No Bad Apples | August 26, 2019

Fresh & Local:

No Bad Apples

Apples in the Big Easy? Our warmer climate is not great for growing apples which need a certain number of hours below a certain temperature (called chilling) in order to set fruit so we don’t see a lot of local apples. This year though, we have vendors from more northern parts and colder climates bringing heat tolerant varieties to market. Swing by our Uptown, Mid-City and CBD markets and check out our new vendor Mountain View Orchards from Chilton County, Alabama for Gala and Golden Delicious now, and Red Delicious, Fuji and Pink Lady apples as the season progresses. Amorphous Gardens just about four hours due north of New Orleans just finished their season up - although they’ve got plans for expanding the orchard in the works. Speaking of seasonality, apples are a fall crop all across the country. The modern magic of climate-controlled storage, waxing and other chemicals allows those fall apples to be sold all year. To read more about how old store bought apples are, check out this article. To get the tastiest, most nutrient dense apples, make sure you’re getting them in season from the farmers market!

Picks of the Week:

Muscadine Grapes

Last week we saw the first “grapes of the south,” also known as muscadines! Muscadines have been gathered for centuries in our region to make jams, jellies, preserves, and wine. They come in a dark purple color or a greenish pink and grow on vines like any grape. The term muscadine usually refers to the dark purple ones, while the lighter ones are sometimes referred to as scuppernongs or bronze muscadine. Their taste is a musky sweet (hence the name) and they’re unlike the grapes you’re used to since their skin is thick and slightly bitter, and you’ll find a few large seeds nestled inside. For this reason, they’re often used to make other things like jelly or wine and if eaten fresh, many people will squeeze out the soft center to eat, spit the seeds and discard the peel. While muscadines are currently found on the Mendez Farm table at the Uptown Market, expect to see more in the weeks to come.

Save the Date - October 13th, 2019

Mark your calendars, folks! The Crescent City Farmers Market Backyard BBQ is back for round two. Join us at Central City BBQ on Sunday, October 13th for this family-friendly fundraiser benefiting the Crescent City Farmers Market. The Backyard BBQ will feature over 20 local farm-supporting restaurants, a whole pig roast, local beers, garden-to-glass cocktails, live music, silent auction, and fall-themed kids activities. Enjoy small plates featuring local, seasonal ingredients from:

Aglio, Bacchanal, Barracuda, Carmo, Clancy’s, Cochon Butcher, Del Fuego Taqueria, Jack Rose, Luvi, Marjie’s Grill, Max Well, Mosquito Supper Club, Saba, Turkey and the Wolf, Toups Meatery, and more.

If you are interested in participating or donating a silent auction item please contact us here.

Vendor of the Week:

Grit Girl

Extremely warm welcomes to our newest Thursday, Mid-City Market vendor Grit Girl! In operation since 2000, what started as a small endeavor with friends and neighbors grew into supplying over 185 restaurants nationwide! Owner Brittany Barnes, proudly offers grits and other specialty items from stone-ground Mississippi grown corn. She proudly explains nothing ever sits on the shelf, grits are milled to order and preservative free! Grit Girls not only has grits, polenta, cornmeal and masa, but also offers a unique take on grits by milling black-eyed peas or popcorn! Swing by, say hi to Grit Girl employee Robert, and give ‘em a try!

Tuesday’s Green Plate Special:

Chef Indigo

Greetings and much love from Chef Indigo, a plant-based chef, yogi, and our August Green Plate Special. Chef Indigo has been specializing in the art of food for a little over 7 years and focuses on educational programs teaching children how to cook by giving them valuable information on staying uplifted, aware, and healthy in the best ways possible! Chef Indigo believes that he is here to help people elevate mentally, spiritually, and physically. Catch him one last Tuesday at the Uptown Market in August and be sure to try the cashew queso, with just the right amount of heat!

Recipe of the Week:

Homemade Applesauce

The temperature is finally dropping below 90 degrees and we are feeling some serious fall vibes at market. Carrots, butternut squash, and… apples! One of our favorite apple dishes is fool proof - try this simple applesauce recipe from The Forked Spoon. Scoop up some golden delicious or pink ladys at the market and you are good to go!

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!