Tuesday Market

February 27, 2018

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

200 Broadway Street at the River

Tuesday Market details

Wednesday Market

February 28, 2018

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

1235 N. Peters Street in the French Market

Wednesday Market details

Thursday Market

February 22, 2018

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

3700 Orleans Avenue at the Bayou

Thursday Market details

Saturday Market

February 24, 2018

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

750 Carondelet Street at Julia Street

Saturday Market details

Fresh and LocalFresh & Local

Support Local Seafood

Most New Orleanians will agree that Mardi Gras is the most magical time of the year. They are wrong (hear me out). The best time of year is the forty days that follow, when we have the best excuse to pinch some tails. With Mardi Gras behind us and Lent in full swing, it’s time to start thinking about those tasty Friday fish fries and seafood boils.

At a recent sustainable fishing conference, a gulf seafood expert stated that 90% of the seafood caught in Louisiana is exported, and 90% of the seafood consumed in Louisiana is imported - a dismal statistic. Make sure you’re eating straight from the gulf and our surrounding lakes, rivers and bayous by shopping from any of our Crescent City Farmers Market water masters.

The market features three prominent Louisiana seafood vendors: Pete and Clara’s Seafood (Tu, Sa), Four Winds Seafood (Tu, W, Th, Sa), and Des Allemands Outlaw Katfish (Tu). A one-stop shop for all of your favorites including gulf shrimp, blue crabs, catfish, drum, and crawfish. Find your seabream, croaker and flounder, too! Fresh, local seafood is just one of countless perks of living in the South, and now that Lent is here it’s a perfect time to start adding more to your diet - swing by any of our markets to collect your bounty!

Pick of the weekPicks of the Week

Tofu and Spinach

Another Lenten alternative is tofu, and thanks to the good work of Veggi Farmers Co-Op, our market has the best and the price can’t be beat. Extra firm tofu is made with non-GMO soy by the Vietnamese co-op in New Orleans East. Flavor choices - yes choices, where other ingredients are mixed in to create not only delicious flavors but also interesting texture - include mushroom vermicelli or chili lemongrass. If you’re shopping for a restaurant, feel free to ask them about customizing your own flavor! Check out the tofu options along with soy milks and an assortment of asian veggies from this vendor at the Tuesday, Thursday and Saturday markets weekly. Pro tip: Freeze your tofu and then thaw and squeeze it. Removing much of the water this way yields a whole new texture that lends itself perfectly to frying. This is also a great way to keep ingredients on hand for a quick weeknight meatless main.

Pick of the weekWe might be unaccustomed to the cold weather, but it is what allows one of our favorite dark leafy greens to prosper. At this time of the year, you’ll find this superfood at many vendor stalls. Rich in protein, iron and calcium which are usually associated with meat and dairy products, spinach is a delicious way to get these essential nutrients. Use more mature spinach with hand-sized leaves usually sold in tied bunches for cooking, and tender baby spinach usually sold loose with leaves less than 3-4" for salads. Spinach pairs especially well with rich, meat or cheese-based dishes (think creamed spinach or spinach and artichoke dip) and its bright coloration lends itself to homemade food coloring perfect for easter eggs or to keep a broccoli cheese soup bright green. Try our new favorite simple spinach and tofu dish with peanut sauce, recipe below.

Vendor of the WeekMajor Acre Farm

CCFM Vendor of the Week

While we’ve heard many an aspiring farmer wax sentimental on the pastoral ideal, Ellis Douglas actually went out and started a farm. A native Mississippian, Ellis moved to New Orleans 15 years ago to go to culinary school and has worked in and around local food since then. Now, with a couple acres in LaPlace, Major Acre Farm recently began attending our Thursday market at the beginning of their very first harvest. Come check out this new stand and support a beginning farmer while you enjoy produce harvested the morning of market and grown without any synthetic fertilizers or pesticides. You’ll also find canned and fermented items using fruits and vegetables grown on site. The (vegan) daikon kimchi is incredible!

Green Plate SpecialROOTs is the Green Plate Special

Available at the Tuesday Market

This duo will be serving market inspired goods as our GPS throughout the month of February. Their food is local, healthy, all made from scratch, and delicious. Learn more about the pop-up restaurant and their food philosophy on their Facebook page.

Recipe of the WeekThai Pra Ram Tofu

CCFM Recipe of the Week

This simple dish from Vegetarian Gastronomy comes together with very little prep time, and rich flavor developed from a well-stocked pantry. Get all the main ingredients at market - tofu, spinach and even the peanut butter along with some “light brown” rice to put it all on top of - and you’ve got yourself a great meal after one stop!

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.



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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 CCFM hosts nearly 80 local small farmers, fishers and food producers, and more than 100,000 shoppers annually.