Recipes

Blueberry Butter Cream Torte

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.

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Michelle McRaney's Crawfish Risotto

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.

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Swiss Chard with Anchovy Butter

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.

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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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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.

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