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Recipe of the Week

Calabacin al Ajillo (Spanish Garlic Zucchini) Calabacin al Ajillo (Spanish Garlic Zucchini)

This recipe for Spanish Garlic Zucchini is from Spain on a fork. They suggest that the secret to giving zucchini a great texture, is to season it with sea salt after you cut it and letting it sit for 30 minutes. This helps release some of the water in the zucchini, so when you fry it, it doesn't absorb as much oil and it keeps its texture.


  • 3 tbsp extra virgin olive oil (45 ml)
  • 2 zucchini
  • 6 cloves garlic
  • 1/4 cup fresh parsley (15 grams)
  • sea salt & black pepper


Cut 2 zucchinis (washed & patted dry) into thick rounds that are 1/2 inch thick, season the zucchini rounds with sea salt on both sides, then add to a colander, let them rest for 30 minutes.

Meanwhile, roughly chop 6 cloves garlic and 1/4 cup (15 grams) fresh parsley and add to the mortar, season with a little sea salt, and using a pestle pound down until well combined, set aside

After 30 minutes, transfer the zucchini slices on some paper towels (in a single layer) and pat completely dry, season with black pepper just on one side

Heat a frying pan with medium-high heat, after 3 minutes add 2 tbsp (30 ml) extra virgin olive oil and start adding the slices of zucchini, in a single layer, after 2 1/2 minutes flip the slices of zucchini to fry the other side, after a total cooking time of 5 minutes, remove the zucchini from the pan and transfer into a dish with paper towels, continue to cook in batches until done

Once all the zucchini are done, transfer to a serving dish, then using the same pan, lower the fire to low-medium heat, add in 1 tbsp (15 ml) extra virgin olive oil and the garlic & parsley mixture, mix and cook for 25 to 30 seconds, then evenly spread the garlic & parsley mixture over the zucchini, enjoy!

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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.