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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!

Sunday Market Moves!

Starting Sunday, February 14th, you can pick up your weekly groceries at New Orleans City Park's Tad Gormley Stadium from 8 am to 12 pm - enter on Marconi at Navarre. As always, the drive thru is 100% pre-order and contactless!

Market Match Limit Lifted!

Unlimited Market Match, Market Umbrella's SNAP incentive program, extended through June 30, 2021!

Recipe

Cristina’s Spicy Collard Greens

Collard greens are the newest, most favored, addition to my family’s traditional Thanksgiving feast. This hot take on your favorite greens recipe is sure to steal your heart this season. Slow and low and good to go!

(adapted from Turkey and the Wolf)

recipe-cristinas-spicy-collard-greens.jpg

Ingredients

  • 3 tablespoons unsalted butter
  • 1 tablespoon VEGGI FARMERS CO-OP chili oil
  • 1 medium white onion, coarsely chopped
  • 6 garlic cloves, finely chopped
  • ½ cup rice wine vinegar
  • 2 teaspoons gochujang
  • 1 teaspoon kosher salt
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon ground cinnamon
  • 4 bunches collard greens, torn
  • Sriracha for serving

Directions

Melt butter with chili oil in a large heavy bottomed pot (cast iron, preferred) over medium heat. Cook onion until browned, about 5 minutes. Cook garlic, stirring, until fragrant, about 1 minute. Add vinegar, gochujang, salt, black pepper, cinnamon, and ¼ cup water. Bring to a simmer and cook, stirring occasionally, until liquid is slightly reduced, about 10 minutes. Add collards, tossing in liquid to wilt. Cover pot, reduce heat to low, and continue to cook, stirring occasionally, until collards are dark green and very soft, 2½–3 hours. There should be very little liquid left—just enough to coat greens. If there is too much, cook uncovered until you have the right amount. Serve with sriracha for an extra kick.

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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 field of public markets for public good. 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 nearly 60 local small farmers, fishers, and food producers, and more than 150,000 shoppers annually.