Subscribe to our Newsletter

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

Braised Short Ribs with Squash and Chile
Braised Short Ribs with Squash and Chile

This meal takes longer than usual to make and is a bit more hands-on than most of the recipes we share. Don’t fret— it all pays off in the end with one taste of the deliciously spiced and beefy broth. Short ribs are great for cooking low and slow, so save this recipe for a Sunday when you have some extra downtime. The meat and squash get ridiculously tender, the sauce gets saucy, and the whole thing comes together as a decadent yet comforting meal.

get this recipe

Ratatouille
Ratatouille

Who doesn't love ratatouille? (The movie and the meal!) While it may sound like a very intimidating dish, it's actually not that challenging to make. Classic ratatouille is made up of eggplant, tomatoes, squash, and zucchini, making it the perfect dish to celebrate the taste of summer. Beautiful and healthy, you can't go wrong! If you don't have the patience to slice all of the veggies into thin disks, you can chop them up into chunks for a modified dish. Just be sure to adjust the cooking time. Enjoy!

get this recipe

Over-the-top Cheesy Cabbage Gratin
Over-the-top Cheesy Cabbage Gratin

If you ordered one of our boxes from Top Box recently, you may have been among those comparing the size of one of the most versatile spring brassicas - cabbage - to that of a baby, and not sure which would be bigger - thanks Perilloux Produce! Fortunately, hearty cabbage can last a surprisingly long time in the fridge. If you’ve already made slaw, cut off a hunk for crudite or fermented half a head into a sour kraut and you’re looking for something new to do with cabbage, try this cheesy, shallot-y, caramelized gratin. The cabbage gets toasty, the sauce gets rich and creamy, and the whole thing turns out to be oh so delicious.

get this recipe

Slow-Cooked Summer Squash with Lemon and Thyme
Slow-Cooked Summer Squash with Lemon and Thyme

While there are a million ways to cook veggies, roasting them in the oven is one of the easiest. Roasting squash allows it to caramelize and get tender (but not too soft!). The recipe calls for thyme, but other herbs such as rosemary or oregano sprigs work just as well. You can eat these as a side dish, using a piece of bread to sop up the pan juices or throw them on rice or pasta. Garden tip: it’s not too late to start squash or any of the herbs mentioned here. Speed up the process and pick up starts from Mizell farm at the Drive-Thru market on Sundays. Cheers to these sunny, first-of-the-season veggies!

get this recipe

Sheet Pan Roasted Chicken and Cabbage
Sheet Pan Roasted Chicken and Cabbage

Sheet pan dinners are simple fixes when you’d like a hearty home-cooked meal but don’t feel like spending hours making it. This chicken and cabbage recipe is as easy as it is delicious: the cabbage roasts in the chicken fat, rendering it soft and caramelized. Feel free to switch up the seasonings (a sprinkle of Tony’s, perhaps?) and get creative with the ingredients— some sliced spring fennel or other veggies would work wonders here. Enjoy!

get this recipe

White Bean and Spring Vegetable Stew
White Bean and Spring Vegetable Stew

Even though we’re all stuck inside, spring has sprung all around us! This stew is a sweet reminder that we can still enjoy a taste of spring. The recipe calls for pantry staples like beans, garlic, and frozen peas. (If you don’t have dried beans, canned beans work just as well). Radishes and other springy vegetables give this stew some crunch and color. If you don’t have all of the veggies that the recipe suggests, don’t fret! We’re sure it will be just as good with fewer ingredients or some substitutions. Bon appétit!

get this recipe

One-Pot Turmeric Coconut Rice With Greens
One-Pot Turmeric Coconut Rice With Greens

This dinner is a one-pot wonder: it is both exciting and comforting, easy to cook, and able to feed a family. The rice is cooked in rich coconut milk and enlivened by lime and spring onions. The greens (chard, kale, or whatever you please) steam right on top. The recipe calls for coconut flakes, but if you don’t have any, don’t worry about it! We’re sure dinner will be just as good. This meal is great for modifications, too: you can add any herbs, protein, or vegetables to the pot for an even heartier dish. Enjoy!

get this recipe

The Only Salsa You Need
The Only Salsa You Need

Have you eaten all of your shelf-stable quarantine snacks while unapologetically binging a Netflix series about a certain mix of big cat lovers? No worries, Bon Appetit has you covered. Instead of stocking up on canned salsa, make your own! It is incredibly easy and super tasty. Get all the bits roasty toasty, give them a blend, and chow down.

get this recipe

Honey Butter Glazed Carrots
Honey Butter Glazed Carrots

Check out this recipe from Modern Honey! The name says it all. Carrots are packed with beta-carotene, fiber, vitamin K, potassium and antioxidants while local honey gives your immune system the boost it needs. Heat ‘em up and eat ‘em up!

get this recipe

Smoky Lentil Stew
Smoky Lentil Stew

In our opinion, lentils are an underrated ingredient. Packed with fiber, iron, folate, and other essential nutrients, these little legumes cook relatively quickly and yield a lot. They’re as hearty as they are versatile: feel free to add hydroponic tomatoes, sweet potatoes, cilantro, or maybe a dash of red wine to this recipe. With the right seasoning, this pantry staple gives rice a run for its money.

get this recipe


Follow us on social media; Facebook, Instagram, and Twitter.
Share a recipe; @ us on social media or email us at markets@marketumbrella.org.


About Us

Market UmbrellaMarket Umbrella is an independent nonprofit 501(c)(3), based in New Orleans, whose mission is to cultivate the field of public markets for public good. Market Umbrella has operated the Crescent City Farmers Markets (CCFM) since 1995.

Crescent City Farmers MarketThe Crescent City Farmers Market operates weekly year-round in four New Orleans neighborhoods. The CCFM hosts nearly 80 local small farmers, fishers and food producers, and more than 100,000 shoppers annually.