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
Chilled Noodle Salad
Chef Mina Seck of Beets N Thyme has been a long-time supporter and champion of local food and CCFM. After working in various fine dining restaurants like Commander's Palace and Continental Provisions, Chef Mina wanted to start her own pop-up so that she could have control of her life and do things the way she wanted to. What started off four years ago as a small food business flourished with support from all over the city. During the pandemic, Mina even spun off to do a charcuterie board pop-up focused on snack foods like fried chicken, blue cheese balls rolled in Cheetos and vinegar chips, and chocolate chip cookies. Now Mina is set to help open the kitchen at a new cooperatively owned bar called the Velveteen Lounge & Restaurant where she hopes to cultivate an equitable service industry model that prioritizes workers’ health and wellness and supports local agriculture. You can check out her pop-up on Instagram.
Ingredients
- 1 fresh chili- jalapeno, serrano, or Thai chili, thinly sliced
- ¼ cup diced cucumbers
- ¼ cup pickled carrot and daikon
- 8 cherry tomatoes, halved
- 2 Tbsp each of cilantro, basil, and mint, chopped
- ¼ cup fresh snap peas
- ¼ cup mushrooms, cleaned and chopped, sauteed in 1 Tbsp oil
- 1 package of your favorite rice noodle- Chef Mona says “I prefer the small size vermicelli but whatever you fancy.” Cook according to the package. Shock the noodles in cold ice water to stop cooking.
Peanut Dressing:
- 1 cup toasted and crushed peanuts
- 2 Tbsp peanut butter
- ¾ cup rice vinegar (unseasoned) If you only have seasoned rice vinegar, taste before adding salt.
- 1 tsp crushed red pepper flake
- 1 ¾ cup canola oil
- 2 tsp salt
- 2 Tbsp minced shallot
- 1 Tbsp honey
Directions
Chop peanuts and mix dressing ingredients together.
Once noodles have chilled, toss in a healthy portion of dressing.
Place dressed noodles on a bed of greens. Top with fresh chilis, cucumbers, pickled carrot and daikon, cherry tomatoes, cilantro, basil, mint, snap peas, sautéed mushrooms.
Lime wedge to squeeze.
*Other options: Cooked tofu, lemongrass chicken, shrimp, pork, etc.
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.