Lots of Beef, Chicken & Goat Meat, Eggs, Goat Cheeses, Hummus, Tofu, Cold Hardy Veggies, Citrus, Apples & More!
What We Have and What’s Expected for the Week of January 26th
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Looking at the weather in a large swath of the country this week, it feels lucky to have any fresh local produce at all with so much ice and snow and ridiculously cold temperatures!
But we will be a bit more limited this week with some produce items as our intrepid growers have things carefully covered to sustain our Gulf Coast version of winter weather extremes.
That said, there’s still citrus and apples, salad greens and hardy cooking greens, green peppers, root veggies and mushrooms, plus eggs, meats, ferments, preserves and more.
Beef, goat and chicken are especially stocked up this week, but we’re lower on certain cuts of pork, mainly sausages. We are bringing more pigs in to harvest this week, though, so expect all the things we’re out of to be back by mid February.
We’re also out of shrimp and red snapper and low on a few other things in the seafood department, aiming to restock this week, as well.
Feliciana’s Best and Southern Maids will deliver more dairy on Tuesday and Wednesday as usual and we’ll get more fresh Il Supremo pasta on Tuesday and fresh bread and buns from Bellegarde on Wednesday and Friday.
We have our Local Cooling Farms eggs to start the week — regular mixed size and pullet size chicken eggs and duck eggs, too, and then we’ll get some from A&A Acres on Wednesday, also. We’ve caught up on our slight holiday surplus, so to keep wholesale accounts happy and account for A&A Acres having another frigid market coming up on Saturday, we’re stocking theirs instead this week, starting Wednesday.
There’s also a good amount of hummus and tofu to start the week, along with rice, grits, black eyed peas and red peas, stone-milled flours, honey and maple syrup, herbal teas and tinctures, jams and jellies, oils and vinegars and more.
I’m also hoping to get caught up on some overdue restocks from GraNOLA, L4S Farms and ALL CAPS this week for the coming weeks!
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.
Mid-City Farm Hub on Friday, 10 am to noon at the Flour Moon Bagels, 457 N Dorgenois St. Home deliveries in 70005, 70006, 70119, 70122 and 70124 afterwards. Deadline to order is 4 pm on Thursday.
Algiers Point Farm Hub on Saturday, 10-11 am at Beatrixbell Handcrafted Jewelry, 337 Morgan St. Home deliveries in 70114 afterwards. Deadline to order is 4 pm on Friday.
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 Saturday, roughly 11:30-2 pm. Deadline to order 4 pm on Friday.
Here's the full list breakdown of all our grocery categories:
Donations for Mutual Aid: We did a little drop off on Saturday including apples and some goat dairy! We sold out of so much! Should be ready for a bigger drop off this coming Saturday. Produce and egg shares are available to purchase for mutual aid this week.
Pastured Eggs: We’ve got our regular mixed size eggs, plus pullet size and also duck eggs to start the week and then we’ll also get a bunch of eggs from A&A Acres on Wednesday.
Pastured Dairy: Various goat feta cheeses to start the week and we’ll get more goat milk, creole cream cheese and yogurt on Wednesday. Feliciana’s Best will also deliver on Tuesday as usual and we expect whole milk, heavy cream, half & half, chocolate milk and creole cream cheese.
Bread & Pasta: We’re totally out of Il Supremo pasta until Tuesday, but we do have frozen brioche buns, honey oat loaves and pizza dough, as well as crostini from Bellegarde. We expect fresh bread and buns on Wednesday and Friday.
Local Produce: Fresh cold-pressed turmeric juice, plus turmeric root, grapefruit, red navel oranges and Sumo mandarins, Pink Lady apples, two sizes of frozen blueberries, beech and blue or gold oyster mushrooms, arugula microgreens, Treviso radicchio, lettuce mix, savoy cabbage, two types of green peppers, orange or rainbow carrots, gold or chioggia beets, kohlrabi, hakurei turnips, purple daikon, red rover or watermelon radishes and purple sweet potatoes. We likely won’t get a River Queen order this week as their harvest schedule is a little up in the air with so many things covered for the cold. Likewise, no arugula or mustard blend or broccolini from Compostella. Homegrown in Folsom has a lot of greens in high tunnels, so fingers crossed we’ll still get most of their usual salad blends on Thursday.
Plant-Based Protein: Plain or two flavors of tofu, plus fried cubes of red chili lemongrass tofu.
Bone Broth: Restocked beef broth, chicken broth, Trinity broth and pet bone broth.
Forest-Raised Pork: We’re now entirely out of sausage for about two weeks, which is rare for us! We do have lard soap, plus rendered lard, new smoked jowl bacon ends and smoked bones, a sale on jowls, bones, trotters and smoked hocks, plus plenty of bacon, bacon ends, bone-in or boneless chops, Boston butt or picnic shoulder roasts, spare ribs, crosscut shanks, liver and unrendered pork fat, plus limited ears and tongue.
Grassfed Beef: A good amount of beef going into the week and we’ll likely restock on Wednesday or Friday, too. There’s lots of ground beef in one pound packs, plus filet mignon, the sale on cow ribeyes, top sirloin steak, chuckeye, flat iron, Denver and sirloin tip steaks, tenderized round steaks, plus shoulder and chick roasts, Dino rib racks, osso bucco shanks, tongue, liver, kidney, oxtail and trim/fat for rendering.
Wild-Foraged Goat Meat: Four types of chops/steaks: loin, rib, sirloin and shoulder and Grant and I just did a taste test comparing them last week. Find that on Instagram and Facebook until I get it up on the website! There’s also the new ground chorizo or hot Italian link sausages, more leg and shoulder roasts and boneless stew meat/kebab pieces. 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: Stocked up on chicken with two sizes of whole birds from Credo Farms, plus half chickens, tenders, breasts, thighs, leg quarters, wings, drumsticks, frames, feet and livers, plus ground chicken and buffalo cheese or chorizo chicken sausage from A&A Acres. We also have chicken hearts from Cassell Family Farm. We’ll restock the cuts we’re low on, plus more gouda and apple and green onion chicken sausages on Wednesday.
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 several hummus options to start the week (pretty much all except traditional and olive salad) and a few pesto. Then we’ll get more of all the hummus flavors and sizes on Thursday as usual.
Pantry: 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. There’s also other mushroom and kelp-based seasonings, dehydrated mushrooms, mushroom powder, chili oil and hot sauce (including a new mango hot sauce), glazed pecans and popcorn.
Pet Treats: Dehydrated chicken feet or skin from A&A Acres.
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.
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.