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.
There is no drink more refreshing than this blueberry and mint lemonade! Enjoying this concoction over ice is our current favorite way to beat this beginning of fall heat. Make enough to share or size the recipe down for a single icy treat! Any way you try it, you’ll love it!
All you need to make this delicious beverage are blueberries, mint, a little bit of lemon juice, sugar, and water! If you don’t have a blender, don’t be afraid to smash your ingredients together––it’ll get the job done just fine.
What better way to welcome the arrival of greens at the market than a fresh, easy sauce that makes everything better? This week, we are enjoying the lesser-known cousin of pesto; pistou! Pistou is a little easier to make, too, as it does not require cheese or nuts. Put it in pasta, eat it on toast, mix it in a salad, use it as a marinade––there is no limit to ways you can enjoy pistou!
While most pistous are made using only basil, we have more than that at our markets! Now that leafy greens are finally back, we were excited to put as many as possible in this sauce. We found a mouth-watering recipe using arugula and basil. It could only get better with the addition of spicy microgreens from Know Dat Grow Dat!
Did you know September 7th is National Acorn Squash Day? Acorn squash is considered a winter variety though it is harvested in late summer and early fall. Acorn squash is the same species as all summer squashes, including zucchini and yellow crookneck squash.
Although there are more squash varieties than one can count, many can be easily substituted for one another. The best substitute for acorn squash is butternut squash, and during this time of year, CCFM markets have an abundance of butternut. You can find several other varieties in-market, most of which can be used interchangeably in recipes. There are several good squash recipes out there, but to make your life a little easier we’ve got one for you here.
It may seem like we have been saying this for a few weeks now, but this is no longer a false alarm - LAST WEEK FOR PEACHES! Enjoy the last of these delicious peaches in this fresh and summery microgreen, peach, and avocado salad. Find Know Dat Grow Dat at our Tuesday and Thursday markets with microgreens and Cherry Creek Orchards’ peaches at Tuesday, Thursday, and Sunday markets.
MU staff has been LOVING this recipe from Martha Stewart! “It’s a good thing” to prepare for a family or a group with one of those large butternuts that have been around market as of late, and while it gets a bit involved with all of the components in it, it’s a complete, vegetarian meal once prepared so you don’t need to worry about getting anything else on the table. The balance between toothsome grains, caramelized alliums, fresh herbs which you can swap out depending on what you find at the market, the pistachio yogurt, and savory roasted squash is good to the last bite (and makes great leftovers!) - we recommend adding this to the butternut recipe repertoire.
Traditional Southern hot boiled peanuts. Raw peanuts boiled in salt water for a salty, shell-shucking-worthy snack.
Peach season may be nearing its end, but that doesn’t mean you have to stop enjoying summer’s spotlight fruit! It's time to get canning! Check out this recipe to learn how to preserve the taste, texture, and quality of fresh peaches for up to 12 months beyond their season. Can we enjoy Cherry Creek Orchard peaches all year round? Yes we can!
Everyone is loving watermelon season, but these suckers are HUGE! Besides snacking on slices of watermelon on their own or in a salad, another cool, delicious use for some of that large melon now awaiting you in your fridge is to make gazpacho! This dish is perfect for dinners al fresco, and has just a little bit of kick from the jalapeno.
PHOTO CREDIT: GREG DUPREE; PROP STYLING: KAY E. CLARKE; FOOD STYLING: CAT STEELE
Tis the season for grilling and finger foods! Now that we’re well into summer, you may have exhausted all your best burger, creole tomato sandwich, and hotdog recipes. Look no further, than this tempeh-ting recipe featuring Crescent City Cultures’ soy-free tempeh. New to the world of plant-based proteins? Tempeh is a nutritious protein-rich fermented food, traditionally made using soybeans and originating in Indonesia. At Crescent City Cultures, you’ll find rotating flavors featuring various bean/grain combos. Regardless of the type of tempeh you use, this tempeh BLT is bound to hit the spot.
With fig season being short and oh so sweet, this recipe is a seasonal favorite and current staple for Market Umbrella staff. Being able to source half the ingredients from market, we might as well call this a summer market flatbread. With few ingredients, little preparation time, and figs, this recipe is a must try!
November 10 until March 9, Thursday Market is operating within its Winter Hours of 3-6 pm to accommodate the end of Daylight Saving.
The Crescent City Farmers Market operates weekly year-round throughout New Orleans. The CCFM hosts nearly 60 local small farmers, fishers, and food producers, and more than 150,000 shoppers annually.