This week, we had a fabulous pizza night, made much easier with Bellegarde’s dough, plus lasagna soup, steak shawarma and lentils, Brussels sprouts with tahini yogurt sauce, pumpkin pasta with bacon and lion’s mane mushrooms and strawberry lemonade bars.
Read MoreTwo more goat kids capped off February kidding season! And several rainy days means the fields are wet, the cattle are sloshing through to find spring forage, the pigs are cozying up in piles in their hay bales and the chickens need ever more hay and compost in their fields.
Read MoreLast week was another big week of restocks, so there’s now plenty more Gulf seafood, our homegrown pastured and grassfed meats, hummus and pesto and favorite jams and preserves. Plus salad greens are making a come back after the freeze and strawberries are holding steady before they get covered again for the next round of cold weather!
Read MoreNo major cooking projects this week, but we ate well with all kinds of local ingredients like usual with spiced goat meatballs and rice, black pepper tofu, oyster mushrooms and spinach, buffalo pork burgers with sweet potato waffle fries, arugula pesto meal prep spaghetti with tuna and turnips and some persimmon chocolate chip muffins!
Read MoreMy precious Uma the goat had triplets this week, plus another granddaughter and great granddaughter. And the cattle that are fat and happy, the pigs are still romping around the woods and the chickens are spreading out hay and compost.
Read MoreWe’re continuing a sale on the most bountiful pork cuts, plus strawberries and mushrooms continue to be a bright spot in the post freeze produce scene, and there’s more bone broth, beef bones, popcorn, pecan products and more!
Read MoreSo much good food once again this week — as always, I try to jam in as much healthy protein, fibrous veggies and micronutrients in a variety of delicious meals that make great leftovers to make lunches and weeknights easier.
Read MoreFour more goat kids (all bucklings!) joined the farm this week, we reached 11 hours of daylight and the hens are picking up their laying and the pigs and the cattle are crisscrossing the farm, working in tandem to help create silvopasture in our woods.
Read MoreStrawberries continue to be a bright spot in the post snow produce landscape! Plus there’s an array of gourmet mushrooms, citrus, Brussels sprouts, cabbage and root veggies, goat dairy is back, plus lots of chicken and bone broth from Credo Farms, with lots more deliveries expected for the week ahead!
Read MoreThere were lots of delicious things coming out of our kitchen over the past week and none of them were all that complicated, even the pumpkin and collard green risotto! There was also dijon pork chops, orange chipotle salmon, maitake marsala steak and melting potatoes, bacon Brussels sprouts and meal prep shrimp pasta.
Read MoreThe demand for eggs is as high as ever as Avian flu continues to disrupt the poultry industry. We had to do another price increase on eggs, but we’re fortunate to not be directly affected by the virus at this time. Plus, another round of goat kidding began, the pigs are continuing their cogon grass eradication and silvopasture creation and the winter forage is taking off in growth after the snow!
Read MoreThe strawberries survived the freeze! And there may be some produce gaps coming up, but this week we have some greens, cauliflower, radishes, sweet potatoes and more that farmers we’re able to save from the cold temperatures or harvest before. There’s also limited eggs, dairy, meats and seafood, rice and grits, coffee and tea and more!
Read MoreIt may have been cold and snowy, but we definitely ate well! We had an amazing Momofuku-style bossam pork roast with two sauces, rice and roasted romanesco, plus a Yakemein-inspired beef and veggie soup, white bean mushroom soup, spatchcocked chicken, pizza night and catfish and waffle fries!
Read MoreA near blizzard in Southeast Louisiana. Can you believe it? Even after expecting it and living through it, we sort of can’t believe it still! All the farm animals and water lines and even cool season cover crops made out fine, though.
Read MoreWe restocked and added new products from something like 22 different vendors last week, so there's now more shrimp and other fish, plus new citrus, more mushrooms (bulk sale and other smaller quantities), lots of winter veggies, hummus, new products from ALL CAPS gourmet mushrooms, hot honey brioche croutons from Bellegarde, new hot sauce and restocked hummus and pesto, kombucha, coffee and more.
Read MoreLots more hearty, warming winter comfort food this week with coconut chicken and veggie curry topped with crispy sheet pan chicken, venison stew with cauliflower mash, bacon cabbage melts with tomato chowder, a big batch of bone broth, persimmon freezer jam and a berry rhubarb crumble for dessert.
Read MoreWhile we haven’t been directly affected by Avian flu on our farm, I’m sharing my thoughts and what I know from the poultry industry. Egg production is still at its seasonal low, the goats are cozy in their winter digs, the cattle are still bale grazing around the farm and the pigs are foraging as vigorously as ever.
Read MoreWhile the cold snap may bring some produce harvests to a halt, for now we can still celebrate a wide variety of local foods with peak citrus, strawberries and winter veggies, a sale on oyster mushrooms, grass-finished beef and goat meat, pastured pork, fresh dairy, restocked kombucha and more!
Read MoreWinter comfort food coming right up! This week we’ve got both brisket chili and sausage and white bean soup with flavorful side salads, plus a quick beef stir fry, meal prep sheet pan sausage and roasted veggies and a lovely apple persimmon crisp with walnuts and oats.
Read MoreWe are lucky that in the South, even January boasts a bounty of local food and we’re beginning the new year with plenty of pastured eggs, grassfed meats, fresh produce and more. Strawberry season has begun, citrus season is hitting its peak and there’s lots of veggies, too!
Read More
