Subscribe to our Newsletter

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

Summer Squash Rice

This recipe calls for “any summer squash”, so you’ve got choices at market! Squash is currently lining the tables of all of our produce vendors and is available at each market. Even other gourds like zucchini will fit in well with this recipe, which is finished off with garlic butter and parmesan cheese. The addition of tomatoes makes the whole dish reminiscent of pizza, but with different carbs and a lot more veggies! It’s sure to be a hit with young ones, especially considering the recipe includes a tip to modify it into a gratin. Sub out long-grain white rice for brown for a more fibrous, filling dish.

summer-squash-rice-recipe-330x330.jpg

Ingredients

  • 2 cups chicken broth
  • 1 cup long-grain white rice uncooked
  • 2 tablespoons butter divided
  • ½ teaspoon Italian seasoning
  • 2 cups summer squash or zucchini, diced ¼"
  • 1 clove garlic minced
  • 1 small tomato diced
  • ½ cup parmesan cheese grated
  • salt & pepper to taste
  • 1 tablespoon parsley chopped

Directions

Bring chicken broth, rice, 1 tablespoon of butter, and Italian seasoning to a boil. Reduce heat to a simmer and cover. Cook 15 minutes or until rice is tender.

Meanwhile, heat remaining butter over medium heat in a small skillet. Add summer squash and garlic and cook just until squash is tender, about 5 minutes.

Once rice is cooked, stir in cooked squash, tomato, parmesan cheese, and salt & pepper to taste. Cover and let rest 5 minutes.

Garnish with parsley and additional parmesan cheese if desired.

Recipe Notes

Squash does not need to be peeled.

Brown rice can be substituted but will need extra liquid and a longer cooking time.

Garnish with fresh herbs if desired.

Store leftovers in an airtight container in the fridge for up to 4 days.

Reheat in the microwave until heated through.

Back


Crescent Fund: Hurricane Ida Relief Fund

When tragedy strikes Crescent City Farmers Market vendors and disrupts our local food system, Market Umbrella's Crescent Fund has historically operated to collect donations from market friends and supporters to provide immediate, direct relief to our vendors.

In light of the extensive damage sustained by local farms, fishing boats, and other infrastructure needed to operate these small, local food producing businesses due to Hurricane Ida, Market Umbrella has reignited the Crescent Fund. All donations made to this fund will go directly to the farmers, fishers, ranchers, and food producers of the Crescent City Farmers Market community so that they can return to market with your favorite products as soon as possible. Please, donate today!

Your gift would be an investment in the future of New Orleans local food system, getting vendors back to market so that we can continue facilitating access to fresh, nutritious food for the New Orleans community, including low-income shoppers who depend on our programs like Market Match and Market Mommas Club.

Market Match Limit Lifted!

Market MatchUnlimited Market Match, Market Umbrella's SNAP incentive program, extended through December 31, 2021!

About Us

Market UmbrellaMarket 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.

Crescent City Farmers MarketThe Crescent City Farmers Market operates weekly year-round throughout New Orleans. The CCFM hosts nearly 60 local small farmers, fishers, and food producers, and more than 150,000 shoppers annually.