Gulf Seafood, Pastured Meats, Fresh Hummus & Pesto, Favorite Jams, Arugula & Lettuce & More!
What We Have and What’s Expected for the Week of February 17th
Place Your Orders Here!
We restocked a ton of favorite products last week, so we're all ready for another great week of local groceries!
We’re going through so much meat that freezer restocks from our backup freezer are becoming almost always a weekly, versus biweekly thing! That said, there’s restocked pork sausages, roasts, chops and tenderloin, among other cuts. Ground breakfast and both ground and linked Italian sausages, as well as stir fry are out until our next processing in March, though.
We got a few more beef items, including more bones for our winter beef bones sale, but some things are getting low until we process beef again in a few weeks, too.
Lance from Anna Marie Seafood also delivered a bunch of shrimp (all sizes), red snapper, red grouper and black drum filets, plus flounder and red snapper collars.
We have a few dozen eggs available from late last week and it’s to be determined if I can bring more tomorrow or not until Wednesday or Thursday this week. (We promised some wholesale accounts who we’ve put off for weeks and weeks that they could have some this week!).
We got a bigger batch than usual of hummus and pesto from Nur's Kitchen, too, with more coming on Wednesday.
Plus, arugula and lettuce mix from Compostella are back after their freeze-induced hiatus and Stellar Winter Mix will make its return tomorrow, too. Unfortunately with another potential freeze on the way, it may be short lived. Fingers crossed.
A bunch more strawberries are coming tomorrow, but they’ll cover those for the upcoming cold snap, too!
And finally, at long last, we got a big restock from Josey's Goods, including favorite berry, fig and muscadine jams, jellies and preserves.
More Southern Maids goat dairy will be delivered tomorrow morning and Feliciana’s Best dairy by midday.
There’s lots of frozen brioche slider buns, plus pizza dough, crostini and hot honey brioche croutons. More fresh bread will be delivered on Wednesday and Friday as usual.
Store & Hub Schedule/Hours
We’ve got a fairly normal schedule of our biweekly hubs this week (limited deliveries on Saturday though):
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.
Carrollton on Saturday at its new location, Bellegarde Bakery, 8300 Apple St. Home delivery zip codes will be more limited so as not to get caught in parade traffic — just 70001, 70118, 70121 and 70125. Deadline to order is 4 pm on Friday.
Here's the full list breakdown of all our grocery categories:
Donations for Mutual Aid: Produce and meat shares available for purchase. We dropped off some beautiful mushrooms to the Algiers Point community fridge on Thursday and then whole milk, spare ribs, pork hocks, strawberries and Napa cabbage to the fridge in Mid-City on Saturday. Thanks so much for continuing to give to this program!
Pastured Eggs: There’s a few dozen eggs available currently. I’m hoping to be able to bring more tomorrow, but did promise some to River Queen Greens, in addition to the weekly commitment to Grow Dat Youth Farm.
Pastured Dairy: Southern Maids will deliver tomorrow morning, so more milk and various types of feta will be back in stock. And Feliciana’s Best will bring whole milk, heavy cream, half & half and chocolate milk tomorrow (Tuesday).
Bread & Pasta: There’s crostini and hot honey croutons, plus frozen pizza dough and slider size brioche buns from Bellegarde, with more fresh bread and buns coming on Wednesday and Friday as usual.
Local Produce: Strawberries, navel oranges, frozen blueberries, tons of mushrooms (lion’s mane, pearl oyster, pioppino and shiitake), arugula, lettuce or Stellar Winter salad mix, Brussels sprouts, carrots, hakurei turnips, purple or red daikon radishes and watermelon radishes. Should be getting more grapefruit and sweet potatoes tomorrow, too!
Plant-Based Protein: Plain or two flavors of tofu and two flavors of fried tofu.
Forest-Raised Pork: Picnic shoulders are sold out, but there’s a continuing sale on Boston butts, bones, liver, spare ribs, trotters and smoked hocks. Plus we also have more tenderloins, bacon, bacon ends, bone-in or boneless chops, jowls, baby back ribs, stew meat, plain ground pork, ground chorizo sausage, plus small breakfast links, smoked Andouille links and bratwurst, Cajun and hot pork sausage links. There’s also lard or skin pieces (for cracklins) and kidneys and tongues.
Grassfed Beef: Plenty of beef bones for our sale, plus ground beef, hamburger or slider size patties, NY Strips, teres major steaks, top sirloin and sirloin tip, picanha and bavette steaks, tri tip, brisket, teres major roasts, short ribs and riblets/Flanken short ribs, liver, kidney, oxtail and fat/trim for rendering as well as kidney fat.
Wild-Foraged Goat Meat: There’s plenty of ground goat, loin or rib chops (also known as rack steaks), whole racks of goat, leg roasts, stew meat/kebab pieces, ribs, shanks, bones and paya (trotters).
Pastured Poultry: Whole birds from Credo Farms, plus leg quarters, drumsticks, bones and feet from them, too, and boneless chicken breasts, wings, necks and livers from Pearl River Pastures.
Gulf Seafood: Big seafood restock, including all sizes of shrimp, red snapper filets and collars, black drum filets and red grouper taco strips. We also have red grouper filets, sheepshead, three types of smoked fish and alligator strips.
Coffee & Tea: Whole beans and ground coffee from Flamjeaux and we have several herbal tea blends from Family Fungi. And we also have Church Alley cold brew, chai concrete and simple syrups.
Dips & Condiments: Plenty of hummus and pesto from Nur’s Kitchen and more coming on Wednesday!
Pantry: Oyster mushroom powder and Caps & Cream soup and dip mix from ALL CAPS. Plus there’s more apple cider vinegar from Scott’s Orchard, crop to popcorn, plenty of granola and Guidry’s pecan oil, pecan butter, glazed pecans (new larger size) and pecan oil. Plus there’s dried mushrooms from Family Fungi, two kinds of mushroom seasoning, chili oil from VEGGI Coop, hot sauce, chili crisp and sambal from Southern Chili Lab, 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. Plus there’s Wisconsin Maple syrup.
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 new flour milled by Bellegarde Bakery, too!
Ferments: Gingerbooch came back and are going fast! Plus there’s veggie ferments -- several types of kimchi and other fermented veggies from Gingberbooch, VEGGI Coop and Resurrection Gardens.
Preserves: Blueberry, black and blue and strawberry jams, plus fig preserves, hibiscus and muscadine jelly and more are back in stock at long last! There’s also an array of pepper jellies and pickles, all from Josey’s Goods.
Herbal Remedies: Fire Cider from Family Fungi, plus a few elderberry syrup options from Cockeyed Farms and Family Fungi. And there's several herbal tinctures and mushroom extractions from ALL CAPS and Family Fungi.
Merch: Canvas bags and insulated totes, t-shirts, hats, mugs and greeting cards.