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.
November 10 until March 9, Thursday Market is operating within its Winter Hours of 3-6 pm to accommodate the end of Daylight Saving.
After trying delicious snap peas at a market tasting last week, we just can't get enough! This past week, we have been making this recipe for Charred Snap Peas, adapted from Eating Well, with nearly every meal! Charred snap peas are crisp, fresh, savory, and a little smoky in all the rights ways. Eat these snap peas with your favorite sauce or follow the recipe for a delicious sesame-chili sauce. Make more than you think you need, because you will want more!
It’s strawberry season! We’ve been eating them nonstop–it’s time to drink them, too! Take full advantage of strawberries’ tartness and sweetness by putting them in a delicious smoothie. We use dairy from market–either cow or goat milk works amazingly in this recipe from the Recipe Rebel. There are so many ways to customize this smoothie recipe: you can add protein powder, flax seeds, other fruits, and more. Try adding peanut butter or a little cocoa powder to take this smoothie to a dessert-like level! This recipe is best using frozen strawberries–see our recent guide on how to properly freeze those delicious, fresh strawberries you get at market!
Few foods are as warming to the body and soul as pasta with hearty, homemade sauce! This recipe from White Sand Homestead Farm uses tomato, pork, veggies, and pantry staples to create the chunky, delicious meat sauce we all know and love. We recommend eating bolognese with a noodle that is thick and sturdy enough to hold the sauce–for reference, it is traditionally eaten with tagliatelle. Enjoy this sauce over your favorite market-fresh pasta for a meal that will keep you warm and happy through the rest of winter!
This time of year, we can’t get enough cauliflower! Roasted, pureed, even eaten raw–no matter how we eat it, this cruciferous veggie is the shining star of our plates! One of our favorite ways to prepare cauliflower is to rice it; once riced, you can steam it, fry it, or use it as the base of a bowl or a wrap! You can make cauliflower rice using a food processor, a cheese or box grater, a blender, or a knife and about 10 minutes. Give this recipe for seasoned cauliflower rice adapted from Love & Lemons a try!
It’s almost the time of year for king cakes! This traditional cinnamony, sweet delight comes in so many flavors and colors—check out Chef Kim Dejan of KD’s NOLA Treats perfectly soft and flavorful king cake recipe! Did a lot of cooking over the holidays and don’t have 6 hours to spare? Swing by any Crescent City Farmers Market beginning January 8 and purchase a king cake from one of our vendors. Keep an eye out for CCFM’s King Cake Guide, coming out in just a few days!
Few drinks fight the cold as well as mulled wine! Grab a container of New Orleans Mulling Spice Blend from Gingerbooch Fermentables for the perfect, cozy winter beverage. A combination of spices from Europe, West Africa, and the Caribbean, this blend tastes delicious steeped in red wine or apple cider. Optionally, kick it up a notch with a splash of rum! Best enjoyed while watching your favorite holiday movies and wearing your comfiest pajamas.
Leafy, green, and rich in so many nutrients, kale is a superfood superstar when baked and seasoned! For an almost unbelievably quick and easy homemade snack, try crispy, oven-baked kale chips! Any type of kale works, whether curly or bumpy–just make sure you have enough for everyone! This recipe from Bites for Foodies adds fresh dill for a kick of freshness and flavor. Not a dill fan? No big dill; you can use any of the other herbs available at market, including but not limited to parsley, cilantro, and rosemary! We love this recipe with a fresh squeeze of lemon at the end. Make more than you think you need; as with any delicious snack, you need plenty!
You’ll find plenty of citrus and an abundance of leafy greens at market this December–a perfect combo, if you ask us! Enjoy the taste of this season’s bountiful greens mixed with this quick-to-prepare Fresh Citrus Vinaigrette adapted from Skinny Taste. Did you know vinaigrettes can be used for more than a salad? While delicious on leafy greens, vinaigrette can also be used as sauce for roast veggies or a delicious marinade! This vinaigrette makes mouth-watering use of zesty orange juice, tangy mustard, and sweet honey–give it a try!
While Brussels sprouts are versatile and delicious in so many ways, this recipe adapted from Pinch of Yum highlights all the best things about Brussels sprouts! Roasting Brussels sprouts with nuts and dried berries adds depth and tartness to every bite! Drizzling everything with a mustard-maple sauce before or after baking makes this delicious dish even more mouthwatering. The bite of the mustard and the sweetness of the maple syrup makes for an explosion of flavor! Smoky, saucy, and delicious—this is a dish worth savoring.
This time of year, there are loads of sweet potatoes at market! Roast them for a quick, easy dish that can feed many mouths. Perfectly tender on the inside, caramelized and crisp on the edges—there are few treats as delicious as sweet potatoes roasted with fresh herbs, garlic, and goat cheese from Huckleberry’s Creamery. Try this recipe adapted from EatWell101!
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.