Lots of folks are comfortable cooking with turnip greens, but often are left clueless in dealing with the roots. After a recent visit to Timmy Perilloux's farm, a few of the market staff had the pleasure of tasting how turnip roots can be done the right way. Thanks to Timmy's wife, Linda, for the delicious Turnip Stew and for sharing the recipe with us!
We've got turnip greens down, but are always looking for recipe ideas for the roots. Pick up some cheddar cheese from Country Girls Creamery at market to make this Turnip Casserole recipe happen.
There are plenty of beautiful carrots around market right now. Snag a bunch or two at any four markets and try this wonderful Carrot Puree from Chef Matt Farmer at Apolline.
This recipe comes from a friend of market staff, Lauren Ladoceour associate editor of 7x7 Magazine in San Francisco. Use a Bellegarde baguette to make this a hearty and healthy appetizer or a brightly-flavored lunch.
A perfectly lovely herb salad from Emeril Lagasse's newest cookbook, Farm to Fork: Cooking Local, Cooking Fresh.
The recipe for these blueberry crisps comes to us courtesy of long-time market vendors and now loyal market shoppers Mary and Dana Logsdon of La Spiga.
Use one type or a combination of zucchini, pattypan and yellow squash. Adjust how hot you want the cakes by adjusting the amount of hot pepper and seeds you use. Prepare small pancakes for an appetizer or side dish, or make larger ones and serve with crusty bread and Salsa Fresca (recipe below) for a full meal.
4 cups grated summer squash
1 cup fresh corn kernels, cut from 2 ears
1/4 cup chopped green onions
1 large jalapeno pepper, minced
1/3 cup parmesan cheese
1/2 cup grated sharp cheddar cheese
1/3 cup all-purpose flour
¼ cup bread crumbs
1 tablespoons olive oil
Black pepper to taste
Oil for sautéing
In a large bowl, beat the eggs. Grate squash and squeeze out water. Mix in…
Sweet potatoes are for more than supper! Bring them to the breakfast table this week, with these Sweet Potato Muffins for a sweet and savory start to your day.
There are plenty of greens in market right now perfect to use with this Creole recipe from Chef and Cookbook extrordinaire, Carolyn Shelton. Give the recipe a shot and then pick up her cookbook Zydeco, Blues, n Gumbo. You'll learn all about cooking Southwest Louisiana cuisine and get a history of the music too!
Both our fantastic greenhouse tomato vendors, The Ledet's and Tomott's Farm bring some beautiful red, ripe tomatoes to our weekly markets. They also brings some unripe ones perfect for these Fried Green Tomatoes with Shrimp Remoulade. Pick up a few this week for this tasty recipe!
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.