Market Umbrella is an independent nonprofit 501(c)(3), based in New Orleans, whose mission is to cultivate the power of farmers markets to drive economic and community health in the region. Market Umbrella has operated the Crescent City Farmers Markets (CCFM) since 1995.
Recipe Archive
What’s your favorite dish to make after visiting the Crescent City Farmers Market? Share your recipes with us on Instagram or Facebook and it might be featured in our weekly newsletter!
Cucumber Sesame Salad with Garlic Chili Oil
Have you exhausted your breakfast options? Looking for a savory and refreshing meal to jumpstart your day, then look no further! This recipe was selected by a staff member hoping to diversify their breakfast options. This creamy and umami filled dish features an abundant market offering - CUCUMBERS! Additionally, this recipe calls for fresh herbs, garlic, chili oil, and yogurt which are all available now at CCFM markets!
Roasted Tomato and Bread Salad (Panzanella)
As tomatoes and fresh herbs continue to be plentiful at CCFM markets, why not combine them with some of your bread from the market that may be past its prime, and add a couple of pantry staples to reinvent them into this fantastic salad? Give it a try, and you’ll be hooked on this delicious flavor and texture combination.
Spicy Tofu and Cucumber Salad
Tired of those boring salad recipes? Try this yummy, spicy salad using fresh ingredients which can be found at market now!
Infused Water
Healthy Hydration Never Tasted So Sweet!
Spring is an exceptionally abundant time to visit the market. We have an array of produce and consumables, new vendors coming on board, and you can feel the exuberant energy in the air. As the days continue to get warmer and humidity rises, drinking enough water is key to keeping the good times rolling. Dehydration can cause dizziness, fatigue, and headaches. While drinking water is not everyone's preference, it is key to staying healthy, hydrated, and energized. If plain water isn’t making the cut for you, try jazzing it up with fruits, vegetables, and herbs. We have an excellent selection to choose from during this time of year!
Shrimp Scampi
For National Shrimp Day, try this delicious shrimp scampi recipe which can be made using fresh shrimp from the market. While you’re at it, pick up some bread to serve alongside from one of our fresh bread vendors, or add fresh pasta from Costantini Pasta, new to the Thursday market!
Loaded Potato Skins
Potato skins, but with a twist! Our program coordinator, Amanda, loves baking sweet potato skins using fresh and local sweet potatoes from CCFM vendors. Keep reading to find out how to make this tasty appetizer in your kitchen!
Spring Onion, Swiss Chard, Mushroom, & Goat Cheese Fritatta
How do we love frittata? Let us count the ways. This recipe comes from a CCFM staff member who loves it for brunch, loves it for breakfast, and loves it for a cold snack straight from the fridge. It’s great as a savory tart and crustless too! Anytime can be a good time for frittata, but with spring produce in full swing the possibilities right now are endless. The best thing about it? Nearly every ingredient can be sourced straight from the market! Second best - it’s great for clearing out the fridge, adding the smaller bits of older, softer veg, creating something delicious, and avoiding waste.
Vegan Scotch Broth Soup (Scottish Barley Soup)
This recipe was selected by a Market Umbrella staffer looking to satiate their craving for a filling meal that is seasonally appropriate and refreshing. Many of the items called for can be found in abundance at the market at this time of year including onions, carrots, leeks, turnips, and kale. Pair with crusty bread from your favorite CCFM bakers and voila- a complete and tasty meal!
Roasted Flavor Bombs Kale Chips
This week stop at the market and pick up some kale to try our roasted flavor bomb kale chips! This recipe is quick, easy, nutritious, and a tasty way to curb the extra calories when boredom strikes. Practically any green can be used as a substitute in this recipe - beet greens, collards, mustards, or even Brussels sprouts. For more tender leaves like chard, reduce cook time. If you try this recipe, show and tag us on Instagram!
Chef Chris Lynch’s Chicken Pot Pie
Market Umbrella and BIA (Broadmoor Improvement Association) have joined together with local chefs to create a four-part cooking series, How Do You Cook Dat?*. This series highlights seasonal produce that can be found not only at the Crescent City Farmers Market, but also at BIA’s food pantry and community garden. Whether you are new to cooking or a culinary aficionado, these videos are simple and easy to follow along.
Chris Lynch, Executive Chef of Atchafalaya continues the series with a robust, easy to assemble dish that is comforting. Check out this sneak peek of Chef Chris's veggie-filled, seasonal Chicken Pot Pie.
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About Us
The Crescent City Farmers Market operates weekly year-round throughout New Orleans. The CCFM hosts 70+ local small farmers, fishers, and food producers, and more than 150,000 shoppers annually.