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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!

Bridget’s Bread Pudding for Breakfast
Bridget’s Bread Pudding for Breakfast

Leftover dinner rolls going stale? After running out of leftover pie to eat for breakfast, our family always turns leftover dinner rolls into a classic New Orleans bread pudding to keep our sweet tooths satiated throughout the holiday season. A warm chunk of bread pudding and a cup of hot tea keeps us all cozy inside on those rare chilly Louisiana days. This simple recipe from Mulate’s is a Rabun family favorite.

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Cristina’s Collard Green Melt
Cristina’s Collard Green Melt

A homemade Collard Green Melt is my go-to post-Thanksgiving indulgence. Credit where credit is due, of course - Turkey and the Wolf are the originators of this masterpiece. Use your leftover spicy collards or whip up some more and enjoy!

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Diya’s Mama Wheeler’s Lobster Curry
Diya’s Mama Wheeler’s Lobster Curry

Lobster curry is a fusion recipe born from the South Indian and New England cultures of the Wheeler household. It is a family favorite during the holidays and a staple on Thanksgiving alongside turkey. Warm, spicy, and meaty, this curry is best the next day, mopped up with sweet Hawai’ian rolls (although serving over rice is always a good bet).

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Market Umbrella staff shares Thanksgiving recipes!
Market Umbrella staff shares Thanksgiving recipes!

Market Umbrella staff shares Thanksgiving recipes!

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Robin’s Turkey Tetrazzini
Robin’s Turkey Tetrazzini

I wait all year long for the dishes I make with leftover turkey. My family favorite is the Turkey Tetrazzini and I have used this recipe many times, substituting homemade turkey stock for chicken broth, and using mushrooms from the market. Pro tip: spread leftover stuffing (dressing) on top instead of breadcrumbs. Yum!

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Diya’s Cauliflower Bolognese
Diya’s Cauliflower Bolognese

Cauliflower from Mr. Timmy and shiitakes from Mycelium Express make this rich, hearty vegetarian meal all the more comforting! This meal can easily be made vegan by adding more oil instead of butter and nixing the parm. Enjoy with quinoa, focaccia, rice, or any other vegan carb you please!

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Cristina’s Spicy Collard Greens
Cristina’s Spicy Collard Greens

Collard greens are the newest, most favored, addition to my family’s traditional Thanksgiving feast. This hot take on your favorite greens recipe is sure to steal your heart this season. Slow and low and good to go!

(adapted from Turkey and the Wolf)

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Great Granny Waymire’s Peach Cobbler
Great Granny Waymire’s Peach Cobbler

Bridget’s Great Granny Waymire’s Peach Cobbler has been a staple at Rabun family meals for generations. The piece of paper she so carefully typed it on many years ago has seen better days, but the flavor it produces is as spectacular as ever. While this dish is a favorite at summer birthday gatherings during peak peach season, our family has added it to our holiday lineup in recent years with the addition of a few dashes of cinnamon and nutmeg mixed in with the sugar.

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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.