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
Roasted Beet and Goat Cheese Salad
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
Ingredients
- Whole beets (one or two is enough for a nicely sized salad)
- A bed of arugula (as much as you see fit)
- A handful of chopped walnuts or pecans
- Red onion
- Dressing of choice (olive oil and lemon juice works well, as well as a balsamic vinaigrette)
- A sprinkle of goat cheese
- Salt and pepper to taste
Directions
Preheat oven to 400°. Wrap whole beets in aluminum foil and roast for about 45 minutes or until tender.
About 5 to 10 minutes before the beets are done roasting, begin prepping your salad. Toss a bowl of arugula in a drizzle of olive oil and a tablespoon or so of freshly squeezed lemon juice. (This salad also works well with balsamic vinaigrette or balsamic glaze). Add some thinly sliced red onion and chopped pecans or walnuts.
Slice the beets about a half-inch thick and place on top of the salad. Season with some sea salt and freshly cracked black pepper. Lastly (and perhaps most importantly) top your salad with a hearty amount of goat cheese. Delicious! Enjoy :)
Spaghetti Squash 101
Winter squash... in the summer?! Don’t let the word “winter” fool you! Winter squash are called "winter squash" because they are harvested and consumed in the late summer and fall, but they have the ability to be stored through the winter months when stored in a cool, dry place. Spaghetti squash gets its name from the noodle texture it creates when scraped with a fork. Here’s a simple base recipe to kick off any spaghetti squash meal!
Thai Basil & Chile Cantaloupe Salad
It’s melon season - and we’re bringing you a sweet, savory, and juicy snack that is dressed to impress any backyard BBQ or pool day. Grab some cantaloupe from Johndale Farms, Thai basil from Veggi Co-op, and a pepper suited for your spice level from LA Gourmet Produce for this quick fruit salad! (#Yummy, yummy..)
Peach Spearmint Orange Julius
Veggi Co-op has fabulous herbs at the market these days, like perilla, italian basil, and spearmint! Cool down the hot summer days with this easy and delicious at-home version of the peach spearmint Orange Julius. And if you’re relaxing after the long week, you can always add a splash of something special to your glass too!
Grilled Mexican Corn (Elote)
This fantastic grilled elote recipe is a great way to elevate something simple like corn and feel like you’re eating at a restaurant in your own home! Juicy, sweet and salty, and as spicy as you like it. You’ll need napkins on deck for this dish but that’s what makes summer eating fun. Get messy, who cares!
In this recipe you can get corn from Indian Springs Farmers Association, Johndale Farms or Joe Fekete Family Farm and perilla leaves from Veggi Co-op as a substitute for cilantro, which prefers cooler fall and spring temps.
Vegetarian Red Beans and Rice
Fresh red kidney beans have hit the market with Johndale Farms and this is a huge deal! Farmer Heather says they make a quick pot of red beans and rice, plus the raw beans freeze well if you want to capture the short growing season for later. Lots of classic New Orleans red beans and rice recipes have meat products in it - so we wanted to offer up a vegetarian alternative that’s just as delicious. Fill those bellies!
Roasted Japanese Eggplant With Crushed Tomato, Parmesan, and Thyme
You can travel the world by just visiting the market these days with Japanese Eggplant! Thanks to the bounty at River Queen Greens, you can make this savory and light vegetarian dish for your next dinner party. If you want to take it to the next level, you could serve it with toasty garlic bread for optimal scoopage.
Marinated Creole Tomatoes
All year round, tomatoes excel as best supporting actress - sliced on cheeseburgers, wedged in salads, and simmered into any sauce. But when the summer heat arrives and creole tomatoes hit the market, they take home the leading award. Juicy, ripe, local tomatoes are delicious with just a simple dress up. Try this marinated creole tomato recipe to cool down any summer lunch!
Poche Family Farms Roasted Delicata Squash
While we might not think of winter squash like delicata when we think summer produce, cucurbits, the family that brings us cucumbers, melons and squash, are all producing now. Winter squash, so called because its thicker skin allows it to be stored through the winter, is no exception to this cucurbit rule. Winter squash are chock full of vitamins and fiber, and also highly shelf stable, so if you’ve gone overboard at market and have an abundance of perishables on hand, you could save these for next week - or next month! Here’s a super simple recipe from long-time vendor Poche Family Farms. It’s a great preparation for any winter squash, like butternut, acorn or spaghetti squash, but cooking times may vary depending on the size/thickness of the squash.
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!
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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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.