Squash From the Field

You’ve had a long day. You deserve to kick your legs up and let the squash do the work. Be sure to select the freshest, most vibrant squash from this week’s farmers market and get it in the kitchen ASAP.


  • Yellow squash (3)
  • Garlic (4 cloves)
  • Salt
  • Pepper
  • Olive Oil


Turn the oven on to 425. While it preheats, cut the squash down the middle lengthwise. Take your time to evenly slice half moon pieces ¼” thick. Even slices means uniform flavor and texture. This size manages to sop-up enough oil to enhance the flavor while still crisping up in the hot oven, avoiding soggy bites. Place the slices in a bowl with enough olive oil to cover. Season with salt and plenty of fresh-cracked black pepper. Add lots of chopped garlic (minced will burn) and get to mixing! Bake for 8 minutes and check for tenderness. Then crank the broiler up to high to get that satisfying crispy finish. Keep a close eye on them, because they’ll go from delectable to burnt real quick! Serve topped with fresh lemon juice.

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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.