This recipe for Focaccia Pizza with Local Veggies and Goat Cheese gets dinner on the table in about 20 minutes. Pick up focaccia from Challah at Me, goat cheese from Bill Ryals of Rockin' R Dairy and farm fresh veggies from your favorite produce vendor, throw the pizza in the oven and enjoy.
Pakora, an indian fritter made with chickpea flour (besan), is a quick and easy dinner, snack or side-dish. Pick up one of Timmy Perrilloux's giant cauliflower and some greens at market to prepare this exotic savory comfort food. Chick-pea flour, also known as garbanzo bean flour or besan, can be found at any well-stocked grocery story. Try dipping it in some of White Woods Farms bbq sauce!
The market is bursting at the seams with greens right now - collards, mustards, red mustards, Chinese mustards, turnips, you name it. Pick up a few different bunches this week for Gumbo Z'herbes. This recipe, courtesy of the Gumbo Shop, also includes red beans. It doesn't get more New Orleans than that!
How do you cook your greens? This has been the subject of great debate at market lately now that collards and turnip greens are in season. Looking for a new technique? Try this recipe for Southern Cooked Greens. The bottle of Dixie beer it calls for makes it unmistakeably New Orleans cookin'.
We have Poppy Tooker to thank for this week's recipe for Candied Grapefruit Peel. Poppy juices Plaquemines Parish grapefruit to make cocktails, then candies the peel for garnish. Jars of the candied citrus peel make great holiday gifts, as does the Crescent City Farmers Market Cookbook, where this recipe appears.
This Satsuma Compote with Basil & Cinnamon is extremely versatile. Chef Susan Spicer likes serving it with ice cream and “some nice little cookies.” Poppy Tooker suggests it as an interesting alternative to cranberries with any holiday bird or roasted pork.
There are likely to still be cranberries in grocery stores from the holidays, and there are plenty of local berries at the market right now for these Louisiana Strawberry & Cranberry Shortcakes, courtesy of one of our sweetest market supporters, Chef Kristen Essig of NOLA Bean.
The market's full of delicious root vegetables right row, including the carrots, turnips and fennel in this Duck & Root Vegetable Stew. Recipe courtesy of Chef Eman Loubier of Dante's Kitchen
We're thrilled to have Papa Tom Bonnecaze's daughter Stacy selling again at our Tuesday and Wednesday markets! Pick up a bag of their stone-ground grits this weekend for this Sausage Cheese Grits Casserole, whch can be prepared the night before, then sprinkled with cheese and baked in the morning for an impressive and easy meal!
When softshell crab season comes around, we can't help but incorporate them into every meal. This twist on eggs benedict is delicious and decadent way to start the day. For instructions on how to clean softshells, ask your favorite market fisher (or use this easy guide). Farm fresh eggs and artisan market bread make this a local treat!
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.