Shrimp, Snapper & Smoked Tuna, Fresh-Milled Flour, Strawberries, Gingerbooch, Grassfed Beef & Goat, Pastured Chicken & Pork, Eggs & More!
What We Have and What’s Expected for the Week of February 9th
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Late last week brought us another round of overdue restocks from some of our vendors — fish and shrimp (including new smoked yellowfin tuna portions) from Anna Marie Seafood, fresh-milled flour from Barton Springs Mill, Gingerbooch and honey and elderberry juices from Cockeyed Farms.
So we’re happy to be stocked back up on all those things, and we’ve got all of our usual staples, too, like grassfed beef, wild-foraged goat meat, pastured pork and chicken and eggs, tofu, hummus and pesto and winter produce including strawberries, citrus, root veggies, lettuces, mushrooms and more.
Our Local Cooling Farms hens are laying well, but we had some higher demand from our wholesale accounts and we’re also aiming to start incubating some eggs soon, so we sourced eggs from the Little Brown Egg Farm and Credo Farms to hold us over a little.
We’re out of all of our pork sausage, but I am picking up our latest pork harvest from the butcher on Wednesday, so by Thursday, we’ll have more of all the ground and linked and smoked sausages back in stock, along with stir fry strips, tenderloin, boneless chops and more.
I’ll also restock beef filets, chuck roasts and a few other cuts from back stock when I’m at the freezer.
Our usual Feliciana’s Best and Southern Maids dairy orders are expected on Tuesday and Wednesday as usual. There’s limited goat cheeses available now and a sale on pints of heavy cream from last week.
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.
We amended our hub and delivery schedule a bit on account of Saturday parades, mainly.
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 for next day pick up is 2 pm.
Bywater Farm Hub on Thursday, 5-6 pm at Parleaux Beer Lab, 634 Lesseps St. Home deliveries in 70116 and 70117 beforehand. Deadline to order is noon on Thursday.
In lieu of our Mid-City Farm Hub, we’ll do home deliveries only on Thursday afternoon/evening. Included zip codes are 70005, 70006, 70119, 70122 and 70124. Deadline to order is noon on Thursday for delivery between 3-6 pm.
Algiers Point Farm Hub on Friday instead of Saturday, 10-11 am at Beatrixbell Handcrafted Jewelry, 337 Morgan St. Home deliveries in 70114 afterwards. Deadline to order is 4 pm on Thursday.
Irish Channel, Warehouse District, Central City, Uptown, Broadmoor, Carrollton & Old Jefferson (70112, 70113, 70115, 70118, 70121, 70125 and 70130) home deliveries after the Algiers Point Hub on Friday (also instead of Saturday), roughly 11:30-2 pm. Deadline to order 4 pm on Thursday.
Here's the full list breakdown of all our grocery categories:
Donations for Mutual Aid: Hunter brought a big haul of apples, head lettuces, bagged salad greens, kale, goat cheeses and bread to the Mid-City community fridge on Saturday. Thank you so much for your continued support of this initiative!
Pastured Eggs: We’re starting the week with eggs from the Little Brown Egg Farm and we’ll have a few of our pullet eggs available, as well. Then we’ll have Credo Farms eggs available and once we run out of those, we should have plenty of our Local Cooling Farms mixed size eggs again.
Pastured Dairy: There’s some sale pints of heavy cream, marinated and whipped goat feta and yogurt to start the week and we expect our usual deliveries from Feliciana’s Best Creamery and Southern Maids goat dairy on Tuesday and Wednesday as usual.
Bread & Pasta: Lots more frozen pasta and frozen brioche buns and sliced honey oat loaves to start the week, compared to last week. We also have plenty of pizza dough, limited crostini and more fresh bread and buns from Bellegarde coming on Wednesday and Friday as usual. We’ll get a bunch more fresh pasta from Il Supremo on Tuesday as well.
Local Produce: Cold-pressed turmeric juice, quarts of strawberries, grapefruit, red navel and sumo mandarins, Golden Delicious apples (last of the season), frozen blueberries in 1 or 5 pound bags, turmeric root, leeks, nameko, oyster, pioppino or shiitake mushrooms, radish microgreens, lettuce or spring mix, Russian kale bunches, orange or rainbow carrots, kohlrabi, hakurei turnips, purple or red daikon radishes, salad radishes and watermelon radishes and orange sweet potatoes.
Plant-Based Protein: All tofu options — fresh blocks of plain or the two flavors, plus two flavors of fried cubes.
Bone Broth: Restocked on bone broth, including pouches of A&A Acres chicken broth for a change, along with quart bottles of beef or trinity bone broth and pet bone broth from Credo Farms. We also have lots of bones to make your own!
Forest-Raised Pork: More limited than usual on pork and that will change on Wednesday when I pick up the next round. In the meantime, there’s 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. Rendered lard and lard soup via Credo Farms, too!
Grassfed Beef: There’s still lots of beef! We do need to restock filet, NY strips and Denver steaks as well as chuck roasts, but there’s ground beef in 1 or 2 pound packs, boneless ribeyes, top sirloin, flat iron, sirloin tip, chuckeye, flank, skirt steaks, plus tenderized round steaks, tri tip, brisket, eye of round roasts, 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: Three 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: Shrimp is back (all three sizes)! Plus there’s more red snapper filets at long last, yellowfin tuna filets, red grouper filets, black drum filets or taco strips, sheepshead, grouper or snapper collars, smoked yellowfin tuna or smoked almaco jack portions, and softshell crabs and alligator strips.
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 several 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: Fresh-milled flour from both Barton Springs Mill and Bellegarde restocked last week. We also have all the GraNOLA flavors and sizes and both sizes of glazed pecans from Guidry. There’s 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: Our Wisconsin maple syrup (what we have in the shop is the last of the 2025 batch though!), 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 La Rive kombucha again until next week, but we have three flavors of kombucha from Gingerbooch restocked, along with probiotic lemonade or limeade. There’s a few types of kimchi from VEGGI Coop and Resurrection Gardens, as well as kraut, giardiniera and chow chow.
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.