Friday, March 18, 2011

This Weekend at the Market

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.

Tuesday, February 22, 2011

We've Moved!

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.

Friday, November 19, 2010

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


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!

Thursday, August 12, 2010

Camellia City Market Artist Row

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.

Thursday, July 1, 2010

Blueberries - Possibly the World's Most Powerful Fruit

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.

Tuesday, June 29, 2010

It's finally here!



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.

Tuesday, June 22, 2010

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


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