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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!

Recipe Archive

Watermelon Salad with Feta
Watermelon Salad with Feta

Hot days, cool salads :) We love a good summer watermelon salad and this recipe by Love and Lemons hits the spot! Pick up a juicy red (or yellow) watermelon at the CCFM Drive-Thru (order ahead) or Tuesday Uptown Market!

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Squash Blossom Salad
Squash Blossom Salad

‘Tis the season! Squash blossoms, or flores de calabaza, are edible flowers that are delicate and mild in flavor. These farmers market favs are as summer-y as they are versatile, and are beautiful in any dish. If you’ve never cooked with them, don’t let it intimidate you! In this salad they require little preparation and are the star of the show.

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Fried Green Tomatoes with Crab Remoulade
Fried Green Tomatoes with Crab Remoulade

What’s the best way to eat green tomatoes? Fried and covered in remoulade, of course! This dish is a summery Southern classic, and is pretty easy to make at home. Crispy, juicy, tangy, saucy. What’s not to love?

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Stovetop Eggplant with Harissa, Chickpeas, and Cumin Yogurt
Stovetop Eggplant with Harissa, Chickpeas, and Cumin Yogurt

Harissa is a spicy-smoky chili paste that’s widely used in North African cuisine. It works beautifully with eggplant and adds a rich tomato-y taste to any dish. Most grocery stores carry Harissa, but if you can’t find it, you can use tomato paste and chili peppers as a substitute. This one-pan dish makes for a meal that is hearty, delicious, and summery!

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Fresh Peach Salad
Fresh Peach Salad

When we think of ways to eat peaches most of us picture-making tarts, making preserves, or enjoying them just as they are. Peaches are fantastic when they’re worked into a savory dish as well! This salad hits all the notes of summer with peaches as the centerpiece. The great thing about a salad is that you can add, subtract, or substitute whichever ingredients you’d like. Bon appetit!

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Braised Short Ribs with Squash and Chile
Braised Short Ribs with Squash and Chile

This meal takes longer than usual to make and is a bit more hands-on than most of the recipes we share. Don’t fret— it all pays off in the end with one taste of the deliciously spiced and beefy broth. Short ribs are great for cooking low and slow, so save this recipe for a Sunday when you have some extra downtime. The meat and squash get ridiculously tender, the sauce gets saucy, and the whole thing comes together as a decadent yet comforting meal.

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Ratatouille
Ratatouille

Who doesn't love ratatouille? (The movie and the meal!) While it may sound like a very intimidating dish, it's actually not that challenging to make. Classic ratatouille is made up of eggplant, tomatoes, squash, and zucchini, making it the perfect dish to celebrate the taste of summer. Beautiful and healthy, you can't go wrong! If you don't have the patience to slice all of the veggies into thin disks, you can chop them up into chunks for a modified dish. Just be sure to adjust the cooking time. Enjoy!

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Over-the-top Cheesy Cabbage Gratin
Over-the-top Cheesy Cabbage Gratin

If you ordered one of our boxes from Top Box recently, you may have been among those comparing the size of one of the most versatile spring brassicas - cabbage - to that of a baby, and not sure which would be bigger - thanks Perilloux Produce! Fortunately, hearty cabbage can last a surprisingly long time in the fridge. If you’ve already made slaw, cut off a hunk for crudite or fermented half a head into a sour kraut and you’re looking for something new to do with cabbage, try this cheesy, shallot-y, caramelized gratin. The cabbage gets toasty, the sauce gets rich and creamy, and the whole thing turns out to be oh so delicious.

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Slow-Cooked Summer Squash with Lemon and Thyme
Slow-Cooked Summer Squash with Lemon and Thyme

While there are a million ways to cook veggies, roasting them in the oven is one of the easiest. Roasting squash allows it to caramelize and get tender (but not too soft!). The recipe calls for thyme, but other herbs such as rosemary or oregano sprigs work just as well. You can eat these as a side dish, using a piece of bread to sop up the pan juices or throw them on rice or pasta. Garden tip: it’s not too late to start squash or any of the herbs mentioned here. Speed up the process and pick up starts from Mizell farm at the Drive-Thru market on Sundays. Cheers to these sunny, first-of-the-season veggies!

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Sheet Pan Roasted Chicken and Cabbage
Sheet Pan Roasted Chicken and Cabbage

Sheet pan dinners are simple fixes when you’d like a hearty home-cooked meal but don’t feel like spending hours making it. This chicken and cabbage recipe is as easy as it is delicious: the cabbage roasts in the chicken fat, rendering it soft and caramelized. Feel free to switch up the seasonings (a sprinkle of Tony’s, perhaps?) and get creative with the ingredients— some sliced spring fennel or other veggies would work wonders here. 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 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 in four New Orleans neighborhoods. The CCFM hosts nearly 80 local small farmers, fishers and food producers, and more than 100,000 shoppers annually.