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.
Can’t make it in time to the Saturday CBD market for the Eat Local Challenge baby food demo? No worries! Try this zucchini recipe from Hankys Happy Home that only contains one ingredient - you guessed it, zucchini! Any variety of squash works, and you can mix and match. As you add more ingredients to your little one’s repertoire, you can add herbs like basil or mint to develop their palette and increase nutrition.
This is probably one of the best (and easiest) recipes to prepare and enjoy. This chilled peach soup from Mimi Thorisson is light, sweet, refreshing and perfect for sanctuary from a sunny afternoon. Grab some Chilton County Peaches from the market (starting tomorrow) and some ice cream from Country Girls Creamery or G&M Goat Farm and you are set.
Cool things down with this refreshing blueberry agua fresca from FOOD52. Pick up some blueberries from your favorite market, a bunch of mint, and some sparkling water for a fresh snap! We will be drinking this all summer!
Hot dang! This squash dish on the menu this week features yummy summer squash, gooey cheese, and melty goodness ready for my tummy. This recipe is super easy and you can find next to ALL of the ingredients at the market, and kid-friendly. Can’t wait!
Are you looking for a quick, easy, and delicious recipe to whip up with the shiitakes you found at the market? Check this one out from FOOD 52! This dish is perfect served alone, with a vegetable like squash, or on top of a bed of pasta. Make sure you stop by VEGGI Co-op for your tofu and you are set!
This recipe from Saveur highlights many of the new items we’ve been seeing at the market lately - peas, yellow squash, zucchini - and some that will soon be done for the season like broccoli. It’s a little heavy with all that cream, so enjoy its savoriness as is, or lighten it up by subbing in whole milk for cream and reducing the quantity. The beauty of a recipe like this that features such a melange is that you can adjust it seasonally, using any variety of produce. You know we love versatility like this in a recipe, and also the fact that a single dish is a stand-alone meal - cutting down on prep time and dishes afterward. It’s also great with a salad and lettuce is abundant right now.
This recipe makes the most of what here in climate zone 9 is classic springtime selection. All of the main ingredients are available now, and if you wanted to keep it totally local (think of it as Eat Local Challenge prep for June), you could swap in pecans for the almonds in the pesto. Double the pesto recipe and have some on hand for pasta, eggs or soup topping -it freezes for months. Or, simplify the whole thing by picking up some ready-made pesto from Paul’s Palate or Our Family Farm. This recipe invites endless riffing by using different varieties or colors of beans or peas, or different pestos. Think purple and wax beans, snap peas, and a vibrant parsley pesto for a c…
Looking for an easy, versatile recipe for berries? Look no further - this galette recipe from Food52 is loaded with fresh berries and goat cheese, and you can find both at our market! Galette’s are a great, free-form pastry you can do in both sweet and savory versions. Add either to your repertoire for delicious dinners or desserts, and feed your guests through their eyes first. For this one, you can use plain goat cheese, or one laced with lavender or other herbs. At this time of year, a mixed-berry approach is also a sure bet. Have you checked out G&M Goat Farm’s selection? Try a savory blend with sweet blackberries and a pinch of flaky salt on top. You will not be dis…
If your only experience with beets has been from a can, please, give them another chance. It doesn’t have to be that way. This recipe is a simple one that enhances the incredible natural sweetness of beets through roasting and then glazed with a simple reduction of vinegar and sugar. While time intensive, it’s almost all hands-off cook time so start them first, let the magic happen while you get everything else together, and then finish and serve this simple side. If you love it, try it with other root vegetables like carrots or kohlrabi, or any combination of your choice.
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.