Grassfed Beef Restock, New Goat Sausages, Duck & Pullet Eggs on Sale, Persimmons, Roselle, Sweet Potatoes, New Greens, Lots of Pasta & More!
What We Have and What’s Expected for the Week of October 12th
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We're so excited to have a bunch of our grassfed, grass-finished beef back in stock at long last. I'm really proud of the steers we harvested and the gorgeous steaks we got back.
There’s a lot more in back stock as it is always a scramble to take an inventory on everything we’re picking up from the butcher and decide how much we can fit in the freezers at the shop right away.
For now, we have limited ground beef in one pound or two pound packs, ribeye, NY strip, top sirloin, flat iron or Denver steaks, brisket, chuck roasts, stew meat, short ribs, osso bucco shanks and meaty crosscut soup bones, oxtail and fat to render into tallow. A few cuts from the first boxes we grabbed went customers on the waitlist, but check out the beef section in the bullet list below for what else we plan to pick up from the freezer warehouse on Thursday.
We’re also very excited to have our new all goat meat sausages available! We did most with sheep casings, so people we don’t eat pork can eat them, too! For the gyro links, we did stick to a traditional hog casings for thicker sausages. There’s also ground/loose gyro sausage, perfect for patties and meatballs or meatloaves to slice for gyro strips!
We also restocked three types of goat chops and boneless stew meat, along with organ meats. And we have riblets, rib racks, shanks and bones. When we restock from the backup freezer on Thursday, we’ll aim to get chevron chops, leg and shoulder roasts and possibly some of the other ground goat sausages.
Chicken and pork are stocked up, too, but seafood is fairly limited, as we needed the freezer space for all the goat and beef! We'll restock as soon as we can do some freezer consolidation and even things out a bit!
In the produce realm, we got the first persimmons of the season from Fat Cat Farms. These are the Hachiya variety, which are arguably one of the best tasting persimmons, BUT they *have* to be totally ripe to eat. We're talking like overripe tomato or water balloon vibes. Otherwise they are very astringent and bitter. They are harvested when they still have some time to ripen so that they don't get bruises and gashes.
We also have some fun greens from River Queen, including broccoli rabe and Tokyo bekana, which is like a mix of bok choy, head lettuce and Napa cabbage, great for braising and steaming.
Because I was worried about the storm, I pushed back Homegrown in Folsom harvesting for us last week, in case we had to close. So we did a rare salad greens restock on Saturday last week and got more ginger and turmeric and juices, arugula, baby kale, braising mix, lettuce mix, baby mizuna, spring mix and baby tat soi, along with more slicing cucumbers and zephyr squash.
Faust is bringing more cherry and slicing tomatoes, black beauty eggplant and bell peppers on Tuesday, along with the first sweet potatoes we’ve had in some time!
And we have lots of fresh roselle hibiscus harvested from the overflowing bushes in my garden. You can make fresh hibiscus tea with the calclxes or use them for jellies, jams and chutney or baking with other fruits for crisps, cobblers and pies. Currently we have them available in pints, but I may add a bulk option by the pound!
We’ve got plenty of chicken and duck eggs this week and as such, small pullet eggs and duck eggs are on sale.
Berry Hill’s cheddar cheeses sold out fast this week, but we’re expecting more on Wednesday, along with a sharp cheddar and pepper jack, more ricotta cheese and a few flavors of Greek yogurt that we’re out of and a new apricot flavor.
There’s also goat milk and cheeses to start the week and we’re expecting Feliciana’s Best on Tuesday as usual.
And there’s lots of kombucha (six flavors from La Rive!), restocked pecan butter, lots of raw honey and infused honey, teas and tinctures, rice and grits, stone-milled flour, frozen pasta and bread, infused vinegars, salts and sugars, jams and jellies 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: Faust Farms eggplant, green bell and jalapeño peppers, cherry and slicing tomatoes and sweet potatoes, Feliciana’s Best dairy.
Wednesday: Bellegarde Bakery bread, brioche buns and crostini, Southern Maids goat dairy, A&A Acres chicken, Berry Hill Farm Greek yogurt and cheeses.
Thursday: Nur’s Kitchen hummus, Homegrown in Folsom salad greens, cucumbers & zephyr squash and Screaming Oaks mushrooms, Flamjeaux coffee.
Friday: Bellegarde Bakery bread, brioche buns and crostini, Tien Dat tofu, Nana’s frozen blueberries.
What We Have & What’s Expected This Week by Category:
Donations for Mutual Aid: We dropped off some pullet eggs, salad greens, bread, hummus and blueberry cream cheese to the community fridge on St. Phillip St. in Mid-City on Saturday. We have lots of small pullet eggs available, so hoping to rack up a bunch more mutual aid shares to bring more this week!
Pastured Eggs: We’ve got plenty of our mixed size eggs from the mature chicken flocks as well as lots of small eggs from from the juvenile pullet flock and duck eggs, too, both on sale this week!
Pastured Dairy: We’ll get more mild cheddar and Dolly Colby style cheese on Wednesday, along with sharp cheddar, feta and pepper jack cheeses, more ricotta and a new apricot flavored Greek yogurt. In the meantime, there’s cottage cheese, whipped cream cheese and German quark, plain Greek yogurt and four flavored Greek yogurts from Berry Hill. We also have some goat milk, chèvre, creole cream cheese and brined or crumbled feta, along with goat yogurt and we’ll get more from Southern Maids goat dairy on Wednesday and our usual order from Feliciana’s Best Creamery on Tuesday. They haven’t been able to bring us chocolate milk in two weeks, but we’re hoping it’s on the order this week!
