Market Umbrella is an independent nonprofit 501(c)(3), based in New Orleans, whose mission is to cultivate the field of public markets for public good. Market Umbrella has operated the Crescent City Farmers Markets (CCFM) since 1995.
Remember the Good Food Word we learned earlier Galactagogue? Garlic is one of those especially tasty lactation encouraging foods! Try this easy Garlic Broth recipe from Bon Appetit to get things flowing. P.S. Amorphous Gardens will be at the Sunday Parkway Drive Thru Market on August 16th with garlic!
- 2 heads of garlic
- 2 Tbsp. extra-virgin olive oil, plus more for drizzling
- A handful of herbs (such as parsley, cilantro, and/or sage)
- Kosher salt, freshly ground pepper
Slice 1 head of garlic in half crosswise; set aside. Separate cloves from the remaining head, peel, and crush lightly. Heat 2 Tbsp. oil in a large saucepan over medium. Add crushed garlic cloves and cook, tossing occasionally, until golden brown and softened, 8–10 minutes. Add 2 quarts water, increase heat to high, and bring mixture to a boil. Add herbs and reserved halved head of garlic. Reduce heat so the broth is at an active simmer and cook until garlic is very tender and the broth is reduced by nearly half, 30–40 minutes. Season generously with salt and pepper.
Strain broth through a mesh sieve into a large bowl (or, pass a wide slotted spoon through it a few times to fish out garlic and herbs).
Divide broth among bowls. Sip it as is, or you can add cooked noodles, drizzle in some whisked eggs to make stracciatella, or rub toast with raw garlic and drizzle with oil and float on top.
Do Ahead: Broth can be made 3 days ahead. Let cool; cover and chill.
The Crescent City Farmers Market operates weekly year-round in four New Orleans neighborhoods. The CCFM hosts nearly 80 local small farmers, fishers and food producers, and more than 100,000 shoppers annually.