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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!

Roasted Green Garlic
Roasted Green Garlic

One of the earliest Spring harvests to appear at the market and remain through May is green garlic! Indulge in the delightful combination of roasted green garlic, toasted baguette slices, creamy goat cheese, and a sprinkle of fresh spring herbs like dill. It's a simple yet clever way to savor the flavors! This dish is perfect as an appetizer or as a delicious side to complement a juicy steak or a roasted chicken.

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Spring Harvest Salad
Spring Harvest Salad

Welcome the freshness of spring with this delightful Spring Harvest Salad. Roasted Brussels sprouts and tender squash meet crisp kale and juicy apple slices, creating a harmony of flavors and textures. Topped with toasted pecans and Parmesan shavings, this salad is a celebration of the season's bounty. Drizzled with a citrus-infused vinaigrette, it's a perfect addition to any springtime meal, bringing a burst of flavor to your table.

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Spaghetti Squash Burrito Bowls
Spaghetti Squash Burrito Bowls

This spaghetti squash burrito bowl recipe is both simple to prepare and extremely filling! These lovely vegetarian burrito bowls are vegan, gluten-free, and, most importantly, delicious. The recipe yields four burrito bowls. Thinking about trying this recipe? Stop by the market to get cabbage from Monica's, cilantro from River Queen Greens, and green onions from Monica's, Isabel's, or River Queen Greens.

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Brussel Sprouts and Pecorino Cheese Pasta
Brussel Sprouts and Pecorino Cheese Pasta

Brussels sprouts, rich eggs, and delicious Pecorino cheese combine to create a quick and delicious pasta sauce. We love this recipe because it can be prepared in the time it takes to boil the water and cook the pasta! This recipe is inspired by traditional pasta carbonara, in which raw eggs are combined with grated cheese and added to hot pasta, effectively "cooking" the eggs for the sauce. As a result, this dish is best served with high-quality eggs. People who are concerned about raw egg consumption may want to avoid them altogether and instead top the pasta with vegetables and cheese. Thinking about trying this recipe? Monica's tent sells brussel sprouts, Costantini has pasta, and many of our vendors sell high-quality eggs! 

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Potato Leek Soup
Potato Leek Soup

Leeks are over-topping the tables at market this time of year, and customers take tons home to use in their own special recipes! Searching for a crowd-pleaser that guarantees leftovers? Try this traditional French potato and leek soup. This recipe is flavorful, easy to prepare, and extremely versatile. You might add protein into the soup mixture, top it off with your preferred herbs, or do both! The variations are endless. 

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Mushroom Quesadilla Without Cheese
Mushroom Quesadilla Without Cheese

These hummus quesadillas are loaded with avocado, black beans, and slices of red bell pepper, onion, and mushroom that have been seasoned with a fajita spice blend. Since hummus will act as your sticky binder, cheese is not necessary. It is delicious, very easy to make, and suitable for vegetarians and vegans.

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Tender Caramelized Cabbage
Tender Caramelized Cabbage

Did you know that cabbage can last up to two months if stored in a plastic bag in the refrigerator's crisper drawer? This Tender Caramelized Cabbage from Bon Appétit is simple to prepare and cooks quickly. Have you got some cabbage left over from your last market visit burning a hole in your fridge? Try this delicious fall-apart, caramelized cabbage recipe.

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Zesty Turnip Salad
Zesty Turnip Salad

January is in the thick of root veggie season. Carrots, radishes, and turnips bigger than your head fill the tables at market. This turnip salad recipe from Culinary Beets breaks those turnips down into a delicious salad, the apple cider vinegar in the dressing packs a tasty, zesty punch. Turnips are high in fiber and low in calories, which can help keep hunger at bay and keep blood sugar levels stable. When peeling a turnip, try to preserve as much of the magenta color as possible. It adds a beautiful color element that is complemented by the red onion. Many vendors have turnips at market right now, to see a list of who will be at market each week, click here.

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Dino Kale Strawberry Salad
Dino Kale Strawberry Salad

Hello, Strawberries! Several vendors at CCFM have strawberries, Faust Farms, Johndales, and Isabels Tamales and Produce. To celebrate their arrival, here's a simple, gut-friendly Dino Kale Strawberry Salad recipe from Plant Based on a Budget. If you're a CCFM shopper, you know that cooler weather means an abundance of produce is available in the market, which means you can find all the ingredients for this recipe there! Keep this recipe in mind for your next market trip!

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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.