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!
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.
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.
Tofu Chicken Nuggets
A favorite in the household, these tofu nugs are marinated in common fridge items and satisfy all cravings.
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.
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.
Braised Red Cabbage with Apples
While a bit time consuming, this recipe yields a lovely, delicious pot of cabbage that can be enjoyed as a complement to the main course and the cooking time is mostly hands-off. Many say that this braised dish tastes better on the second day!
Curried Tofu Salad
Everyone loves a versatile dip and sandwich spread - I love this one from Budget Bytes author and LSU alum Beth Moncel that uses tofu as a star ingredient and comes together in just ten minutes!
– Cordelia Heaney, Executive Director
Easy Strawberry Cookies
Strawberry season is in full effect, y’all! And we see you, low-key hoarding those half-flats each week. We know this queen of berries is especially delicious fresh and straight from the pint and transformed into ruby-hued jam but here in the height of the strawberry season, you might be hankering for a new berry good recipe. Keeping it simple and streamlined, An Italian in My Kitchen offers up this easy strawberry cookie recipe. So simple, in fact, the kiddos could give it a whirl the week whilst they’re home on Mardi Gras break!
Rutabaga Pasta
What started as a trend is now a veggie staple. Spiralized veggie noodles are a unique alternative to the traditional noodle bringing a little extra nutrition to the plate. Common veggies like carrots and zucchini get all the glory but you can pretty much “noodle” any firm veg and rutabaga is one you’ve got to try. Check out this recipe for pasta cacio e pepe from Epicurious, using ribbons of rutabaga in a rich beurre blanc sauce. Simple and delicious! Buon appetito!
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.
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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.