Tag Archives: crescent city farmers market

Crescent City Farmers Market

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On our most recent trip to New Orleans in February, I stopped by the uptown Crescent City Farmer’s Market on a Tuesday morning. It felt wonderful to casually stroll the market with just a light jacket, basking in the sunlight, knowing that back in Michigan folks were still weathering the worst winter I can remember to date.

I love Farmer’s Markets and this winter has made me long for mornings like the one that I had in New Orleans. Alas, here in Michigan spring has finally sprung, and I can finally go check out some of our own local goodies without 4 layers of clothing and snow shoes. Here are some pics from my visit to the Crescent City Farmers Market in New Orleans.

Crescent City Farmer’s Market

Ponchatoula Strawberries, blood red straight to the center, and sweet as can be, probably the best strawberries I can remember.


Nola Bean! was there with a menu of dishes created from some of the local ingredients.

After getting a look at those delicious strawberries, I couldn’t pass up a chance at the Ponchatoula Strawberry Shortcake on a Satsuma drop biscuit with Vanilla Bean whipped cream. Wow, I can still taste it. It tasted even better than it sounds, pure heaven.

Fresh fish and shrimp.


Local smoked meats, sausages, tasso.


Fresh flowers, herbs, plants, and trees.


Louisiana citrus, Satsumas, kumquats, navel oranges.

Louisiana Tomatoes and Cucumbers.

The Crescent City Farmers Market is open on Tuesday in Uptown New Orleans from 9 am to 1 pm River Road at Uptown Square. Directions

The Saturday market is located in Downtown New Orleans from 8 am to 12 noon on the corner of Magazine and Girod Street. Directions

Be sure and check out my ever growing Index of Creole & Cajun Recipes which links to all of the recipes featured on this site!

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Calas Recipe

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From Nola Cuisine

At the turn of the last century, the “Calas Woman” was still a fixture in the French Quarter marketplace in the early morning, crying Belle Cala! Tout Chaud! and carrying a covered basket or bowl on her head filled with the Rice fritters to sell to the Creole cooks who would serve them with coffee or Cafe au Lait. The name is said to be derived from an African word for rice.

The Calas women are long gone, and for the most part, so are Calas (KAH-luhs). These lovely rice fritters have taken a back seat to Beignets over the years, but they’re second to none in flavor and texture in my kitchen. The slight tang of the souring step in this recipe, the nutmeg, and light as a cloud texture, will make you wish you had made more of these, so you may want to double this recipe.

This is a terrific way to utilize leftover white rice, and taste something that is part of the history of New Orleans cuisine. Hey, if you have a quart container of rice leftover from the chinese you had for dinner last night?? Make Calas for breakfast! Here is the recipe:

Calas Recipe – Creole Rice Fritters

1/2 Cup warm water
1 Tbsp Granulated Sugar
1 pkg Active Dry Yeast
3/4 Cup Cooked White Rice
2 Large Eggs, beaten slightly
3/4 Cup All Purpose Flour
1 pinch Kosher salt
1/4 tsp Vanilla Extract
1/8 tsp freshly grated Nutmeg
Peanut Oil for frying
Powdered Sugar for a heavy dusting

The day before you want to make your Calas, combine the water and sugar in a small bowl. Add the yeast and let stand until foamy, about 10 minutes. Add the rice and stir well. Cover with plastic wrap and leave at room temperature overnight. This step will really give your Calas a distinctive flavor; think sourdough.

The next day, stir the rice mixture and kind of mash the rice against the side of the bowl with a wooden spoon. Don’t go too crazy though, I like to have a bit of that rice texture in the finished product.

Add the remaining ingredients to the rice mixture, mix well with a wooden spoon. The mixture should be a fairly loose batter, a little thicker than pancake batter. Cover and let rise in a warm place for 1 hour. This step will make your Calas as light as air when fried!

Heat 3 inches of peanut oil in a large saucepan to 365 degrees. Drop spoonfuls of the Calas batter into the hot oil. Fry until golden brown, turning once. Serve with lots and lots of powdered sugar, like Beignets, or drizzle with Cane Syrup. Recipe makes about 6 good sized Calas.

Related Recipes:

Beignets

Be sure and check out my ever growing Index of Creole & Cajun Recipes!

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