Aiming to be as stocked up as we can be for all your Thanksgiving needs (other than turkeys since we’re already sold out!). There’s limited bake-at-home buttermilk biscuits, plus lots of produce, rice, grits and brioche buns for dressing and sides and staples like pastured chicken, tofu, coffee and more for all your meals before Thanksgiving!
Read MoreAs we get deeper into fall, we’ve got flavorful ground goat two ways, acorn squash with whipped feta, a veggie-loaded broccoli cheddar soup with steak and pork chops, the last slicing tomatoes of the season on BLTs and breakfast sandwiches and pumpkin oat cookies!
Read MoreThis week, we’ve got a sale on all goat meat cuts, plus restocked stone-milled flour for holiday baking season, as well as more simple syrups, chai concentrate, cold brew and vinaigrette from Church Alley, immune boosting ginger, turmeric and elderberry juices, plenty of hummus, plus lots of fall produce, proteins, eggs, dairy and more!
Read MoreDetails about dropping off your leftover pumpkins for us to feed to our goats, pigs and chickens! There’s Metairie or Bogalusa drop off options and we just ask that there’s no paint, glitter, glue or tacks and that pumpkins aren’t rotting or falling apart!
Read MoreThis week, there’s quick and easy chicken burgers with a big flavor punch, jam-glazed spare ribs, a fun spin on teriyaki tofu with roasted veggies, plus simple broiled fish for salads, cashew almond ranch dressing and two apple desserts!
Read MoreWe finally restocked wild-caught seafood and broccoli, carrots and beets joined the produce lineup, along with a last hurrah of summery veggies like cherry tomatoes, peppers and eggplant. There’s plenty of eggs, goat cheeses, tofu, brioche buns several types of bone broth, graNOLA and our other staples like pastured and grassfed meats, rice and grits, jams, jellies and pickles and lots more.
Read MoreSince it’s farrowing time, we dive into how we ended up with the set up we have now for farrowing, compared to what goes on in commercial operations (and why we no longer leave the sows to their own devices to farrow “naturally” outside).
Plus another litter joined the party, we wrapped up breeding season for the goats and combined the herds back together, we’re close to finishing some beef and hogs to be processed soon and the chickens are starting to decline in egg production a bit more as we wait for the pullet flock to start laying to make up for it!
Read MoreWe’ve got more fall-inspired dishes this week, whether or not the weather is cooperating with that or not! There’s a spatchcocked chicken and broiled speckled trout filets, both featuring a delicious basil caesar dressing, crispy smashed potatoes and crispy delicata fries, another batch of soup, this time a lentil sausage potato stew, loaded baked potatoes and an apple blackberry crisp with pecans and oats.
Read MoreThe produce category this time of year continues to be the standout, with cool season herbs joining the list this week, along with Napa cabbage, mixed heirloom kale bunches restocked gourmet mushrooms and new cold-pressed turmeric juice. Plus gouda & apple chicken sausage is back, spare ribs are on sale again (and there's lots of them) and we have lots of fruit jams and pepper jellies that would make a great glaze or homemade barbecue sauce!
Read MoreWe have 11 doelings for sale born in February and March 2025 from our hardy herd of meat goats. Most are Kiko, Boer, Myotonic Crosses, with some having Saanen and Oberhasli mixed in, as well.
We’ve bred for good mothering and milk supply as well as natural parasite resistance and overall hardiness for nine years and while we’d love to keep every single doe, we have a big enough herd as it is, so these gals are ready for new pastures! Pictures and info about each doe.
Read MoreIt might not be very cool yet, but it’s still soup season in my book! We’ve got a veggie-loaded white bean and Italian sausage soup, a Thai green curry with acorn squash, peppers and pork loin strips, plus herby goat meatballs with fresh cucumber tzatziki, roasted squash Greek salad and the first roselle hibiscus dessert of the season — spiced apple muffins!
Read MoreKombucha is back, plus the produce category is bursting with variety with new apples, persimmons, heirloom pumpkins and squash, snap beans, baby ginger and turmeric, greens galore, herbs and roselle hibiscus, root veggies, cucumbers, cherry tomatoes and more. Plus we restocked grassfed beef and have plenty of pastured pork and chicken, too, along with wild-foraged goat meat, pastured eggs, goat dairy and lots more.
Read MoreWe’ve got two litters of new piglets, the goats are still grazing in two separate herds, the hens picked up their egg production slightly and the cattle are continuing their quicker pasture moves thanks to a persistent drought.
Meanwhile, Grant got to help with our friends’ pastured pork school in Viriginia, visit a bunch of other farm friends and make a trip to D.C. to lobby for the protection of animal welfare standards.
Read MoreEvery week a few new fall crops arrive in the lineup (last week included kohlrabi and more squashes and this week we expect heirloom snap beans and cooking pumpkins and baby ginger and turmeric), plus we restocked GraNOLA (bags and bars), and a bunch of pastured chicken. There’s also lots of hummus, pasta, pork and goat meat, tofu and dairy.
Read MoreFall dates for tours at Local Cooling Farms are finally here! One Saturday and two Sundays in November, with possible December dates being added soon. Come meet our hens, pigs, goats and cattle and see how we raise nutrient-dense food while honoring animal welfare and building soil and rehabilitating our surrounding ecosystem at the same time!
Read MoreOrange persimmons, deep green acorn squash and magenta roselle hibiscus are giving darker fall hues to the produce line up this week and we still have lots of salad, braising and microgreens, fresh herbs, more grassfed beef and goat meat, plus pastured pork, chicken, eggs and dairy, lots of frozen pasta and bread, plus four types of bone broth, stone-milled grains, honey and maple syrup and lots more.
Read MoreMore delicious and varied flavors in our What’s Cooking round up this week with a miso peanut soup with bok choy and oyster mushrooms topped with crispy ground chicken, pecan crusted trout piccata with roasted turnips, an Indian-spiced egg casserole along with saag feta for brunch, baked buffalo tofu to top salads, chipotle shrimp and apple bars with oats, glazed pecans and walnuts.
Read MoreThere’s more than 40 items in the produce category right now as more fall crops come into season (cherry tomatoes, braising greens, radishes and turnips and more) and summer veggies hanging on, too! Plus there’s plenty of pasta and bread, pastured meats, Gulf seafood, hummus and tofu, coffee, tea, preserves and pickles, egg, dairy and more.
Read MoreWe’ve got some big, bold flavors in this What’s Cooking round up with a bright mojo pork tenderloin with Cuban black beans, eggplant fries and chipotle dip, butter chicken/tikka masala meatballs, black eyed pea dal, bang bang salmon and veggies with a lemon basil mint vinaigrette, plus lots more pizzas and burger bowls!
Read MoreIt feels like we blinked and September passed by! The continued drought we’re experiencing is affecting the cattle — in the form of faster pasture rotations — and pigs — in the form of constant wallow filling and hose offs — the most, but it’s not all bad. And meanwhile we did a big goat sorting project for breeding season and unfortunately, the hens are already beginning their seasonal decline in egg production with the shortening daylight hours.
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