Camellia City Market

This Weekend at the Market

2011-03-18T12:18:00.000-07:00

Don't forget that we have moved! The Camellia City Market is now located in the city parking lot at Robert and Front Streets in Olde Towne Slidell. We will remain at our new location until the construction of the new Slidell Auditorium has been completed.

This Saturday, we are very happy and excited to have the talented music students from Live Oak Middle School perform at the market. Come out and support our budding musicians!

And we have returned to our spring/summer hours. That means that we will be opened from 8am - 12pm. Be sure to come early for the best pickin's.

We've Moved!

2011-02-22T06:23:00.000-08:00

WE'VE MOVED!!

Due to the construction of the new Slidell Auditorium, we have requested and were granted permission by the city of Slidell to temporarily move our location to the city parking lot at the corner of Robert and Front St. in Olde Towne. We are very excited about this because our new location will afford us all plenty of space and parking. We will be making the move on SATURDAY, FEBRUARY 26.

Turkey, turkey everywhere and way too much to eat...

2010-11-19T06:59:00.000-08:00

Is this your annual dilemma? Well, we challenge you to put on your chef hats and come up with a creative turkey casserole dish to turn the standard Thanksgiving leftover into something delicious. Or maybe you already have a favorite leftover turkey casserole recipe. This year, the Camellia City Market is holding its first ever Turkey Day Leftover Casserole Contest.

Interested? Well, here is the what you need to know. Participants are asked to create a casserole recipe to use up their anticipated leftovers from Thanksgiving with turkey as the anchor of the dish. Recipes should then be submitted by email to Danny Blackburn, our Market Coordinator, at ccmdirector@yahoo.com no later than 3pm on November 22 (the Monday BEFORE Thanksgiving). Or recipes can be hand delivered to Danny Blackburn at the Camellia City Market on Saturday, November 20.

Eight finalists will be selected by a group of celebrity chefs and notified by email on November 23. On Saturday, November 27th (the Saturday following Thanksgiving), the eight finalists will deliver their potential winning dish, ready to eat, by 11am to the Camellia City Market for tasting and judging. Samples will also be given away to market-goers.

We think that we have the most creative market-goers around and we can't wait to taste all of your delicious culinary treats. After all, we are going to have leftovers, too, but we're not nearly as creative as you!

Camellia City Market Artist Row

2010-08-12T14:19:00.000-07:00

This Saturday is the second Saturday of the month and you know what that means - the Camellia City Market Artist Row. Come down to the market and browse the wares of our talented local artists as well as the goodies from our local farmers, bakers and cooks.

Blueberries - Possibly the World's Most Powerful Fruit

2010-07-01T08:22:00.000-07:00

I have always loved blueberries. In fact, I don't know many people who don't. And it seems that I have always known they were good for me, but, until recently, I didn't know just HOW good they are for me.

Did you know that they are good for heart, eyes and brain? They help with digestion, lower your cholesterol, promote a healthy urinary tract and offer protection against colon and ovarian cancer. Whew. That's a lot for a little, bitty berry.

So, add more blueberries to your diet and live healthier. And remember, blueberries are not just for breakfast or dessert. Here is a popular recipe from Allrecipes.com.

Blueberry Spinach Salad

Ingredients
1/2 cup vegetable oil
1/4 cup raspberry vinegar
2 teaspoons Dijon mustard
1 teaspoon sugar
1/2 teaspoon salt
1 (10 ounce) package fresh spinach, torn
1 (4 ounce) package blue cheese, crumbled
1 cup fresh blueberries
1/2 cup chopped pecans, toasted
Directions
In a jar with tight-fitting lid, combine the first five ingredients and shake well. In a large salad bowl, toss the spinach, blue cheese, blueberries and pecans. Add dressing and toss gently; serve immediately.

Hattip: Suite101.com and Allrecipes.com

It's finally here!

2010-06-29T09:01:00.000-07:00

After many frustrating hours, I can finally, proudly announce that our new, updated website is here. Some of the new features:

-Easier to navigate and read
-Menu link to photo album
-Menu link to blog
-Easy to change and update (this probably only pertains to me, but I'm really excited about it)
-Calendar of events
-and more

Check it out and let us know what you think.

Weeds, weeds, everywhere and oh so much to eat?

2010-06-22T05:52:00.000-07:00

Every summer, my husband and I are faced with the same problems with our yard. It's a nasty problem that seems to start small and literally grows out of control. Our problem? Weeds! We have tried everything, or so I thought. It seems that we overlooked a very interesting, very simple and not to mention, tasty, solution. We can eat them!

Weeds offer the palate a delight of flavours that can be rarely imitated by conventional greens. So rather than looking upon an entire field of cheerful yellow as a testing ground for mass annihilation, why not consider it a garden replete with salad greens free for the taking?

Dandelion is indeed tasty, but it is also bitter, an acquired taste that is either immediately refused or becomes an addiction. Usually, the larger the leaf, the more bitter the taste and the more cooking it requires to temper the flavour. Dandelion leaves are at their best until the plant flowers.

A classic recipe is to serve dandelion with bacon. A modern take replaces the bacon fat with extra virgin olive oil and is instead sprinkled with bacon crumbles.

