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!
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.
Groundnut Stew
This traditional Kwanzaa dish will warm the soul on these late, chilly December nights. Sure to stick to your bones, this savory peanut stew honors the culinary flavors of West Africa and is made with local favorites like sweet potatoes and peanuts. So start a new holiday tradition by adding this unique one-pot dish to your cooking repertoire.
Sweet Potato Latkes, 2 Ways
A latke gave his mother a gift.
As he did so, she said to him, “Awww, why are you so sweet?”
He replied, “I guess that’s just the way I yam.”
Here’s Alexandra Caspero’s nutritious take on the classic latke using Vitamin A powerhouse sweet potato along with updated applesauce and sour cream toppings. Chag Urim Sameach!
Roasted Beet and Goat Cheese Salad
Impress your dinner guests (or yourself) with a salad that is healthy, seasonal, and downright beautiful. If you think you dislike beets, we urge you to give ‘em another chance! I used to be a beet-hater myself (I always thought they tasted like dirt) until I tried them in this recipe. Roasting the beets gives them a rich, sweet flavor that is wonderfully complemented by tangy goat cheese. This salad is pretty easy to throw together and touts gorgeous autumnal colors. You can modify it by adding roasted sweet potatoes for heartiness and color, chickpeas for protein, microgreens for garnish, or whatever you feel!
- Allegro Hopkins, Market Coordinator
The Collard Green Melt
It is Monday and there’s still Thanksgiving Day leftovers in the fridge?! What to do? What to do?! Well, Turkey and the Wolf has a solution for you! Their collard green melt is a unique take on a classic Reuben sandwich. Simplify this sumptuous sammie by using your holiday leftovers. Make it your own and add a smear of baked sweet potato, a thin layer of reheated dressing or skip the Russian dressing and brighten it up with tangy cranberry sauce. Whatever you choose it is sure to please! Bon Appétit!
Seafood Stuffed Mirliton
Per Louisiana tradition, check out this Louisiana Cookin’ stuffed mirliton recipe. This humble squash, related to the cucumber, graces most New Orleanian tables at Thanksgiving. It’s delicious raw in a slaw or salad but we’re talking turkey here and this quintessential holiday side is meant to be stuffed...just like our bellies! Use fresh Louisiana seafood to round out this savory cornbread dressing. No crawfish? Try lump crab. Like it spicy? Add cayenne or jalapeno. Seize the holiday and start your own mirliton tradition! Season’s Eatings!
Ginger Turmeric Honey Bomb
Has this temperature roller coaster got you feeling a little under the weather? Boom!! We’ve got what you need right here at the market. A ginger and turmeric honey bomb! With their powers combined, this heavy-hitting elixir can be added to hot water or tea. Packed with cell-protecting antioxidants, anti-inflammatory and anti-bacterial qualities this combo is sure to help knock-out what ails ya. Stop by Poche’s tent for freeze-dried ginger and turmeric and grab a jar of honey from Burg’s or Powers’ and prevent that cold or flu from getting you! Just like Hippocrates said, “Let thy food be thy medicine and medicine thy food.” Cin-Cin!!
Greens and Citrus Salads
It’s the most wonderful of year! Citrus season and greens are here!! As the weather cools down and cold and flu season ramps up, there’s no tastier way to boost your immune system. Packed with a healthy dose of Vitamin C, fiber and other phytonutrients citrus and winter greens like collards, turnip greens, and kale have got your back! Check out one or both of these tasty salad creations. The citrus helps to tone down the bitter greens and keeping things raw preserves the bounty of nutrients. Bon appetit, bon sante!
Chickpea and Sweet Potato Stew
It’s finally soup season! Hooray! In our opinion, there’s no better combination than sweet potato and leafy greens mixed together in a stew. Healthy, hearty, and warming-- this autumnal combination will bring cheer to any chilly night. This recipe calls for spinach, but feel free to substitute collard greens, mustard greens, or sweet potato greens (just make sure to cook them for 5-10 minutes before simmering with the rest of the soup ingredients, as these greens are not as delicate as spinach and do not wilt as easily). Enjoy!
Preserved Meyer Lemons
Want to save the Meyer lemon season and add umami to your favorite savory dish? Try preserving your lemons in salt with this easy recipe by Mom’s Kitchen Handbook. After stewing for a month in a cool place, your lemon confit will be ready. Just scoop out a wedge, chop up the peel, and mix it with your greens or slather it on a juicy pot roast.
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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.