There’s a whole two weeks of cooking here and lots of hits, including orange chipotle chicken wings, velvety sweet potato soup with a bunch of different proteins to go with it, truffle salmon, really good stroganoff with sirloin tip steaks and mushrooms, tofu and Swiss chard rice bowls with peanut sauce and homemade kraut and fermented radish salsa.
Read MoreWe’ve got a new natural energy tea for you from Family Fungi, plus there’s more butter from Feliciana’s Best, abundant eggs, beautiful gourmet mushrooms, lots of salad greens and cooking greens, restocked chicken and pork, as well as tofu, three types of bone broth and more!
Read MoreWe’re excited to finally start regular farm tours! Plus the cattle have been on a quick grazing circuit, including some cover crop fields, the chickens’ egg production is back up, farm visitors have been loving on goat kids and the sows are fast approaching spring piglets.
Read MoreWe’ve got all kinds of local groceries for your post Mardi Gras resets — salad greens, eggs, dairy, pastured meats, seafood, hummus, coffee, honey, rice and grits, teas and tinctures and lots more!
Read MoreWith guests in town, we’ve had some extra delicious meals lately and we’ve been upping our Brussels sprouts game with two different fried versions to try to achieve the crispy, caramelized type you get in restaurants!
Read MoreAlong with a plethora of salad greens, collard greens and Swiss chard are back, too. Plus there’s fresh eggs, restocked stone-milled flour, strawberries and colorful root veggies, goat dairy products, ferments, coffee, tea, rice, grits and lots more!
Read MoreThis 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.
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