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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Frozen Creole Cream Cheese

Before its resurgence in the early twenty-first century, Creole cream cheese was either eaten with a little cream and sugar or salt and pepper for breakfast, or served frozen as dessert. Please note—this dish should always be called Frozen Creole Cream Cheese and never Creole Cream Cheese Ice Cream. The cream cheese itself forms the creamy base, and the recipe does not include a cooked custard base that would qualify it as ice cream.

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Bananas foster bread pudding

Bananas Foster was invented at Brennan’s Restaurant when flaming tableside desserts were all the rage. At the popular French Quarter steak house owned by Dickie Brennan, a member of the second generation of Brennan family restaurateurs, two of the most classic New Orleans desserts create a marriage made in heaven.

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Creole Cream Cheese Pecan Pound Cake

Creole Cream Cheese - Smith's CreameryThis Saturday we will have Eula Mae's Pecan Party Tarts on hand for everyone to try, but if your mouth is watering for a sweet pecan treat now, try this Creole Cream Cheese Pecan Pound Cake.  You can get creole cream cheese from any of our three dairy vendors (Progress Milk Barn, Mauthe Farm and Rocking R Dairy) at any of our three markets.

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Chicken & Shrimp Clemenceau

Pick up some boneless chicken breasts from new Saturday pastured poultry vendor Donald Keller of Bayou Farms this weekend for this Chicken & Shrimp Clemenceau. Or pick up a whole bird to roast. Here are some great cooking tips for pastured poultry, shared by one of our great chicken farmers. He recommends cooking it at a lower temperature for a shorter period of time than conventional or free-range chicken: 300 degrees for 1 1/2-2 hours, or to 150-160 degrees internal temperature for whole birds.

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Crabmeat Caribe

We've been craving crabmeat lately, so we hugged Jeannie Fonseca when she had jumbo lump, lump and claw meat at last Tuesday's market. While we can't guarantee she'll have it this week, if she does, be sure to pick some up for this Crabmeat Caribe, recipe courtesy of our good friends at Galatoire's.

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Wild Mushroom Grillades

Add Cajun Grain rice grits and fresh shiitake mushrooms to your farmers market shopping list for these Wild Mushroom Grillades, an innovative take on a classic New Orleans dish.

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Wonder Hash

One of many more ways we love beets are in Dante's Kitchen Chef Eman Loubier's Wonder Hash. We highly recommend doubling, if not tripling the recipe.

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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.