The week’s recipe come from Emeril’s cookbook Farm to Fork: Cooking Local, Cooking Fresh. Creole tomato season is in full gear, and we could not be more excited. If you want to make this with local tomatoes in non-creole season, we’ve got you covered with locally grown greenhouse tomatoes at all three markets. This dish makes a great brunch appetizer or a delicious summer dinner.
When the weather is warm, sometimes a light lunch of a cup of soup and a salad are just the ticket. This easy soup uses fresh herbs and summer veggies and would pair well with a grilled cheese sandwich using some market chevre. Grab some pesto from Paul (we recommend the parsley pesto for this recipe) and whip this up!
The market is almost bursting at the seams with eggplant right now. We like the little lavender touch ones for quick roasting. Pick up a couple larger eggplants and a few pounds of Louisiana shrimp to make this Shrimp Stuffed Creole Eggplant.
This market stew is a kissin’ cousin of smothered okra and shrimp Creole. Tomatoes, okra, pepper, and sweet shrimp inspired a CCFM shopper to create this happy summertime recipe.
Since Asian pear season is so short, this blue cheese and walnut studded Asian Pear Dessert Pizza is an absolute must. Don’t let the homemade dough recipe intimidate you. It’s quick and easy, and results are well worth the effort.
This classic New Orleans recipe and many more are included in our Crescent City Farmers Market Cookbook, available at the CCFM and here.
Ready to try your hand at a traditional southern Louisiana dish? Check out this Corn Macque Choux recipe. Pair it with skewers of Clara Gerica's Louisiana Gold shrimp, a term Clara coined for shrimp with so much golden fat in their heads that their cooking water tastes almost buttery.
Right now you can find beautiful, fresh soft shell crabs at market from Jeannie Fonseca of Des Allemandes Outlaw Katfish and Clara Gerica or Pete and Clara's Seafood. Make this recipe for a delicious, local dinner party to wow your guests. Serve with a salad of local market greens and a light, crisp white wine to round out the experience!
Both the Chosa's of Azul Dolce and Jeff and Don of J & D Blueberrry Farm have bumper crops of blueberries right now, so buy some for now and some to freeze to make this Basic Blueberry Pie Filling year-round. Feeling ambitious? Forego the premade crust, and use this pie dough recipe from Nate 'Nola Pie Guy' Winner to make the perfect blueberry pie!
Zucchini Bread makes a fantastic breakfast, snack or dessert. Make your zucchini (now in season!) bread distinctly New Orleanian by incorporating Creole cream cheese with this recipe from our CCFM cookbook.
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.