Sauté a clove of garlic that has been sliced in some olive oil until it begins to golden.
Add a handful of washed, tender, young dandelion leaves that are still a little wet to the pan and cover for a couple of minutes to steam.
Check frequently. When the leaves are wilted, transfer everything to a bowl.
Top with crumbled cooked bacon, parmesan or feta cheese and a little lemon juice, salt and pepper.

So, I no longer dread the first appearance of the weeds that have plagued my lawn. Now, I eagerly await their appearance with a fork in my hand, a smile on my face and a growl in my stomach. Bon appetit!

Be sure to read the whole article before preparing.

hattip: suite101.com

What's in Season?

2010-06-10T06:55:00.000-07:00

I'm sure you all have heard the advice to eat seasonally, that is, eat fruits and vegetables that are ripe and ready to eat during the current season. But visiting the modern grocery store makes that really difficult since they are able to get most fruits and vegetables year round. Of course, even though you can get them year round doesn't always mean that they taste the best or are at their healthiest. For the best tasting, most nutritious produce, you should strive to get the them at the peak of their natural, local growing season.

To help you figure that out, here is a general list:

Winter: Carrots, chicories, chard, oranges/citrus, turnips, greens (kale, turnip, mustard and collard)

Spring: Carrots, cauliflower, greens (kale, turnip, mustard and collard), lettuces, radishes, rhubarb, strawberries, turnips

Summer: Asparagus, basil, beets, blackberries, blueberries, broccoli, cabbage, carrots, figs, beans, lettuce, peaches, summer squash, corn

Fall: Basil, carrots, chicories, chard, greens (kale, turnip, mustard and collard), green beans

This is by no means a complete list, however, it is a good general list. Make friends with the produce manager at you local grocery store, or even better, make friends with your local farmers. They will be able to tell you when and where your produce was picked. Your taste buds and body will thank you!

Here Comes the Produce!

2010-06-03T06:24:00.000-07:00

As we all remember, it was a long and very cold winter. Remember, too, how it affected us? Well, it affected our area produce, too. Our farmers found that their fruits and vegetables are taking a lot longer to ripen this year. Consequently, they haven't had any produce to sell at our market... until now. Starting this weekend, our farmers are starting to come back to the market with delicious, RIPE produce.

So, if you don't see your favorite vegetable this weekend, be patient and don't give up on us. We are trying to bring you the best produce that we can, but we want it to be local. I guess we could ship in fruits and vegetables from around the world, but that would defeat our purpose. Believe us when we say, we are doing everything we can to bring in every local farmers we can find to provide you with the best, freshest produce in town.

Thanks for understanding and for your patience. Unlike the grocery store, we are at the mercy of Mother Nature.

Happy Birthday to Us!

2010-06-02T16:05:00.001-07:00

Come out this weekend to the Camellia City Market and help us celebrate our 2nd birthday! We are very excited that not only is Cajun Chef John Folse coming out to celebrate with us, but we also are welcoming back several produce vendors selling mushrooms, peaches, honey, etc. And even more produce will be coming to the market over the next few weeks (fruits and veggies have been very slow growing this year due to the long, cold winter).

It should be a lot of fun this weekend, but it won't be the same without you. Make plans now to visit us on Saturday!

Welcome Back

2010-05-13T06:41:00.000-07:00

The Latino Farmers Cooperative of Louisiana will be back at the market this Saturday with all kinds of fresh veggies. According to Kathia Duran, the Executive Director, We will have everything but the kitchen sink. We have lettuces coming out our ears!

Come on out to the Camellia City Market, Slidell's first and only true farmer's market, and become a locavore.

Don't Miss the Brown Bag Concert Series at the Market

2010-05-13T06:35:00.000-07:00

This Saturday, May 15

Those Oliviers

Busy Weekend at the Market!

2010-04-15T09:29:00.001-07:00

Wow! What a busy weekend we have, both at the market and around Slidell. This weekend, we are having the 2nd annual Slidell Memorial Health Fair at the Camellia City Market and that coincides with the Olde Towne Antique Street Fair. Luckily, it is going to be a gorgeous weekend to be outside!

So, what is this health fair, you might ask? Well, I'll tell ya. It's from 8:30-Noon in Griffith Park. Slidell Memorial Hospital will have respresentatives there from the Imaging & Cancer Services, the Sleep Disorder Center, the Maternal Child & Parenting Center, Nutrition & Diabetes Education as well as others. They will be performing all kinds of tests such as a grip strength test, body mass index screening, blood pressure screening and cholestoral screening. Of course, if you want to test your cholestoral, make sure you don't eat anything for 8 hours! We want to make sure it's accurate, right.

And once you find out how healthy you are, you can continue to stroll around the market or through all of Olde Towne and enjoy all of the goodies, including fresh fruits and vegetables, homemade baked goods and of course, antiques at the street fair.

If you are still looking for something to do after all of that, you can enjoy Slidell's annual Crawfish Cook-off at Fritchie Park.

Whew, that's a lot! But don't worry, with some careful planning, you can do it ALL!!

Why Should You Grow Your Own Garden?

2010-04-06T12:10:00.000-07:00

April is National Garden Month so I decided to use this time to encourage you to grow your own vegetable garden. Why, you might ask? My, oh my there are so many reasons why…

1. Flavor. There is nothing like the taste of a fresh from the ground vegetable. Carrots, for example, will never taste as sweet as when they are first plucked from the ground. I’ll never forget how delicious my grandmother’s eggplant tasted straight from her garden. I’ve never been able to match it with store bought eggplant. The longer the time from the ground to your mouth, the less flavor it will have.

