Sale Bulk Mushrooms, Strawberries, GraNOLA, Eggs, Beef Restock, Microgreens, Tofu & More!
What We Have and What’s Expected for the Week of February 2nd
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With a solid week of cold weather and freezing temperatures at night (particularly on the Northshore), our fellow farmers were working hard last week to cover crops, uncover them during the peak of the afternoon warmth, harvest what they could and cover them back up!
And there were some cancelled area farmer’s markets and others opting to sit for their own comfort and lest any lettuce or mushrooms freeze on their market tables (I heard stories about this from years past!).
So we loaded up on lots of extra inventory from our fellow farmers this week and that means extra goodies, including a few sales for you!
We got a bunch of eggs from A&A Acres since there was no Hammond Farmer’s Market on Saturday and that worked out well for us to fulfill some wholesale demand for our Local Cooling Farms eggs. We have a few dozen left to start the week, along with our small pullet eggs from our young flocks. We’ll restock mixed size eggs from our mature flocks on Tuesday, as well.
On Friday, we got a bunch of bulk mushroom bags from Family Fungi (oyster medley bags or chef’s mix bags that also include pioppino mushrooms), along with small boxes of lion’s mane and we also have small clamshells of mushrooms from Screaming Oaks as usual.
Faust Farms uncovered the strawberries long enough to do a big harvest on Thursday and we got those in on Friday. We also got more microgreens than usual from Rose Wagon Ranch and a restock on their infused vinegars, salts and sugars.
Josey’s Goods and GraNOLA both did restocks last week, too, including dill pickles and mayhem and muscadine jellies that had been out, plus all the flavors and sizes of the fresh graNOLA and graNOLA bars.
And we did a beef and pork restock from our backup freezer, though we’re still low on pork sausages and certain cuts. We brought more pigs to harvest on Wednesday, so expect to have all those sausages, boneless chops, stir fry strips, jowl bacon and more back in stock in another two weeks or so.
For beef, we got more ground beef in both 1 and 2 pound packs, plus ribeye and NY strip steaks, top sirloin, flat iron, Denver, flank and skirt steaks, tri tips, chuck roasts, stew meat, short ribs, liver, heart, kidney and bones for broth.
We’re also hoping to restock seafood this week, including all sizes of shrimp.
Our usual Feliciana’s Best and Southern Maids dairy orders are expected on Tuesday and Wednesday as usual. The milk, cream and half & half have been going fast lately!
And we’ll get our fresh bread and buns from Bellegarde on Wednesday and Friday as usual, as well as fresh pasta from Il Supremo on Tuesday.
Pick Up & Delivery Options:
Our Metairie store is open 10 am-6 pm, Tuesday-Saturday as usual. Daily order deadline is 3 pm.
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.
Mandeville Farm Hub on Wednesday, 1-1:30 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 9 am on Wednesday.
Covington Farm Hub also on Wednesday, 3-3:30 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 Farm Hub on Thursday, 4-5 pm at the Bird’s Nest Cafe, 6508 Spanish Fort Blvd. Home deliveries in 70005, 70119, 70122 and 70124 beforehand. 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 70112, 70113, 70115, 70118, 70121, 70125 and 70130 afterwards. Deadline to order is 4 pm on Thursday.
Here's the full list breakdown of all our grocery categories:
Donations for Mutual Aid: We’ve been selling out of eggs, even pullet size, so switching back to meat shares, along with produce shares for mutual aid right now. Thank you so much for your continued support of this initiative!
Pastured Eggs: Starting the week with mixed size eggs from A&A Acres and our pullet eggs and should be restocking a few dozen duck eggs throughout the week, along with mixed size eggs from our Local Cooling Farms flocks.
Pastured Dairy: We’ve got chèvre and a few types of goat feta cheese to start the week and we’ll restock Feliciana’s Best dairy on Tuesday and more Southern Maids milk, cheeses and yogurt on Wednesday.
Bread & Pasta: We’re out of frozen pasta and limited on frozen bread, but we do have plenty of pizza dough. Fresh pasta from Il Supremo coming on Tuesday and fresh bread and buns and crostini coming from Bellegarde on Wednesday and Friday.
