Lots of Fall Produce, Restocked Bone Broth, Grassfed Beef (Going Fast), Pastured Chicken & Pork, Pasta, Eggs, Goat Dairy & More!
What We Have and What’s Expected for the Week of October 6th
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It's really looking a lot more fall-like in the produce line up this week with lovely roselle hibiscus, Fuyu persimmons and acorn squash joining the list that includes more braising and salad greens, radishes, cherry tomatoes, cucumbers, apples, muscadine grapes, fresh herbs and more.
We also restocked beef from Little Creek mid last week, but it’s going fast. There's not much ground beef, but the ribeyes and NY strips are packed as individual steaks this time and are absolutely gorgeously marbled, especially for grass-finished beef!
A&A Acres also delivered more chicken and we restocked more of our Local Cooling Farms pastured pork from our backup freezers.
But for the first time in recent memory, we are completely out of ground pork and ground sausages until we process again in November. So it'll be about 7 weeks until we have ground breakfast, chorizo and Italian sausages and plain ground pork.
In the meantime, we still have smoked Andouille, bratwurst and breakfast and Italian links and plenty of bacon, pork chops, ribs, roasts, jowls, bones and more.
We also have plenty of wild-foraged goat meat and limited Gulf seafood, planning to restock shrimp and yellowfin tuna and a few other things this week.
There's also goat milk, yogurt and cheeses from Southern Maids and we’ll get more on Wednesday, along with fresh Feliciana’s Best products on Tuesday.
After an initial decline in production, we did see our hens bump their production back up a little last week, but demand is as high as ever as we go into fall. We’re looking forward to our flock of 250 birds we hatched here in June to start laying their first small eggs towards the end of the month!
We are really stocked up on frozen Il Supremo pasta with eight different shapes! So we won’t get more fresh in this week. Remember the frozen is really convenient — you can just keep it frozen until you want to cook it and add about a minute to the cook time.
There's also a good amount of hummus as we got it in on Friday rather than Thursday last week, including the new roasted garlic flavor. There’s plenty of tofu, as well, and now the staff at VEGGI Coop and the Tien Dat tofu makers are off for the rest of the month for a trip to Vietnam. We may still be able to get the plain tofu next week, but then we’ll see a hiatus until they’re back.
Credo Farms restocked us with all four types of bone broth recently, as well, along with their kelp-based seasonings, frozen blueberries, pastured lard, lard soap and whole chickens.
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 Thursday or Saturday morning, 8 am-noon. Order deadline for next day pick up is 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: This week we changed it up a little and included some hummus, more goat cheese and fresh bread in the mutual aid drop. Blaire made the trip so she went to the Touro St. fridge, one we don’t always make it to. Thanks for your continued support of this program!
Pastured Eggs: Plenty of eggs to start the week and the hen bumped their production back up a bit, thankfully.
Pastured Dairy: Goat milk and several types of goat cheeses to start the week, with more Southern Maids products, including yogurt, coming on Wednesday. And we’ll also get Feliciana’s Best milk, cream, half & half and chocolate milk on Tuesday as usual.
Bread & Pasta: Lots and lots of frozen pasta from Il Supremo — canestri, fettuccine, gemelli, gnocchi sardi, linguine, radiatore, rigatoni and spaghetti! So we won’t get more fresh pasta in this week. Fresh bread and brioche buns from Bellegarde will come in on Wednesday and Friday as usual, along with more pizza dough. In the meantime we have frozen hamburger or slider/dinner roll size brioche buns, as well as frozen sliced honey oat loaves and crispy crostini.
Local Produce: The produce category is still popping and looking more and more fall-like! There’s still muscadine grapes, plus the first persimmons and roselle hibiscus of the season. There’s also four types of apples, frozen blueberries, garlic chives, Italian or lemon basil and I’ll bring more sage and rosemary on Tuesday. There’s also garlic, cherry tomatoes, lion’s mane mushrooms, four types of microgreens, baby arugula, tatsoi or mustard greens for salad with more baby kale and mesclun mix expected on Tuesday afternoon and more lettuce expected on Thursday. In the braising greens realm, there’s collards, Dino kale, mustard greens, Swiss chard and heads of green-stemmed bok choy, plus there’s three types of radishes, shishito peppers, acorn squash and sweet potatoes!
