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!
Roasted Purple Sweet Potato
Purple sweet potatoes are a gorgeous addition to any meal! They are vibrant, loaded with antioxidants and other nutrients, and can be stored in a cool, dark place for up to 4 weeks. This mouthwatering roasted purple sweet potato recipe from Running to the Kitchen is simple to put together and pairs well with almost anything. It can be served by itself or alongside fish, chicken, steak, burgers, and so much more!
BBQ Cauliflower Wings
Not only is cauliflower nutritious, but it is also incredibly versatile! You can enjoy it mashed, roasted, in soup, in pizza crust, as rice, in “steak” form, turned into tots, and cooked up as wings. This BBQ cauliflower recipe from Eat With Clarity is not only delicious, but it is a great lighter alternative to chicken wings. Suffice it to say, this BBQ cauliflower wing recipe will not disappoint. Serve and enjoy immediately for maximum crispiness.
Carrot Cake Pancakes
What’s not to love about carrots? They’re vibrant, affordable, have an impressively long shelf-life, and are loaded with beta-carotene, a natural chemical that the body changes into vitamin A. Just a single carrot can provide someone with double their daily dose of Vitamin A. Interestingly, carrots are more nutritious when they are cooked than when they are eaten raw. This essentially means that you must try these spring-inspired, healthy & delicious carrot cake pancakes! This easy-to-follow pancake recipe from a jar of lemons promises to be sweet, fluffy, and the perfect solution to breakfast decision fatigue. Top the pancakes off with cream cheese frosting, and grab some pecans at market for a heart-healthy and flavor-elevating addition!
Swiss Chard Tahini Dip
Swiss chard is a nutritional powerhouse — an excellent source of vitamins K, A, and C, as well as a good source of magnesium, potassium, iron, and dietary fiber. When picking Swiss chard, look for bright, full leaves. Avoid leaves that are yellow, discolored or wilted. This swiss chard tahini dip recipe (adapted from epicurious) is loaded with vitamins and minerals from the swiss chard as well as the tahini which is also rich in fiber and protein – not to mention how scrumptious it is!
Daikon Radish Salad
Daikon radishes are milder in flavor compared to the more common pink varieties but still have a crisp texture. In fact, their flavor tends to vary throughout the vegetable. The bottom is usually more poignant, and the top tends to be sweeter. Taking after its main ingredient, this daikon radish salad recipe (adapted from Platings and Pairings) has many different marvelous flavors in one dish. You’ll want to pair it with everything!
Sweet Potato Bread
There are so many great ways to enjoy sweet potatoes—grilled, mashed, french fried, candied, and even used to make bread! Sweet potato bread is moist, dense, and sweet, making it an excellent breakfast bread. Filled with warm spices and buttery pecans, this bread pairs well with coffee or tea. Find sweet potatoes and pecans at the Indian Springs Farmers’ Association table at the Tuesday Uptown and Thursday Mid-City markets, and enjoy this yummy recipe for meals to come!
Strawberry Milk
This recipe for strawberry milk by Smitten Kitten tastes like a melted milkshake, and farm fresh milk and strawberries take this recipe to the next level. This treat is a sure bet with the little ones and will likely bring waves of nostalgia for the grown-ups, too. Grab your milk, buttermilk from T&R Dairy, and some sweet strawberries from Johndales Farm, Isabel’s Produce & Tamales, or Faust Farm, and whip up a batch!
Savoy Cabbage and Andouille Sausage
As Black History Month ends, we’re sharing one more recipe with roots in the African diaspora. This week, we cooked up cabbage and sausage! This dish has humble beginnings: the practice of boiling a piece of fat or pork along with vegetables began during the period of enslavement as a way to make the most of poor cuts of meat. The technique is still used in kitchens today to flavor various greens! In this recipe, cabbage takes on the rich flavors of the pork, garlic, and seasonings to make a satisfying side dish or a fulfilling entree. Find these ingredients at our Tuesday market to make this simple-yet-spectacular dish yourself!
Louisiana Style Collard Greens
This month, staff are celebrating Black History Month by sharing their favorite recipes with connections to Black history and culture. You can’t go wrong with traditional Southern collard greens using local produce from the market! Keep reading if you're interested in trying this delicious soul food classic.
Smothered Okra Tomatoes with Shrimp
This week, we are continuing our staff-favorite recipes with roots in the African diaspora! Next on our list is a savory Smothered Okra & Tomato Stew cooked with mouthwatering local shrimp from the market. You can enjoy this flavorful dish as a stand-alone stew or pour it over brown rice to make it a complete meal!
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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.