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!
Gingerbooch Mule
This week, we have another mouth-watering recipe from Luke Sirinides of Gingerbooch, this time for a Gingerbooch Mule! Drink this fizzy drink to beat the remnants of summer heat or warm your spirits against the growing cold. No matter the weather, this beverage is sure to quench your thirst. For a non-alcoholic drink, substitute sparkling water in place of vodka! Follow this recipe to make a quick, fun cocktail or non-alcoholic mocktail!
Dead-Easy, Better-than-Takeout Kimchi Stir-Fry
Try out this recipe for Dead-Easy, Better-than-Takeout Kimchi Stir-Fry from Luke Sirinides of Gingerbooch! Make this hearty recipe with fresh market proteins and kimchi for a quick and delicious meal. Use fresh chicken from Sunset Oaks or shrimp from Gerica’s or Anna Marie Seafood—or for a vegetarian version, substitute tofu from VEGGI Co-op!
Pan Fried Okra
There are so many ways to cook okra, but frying is one of the most common ways to prepare this delicious and versatile veggie. Pan-frying okra with cornmeal and a couple of spices creates a crispy and easy meal or side without using as much oil as deep-frying. If you have the time, make a quick dipping sauce for added deliciousness. Follow this few-ingredient recipe for pan-fried okra!
Meyer Lemon Curd
When life gives you lemons for an entire season, you can’t just make lemonade––make lemon curd as well! Making lemon curd is a delicious way to preserve a bounty of lemons, meaning that nothing goes to waste. You can use it as a stuffing for fresh pastries, a topping on a yogurt bowl, a spread for toast, or almost anything your heart desires! Plus, using already-sweet Meyer lemons highlights the natural sugars present in these juicy, yellow fruits. Try this surprisingly simple recipe for delicious Meyer Lemon Curd!
Caramelized Baked Persimmons
October marks the beginning of persimmon season! Persimmons are sweet and juicy--almost custardy at their best. If you are going to eat a persimmon raw, make sure it is ripe! Eating an unripe persimmon raw will leave your mouth with a chalky, unpleasant sensation. Bypass this uncertainty with this delicious caramelized, baked persimmon recipe! The natural sugars of the persimmon combine with honey, butter, and cozy spices to make a mouth-watering persimmon dessert that pairs deliciously with a scoop of vanilla ice cream.
Juicy Oven Baked Chicken Breast
If we haven’t already made it blatantly obvious, we are super excited to now have a vendor with a range of never-before-seen-at-market chicken products, including chicken breasts! Pick up Sunset Oak’s chicken breasts this Thursday or Sunday and try out this easy and delicious, juicy oven-baked chicken breast recipe. Cheers to our first Morsel chicken breast recipe - many more to come!
Garlic Chive Pickles
Summer heat got you in a pickle? Try making zesty garlic chive pickles! They’re great as a quick, cold snack and maybe even better on a sandwich! This recipe is easy to make, uses only a few ingredients, and brings out all the best flavors of cucumbers, garlic chives, and mouth-watering spice combos.
For extra flavor, add whatever spices you want! We love to add mustard seeds, dill, and garlic cloves. Cut the cucumber into long, thin strips; big chunks; or small rounds! Honestly, no matter how you make them, they’ll be delicious! Check out this recipe from Back Porch Paleo for a zhuzhed-up version of the recipe we adapted!
Blueberry and Mint Lemonade
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.
Quick Arugula and Basil Pistou
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!
Black Roux Culinary Collective’s Roasted Summer Squash
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.
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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.