The Return of the Bywater Market | January 20, 2020

Fresh & Local:

The Return of the Bywater Market

Spread the news far and wide! In partnership with French Market Corporation, the return of the Bywater market is this Wednesday, January 22nd! The Bywater market will run 3-7pm every Wednesday, year round, rain or shine and is located at the Rusty Rainbow, the footbridge entrance to Crescent Park located at Chartres and Piety (across from Euclid Records).

Come for the fresh local food, stay for the door prizes! Purchase tokens at the welcome tent and you’ll receive a free CCFM 25th anniversary token magnet AND every fifth person gets a jar of farmers market pickles. As always, all Crescent City Farmers Markets are producer-only markets that run rain or shine. And don’t forget about our Market Match program that doubles SNAP dollars spent at market up to $20 per market day, and is available at all 6 of our market locations.

Follow our Facebook event for updates and keep an eye on our website for a complete list of opening day vendors!

Wanna be part of the show? CCFM is seeking volunteers to help count market shopper attendance during the grand reopening. Give us 2 hours of your time and well give you a “token” of our appreciation, a 25th Anniversary magnet made out of a repurposed token!

Honest Foods Co.’s Savory Boudin King Cake

Don’t get us wrong-- traditional king cake is great and all, but sometimes all that sweetness can give us a sugar overload. Looking for a break from icing and cream cheese? Honest Foods has you covered with their Savory Boudin King Cake! This king cake has a delicious, delicate crust piped full of flavorful boudin and topped with parmesan cheese. For a dairy free option, you can order it topped with sesame seeds instead! Order pickup at one of their 4 market locations (Tuesday, Wednesday Ochsner, Friday, and Saturday) or at Honest Foods’ bakery in Mandeville at 1228 Florida St. Cheers!

Show us your Scraps!

Did you know that you can bring frozen food waste to the Wednesday Ochsner and Friday Bucktown markets? Every week, Jefferson Parish Environmental Affairs will collect food scraps for Schmelly’s Dirt Farm to transform into soil-enriching compost! Examples of acceptable scraps include: fruit and veggie peels and trimmings, coffee grounds, nut shells, egg shells, and grains.

There are many benefits to composting. Food waste that goes to landfills produces the powerful greenhouse gas methane (because smothered by other trash, the process becomes anaerobic in the absence of oxygen). When it’s composted, not only do we avoid those gasses and unnecessary landfill contributions, but we also end up with a finished product that can be returned to the ground from whence it came, providing soil nutrition and aeration for the next crop. So whether you’re new to composting or have been looking for a convenient way to get into it (or back into it), bring your frozen food scraps down to the farmers market while you pick up your weekly groceries whose trimmings will become next week’s compost.

Zip Book Signing and Spectacular Pigeon Lift Off

Please join CCFM and The New Orleans Glassworks & Printmaking Studio for a fun, family-friendly event at the CBD Market on Saturday, January 25th from 9-10am! Author Diane Condon-Boutier will be signing her book ZIP: The Story of a Carrier Pigeon in WWII alongside a special carrier pigeon release and appearance from Big Chief Delco Clarence Dalcour and The Congo Kids. For more information check out our event poster or visit New Orleans Glassworks.

Vendor of the Week:

Honest Foods Co.

Honest Foods’ mission is to provide people with better bread and a better life. Baker Irina Kagan believes bread is the soul of every meal and uses unbleached, unbromated whole grain flour. Their recipes do not include dairy, eggs, or sugar; they prefer to stick to the wholesome fundamentals of artisanal bread baking. In fact, Honest Foods caters to many diabetic customers and some of their products are Eat Fit NOLA certified. These bakers are constantly experimenting with new recipes and flavors depending on seasonal availability, and bring some hearty staples as well. Irina’s personal favorite is the jewish rye, but we’re still in a four way tie between the rustic white, jalapeno cheddar, artichoke parmesan, and everything bagel loaf. Visit them at our Tuesday, Wednesday, Friday, and Saturday markets to try out their new lineup of sweet and savory pastries.

Tuesday’s Green Plate Special:

Thali Llama

Thali Llama is heating things up as the Green Plate Special to kick off the new year! Thali Llama focuses on different regional cuisines of India, where Tyler and Merritt explore dishes they learned throughout their travels. Stop by every Tuesday through the end of January for some heartwarming dishes including mango curry, stuffed naan, butter chicken, and more!

Recipe of the Week:

Spice Up The Jam

For the rest of the country, folks are two full weeks deep into new year’s resolutions with thoughts tuned to renewal, re-evaluation and creating better self-care habits. But here in New Orleans it’s King Cake Season! Stuck in limbo between the post-Holiday haze and Mardi Gras, left wondering if we should just wait until Ash Wednesday to even start those resolutions? I say “baby-steps”. So in the spirit of the new year and starting better habits, here’s a plant-based take on Louisiana favorite Jambalaya. Whether Cajun or Creole, we can always use a little more veg in our life. This veggie-based take will tick all the flavor boxes. Mix it up with meaty mushrooms and add that savory, umami flavor. Intensify your flavors and bloom your spices first (smoked paprika is my secret weapon). A sheet of kombu seaweed or sprinkling of wakame will impart the flavor of the sea. And start off by creating a rich base, make a veggie stock from produce scraps that are too good for the compost bin. – Allegro Hopkins, Market Coordinator

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!