The Red Stick Farmer’s Market hums with activity every Saturday, rain or shine, in downtown Baton Rouge. I discovered this unique farmer’s market on a pre-move visit and was captivated by the brass band and strawberry perfume. After the big move I met Lisa Gray, the manager of Red Stick Mobile Farmers Market and coordinator of school garden projects.

At the market, seasonal selections and friendly farmers lure locavores from nearby parishes. Behind the scenes, Lisa hauls local produce in a jazzed up trailer to sell in the far reaches of the community. She also plants and tends school gardens where the students learn the essentials from seeds and soil to flowers and harvest. I’ve had the honor of working alongside her and it’s incredible to witness the joy the kids get in their outdoor classroom.

Lisa has called Baton Rouge home for all but one year of her life. During her year away, she worked with the CDC in Atlanta. In her words, “the experience was great but I wanted to get back home to farm life. I gotta get back home and work with farm animals.” She took a job with the Ag Center at Southern University as a research associate before her now seven year tenure with Red Stick Market.

What’s your 20 minute recipe? Shrimp fried rice. I get the shrimp peeled and deveined from Anna Marie’s and use brown rice that’s leftover from another meal. I get as much from Red Stick Market as I can. Carrots from Fekete Farms, onions and green onions, orange or red bell pepper, pasture raised farm eggs and frozen peas that I buy. I use sesame oil and soy sauce while I’m cooking. I use the whole pound of shrimp! I call it the Real Shrimp Fried Rice.

What’s your favorite city? I would love to travel to Washington, DC now. I’ve been there a lot in the past, it’s one of my favorites. People are really nice there.

What’s your Favorite restaurant in your current city? I like Pimanyoli’s on Airline. They specialize in smoked meats and classic American dishes, and they have hot tamales, a recipe from their family that’s like 100 years old. The owner’s father was a sergeant on the police force at Southern University.

Treasured find in the back of your fridge? Maybe some pickled okra

Who taught you to cook? My grandmother. She raised me, I was always in the kitchen with her. One of her specialties, my favorite, was her peach cobbler. My uncles always request it.

What’s your go-to dish for company? I would do some beef and shrimp kabobs or an okra, shrimp, tomato and smoked sausage stew served over rice.

What’s on your cooking playlist? Lauren Hill, Erykah Badu.

Coffee, tea, or Kombucha? Tea.

Date night--at home? or out? Right now?! At home.

Most stained cookbook? River Road. My grandmother used to use it. I still have hers and just got a new one from the Junior League. My uncle in Texas is holding on to my grandmother’s.

Surf? or Turf? Surf.

Indispensable kitchen tool? My whisk.

Staple childhood comfort food? Chicken and dumplings. That was easy!

Who would you most like to share a meal with? past, present or fictional? My grandmother.

Ideal grilled cheese? I’m pretty plain when it comes to grilled cheese. I like it with cheddar.

Favorite pizza topping? One of my favorites is pickled banana pepper

Where would you want to take a cooking class? Italy and learn how to make a classic red sauce, the type that takes hours.

What’s your Counter Intelligence cooking tip? I don’t like to overcomplicate with a lot of ingredients. I like to keep it simple. If I can wing it without a lot of ingredients, that’s what I prefer.

Three things next to your stove? A trivet, canisters with flour and sugar, tool caddy.

Favorite Sports Team? Of course The Saints!!

A trip to the Red Stick Farmer’s Market transforms yesterday’s extra rice into a gourmet meal in minutes!

Lisa’s Real Shrimp Fried Rice

A trip to the Red Stick Market will elevate your next batch of fried rice to the next level of delicious! Gather your ingredients and your fried rice masterpiece is ready in minutes.

1 pound medium sized peeled and deveined shrimp, drained and patted dry
Salt and pepper
2 tablespoons vegetable oil, divided use
1 small onion, chopped
1 sweet bell pepper, chopped
1 large carrot, grated
2 eggs, whisked to blend in a small bowl
3 cups cooked rice
½ cup frozen peas
2 tablespoons soy sauce
2 teaspoons sesame oil
3 green onions, thinly sliced

TOSS the shrimp with a sprinkle of salt and pepper.

HEAT 1 tablespoon oil in a large heavy skillet or wok over medium-high heat.

ADD the shrimp and cook, turning once, just until they turn opaque, about a minute or two per side. Remove with a slotted spoon to a plate.

ADD the onion and bell pepper to the skillet and cook until just tender, about 5 to 7 minutes. Add the grated carrot, toss to combine, then push the vegetables to the perimeter of the skillet to make room for cooking the ‘egg pancake.’

POUR the remaining 1 tablespoon oil into the bottom of the skillet and add the whisked egg. Let it sizzle and cook in one layer, just until it is cooked through, about 2 minutes. Chop the cooked egg into small pieces in the skillet with a spatula and push it out to the perimeter with the vegetables.

ADD the rice to the center of the skillet and cook a minute or two to heat the rice through. Stir in the peas, soy sauce and sesame oil and toss it all together in the skillet incorporating the vegetables and egg from the perimeter. Stir in the cooked shrimp and green onions and serve. Happy Cooking!