Sweet Corn, BLT and Burger Makings, Berries & Melons, Meats, Seafood, Eggs, Tofu, Preserves & More!
What We Have and What’s Expected for the Week of June 8th
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We finally put an end to our broken fridge saga last week, so we have space for a few more seasonal and bulky items like silver queen sweet corn!
We definitely had some whiplash with the display cooler last week, thinking it was finally scheduled to get fixed on Wednesday morning, only to have the company tell us they weren't doing it after all. At least they returned our deposit, but stringing us along for four weeks was painful and unnecessary.
Fortunately, I found another unit that was delivered on Thursday by an amazing company in Pensacola that absolutely went above and beyond. It's called Equipment on Demand (mainly restaurant equipment) and they're opening a warehouse in Slidell soon and I really can't recommend them enough.
So we've got a working display cooler at long last and it's absolutely filled up with a rainbow of local produce -- blackberries and blueberries, salad greens, gorgeous green onions, mushrooms, cabbages, green beans, beets, turnips and radishes and more.
And tomatoes, cucumbers and squashes still belong in the coolers so they don't get too cold and lose flavor or shrivel.
We also restocked lots of our pastured pork and more limited grassfed beef and goat meat on Friday and we’re stocked up on pastured chicken and Gulf seafood, as well as locally made tofu in several flavors. Hummus is limited as it comes in on Thursdays and has been going fast lately.
There’s frozen bread and buns from Bellegarde and frozen pasta from Il Supremo. More of the former coming on Wednesday and Friday and more of the latter on Tuesday.
All in all between the tomatoes, honey oat loaves and brioche buns, bacon, ground beef, goat, pork and chicken, pickles and more, we’ve got all the makings of perfect BLTs and burgers. And sweet corn on the side with either of those is peak summer living if you ask me!
Dairy is coming in on Tuesday and Wednesday as usual and we should have plenty of regular mixed size eggs this week, as well as more limited small pullet eggs and duck eggs.
Plus there’s lots jams and jellies, fermented veggies, coffee and herbal teas and tinctures, elderberry syrup and honey, raw honey and Wisconsin maple syrup, rice, grits, stone-milled flours, clay peas, farro and lots more. Check out the new section below indication when we’re expecting what on which days this week.
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.
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-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: Local Cooling Farms eggs, Cristina Farm blueberries, Feliciana’s Best dairy, Il Supremo Pasta, River Queen Greens produce (late afternoon)
Wednesday: Bellegarde Bakery bread, brioche buns and crostini, Southern Maids goat dairy, A&A Acres chicken.
Thursday: Nur’s Kitchen hummus, Screaming Oaks mushrooms farm blueberries and mushrooms, Sessions Produce peaches, Two Dog Farms cauliflower and shishito peppers, Homegrown in Folsom veggies, Flamjeaux coffee.
Friday: Bellegarde Bakery bread, brioche buns and crostini, Tien Dat tofu, Rose Wagon Ranch microgreens, Gingerbooch kombucha and veggie ferments.
What We Have & What’s Expected This Week by Category:
Donations for Mutual Aid: We were able to drop off a bunch of slicing and pickling cucumbers and heirloom and creole tomatoes to the community fridge on St. Phillip St. on Saturday. Thanks for your continued donations so we can do this!
Pastured Eggs: There’s plenty of mixed size eggs from the mature flocks, along with a few smaller pullet eggs from the young birds and a few dozen duck eggs, too.
Pastured Dairy: There’s a few goat cheese options to start the week and we’ll get more fresh whole milk, cream, chocolate milk on Tuesday and more goat milk, yogurt and cheeses on Wednesday.
Bread & Pasta: Fresh bread and brioche buns will be delivered on Wednesday and Friday as usual and we have some frozen brioche buns and sliced honey oat loaves and pizza dough in the meantime. More crostini coming on Wednesday, too.
