Market 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.
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!
Persimmon Bread with Lemon Glaze
It’s fall, y’all! It’s October and under 80 degrees so naturally, it’s time to crank the oven back on. Chef Theresa B. Day uses Hachiya persimmons to create this beautiful persimmon bread with lemon glaze. Again, make sure this variety is totally ripe before eating or cooking with them! Much like you’d use very ripe bananas for banana bread, you’ll want these persimmons to be so soft to the touch it might feel like your fingers will break through the skin just holding it. Pick up those persimmons and lemons at all of the markets or through the CCFM home delivery box!
Southern Muscadine Pie
Peaches are long gone, but we are happy to welcome the grapes of the south! The rich sweetness of muscadines make it particularly great fruit to bake with and if southerners are good at anything, it’s making pie. Skip the jam this year, and try this Garden & Gun muscadine pie recipe.
Catfish Court-Bouillon
When I think of catfish court-bouillon, I vividly remember running through my Mawmaw’s house while she was elbow deep in supper prep. She would shake her wooden spoon in frustration and holler “eh, las bas!” as I knocked things over in my haste to flee outside and leave the front door wide open. Friend of the market and James Beard Award Winner Chef Donald Link brings me back there with this super simple recipe. Pick up some Louisiana wild catfish from the market and enjoy!
- Cristina Berthelot, Market Manager
Eggplant Adobo
Eggplant lovers rejoice! We are heading into late summer and heat-loving eggplant are here for it. This week we are sharing an Adobo-style Eggplant recipe by Sohla El-Waylly and welcoming leadership changes to Bon Appetit. Bon Appetit has recently named Sonia Chopra as the Executive Editor and Dawn Davis as Editor in Chief, both women of color with decades of experience in the culinary/publishing world. We are excited to see these changes and that chefs like Sohla promote shopping at the farmers market. We recommend Japanese or Italian eggplant for this adobo recipe, but any eggplant found at the market will work just fine. Faust Farms has a local eggplant variety bag available at the Sunday Parkway and Wednesday Bucktown drive-thru markets so you are good to go!
Vegan Red Beans and Rice
Eating red beans and rice on Monday is a well known Louisiana Creole tradition. It is a meal that we hold close to our hearts and a process that you cannot (or should not) speed up. These days, friend of the market Timothy Pakron AKA Mississippi Vegan reminds us to slow down and experience the food we cook and eat. Seeds take time to sprout, but the juice is worth the squeeze. These beans might be vegan, but they are surely cajun approved. Enjoy!
Garlic Broth
Remember the Good Food Word we learned earlier Galactagogue? Garlic is one of those especially tasty lactation encouraging foods! Try this easy Garlic Broth recipe from Bon Appetit to get things flowing. P.S. Amorphous Gardens will be at the Sunday Parkway Drive Thru Market on August 16th with garlic!
Shrimp and Okra Gumbo
It’s been said that we are gluttons for pain and suffering. Is that why we crave a steamy bowl of gumbo on an unbearably hot day? Maybe, but I think it is because there’s nothing better than shrimp and okra gumbo. And let’s face it, we are entering deep summer AKA okra season. Long sunny days and the bounty of fresh okra at the market keep us dreaming of chilly nights and a dark roux. Well, I say there’s no reason to wait - eat it now! Just make sure you throw some chopped okra in the freezer to save the season. Check out this recipe by Acadiana Table if you need some inspo. We won’t tell anyone ;)
Mom’s Easy Purple Hull Peas
Simple and straight to the point. Moms know best and it shows in this easy recipe. Smokey, salty and a little bit of fat - the essentials for making a great pot o’beans. My secret is to add a splash of pickle juice or apple cider vinegar in the last 10 minutes. Fresh peas are a special seasonal treat and in limited supply! Keep an eye out at market for these purple beauties, another gem of the summer months.
Esquites
Esquites is a delicious snack that is a staple in Mexico and parts of the Southwest. This dish is a great way to enjoy fresh sweet corn with an added twist of chile, Cotija cheese, mayo, and lime juice. It’s like Elote (Mexican Street Corn) but in a cup. Each bite hits all of the right notes: zingy, creamy, and delightful. Buen provecho!
Soft-Shelled Crabs Meuniére
If you’ve never had a soft shell crab before, you might be surprised to find that you can eat the whole thing— shell and all. One bite and you’ll find that the meat is tender, juicy, and delightfully crab-y. Though eating them deep-fried in a sandwich is arguably the most classic method, there are other great ways to prepare them. This recipe calls for lightly dredging the crabs, sautéing them, and making a quick sauce out of the pan drippings. Simple and delicious!
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About Us
The 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.