March 23, 2006
By Maggie Heyn Richardson
Back when the Red Stick Farmers Market was a homespun handful of tents in the Municipal Building parking lot, you could not have imagined that one day it would feature hundreds of patrons shopping among dozens of vendors for fresh fare and on-the-spot good eats. As the market grew and moved to its current location, its selections got ever more interesting. And breakfast has come along with it.
Just few years ago, the market’s AM menu consisted of 50 cent coffee at the info table and fresh baked goods from the bread vendors. But now, there are crepes at nearby Capital City Market and Newsstand; eggs Benedict and oatmeal at Harvest; various frittatas and monster muffins from Taste; huevos con queso and breakfast burritos at Rocket Fajitas; bagels from Charlie’s Coffee; fruit smoothies at Our Daily Bread; chocolate milk from Smith’s Creamery; and a whole mess of stuff at TaylorMade Gourmet including French toast and Spinacheggs.
I still love the scones, muffins and cinnamon rolls from the bakers, but my latest faves are Taste’s sumptuous pressed egg sandwiches with bacon, cheddar and roma tomatoes and the Frisbee-sized crawfish and shrimp croquette from TayorMade Gourmet. Stacked like a behemoth Napoleon with grits, scrambled eggs, and topped with a creamy, spinach seafood sauce, it could feed a small village.
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