2. Nutrition. Not only will your vegetables taste better, but they will also healthier for you. According to GardenGuides.com:

Fresh vegetables from the garden will typically contain more vitamins and minerals than their counterparts sold at the supermarket. Commercially grown produce is usually harvested when it is still immature, especially when it is being transported from one state to another. Without fully maturing, the vegetables do not develop their full nutrition potential. Vegetables also begin to lose some of their nutrients immediately after picking. Frozen and canned foods tend to retain more of their nutrients than fresh vegetables sold in the store, because they are processed immediately after harvesting.

3. Healthy Living. If your vegetables taste better, guess what…you will want to eat more. And we all know we need to get more fruits and vegetables into our diets. This is especially true for our kids. Teaching our kids healthy eating habits when they are young will set them up for a lifetime of healthy eating.

4. Safety. When you purchase commercially grown fruits and vegetables, you have no idea what is being used to control garden pests. When you are the gardener, you get to decide what you use.

5. Saves Money. As fuel and other costs rise, so too do the price of fruits and vegetables. By growing your own, you are no longer a slave to the grocery store prices. You can enjoy your homegrown goodies year round (if you can or freeze your surplus) and knock down the cost of your grocery budget.

Convincing, right? So, why are you still sitting there? Go grab your shovel and start digging. Oh, and happy growing!

Of course, if you aren’t able to grow your own vegetables, visit the Camellia City Market every Saturday and buy your produce straight from our local farmers. Who knows, you could be buying your neighbor’s extra home grown vegetables.

Either way, your body and taste buds will thank you!

hattip:www.gardenguides.com

Show Off Your Most Creative Easter Eggs

2010-03-19T09:09:00.000-07:00

Does your family have an Easter tradition of decorating Easter eggs? I know that we do and they are some of the most beautiful and creative works of art that my children have ever produced. Well, we at the market want to see YOUR works of art. Simply upload a picture on our Facebook page and show us your creativity. Not a member of facebook, well, email your pictures to us and we will post them on our blog and our Facebook fan page so that we can show the world what creative friends we have. We can't wait to see your pictures!

Here Come Peter Cottontail...

2010-03-19T09:07:00.000-07:00

Calling all kids - Saturday, April 3rd, the Easter Bunny will be making a special appearance at the Camellia City Market to hide some Easter eggs for 2 very fun Easter egg hunts. At 10:00am, the hunt begins for the older kids and at 11:00am, the younger kids begin their hunt. So, bring your kids, your grandkids, your neighbor's kids and come to the Camellia City Market and celebrate Easter with us.

This Weekend at the Market - March 20

2010-03-19T08:57:00.000-07:00

This weekend's cooking demonstration will be with Joyce and Darnell's Casual Dining. They will be cooking a shrimp and pasta dish. Yum!

Overboard is back at the market playing entertaining the folks with their toe-tapping, fun music. Always a crowd favorite. We've missed them during the cold winter.

Don't forget our Gardening Seminar from 9:00-10:00am taught by Mr. JB Anders with the LSU Ag Center. He will also be doing soil analysis for only $10.00, so make sure you bring a soil sample from your garden.

Do you want to sign up for our weekly newsletter? Click here.

Mary, Mary... How does your garden grow?

2010-03-05T14:12:00.000-08:00

So, with spring right around the corner, now is the time to start planning your summer garden.

Don't know where to start? Well, come to the Market on March 20th at 9:00am and attend our 1 hour seminar on "How to Start a Garden" taught by JB Anders with the LSU Ag Center. You can also bring a soil sample from home and have it analyzed for only $10.00. Mr. Anders will be able to tell you the dirt on your dirt.

Dull, Dangerous Knives - BEWARE!

2010-03-04T06:33:00.001-08:00

Your days of mayhem in the kitchen are numbered. HELP MY KNIFE will be at the Camellia City Market this Saturday (March 6th) putting an end to the blunt-edge reign of terror. Bring your dull knives to the heroes at HELP MY KNIFE and give your old knives a new lease on life by having them professionally sharpened. Your knives and your fingers will thank you!

Gardening in March

2010-02-25T12:45:00.001-08:00

Believe it or not, spring is just around the corner. And along with the return of warmer temperatures comes the time to plan for that summer garden. Imagine having fresh veggies all summer long. Imagine having delicious blueberries on top of homemade vanilla ice cream. Imagine sharing your ripe, juicy home grown tomatoes with your family and friends. Well, now is the time to start!

Don't know where to start? Well there are a ton of resources online. First start at the LSU Ag Center website. The experts there will be able to help you get the most out of you South Louisiana garden. Next, check out BackyardGardener.com for more advice regarding your backyard garden.

And, of course, the Camellia City Market is an excellent resource. Our wonderful farmers are always willing to help out a fellow locavore.

Now you have no excuses...so get planting. Well, ok, if you have a brown thumb, you can always get your fresh produce from the Camellia City Market. We always have the season's best!

