Chimichurri is an excellent way to make use of a lot of a lot of kinds of herbs. This super umami sauce is simple to prepare, and so versatile! Add it to any protein - it’s especially great on a grilled steak or baked flaky white fish, or drizzle onto soups. Or, simply rip off a hunk of crusty bread and dunk it for a simple but very satisfying snack.
Looking for a new take on grapefruit? Try broiling it with cinnamon and sugar - Chef Faith Durand says “This is such a simple way to add some warmth and freshness to your breakfast. You simply sprinkle a grapefruit half with cinnamon sugar and broil it until the flesh of the sweet-tart grapefruit swells up, nearly bursting with the hot juice inside, and the sugar turns into a gentle crust. The warmth brings out all the juiciness of the grapefruit and the tart flavor. Every bite has that juicy taste, along with a bit of sweetness from the sugar.” Couldn’t have said it better myself.
Strawberries are most often thought of for desserts or other sweet dishes. However, this strawberry recipe is a salad dressing that will refresh and satisfy. I like to use it with a slightly bitter green like arugula for a perfect flavor combination.
Sweet. Potatoes. Literally THE BEST thanksgiving side dish ever. Looking for a great casserole recipe? Check out this one from Pioneer Woman - the crunchy pecan crust is amazing.
Mirlitons are said to be the unofficial squash of New Orleans. Surely shrimp is the crustaceous counterpart, right? One thing is for sure, no Thanksgiving is complete without this duo. Check out this Louisiana Cookin' Recipe!
It’s time to break out the autumn recipes. You can never go wrong with roasted cauliflower. You may even convert a cauliflower naysayer. Try this recipe with Meyer lemon relish.
Trying to up your daily water intake? Try infusing your water with fresh herbs and citrus! Refreshing and loaded with vitamin C - 8 cups a day will be easy peasy, lemon squeezy.
Looking for a quick and delicious take on a caprese salad? Look no further! This salad is loaded with cherry tomatoes, basil, and mozzarella, which can all be found at the market. Shake things up a bit by adding fresh mizuna or sliced cucumber - you will be hooked!
Giant stalks of sugarcane can be intimidating to the home chef. Follow this tutorial to learn how to cut, peel, and prepare sugarcane. Cut thin to use as a skewer or swizzle stick!
This one comes from one of VEGGI’s CSA subscribers, Thomas Lasher and Mai Do, using a recipe from Melanie Barnard and Charles Pierce in Essentials of Slow Cooking.
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.