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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!

Crescent Fund: Hurricane Ida Relief Fund

When tragedy strikes Crescent City Farmers Market vendors and disrupts our local food system, Market Umbrella's Crescent Fund has historically operated to collect donations from market friends and supporters to provide immediate, direct relief to our vendors.

In light of the extensive damage sustained by local farms, fishing boats, and other infrastructure needed to operate these small, local food producing businesses due to Hurricane Ida, Market Umbrella has reignited the Crescent Fund. All donations made to this fund will go directly to the farmers, fishers, ranchers, and food producers of the Crescent City Farmers Market community so that they can return to market with your favorite products as soon as possible. Please, donate today!

Your gift would be an investment in the future of New Orleans local food system, getting vendors back to market so that we can continue facilitating access to fresh, nutritious food for the New Orleans community, including low-income shoppers who depend on our programs like Market Match and Market Mommas Club.

Market Match Limit Lifted!

Market MatchUnlimited Market Match, Market Umbrella's SNAP incentive program, extended through December 31, 2021!

Recipe of the Week

Egg Breakfast Muffin Tin Frittata Egg Breakfast Muffin Tin Frittata

Start your day off right with these flavorful protein and veggie packed personal breakfast favorites that are easy to make in advance and enjoy all week long.

Ingredients

  • 1 tablespoon olive oil
  • 1 cup red bell pepper, measured after chopping
  • 1 cup green bell pepper, measured after chopping
  • 1 cup yellow onion, measured after chopping
  • 2 cups spinach - roughly chopped measured and packed before chopping
  • 1 cup mushrooms, measured before chopping
  • 2 cloves garlic minced
  • salt to taste
  • 4 whole eggs
  • 4 egg whites
  • hot sauce optional for drizzling on top!

Directions

Preheat oven to 350° Fahrenheit.

Grease a standard non-stick 12-slot muffin pan with cooking spray and set aside.

Heat a large non-stick skillet over medium heat.

Once hot, add in oil, red pepper, green pepper, and onion.

Saute 5-7 minutes, or until peppers are tender.

Add in spinach and mushrooms and cook for an additional 2 minutes.

In the last 30 seconds, add in minced garlic.

Season with salt and remove from heat.

Crack eggs/egg whites into a large 4 cup measuring cup and whisk together.

Stir in cooked veggies.

Pour the egg/veggie mixture evenly into the prepared muffin pan.

Bake for 15-20 minutes, or until the tops are firm to the touch and eggs are cooked.

Cool slightly and serve immediately!

Leftovers can be stored in an airtight container in the fridge for about 4 days. These may also be frozen. To reheat, pop them in the microwave until warm.


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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 field of public markets for public good. 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 nearly 60 local small farmers, fishers, and food producers, and more than 150,000 shoppers annually.