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.
Thursday Market is operating within its regular hours of 3pm to 7 pm to accommodate the return of Daylight Saving.
Fried Okra and Heirloom Tomato Salad
Yup, okra is here, and we are ready to dig in. Check out this recipe from Louisiana Cookin that combines crispy fried okra with sweet heirloom tomatoes, both of which are available at all five CCFM markets. This recipe has them topped them with a rich, lemony mix of crème fraîche and buttermilk for a distinctly Southern taste that captures the flavors of the season. Find buttermilk at the Country Girls Creamery or cheat and make your own by adding a tablespoon of either lemon juice or white vinegar to a cup of milk and allowing it to sit for ten minutes to curdle.
- 2 cups yellow cornmeal
- ½ cup all-purpose flour
- 4 teaspoons Creole seasoning
- 1 teaspoon kosher salt
- 1 teaspoon baking powder
- 1 teaspoon cayenne pepper
- ½ teaspoon ground black pepper
- 1 cup whole buttermilk
- 1 large egg
- 1 teaspoon lemon zest
- Vegetable oil for frying
- 1 pound okra, halved lengthwise
- ½ cup crème fraîche
- 3 tablespoons whole buttermilk
- 1 teaspoon lemon zest
- 2 teaspoons fresh lemon juice
- ¼ teaspoon sweet paprika
- ¼ teaspoon cayenne pepper
- 1 tablespoon chopped fresh chives
- 4 large heirloom tomatoes, sliced 1/3-inch thick
- 3 medium heirloom tomatoes, sliced 1/3-inch thick
- 1 pint heirloom cherry or grape tomatoes, halved
- Garnish: chopped fresh chives
In a shallow bowl, whisk together cornmeal, flour, Creole seasoning, salt, baking powder, cayenne, and ground black pepper.
In another bowl, whisk together buttermilk, egg, and zest.
In a large skillet, pour oil to a depth of 2 inches, and heat over medium-high heat until a deep-fry thermometer registers 350°. Dip okra in buttermilk mixture, and dredge in cornmeal mixture, shaking off excess. Fry, in batches, for 2 minutes or until golden brown. Let drain on paper towels. Serve immediately.
In a small bowl, whisk together crème fraîche, buttermilk, lemon zest and juice, paprika, cayenne, and chives until combined. Cover and refrigerate up to 3 days.
On a large platter, arrange tomatoes as desired. Top with fried okra, and drizzle with crème fraîche mixture. Garnish with chives, if desired. Serve immediately.
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.