Market Lunch Menu for Saturday, December 1, 12 - 1 PM
The Culinary Corps returns to the market for a market brunch feast!

Huevos Rancheros (Mexico)

A crisp flour tortilla topped with spicy black beans, scrambled eggs, grated cheeses, cilantro pesto and fresh salsa

Rosti Potatoes (Switzerland)

Freshly-grated potatoes sautéed with sweet cream butter, bacon, sweet onions, chives and scallions
 

Spiced Crepes (France)

With Pecan Praline Sauce and Whipped Creme Fraiche

Citrus Salad with Mint (New Orleans)

Check out our new Recipes section starting with this one: 

Sweet Potato and Chesesi Ham Rosti

Serves 4
 

3               Tbsp Unsalted Butter

1               Small Onion, Finely Chopped

1               Green Onion (Scallion), Thinly Sliced, w/o Green Stem

1/4 lb        Ham, Cut into Small Cubes

1               Clove Garlic, Finely Chopped

4               Large Sweet Potatoes, Peeled and Coarsely Grated

To Taste  Salt and Pepper
 

In heavy bottom 8” skillet, melt 1 tbsp butter over medium-high heat. Add onion and scallion whites and saute until soft and slightly brown (3 minutes). Add ham, and saute until slightly brown (2 minutes). Add garlic and briefly saute until fragrant (30 seconds). Add remaining 2 tbsp butter. When melted, add grated potatoes along with salt and pepper to taste. Stir well to combine. With the back of a spatula, press down hard on mixture to flatten against the bottom of pan. Allow bottom of the rosti to get brown and crisp (4-5 minutes). Flip rosti with spatula (if it breaks up, don’t worry, just make sure the uncooked portion in now facing the bottom of the pan), and press down with spatula. Allow opposite side to brown. When tender and crisp, flip rosti directly onto a serving platter. Cut into four servings, Garnish with sour cream and a sprinkling of chopped scallion greens. Can be made several hours ahead and kept warm in a 250 degree oven.

Award-winning Chef Chris DeBarr of The Delachaise is talking Tiki with a ‘Back-to-the-Beach’ theme for the last big weekend of the summer.

Market Lunch Menu for Saturday, September 1, Noon - 2pm

"Crescent City Luau" Pork Spareribs
Tiki pineapple glazed pork spare ribs with mashed sweet potatoes & plantains, served with refreshing Asian mustard greens slaw

OR

Royal Cambodian Catfish Curry
Des Allemands catfish smothered in exotic South East Asian Curry
with crispy peanuts, fried shallots & coconut garnish, served with
warm rice and refreshing Asian mustard greens slaw

The Monthly Market Menu features Fine Food at Neighborhood Prices.  Just $10 for Adults and $5 for kids.

Also Available….

Tiki dessert $3     and    Non-alcoholic Luau drink $2

Are you a member of the Farmers Market Birthday Club?  Birthday Club members get a FREE Market Lunch in their Birthday Month. 

Sign up today!  Call the Market Office at  482-5722  for all the details..

Click on MARKET NEWS to read about other events at the Saturday Market.

Thanks to all of YOU, last week’s first-ever Community Brunch was a big success.  The all-volunteer CulinaryCorps prepared a delicious meal for an enormous crowd of hungry neighbors and well-wishers.  And because you helped us to raise some much-needed cash to maintain the health of the Market, we have decided to do something really nice for YOU.

Fine Cuisine at Neighborhood Prices!

Please keep watching this space for more details.  And, if you want to be the FIRST to know all about it, go to the "ABOUT" page and sign up for the newsletter.  Thanks so much; the Upper 9th Ward Farmers Market loves YOU!

The first ever Farmers Market Community Fundraiser Brunch will be held Saturday, June 2,  from 11am - 1pm.  All the delicious menu items showcase the fine products our vendors bring to market every week.  Fresh eggs, hand made chorizo, locally grown berries and much more.  Here’s the menu….

Lemon-Ricotta Pancakes with Blueberry Compote (Ben Burkett & Donnie Travis)      

Shrimp & Cheese Grits: Featured Picture!  (Kay Brandhurst, Shrimper)

Scrambled Eggs with Chorizo Sausage (Gill’s Farms & Dona Blanca Dairy)

Fresh Fruits with Mint (Many Farmers)

Freshly Baked Pastries (Voo-Dough Bakery)

Coffee, Tea & Juice

We Have Only 60 Seats for this Brunch!  Don’t be left out!  RSVP NOW! 

Call 482-5722 to reserve your seat! 

Your donation of $10 per adult and $5 for children 12 and under will help your Farmers Market stay healthy and keep growing.  Be part of the Ninth Ward Renaissance.  Rebuild your community and have fun with your family and friends.

Thanks for all of your support. The Ninth Ward Farmers Market loves YOU!

Sunday November 12, 2006 Downtown Neighborhood Market Consortium opened our first Farmers Market at St. David’s Church on St. Claude Avenue in the Lower 9th Ward.  Father Joe Campion, of St. David’s, offered blessings on the market (pictured).  He also invited us to move the market out onto St. Claude Avenue instead of the parking lot behind the church.

Since the first Sunday, we’ve had markets weekly (except for Thanksgiving weekend).  For a brand new market in a neighborhood missing most of its inhabitants we’ve had good turnout, despite blustery weather and Saints games competing for peoples’ time on Sunday afternoons.  

Check it out for yourself!  Join us at the market.

Media Coverage:

Lolis Elie of the Times-Picayune came out and wrote a great article on the market that you can read here:   Market Brings Fuel for Rebirth

David Aman with the Multicultural Foodservice and Hospitality Alliance visited the market and produced an excellent short video on the market you can watch here: Lower 9th Ward Market Video