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!
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.
Cochon’s Satsuma Mojito
Let’s be honest, teachers are the unsung heroes of the world. So raise a glass, a satsuma Mojito by chef Donald Link, to be specific, to all of the educators that we trust with the minds of our children. Find the recipe on Chow Hound and get your favorite teacher a big bag of satsumas!
Shrimp with Satsumas
Nothing says fall like football and here in Southeastern Louisiana nothing says fall like sweet, juicy satsumas! A quick and healthy snack, these edible orbs of sunshine are packed with vitamin C bolstering the immune system, brightening the skin and protecting our cells against free radicals. Satsumas are also a great source of fiber, keeping you full longer, helping to regulate blood sugar and promoting digestive health. More than mimosa makers, satsumas are great in savory dishes. Check out this recipe from New Orleans Chef Justin Devillier combining two quintessential Louisiana ingredients, Gulf shrimp and satsumas.
Stuffed Roast Squash
Put down the pumpkin spiced latte and spice up your kitchen with this delicious recipe using acorn squash. A staple of fall flavors, these versatile veggies are easy to prep, yummy roasted, a great addition to soups and stews or stuffed and baked. Boost your daily dose Vitamin A and C and support your vision and immune system with these orange-fleshed beauties. Check out what Joe Fekete Family Farm and Pointe Coupee Minority Growers Co-op are bringing to the market. You can find delicata, buttercup, acorn, butternut and spaghetti squash plus unique pumpkins at the market right now!
Simple Tomato Tart
Fall has finally found us! On the heels of this cooler weather is Louisiana’s second round of tomatoes. With the addition of Joe Fekete’s Family Farm and the return of Tomott’s Cajun Growers, heirloom tomatoes are sure to abound at the market. These beauties are delicious on their own or as a ’mater sandwich but did you know that cooking them makes them even more nutritious? The cooking process increases the release of lycopene, a powerful antioxidant, that helps us to reduce our risk of heart disease and cancer. Here’s a delicious tomato tart you can feel good about treating yourself to!
Creole Cushaw Pie
Despite temperatures still reaching the upper 80s, the arrival of the autumnal equinox has us pumpkin spice dreaming. Ready for those warm and cozy, savory fall flavors? The elusive cushaw squash, a harbinger of autumn, is now available at the market and is the perfect vehicle for those spice-laden flavors you crave. Try out this traditional cushaw pie recipe and feed your need!!
Roasted Okra Masala
Okra. You either love it or hate it. What makes this veggie so polarizing? The slime… great for thickening your gumbo but not so great on your palate. Roasting okra is a quick and easy preparation that brings out the nutty, grassy flavor of okra and can diminish the dreaded slime. So whether you love it or hate it, check out this simple recipe and roast some up! You never know, roast okra might become your new favorite side dish!
Mushroom Crab Cakes
Call ‘em fungi. Call ‘em mushrooms. We call them delicious!! Considered the “meat” of the vegetable world, mushrooms have meaty flavor and texture similar to crab and lobster making them the perfect star for your main dish. Check out this cool take on the crab cake using Lion’s Mane mushrooms. The eggs and onions needed can also be picked up at market!
Jamie Oliver’s Eggplant Parmesan
Every young (and old) chef has looked to Jamie Oliver for a classic recipe. This eggplant parm recipe featured in the NY Times is no exception. Load up on your fav eggplant, fresh and dry herbs, and a crusty loaf of bread from the market for this end of summer staple.
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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.