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Ever wonder what’s ripe at the Crescent City Farmers Market this week? Who will be there? Who is cookin’? Sign up here for our popular electronic newsletter Market Morsels to learn recipes, market updates, and food preparation tips from our own vendors, chefs, and shoppers. It’s published each Monday so you can prepare to shop for the week!

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!

Tofu Chicken Nuggets
Tofu Chicken Nuggets

A favorite in the household, these tofu nugs are marinated in common fridge items and satisfy all cravings.

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Easy Garden Pasta
Easy Garden Pasta

This pasta recipe is a great way to get in your daily serving of vegetables while decluttering the fridge. You’ll need a couple of tomatoes, your preferred fat (olive oil is the way to go if on hand!), seasonings and additions of choice, and your favorite pasta! Gather any extra vegetables that have been left behind from the week’s meals as well.

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Honey Roasted Pecans
Honey Roasted Pecans

The start of spring (and hopefully the end of cold days) has people back on their salad kick. Lately honey roasted pecans like these from The Spruce Eats, have become a favorite at the veggie bar. Nutty and sweet, these golden gems add a candied crunch to the salad du jour. Find pecans and honey at any of our weekly markets now.

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Braised Red Cabbage with Apples
Braised Red Cabbage with Apples

While a bit time consuming, this recipe yields a lovely, delicious pot of cabbage that can be enjoyed as a complement to the main course and the cooking time is mostly hands-off. Many say that this braised dish tastes better on the second day!

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Curried Tofu Salad
Curried Tofu Salad

Everyone loves a versatile dip and sandwich spread - I love this one from Budget Bytes author and LSU alum Beth Moncel that uses tofu as a star ingredient and comes together in just ten minutes!

Cordelia Heaney, Executive Director

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Easy Strawberry Cookies
Easy Strawberry Cookies

Strawberry season is in full effect, y’all! And we see you, low-key hoarding those half-flats each week. We know this queen of berries is especially delicious fresh and straight from the pint and transformed into ruby-hued jam but here in the height of the strawberry season, you might be hankering for a new berry good recipe. Keeping it simple and streamlined, An Italian in My Kitchen offers up this easy strawberry cookie recipe. So simple, in fact, the kiddos could give it a whirl the week whilst they’re home on Mardi Gras break!

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Rutabaga Pasta
Rutabaga Pasta

What started as a trend is now a veggie staple. Spiralized veggie noodles are a unique alternative to the traditional noodle bringing a little extra nutrition to the plate. Common veggies like carrots and zucchini get all the glory but you can pretty much “noodle” any firm veg and rutabaga is one you’ve got to try. Check out this recipe for pasta cacio e pepe from Epicurious, using ribbons of rutabaga in a rich beurre blanc sauce. Simple and delicious! Buon appetito!

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Beet Muhammara
Beet Muhammara

You just can’t beat a beet. Hands down one of the most versatile and nutritionally dense foods you can get your teeth in. Whether raw or roasted, juiced or noodlized, this radiant root lends itself to many culinary applications. Here’s an interesting twist on a Syrian dip, muhummara, from Food and Wine substituting beets for the traditional roasted red pepper to jazz up your Super Bowl snack selection.

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Yacon Carrot Soup
Yacon Carrot Soup

Sunday Drive-thru regular Jonathan of Amorphous Gardens, offered up a beautiful selection of carrots and yacón at market this week so this recipe seemed too serendipitous not to share. Ideal for weeknight prep, this quick and easy recipe gains a slight sweetness from the yacón and lends itself to some home-cook riffing. Add additional veg like Bok Choy, thicken it up with a splash of coconut milk, or give it some heat with fresh cayenne.

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Parmesan-crusted Crushed Turnips
Parmesan-crusted Crushed Turnips

Turnip for what?! Oh, yeah, we went there. Turnips might seem like an old school root veggie but in fact, they are in the cruciferous family, closely related to kale, broccoli, and Brussel sprouts. Chalk full vitamins, minerals, and fiber making them a nutritional powerhouse. Here’s a new spin on a familiar potato recipe using turnips instead, this parmesan-crusted crushed turnip recipe from a Chef’s Kitchen is sure to have your taste buds doing a happy dance. You get a two-fer with turnips - don’t forget to eat the greens too!

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About Us

Market UmbrellaMarket 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.

Crescent City Farmers MarketThe 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.