Talk to Us

2010-02-11T14:15:00.000-08:00

The Camellia City Market was created by Slidell residents who responded to the needs and wants of their fellow residents and we couldn't be prouder of the results. Of course, our work is far from over. We recognize that we are in partnership with you, our friends and fellow Slidellians, to make the Camellia City Market the best farmers market possible. So please, let us know what we are doing right and let us know how we can improve. You can contact us through Facebook , Twitter or by email. And if you have some pictures or stories or recipes that you want to share, by all means - SHARE AWAY!! We are all part of the community of Slidell!

February is Creative Romance Month

2010-02-11T14:03:00.000-08:00

The Chocolate Gourmet will be selling 1lb. box of chocolates or 1lb box of chocolate-covered strawberries, a mylar Valentine balloon and a stuffed animal - all for $30.00. Also available, for only $5.00, is a single chocolate-covered strawberry rose with a small stuffed animal (The perfect Valentine's gift for Mom from her little hearts). And check out her beautiful and delicious chocolate-covered strawberry roses bouquet - a great Valentine's Day gift your sweetheart will savor!

Greens are Back at the Market This Weekend!!

2010-02-04T11:02:00.001-08:00

I love greens and I am very excited that Mr. Edward Lenoir will be back this weekend with greens picked fresh from his garden - beautiful greens. But, I have always wondered - what is the difference between collard greens, turnip greens and mustard greens? Of course, I guess that I could just get a bunch of each, cook them and then eat for a "side-by-side" comparison, but, honestly, I don't want to do all the cooking and, inevitably, the cleaning that would involve. So, I decided to do the next best thing - go to the Internet.

First came the technical info:

Collard greens are members of the cabbage family, turnip greens are the tops of the turnip plant and mustard greens, surprise, are the leaves of the mustard plant.

OK, but that didn't help me figure out the difference in flavor. So, back to the search button.

Then I stumbled upon this:

Collard greens: It's a little bitter. Eat the light green leaves for the best flavor.

Mustard greens: Usually peppery. Look for newer leaves.

Turnip greens: A little sweeter.

I also found this great information which encourages supporting your local farmer's market:

A note about nutrient density - food grown on today's commodity farms are not as nutritious as they were 25 years ago. The soil has been drained by years of use and the addition of petroleum based fertilizers. If you can buy locally you have a better chance at improving nutritional quality for a couple of reasons. Nutrition declines from the moment a plant food is harvested. It continues to decline until eaten. Also, small farms are learning about remineralizing their fields along with adding typical amendments. Food should do more than fill our stomachs and satisfy our taste buds - it should be giving us the nutrition we need to stay healthy.

And then there was this great recipe that made me hungry just reading it:

Mustard Greens Recipe

Ingredients:

1/2 cup thinly sliced onions

2 cloves garlic, minced

1 Tbsp olive oil

1 pound mustard greens, washed and torn into large pieces

2 to 3 Tbsp chicken broth or vegetable broth (vegetarian option)

1/4 teaspoon salt

1/4 teaspoon pepper

1/4 teaspoon dark sesame oil

In a large sauté pan, sauté onions in olive oil over medium heat until the onions begin to brown and caramelize, about 5 to 10 minutes. Add the minced garlic and cook a minute more, until fragrant. Add the mustard greens and broth and cook until the mustard greens are just barely wilted. Toss with sesame oil. Season with salt and pepper.

Serves 4.

So with all of this information, I can't wait to go to the market this weekend and get me some delicious, fresh, beautiful mustard greens.

Do you have a favorite greens recipe? Share it with us.

hattip: Simply Recipes and City-Data

Are you having a party for the Big Game?

2010-01-29T14:38:00.000-08:00

Come to the Camellia City Market for all of your pre-game food. We have baked treats, savory goods and fresh fruits and veggies. There is nothing better than eating delicious LOCAL food while watching our LOCAL team win the Super Bowl!

Take pictures of your family and friends enjoying the good food and the good game and send them to us. Or let us know about your special Super Bowl recipe? We love to hear from you!

Thank you for supporting the Camellia City Market and Geaux Saints!

Whooooo Daaaaaat!!!

January is National Egg Month. Tell us your favorite dish!

2010-01-21T13:12:00.000-08:00

To celebrate, we at the Camellia City Market want to know - what is your favorite way to cook eggs? Have you tried Clyde Farm's goose or duck eggs? If so, let us know how you liked them. Send us pictures or even video. We love to hear from you! Send your stories, pictures or video to ddfatic@camelliacitymarket.org or link to them through Facebook or Twitter. Or send us your recipe and we'll post it on our website.

Have you tried our recipes?

2010-01-21T12:00:00.000-08:00

Have you tried one of the recipes on our website? Did you modify it or cook it "as is?" Let us know how it turned out. And if you send us a picture (ddfatic@camelliacitymarket), we will post it on our blog and on Facebook.

If not, what's stopping you from picking up some delicious fresh produce this Saturday and trying something new. Send us your stories. We love hearing from our Market guests!

Yummy, Yummy, Yummy at the Market

2010-01-14T10:28:00.000-08:00

EGGS, EGGS & MORE EGGS
Come see Bonnie with Clyde's Farm. She has goose eggs, duck eggs and Araucana eggs, which are naturally lower in cholesterol. To discover more about these unique eggs, click here.

