Tuesday Market

September 26, 2017

Uptown New Orleans
9 a.m. to 1 p.m.

200 Broadway Street at the River

Tuesday Market details

Wednesday Market

No Market,
on Summer Break

The French Quarter
1 p.m. to 5 p.m.

1235 N. Peters Street in the French Market

Wednesday Market details

Thursday Market

September 28, 2017

Mid-City New Orleans
3 p.m. to 7 p.m.

3700 Orleans Avenue at the Bayou

Thursday Market details

Saturday Market

September 30, 2017

Downtown New Orleans
8 a.m. to 12 p.m.

750 Carondelet Street at Julia Street

Saturday Market details

Fresh and LocalFresh & Local

The Moonlight Market is this Saturday!

Don’t forget Moonlight Market is this weekend! Buy your tickets in advance here before they go up in price at the door! Featured restaurants and bars include Angeline, Aglio, Bayona, Beth Biundo Sweets, Bittersweet Confections, Blue Line Sandwich Co., Broussard’s, Carmo, Cavan, Clancy’s, CureCo., Dante’s Kitchen, Del Fuego Taqueria, DTB, Emeril’s, Frencheeze Food Truck, High Hat Cafe, Marjie’s Grill, Maypop, Meauxbar, Patois, Public Service, Rimon, Sac-a-lait, Shaya, Spotted Cat Food & Spirits, St. James Cheese Co., Stokehold, and Three Muses! All tickets can be purchased online or at any CCFM.

Congratulations to our Moonlight Market social media ticket winners!
Facebook: Louisa Lichtman
Instagram: Ginger Bouvier

Fresh and LocalIt has been a long summer, okra - we are sad to see you go. As we transition into cooler weather and greens at the market, we are going to see less and less okra. Get it while you can! Here are our favorite things to do with okra:

1. Pickle it! Super easy and ridiculously yummy. Just a little spice, vinegar, and patience. If you can not wait, stop by the market and grab some from Dennis (Summer Timmy). SO GOOD.

2. Freeze it. It is not quite gumbo season, but the best topping in a hot bowl of gumbo is okra. Wash it, dry it, cut it up, and freeze it. Some folks like to blanch it first - makes the prep work quicker.

3. Roast it. Crank the heat up and let these babies bake. All you need is a little salt, pepper, and oil. The crunchy burnt bits are the best.

4. Dedydrate it. Seriously, it is like okra jerky. Ask Mrs. Jeannie how she “fixes” her dehydrated okra at the Uptown Market.

5. Give it to your dog (raw). I mean, my dog likes okra...

Pick of the weekPick of the Week

Southbound Gardens Workshops, Clara Gerica, and Berryhill Farm

Visit the Saturday market through October for a workshop series courtesy of Southbound Gardens. $15 suggested donation.

Saturday, Oct. 14: Veggie Growing Basics
Join us for this highly practical guide to get you started growing veggies in your garden for cheap. This class will focus on bed building, soil preparation, watering and plant selection.

Saturday, Oct. 21: Basics of Beekeeping
We will be showing you the tools for the job and teaching you all the most important steps to get your apiary started.

Saturday Oct. 28: Container Farming
Growing food in pots may not be ideal but sometimes it’s all us city dwellers have! Join us to learn insider tips on how to set up a successful container garden including appropriate containers, drainage, soil, fertilizer and more!

Pick of the weekIf you are interested in donating to the Gerica family to help cover funeral expenses via Crescent Fund please visit the welcome tent at the market or our website for more details. Market Umbrella’s Crescent Fund provides relief for our vendors and farmers directly. Funds raised are allocated based on need and used to help vendors get back on their feet. Pete and Chris Gerica have gotten back to work and we look forward to welcoming them back to market this Saturday.

We are excited to introduce Berry Hill Farm! A family farm located in Loranger and operated by a mother and father and several sons, this operation is focused on natural growing practices (read no synthetic fertilizers or pesticides) and their CSA (community supported agriculture), which serves 200 people. On farm, they’re growing a wide variety of specialty and heirloom produce, and also baking up a storm in their commercial kitchen where they also produce hummus, pesto, goddess dressing, jams and jellies, and are currently in the process of adding a cheese cave so they can add aged cheeses to their already long list of products! Currently in attendance at the Thursday market, they will be joining us at our Wednesday market beginning October 18th when that market resumes after its summer hiatus with a hummus and flat bread cart, and also joining our Saturday market at the end of October with their full selection of goods. Come check them out!

Green Plate SpecialROOTs is the Green Plate Special

Available at the Tuesday Market

Let’s tapas ‘bout ROOTs. It’s their last week and they are serving tapas - show them some love! Their food is local, sustainable, healthy, and all made from scratch. Learn more about the pop-up restaurant and their food on their Facebook page here.

Recipe of the WeekPickled Okra

CCFM Recipe of the Week

Looking for a great pickled okra recipe? Check out this by one of our Moonlight Market restaurants Dante’s Kitchen.

What’s your favorite dish to make after visiting the Crescent City Farmers Market? Share your recipes with us on Instagram or Facebook or even Twitter and it might be featured in our weekly newsletter!

Find more recipes here.



Market Morsels

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Market Umbrella


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.

Crescent City Farmers Market


The Crescent City Farmers Market operates weekly year-round in four New Orleans neighborhoods. The market hosts nearly 80 local small farmers, fishers and food producers, and more than 100,000 shoppers annually.