<p>Marketeers and WHM at the Market</p> | March 11th, 2024

Fresh & Local:

Marketeers and WHM at the Market!

This month we are partnering with the Friends of the Lafitte Greenway to do a variety of activities for Market March Madness at our Thursday Market. This week, we will do a special Thursday Marketeers activity for kids 12 and under.

Marketeers Club was created with the belief that farmers markets are for everyone, including kids! We believe that farmers markets grow healthy kids. We invite all shoppers under 12 to become a Marketeer. All Marketeers receive a voucher in the mail for $5 in tokens (good at all CCFM vendors’ booths) on their birthday to spend at the Crescent City Farmers Market. Parents you can enroll your children in the Marketeers Club by completing the Marketeers Club Form.

Picks of the Week:

Sunday City Park Market back at Tad Gormley

This Sunday, March 17th we are back at Tad Gormley! Thank you to all who joined us yesterday at the Irby Field Parking Lot for one day only - give us feedback about this temporary move and our markets! This Sunday, we are excited to welcome back Amorphous Gardens, rejoining us for the first time since last November with their heirloom/open pollinated vegetables and herbs. We have also recently welcomed Que Pasta NOLA and Fresh Fruit Sensations to the Sunday City Park market. Come shop with these vendors, along with all your other favorite weekly Sunday vendors at Tad Gormley this weekend!

Regular Hours are Back this Thursday!

☀️ Daylight savings time has begun which means that our Thursday Mid-City market is back to our regular hours of 3-7pm! Starting this week, March 14th, come join an extra hour of sun with us on the Lafitte Greenway featuring all of your favorite Thursday vendors. 

In addition to the longer hours, we have more Market March Madness programming for this Thursday 3/14 market. The lineup includes:

3pm: Marketeers: Paper Butterflies Crafts

4pm: Music by Burris

4:30pm: Market March Walking Group

5pm: Basketball Activity

6pm: FitNOLA: Boot Camp

Remember to Observe the Parking Regulations

As you prepare to come out to Crescent City Farmers Market. make sure you are familiar with the parking rules! We want to create a safe and seamless experience for market participants and residents of the surrounding neighborhoods! When parking at market, please pay attention to nearby street signs for listed parking restrictions at each market. For our Sunday City Park Market, there is no parking on Marconi Drive in areas with diagonal white parking lines or on the neutral ground (park there and you might find yourself with a ticket). Please observe these parking regulations - when customers park on the neutral ground or in the street, it jeopardizes our ability to operate a market in this location. At our Thursday Mid-City Market, this includes no parking on the uptown side of Lafitte Avenue; parking here may result in tows! Finally, at our Tuesday Uptown Market, customers may enter the Tulane parking lot from Broadway or Leake Ave. When parking at any market, please pay attention to any nearby street signs so that we may all continue to enjoy all market locations.

Vendors of the Week:

Value-Added Female Vendors

Visit our Vendors of the Week webpage to meet all of this week's amazing CCFM vendors in honor of Women's History Month!

Amanda’s Fruit Specialties - Meet Amanda of Amanda’s Fruit Specialties! Amanda has been bringing fresh juices and popsicles to the market for over 20 years! Growing up in Nicaragua, she ate fresh fruit like papaya, coconut, and mango daily. She wanted to bring those bright seasonal tastes to New Orleans, packing a punch in her juice and frozen fruit bars. Some of Amanda’s most famed specialties include peach lemonade, watermelon lime, ginger lemonade, and her avocado cream frozen fruit bar.

Buttery Spell - Meet Amanda and Nick, the owners and butter connoisseurs of Buttery Spell! Buttery Spell was started in August 2020 during the height of the pandemic. While Amanda was home attempting to stay sane in the midst of all the stress and craziness, their very first nut butter, Milk Chocolate Pecan, was born. A year later, the compounds were introduced! The first compound butter made was Shrimp Butter, now known as Cajun Butter, and it’s still around to this day. Buttery Spell makes their gourmet peanut butters and compound butters with love and intent, intentionally utilizing fresh ingredients and amazing flavor profiles with the goal of waking up your taste buds!

& Many More!

Recipe of the Week:

Spaghetti Squash Burrito Bowls

This spaghetti squash burrito bowl recipe is both simple to prepare and extremely filling! These lovely vegetarian burrito bowls are vegan, gluten-free, and, most importantly, delicious. The recipe yields four burrito bowls. Thinking about trying this recipe? Stop by the market to get cabbage from Monica's, cilantro from River Queen Greens, and green onions from Monica's, Isabel's, or River Queen Greens.

Ingredients

Cabbage and Black Bean Slaw

• 2 cups purple cabbage, thinly sliced and roughly chopped (2 in. long pieces)
• 1 can (15 oz.) black beans, rinsed and drained
• 1 red bell pepper, chopped
• ⅓ cup chopped green onions, green and white parts
• ⅓ cup fresh cilantro, chopped
• 2-3 tbsp. fresh lime juice, to taste
• 1 tsp. olive oil
• ¼ tsp. salt

Avocado Salsa Verde

• ¾ cup mild salsa verde
• 1 ripe avocado, diced
• ⅓ cup fresh cilantro
• 1 tbsp. fresh lime juice
• 1 medium garlic clove, roughly chopped
• Optional garnishes: chopped fresh cilantro, crumbled feta, seasoned toasted pepitas

Roasted Spaghetti Squash

• 2 medium spaghetti squash, halved, seeds removed
• 2 tbsp. olive oil
• Salt and freshly ground black pepper

Directions

1. Preheat the oven to 400°F and line a large baking sheet with parchment paper for easy clean-up. On the baking sheet, drizzle halved spaghetti squash with olive oil. Rub olive oil all over each half, add more if needed.
2. Sprinkle insides of squash with pepper and salt. Turn over so the insides are facing down. Roast for 40-60 minutes, until flesh is easily pierced with a fork.
3. Meanwhile, in a medium mixing bowl, combine cabbage, black beans, bell pepper, green onion, cilantro, lime juice, olive oil, and salt. Toss. Set aside to marinate.
4. In the bowl of a blender or food processor, combine avocado, salsa verde, cilantro, lime juice, and garlic. Blend until smooth. Pause to scrape down the sides as needed.
5. To assemble, use a fork to separate and fluff the squash flesh. Divide slaw into each spaghetti squash “bowl,” and add a big dollop of avocado salsa verde. Finish with another sprinkle of pepper, cilantro, and optional crumbled feta or pepitas.

Source: Cookie and Katie