DELICIOUS BAKED GOODS

Cricket is back with her homemade King Cakes and blueberry plants and a variety of jams and jellies from her blueberry crop from Blue Tara Farms where she grows all organic berries.
Maw Maws Creole Delights sells pralines, chess pies, pumpkin pies, sweet potato pies, amaretto pecan and pecan pies.

SAVORY DISHES
We have bacon wrapped shrimp hot off the grill, crawfish pies stuffed crabs, crabmeat au gratin and crab and asparagus soup - all made with fresh Louisiana seafood from The Kitchen Fairy. Stuffed french breads are a real winner - bacon cheeseburger, muffaletta, bbq briskit, pulled pork, bbq brisket and a stuffed club sandwich to die for! Take some home for the freezer.

AND MORE...
Serious Breads has fresh baked cinnamon raisin whole wheat bread which makes the best french toast ever. They also have huge french loafs, whole grain loafs and great cranberry scones.

Fresh local honey, creamed honey, honey sticks from Twisted Pines Apiary.

Fresh made biscuits, scones, Italian cookies, biscotti, Goat milk soap, organic dog treats, herbs and plants from Slidell Nursery, smoked ribs, pulled pork sandwichs,rib tips,smoked meatloaf, baked potatoes, half and whole smoked chickens, smoked turkey legs, tamales, all hot off the smoker. Chocolate and peanut butter fudge, pralines with whiskey sauce, Frenchy's Gourmet Apples, gourmet chocolates, chocolate covered strawberrys, cookie cakes.Fresh herbs of almost every kind are available weekly and a wide variet of plants and flowers. The Mental Health Association of St. Tammany Parish is selling hot chocolate (nothing better on a cool Saturday morning!), as well as iced teas and fresh baked banana nut bread. Stop by and support them.

DON'T FORGET

We also recycle old cell phones and eyeglasses. Bring them to the information tent. Hot coffee every Saturday at the information tent. $1.00 donation to the Market.

SEE YOU AT THE MARKET!

The Incredible, Edible Egg

2010-01-05T11:18:00.000-08:00

According to Dr. William Campbell Douglass:

Did you know that cholesterol is not a terrifying toxin, but a life-saving nutrient. Your own body makes it when your food don't provide it. And studies now show that if you're cholesterol-starved, you will raise your risk of massive strokes.

EGG LOVERS LIVE LONGER. Not only are eggs not guilty of causing heart disease, they've been proven to prevent it. That's right - an enormous study of 800,000 people has shown that egg-eaters have a much lower rate of heart attacks and strokes than egg-avoiders.

And on that note, we are pleased to announce that Clydes Farm is now a vendor at the Camellia City Market. Clydes Farms sells Bonnie's Farm Fresh Eggs. Bonnie's Farm Fresh Eggs include brown eggs, duck* and goose eggs* and lower cholesterol Araucana eggs.

*in season

So, just what exactly are Araucana eggs?

In 1914, fowl were discovered in the forests of Chile, South America. These fowl were different from all other known chickens in that they laid a bluish-grey colored egg. Until this time, it was believed that all domestic chickens were descended from the wild Jungle Fowl of southeast Asia and had come by explorers and traders to the Orient, Europe, Africa, and the New World. But the knowledge of this strange South American chicken suggests the possibility of an entirely different species of wild Jungle Fowl, which was indigenous to the Western Hemisphere.

The name, Araucana, comes from a large territory in Chile and the Araucanian Indian people there. It is thought that their ancestors had developed and domesticated this colored egg layer long before the Spanish conquest of South America. The disruption of Indian life and culture by this conquest led to what was, for 400 years, believed to be the extinction of these chickens. But since their re-discovery in 1914, they have gradually become known in both England and the United States.

It is known that Spanish conquistadores of the 16th century reported finding chickens in South and Central America that laid blue eggs and had no tails, and which were different from those of Castile in Spain. Also Chilean Indians had words for hen, rooster, and egg which were totally unrelated to corresponding Spanish terms. These pieces of evidence support the theory that there were chickens in South America before the Europeans came.

The original Araucanas, judging from a color plate appearing in the National Geographic Magazine of April 1927 and probably painted from a specimen in the Washington, DC Zoo was tail-less, clean legged, and with small tufts of feathers over each ear. Crossing with other breeds has pretty well eliminated the tailless feature, has reduced the number of birds with eartufts, although some are still present, and has introduced a great variety of plumage colors. The blue-green egg color trait seems to be dominant, however, and so far as is known will persist indefinitely in subsequent generations. This fascinating and colorful breed has not yet been standardized as to plumage color or body type, but the unusual egg color is an identifying feature and attracts intense interest and surprise wherever seen.

hattip: Murray McMurray Hatchery and Douglass Report

Make a New Year's Resolution - Become a Locavore!

2010-01-05T09:52:00.000-08:00

There is nothing better for your body or your tastebuds than locally grown, fresh foods.

Guidelines for Eating Well

If not LOCALLY PRODUCED, then Organic. This is one of the most readily available alternatives in the market and making this choice protects the environment and your body from harsh chemicals and hormones.

If not ORGANIC, then Family farm. When faced with Kraft or Cabot cheeses, Cabot, a dairy co-op in Vermont, is the better choice. Supporting family farms helps to keep food processing decisions out of the hands of corporate conglomeration.

If not FAMILY FARM, then Local business. Basics like coffee and bread make buying local difficult. Try a local coffee shop or bakery to keep your food dollar close to home.

