Muscadine Grapes, Greens, Tomatoes, Peppers, Eggplant, Stone-Milled Flour, Goat Dairy, Eggs, Lots of Chicken, Pork & More!
What We Have and What’s Expected for the Week of August 3rd
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Muscadine grapes should come in on Tuesday to save us from the summer fruit doldrums!
I have grown to love these so much, sour skin, multiple seeds and all and I look forward to muscadine (and bronze scuppernong) season more than almost any other fruit season besides maybe blackberries.
We also have lots of microgreens from Rose Wagon Ranch and we’re getting as many salad greens as we can from Homegrown in Folsom each Thursday. Arugula, various Asian greens and mustards are doing better in the heat than lettuces, but Jason is planting more successions of lettuce now, so we hope to have more in the coming weeks.
There’s also lots of creole tomatoes to start the week, along with Italian eggplant, slicing cucumbers, red cabbage, various peppers, beets, radishes, leeks, summer and butternut squashes and more. We expect more okra on Tuesday, as well.
We’re completely stocked up on pastured chicken right now, except for sausages. Those will be out until A&A Acres starts processing again this fall. There’s plenty of plain ground chicken and of course lots of our pork sausages. We’re hoping to roll out some more goat sausages by September, too.
We picked up the second round of pork from our USDA butcher on Friday, so now we have lots of tenderloins, baby back ribs, stir fry strips and uncured shanks/crosscut hocks in inventory, along with the new pork steaks we got last week and plus our usual staples like bone-in or boneless chops, Boston butt and picnic shoulder roasts, spare ribs, bacon, jowl bacon, bacon ends, smoked Andouille, various ground sausages and lots of linked sausages, plus uncured jowls, trotters, bones, lard and organ meats.
Our grassfed beef and wild-foraged goat meat are getting a little low, but we are aiming to process more of both later this month.
We got in more All Purpose and Einkorn stone-milled flour from Barton Springs last week and it was good timing, too, because I need more “00” flour to make potato gnocchi and chocolate pistachio cake for Grant’s birthday today!
More eggs will be coming in on Tuesday, along with more Feliciana’s Best dairy and then more goat dairy from Southern Maids on Wednesday.
There’s also lots of rice, grits and clay peas, oils and vinegars, infused salts and sugars, seasonings, hot sauces, chili oil, fermented veggies, kombucha, hummus, frozen bread and buns, frozen pasta, honey, molasses and maple syrup, herbal teas and tinctures and lots more.
Pick Up & Delivery Options:
Our Metairie store is open 10 am-6 pm, Tuesday-Saturday as usual. Daily order deadline is 3 pm. Or you can shop in person!
Bogalusa Farm Pick Up is an option on Wednesday, Thursday, Friday or Saturday morning, 8 am-noon. Order deadline is the day prior at 2 pm.
Later Mandeville Farm Hub on Wednesday, 2:30-3 pm at Open Spaces Studios, 1281 N Causeway Blvd. #1, Mandeville. Home deliveries in an 8 mile radius around Open Spaces available before and afterwards. Deadline to order is 10 am on Wednesday.
Later Covington Farm Hub also on Wednesday, 4-4:30 pm at Nur’s Kitchen, 100 N Tyler St., Covington. Home deliveries in an 8 mile radius around Nur’s Kitchen available before and afterwards. Deadline to order is 9 am on Wednesday.
Lakeview-Mid-City-Gentilly-Metairie deliveries only on Thursday from 3-6 pm. Delivery zip codes include 70005, 70006, 70119, 70122 and 70124. Deadline to order is noon on Thursday.
Irish Channel Farm Hub on Friday, 10 am to 12 pm inside Levee Baking Co., 3138 Magazine St D. Home deliveries in 70001, 70112, 70113, 70115, 70118, 70121, 70125 and 70130 afterwards. Deadline to order is 4 pm on Thursday.
Expected Deliveries By Day:
Tuesday: Bayou Sarah ground buffalo, Feliciana’s Best dairy, Il Supremo Pasta, River Queen Greens produce (okra, peppers, red cabbage, beets), Becnel Farm muscadine grapes, Local Cooling Farms eggs.
Wednesday: Bellegarde Bakery bread, brioche buns and crostini, Southern Maids goat dairy, A&A Acres chicken.
Thursday: Nur’s Kitchen hummus, Screaming Oaks mushrooms, Homegrown in Folsom salad greens, cucumbers and zephyr squash, Local Cooling Farms eggs.
Friday: Bellegarde Bakery bread, brioche buns and crostini, Rose Wagon Ranch microgreens, Tien Dat tofu & VEGGI Coop kimchi, Gingerbooch kombucha, probiotic lemonade and limeade, kimchi and kraut.
What We Have & What’s Expected This Week by Category:
Donations for Mutual Aid: General grocery shares or produce shares available for purchase. These gifts allow us to drop off veggies, milk, bread, hummus, tofu and more to community fridges.
Pastured Eggs: Mixed size chicken eggs and a few pullet and duck eggs to start the week, with more of each coming on Tuesday and Thursday.
