Beets & Spring Veggies, Breakfast & Italian Sausage, Goat Meat Bundles, Pet Treats, Dairy, Pasta & More!
What We Have and What’s Expected for the Week of April 14th
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We finally picked up another big load of pork from the butcher last Tuesday, so fan favorites like ground breakfast and Italian sausages are back at long last! And there’s also more tenderloins, Andouille, kielbasa, picnic shoulders and more.
Plus the spring produce situation is really kicking into higher gear with three colors of beets, beautiful herbs, more salad greens, kale, fennel, spring onions, scallions and more.
We also still have a nice variety of mushrooms, with more coming later in the week to join them.
We also rolled out a goat sampler box this week, so you can try a bunch of different cuts and get 10% for buying at once!
Credo brought us some new products — a bone broth specifically for pets made with second simmer broth, kelp, sweet potatoes and turmeric. There’s nothing in it that makes it not fit for human consumption, but it’s designed especially for dogs. And they brought dehydrated chicken feet for dogs, too.
Once again we have some dairy left from last week, so that’s on sale. In recent weeks, I thought it was a fluke so didn’t adjust our dairy orders downward too much, but now that there are more stores selling raw milk, I do think that may be the reason, so I am adjusting downward a bit moving forward.
We definitely feel that customers should be able to buy raw milk if they want to (and it shouldn’t be banned by the government entirely), but for a variety of reasons, we aren’t comfortable selling it through our shop directly.
There’s also frozen pasta from Il Supremo, with more fresh pasta coming tomorrow and plenty of frozen pizza dough, brioche buns and honey oat loaves from Bellegarde.
We have several flavors of hummus and will get more on Wednesday morning. And there’s lots of chicken, seafood, beef, tofu, coffee, herbal teas, simple syrups, rice and grits, stone-milled flour, kombucha, veggie ferments, olive oil and balsamic vinegar, hot sauces, jams and jellies and lots more.
Store & Hub Schedule/Hours
We’ve got a fairly normal schedule of our biweekly hubs this week.
Mid-City on Tuesday, 5-6 pm at the Second Line Brewing, 433 N Bernadotte St. Home deliveries in 70005, 70119, 70122 and 70124 beforehand. Deadline to order is noon on Tuesday.
Uptown on Wednesday, 4-5 pm at the New Orleans Jewish Community Center, 5342 St. Charles Ave. Home deliveries in 70112, 70113, 70115, 70118, 70125 and 70130 beforehand. Deadline to order noon on Wednesday.
Bywater on Thursday, 5-6 pm at Parleaux Beer Lab, 634 Lesseps St. Home deliveries in 70116 and 70117 beforehand. Deadline to order is noon on Thursday.
Home deliveries only around Carrollton, Uptown, Broadmoor and Old Metairie on Saturday afternoon. Deadline to order is 10 am on Saturday.
Here's the full list breakdown of all our grocery categories:
Donations for Mutual Aid: Produce and meat shares available for purchase. Brought some dairy and strawberries to the community fridge on St. Philip St. on Saturday!
Pastured Eggs: Credo Farms brought us some eggs late last week, so we’ve got those to start the week and then as many of ours as we can. Anxiously awaiting our new flock’s arrival in another week.
Pastured Dairy: There’s some Feliciana’s Best dairy on sale from last week, plus goat milk, cheeses and yogurt from Southern Maids. More of each coming on Tuesday, too.
Bread & Pasta: Frozen brioche buns in two sizes, frozen honey oat loaves and pizza dough. We also have crostini and frozen pasta from Il Supremo. We’ll get fresh pasta on Tuesday and fresh bread on Wednesday and Friday.
Local Produce: Strawberries (quarts and half flats), chives, cilantro, dill, fennel, parsley, scallions, blue or gold oyster mushrooms, plus chestnut, lion’s mane, shiitake and shimofuri mushrooms, microgreens, arugula, three colors of beets, purple daikon radishes, watermelon radishes and sweet potatoes. Also expecting more baby lettuce and mustard, little gem lettuce heads, frisée, kale, collards, Swiss chard and carrots on Tuesday.
