One of the things I love about the Crescent City Farmers Market is their varied locations--and even more, that one of those locations, the Thursday evening market, is a short walk from our house. This past Thursday, we sauntered out with dozens of people from the neighborhood who were taking advantage of the brief period in New Orleans when days are sunny and bright, but not hot. For a month or so, the weather will be the star here, with sweet Louisiana produce running a close second.
We sampled some great gazpacho, tabbouleh, and salsa, and took home hand-made black bean and corn tamales, cilantro hummus, cajun-spiced goat cheese, Gulf shrimp, shiitake ciabatta bread, and rich, red, plump, freshly picked strawberries. At left is a strawberry bruschetta we made as part of our farmers market dinner: sliced ciabatta, spicy goat cheese, and thickly sliced strawberries--an unorthodox combination of sassy local offerings.
Above: busy market stalls; fresh vegetables; locally made goat cheese; handmade tamales and sauces.
Pictured below is another simple way I like to enjoy these succulent fruits: strawberry caprese. Several years ago, my friend Brooke served me a caprese salad, which is traditionally made of sliced tomatoes, fresh mozzarella, and basil, made with peaches instead of tomatoes. It was an enlightening moment for me, and really made me think about why the caprese works in the first place. It's a simple combination, seasoned lightly with salt, pepper, a drizzle of balsamic vinegar and/or olive oil, as you prefer; yet its success rests on the interplay of peppery basil, mild, cooling cheese, and the tart sweetness of late-summer tomatoes. So before those tomatoes are at their best, but you still want the fresh caprese experience? Use whatever fruit is bursting with color and excitement, and serve it either as an appetizer or a welcoming dessert.
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