Here’s a guilt-free tasty treat for the whole family to enjoy. Flex those culinary muscles!
As the sun sets, find warmth in a steaming bowl of market fresh soup. This week’s recipe is chockfull of market produce that’ll surely impress houseguests while still being enjoyable for youngsters!
Gather stone-ground yellow grits or polenta from the Tuesday market and mushrooms from the Saturday market to create this delightful Mushroom and Herb Polenta recipe. The extra polenta can be made into polenta cakes by spreading it out in a shallow pan and allowing it to cool overnight. Next morning, cut it into pieces, and lightly fry in olive oil or butter. Tasty!
Mirlitons are Louisiana's Fall season pride and joy. Shrimp Stuffed Mirliton is best when made with Louisiana mirlitons and Gulf shrimp, both of which are abundant in markets right now. It's up to our market community to make sure that the heirloom mirliton varieties which have grown in our region for decades continue to flourish for decades more, so eat up!
Have you visited our friends at G&M Goat Farm recently? Each Tuesday they have an impressive array of goat cheese. Their feta is great for Greek salads and the sundried tomato goat cheese is wonderful spread on sandwiches. Go pick up your favorite goat cheese and try out this scrumptious recipe.
Nothing says autumn like a warm bowl of soup. Apples and cushaw are two fall flavors that find blissful harmony when combined in a large pot. Many of our vendors have a wonderful variety of squash and pumpkins. Last week our friends from Press St. Garden, the garden at NOCCA, had a behemoth pumpkin that weighed over 20 pounds! That’s a lot of soup.
While there’s nothing wrong with the occasional french fry, we often lean towards these tasty sweet tatters that are baked to save you some caloric baggage. A few vendors have sweet potatoes coming out of their ears, so pick up an arm-full to try out this simple recipe that yields a complex flavor. Try them with your favorite homemade burger or as an additional side dish that will compliment the color and texture of cooked greens.
We're still stuck on satsumas, and in all honesty probably will be for a while. As the season progresses, we will see oranges, kumquats, grapefruit and more; but right now it is all about the satsuma. Pick up a sack of satsumas this week for this intensely flavorful Satsuma-Brown Butter Vinaigrette, which makes use of both satsuma juice and zest.
Who doesn’t like wild caught catfish? Pick some up at the market from vendors Pete and Clara’s Seafood or Des Allemande Outlaw Catfish this week! This recipe by Chef Michelle McRaney of Mr. B’s Bistro is a delicious twist on the French classic trout meunière using local ingredients such as pecans and wild caught catfish.
Jared Tees first made a name for himself during his tenure at Commander’s Palace where he worked under the legendary Chef Jamie Shannon. When Jared was the executive chef at the Bourbon House, he was inspired by the nonastringent green Fuyu persimmons that appear annually at the farmers market to create this contemporary salad. It is quite striking when served in a long-stemmed martini glass. Apple cider vinegar can be substituted for cane vinegar.
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.
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.