We’re fortunate that winter is still a colorful and abundant time of year for local groceries! Let us help you get 2026 started on a vibrant foot with beautiful local veggies, mushrooms, eggs, meats, seafood, dairy, tofu, hummus, grains, preserves and lots more.
Read MoreMore of our grass-finished beef is on the way after we finally harvested cattle (and goats) last month. We also weaned the massive fall piglets from their moms, while we’re breeding first timers for spring litters, hosted a farm Christmas and are wrapping up pumpkin season.
Read MoreWe’re closing out 2025 with a banner lineup of beautiful local groceries with seasonal fruits, greens, cabbages, tons of gourmet mushrooms, bountiful chicken and duck eggs, pastured and grassfed meats, Gulf seafood, fresh tofu and dairy, restocked hummus and pesto, coffee, honey, maple syrup, preserves, kombucha and more!
Read MoreThe first strawberries of the season are here in time for Christmas, plus we’re stocked up on black eyed peas and cabbage, eggnog, chicken and duck eggs, plenty of pastured meats and Gulf seafood, popcorn, fresh pasta, fresh dairy including eggnog, coffee, jams and jellies and more.
Read MoreWe’re featuring lots of December meals and treats in here, but all would be great with some adjustments for January meal prep. There’s turkey pho topped with fried tofu, versatile herb sauces, a chicken sweet potato and kale curry, goat shawarma with rice and a slew of colorful veggies, plus whole wheat cinnamon rolls and matcha white chocolate cookies.
Read MoreCitrus and restocked grassfed beef and Gulf seafood are the highlights this week, but we also got more of everyone’s favorite glazed pecans, Gingerbooch and La Rive kombucha, lots of hummus and of course plenty of eggs, colorful veggies, herbs, mushrooms, pastured pork and chicken, tofu and more. We’re expecting more Crop to Popcorn, pickles, pepper jellies, eggnog and dairy, this week, too!
Read MoreWe’re sharing a bunch of meals we made for guests recently — groups small and large! While Thanksgiving has passed, there’s still lots of holiday entertaining on the horizon and we definitely recommend making jambalaya, red peas and cornbread, creamed greens, homemade pizzas, rainbow truffle slaw and this really tasty roasted squash and cashew pasta sauce!
Read MoreWith gold and purple cauliflower, rainbow carrots and a variety of radishes, squashes, apples, persimmons, microgreens and mushrooms, the produce lineup is looking especially bright and colorful! Plus there will be fresh eggnog from two different dairies, restocked chicken breakfast sausage, new tallow balm, bread and buns, pesto, tofu, rice and grits, stone-milled flour and all of our other usual local grocery staples.
Read MoreRainy season begin with a bang with nearly 8 inches of rain over three days, the pumpkin drive is in full swing and that means there’s tons of treats for the goats, chickens and pigs and we’ve been moving around pigs around into new breeding groups and to new sections of woods to rotate through.
Read MoreWe harvested more pork in November, so we finally have all of our sausages back in stock, along with new jowl bacon, chops, roasts and organ meats. Plus there’s tons of gorgeous veggies, fruits and herbs, limited grassfed beef, plenty of wild-foraged goat meat and pastured chicken, pastured eggs, pasta, kombucha, a sale on dairy items and more!
Read MoreWe’ve got plenty of ideas of what to make after your Thanksgiving meals this week! Although lots of these dishes celebrated now out-of-season veggies and herbs like basil, tomatoes, peppers, summer squash, roselle hibiscus and okra, there’s of course amendments you can make to use what’s in season now (like lots of other herbs instead of basil and plenty of delicious veggies!).
Read MoreWe’ve got lots of lovely local food for your Thanksgiving sides, salads and desserts to start the week like greens, apples, squashes, eggs, bone broth, stone-milled flour and cornmeal, but there’s a LOT coming in on Tuesday. Grassfed beef was restocked on Friday and pastured pork is coming on Tuesday late afternoon, along with lots of additional veggies and herbs, plus dairy, short pasta shapes for mac & cheese and more.
Read MoreWe had lovely fall farm tours, the piglets and their moms are continuing to do well, we brought in some gorgeous pigs to harvest and the freeze zapped the pastures, so we’re bale grazing the cattle and goats and getting ready to process more beef at long last. And we’re feeding out lots of pumpkins you’ve donated, building new pasture pens for all of our young chickens and aiming to seed cool season annuals for winter and early spring grazing.
Read MoreAiming 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!
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