Plant-Based Protein: Plain, black mushroom tofu and red chili lemongrass tofu, plus black mushroom or red chili lemongrass fried tofu cubes.
Bone Broth: Beef, chicken, trinity and pet bone broth all restocked.
Forest-Raised Pork: Rendered lard, a sale on smoked hocks, jowls, trotters and bones, plus restocked sliced bacon, cured bacon ends, stir fry strips, bone-in or boneless chops, Boston butt or picnic shoulder roasts, spare ribs, smoked Andouille links, as well as bratwurst, breakfast or Italian links, as well as ears, liver, tongue and tail and lard and skin pieces to render. Plus lard soap!
Grassfed Beef: We restocked what we could of grassfed beef from Little Creek Hay & Cattle and will aim to get even more next week. For now there’s limited ground beef and primal ground beef, gorgeous ribeyes and NY strip, sirloin and skirt steaks, brisket, chuck roasts, shoulder roasts, top round roasts, plus short ribs, tongue and fat to render into tallow.
Wild-Foraged Goat Meat: Continued sale on ground goat! Plus “whole goat” bundles with a sampler of all cuts. Ala carte cuts include loin or rib chops (aka rack steaks), leg, neck or shoulder roasts, stew meat/kebab pieces, shanks, rib racks, Rocky Mountain oysters, bones and heads.
Pastured Poultry: Stocked up on all chicken cut and sausages except for thighs and the Apple Gouda sausage, so that means there’s whole and half birds, tenders, breasts, ground chicken, leg quarters, drumsticks, wings, frames/bones for broth, plus hearts and livers.
Gulf Seafood: We’re out of shrimp again, hope to restock this week. For now, we have soft-shell crabs, tenderized alligator strips, red grouper filets and collars, flounder and smoked almaco jack and barracuda portions, which make amazing fish dip.
Coffee & Tea: We did a restock from Flamjeaux Coffee this week and unfortunately they’ve had to do a tariff-related price increase. We still have some from the last delivery at the old price, so claim those now! There’s also limited Church Alley products and plenty of Reishi and herbal teas from Family Fungi.
Dips & Condiments: Almost all flavors and sizes of hummus and pesto, with more coming on Thursday this week.
Pantry: Stocked up on Guidry’s pecan products including two sizes of glazed pecans, pecan meal, pecan butter and pecan oil. We also have plenty of Crop to Pop-corn and the herb and fruit-infused vinegars, salts and sugars from Rose Wagon Ranch, plus Texas olive oil and balsamic vinegars, dehydrated mushrooms, lion’s mane or oyster mushroom powder Caps & Cream soup and dip mix, mushroom and kelp-based seasonings and black garlic. And there’s chili oil from VEGGI Coop and hot sauces. Chris from GraNOLA just got back from a trip and we’re hoping to restock more granola and granola bars towards the end of the week or early next week.
Pet Treats: Dehydrated chicken necks, feet and liver available.
Sweets: Plenty of our Wisconsin maple syrup, plus local raw honey, elderberry juice, infused elderberry honey, 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 and Bellegarde.
Ferments: We went from a total abundance off kombucha in the summer to having a hard time keeping it in stock and we’re out until La Rive delivers later this week! And there’s a few types of kimchi from VEGGI Coop and Resurrection Gardens, as well as kraut, giardiniera and chow chow.
Preserves: Lots of favorite berry, muscadine, mayhaw and hibiscus jams, jellies and preserves available from Josey’s Goods, plus pepper jellies and lots of pickles, including restocked carrots and bread & butter pickles.
Herbal Remedies: Turmeric and ginger tinctures, plus various lovely mushroom and herb tinctures from Family Fungi along with reishi and herbal teas. There’s also Mineral Manna electrolyte oxymel and a few elderberry syrups and juices from Family Fungi and Cockeyed Farms.
Merch: Canvas bags, t-shirts, hats and mugs.