Corner of Magazine and Girod Street
8 am - 12 pm

In celebration of Mother's Day, we welcome the legendary mother-daughter team from the much missed La Spiga bakery back to the market. Dana and Mary Logdsen will join us to sign copies of our new Crescent City Farmers Market Cookbook, the perfect Mother's Day gift, we think, and offer samples of their unforgettable Blueberry Crisp. Dana Logdsen's recipe and 124 other delicious ones from local chefs, farmers and market shoppers are included in the book, along with heartwarming stories about our colorful market community.

Recipes
Shrimp stuffed mirliton

Ingredients
3 mirlitons, halved along the visible vertical line
2 tablespoons butter
1/2 cup chopped celery
1/2 cup chopped onion
1/2 cup chopped green bell pepper
1 cup coarsely chopped ham
1 cup small (50–60 count) shrimp, peeled and deveined
2 bay leaves
1-1/2 cups cubed stale French bread, soaked in water and drained (see Note)
1-1/2 cups chicken stock
1/2 cup Italian-style bread crumbs
1/4 cup chopped green onions
1/4 cup chopped fresh parsley
4 teaspoons Crystal hot sauce or other Louisiana hot sauce
2 teaspoons coarsely ground black pepper
2 teaspoons Worcestershire sauce
1 teaspoon Italian seasoning
1/2 teaspoon salt
Directions
Boil mirliton halves in salted water for 20 to 25 minutes or until tender. Drain and scoop out the meat, reserving both the meat and the shell and discarding the seeds. Chop mirliton meat. Set aside along with mirliton shells.

Melt butter in a medium sauté pan; add celery, onion, and bell pepper; sauté until translucent. Add ham, shrimp, and bay leaves; sauté until shrimp turn pink. Add bread and chicken stock and cook over medium-high heat for 5 to 6 minutes. Add reserved mirliton meat, bread crumbs, green onions, parsley, hot sauce, black pepper, Worcestershire sauce, Italian seasoning, and salt; stir to mix thoroughly. Cook for 5 minutes, then remove from heat to cool.

Preheat oven to 350 degrees. Spoon stuffing mixture into reserved mirliton shells. Bake at 350 degrees for 15 minutes.

Note: For best results in any stuffing with French bread, the bread should not be soggy. So, after soaking the bread, place bread in a colander in the sink and press out any remaining water with your hands.

Serves 6

Recipe compliments of Andrew Yaeger