April is national garden month!

April is national garden month!

join us in celebrating national garden month

With April right around the corner, we are so excited to celebrate National Garden Month at our market. As the weather gets warmer and the days get longer, there’s no better time to start planning and planting your own garden.

At our market, you’ll find a variety of seedlings and starter plants, as well as expert advice from our vendors, to help you get started. We hope you’ll join us in celebrating National Garden Month and take advantage of all the benefits that gardening has to offer.

See you at the Market!



An outside, producer-only market featuring locally grown fresh produce.

8 a.m. – 12 p.m.
Pennington Biomedical

8 a.m. – 12 p.m.
Main Street Market


Downtown Baton Rouge’s public marketplace featuring breakfast, lunch, and local shopping.

Monday – Friday
7 a.m. – 2 p.m.
Main Street Market

7 a.m. – 12 p.m.
Main Street Market

This Week at the Market…

Music at the Market

Join us this Saturday from 8am – 12pm with live music from Mel Chavis, Zydeco Man!

Louisiana Egg Commission

Join us this Saturday with the Egg Commission for samples of dyed deviled eggs, chicken hats, and fun recipes/information!

EBR Master Gardeners

It’s the first Saturday of the month which means we will be joined by the EBR Master Gardeners! Join us this Saturday and have all of your home gardening questions answered! 

Arts Market

It’s the first Saturday of the month! Join us this Saturday with the Baton Rouge Arts Market. The arts vendors will be set up in the Cathedral parking lot!

Coming Soon!

Pan-Roasted Root Vegetables


Pan-Roasted Root Vegetables

1 bag Fullness Farm mixed root vegetables (or: 1 bunch carrots, 1 bunch radishes, 1 bunch turnips; greens and stems removed, all diced to 1-inch pieces)
1/4 cup olive oil
4 cloves crushed garlic
3 sprigs fresh thyme, minced
2 splashes chicken stock
4 tablespoons butter
2 tablespoons parsley, chopped
Salt and pepper (to taste)

Creamy Goat Cheese Polenta

1 cup Bonnecaze Polenta 
3–3.5 cups water 
4 oz. Belle Ecorce chevre, torn into pieces
4 tablespoons butter, cubed into 1-inch pieces


Directions for the vegetables:

  1. Divide olive oil between two skillets and heat each up to medium-high until oil shimmers. Add two cloves garlic to each skillet and cook, stirring often, until the garlic turns golden, 2–3 minutes.
  2. Add vegetables to each pan and raise heat to high. Cook, stirring, for 5 to 6 minutes, until vegetables start to color. Lower heat to medium and add minced thyme, then cook for another 5 minutes. Splash stock into each pan and continue to cook, scraping up browned bits, for an additional 5 minutes.
  3. Add butter to caramelized vegetables and stir. Sprinkle with parsley and season with salt and pepper.

Directions for the Grits: 

  1. Bring water to a boil. Add polenta in a slow stream, whisking constantly. Return to a boil before reducing heat to medium-low and simmering for 15 minutes until almost all liquid is absorbed.
  2. Remove from heat and stir in cheese and butter until melted. Sprinkle with salt and pepper and serve.