Celebrating Earth Day at the Farmers Market

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Celebrating Earth Day at the Farmers Market

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As Earth Day approaches, we want to invite you to come out and celebrate with us at the farmers market. This year, in addition to our usual array of fresh produce and artisanal goods, we will be highlighting the importance of native Louisiana plants. Our farmers and vendors work hard to bring you the very best of what our region has to offer, and we believe that supporting local agriculture is an important way to show our commitment to sustainability and environmental stewardship.

In addition to our celebration of native Louisiana plants, we’re excited to announce that we will also be hosting a compost drop-off station at the farmers market on Earth Day!

See you there!
SEE WHAT’S FRESH AT BREADA

WHERE TO FIND US:

RED STICK FARMERS MARKET HOURS

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

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

Saturday
8 a.m. – 12 p.m.
Main Street Market

MAIN STREET MARKET HOURS

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

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

Saturdays
7 a.m. – 12 p.m.
Main Street Market

This Week at the Market…

DIY Tote Bag Kids Activity

Join us this Saturday from 8am – 12pm for Earth Day as we discuss the importance of reusing old materials! Bring your old shirts to the Sprouts table and turn them into market tote bags!
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Music at the Market

Join us this Saturday from 8am – 12pm with live music from Victor Andrada!

Join us Saturday!

View the Facebook Event Here

225 Gives: Early Giving is Now Open!

The Red Stick Farmers Market is so much more than just a place to get your groceries; it offers a special sense of community that cannot be replicated anywhere else!

Join BREADA & 225 Gives, a consider a thoughtful donation this year. The 3rd annual 225GIVES will be held on May 4, 2023!

Nutrition Corner

With Earth Day this Saturday, do your best to reduce the amount of food waste you produce at home! Refrigerating cut/peeled vegetables, freezing leftovers, and planning your meals around what you already have in the fridge are just a few ways you can put a dent in the billions of pounds of food waste that end up in landfills each year.

Education Corner

Native plants are those that grow naturally in a particular region. Growing native plants benefits the wildlife in the area by providing them with a place to live and food to eat. Additionally, less water and fertilizer is needed to be put into growing these plants because they are able to flourish with the climate of the area. An added benefit is the beauty they provide to human-made landscapes! If you are not sure where to start with growing your own native plants, talk to one of our growers at the market this week.

If you or an individual or company you know might be interested in joining our host committee or becoming a sponsor, click the link below!

Click Here

Roasted Balsamic Beet Salad

Ingredients

2-3 cups of arugula washed and spun dry 
2 large beets washed peeled and chopped into bite sized pieces
1/2 cup of goat cheese crumbled
1/4 -1/2 cup balsamic vinegar plus an extra tbsp
1 tbsp EVOO/Olive Oil
3/4 cup pecans
1 tbsp butter
1 tbsp maple syrup
1 tbsp brown sugar
1/4 tsp of cayenne pepper (optional)
1/4 tsp of Himalayan salt or sea salt

Directions

  1. Preheat oven to 350 degrees
  2. Toss chopped beets in EVOO and 1 tbsp balsamic vinegar and a pinch of salt and then roast them on baking sheet for 45 min to an hour or until done (can also boil beets if you prefer but with roasting you get a nicer flavour) once done remove from oven and let cool
  3. In a medium pan toast pecans at medium/low heat until fragrant and darkened tossing and stirring them in the pan often so they do not burn. Once done remove from pan and set aside. Heat butter in pan until melted and return pecans into pan and toss to coat them with butter. Pour in maple syrup and sugar and stir well and continuously while syrup and sugar bubble away. Turn heat down if needed, add in your cayenne if using and stir them until the syrup is almost evaporated. Place them on a cookie sheet or plate, sprinkle them with salt and let them cool and dry
  4. In a small sauce pan heat balsamic vinegar at medium. Once it starts to boil turn it down to a light simmer and let it simmer for a few minutes until it’s reduced and thick enough to pour. Set aside.
  5. Toss the arugula with a light vinaigrette of your choice or leave plain( I toss it with a little EVOO and a little more balsamic or red wine vinegar) and then plate
  6. Top arugula with beets, goat cheese and pecans and drizzle with balsamic reduction and enjoy!!
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