Bread & Pasta: We’ve got five shapes of short pastas and two long pastas from Il Supremo in the freezer to start the week. There’s also frozen pizza dough, honey oat loaves and brioche buns in two sizes. We might get a few more fresh pastas on Tuesday and we’ll get fresh bread, buns and hopefully crostini on Wednesday and Friday as usual, including the caraway rye, which has been selling out fast!
Local Produce: Cold pressed ginger and turmeric juices are back in stock, along with more fresh ginger and turmeric root. We also have hachiya persimmons (the ones that need to one super ripe to eat!), six varieties of apples, fresh roselle hibiscus, cherry tomatoes, slicing tomatoes, garlic, five varieties of microgreens, romaine lettuce heads, an array of bagged salad greens from Homegrown in Folsom, broccoli rabe or Tokyo bekana for braising, black beauty or Listada de Gandia eggplant, green bell peppers and jalapeño peppers, gold or red beets, slicing cucumbers, salad radishes, zephyr squash and sweet potatoes.
Plant-Based Protein: Plain, black mushroom or lemongrass red chili tofu, out of fried tofu cubes until Friday.
Bone Broth: New beef bone broth from Mother Broth! Plus traditional/seasoned or plain/unseasoned chicken broth from A&A Acres.
Forest-Raised Pork: Bones, uncured jowls, trotters, smoked hocks on sale, plus regular belly bacon or jowl bacon, bacon ends, bone-in or boneless chops, stew meat, Boston butt roasts, spare ribs, crosscut hocks, smoked bones, smoked Andouille, brat, breakfast, Cajun or Italian links, ground breakfast, chorizo or Italian sausages, plain ground pork, ears, liver, tongue, lard and lard bar soap!
Grassfed Beef: We restocked beef last Monday and sold so much last week! So right now, there’s limited ground beef in one pound or two pound packs, ribeye, NY strip, top sirloin, flat iron or Denver steaks, brisket, chuck roasts, stew meat, short ribs, osso bucco shanks and meaty crosscut soup bones, oxtail and fat to render into tallow. We should be restocking from our backup freezer on Thursday and will aim to fit more ground beef, filets, sirloin tip, chuckeye and flank steaks, tri tip, shoulder roasts, eye of round and top round roasts, tenderized round steaks and bones, too!
Wild-Foraged Goat Meat: There’s chorizo, Italian or jalapeño sausage links in small sheep casings, plus Greek gyro sausage in hog casings or ground/bulk. We also have plain ground goat meat, loin, shoulder or sirloin chops, boneless stew meat and hearts, kidney and tongues. We also have riblets, rib racks, shanks and bones. When we restock from the backup freezer on Thursday, we’ll aim to get chevron chops, leg and shoulder roasts and possibly some of the other ground sausages.
Pastured Poultry: Stocked up on all chicken cuts: whole chickens, half chickens, tenders, breasts, thighs, leg quarters, drumsticks, whole wings or party wings (split into drumettes and flats), frames/bones for broth, skin and livers, along with dehydrated skin and feet for pet treats. We also have plain or traditional/seasoned chicken bone broth.
Gulf Seafood: Fairly limited on seafood with just yellowfin tuna, yellowedge grouper, red snapper and sheepshead filets, smoked tuna in one pound packs, soft-shell crabs, crawfish tails and medium sized shrimp. We held off on restocking last week to make sure we could fit a bunch of beef and goat meat in our freezers. This week, we’ll aim to consolidate the pork freezers to make room for more shrimp and fish!
Coffee & Tea: Two types of golden milk spice blend, lots of herbal and reishi-based teas from Family Fungi, cold sereniTEA bottles, as well as coffee in several roast and origin options from Flamjeaux. We will restock more coffee from Flamjeaux on Thursday, as well.
Dips & Condiments: We have several hummus flavors to start the week and will restock on Wednesday rather than Thursday this week.
Pantry: More pecan butter and large size glazed pecans came in last week and we are still fully stocked on graNOLA and graNOLA bars. There’s also dehydrated mushrooms, several salts and seasonings, hot sauces, stone-milled flour, pecan meal, Texas olive oil (just 250 mL bottles still!), pecan oil, balsamic vinegars, herb infused vinegars, salts and sugars, dried herbs, black garlic and more!
Pet Treats: We have dehydrated chicken feet and skins and hoping to restock pet bone broth on Friday from Credo Farms.
Sweets: Wisconsin maple syrup is stocked up! And there’s plenty raw honey in glass jars or squeeze bottles, along elderberry juice, infused blueberry honey, creamed honey and molasses.
Rice & Grains: We’ve several rice options from Two Brooks Farm, including basmati, black, jasmine, long grain white and red. And there’s lots of grits, cornmeal and whole grain and clay pea options from Marsh Hen Mill.
Ferments: Blueberry and strawberry lemonade kombuchas joined the La Rive lineup on Friday and there’s four other flavors, too, along with kombucha and probiotic lemonade and limeade from Gingerbooch, too! We also have a few types of kimchi and sauerkraut, as well.
Preserves: There’s tons of variety in fruit jams and jellies, pepper jellies and pickles from Josey’s Goods, plus large jars of fig preserves from Resurrection Gardens.
Herbal Remedies: Sage’s Sea Moss gels are restocked, plus there’s there’s the Red Turmeric and Ginger honey bombs from L4S Farms, 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.