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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!

Caramelized Baked Persimmons
Caramelized Baked Persimmons

October marks the beginning of persimmon season! Persimmons are sweet and juicy--almost custardy at their best. If you are going to eat a persimmon raw, make sure it is ripe! Eating an unripe persimmon raw will leave your mouth with a chalky, unpleasant sensation. Bypass this uncertainty with this delicious caramelized, baked persimmon recipe! The natural sugars of the persimmon combine with honey, butter, and cozy spices to make a mouth-watering persimmon dessert that pairs deliciously with a scoop of vanilla ice cream.

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Juicy Oven Baked Chicken Breast
Juicy Oven Baked Chicken Breast

If we haven’t already made it blatantly obvious, we are super excited to now have a vendor with a range of never-before-seen-at-market chicken products, including chicken breasts! Pick up Sunset Oak’s chicken breasts this Thursday or Sunday and try out this easy and delicious, juicy oven-baked chicken breast recipe. Cheers to our first Morsel chicken breast recipe - many more to come!

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Garlic Chive Pickles
Garlic Chive Pickles

Summer heat got you in a pickle? Try making zesty garlic chive pickles! They’re great as a quick, cold snack and maybe even better on a sandwich! This recipe is easy to make, uses only a few ingredients, and brings out all the best flavors of cucumbers, garlic chives, and mouth-watering spice combos.

For extra flavor, add whatever spices you want! We love to add mustard seeds, dill, and garlic cloves. Cut the cucumber into long, thin strips; big chunks; or small rounds! Honestly, no matter how you make them, they’ll be delicious! Check out this recipe from Back Porch Paleo for a zhuzhed-up version of the recipe we adapted!

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Blueberry and Mint Lemonade
Blueberry and Mint Lemonade

There is no drink more refreshing than this blueberry and mint lemonade! Enjoying this concoction over ice is our current favorite way to beat this beginning of fall heat. Make enough to share or size the recipe down for a single icy treat! Any way you try it, you’ll love it!

All you need to make this delicious beverage are blueberries, mint, a little bit of lemon juice, sugar, and water! If you don’t have a blender, don’t be afraid to smash your ingredients together––it’ll get the job done just fine.

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Quick Arugula and Basil Pistou
Quick Arugula and Basil Pistou

What better way to welcome the arrival of greens at the market than a fresh, easy sauce that makes everything better? This week, we are enjoying the lesser-known cousin of pesto; pistou! Pistou is a little easier to make, too, as it does not require cheese or nuts. Put it in pasta, eat it on toast, mix it in a salad, use it as a marinade––there is no limit to ways you can enjoy pistou!

While most pistous are made using only basil, we have more than that at our markets! Now that leafy greens are finally back, we were excited to put as many as possible in this sauce. We found a mouth-watering recipe using arugula and basil. It could only get better with the addition of spicy microgreens from Know Dat Grow Dat!

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Black Roux Culinary Collective’s Roasted Summer Squash
Black Roux Culinary Collective’s Roasted Summer Squash

Did you know September 7th is National Acorn Squash Day? Acorn squash is considered a winter variety though it is harvested in late summer and early fall. Acorn squash is the same species as all summer squashes, including zucchini and yellow crookneck squash.

Although there are more squash varieties than one can count, many can be easily substituted for one another. The best substitute for acorn squash is butternut squash, and during this time of year, CCFM markets have an abundance of butternut. You can find several other varieties in-market, most of which can be used interchangeably in recipes. There are several good squash recipes out there, but to make your life a little easier we’ve got one for you here.

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Microgreen Salad with Peaches and Avocado
Microgreen Salad with Peaches and Avocado

It may seem like we have been saying this for a few weeks now, but this is no longer a false alarm - LAST WEEK FOR PEACHES! Enjoy the last of these delicious peaches in this fresh and summery microgreen, peach, and avocado salad. Find Know Dat Grow Dat at our Tuesday and Thursday markets with microgreens and Cherry Creek Orchards’ peaches at Tuesday, Thursday, and Sunday markets.

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Roasted Butternut Squash
Roasted Butternut Squash

MU staff has been LOVING this recipe from Martha Stewart! “It’s a good thing” to prepare for a family or a group with one of those large butternuts that have been around market as of late, and while it gets a bit involved with all of the components in it, it’s a complete, vegetarian meal once prepared so you don’t need to worry about getting anything else on the table. The balance between toothsome grains, caramelized alliums, fresh herbs which you can swap out depending on what you find at the market, the pistachio yogurt, and savory roasted squash is good to the last bite (and makes great leftovers!) - we recommend adding this to the butternut recipe repertoire.

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Canned Peaches in Very Light Syrup
Canned Peaches in Very Light Syrup

Peach season may be nearing its end, but that doesn’t mean you have to stop enjoying summer’s spotlight fruit! It's time to get canning! Check out this recipe to learn how to preserve the taste, texture, and quality of fresh peaches for up to 12 months beyond their season. Can we enjoy Cherry Creek Orchard peaches all year round? Yes we can!

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Watermelon Gazpacho
Watermelon Gazpacho

Everyone is loving watermelon season, but these suckers are HUGE! Besides snacking on slices of watermelon on their own or in a salad, another cool, delicious use for some of that large melon now awaiting you in your fridge is to make gazpacho! This dish is perfect for dinners al fresco, and has just a little bit of kick from the jalapeno.

PHOTO CREDIT: GREG DUPREE; PROP STYLING: KAY E. CLARKE; FOOD STYLING: CAT STEELE

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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.