Red Stick Farmers Market for Oct. 29, 2009

• By THE ADVOCATE FOOD STAFF
• Published: Oct 29, 2009
• The farmers’ markets vegetable and food product lists are featured every Thursday on The Advocate’s web site, http://www.2theadvocate.com, and on the first Thursday of each month in The Advocate’s Food section.

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At Red Stick Farmers Market in downtown Baton Rouge this Saturday, farmers will be celebrating Halloween. Pumpkin recipes will be available at the coffee booth for adults, and vendors will have trick-or-treat goodies for children. Other children’s activities will include face painting by Liz Lopes and art activities.

The farmers’ market is held each Saturday from 8 a.m. to noon on Fifth Street between Main and North streets.

In the Fresh From the Market cooking program, host chef Celeste Gill and a guest will use seasonal ingredients to prepare Halloween treats.

The demonstration begins at 10 a.m. Saturday in the North Street seating area inside the Main Street Market, which is in the Galvez Garage, also between Main and North streets with an entrance on Fifth Street.

Kevin Johnson, of Clinton, will provide music at the farmers market.

On Saturdays, free parking is available for market shoppers in the Galvez Garage, which also serves as the Red Stick Farmers Market rain location.

The Tuesday Mid-Week Market is held from 8 a.m. to noon in the parking lot of the Unitarian Church, 8470 Goodwood Blvd., weather permitting.

The Thursday Mid-Week Market will offer a variety of seafood, artisan breads and early fall vegetables. It is held from 8 a.m. to noon at 7248 Perkins Road in front of the Perkins Palm development, across from The Baton Rouge Clinic, between Essen Lane and Kenilworth Parkway.

For information about the farmers’ markets, contact the Big River Economic and Agricultural Development Alliance at (225) 267-5060.

Area farmers and artisan food producers scheduled to be at Saturday’s Red Stick Farmers Market in downtown Baton Rouge include:

• Amato Louisiana Native Winery — Muscadines; frozen, vacuum-packed blueberries; fruit wines, cheeses and sausages.
• Beard Family Farm — Chicken and quail eggs, jams, jellies and pineapple guava.
• Belle Ècorce Farm — Goat cheeses including logs, spreads and party cheese disks.
• Briarhill Farm — Guineas, quail, Cornish hens, bloody Mary mix, tomato relish and pickles.
• Cajun Grain — Jasmine brown rice, boudin, grass-fed beef and pastured pork.
• Chenier Family Farm — Pumpkins, gourds, honey, sweet potatoes, collard greens and eggs.
• Dillard Teacakes — Teacakes and sweet potato pies.
• Fekete Farm — Green onions, mustard greens, bell pepper, jalapeño peppers and okra.
• Feliciana Delights — Muscadines, jellies, preserves, squash pickles, pies and frozen entrées.
• Feliciana Greenhouses by Jimmy Hadden — Lettuces, sprouts and salad dressings.
• Glaser Produce Farm — Pumpkins, winter squash, sweet peppers, garlic, turnips and snap beans.
• Greenhand Nursery — Vegetable seedlings, tomato plants and herbs.
• Harbo Bee Co. — Honey.
• Huszar Family Farm — Cherry tomatoes, Meyer lemons and peas.
• L’Hoste Organic Citrus — Organic satsumas, Meyer lemons and seasonal vegetables.
• Le Potager — Cheese and garlic biscuits, cookies, fruit scones, breads, fruit tarts and muffins.
• Louisiana shrimp — Murvin Gaspard, of Gage and Evin Shrimp Co., Cut Off, with wild-caught shrimp and Gulf fish.
• Lucy Mike’s Creations — Italian cookies and bread, candies, carrot soufflé and cakes.
• Mizell Farm & Gardens — Herbs and pepper plants.
• Morrow Farms — Squash, shelled peas, green beans, cucumbers and green onions.
• MS Natural Products — Fresh and dried shiitake mushrooms.
• Outlaw Katfish Kompany — Des Allemands wild-caught catfish, crabs, crabmeat and frog legs.
• Papa John’s Family Farm — Tomatoes, lettuce, basil, chow-chow, pickles, jams and jellies.
• Papa Tom Bonnecaze Farm — Seasonings, sliced jalapeños, stone-ground cornmeal and grits.
• Pinnur Foods — Mediterranean salad dressings, artichoke pie, feta dip and pickled beets.
• Plantation Pecan — Chestnuts, figs, persimmons, cantaloupe, squash, pecans and pecan pies.
• Rico Family Farm — Bell pepper, okra, green beans, green onions, tamales, salsa and chips.
• Ryals Goat Dairy Farm — Pasteurized goat milk, goat meat, Greek-style feta and chèvre cheeses.
• SaySaye’s Village Bakery — Soups, savory tortes, cinnamon rolls, breads and stromboli.
• Smith Creamery — Milk, Creole cream cheese, butter, half-and-half, cream, desserts and eggs.
• Sunflower Hill — Grass-fed pork and lamb, mutton, eggs, fresh pasta, marinara and pesto.
• Uncle Bill’s Creole Gumbo Filé — Handmade filé from sassafras leaves.
• Vicknair Family Farm — Squash, peppers, French green beans, shallots and mustard greens.
• Yard Bird Farm — Pasture-raised chicken, eggs and chicken sausage.

The Food section listing is limited to food-related participants and is not a complete listing of each vendor’s selections. Many of the markets also have artists and crafts vendors.