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!
Stuffed Cucuzza Squash
Could you cucuzz-a new fall recipe? How about stuffed cucuzza? Cucuzza squash came to America with Italian immigrants and thrived in Southern Louisiana’s climate. The long and twisty summer squash was originally called “Goo-Gootz" in Italy, slang for “big squash” or “long zucchini.” They can grow to 15 inches to 3 feet long; opt for a nice fat one for this recipe. Pick up a cucuzza with VEGGI Co-Op or Isabel’s Tamales and Produce, and grab a fresh bell pepper and green onion tops at market for this rice-stuffed cucuzza recipe from Acadiana Table, rich with traditional Louisiana flavors: the holy trinity plus the pope, tasso, sausage, pecans, and, of course, Cajun seasoning. Louisiana is no stranger to stuffed dishes—mirliton, eggplants, bell peppers—so why not stuffed cucuzza?
Luffa Shrimp Curry Recipe
We’re used to seeing Luffa (or loofah) dried in the shower. Did you know that they are edible and grow voraciously in our region? Luffa or Ridge Gourds can frequently be found at VEGGI Co-Op’s table this time of year. The taste is somewhere between cucumber and okra, and its spongy texture absorbs the sauces and flavors it's cooked in. Luffa are low in calories and high in nutrients like Vitamins A, C, B-complex, and fiber, making them a nutritious fall ingredient. They tend to break down when cooked, so most recipes add the luffa toward the end of cooking. At market, pick up a tomato, shrimp, turmeric, and peppers for this hearty and aromatic Luffa Curry, inspired by a recipe from Saveur, that inspires a cozy mood and is perfect to add to your gumbo weather rotation.
Quick and Easy Small Batch Satsuma Marmalade
Orange you glad citrus season is here!? Ease into a season full of recipes surrounding Louisiana’s favorite citrus with this straightforward satsuma marmalade recipe from Seasons & Suppers. Visit L’Hoste citrus for a bag of satsumas and a meyer lemon, be sure to get there early before they sell out! This recipe yields 16 oz of marmalade good refrigerated for up to three months for slathered biscuits, flaky pastries oozing with marmalade, or a sweet swirl to yogurt.
Calabacin al Ajillo (Spanish Garlic Zucchini)
This recipe for Spanish Garlic Zucchini is from Spain on a fork. They suggest that the secret to giving zucchini a great texture, is to season it with sea salt after you cut it and letting it sit for 30 minutes. This helps release some of the water in the zucchini, so when you fry it, it doesn't absorb as much oil and it keeps its texture.
Taco Stuffed Sweet Potatoes
Looking for a savory way to enjoy your sweet potatoes from market? Look no further! This taco stuffed sweet potato recipe from Belle of the Kitchen & LSU Ag is not only filling, colorful, and versatile but also jam-packed with flavor! Find sweet potatoes, tomatoes, and salsa at every CCFM. See who is at market this week to plan your trip before you leave the house, by clicking here.
Muscadine Focaccia
This recipe by Amber Wilson is sure to impress any muscadine devotee. Now that we’re in the heart of the season, why not pick yourself up some fresh muscadines from the market and give this straightforward focaccia a shot? Pick up some ricotta and honey too to take this heavenly bread to the next level!
Boiled Peanuts
In this recipe for traditional southern boiled peanuts from Southern Living, raw peanuts are boiled in salt water for a salty, creamy, and addictive snack. This recipe is great for green peanuts while they are in season; be sure to refrigerate and use within a few days of purchase. Once you master the technique for simple boiled peanuts, you can get creative with how you flavor them. This recipe suggests adding heat with a Cajun spice blend, curry powder, the “Beer and Old Bay” method, and the “Soy and Spice” method with soy sauce, cinnamon sticks, star anise, coriander, and garlic. No matter how you flavor them, you won't be able to resist popping these peanuts the moment they're cool enough to touch.
Bahn Mi Burgers
Summer is the perfect time to enjoy cold drinks and sizzlin’ sandwiches! This Bahn Mi Burger recipe from Little Spice Jar is a fun twist on the classics and also extraordinarily easy to personalize. Not to mention, many of the ingredients can be found at market! Get started by picking yourself up some beef from T&R and buttery brioche buns from Paw Paws. Then, pick up some cucumbers, microgreens from Know Dat Grow Dat, and maybe even stop off at Poche or Isabel’s tent for pickled veggies. If you aren’t a huge fan of spice, you could also skip the jalapenos and sriracha mayo in favor of farmhouse cheddar cheese from T&R. While you’re at it, grab a sweet potato or two for the perfect side of sweet potato fries.
Watermelon Lime Spritzer
Save your watermelon for snacks! Pick up a bottle of watermelon lime juice from Amanda’s Fruit Specialties for these watermelon lime spritzers from Grumpy Olive. Her juice already contains lime, the additional lime juice in this recipe is optional for those on the zesty side. For a more flavorful cocktail, add some watermelon chunks to the jug and save some for garnish. Check in with VEGGI Co-Op to see what other herbs may complement the cocktail; maybe some shiso, mint, or basil? Garnish the cocktail with a freshly cut watermelon slice, sliced jalapeño pepper, or even a tajin rim. This recipe calls for 2 ½ cups of watermelon juice and serves four; that is just over one bottle of watermelon lime juice from Ms. Amanda. Double or triple your recipe for more friends!
Roast Chicken with Tomatoes
With newly lowered prices and the appeal of home delivery or a quick trip to market, Pearl River Pastures chicken is the perfect main ingredient for a simple, stunning weeknight meal. Opt for a whole chicken for the best value, or leg quarters for the most flavor. This recipe for Roast Chicken with Tomatoes adapted from Bon Appétit marries succulent chicken with tangy creole tomatoes at peak season, brightened by a zesty feta sauce on the side. The warm juices from the chicken, onions, and lemon meld with the freshly sliced tomatoes, softening without cooking them down for an aromatic bite so flavorful, you’ll head back for seconds. Many CCFM vendors carry tomatoes these days, check out who will be at market this week to plan your visit. Greek yogurt from T&R Dairy and feta cheese from Huckleberry Farms rounds out the meal.
Follow us on social media; Facebook, Instagram, and Twitter.
Share a recipe; @ us on social media or email us at markets@marketumbrella.org.
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.