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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!


Allegro’s Green Bean Casserole

Nothing (well, maybe cranberry sauce) screams Thanksgiving Day table to me more than the ubiquitous green bean casserole. I rejoiced every year when the task to create it was bestowed upon me. Left alone with the recipe, responsible for opening can after can, green beans, cream of mushroom soup, French-fried onions…. Now I’m all grown up and so is my Green Bean Casserole. A from scratch recipe with fresh and as much local as I can get my hands on ingredients. Special shout out to Mycelium Express and Isabel for supplying the mushrooms and green beans!



  • 1 lb fresh green beans, trimmed and halved, blanch if desired
  • ¼ lbs Shiitake mushrooms, thinly sliced
  • ¼ Oyster mushrooms, roughly chopped
  • 2 shallot, 1 minced and 1 sliced into thin rings
  • 2 Tbsp coconut cream
  • 2 Tbsp olive oil, split
  • red pepper flakes, to taste
  • 1 1/2 tsp Thyme, split
  • 2 tsp Marjoram, split
  • Salt & fresh cracked pepper
  • ½ - 1 cup veg stock
  • Splash coco-aminos/soy sauce
  • ½ tsp black bean paste

Over medium-low flame, heat 1 tablespoon olive oil in a large cast iron skillet. Lightly dust shallot rings in cornstarch or flour. Once oil is hot, sprinkle in red pepper flakes, ¾ teaspoon thyme and 1 teaspoon marjoram. Pan fry shallot rings until light brown. Set aside to rest on a paper towel lined plate.

Return oil to medium low heat, amend with additional olive oil. Add shiitake mushrooms, season with salt and pepper and saute about 5 minutes, stirring occasionally. Then add oyster mushroom, continue saute for another 3 to 4 minutes. Increase heat, Add diced shallot, saute until slightly translucent, about 4 minutes.

Deglaze the pan with a splash (about a tsp) of coco-aminos or soy, ¼ -½ cup of veg stock and a splash of white wine, if you have it, and the bean paste. Reduce liquid slightly, about 5 minutes, then stir in coconut cream, finally adding the green beans. Stir to incorporate and taste for seasoning adjustments.

Bake, covered in a 340 degree oven for 25 minutes or until green beans are tender. Uncover, sprinkle with fried shallot rings and continue baking for an additional 5 minutes or until shallots are crispy.

Rest 10 minutes before serving… you and the casserole.


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.