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Blistered Shishito Peppers with Basil Salt

Pick yourself up some basil and shishito peppers, find them both with Poche Family Farm, and take a whack at this Blistered Shishito recipe by Giada de Laurentiis. Shishito peppers range from mildly spicy to even a bit sweet. Occasionally, you’ll come across one that has a serious kick. This charred, crunchy, smokey snack results in a fun roulette, who’s gonna pick the spicy pepper?



  • 3/4 cup pitted oil-cured olives (optional)
  • 3/4 cup chopped fresh basil
  • 1/3 cup kosher salt
  • 1/4 cup grapeseed or vegetable oil
  • 1 pound shishito peppers


Preheat the oven to 250 degrees F.

Place the olives (if using) and basil in the bowl of a food processor; process until finely chopped. Add the salt and pulse to combine. Spread the salt mixture on a baking sheet; place in the oven for 30 minutes, or until the mixture is quite dry. Remove and let cool, then break apart using your fingers.

Place a large skillet over medium-high heat. Add the grapeseed oil and give it 1 minute to heat up. In batches, so as to not overcrowd the pan, fry the peppers until blistered on all sides, 2 or 3 minutes per side. With tongs or a slotted spoon, remove the peppers to a paper-towel-lined plate and immediately sprinkle with some of the flavored salt; use about 2 tablespoons of the salt mixture and reserve the rest in an airtight container in the refrigerator for later use.


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.