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.
Okra. You either love it or hate it. What makes this veggie so polarizing? The slime… great for thickening your gumbo but not so great on your palate. Roasting okra is a quick and easy preparation that brings out the nutty, grassy flavor of okra and can diminish the dreaded slime. So whether you love it or hate it, check out this simple recipe and roast some up! You never know, roast okra might become your new favorite side dish!
Call ‘em fungi. Call ‘em mushrooms. We call them delicious!! Considered the “meat” of the vegetable world, mushrooms have meaty flavor and texture similar to crab and lobster making them the perfect star for your main dish. Check out this cool take on the crab cake using Lion’s Mane mushrooms. The eggs and onions needed can also be picked up at market!
Every young (and old) chef has looked to Jamie Oliver for a classic recipe. This eggplant parm recipe featured in the NY Times is no exception. Load up on your fav eggplant, fresh and dry herbs, and a crusty loaf of bread from the market for this end of summer staple.
The temperature is finally dropping below 90 degrees and we are feeling some serious fall vibes at market. Carrots, butternut squash, and… apples! One of our favorite apple dishes is foolproof - try this simple applesauce recipe from The Forked Spoon. Scoop up some golden delicious or pink ladies at the market and you are good to go!
Can I get a heck yeah? Yea! Look at this sticky critter recipe from The Cooking Jar. Get yourself a pound (or two) of shrimp, garlic from Amorphous Gardens, and Powers BeeKeepers spring harvest honey from market and you are good to go.
If you are anything like us, we are going out of our way to keep our ovens turned off this summer. Instead, cool off with this watermelon gazpacho recipe from Gimmie Some Oven. Almost every ingredient can be found at the market these days including Indian Springs Farmers Association watermelons, VEGGI Co-Op mint, River Queen Greens basil, Amorphous Garden tomatoes, and Poche Family Farm peppers, amongst plenty of others.
This pasta dish from Spoon and Ink is perfect for the summertime. The fresh veggies and herbs are the star of this dinner, making it a great way to showcase what’s in season at market. Feel free to get creative with other market finds such as tomatoes or mushrooms.
Already craving fall flavors? Believe it or not, summer is the season for butternut squash down here in Louisiana. Switch up your Taco Tuesday with oven-roasted butternut squash fajitas from For Reals Life. Ready in just half an hour, this recipe is the perfect way to add some veggies to a Tex-Mex classic.
Gazpacho, a Spanish-style soup served cold, is the perfect summer recipe to prepare at home for yourself, or to impress your friends. Try this version from Taste of Home featuring peaches, tomatoes, peppers, cucumbers and onions - all ingredients available fresh from the market.
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.