If not a LOCAL BUSINESS, then Terroir, which means 'taste of the Earth'. Purchase foods famous for the region they are grown in and support the agriculture that produces your favorite non-local foods such as Brie cheese from Brie, France or parmesan cheese from Parma, Italy.

Hit the farmers' market before the supermarket. Plan your meal around local ingredients you find at the market.

Branch out. Maybe your usual food repertoire could use some fresh ideas. The farmers' market provides a perfect chance to try a new ingredient when it's in season, and lets you talk to its grower to find out the best way to prepare your new food. Flirt with your food producer!

Feed the freezer. Can't cook every night? Worried about your fresh produce going bad? It's easy. Make lasagna with local tomatoes or a soup packed with fresh veggies and freeze it! You can also make personal size meals for a brown bag lunch.

Go out! Many restaurants emphasize local foods in their dishes. Ask around, you might be surprised how many options you find that serve up local flavor.

hattip: Locavore.com

This is your last weekend before Christmas!

2009-12-17T08:50:00.000-08:00

If you are still trying to figure out what to get those special people on your Christmas list, then stop by the Camellia City Market this Saturday. Not only will we have great deals on some very great books, but this is also the last weekend of our 1st Arts and Crafts Bazaar at the Market. Our vendors have something for just about everyone on your list. And the best thing is that each item is as unique as everyone on your list!

The Camellia City Market is located in Olde Towne Slidell on Erlanger St. between the Post Office and Griffith Park. Our hours are 8am-1pm. Come early and get your Christmas shopping finished. Remember: Support our locals!

Do your Christmas shopping at the Camellia City Market

2009-12-11T09:41:00.001-08:00

Do you have a gardener or foodie on your shopping list that you don't know what to get for Christmas? How about one of these great books, available at the Camellia City Market:

Cooking up a Storm, signed by Judy Walker - $25.00

LSU Ag Center's Louisiana Home Vegetable Gardening - $20.00

Field Guide to Produce - $15.00

If you would like to buy more than one book, we have some special deals.

Louisiana Home Vegetable Gardening and Field Guide to Produce - $30.00

Cooking Up a Storm and Field Guide to Produce - $35.00
Cooking Up a Storm and Louisiana Home Vegetable Gardening - $40.00
All three books - $50.00

And, don't forget about our 1st Christmas Arts and Crafts Bazaar at the Market. Despite the cold weather, last weekend's "Arts and Crafts at the Market" is still going strong. If you haven't been out to visit all of the great offerings, come out this weekend from 8am - 1pm. Avoid the shopping craziness of the mall and shop our 30 local artists and crafters selling their unique and meaningful handmade items. Christmas is right around the corner and we have something for everyone on your list!

This Saturday: Times-Picayune's Own Judy Walker Back at Market

2009-12-03T14:22:00.000-08:00

By popular demand, Judy Walker from the Times-Picayune is back at the Camellia City Market to sign her much sought after cookbook, Cooking Up A Storm: Recipes Lost and Found from the Times-Picayune of New Orleans. Ms. Walker will be signing books from 10am - 12pm. These cookbooks make excellent Christmas gifts.

Don't Miss the Market This Saturday!

2009-11-24T23:20:00.000-08:00

We are excited to announce our 1st Christmas Arts & Crafts Bazaar starts this Saturday, November 28 and will run through December 19 from 8:00am until 1:00pm. We will be featuring local Northshore artists and craft persons. 30 local artisans and crafters will have many wonderful handmade treasures to help with your Christmas shopping.

Support locals ... SHOP LOCAL

Saturdays, Nov 28 - Dec. 19
Olde Towne Slidell
333 Erlanger St.

Slidell, Louisiana 70459

8:00AM-1:00PM

Order a Smoked Turkey for Thanksgiving

2009-11-19T09:06:00.000-08:00

Come to the Farmers Market on Saturday and order a smoked Thanksgiving turkey from our very own Master of the Smoker Gary Wilson. Rain or shine, Gary will be at the market taking turkey orders.
Support locals by shopping local. Let the Camellia City Market help make this Thanksgiving a delicious event. Your family and friends will love it!

Judy Walker - Back by Popular Demand

2009-11-16T15:13:00.000-08:00

MARK YOUR CALENDAR -
December 5
Judy Walker from the Times-Picayune will be back at the Camellia City Market to sign her much sought after cookbook, Cooking Up A Storm: Recipes Lost and Found from the Times-Picayune of New Orleans. These make great Christmas gifts.

Announcing Arts & Crafts at the Market

2009-11-16T10:57:00.001-08:00

We are excited to announce our 1st Arts & Crafts at the Market, which will take place November 28 - December 21 from 8:00am until 1:00pm. We will be featuring local Northshore artists and craft persons. To be considered as a vendor, please send your information (name, product information, contact information and pictures of product) to ccmdirector@yahoo.com no later than November 24. We are looking to give 30 local vendors the opportunity to participate in this first time event. Booths will be $30.00 for a 10 ft. space. Space is filling quickly.

