Red Stick Farmers’ Market

Editor’s note: The farmers’ markets vegetable and food product lists are featured every Thursday on The Advocate’s website, http://www.theadvocate.com, and on the first Thursday of each month in The Advocate’s Food section.

Fall has arrived and the Red Stick Farmers Market is full of fresh seasonal vegetables to inspire menus.

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 program, chef Jeff Conaway from Beausoleil Restaurant and Bar will join host chef Celeste Gill to demonstrate fall recipes using seasonal produce from the market.

The show 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.

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 market is now open from 8 a.m. to noon, weather permitting, at 8470 Goodwood Blvd. in the parking lot of the Unitarian Church.

The Thursday Mid-Week Market is held from 8 a.m. to noon, weather permitting, at 7248 Perkins Road in front of the Perkins Palm development, across from The Baton Rouge Clinic, between Essen Lane and Kenilworth Parkway.

Louisiana Purchase, credit and debit cards are now accepted at the Red Stick Farmers Market locations.

For information about the farmers’ markets, contact the Big River Economic and Agricultural Development Alliance, which sponsors the farmers’ market, 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 — Native Louisiana fruit wines and sausages.
  • Beard Family Farm — Homemade jams and jellies, eggs and persimmons.
  • Beau Crete — Seasonal probiotic lacto-fermented fruit drinks.
  • Belle Ècorce Farm — Goat cheeses, Swedish cheesecake, and chicken and duck eggs.
  • Bocage Honey — Honey and beeswax products.
  • Briarhill Farm — Chicken, quail, Cornish hen, bloody Mary mix, tomato relish and salsa.
  • Chenier Farm — Collard greens, cucuzza, snap beans, green onions and red Russian kale.
  • Coyote Creek — Fruit trees and herbs.
  • Delight Thyself — Homemade sweet pies and tarts, savory pies and gumbos.
  • Dillard Teacakes — Teacakes and sweet potato pies.
  • Fekete Farm — Sweet corn, fresh red beans, turnips, sweet potatoes and mustard greens.
  • Feliciana’s Best — Milks, cream, butter and eggs.
  • Feliciana Greenhouses by Jimmy Hadden — Lettuces, sprouts and salad dressings.
  • Fletcher Family Farms — Cucumbers, snap beans, squash, zucchini and preserves.
  • Forte Grove Breads — Artisan breads, including dark rye and French sourdough country bread.
  • Frances Chauvin Blue Ribbon Pies — Fruit pies and tarts, quiche, shoe soles and sugar-free tarts.
  • Glaser Family Farm — Butternut squash, radishes, collards, pumpkins, and mustard greens.
  • Greenhand Nursery— Herbs and spring vegetable seedlings.
  • Iverstine Familly Farms — Farm fresh eggs, poultry, heritage pork.
  • Le Potager — Cheese and garlic biscuits, dark chocolate cake, and fruit scones and tarts.
  • Louisiana shrimp — Lance Nacio with fresh, wild-caught shrimp.
  • Mon Jardin Farm — Squahs blossoms, baby turnips, radishes and chard.
  • Morrow Family Farm — Purple hull peas, baby squash, baby mustards.
  • Nur’s Kitchen — Cabbag stew, eggplant-stuffed moussaka, artichoke pie.
  • Oakland Organics — Baby collards, jalapeno peppers, basil and radishes.
  • Outlaw Katfish Kompany — Des Allemands wild-caught catfish and Louisiana seafood.
  • Papa John Family Farm — Lettuce, tomatoes, basil, bell pepper, jams and jellies.
  • Papa Tom Bonnecaze — Stone-groudn grits, cornmeal, oatmeal and rice.
  • Plantation Pecan — Eggplants, persimmons and roasted pecans.
  • Pinnur Foods — Mediterranean salad dressings, artichoke pie, yogurt sauce and hummus.
  • Rico Family Farm — Eggplant, yellow squash, patty pan squash, green beans.
  • Robinson Farms – Kale, okra, cucumbers, squash and zucchini.
  • Rocking R Dairy Farm — Milk, Creole cream cheese, butter, half-and-half, cream, desserts and eggs.
  • SaySaye’s Village Bakery — Soups, breads, cinnamon rolls, savory and sweet tortes, and scones.

The Covington Market is open from 8 a.m. to noon on Saturdays, rain or shine, on the side lawn of City Hall, 609 N. Columbia St.; and, from 10 a.m. to 2 p.m. on Wednesdays at the Covington Trailhead, 419 N. New Hampshire.

In this Saturday’s cooking demonstration, market vendor Ron Guzman of Barley Bark and Main Grain Home Brew Supplies will serve a sample of his Pumpkin Porter.

For more information, call (985) 892-1873 or http://www.covingtonfarmersmarket.org