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Creole Tomatoes

TraveLoveRN May 6, 2009 06:24 PM

I just finished reading the book New Orleans Cuisine, and am wondering if the Creole Tomatoes I read about in the book are in season yet? Would I be able to find them at the Saturday Market? And how about Creole Cream Cheese?
Anxiously awaiting my trip next week!!!

  1. Lyonola May 7, 2009 08:25 AM

    For a quick market report...
    Creole's are not yet ready, however green Creoles are at the market. So they are almost here and may be in this Saturday. But some fried or grilled slices of green Creole would also be great.
    Blackberries are everywhere. Last Saturday they needed to sit out for a day to get really sweet as they were a little tart originally. No worries I used them in a cocktail with some simple syrup and mint to bide the time.
    An amazing bounty of fresh veggies, leafy greens, etc... is also in. As are shrimp, crabs, (I believe soft shells will be in this week). The favas are declining, just because they are getting bigger and less tender.
    Voodough bakery and their buttery crisp loaves of foccacia are always there. Justin Pitts has farm fresh eggs, pork, and beef. Ryals Dairy has amazing feta and goat cheese (get the cajun pepper blend and the marinated feta). Smith's Dairy is there with milk, cream, butter, etc...and free samples of chocolate milk always.

    Sneak a taste of Paul's Pesto (the chipotle cilantro is addictive) and you will end up buying a container.


    7 Replies
    1. re: Lyonola
      Hungry Celeste May 7, 2009 08:33 AM

      Creoles might make an appearance as soon as this weekend, as I started picking my backyard crop this week.

      1. re: Hungry Celeste
        roro1831 May 7, 2009 08:45 AM

        My father's are just about ripe, so I would imagine he will be picking shortly.

        With regards to the Jersey tomato vs. the Creole tomato. Having grown up on an abundance of the creoles, my grandfather had 30 plants in his backyard and my father continues the tradition; having recently moved to Jersey (well 3 years ago), I still find that the creole is my favorite. I see your point Jazzy, but the creole holds a place in my heart, but the Jersey will have to do.
        Much like the highly touted roast beef and mozz up here, it will do in a pinch, but it doesn't compare to a roast beef poboy, at least not to me.

        1. re: roro1831
          hazelhurst May 7, 2009 09:10 AM

          ...and here ah thought th' whole worl' knew what that the bestest tomatoes come fum Crystal Springs Miss'ippi.

          1. re: hazelhurst
            BrooksNYC May 8, 2009 06:54 AM

            You misspelled "t'maytuhz".


            1. re: BrooksNYC
              edible complex May 8, 2009 08:12 AM

              or "maters" for short.

              1. re: BrooksNYC
                hazelhurst May 8, 2009 02:19 PM

                Yer rite.

            2. re: roro1831
              underworld gourmet May 8, 2009 02:09 AM

              More than any other tomato I've ever tasted, the creole has that delightful semi-citric bite to it--and it isunlike any other such "bite" in any other food. My uncle, who grew cherry tomatoes as well as larger varieties, produced tomatoes which were pronounced in this quality. My preferred style of consumption: sliced with some salt, Nothring more.

        2. edible complex May 6, 2009 07:17 PM

          haven't seen creoles out yet. saw some nice vidalias yesterday. love me some tomato and vidalia w/blue cheese, olive oil and S&P.
          you'll likely see great blueberries, as they are usually plentiful around Mother's Day. I usually load up on my creoles around Father's Day.

          1 Reply
          1. re: edible complex
            JazzyB May 7, 2009 05:34 AM

            Supermarkets carry creole cream ch. If you are unfamiliar, it is closer in consistency to sour cream than cream cheese and IMO, tastes like buttermilk. Re: creoles, they are the best available locally, very little gelatinous matter. However, if you've ever had a Jersey tomato, Creoles fall way short flavorwise.

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