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!
Cristina’s Spicy Collard Greens
Collard greens are the newest, most favored, addition to my family’s traditional Thanksgiving feast. This hot take on your favorite greens recipe is sure to steal your heart this season. Slow and low and good to go!
(adapted from Turkey and the Wolf)
Great Granny Waymire’s Peach Cobbler
Bridget’s Great Granny Waymire’s Peach Cobbler has been a staple at Rabun family meals for generations. The piece of paper she so carefully typed it on many years ago has seen better days, but the flavor it produces is as spectacular as ever. While this dish is a favorite at summer birthday gatherings during peak peach season, our family has added it to our holiday lineup in recent years with the addition of a few dashes of cinnamon and nutmeg mixed in with the sugar.
Twice Baked Sweet Potatoes
They’re a little too fancy for everyday eating so Thanksgiving is when we make this dish, which is simple enough, just a bit more time-consuming. I like to sub in home-made bread crumbs from a rustic market loaf for the panko. And almost every other ingredient is available at market. It’s a good thing!
Allegro’s Green Bean Casserole
Nothing (well, maybe cranberry sauce) screams Thanksgiving Day table to me more than the ubiquitous green bean casserole. I rejoiced every year when the task to create it was bestowed upon me. Left alone with the recipe, responsible for opening can after can, green beans, cream of mushroom soup, French-fried onions…. Now I’m all grown up and so is my Green Bean Casserole. A from scratch recipe with fresh and as much local as I can get my hands on ingredients. Special shout out to Mycelium Express and Isabel for supplying the mushrooms and green beans!
Roasted Brussels Sprouts
From Brussels with love… I know we say this a lot but it’s the most wonderful time of year at Crescent City Farmers Market!! Along with sweet satsumas, Meyer lemons, and persimmons, we are also seeing the return of holiday favorite Brussels sprouts. Before you say “yuck”, if you haven’t tried Brussels since the ’90s, it’s time to give them another chance - recent hybridizing has cut down on the compounds that contribute to bitterness and unpleasant odor. This simple roasting recipe from Well Plated by Erin will have you hungry for more! Caramelized, firm, and flavorful, these roasted sprouts are sure to please the pickiest of eaters!
Traditional Kimchi (Napa Cabbage Kimchi)
Kimchi, a staple in Korean cuisine, is a traditional side dish of salted and fermented vegetables, such as Napa cabbage and Korean radish, made with a widely varying selection of seasonings including gochugaru, spring onions, garlic, ginger, and jeotgal, etc. Korean-American home chef and blogger Hyosun knows her way around traditional Korean dishes and shows us how it’s done with this Traditional Kimchi featuring Napa cabbage. Fresh Napa cabbage is making its way into markets and can be found in both the CCFM and Market Mommas Club boxes this week! Perfect for folks clearing out their fridges or saving the season, and does not require electricity to prepare!
Roasted Pumpkin Seeds
Don’t discard your pumpkin guts this year! Instead, get them roasty toasty with this super easy recipe by food blog Delish. Butter and salt is all you need for this yummy and nutritious seasonal snack or topping! Spaghetti, butternut, and acorn squash all yield edible seeds that are delicious when roasted with many (endless?) combinations of butter or oil and seasonings-- we love sea salt, smoked paprika and garlic powder, but a sweet version with honey and cinnamon goes over well with the littles. Warm out of the oven, this is a special fall treat. Psst… CCFM and Market Mommas Box recipients will find adorable and delicious butterkin pumpkins this week - Happy Halloween!
Spaghetti Squash Tater Tots
Move over potato, there’s a new baddie in town. Tater tots, meet the spaghetti squash. These spaghetti squash tots from Kirbie Craving are a healthier and delicious alternative to traditional tater tots, and a great way to get an extra dose of vegetables into your diet.
Satsuma Ginger Cake
The holidays are quickly approaching, but be honest, you never need an excuse for cake! This week, we are ogling this satsuma ginger cake by food stylist Suzy Eaton complete with satsuma curd, fresh ginger and buttercream icing. Satsumas are popping up at all of our weekly markets, including the CCFM drive thru markets and CCFM home delivery boxes. Additionally, fresh baby ginger can be found at the Uptown market by way of Poche Family Farm for an extra local zing. Go ahead, have your cake and eat it too!
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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.