It’s real hot out and while most crops can’t handle it, eggplants are hanging in there. Looking for a new way to cook em up? Try slicing them thin and making some Eggplant Pasta with them!
Nothing like a good summer time cook out. But what to throw on the grill for those vegetarians of the family? These Grilled Vegetable Po-boys make both a great addition to your tailgating menu and a quick, easy weeknight dinner.
The Indian Springs Farmers Co-op has been bringing their delicious fresh shelled beans to all of our markets for years. If you haven’t picked up a bag for yourself yet, stop by market this week and do so! Check out this recipe that’ll have you right on your way to enjoying these tasty legumes.
Try this recipe for Roko's Charbroiled Oysters, courtesy of deeply missed market vendor, Croatian oysterman Roko Tvrdeic and his Empire, Louisiana–born wife Patsy.
When visitors hear about New Orleans' huge Sicilian immigrant population that dates back to the late 1800s, they often ask, “Where's the New Orleans ‘Little Italy’?” Back in the day, nearly every New Orleans neighborhood was a Little Italy with an Italian grocer on the corner influencing French Creole, German and Irish shoppers. Chef Duke LoCicero remembers his Sicilian grandpa with this dish.
The Chilton County peaches and Silver Queen corn are both perfectly sweet right now. We love this Corn and Peach Salsa with any number of things we might throw on the grill. A little sweet, a little spicy, this salsa is delicious!
It’s the start of the season for debatably the most fun fruit to eat - watermelon! Although biting into a slice and spitting out the seeds can be entertaining, you can also try this alternate way of enjoying the most-consumed melon in the US. Buy the watermelon and honey in this ingredient list from the CCFM, and use this fat-free Grilled Spicy Watermelon (recipe courtesy of the National Watermelon Promotion Board) to accompany Kay and Ray Brandhurst or Clara and Pete Gerica's fresh-caught Louisiana shrimp.
Blueberries and barbeque reach their seasonal heights simultaneously, yet they're rarely combined on a plate. Chef Darin Nesbit of Palace Café brilliantly combines the trademark local flavor of New Orleans coffee & chicory and tangy local berries for a show-stopping barbeque sauce that's delicious on roast duck, rotisserie chicken or grilled pork tenderloin.
Serving size: 1 sandwich
¼ cup margarine, softened
¼ cup low sodium creamy peanut butter…
Serving size: 1 cup
24 ounce jar refrigerated grapefruit slices or 2 cups grapefruit
1 cup sliced…
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.