Market 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.
Busy schedules don’t always allow time for making from-scratch meals. Here’s a quick, easy and delicious weeknight fix. I whipped this up in about 30 minutes using veggies I picked up from the market. I let the oven do most of the work! While waiting for my pasta water to come to boil, I prepped the veggies, tossed with salt, pepper, and marjoram and then threw them in a 350-degree oven. By the time the pasta was ready so were the veggies! Then just toss your veg and pasta together with olive oil and manga! Here’s what I put in the mix:
- Romanesco cauliflower
- Thinly sliced Meyer lemon
- Oil-cured olives
- Sweet peppers
- Green garlic
This recipe is easily amended for seasonality so feel free interchange ingredients. Roasting times may vary depending on ingredients and switch up the pasta to keep it interesting! - Allegro Hopkins, Market Coordinator
Ready to Mardi Gras Mambo, y’all? The temps are dropping and ya mom’n‘em are coming over before the parade starts so you better get your big pot out. This is the closest gumbo recipe I could find to my Paran’s who, without a doubt, makes the best gumbo I have ever consumed. Sorry - can’t give you his because it’s kept in the family. Everyone has their personal fave, but I prefer the smoky dark flavors prominent in a River Parishes or an Acadiana style gumbo. Follow this Catholic Foodie recipe to the T or give it your own twist, as long as you make your own roux. I guarantee it will not serve you wrong. - Cristina Berthelot, Market Manager
The name says it all and this combination of sweet and savory will be a welcome addition to any meal! This simple, but delicious salad from Two Peas and Their Pod consists of four ingredients and most can be purchased at the farmers market. Grab a few pints of strawberries from Heather and some basil from Cajun Growers, but don’t stop there! Opt for goat feta from Brown Hat Dairy Farm to make it extra local.
This traditional Kwanzaa dish will warm the soul on these late, chilly December nights. Sure to stick to your bones, this savory peanut stew honors the culinary flavors of West Africa and is made with local favorites like sweet potatoes and peanuts. So start a new holiday tradition by adding this unique one-pot dish to your cooking repertoire.
A latke gave his mother a gift.
As he did so, she said to him, “Awww, why are you so sweet?”
He replied, “I guess that’s just the way I yam.”
Here’s Alexandra Caspero’s nutritious take on the classic latke using Vitamin A powerhouse sweet potato along with updated applesauce and sour cream toppings. Chag Urim Sameach!
Impress your dinner guests (or yourself) with a salad that is healthy, seasonal, and downright beautiful. If you think you dislike beets, we urge you to give ‘em another chance! I used to be a beet-hater myself (I always thought they tasted like dirt) until I tried them in this recipe. Roasting the beets gives them a rich, sweet flavor that is wonderfully complemented by tangy goat cheese. This salad is pretty easy to throw together and touts gorgeous autumnal colors. You can modify it by adding roasted sweet potatoes for heartiness and color, chickpeas for protein, microgreens for garnish, or whatever you feel!
- Allegro Hopkins, Market Coordinator
It is Monday and there’s still Thanksgiving Day leftovers in the fridge?! What to do? What to do?! Well, Turkey and the Wolf has a solution for you! Their collard green melt is a unique take on a classic Reuben sandwich. Simplify this sumptuous sammie by using your holiday leftovers. Make it your own and add a smear of baked sweet potato, a thin layer of reheated dressing or skip the Russian dressing and brighten it up with tangy cranberry sauce. Whatever you choose it is sure to please! Bon Appétit!
Per Louisiana tradition, check out this Louisiana Cookin’ stuffed mirliton recipe. This humble squash, related to the cucumber, graces most New Orleanian tables at Thanksgiving. It’s delicious raw in a slaw or salad but we’re talking turkey here and this quintessential holiday side is meant to be stuffed...just like our bellies! Use fresh Louisiana seafood to round out this savory cornbread dressing. No crawfish? Try lump crab. Like it spicy? Add cayenne or jalapeno. Seize the holiday and start your own mirliton tradition! Season’s Eatings!
The 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.