Roasted Radishes

Y’all. This recipe by the Clever Carrot is killing it and it only has 4 ingredients. Yup. Four. This is my go-to spring recipe for radishes. While radishes are just fine sliced or pickled in a salad, like with so many vegetables, roasting reveals a whole new flavor profile. We have been seeing scarlet radishes at market and when roasted, they become soft, almost creamy and much more mellow in flavor which couples perfectly with the heat of the lemon pepper, bringing these up a notch. Pick some up on your next market run!

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Herbes de Provence & Rose Olive Oil Cake

Our recipe of the week from Local Milk Blog was picked because I literally just made this cake for Easter and it was AMAZING! I picked up my herbs de Provence from Spicy Lady Seasonings, buttermilk from Country Girls Creamery, and made my own rose water from my neighbor’s bushes (shhh…). I even layered in some early peach & rose geranium jam from Jamboree Jams just to be extra fancy. Next time, I am going to make strawberry icing - this cake is super versatile and yummy! 10/10 would make again.

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Tomato-Pesto Fritata

Say what you want about Martha Stewart, Everyday Food is a gem that gave us this, a highly versatile recipe that you can make with any combination of tomato and pesto varieties, for breakfast, lunch or dinner. Think lemon parsley pesto from Paul’s Palate paired with thick slices of Carolina Gold tomato from Poche’s Family Farm, or combine a deep Cherokee Purple or Brandywine heirloom tomato with a bright traditional basil pesto. Serve with a fresh salad, bracingly dressed, or add to your favorite bunch spread, this one’s always a crowd pleaser. Use fresh mozzarella from County Girl’s Creamery or fresh goat cheese from G&M Goat Farm, eggs from Peeps Farm, Our Family Farm, Mendez or Jo…

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Strawberries in Wine with Mascarpone Cream

As French chef Mimi Thorisson’s states, “so many strawberries, so little time!” Now is the time to jump on the berry train as our Northshore strawberries are in peak season. Pro-tip: use Country Girl Creamery’s yogurt cheese (strained yogurt) instead of mascarpone cheese. It’s warming up and this refreshing sweet treat will make you fall in love with Louisiana berries all over again.

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Fresh from the press, this week we bring you a recipe from our featured chef Alon Shaya. Shakshuka is a traditional Middle Eastern dish of eggs cooked in tomato sauce, a simple but tasty dish prepared in a cast iron skillet that you’ll be “cooking for the rest of your life”. Perfect for Lent, you can find the recipe here or in Shaya’s new book Shaya: An Odyssey of Food, My Journey Back to Israel. Chef Alon Shaya will be at Tuesday market this week to sign copies!

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Uncle Bob’s Fried Catfish

We’ve got another recipe from the folks at Garden & Gun this week for your Lenten needs - fried catfish. Chef Duane Nutter of Morgan City says catfish holds a special place for him, “If there were ever a fish that can have a terroir, it would be the humble catfish.” Ain’t that the truth! Get your (locally sourced) catfish fix from our CCFM vendors Pete and Clara’s Seafood (Tu, Sa), and Des Allemands Outlaw Katfish (Tu).

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Creole Tomato Jam

Maybe there is something in the air, or maybe it is the abundance of juicy maters at the market… Either way, we are feeling inspired by tomatoes right now. With plenty to choose from - hydroponic or field, slicer or cherry, red or green, creole or heirloom - it is hard not to be. Our current obsession is tomato jam. Garden & Gun has an amazing recipe from chef Tory McPhail of Commander’s Palace. If you are not up to the task, you are in luck! Pick up some ready-made from Poche Family Farm on Tuesday or Saturday market.

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Thai Pra Ram Tofu

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!

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Shrimp Creole

Let’s start the Lenten season off with a classic - shrimp creole. Pick up a few pounds of fresh shrimp, a few juicy tomatoes, and a handful of peppers from the market and you are good to go! This recipe by Louisiana Cookin’ will guide the way. Protip: serve it on a pile of James Farm Prairie Ronde Rice. You are welcome.

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Daube de Boeuf

Looking for the perfect comfort food on a chilly, rainy day between parades? Try this beef stew loaded with root veggies, herbs, and slow cooked beef shoulder. Cut down your cook time with stew meat (in the beef, lamb or goat variety) available at Tuesday and Saturday markets. Chef Mimi Thorisson uses topinambours, or Jerusalem artichokes or sunchokes, but you can use any starchy tuber you find at the market. I bet turnips would be good!

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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.