Apple Cushaw Soup

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.

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Baked Sweet Potato Fries

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.

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Satsuma-Brown Butter Vinaigrette

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.

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Catfish Pecan

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.

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Crab and Persimmon Cocktail

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.

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Arugula and Satsuma Salad with Satsuma Dressing

This Arugula and Satsuma Salad really does bring together some of the best ingredients fall has to offer.

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Radish Leaf Pesto

Every Saturday during their market season, Grow Dat Youth Farm samples an easy dish made with their produce.  One of our favorite recipes of theirs is a pesto they make using radish leaves. This is a great way to uss up the excess greens after you enjoy those spicy radishes!  Bonus: Radish leaves are a great source of calcium and Vitamin C.

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Shrimp and Okra Bhuna

We love using local ingredients to make international dishes like this Shrimp and Okra Bhuna. Come out to the market this week for green and burgundy okra and gorgeous fresh caught Louisiana shrimp.

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Green Market Watermelon & Summer Vegetable Salad

On a sticky, July morning many years ago, beloved Commander's Palace chef Jamie Shannon rolled into the Saturday Market on his motorcycle with a team of chefs ready to transform the pedestrian Stars & Stripes watermelon into the base of this Green Market Watermelon & Summer Vegetable Salad. Years later we're still enjoying it and remembering our friend Jamie fondly.

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Collard Wraps

We’re so thrilled to see the greens slowly make their return to market as the Fall continues its approach to New Orleans. They’re small in number now so be sure to get to market early to get some for yourself.

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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.