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.
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 best part of Passover is matzoh brei, no doubt about it. Check out this recipe from Bon Appetit, or use your Bubbe’s, then decide which camp you fall into: salty or sweet. Springtime means eggs are abundant at all of our markets, and you’ll also find sweet jams and honey, salty pickles, seasonings and spices from Spicy Lady, and lots more to go on top. Happy Passover!
What are you doing with your leftover Easter eggs? Making deviled eggs. Duh! Do yourself a favor and use this recipe from Chef Mason Hereford of Turkey and the Wolf. If you aren’t feeling the fried chicken skin, top your eggs with pickled jalapenos from Pickled NOLA. Best. Deviled. Eggs. Ever.
Ring in spring with this easy and light green bean and cherry tomato salad from Smitten Kitchen. This recipe will really show off the fresh flavors of your market produce, including green beans from Indian Springs and cherry tomatoes from Tomotts Cajun Farm or Cajun Growers. For a bonus kick of flavor, add some fresh herbs, like basil, oregano, or sage.
This sweet, juicy tuber is packed with vitamins for a healthy immune system but one of its best properties is that it is meant to help with regulating blood sugars. Try this recipe from Home Grown Happiness for an alternative sweetener!
Egg-in-a-hole, toad-in-the-road, bird-in-a-basket… Whatever you call your egg in a hole in a bread, you know the dish and you know it’s darn good. Pick up a country loaf and some fresh eggs from the market and evoke some childhood memories this week. Try this recipe from the NY Times if you don’t know how it’s done.
Shrimp tacos are delicious and, for those who observe Lent, approved for meatless Fridays! Check out this recipe from A Sweet Pea Chef to create your own. Pick up shrimp from Four Winds Seafood available at our Uptown, Ochsner, Bywater, Mid-City, Bucktown and Downtown markets. If you want to go all out, pair your tacos with a homemade pico de gallo with tomatoes from Tomott’s or Cajun Growers and onions from Indian Springs Co-op.
Looking for a healthy way to celebrate St. Patrick’s Day? Try this recipe for a green smoothie full of ingredients you can find at the market. Pick up your strawberries, citrus, and greens at all of our markets.
With Lent just around the corner, it’s time to start stockpiling fish recipes. And even if you don’t observe Lent, let us refresh your memory on how delicious (and nutritious!) fish can be, especially when it’s fresh and local and cooked right. Try this foolproof recipe for grilled Louisiana drum with a fresh filet from Pete and Clara’s Seafood, Anna Marie Seafood, or Des Allemands Outlaw Katfish available at Uptown, Downtown, Ochsner, and Bucktown markets.
We’re all about alternative vegetable fries! Toss them with olive oil and salt and bake in the oven to crispy perfection. This recipe calls for rutabaga, which you can pick up from Saturday Downtown vendor Lester Williams, but feel free to experiment with other seasonal produce. We recommend sweet potatoes, turnips, and beets. Let us know your favorites!
This simple recipe for roasted Brussels sprouts is a healthy and delicious side for any meal. Local honey is the secret ingredient that will make these Brussels sprouts stand out! Purchase honey from Powers Beekeepers, Blue Tara, Burg’s Bees, or Country Girls, and pick up Brussels sprouts from Monica’s, available at our Tuesday Uptown, Thursday Mid-City, or Saturday Downtown locations.
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.