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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

Dino Kale Strawberry Salad

Hello, Strawberries! Several vendors at CCFM have strawberries, Faust Farms, Johndales, and Isabels Tamales and Produce. To celebrate their arrival, here's a simple, gut-friendly Dino Kale Strawberry Salad recipe from Plant Based on a Budget. If you're a CCFM shopper, you know that cooler weather means an abundance of produce is available in the market, which means you can find all the ingredients for this recipe there! Keep this recipe in mind for your next market trip!

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Ingredients

  • 8 stalks of kale de-stemmed and chopped
  • 1 cup of sliced strawberries
  • ¼ tsp of balsamic vinaigrette
  • 1 tsp of olive oil
  • 1 tsp of lemon juice
  • 1 tsp of soy sauce
  • ¼ cup of almond slivers
  • 1 pinch of pepper
  • 1 pinch of salt
  • 1 pinch of oregano
  • 1 pinch of sage
  • 1 pinch of thyme

Directions

Chop and massage the kale, and add it to a big bowl with the almonds and strawberries.

In a smaller bowl, whisk the rest of the ingredients, add to the salad, and toss.

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Samin Nosrat’s Vietnamese Cucumber Salad
Samin Nosrat’s Vietnamese Cucumber Salad

There is something truly special about recipes that rely on ingredients you can easily find at the market. They have a way of capturing the essence of simplicity and convenience. As we celebrate Asian American and Pacific Islander Heritage Month, we have a delightful Vietnamese cucumber salad recipe that you and your family can enjoy making at home. Prepare to be delighted by this incredibly easy and wonderfully refreshing recipe that is sure to become a go-to for the warmer seasons!

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Creamy Peach and Honey Popsicles
Creamy Peach and Honey Popsicles

Stay cool with the incoming heat and take advantage of this summer’s wonderful bounty with these Creamy Peach and Honey Popsicles!

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DIY Marinated Artichokes
DIY Marinated Artichokes

Marinated artichokes are a great salad topping as the summer begins. Tangy and herby with a kick of citrus! You’re in luck - artichokes have hit the market with Perilloux Farms! Whether you learn to prepare your own artichokes or grab a jar from the store, you’ll finish off this recipe before you know it.

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Fresh Blueberry Crisp
Fresh Blueberry Crisp

With blueberries hitting the market this month, try this sweet and crunchy dessert! This recipe is great for a dinner party - serve it hot from the oven over some vanilla ice cream after the meal! Save the leftovers to have over greek yogurt in the morning.

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Market Shrimp Monica
Market Shrimp Monica

Here’s a copycat version of Crawfish Monica that you can make with all market finds! Grab shrimp from Pete & Clara’s Seafood or Anna Marie Seafood, artisan noodles from Costantini Pasta, and spices from Sassy Cajun Spices and you’re well on your way to making the iconic dish found only at a booth at Jazz Fest!

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Matzo Brei + Strawberry Jam
Matzo Brei + Strawberry Jam

Matzah, matzoh, matzo - with many ways to spell the name of the unleavened Passover bread, there are just as many ways to prepare Matzo Brei (pronounced like fry). Sweet, salty, or a mix of both, there has always been a debate over the best toppings. My family likes cinnamon sugar, but I secretly sneak in ketchup sometimes. I know… (Shhh emoji) Either way you can’t go wrong! Check out this week’s recipe to learn how to get it perfectly crisp and delicious, and teaches you how to make jam from market berries! - Maxwell, Communications Specialist

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Udon Soup with Bok Choy and Poached Egg
Udon Soup with Bok Choy and Poached Egg

Tender-bok choy, a pillowy poached egg, and delicious udon noodles make for a tasty, Japanese-inspired dinner that takes only 15 minutes to prepare! Continue reading to find out how to make this simple Udon soup recipe.

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Mizuna Myoga Salad
Mizuna Myoga Salad

This week's recipe is a Mizuna Myoga Salad. Say that three times fast! In this week's CCFM Box home delivery through Top Box, we had mizuna from the Indian Springs Farmers Association. Mizuna is a Japanese mustard green that is easy to love and easy to prepare!

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Roasted Green Garlic
Roasted Green Garlic

One of the earliest Spring harvests to appear at the market and remain through May is green garlic! Indulge in the delightful combination of roasted green garlic, toasted baguette slices, creamy goat cheese, and a sprinkle of fresh spring herbs like dill. It's a simple yet clever way to savor the flavors! This dish is perfect as an appetizer or as a delicious side to complement a juicy steak or a roasted chicken.

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Spring Harvest Salad
Spring Harvest Salad

Welcome the freshness of spring with this delightful Spring Harvest Salad. Roasted Brussels sprouts and tender squash meet crisp kale and juicy apple slices, creating a harmony of flavors and textures. Topped with toasted pecans and Parmesan shavings, this salad is a celebration of the season's bounty. Drizzled with a citrus-infused vinaigrette, it's a perfect addition to any springtime meal, bringing a burst of flavor to your table.

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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.


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