatory, protects cognitive abilities, improves heart health, helps with digestion, and more. Traditional dishes like curries and stir fries are a great way to use turmeric. Or, check out Amanda’s Frozen Fruit Bars’ turmeric lemonade at the Tuesday or Saturday markets for a refreshing beverage your joints will thank you for.

Don’t Stop the Music

Music at the Market is made possible by the New Orleans Jazz and Heritage Foundation’s Community Partnership Grant, the French Market Corporation and support from market patrons like you. We believe that, like food, music is an integral part of building community in our market spaces and wish to see it thrive. Look forward to more tunes at the market!

pick of the week

vendor of the week

Vendor of the Week:
Artz Bagelz

You may have noticed a new addition to our Tuesday and Saturday Markets… Why yes, Artz Bagelz is back in business! The beloved bagel shop that originally made its mark on Magazine Street has found a new home at the Crescent City Farmers Market. After shuttering the business, the love for Art’s chewy fresh bagels never went away. Back by popular demand, Kim and Art Zacharczyk are happy to be back in the kitchen and are always adding new flavors, schmears, and bagel chips! Nothing like a fresh bagel, lox schmear, and a hot cup of coffee on a Saturday morning, I tell you what.

Tuesday’s Green Plate Special:
Sneaky Pickle

Ladies and gents, may we present Sneaky Pickle - An eclectic Bywater/Upper Ninth champ of a cafe. Get ready for a month of an ever-changing menu of farm-fresh, from-scratch fare, including the signature “sushi bowl” - a deconstructed roll including nori, sticky rice and veggies. By rotating local ingredients from the likes of VEGGI Farmers Cooperative and Des Allemands Katfish, Chef Ben Tabor aims to encourage vegans and meat eaters to enjoy their meals together. Get the “bowl of food”, a beans, grain and veg mashup. No really, get it… It’s my favorite.

Green Plate Special Vendor

recipe of the week

Recipe of the Week:
Broiled Grapefruit with Cinnamon Sugar

Looking for a new take on grapefruit? Try broiling it with cinnamon and sugar - Chef Faith Durand says “This is such a simple way to add some warmth and freshness to your breakfast. You simply sprinkle a grapefruit half with cinnamon sugar and broil it until the flesh of the sweet-tart grapefruit swells up, nearly bursting with the hot juice inside, and the sugar turns into a gentle crust. The warmth brings out all the juiciness of the grapefruit and the tart flavor. Every bite has that juicy taste, along with a bit of sweetness from the sugar.” Couldn’t have said it better myself.

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!