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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!

Market Match Limit Lifted!

Unlimited Market Match, Market Umbrella's SNAP incentive program, extended through September 30, 2021!

Recipe Archive

Vegan Tempeh BLT Sandwiches
Vegan Tempeh BLT Sandwiches

A classic BLT has to be one of the more perfect foods we have developed as a species, and this vegan spin-off packs a punch of flavor. Ashley, Market Umbrella’s Director of Finance, likes a simple sauté with olive oil for the tempeh and pairs hers with market bread and veggies. Pop over to Crescent City Cultures on your way to the park or bayou on Thursdays to grab a block and try out this perfect picnic recipe. P.S. First of the season field tomatoes are also now available at market!

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Garden Quiche
Garden Quiche

Bright May mornings always foster a cozy need for breakfast-in-bed. Although, that may just be because Mother’s Day is around the corner. This is a relatively painless dish that is sure to make ya momma proud and works perfectly for those soft cotton mornings when you just want to relax in the moment. The recipe is flexible and will take to many flavors and textures, calling for 1.5 cups of chopped veggies. Mushrooms, summer squash, broccoli, cherry tomatoes, leeks, and onions are a great start, and additions such as ham or bacon are always a good choice and available at any CCFM market. Pop some bubbly to take this garden quiche to boozy brunch levels.

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Luncheon’s Roasted Sweet Potato Salad
Luncheon’s Roasted Sweet Potato Salad

This sweet potato salad has that warm, comforting taste of a heavier home-cooked dish but stays light and fresh with onions and herbs. Roast for about 15 minutes, flipping the cubes, and continue for another 15 minutes on the other side until easily pierced with a fork. Most of the herbs and veggies featured in this recipe are consistently brought to market, including the squash substitutions (though you may have to wait for a bit later in the season to pick those up).

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Braised White Beans and Greens
Braised White Beans and Greens

This hearty dish is savory and filling, a one-pot meal that can be enjoyed on weeknights and easily lends itself to a dairy and meat-free preparation. Greens and garlic are always abundant at market, and Honest Foods Company, Leo’s Bread or Bread and Roses can supply the perfect, crusty loaf to soak up all that cheesy broth. You can enjoy this vegetarian meal alone or alongside another course. Reheat on the stove with a good stir or in a microwave under a damp paper towel. Soon, fresh beans will be available at market - we can’t wait to prepare this with creamy, fresh speckled butter beans!

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Triple Threat Onion Galette
Triple Threat Onion Galette

Garlic, scallions, and onion bake together into a savory, cheesy filling that can be enjoyed any time of day. Scallions, aka green onions, aka Louisiana shallots have been front and center on local tables for the past few weeks. For this recipe, work fast with your fingertips and chill your bowl and spatula ahead of time to keep the butter cold and ensure a flaky, buttery crust. For an extra hand, the recipe link comes with in-text video guides to guarantee that your onions are jamming it up when you take that first bite.

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Peanut Butter and Strawberry Jam Cobbler
Peanut Butter and Strawberry Jam Cobbler

This all-American recipe is sure to be a hit at the dinner table with friends or kept as a breakfast that reheats well for the week. The cobbler comes together using pantry staples, with a few extra goodies (like peanut butter chips!) to keep things fun. Cornstarch makes a great substitute for the tapioca and the recipe’s author, local cookbook author Joy the Baker, encourages other tasty additions, like chocolate chips or nuts of choice.

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Collard Wraps
Collard Wraps

Collard wraps make a great alternative to a sandwich loaf or other carb-y bread. These include brown rice, but the concept of this green wrap is versatile. This recipe packs well for lunches and school meals. Feel free to swap out the beef with ground turkey or chicken, or skip the meat altogether and add cooked beans to the spiced onion and garlic fry. We’ve got great beef at Our Family Farm and T&R dairy, with collards available where produce is sold.

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Tofu Chicken Nuggets
Tofu Chicken Nuggets

A favorite in the household, these tofu nugs are marinated in common fridge items and satisfy all cravings.

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Easy Garden Pasta
Easy Garden Pasta

This pasta recipe is a great way to get in your daily serving of vegetables while decluttering the fridge. You’ll need a couple of tomatoes, your preferred fat (olive oil is the way to go if on hand!), seasonings and additions of choice, and your favorite pasta! Gather any extra vegetables that have been left behind from the week’s meals as well.

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Honey Roasted Pecans
Honey Roasted Pecans

The start of spring (and hopefully the end of cold days) has people back on their salad kick. Lately honey roasted pecans like these from The Spruce Eats, have become a favorite at the veggie bar. Nutty and sweet, these golden gems add a candied crunch to the salad du jour. Find pecans and honey at any of our weekly markets now.

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About Us

Market UmbrellaMarket Umbrella is an independent nonprofit 501(c)(3), based in New Orleans, whose mission is to cultivate the field of public markets for public good. 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 nearly 60 local small farmers, fishers, and food producers, and more than 150,000 shoppers annually.