Taste the Difference, Shop Local!

Taste the Difference, Shop Local!

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Happy National Nutrition Month! This month, we celebrate the importance of making informed food choices and developing healthy eating habits.

This week’s theme is “Stay Nourished and Save Money.” What’s the perfect way to do that? Shopping at the farmers market, of course!

You’ll find fresh and flavorful fruits and veggies that won’t break the bank. Plus, by shopping at the farmers market, you’re supporting local farmers and small businesses. It’s a win-win situation!

See you there!


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 Thursday from 8am – 12pm with music from ukulele group, Fretless Yard Girls!

This Saturday from 8am – 12pm we will have music from Zydeco Man, Mel Chavis!

Food Tasting

Learn more about eating healthy on a budget! Join LSU Instructor Ms. Judy Myhand on Thursday and Saturday as she samples and demonstrates how to make your own vegetable stock!

St. Patty’s Day Kids Activity

Bring the kids! Join us this Saturday at the Sprouts table to let the kids taste all things green at our Farmers Market!

National Nutrition Month

This week’s National Nutrition Month theme is to Stay Nourished and Save Money! Eating healthy doesn’t have to break the bank. With a little planning and some easy at-home cooking, you and your family can consume meals that are inexpensive, simple, and healthy. Follow these three tips to stay nourished this week and every week:

1. Plan ahead. Prior to grocery shopping each week, take a look in your fridge, freezer, and pantry and take note of what ingredients you have on hand. With this knowledge of what you have, find some recipes that utilize these items to prevent them from going bad. Then, create a grocery list, making sure to double any recipes that you plan to freeze for later in the week or month.
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2. Shop smart. Purchasing produce in-season tends to be more affordable. When purchasing produce at the farmers market, be sure to ask farmers any tips they have for freezing fresh fruits and vegetables to avoid creating unnecessary food waste. When using a SNAP card at Red Stick Farmers Market, we match dollar-for-dollar up to $50 for you to spend on farm-fresh foods!
3. Prepare simple meals. Less ingredients = less money! Keeping your meals simple can save you time and money. Preparing staples like vegetables and whole grain rice or pasta in a variety of ways can spice up your diet each week.

Vegetable Stock

Yields 4 Cups


2 large onions (including peels and ends)
2 medium carrots (including tops, peels, and trimmings)
3 stalks of celery (including leaves and base)
1 whole head of garlic 
10 peppercorns
bay leaf


  1. Cut up all vegetables and vegetable peels, leftovers, scraps, etc. and add to a medium/large pot.
  2. Add 6 cups of water and bring to a simmer.
  3. Let simmer over medium-low heat for about an hour or two.
  4. Cool and strain to remove any vegetable pieces.
  5. If desired, mash any of the cooked garlic pieces and add to the soup.