Market 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.
Recipe Archive
Som Tam Taengwaa
We are really into cucumbers right now, and all about this spicy Som Tam recipe from Food 52. Pick up some cucumbers, cherry tomatoes, green beans, garlic, and peppers to cool down on your next market run. More like Som Yum!
Ingredients
- 1 Large cucumber
- 200g Green Beans
- 150g Tomatoes
- 4 Cloves of Garlic
- 2-3 Red Chillies
- 4-5 teaspoons Fish Sauce (or vegan/vegetarian alternative)
- 4-5 teaspoons Fresh Lime Juice
- 1 handful Pistachios (to garnish)
Directions
Roughly chop the garlic and chilli. Pound with a pestle and mortar, or use a knife and a touch of coarse sea salt to make a rough paste on your chopping board.
Remove tips of green beans and cut into 2” sections before adding to mortar. Pound with garlic and chilli until beginning to bruise and break up. (You can just hit them with the back/side of a knife is you have no mortar and pestle)
Add roughly chopped tomatoes, fish sauce, lime juice and palm sugar. Combine well with a spoon and break up tomatoes slightly.
Julienne cucumber (I use a julienne peeler, as do most Thai/Laos restaurants, but a julienne attachment on a mandolin or some more time-consuming hand chopping will work equally well) leaving some of the watery centre behind, and add to the mortar if large enough, or combine with the contents of the mortar in a suitable bowl.
Mix all the ingredients together well and allow to sit and mingle for a while. You’ll find more of the tasty som tam sauce develops as the salt in the fish sauce draws out the tomato and cucumber juices.
Stir well once more and plate up with a generous amount of chopped pistachios (I would normally use peanuts but was all out) sprinkled over the top.
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.
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.
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!
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
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.
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!
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.
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.
Spaghetti Squash Burrito Bowls
This spaghetti squash burrito bowl recipe is both simple to prepare and extremely filling! These lovely vegetarian burrito bowls are vegan, gluten-free, and, most importantly, delicious. The recipe yields four burrito bowls. Thinking about trying this recipe? Stop by the market to get cabbage from Monica's, cilantro from River Queen Greens, and green onions from Monica's, Isabel's, or River Queen Greens.
Brussel Sprouts and Pecorino Cheese Pasta
Brussels sprouts, rich eggs, and delicious Pecorino cheese combine to create a quick and delicious pasta sauce. We love this recipe because it can be prepared in the time it takes to boil the water and cook the pasta! This recipe is inspired by traditional pasta carbonara, in which raw eggs are combined with grated cheese and added to hot pasta, effectively "cooking" the eggs for the sauce. As a result, this dish is best served with high-quality eggs. People who are concerned about raw egg consumption may want to avoid them altogether and instead top the pasta with vegetables and cheese. Thinking about trying this recipe? Monica's tent sells brussel sprouts, Costantini has pasta, and many of our vendors sell high-quality eggs!
Follow us on social media; Facebook, Instagram, and Twitter.
Share a recipe; @ us on social media or email us at markets@marketumbrella.org.
About Us
The 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.