I made this Babaganoush-like recipe from Smitten Kitchen twice last week, that’s how much I love it. It’s filling, healthy, and goes great with sliced cucumbers, peppers, or a hunk of bread. Plus, it’s easy and fun to make-- char your eggplant over your gas stove before roasting it in the oven and tossing it in the blender with a few other simple ingredients. Do yourself a favor and make a double batch. Find your eggplants, cucumbers, peppers, and bread at any of our markets.
This recipe for sauteed baby bok choy by Weelicious is simple and will highlight the fresh flavor of these savory greens. Try them in a stir-fry or as an easy side. Pick up your ‘choy at Veggi Farmers Coop, or substitute other leafy greens at any of our markets from Monica’s Okra World, Indian Springs Growers Association, River Queen Greens, and more.
Butternut squash salad with farro and pepitas from Smitten Kitchen is a perfect weeknight dinner or wholesome lunch. Tangy quick-pickled red onions and salty pumpkin seeds pack a lot of flavor and mix up the texture, making this dish anything but boring. Buy your pumpkin seeds or try your hand at roasting your own. Pick up your squash from Perilloux Produce, Indian Springs Growers Association, Poche Family Farms, Amorphous Gardens, and more.
This Vietnamese-style twist on a fall favorite from VietWorldKitchen will have you reaching for your soup pot and immersion blender time and time again. Although some of the ingredients may look intimidating, they are easily substituted for more readily available options. Feel free to swap a stalk of fresh lemongrass for the kaffir lime leaves, and ginger works perfectly in place of galangal (learn the difference between the two here). For a meat-free version, leave out the bacon and use vegetable stock. This highly adaptable and hard-to-mess-up soup…
Satsumas are creeping into the market and what a better way to celebrate than satsuma madeleines! Try this delicious recipe from For the Love of the South which calls for lots of butter and local honey. Find satsumas and honey at all of our weekly markets!
Salty meets sweet in this roasted chicken with persimmons and sage recipe from Adventures in Cooking. The unlikely pair works together beautifully, bringing a fresh take to an old classic. Pick up some persimmons and try out this simple recipe for your next dinner party. Let us know what you think!
Scoop up some of the first of the season greens and cook ‘em down with this no-frills Southern Living recipe. Greens are a staple in every Louisiana kitchen and every southerner should know how to prepare them. Try this simple version or opt for your Mawmaw’s family recipe that includes ham or bacon fat. Either way, they will be delicious!
It’s hot y’all. Stay cool during the last of these summer days with this muscadine mojito recipe by Cooking Bride. When simmered with some sugar and water they produce a lovely, pink-hued simple syrup. Fresh lime juice and mint leaves cuts the sweetness of the syrup. It’s a perfect, refreshing drink for your Labor Day cook out!
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.
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.