Thursday Farmers Market 6400 Perkins Rd--8 am to Noon
Pick up everything you need for a locally inspired graduation party at the Thursday Farmers Market. Gulf shrimp, sweet corn, new potatoes and freshly dug onions combine for an impressive shrimp boil. Tea cakes, local strawberries and whipped cream make the perfect summer strawberry shortcake. You can also find fresh cut flowers and garden plants to decorate your home or garden. Everything you need for the perfect party can be found at the Red Stick Farmers Market.
Saturday Farmers Market 5th and Main Streets--8 am to Noon
Put on your dancing shoes and enjoy music by local accordion player Mel Chavis this Saturday morning. Local farmers will have an excellent supply of fresh, seasonal produce including peaches, blueberries, eggplant, fresh red beans, sweet corn, colorful peppers, okra and tomatoes. Freshly baked breads, pies, honey, jams, pickles, meats, seafood, milk, cheeses, prepared foods, plants, and cut flowers can also be sourced from local producers at the Market. Step inside Main Street Market for more local gift items and delicious breakfast options.
Fresh from the Market
Join student chefs from the Louisiana Culinary Institute this Saturday for the weekly Fresh from the Market cooking demonstration. The chefs will shop the Red Stick Farmers Market for fresh ingredients and combine them to demonstrate seasonal recipes for the home cook. The cooking demo begins at 10 am in the North Street seating area of Main Street Market and shoppers are encouraged to sample the chefs' creation.
Tuesday Farmers Market 8470 Goodwood Blvd--8 am to Noon
Sweet corn has arrived at the Tuesday Market, and we can't get enough of it! It is great on the grill or cut the kernels off and combine in a fresh salad or salsa. It doesn't take much to bring out it's sweet flavor and we suggest simply sauteing in the pan with a little butter, salt and pepper to enjoy the natural fresh taste. Pick some up at the Tuesday market and try out this simple recipe at home.
Kale and Red Bean Gumbo Ingedients
6 cups Kale leaves (chopped)
1 Green bell pepper (chopped)
1 large Green Onion, white and pale grenn parts only (chopped)
1 cup Canned tomatoes in puree
4 cups Vegatable broth
2 Bay leaves
1 teaspoon Dried Oregano
1 teaspoon Dried Thyme
1 can Red beans (drained and rinsed)
8 pods of fresh okra (cut into 1/2-inch pieces)
Salt and freshly ground pepper
Hot pepper sauce (optional)
Steamed rice (for serving)
Cooking the Vegetables
Combine the kale, bell pepper, green onions, tomoatoes and broth in a heavy-bottomed saucepan or Dutch over. Add the bay leaves, oregano, and thyme. Bring to a boil over medium-high heat. REduce the heat to medium-low, cover, and simmer until the kale is tender, about 30 minutes.
Finish the Gumbo
Add the beans and okra to the vegetables. Cover and cook until the okra is just ender, about 15 minutes. Season to taste with salt, pepper, and hot pepper sauce, if using. Divide the rice among deep bowls and ladle the gumbo atop.