Plant-Based Protein: Plain, plus two flavors of tofu and fried black mushroom or lemongrass and red chili tofu, too.
Forest-Raised Pork: Bacon and bacon ends, tenderloin, bone-in or boneless chops, Boston butt and picnic shoulder roasts, stew meat, plain ground pork, ground mild or hot breakfast, chorizo sausage and Italian sausages, smoked Andouille sausage,bratwurst, Cajun, hot breakfast and kielbasa sausage links. There’s also lard or skin pieces (for cracklins) and kidneys and tongues. Pork jowls, XL spare ribs, XL boneless pork chops, smoked hocks, bones, feet and liver are on sale, too.
Grassfed Beef: Beef has continued to move fast! And with high cattle prices, we had to increase our ground beef prices a bit to account for increased costs of buying in new stockers this year. There’s three options for ground beef, two sizes of patties, tenderloin/filet, ribeye, NY strip steak, teres major steak, top sirloin and sirloin tip, chuck eye, picanha, bavette, flat iron and Denver steaks, brisket, chuck roasts, shoulder roasts, eye of round roasts, stew meat, short ribs, riblets/Flanken short ribs, osso bucco shanks, bones and fat trimmings.
Wild-Foraged Goat Meat: New goat bundles featuring all the cuts we have currently in stock. We get asked about whole goats a lot, so this is a way to sample various cuts at a 10 percent discount without committing to a full whole goat quantity. There’s ground goat, loin or rib chops (also known as rack steaks), chuck (shoulder) or leg roasts, stew meat/kebab pieces, ribs, shanks, bones and paya (trotters).
Pastured Poultry: We are fortunate to be very stocked up with chicken from three different farms, including whole birds, boneless breasts, thighs, leg quarters, wings, drumsticks, back and neck packs for broth, feet, skin for cracklins, livers and hearts.
Gulf Seafood: All kinds of restocked seafood including all three sizes of shrimp, various fish filets and whole flounder, smoked fish portions, taco strips, collars, alligator strips and oysters.
Coffee & Tea: Whole beans and ground coffee from Flamjeaux and we have several herbal tea blends from Family Fungi. Church Alley did a restock of syrups and chai concentrate this week, too.
Dips & Condiments: Plenty of hummus from Nur’s Kitchen, with more coming on Wednesday morning and more pesto coming then, too.
Pantry: Black garlic is back in stock! Plus oyster mushroom powder and Caps & Cream soup and dip mix from ALL CAPS. Plus there’s crop to popcorn and Guidry’s pecan oil, pecan butter and pecan meal. And there’s dried mushrooms from Family Fungi, two kinds of mushroom seasoning, chili oil from VEGGI Coop, hot sauces, Texas olive oil and balsamic vinegar.
Sweets: Plenty of honey in both glass jars and squeeze bottles, plus elderberry juice, infused elderberry honey, infused blueberry honey and creamed honey. Out of maple syrup until we get the 2025 batch — planned for May 9th or so.
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 more stone-milled flours from Barton Springs Mill and Bellegarde.
Ferments: Limited Gingerbooch kombucha and aiming to restock another batch from La Rive this week. And we have various kimchi and a few kraut options from Gingerbooch, VEGGI Coop and Resurrection Gardens.
Preserves: Lots of fruit jams and pepper jellies from Josey’s Goods and limited pickles. Hoping to restock soon.
Herbal Remedies: Various lovely mushroom and herb tinctures from Family Fungi, plus reishi and herbal teas. There’s also Fire Cider and a few options on elderberry juices and syrups from Family Fungi and Cockeyed Farms.
Merch: Canvas bags and insulated totes, t-shirts, hats, mugs and greeting cards.