Announcing our 1st Annual Camellia City Market Christmas Arts & Crafts Fair

2009-11-06T11:07:00.000-08:00

Hello, this is Danny and I am announcing our first ever arts and crafts at the Camellia City Market. This will start Sat Nov. 28th for four Saturdays through Dec. 19th. We will be featuring local Northshore Artists and Craftpersons. To be considered please send info to www.ccmdirector@yahoo.com. We are looking to offer... 30 local vendors the opportunity to participate in this first time event. Again four Saturdays from 8:00 AM til 1:00 PM. booths wil be 30.00 per 10 ft. space. Info with pictures should be submitted by 24th and those accepted will be notified immediately, to be there on Sat. Nov. 28th.

More Greens Recipes

2009-10-29T11:30:00.000-07:00

I recently received the following e-mail:

Last week at the market I bought some mustard greens. I am not a southerner by birth, so I wasn't quite sure what to do with them. I cooked up the whole bunch with some bacon, onions, garlic and chicken stock, but had a lot left over. I was looking for recipes and came across this absolutely delicious pasta dish:

Penne with Bacon and Mustard Greens Recipe

Since I was using leftover greens, I went ahead and cooked more bacon and garlic as directed, though I didn't add any more onion. Instead of the frozen greens, drained, I used my leftover, already-cooked fresh ones. Instead of adding more broth, I just used the liquid from the greens.

This was just excellent. Lots of flavor and very inexpensive.

I'm mostly sharing this because I thought it might be a fun addition to your very nice e-mail newsletter to link to a recipe for what's new and seasonal at the market. Those mustard greens won't be here long.

I love the market.

Sincerely,

Ann Porter

Thank you so much for your support, Ann. You have no idea how excited we were to receive your e-mail.

So, here is the Ann's recommended recipe. Let me know what you all think.

Penne with Bacon and Mustard Greens

Ingredients:

•1 lb. penne or penne rigate pasta
•1/2 lb. bacon, cut in 1/2-inch pieces
•10 oz. (1 package) frozen mustard greens, thawed and drained.
•2 tbsp. tomato paste.
•1 onion, chopped fine.
•3 cloves garlic, minced.
•1/4 cup chicken stock
•1 good pinch Italian Seasoning
•1/4 tsp. crushed red pepper flakes
•2 tbsp extra virgin olive oil
•Freshly grated Parmesan cheese to taste
•Salt and pepper to taste.
Method:

Cook Penne according to package directions. Drain well but do not rinse.

Cook bacon in a large skillet over medium low heat until it is cooked through, but not crispy. Remove from grease and place on paper towels to drain. Reserve 1 tbsp. bacon fat. Discard or store the rest.

Add olive oil to skillet and stir to combine with bacon fat. Add onion and garlic, stirring until onion is translucent and garlic is fragrant. Add tomato paste and stir through. Return bacon to pan and toss well. Add greens and stir until heated through. Add Italian seasoning, red pepper flakes, chicken stock, salt and pepper. Taste for seasoning (will be a bit oily, that’s O.K.!)

Add pasta and toss to coat well. Grate approximately 1/4 cup Parmesan cheese over pasta, toss well.

Serve hot with additional Parmesan on top if desired.

Enjoy!

hattip: Cooking by the Seat of My Pants

Halloween at the Market

2009-10-26T08:55:00.000-07:00

So, this Saturday is Halloween and it is a farmer's market day. What to do, what to do? Of course, combine them.

Bring the kids, dress up in your favorite Halloween costume and head over to Griffith Park in Slidell for some family Halloween fun! Everyone is getting into the Halloween spirit. We will have face painting, a pumpkin painting contest, a chocolate chip cookie pizza decorating contest and much more!

What a great way to celebrate Halloween all day long. The kids will love it!

Calling all student artists!!!!!

2009-10-23T12:03:00.000-07:00

The Camellia City Market is proud to announce that we are holding our 2nd annual poster contest. We had a wonderful time doing this last year and are hoping for increased participation this year.

The Camellia City Market Official Poster Contest is open to 7th through 12th graders. All posters must be turned in by Saturday, November 7th at the Camellia City Market. We will ask that each entrant fill out an information form for our use. The Winner will be announced December 19th at The Camellia City Market. The winning poster becomes property of the Camellia City Market for reproduction.

In order to be considered for the official poster of the Camellia City Market, it must say:

-Camellia City Farmers Market

-Griffith Park, Olde Towne Slidell

-Every Saturday 8:00-12:00 Noon

-Rain or Shine

and must picture:

-The gazebo

-An Olde Towne historic landmark(s)

-A Variety Fruits & Vegetables on Display

-A Camellia Flower or Camellia Bush

-An American Flag

Last year some very nice posters were disqualified for not meeting all of the requirements. While the listed images and text must be included, please don't feel limited by the requirements. You can always add more. Use your imagination. If you have any questions, please call Danny Blackburn at 985-285-3599 or email him at ccmdirector@yahoo.com.

Congratulations to Board Member, Mary DuBuisson, winner of the 2009 Athena Award!

2009-10-15T10:11:00.000-07:00

We are so excited to spread the news that our very own Mary DuBuisson was awarded the 2009 Athena Award. It was announced at yesterday's East St. Tammany Chamber of Commerce 2nd Wednesday Luncheon.

Sponsored by Charter Business and Relay for Life East St. Tammany, the award honors those individuals who strive towards the highest levels of accomplishment in his or her business, who has served the community in a meaningful way, and has assisted women in reaching their full potential.

