With kids back in school, we look for every opportunity to get tasty, healthful meals on the table, while we’re still adjusting to the new schedule. Butternut squash is abundant in the summer but can be stored for long periods and be used during the winter, which is how the winter squash (butternut, acorn, kabocha, delicata, etc.) get this designation. Used in place of cheese in a pasta recipe like this is a healthy way to sneak veg into a dish everyone can enjoy. Feel free to incorporate cream for a richer sauce, or add fried sage leaves to the dish, or just to the plate of the grown-ups at the table, depending on your kid’s pallet. And much of t…
Check out this seasonal stuffed bell pepper recipe by MUO staff Caryn Blair. She was last seen serving this dish at the Broadmoor Improvement Association's Healthy Minds, Healthy Bodies, Healthy Communities fair. It was a big hit with the crowd! You can try different types of squash (summer zucchini or winter butternut) and different types of peppers. Even switching up green and red bells add visual interest to the platter, and some flavor variety to choose from. Serve alongside Market fresh salad, and you’ve got a complete meal.
Are you tired of okra yet? No? Good! Check out this Emerils recipe for smothered okra and tomatoes, a classic in Southern Louisiana cuisine. While some veggies are calling it quits for the summer, okra is abundant and here for the long haul, but that’s okay because it is delicious and nutritious. Pair it with some last of the season tomatoes and you are good to go!
Beans and rice are a staple in many cuisines, not just Cajun and Creole. In fact, red beans are often served alongside potatoes or used in curry-based meals. Try this Puerto Rican inspired red beans recipe from Food and Wine this week with fresh beans from Johndale Farm and bacon from Country Girls Creamery. The adobo seasoning, which can also be picked up from Spicy Lady Seasonings at the market, pairs well with the rich and creamy beans and is a delicious and quick weeknight meal that won’t heat up your house.
Chanterelles are in abundance at the market lately so check out this creamy risotto recipe from Honest Food. As Hank Shaw mentions, “chanties” love the summer in the south and pair well with sweet corn and cream. You can find delicious sweet corn from the likes of Indian Springs Farmers Association Co-op, Johndale Farm, Timmy Perilloux, Monica’s Okra World, LA Growers Co-Op and more! Don’t skip the butter - pick some up at Country Girl Creamery or T&R Dairy Farm’s tents (you won’t be sorry!)
While basil is our featured item of the week, we’ll feature a classic basil pesto recipe here, but pesto is one of those highly versatile dishes you can change with the season using any herb or herb combination. You can even make it with greens like collards or kale, it doesn’t even have to be herbs - just combine nuts (if you want to keep it totally local, pecans make an excellent substitute to expensive pine nuts), oil and cheese (or not if you prefer a vegan variety) with a star ingredient of your choice for a sauce you can use not only on pasta but in soups, in eggs, as a marinade, dabbed on top of a piece of fish, the possibilities are endless. If you’ve ever tried and failed at h…
Check out this recipe from Louisiana Cookin featuring our pick of the week pinkeye purple hull peas! While most recipes include pork, this one also contains okra, which as you know is plentiful during the summer in Louisiana. The addition adds an oomph to the peas that’s totally worth it.
This flatbread pizza has been a go-to weeknight dinner recipe for years. Quick, easy, and super delicious - this flatbread from Southern Living hits all the right spots. Sweet figs, tangy goat cheese, and caramelized red onions that can only be described as umami, and all the ingredients can be found at our markets! If you are looking to save some extra time, skip the pizza dough and opt for lavash or naan - perfect for personal pizzas!
Summer is officially here and so are watermelons! What could be more refreshing than a cold, sweet, crisp watermelon on a hot, sticky day? Watermelon... sangria! Perfect for sweatin’ it out by the pool, backyard, or on your couch while you binge watch Netflix for the entirety of 11 seasons of Parts Unknown. Grab a ripe one from Timmy Perilloux (Tu/W/Th/Sa CDB) or Indian Springs Farmers Association Co-op (Tu/Th/Sa CBD), or LA Growers Co-Op at Rivertown and check out this 3 ingredient recipe from Pioneer Woman. All you need is watermelon and booze, but you should add some mint for extra freshness!
Yup, okra is here, and we are ready to dig in. Check out this recipe from Louisiana Cookin that combines crispy fried okra with sweet heirloom tomatoes, both of which are available at all five CCFM markets. This recipe has them topped them with a rich, lemony mix of crème fraîche and buttermilk for a distinctly Southern taste that captures the flavors of the season. Find buttermilk at the Country Girls Creamery or cheat and make your own by adding a tablespoon of either lemon juice or white vinegar to a cup of milk and allowing it to sit for ten minutes to curdle.
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.