Local Produce: Cold-pressed turmeric juice, blackberries, blueberries, apple or Thai mint, celery, creole, mixed heirloom or large cherry tomatoes, fennel, garlic, green onions, turmeric root, chestnut, oyster and shiitake mushrooms, broccoli, cilantro, green onion, radish, red cabbage and sunflower microgreens, starfighter leaf lettuce, lettuce and spring mix, sweet corn, caraflex or red cabbage, green or purple bell peppers, jalapeño peppers, green beans, gold or red beets, pickling cucumbers, kohlrabi, purple daikon or mixed pink salad radishes and red potatoes. We’re expecting slicing cucumbers and fairy tale eggplant, mixed red and orange sweet peppers, cubanelle peppers, carrots and cantaloupe on Tuesday, along with more arugula, baby kale, lettuce, cherry tomatoes, berries and mushrooms on Thursday. Hopefully peaches, cauliflower and shishito peppers on Thursday, as well.
Plant-Based Protein: All three fresh tofu options — plain, black mushroom and red chili lemongrass, plus fried black mushroom or red chili lemongrass cubes.
Bone Broth: Beef, trinity and three types of chicken bone broth, plus beef or chicken pet bone broth.
Forest-Raised Pork: Lots of pork options — chops, ribs, stir fry or stew meat, jowls, bones and organ meats, plus bacon, jowl bacon, various linked and ground sausages, plain ground pork, smoked hocks and more. We’re out of Boston butt and picnic shoulder roasts at the moment, but have almost everything else.
Grassfed Beef: Ground beef in two sizes, NY strip steaks, top sirloin, chuckeye steaks, brisket, tenderized round steaks, stew meat, short ribs, osso bucco shanks and fat to render into tallow. We’re out of a lot of favorite cuts, but we processed another cow last week, so should be restocked on filet, ribeye, flank, skirt and hanger steaks, chuck roasts and more in a two more weeks after they’re done dry aging it and we can pick it up.
Wild-Foraged Goat Meat: There’s goat chorizo sausage and plain ground goat, plus three types of goat chops, leg and shoulder roasts, ribs, shanks and bones.
Pastured Poultry: There’s buffalo mozzarella chicken sausage or breakfast sausage patties as well as plain ground chicken, plus whole and half chickens, tenders, breasts, thighs, leg quarters, drumsticks, wings, backs and feet for broth, hearts, livers and skin. There’s also dehydrated feet and livers for pet treats!
Gulf Seafood: Restocked! So there’s yellowfin tuna, red snapper and sheepshead filets, red snapper taco trips, smoked almaco jack and tuna portions, soft-shell crabs, alligator strips and shrimp in all three sizes.
Coffee & Tea: A little lower on certain coffee as we wait for our biweekly restock on Thursday, but there’s still at least 3 roasts/origins in both whole bean and ground coffee. Get some dark roast beans and coarsely grind for your own cold brew! We also have plenty of Family Fungi’s herbal teas.
Dips & Condiments: Just a few hummus to start the week, restocking on Thursday as usual.
Pantry: We’re stocked up GraNOLA and bars, popcorn, Guidry’s pecan butter, pecan oil and glazed pecans, plus 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. Plus mushroom and kelp-based seasonings, dehydrated mushrooms, mushroom powder, chili oil and hot sauces.
Pet Treats: More pet bone broth, plus dehydrated chicken feet.
Sweets: Wisconsin maple syrup is back! And there’s also local sugar cane syrup or molasses, plus raw honey in glass bottles or plastic squeeze bottles, elderberry juice, infused blueberry honey and creamed honey.
Rice, Grains & Stone Ground Corn Products: Lots of rice, grits, cornmeal (new white 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: More La Rive kombucha is coming on Wednesday and will go fast! Expecting a Gingerbooch restock, including kombucha, probiotic lemonade and limeade and even kraut and kimchi on Friday or Saturday.
Preserves: Various jams, jellies, preserves, pickles and hot sauces from Josey’s Goods, plus hot sauce from Sky Ridge Farm and Major Acre Farm.
Herbal Remedies: Several tinctures from ALL CAPS and 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.