Local Produce: Cold-pressed turmeric juice, quarts of strawberries, grapefruit, red navel and sumo mandarins, Golden Delicious or Pink Lady apples, frozen blueberries in 1 or 5 pound bags, turmeric root, two options for bulk mushroom bags, plus small boxes of gold oyster, lion’s mane, blue oyster, pioppino and shiitake mushrooms, five types of microgreens, fresh lettuce mix, mustard greens or Russian kale bunches, orange or rainbow carrots, gold or chioggia beets, purple or red daikon radishes and purple sweet potatoes. Expecting more little gem lettuce heads, kohlrabi, salad radishes, watermelon radishes and leeks from River Queen Greens on Tuesday evening and a bunch more salad greens from Homegrown in Folsom on Thursday.
Plant-Based Protein: Plain or two flavors of tofu, plus two flavors of fried tofu cubes.
Bone Broth: No surprise, we had a major run on bone broth last week, so we’re down to just beef broth and pet broth, but we should get more from A&A Acres on Wednesday. We also have beef, chicken, goat and pork bones, along with pork trotters and chicken feet for simmering your own!
Forest-Raised Pork: There was a bonus box of ground breakfast sausage in back stock that I didn’t account for, so we do have that to hold us over until we got the latest pork back from the butcher in another week or so. There’s also tenderloins, bacon and bacon ends, new smoked bones and smoked jowls, bone-in chops, Boston butt or picnic shoulder roasts, baby back or spare ribs, crosscut shanks, liver, tongue, and fat for rendering, plus bones, jowls and smoked hocks on sale.
Grassfed Beef: Lots of beef! There’s ground beef in 1 or 2 pound packs, boneless ribeyes and NY strip steaks, top sirloin, flat iron, sirloin tip, chuckeye, flank, skirt and Denver steaks, plus tenderized round steaks, tri tip, brisket, chuck roast, stew meat, short ribs, Dino rib racks, osso bucco shanks, tongue, liver, heart, kidney, oxtail, bones and fat for rendering into tallow.
Wild-Foraged Goat Meat: The new ground chorizo or hot Italian link sausages, plus four types of chops (chevron/rack steaks, loin, shoulder and sirloin), leg and shoulder roasts and boneless stew meat/kebab pieces and riblets. Plus we’re still running out sale on plain ground goat, neck roasts, shanks and ribs. And there’s organ meats and bones, too!
Pastured Poultry: Four types of sausages, as well as ground chicken, plus whole and half birds, tenders, breasts, thighs, leg quarters, drumsticks, wings, feet, frames/backs, hearts, livers and dehydrated feet for pets!
Gulf Seafood: Softshell crabs, alligator strips, yellowfin tuna filets, red grouper filets, sheepshead, smoked almaco jack portions, red grouper or red snapper collars. Out of shrimp and red snapper, but aiming to restock this week!
Coffee & Tea: An array of roasts and origins in both whole bean and ground coffee. We also have lots of Family Fungi’s herbal and reishi teas.
Dips & Condiments: There’s a few hummus options to start the week and a few pesto. Then we’ll get more of all the hummus flavors and sizes on Thursday as usual.
Pantry: Big GraNOLA restock, along with GraNOLA bars and both sizes of glazed pecans from Guidry. There’s also more infused vinegars, salts and sugars from Rose Wagon Ranch, along with Texas olive oil and balsamic vinegar and pecan oil and pecan butter from Guidry Organic Farms. And there’s mushroom and kelp-based seasonings, dehydrated mushrooms, mushroom powder, chili oil and hot sauce (including a new mango hot sauce) and popcorn.
Pet Treats: Dehydrated chicken feet from A&A Acres and pet bone broth from Credo Farms.
Sweets: Plenty of our Wisconsin maple syrup, plus local raw honey, 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: Out of kombucha, but there’s a few types of kimchi from VEGGI Coop and Resurrection Gardens, as well as kraut, giardiniera and chow chow. Expecting both La Rive and Gingerbooch to restock kombucha this week.
Preserves: New hot sauce from Sky Ridge Farm & Kitchen, plus hot sauces and garlic sweet and sour sauce from Josey’s Kitchen, as well as lots fruit jams, jellies and preserves, plus pepper jellies and pickles.
Herbal Remedies: Several tinctures from Family Fungi, along with Reishi Elderberry syrup. There’s also turmeric and ginger tinctures from L4S Farms and plus fire cider and mineral manna oxygens from Family Fungi and a few elderberry juice and infused honey options from Cockeyed Farms.
Merch: Canvas bags, t-shirts, hats and mugs.