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.
Whip up an impressive breakfast with this recipe for Lemon Scented Blueberry Pancake to serve with breakfast sausage from Justin Pitts. Grab a couple bottles of Amanda’s fresh fruit juices for a delicious local breakfast or brunch.
Louisiana strawberries are the sweetest you can get! We've found all kinds of uses for them, but this simple recipe for Strawberry Ice brings us back to sweet afternoons spent enjoying italian ice. You can substitute other seasonal fruit for strawberries if you have a hankering for ice at a time when strawberries are not available, just be sure to adjust the amount of sugar to taste.
This week's recipe for Vegan Eggplant Tomato Napoleon comes from Karma Kitchen Chef Anne Churchill, who's created a new vegan menu at Feelings Cafe. It's a great use of the bounty of eggplant and tomatoes in the market right now.
Chef Robert Bruce’s culinary roots are arguably deeper than those of any other New Orleans chef. His grandmother was Anna Maylie Bruce, who with her beloved husband Willie was the last proprietor of the famous Poydras Street restaurant, Maylie’s, which operated continuously from 1876 until closing their doors in 1986.
Local pecans can be substituted for the walnuts in these crispy, crunchy tuiles.
Kid Chef Eliana delighted shoppers when she gave a cooking demo on how to make this tasty dish at Saturday's market. With Beef and Cheese from Bill Ryals, Onions from the Monicas, Honey from Paw Paw, Kale from AJ Core, Arugula from Grow Dat Youth Farm, and Basil and Tomatoes from Cajun Growers, this is an all-star market recipe!
What do you do with a profusion of green tomatoes? Here is a way to enjoy the unripened beauties for dessert! If this recipe sounds like a winner to you, visit our greenhouse tomato vendors Cajun Growers (Tuesday and Saturday markets) and Tomotts (Tuesday, Thursday and Saturday markets) to pick up some lovely green tomatoes.
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.