Subscribe to our Newsletter

Ever wonder what’s ripe at the Crescent City Farmers Market this week? Who will be there? Who is cookin’? Sign up here for our popular electronic newsletter Market Morsels to learn recipes, market updates, and food preparation tips from our own vendors, chefs, and shoppers. It’s published each Monday so you can prepare to shop for the week!

Recipe Archive

What’s your favorite dish to make after visiting the Crescent City Farmers Market? Share your recipes with us on Instagram or Facebook and it might be featured in our weekly newsletter!

Chilled Noodle Salad
Chilled Noodle Salad

Chef Mina Seck of Beets N Thyme has been a long-time supporter and champion of local food and CCFM. After working in various fine dining restaurants like Commander's Palace and Continental Provisions, Chef Mina wanted to start her own pop-up so that she could have control of her life and do things the way she wanted to. What started off four years ago as a small food business flourished with support from all over the city. During the pandemic, Mina even spun off to do a charcuterie board pop-up focused on snack foods like fried chicken, blue cheese balls rolled in Cheetos and vinegar chips, and chocolate chip cookies. Now Mina is set to help open the kitchen at a new cooperatively owned bar called the Velveteen Lounge & Restaurant where she hopes to cultivate an equitable service industry model that prioritizes workers’ health and wellness and supports local agriculture. You can check out her pop-up on Instagram.

get this recipe

Poulet Yassa or Chicken Yassa
Poulet Yassa or Chicken Yassa

Chef Serigne Mbaye is no stranger to CCFM as a frequent shopper and friend to many of our vendors. You may know Serigne as the Chef de Cuisine at the Mosquito Supper Club restaurant and the chef behind Dakar Nola, a modern Senegalese pop-up restaurant. Born in the United States, but raised and educated largely in Senegal, Chef Serigne’s cooking intimately explores the connections between the foods of Louisiana and Senegal. With a focus on highlighting the bounty of local ingredients, Serigne has had the pleasure of collaborating with farmers and chefs throughout Southeast Louisiana. Knowing the farmers personally has helped him stay creative in that they make recommendations of new crops to try and share what harvests will be brought to market soon - he vouches that local farmers are the backbone of his work as a chef!

get this recipe

Curry Roasted Brussel Sprouts and Sweet Potato
Curry Roasted Brussel Sprouts and Sweet Potato

Formerly featured as the Tuesday Market Green Plate Special, Chef Indigo is no stranger to CCFM. He has early memories of cooking with his grandmother and later worked his way up from a busboy in the French Quarter to working in the kitchen beginning in 2013. As a contributor to the New Orleans plant-based scene, seasonality informs his cooking. As the weather begins to warm, look forward to class offerings and dinners from Indigo. To get the latest updates on his work, you can follow him on Instagram at _indig0soulcuisine, look out on Airbnb Experience and Tock – where he promotes upcoming events.

Inspired by Chef Indigo’s plant-based approach to cooking, here’s a recipe from our friends at the Goldring Center of Culinary Medicine, using seasonal produce which you can currently find regularly at Crescent City Farmers Markets

get this recipe

Chef Keirsten’s Strawberry Granita
Chef Keirsten’s Strawberry Granita

Chef Keirsten Garnett of The Creative Plate has been a supporter of the Crescent City Farmers Market since she was in culinary school at NOCCA. Chef Garnett started cooking at the age of eight when she made a birthday cake for a relative and saw the joy it brought to him. While working in the food industry, she noticed the lack of support for local farmers and produce, and decided to shift her focus to highlighting and celebrating the seasonal ingredients that our local producers have to offer. Now Chef Garnett offers an array of food and meal prep services using produce from producers at CCFM as well as special diet meal plans created to fit the needs of each client. You can learn more about Chef Garnett and her culinary offerings by checking out her website. Keep an eye out for Chef Garnett at our markets – you might even see her as a vendor in the Spring!

get this recipe

Crawfish and Andouille Sausage Gumbo
Crawfish and Andouille Sausage Gumbo

Originally from St Lucia, Chef Nina Compton has certainly left an impact on New Orleans with the opening of two famous restaurants in the city – Compere Lapin and Bywater American Bistro – and was awarded Best Chef South in 2018 by the James Beard Foundation. Not only is she an avid supporter of local food, but Chef Compoton mixes the rich culinary traditions of New Orleans with those of her Caribbean roots. When Nina was coming up in the culinary industry, there were not many black chefs working the line or running the restaurants even though many of the culinary dishes being cooked in restaurants have deep roots in black culture and cuisine. For Nina, it is important to pave the way for other black Chefs in the industry and to highlight the culinary impact that black cuisine has left on New Orleans and the culinary industry in general. Nina has been a strong supporter of local farmers in this region, and was instrumental in raising funds for the Crescent Fund for CCFM producers impacted by Hurricane Ida.

Chef Nina Compton from Compere Lapin’s Crawfish and Andouille Sausage Gumbo recipe

get this recipe

Thịt Kho – Vietnamese Braised Pork with Eggs
Thịt Kho – Vietnamese Braised Pork with Eggs

This Vietnamese thịt kho recipe is a low and slow braise with tender and flavorful pork and hard-boiled eggs. Serve atop a large mound of steamed white rice with a side of pickled mustard greens and you will be starting the lunar new year off right!

get this recipe

Honey Lip Balm
Honey Lip Balm

This winter combat the cold months and dry lips with this fun, quick, and easy homemade honeycomb lip balm recipe! Step into the kitchen to whip up a sweet and soothing treat for your winter-chapped lips using the freshest ingredients found right at market.

get this recipe

Cakey Strawberry Cobbler
Cakey Strawberry Cobbler

Not only is this cakey strawberry cobbler delicious, it's one of the easiest types of cobbler to pull off, making it a great recipe for budding cooks, or if you have young helpers who want to get involved in the kitchen.

get this recipe

Mardi Gras King Cake
Mardi Gras King Cake

King cake season is here and we all have a craving for that purple, green and gold sweet treat! This classic authentic Mardi Gras King Cake recipe delivers that traditional taste we can’t get enough of. Laissez les bons temps rouler!

get this recipe

Caramelized Broccoli with Garlic
Caramelized Broccoli with Garlic

This simple broccoli recipe will have you falling in love with veggies. The slow caramelization brings out a sweetness to broccoli that you might not have known existed.

get this recipe


Follow us on social media; Facebook, Instagram, and Twitter.
Share a recipe; @ us on social media or email us at markets@marketumbrella.org.


About Us

Market UmbrellaMarket Umbrella is an independent nonprofit 501(c)(3), based in New Orleans, whose mission is to cultivate the power of farmers markets to drive economic and community health in the region. Market Umbrella has operated the Crescent City Farmers Markets (CCFM) since 1995.

Crescent City Farmers MarketThe Crescent City Farmers Market operates weekly year-round throughout New Orleans. The CCFM hosts 70+ local small farmers, fishers, and food producers, and more than 150,000 shoppers annually.