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Event: 'Saturday Market, March 21, 2009 | 8 Am - 12 Pm'

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Date: Saturday, March 21, 2009 At 08:00 AM
Duration:

Saturday Market, March 21, 2009 | 8 am - 12 pm
Downtown New Orleans | Corner of Magazine and Girod Street
As of Friday, it's officially spring, which means time to get in the garden and put some new plants in the ground. Join us this Saturday for a CCFM Garden Party. Master Gardeners will share their horticultural knowledge and talk to us about different species of garden critters. Local gardening guru Eric Kugler will give lessons on making compost tea. And as always, our resident gardening experts Clarence Mizell and Keith Kron will have plenty of plants for sale and gardening advice to dole out.

Recipe of the Week
Jim Core's kale jambalaya

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Someone must have declared last Thursday Jim & Gladys Core day. The Cores were first page Times-Pic Living Section news (for those who missed it, click here) and were also featured in an NPR morning drive story. Thursday evening, the celebrity farmer was at our CCFM Cooks Benefit Book Signing personally serving his now famous Kale Jambalaya. Thanks again, Jim!

Ingredients
2 bunches fresh kale
3 cups chicken stock
1 onion, chopped
1 clove garlic, chopped
1-1/2 pounds andouille sausage, cut into round slices
1 pound bacon
5 cups water
2 cups brown rice
Tom Bonnacaze’s Salt Free Creole Seasoning
1/2 cup plain bread crumbs
1/4 cup butter, melted
Directions
Thoroughly wash kale, then chop coarsely. In a 4-1/2-quart saucepan, combine kale with stock, onion, and garlic. Bring to a boil, then reduce heat to a simmer and cook for about 25 minutes or until kale is tender. Remove from heat and set aside (do not drain).

Sauté andouille in a frying pan until lightly browned. Remove from pan. Fry bacon until crisp, then drain on paper towels and crumble.

Combine water and rice in a 4-1/2 quart saucepan and bring to a boil. Reduce heat to a simmer, cover, and cook for approximately 30 minutes or until rice is tender.

Preheat oven to 350 degrees. Combine kale (with all of the pot liquor), andouille, and rice; season with Creole seasoning. (Jim prefers the seasoning of his fellow farmers market vendor, Tom Bonnacaze.) Place mixture in a 9x12-inch baking pan. Mix bread crumbs with crumbled bacon and sprinkle on top of the jambalaya. Drizzle melted butter on top. Bake at 350 degrees until bread crumbs are lightly browned.

Serves 8-10

Recipe compliments of Jim Core