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!
Camellia’s Famous New Orleans Style Red Beans
We were born to bean. It’s Monday so let's get Bean Madness started with a NOLA tradition - red beans and rice. This Camellia recipe is simple, delicious, and versatile for customization. Make a big pot and invite ya mom’n’em over.
Quick Braised Carrots and Sugar Snap Peas
It may not be spring just yet, but the blooming magnolias and sunny afternoons sure have us fooled. This recipe is as simple as it is seasonal, signifying the end of winter here in Louisiana. With this quick-braising technique, the carrots become buttery and the snap peas add crisp texture and color. If you want to add even more pizzazz, try using multi-colored carrots. Finish with a drizzle of olive oil and an herb of your choice, and this side dish is a snap!
Strawberry Snacking Cake
Y’all know we love all things strawberries and Bon Appetit. This week we’re loving this Strawberry Snacking Cake. You’ll be the MVP of the parade route with this winner - complete with farm fresh eggs, sweet berries, cornmeal, and your favorite jam. Uh, yum!
Ribeye Steaks with Grilled Radicchio
Nothing says “olive you” like a juicy, grass-fed and grass-finished ribeye. Show that special someone you really care with primo dinner from the farmers market. Grab a thick steak from Gonsoulin Land and Cattle and some radicchio from Poche Family Farm and follow this recipe from Food and Wine. Grass-fed beef is leaner than conventional beef so be sure to follow Gonsoulin’s cooking guidance and check for doneness early and often to ensure the best preparation. Chefs’ kiss!
Kale Pesto with Whole Wheat Pasta
Not gonna lie, we’ve made this recipe 3 times in 2 weeks. This super easy kale pesto from the folks at Bon Appetit know what they are doing (go figure, right?). While this recipe calls for Tuscan aka dino aka lacinato kale, you can use any kale, or leafy green, of your choice. Want to see how it’s done? Take it one step at a time with Chris Morocco from the BA test kitchen.
- Cristina Berthelot, Market Manager
Linguine with Roasted Romanesco
Busy schedules don’t always allow time for making from-scratch meals. Here’s a quick, easy and delicious weeknight fix. I whipped this up in about 30 minutes using veggies I picked up from the market. I let the oven do most of the work! While waiting for my pasta water to come to boil, I prepped the veggies, tossed with salt, pepper, and marjoram and then threw them in a 350-degree oven. By the time the pasta was ready so were the veggies! Then just toss your veg and pasta together with olive oil and manga! Here’s what I put in the mix:
- Romanesco cauliflower
- Thinly sliced Meyer lemon
- Oil-cured olives
- Tomato
- Sweet peppers
- Onion
- Green garlic
This recipe is easily amended for seasonality so feel free interchange ingredients. Roasting times may vary depending on ingredients and switch up the pasta to keep it interesting! - Allegro Hopkins, Market Coordinator
Spicy Vegan Jambalaya
For the rest of the country, folks are two full weeks deep into new year’s resolutions with thoughts tuned to renewal, re-evaluation and creating better self-care habits. But here in New Orleans, it’s King Cake Season! Stuck in limbo between the post-Holiday haze and Mardi Gras, left wondering if we should just wait until Ash Wednesday to even start those resolutions? I say “baby-steps”. So in the spirit of the new year and starting better habits, here’s a plant-based take on Louisiana favorite Jambalaya. Whether Cajun or Creole, we can always use a little more veg in our life. This veggie-based take will tick all the flavor boxes. Mix it up with meaty mushrooms and add that savory, umami flavor. Intensify your flavors and bloom your spices first (smoked paprika is my secret weapon). A sheet of kombu seaweed or a sprinkling of wakame will impart the flavor of the sea. And start off by creating a rich base, make veggie stock from produce scraps that are too good for the compost bin. – Allegro Hopkins, Market Coordinator
Authentic Chicken and Andouille Gumbo
Ready to Mardi Gras Mambo, y’all? The temps are dropping and ya mom’n‘em are coming over before the parade starts so you better get your big pot out. This is the closest gumbo recipe I could find to my Paran’s who, without a doubt, makes the best gumbo I have ever consumed. Sorry - can’t give you his because it’s kept in the family. Everyone has their personal fave, but I prefer the smoky dark flavors prominent in a River Parishes or an Acadiana style gumbo. Follow this Catholic Foodie recipe to the T or give it your own twist, as long as you make your own roux. I guarantee it will not serve you wrong. - Cristina Berthelot, Market Manager
Strawberry Balsamic Salad with Basil and Feta
The name says it all and this combination of sweet and savory will be a welcome addition to any meal! This simple, but delicious salad from Two Peas and Their Pod consists of four ingredients and most can be purchased at the farmers market. Grab a few pints of strawberries from Heather and some basil from Cajun Growers, but don’t stop there! Opt for goat feta from Brown Hat Dairy Farm to make it extra local.
Smothered Cabbage
Black-eyed peas might be the quintessential “lucky” dish to ring in the new year but it’s cabbage season, y’all! And not much else rounds out a New Year’s Day spread like smothered cabbage. This nutritional giant is related to the Brassica family (kale, broccoli, and cauliflower) and is packed with vitamins and fiber! Here’s a plant-based version for a healthier take on this Southern classic.
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
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.