St. Pat's Beef Stew

The hard-working Irish have been an important part of New Orleans since the mid-1800s when they flocked to the port city fleeing the Irish Potato Famine. The Irish immigrants populated a working-class neighborhood alongside the Mississippi River that consequently became known as the Irish Channel. On St. Patrick’s Day, their descendants celebrate in true New Orleans fashion with a Mardi Gras–style parade. Float riders toss cabbages, carrots, onions, and potatoes to the crowds who take their booty home to cook up traditional stews like this one. CCFM vendors sell huge fresh cabbages along with other cruciferous veggies all winter long. Here, Chef Matt Murphy (a REAL Irishman!) shares his secret recipe for traditional Irish stew.

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Chiles Rellenos

In addtion to growing those delicious berries, and offering all kinds of seasonal produce year-round, Isabel Mendez can cook!  Here she shares her recipe for Chiles Rellenos (which we think would be a great use of the delicious Progress Millk Barn cheese available at the Tuesday market!)  Enjoy this for a festive Lenten Friday dinner, or any dinner for that matter!  

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Louisiana Oyster Chowder

Briny local oysters shine in this creamy chowder, just perfect for a cold winter day when Louisiana oysters are at their best. Oyster “liquor” is the liquid that is expressed by the oyster when it is shucked. When making an oyster soup, you can never have enough of this precious elixir. Whenever I use oysters in recipes that don’t require the liquor, I freeze it for future use.

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Turbodog Shrimp and Grits

Market staff has a bit of an obsession with Shrimp and Grits, so much that when Cajun Grain came out with rice grits made from the brown jasmine rice, we ran home and created a special recipe including all kind of market goodies: jumbo shrimp from Clara Gerica, shiitake mushrooms from Mississippi Natural Products, butter from Mauthe's Progress Milk Barn, milk and goat cheese from Ryals Rocking R Dairy, and of course, rice grits from Cajun Grain.

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Beans and Greens Soup

If you visited the Saturday market on January 5th, you may have sampled this delicious and nutritious soup from Chef Anne Churchill (who is also our featured Green Plate Special chef at Tuesdays this month).  The soup was so popular that we ran out of recipe cards for it that day!  Serve this warming soup with a slice of one of Captain Mueller's German breads for a lunch or dinner that is sure to satisfy.

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Cajun Caviar

Catering chef Patricia Haydel offers this Cajun Caviar as a festive alternative to the typical black-eyed peas and rice that's served alongside smothered cabbage on New Year’s Day down South. Observing these holiday traditions is said to guarantee a New Year filled with luck (from the black-eyed peas) and money (from the cabbage). Wishing everyone good luck, good health and all the best in 2013!

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Black-eyed Pea Cakes

Here in the South New Year's Day means black-eyed peas and cabbage. Looking for an altervative to black-eyed peas and rice? Try these Black-eyed Pea Cakes for a flavorful new take on a Southern tradition that also pays homage to our city's Caribbean-African influences.

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Martha's microwave lemon curd

Tireless volunteer and renowned gourmet cook Martha Hart  passed away in Baptist Hospital during the days following Hurricane Katrina. Months later, we were thrilled to find a copy of Martha’s famous lemon curd recipe written in her own hand. This makes a cheery homemade gift and is an instant, elegant dessert when spooned into a baked tart shell.

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Satsuma Cane Syrup Pecan Pie

If our talk of pies has you craving a sweet treat and you can't wait for the first week of November for Mrs. Chauvin's next visit to the Tuesday market, give this delicious and seasonal pie a try!

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Satsuma-chocolate gelato

A big thank you to Katrina and Carmello Turillo of La Divina Gelateria for donating all that delicious Sweet Potato gelato (available at the Magazine St. store currently) for our birthday festivities a few Saturdays ago. Visit them at either their Magazine Street or Loyola University location... Or if you're really ambitious, try this Satsuma Chocolate Gelato

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Market Umbrella


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.

Crescent City Farmers Market


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.