Pastured Dairy: Goat milk and various cheeses to start the week and we’ll get more Feliciana’s Best Creamery whole milk, heavy cream, half & half and chocolate milk, as well as creole cream cheese on Tuesday and even more milk, yogurt and cheeses from Southern Maids on Wednesday.
Bread & Pasta: There’s plenty of frozen brioche buns, honey oat loaves and pizza dough as well as crostini. We’ll also get more fresh brioche buns, honey oat loaves, baguettes, ciabatta and country loaves on Wednesday and Friday.
Local Produce: There’s cold pressed turmeric juice, frozen blueberries, creole tomatoes, leeks, turmeric root, several types of microgreens, arugula, braising mix (kind of like a summer salad mix) or baby mizuna mustard, plus bunches of mustard greens, red cabbage, Italian eggplant, banana, corno di toro or jalapeño peppers, gold or red beets, slicing cucumbers, red daikon radishes and butternut or zephyr squash. We’re expecting muscadine grapes and more okra on Tuesday, plus lots more salad greens on Thursday.
Plant-Based Protein: Plain or both flavors of fresh tofu, but out of fried tofu cubes for now.
Bone Broth: Currently due to a required labeling change, we only have chicken bone broth from A&A Acres or pet bone broth from Credo Farms.
Forest-Raised Pork: There’s so much in the pork category right now! We restocked tenderloin, baby back ribs, stir fry and crosscut hocks (not cured or smoked) on Friday and we also have the new pork steaks, plus chops, roasts, stew meat, spare ribs, jowls, trotters, bones, organ meats and lard along with all of our ground, linked and smoked sausages and bacon!
Grassfed Beef: We sold out of primal ground beef for now, but there’s plenty of plain ground beef in one pound packs and limited two pound packs, too. There’s also top sirloin or sirloin tip steaks, chuckeye steaks, tri tip, brisket, tenderized cube steaks, rump roasts, top round roasts, stew meat, short ribs, tongue, bones and fat to render.
Grassfed Buffalo: We’re completely out, but expecting a restock of ground buffalo on Tuesday.
Wild-Foraged Goat Meat: It’s almost time for us to process again to restock cuts. But in the meantime, we have ground goat meat, shanks, riblets, rib racks and bones.
Pastured Poultry: There’s plain or traditional/seasoned bone broth, plus ground chicken, whole or half birds, tenders, breasts, thighs, leg quarters, drumsticks, wings, feet, livers and hearts, along with dehydrated livers and skin for pet treats. We are out of chicken sausages until the fall when A&A Acres starts processing again.
Gulf Seafood: We’ve got filets of speckled trout, yellowfin tuna, red snapper and sheepshead, along with soft-shell crabs, tenderized alligator strips, smoked tuna portions, crawfish tails and all three sizes of shrimp. Hoping to restock grouper filets and taco strips, redfish filets and smoked almaco jack portions this week or next!
Coffee & Tea: Lots of herbal and reishi based teas from Family Fungi, and plenty of Flamjeaux Coffee in whole bean or ground, just restocked on Thursday.
Dips & Condiments: There’s a little more hummus to start the week than there often is, but different flavors than last week, go figure. And we’ll restock all the flavors and sizes on Thursday as usual.
Pantry: We’re basically out of graNOLA, restocking not this week, but next week. There’s also customer favorites glazed pecans, pecan butter and Crop to Pop-corn, along with pecan meal for baking and fresh-milled flour from both Barton Springs Mill and Bellegarde. And there’s infused vinegars, salts and sugars from Rose Wagon Ranch and Texas olive oil and balsamic vinegar and mushroom and kelp-based seasonings, dehydrated mushrooms, mushroom powder, chili oil and hot sauces.
Pet Treats: Pet bone broth, plus dehydrated chicken feet, livers and skins.
Sweets: Wisconsin maple syrup is stocked up! And there’s plenty raw honey in glass jars or plastic squeeze bottles, elderberry juice, infused blueberry honey and creamed honey.
Rice, Grains & Stone Ground Corn Products: Lots of rice, grits, cornmeal and whole grain and clay pea options from Two Brooks Rice and Marsh Hen Mill, plus stone-milled flours from Barton Springs Mill.
Ferments: Lemon Lavender or Strawberry lemonade kombucha in stock! Plus there’s various krauts, kimchi and other veggie ferments from Gingerbooch, Resurrection Gardens and VEGGI and we should be restocking Gingerbooch soon, too.
Preserves: Lots of jams, jellies, preserves, pickles and hot sauces from Josey’s Goods, plus hot sauce from Major Acre Farm.
Herbal Remedies: Restocked Golden Milk spice blend and Red Turmeric and Ginger honey bombs from L4S Farms, plus several tinctures from L4S, ALL CAPS and Family Fungi, along with Reishi Elderberry syrup and a few elderberry juice and infused honey options from Cockeyed Farms.
Merch: Canvas bags, t-shirts, hats and mugs.