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
What’s your favorite dish to make after visiting the Crescent City Farmers Market? Share your recipes with us on Instagram or Facebook and it might be featured in our weekly newsletter!
Beet Muhammara
You just can’t beat a beet. Hands down one of the most versatile and nutritionally dense foods you can get your teeth in. Whether raw or roasted, juiced or noodlized, this radiant root lends itself to many culinary applications. Here’s an interesting twist on a Syrian dip, muhummara, from Food and Wine substituting beets for the traditional roasted red pepper to jazz up your Super Bowl snack selection.
Yacon Carrot Soup
Sunday Drive-thru regular Jonathan of Amorphous Gardens, offered up a beautiful selection of carrots and yacón at market this week so this recipe seemed too serendipitous not to share. Ideal for weeknight prep, this quick and easy recipe gains a slight sweetness from the yacón and lends itself to some home-cook riffing. Add additional veg like Bok Choy, thicken it up with a splash of coconut milk, or give it some heat with fresh cayenne.
Parmesan-crusted Crushed Turnips
Turnip for what?! Oh, yeah, we went there. Turnips might seem like an old school root veggie but in fact, they are in the cruciferous family, closely related to kale, broccoli, and Brussel sprouts. Chalk full vitamins, minerals, and fiber making them a nutritional powerhouse. Here’s a new spin on a familiar potato recipe using turnips instead, this parmesan-crusted crushed turnip recipe from a Chef’s Kitchen is sure to have your taste buds doing a happy dance. You get a two-fer with turnips - don’t forget to eat the greens too!
Roasted Radishes
Shared by friend of the market and local chef Anne Churchill. Roasted radishes are a great low carb substitute for potatoes and packed with vitamins and nutrients
Strawberry Kale Salad
New year. New attitude. We made it through another year and to say 2020 was a doozy would be an understatement. As we enter this new year and reflect on all the holiday food traditions we indulged now is the perfect time to hit the reset button. No matter your New Year’s resolution, here’s a quick and healthful recipe from Give Me Some Oven that will have you saying kale, yeah!
Smothered Cabbage
No stranger to New Year's Day menus is the humble cabbage. This versatile veg is great almost any way you slice it but on New Year’s Day smothered in most traditional, at least here in the South. Representing good luck and financial prosperity, cabbage perfectly pairs with black-eyed peas and cornbread rounding out your good luck feast. This smothered cabbage recipe from Emeril is simple and straightforward allowing you to get in a little extra couch time on January 1st.
12 Drinks of Christmas
On the first day of Christmas, my true love gave to me… This is New Orleans, y’all. You know how we do it. If your true love is bringing you a Bloody Mary this first day of Christmas then this tune is for you! And, love ‘em or hate &‘em, it’s the holidays. No better time to celebrate or air your grievances with a favorite cocktail or 2 or 3 or 4, depending on what day of Christmas it is. *wink* So grab your ugly sweater, favorite bottle of booze, and get to mixin’. Don’t forget the decor! From pickles to celery stalks, citrus, strawberries, and cold-pressed juices CCFM has your garnish and mixer needs all wrapped up!
Carrot-Apple Latkes
The holidays are here! And as the Festival of Lights begins, it’s time to break out that frying pan and get to making latkes again! Traditionally made with potatoes and fried in oil, latkes celebrate the lasting of the holy light, symbolizing hope. Carrots are in season right now and we’re hoping you’ll like this savory and slightly sweet carrot and apple latke recipe from Edible Mosaic. Chag Urim Sameach!
Roasted Broccoli and Cauliflower with Lemon and Ginger
On your mark. Get set. Roast! It’s the most wonderful time of the year!! (Yeah, we know, we say that a lot.) As temperatures dip, cole crops like cauliflower, Brussels, broccoli, and cabbage have made their way back to CCFM. And, if you haven’t tried roasting one of these guys in the oven, now’s your chance! Perfect as a side or an addition to your favorite veggie soup or stew, this easy-peasy-lemon-squeezy recipe from Italicana Kitchen will have you getting off your Brassicas and into the kitchen. Buon appetito!!
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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.