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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!

Recipe Archive

Boiled Peanuts
Boiled Peanuts

Traditional Southern hot boiled peanuts. Raw peanuts boiled in salt water for a salty, shell-shucking-worthy snack.

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Canned Peaches in Very Light Syrup
Canned Peaches in Very Light Syrup

Peach season may be nearing its end, but that doesn’t mean you have to stop enjoying summer’s spotlight fruit! It's time to get canning! Check out this recipe to learn how to preserve the taste, texture, and quality of fresh peaches for up to 12 months beyond their season. Can we enjoy Cherry Creek Orchard peaches all year round? Yes we can!

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Watermelon Gazpacho
Watermelon Gazpacho

Everyone is loving watermelon season, but these suckers are HUGE! Besides snacking on slices of watermelon on their own or in a salad, another cool, delicious use for some of that large melon now awaiting you in your fridge is to make gazpacho! This dish is perfect for dinners al fresco, and has just a little bit of kick from the jalapeno.

PHOTO CREDIT: GREG DUPREE; PROP STYLING: KAY E. CLARKE; FOOD STYLING: CAT STEELE

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Tempeh BLT
Tempeh BLT

Tis the season for grilling and finger foods! Now that we’re well into summer, you may have exhausted all your best burger, creole tomato sandwich, and hotdog recipes. Look no further, than this tempeh-ting recipe featuring Crescent City Cultures’ soy-free tempeh. New to the world of plant-based proteins? Tempeh is a nutritious protein-rich fermented food, traditionally made using soybeans and originating in Indonesia. At Crescent City Cultures, you’ll find rotating flavors featuring various bean/grain combos. Regardless of the type of tempeh you use, this tempeh BLT is bound to hit the spot.

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Fig and Goat Cheese Flatbread
Fig and Goat Cheese Flatbread

With fig season being short and oh so sweet, this recipe is a seasonal favorite and current staple for Market Umbrella staff. Being able to source half the ingredients from market, we might as well call this a summer market flatbread. With few ingredients, little preparation time, and figs, this recipe is a must try!

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Mediterranean-Style Okra
Mediterranean-Style Okra

It’s officially okra season! It’s that time of year when okra can be found at every market and on several farmers tables. As we welcome back this savored summer crop, we simultaneously say goodbye to tomatoes. During this very brief overlap, we want to share the joy that is Bamya - a Mediterranean-style okra and tomato dish. It is the perfect balance of savory, tangy, and spicy. Don’t be fooled by the simplicity of this recipe - it's far from medi-okra!

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Spaghetti with Charred Tomatoes and Shishito Peppers
Spaghetti with Charred Tomatoes and Shishito Peppers

As we get ready to say goodbye to this season of tomato abundance, you may feel as though you have exerted all means of preparing and cooking this summertime staple. We’re here to challenge you - have you tried charring your tomatoes? Enjoy this simple but delicious, flavor-packed summer pasta dish. To make this dish even fresher, try it with your favorite Costantini Pasta! Maybe even toss in some of his homemade pesto for a zingy summer twist.

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Big Queer Cold Noodles
Big Queer Cold Noodles

Happy Pride! This recipe from a recent Bon Appetit has quickly become a staff fave. Providing the perfect opportunity to eat the rainbow, it’s endlessly riffable, comes together quickly for a one-dish weeknight meal, is nutritionally balanced, is an excellent opportunity to use up little bits of this and that left in the crisper drawer, and a cool dish perfect for this hot weather and you can customize each person’s servings to be able to accommodate pickier eaters - it checks all our boxes! Try it with fresh whole wheat pasta from Costantini Pasta, hot peppers instead of or in addition to sweet ones, roasted eggplant or raw crisp-tender summer squash matchsticks, alternate nut butters, or add a protein - the extra firm tofu from Veggi Co-Op comes readily to mind. We find that with these proportions we get extra sauce, which is great for a future crudite plate, or a gussied-up ants on a log.

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Fried Green Tomatoes
Fried Green Tomatoes

We are officially in the thick of tomato season! At market, you can find green tomatoes, cherry tomatoes, creole tomatoes, and an abundance of heirloom tomatoes! Unlike all other tomatoes, green tomatoes may not be as enjoyable cut up and eaten raw. So what can we do with them? Well, who doesn’t love fried food?!?

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Savory Veggie-Fruit Parfait
Savory Veggie-Fruit Parfait

Choose seasonal ingredients when preparing your next summertime snack. This time of year is peak season and CCFM markets are full of an abundant variety of fruit, vegetables, and value-added products! This three-ingredient parfait makes snack time or dessert a cinch - all of these items can be found at one or more of our vendors at any CCFM location. Want to mix it up with your own modifications? Try grabbing some pecans to sprinkle on top or adding blackberries for mixed berry goodness.

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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.