Presented annually in countries all over the world, the award is named for a Greek goddess of known for her strength, courage, wisdom and enlightenment. A Michigan businesswoman started the program in 1982, to recognize the accomplishments of women in the community, and to create a balance in leadership roles.

It has gone on to be celebrated in more than 500 communities around the world. The first award in Slidell was given in 1989, and since then the recipients have represented a broad spectrum of the community.

We are so proud of Mary and cannot think of anyone who deserves this honor more.

How to care for your knives

2009-10-14T07:56:00.000-07:00

Once you have your knives sharpened by the Help My Knife professional knife sharpener at the Camellia City Market, you may be wondering how to keep them nice and sharp. Here is the advice provided by WikiHow.

A properly cared for kitchen knife will last for years and provide a prefect cut every time. It is wise to have them sharpened a few times a year.

STEPS
1. Find a good place to keep your knives. Suitable places would be in a knife block or in a drawer (but only if they are in a sheath, as the knives could be damaged otherwise).

2. Clean your knives after each use. For knives that are supposed to be hand washed, take a soapy cloth and gently scrub the knife, then wash it off with warm water. Afterwards, use a paper towel to dry it off.

3. Keep your knives dry. For example, if you have a carbon steel kitchen knife, it can be rusting even if it does not appear to be doing so.

4. Steel your knives regularly. A knife's edge has a tendency to roll towards either side of the edge, and decrease cutting power. To steel a blade, hold the knife flat against a surface and slide it along, gradually raising the back of the blade until it JUST begins to cut into the surface. From there, take your steel in one hand, and hold the back corner of the knife's edge to the end of the steel closest to you. "Sweep" the blade towards the tip of the steel, making sure that all of the length of the blade comes in contact with the steel. Do this ten times for each side of the blade.

5. The most common cause of wear of the cutting edge of a knife is due to contact with the cutting board surface. Boards made of glass, ceramic, marble etc are completely useless, they damage the cutting edge in the first cut. Wooden and plastic boards are better and have a much lower dulling effect. For the best result use very soft disposable paper or card cutting board.( based on research by CATRA, the Worlds Cutting Technology Organization)

TIPS
•If you wash your knives in the dishwasher, carefully place them in a way that they can not bang around during the cycle. Otherwise, the blades could be damaged.

•Note: Avoid putting higher end knives in the dishwasher, some detergents will have a detrimental effect on tempered or damascus steel blades.In fact it is not the detergents that damage the knives, but the corrosive attack of salt from food, the water and the hot atmosphere, in general detergents are corrosion inhibiting.

•If you have to store your knives in a drawer, make paper sheathes for them by taking a piece of heavy paper or cardboard, folding it over the knife, and taping it.

•Use the right knife for the right purpose. A fillet knife might be damaged if you try to cut bones with it, and filleting a fish with a butter knife would take forever.

hattip: WikiHow

Mustard greens are at the Market

2009-10-09T06:33:00.001-07:00

I love greens and I was so happy to see mustard greens at the Farmer's market last weekend. And they were beautiful, too. But, I have always wondered - what is the difference between collard greens, turnip greens and mustard greens? Of course, I guess that I could just get a bunch of each, cook them and then eat for a "side-by-side" comparison, but, honestly, I don't want to do all the cooking and, inevitably, the cleaning that would involve. So, I decided to do the next best thing - go to the Internet.

First came the technical info: Collard greens are members of the cabbage family, turnip greens are the tops of the turnip plant and mustard greens, surprise, are the leaves of the mustard plant.

OK, but that didn't help me figure out the difference in flavor. So, back to the search button. Then I stumbled upon this:

Collard greens: It's a little bitter. Eat the light green leaves for the best flavor
Mustard greens: Usually peppery. Look for newer leaves.
Turnip greens: A little sweeter.

I also found this great information which supports supporting your local farmer's market:

A note about nutrient density - food grown on today's commodity farms are not as nutritious as they were 25 years ago. The soil has been drained by years of use and the addition of petroleum based fertilizers. If you can buy locally you have a better chance at improving nutritional quality for a couple of reasons. Nutrition declines from the moment a plant food is harvested. It continues to decline until eaten. Also, small farms are learning about remineralizing their fields along with adding typical amendments. Food should do more than fill our stomachs and satisfy our taste buds - it should be giving us the nutrition we need to stay healthy.

And then there was this great recipe that made me hungry just reading it:

Mustard Greens Recipe
Ingredients
1/2 cup thinly sliced onions
2 cloves garlic, minced
1 Tbsp olive oil
1 pound mustard greens, washed and torn into large pieces
2 to 3 Tbsp chicken broth or vegetable broth (vegetarian option)
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon dark sesame oil
Method
1 In a large sauté pan, sauté onions in olive oil over medium heat until the onions begin to brown and caramelize, about 5 to 10 minutes. Add the minced garlic and cook a minute more, until fragrant.

2 Add the mustard greens and broth and cook until the mustard greens are just barely wilted. Toss with sesame oil. Season with salt and pepper.

Serves 4.

So with all of this information, I can't wait to go to the market tomorrow and get me some delicious, fresh, beautiful mustard greens.

hattip: Simply Recipes and City-Data

Welcome the Camellia City Market blog!

2009-10-08T12:57:00.001-07:00

We have added a new feature to our website - the Camellia City Market blog! Check back daily to find out about what is going on at the market and around town.