Drink to your health this New Year with this recipe from this month's Green Plate Special vendor, Chef Anne Churchill. Most of these ingredients are available during the winter season from Crescent City Farmers Market vendors. Cheers!
There is little easier and more satisfying than making your own ricotta cheese. Afterwards you feel like high-fiving the universe for making such an easy, creamy delight so easy! Using farm fresh whole milk from one of our wonderful dairy vendors makes this cheese better for you, your environment, and your community. Plus, it just tastes that much better and richer. Try adding some herbs for a little excitement and drama. Basil, rosemary, oregano...the options are endless.
Acorn squash and Fall go together like pumpkin spice and coffee drinks! When cooler weather happens upon us, we start craving hearty pasta dishes. This easy pasta uses the caramel like sweetness of acorn squash with the salty crunch of bacon, creating a comforting meal that is perfect for a fall evening on the porch. You can change this recipe to your tastes. Substitute pancetta or sausage for bacon, add sage instead of rosemary, or top with buttery bread crumbs.
This Creole onion soup is a heartier version than ever found in a Parisian bistro! Creamy with milk and cheddar cheese, it’s almost a fondue—hearty enough to make a welcomed winter meal with a crispy salad on the side.
Fall means football games, back-porch get-togethers and again enjoying the outdoors in New Orleans. This Herbed Goat Cheese Buttons recipe is perfect for all such occasions. These make-ahead treats are easy, tasty, and impressive. Make them for your next brunch, football party, or just to snack on! Pick up some chevre (goat cheese) from Ryal's Rocking R Dairy and herbs from any of our fantastic growers and enjoy.
Spanish influence in New Orleans cooking is not new. For more than a hundred years of our history, we alternated between Spanish and French rule. In later years, our close geographic proximity to Cuba gave us many dual residents who became permanent after Castro seized power. Today, our city is being rebuilt by many industrious friends from Mexico and South America who are bringing the latest Spanish flavors to our ancient mixing pot.
Tomatillos are a new offering at the Crescent City Farmers Market. With increasing demand, the selection of colorful varieties is on the rise.
Because of an early heat wave in the South the last couple of weeks, this year’s corn season has been cut short. Be sure to pick up a few ears before it disappears! Use locally grown corn and mushrooms to create a salsa that adds an innovative twist to traditional red beans. In this recipe from our CCFM cookbook, flavorful red bean cakes are topped with corn and mushroom salsa and a dollop of green onion aioli for a delicious vegetarian meal.
Forgot the birthday and need an insta-cake? If it’s blueberry season, or if you smartly stashed berries in the freezer for the long months between blueberry harvests, the birthday party will go on! Savvy CCFM shoppers fill quart freezer bags with the luscious berries in the height of the season to be eaten like candy or made into impromptu desserts year-round.
It's crawfish season! Jeannie Fonseca's packs of fresh tails go quickly on Tuesdays, so make her your first stop for the main ingredient in this Crawfish Risotto.
Pick up some brilliantly colored Swiss chard from any of our great produce vendors for this Swiss Chard with Anchovy Butter, recipe courtesy of Cafe Degas.
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.