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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!

Root Vegetable Hash Egg Skillet
Root Vegetable Hash Egg Skillet

This hearty recipe from “Naturally Ella” features many fall vegetables and can be served on its own for breakfast or as a side dish in a larger meal. Nearly every ingredient can be sourced from market. The Isabels and the Monicas have potatoes, sweet potatoes, and turnips, as do River Queen Greens. Star Nursery has garlic, and herbs can be bought from The Sprout Truckstop table and Mizell Farm. There are five vendors that sell eggs: VEGGI Co-Op, Pearl River Pastures, Indian Springs, Sprout, and White Sands Farms. Try out goat feta cheese from Huckleberry Farms to round out your market-approved meal; check which vendors will be at market by clicking here.

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Homemade Creole Pumpkin Purée
Homemade Creole Pumpkin Purée

Farmer Timmy Perilloux’s family carefully saved Creole Pumpkin seeds for 100 years, and the fruits of their labor have made their debut at market. This crop is uniquely improved by this year’s drought, able to grow and sustain itself without rotting in the damp environment (call it the silver lining of an otherwise challenging year for farmers).

Roast the seeds and bake the flesh for a versatile pumpkin purée. While there is an abundance of articles (one, for example), comparing recipes with canned vs. fresh pumpkin purée, at CCFM, nothing beats engaging with the farmers that grow our food. Real pumpkin is more fresh-tasting and can be less expensive when the whole pumpkin is used. Leftover purée can be frozen for future use and doesn’t contain artificial ingredients or unknown fillers. Pumpkin purée can be used in everything from baby food to desserts; mix it into dog food for a special treat for your furry friends. This article from Epicurious suggests 37 potential uses for your purée.

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Seafood and Okra Gumbo
Seafood and Okra Gumbo

October is National Seafood Month! It's also time to use the last of summer’s veggies in a cozy fall meal—cue Seafood and Okra Gumbo. The okra’s natural mucilage gives the gumbo its rich thickness and deep flavor. This is a great recipe for that bounty of summer’s okra in your freezer, or pick up some late-season okra from VEGGI Co-op or River Queen Greens, be sure to pick some up before they sell out! Tomatoes can still be found on many tables at market, the Monica’s, the Isabel's, Fekete, and Faust Family Farms, just to name a few. Be sure to shop CCFM for your seafood too, shrimp and crab are in season and at market. See the article above for which seafood vendors will be at which market. Don’t be shellfish, this recipe from Spicy Southern Kitchen serves 8, so gather your ingredients and friends to show off this truly so-fish-ticated comfy fall dish.

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Stuffed Cucuzza Squash
Stuffed Cucuzza Squash

Could you cucuzz-a new fall recipe? How about stuffed cucuzza? Cucuzza squash came to America with Italian immigrants and thrived in Southern Louisiana’s climate. The long and twisty summer squash was originally called “Goo-Gootz" in Italy, slang for “big squash” or “long zucchini.” They can grow to 15 inches to 3 feet long; opt for a nice fat one for this recipe. Pick up a cucuzza with VEGGI Co-Op or Isabel’s Tamales and Produce, and grab a fresh bell pepper and green onion tops at market for this rice-stuffed cucuzza recipe from Acadiana Table, rich with traditional Louisiana flavors: the holy trinity plus the pope, tasso, sausage, pecans, and, of course, Cajun seasoning. Louisiana is no stranger to stuffed dishes—mirliton, eggplants, bell peppers—so why not stuffed cucuzza?

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Luffa Shrimp Curry Recipe
Luffa Shrimp Curry Recipe

We’re used to seeing Luffa (or loofah) dried in the shower. Did you know that they are edible and grow voraciously in our region? Luffa or Ridge Gourds can frequently be found at VEGGI Co-Op’s table this time of year. The taste is somewhere between cucumber and okra, and its spongy texture absorbs the sauces and flavors it's cooked in. Luffa are low in calories and high in nutrients like Vitamins A, C, B-complex, and fiber, making them a nutritious fall ingredient. They tend to break down when cooked, so most recipes add the luffa toward the end of cooking. At market, pick up a tomato, shrimp, turmeric, and peppers for this hearty and aromatic Luffa Curry, inspired by a recipe from Saveur, that inspires a cozy mood and is perfect to add to your gumbo weather rotation.

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Quick and Easy Small Batch Satsuma Marmalade
Quick and Easy Small Batch Satsuma Marmalade

Orange you glad citrus season is here!? Ease into a season full of recipes surrounding Louisiana’s favorite citrus with this straightforward satsuma marmalade recipe from Seasons & Suppers. Visit L’Hoste citrus for a bag of satsumas and a meyer lemon, be sure to get there early before they sell out! This recipe yields 16 oz of marmalade good refrigerated for up to three months for slathered biscuits, flaky pastries oozing with marmalade, or a sweet swirl to yogurt.

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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.