Subscribe to our Newsletter

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!

Recipe

Persimmon Pineapple Salsa

Persimmons are the sweet fruit you didn’t know you needed! With their arrival at the market through VEGGI Farmers Co-op, L’Hoste Citrus, Fat Cat Farm, and Amorphous Gardens, we’ve found a simple recipe to bring persimmons into a meal you might already be preparing. Great for chips, tacos, and nachos!

10-7-sq-recipe.png
Ingredients
  • ½ cup raw almonds 
  • ¼ cup extra-virgin olive oil, divided 
  • 1 garlic clove, coarsely chopped
  • A bunch of basil 
  • 1 tsp grated lemon zest & 1 tbsp fresh lemon juice, divided 
  • 1 ¾ tsp kosher salt, divided 
  • 2-3 king oyster mushrooms, trimmed & halved lengthwise
  • 6 tbsp olive oil, divided 
  • 1 tsp black pepper, divided 
  • 1 ¼ cups refrigerated pesto
  • Flaky sea salt, to taste
Directions
  1. Preheat oven to 325 degree F. Spread almonds in even layer on baking sheet. Bake in oven 8-10 minutes, stirring once after 5 minutes. Let cool. 
  2. Coarsely chop almonds & place almonds, 2 tbsp olive oil, garlic, basil,  lemon zest, & ¼ tsp salt in food processor. Pulse until finely chopped. Put in small bowl, stir in 2 tbsp olive oil & add salt to taste. Let stand at room temp for 30 minutes. 
  3. Score cut side of each mushroom. Heat 3 tbsp olive oil in skillet over medium-high heat. Place mushroom halved, cut side down, in hot oil & sprinkle with salt & pepper. 
  4. Wrap the bottom of another skillet with aluminum foil and place on top of mushrooms. Reduce heat to medium & cook mushrooms weighted down with skillet until golden brown, 5 to 7 minutes. 
  5. Remove top skillet, flip mushrooms and continue cooking, place weighted skillet back on top, cook 4 to 6 minutes. Remove from skillet. Return skillet to medium-high heat and repeat the process. 
  6. To serve, spoon 3 tbsp pesto on each plate. Top with mushroom halves, drizzle with lemon juice & sprinkle salt to taste with lemon zest.

Back


About Us

Market UmbrellaMarket 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.

Crescent City Farmers MarketThe 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.