Gourmet Mushrooms, Goat Dairy, More Strawberries, Citrus, Chicken, Bone Broth & More!
What We Have and What’s Expected for the Week of February 3rd
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The strawberries not only survived the snow but now that the temperatures are up, they’re really kicking! We have some more from Faust Farms currently, if we sell out we’ll get some from Carona Farms to hold us over until Faust delivers again on Thursday afternoon.
Plus Screaming Oaks has a bunch of beautiful gourmet mushrooms this week, including new maitake, or hen of the woods, mushrooms. We’ll get some more bulk oyster mushrooms from Family Fungi, too, and more from Screaming Oaks on Thursday.
Goat dairy is back after a little hiatus (they were slammed after the snow storm!).
Citrus is still plugging along, but may be wrapping up soon (a lot was harvested before the snow storm).
Credo Farms brought us a bunch more whole chickens, thighs and feet plus three types of bone broth on Friday. (And eggs, too, but those are sold out already).
I should be able to bring more of our eggs by Wednesday and as always, we’ll try to source more from our farmer friends to make up for our low supply and wholesale commitments if we can.
There’s a salad greens gap resulting from the freeze for another week or so. Compostella’s baby lettuce plants did make out ok under row covers but they need a bit longer to get to harvest size. Mustard and arugula are a little further behind.
Plus we have lots of pork (many cuts still on sale), beef, goat meat and Gulf seafood, frozen pasta, with more fresh pasta coming on Tuesday and more fresh bread and buns coming on Wednesday and Friday.
There’s also plenty of Gingerbooch’s kombucha and veggie ferments, as well as some other krauts and kimchi from Resurrection Gardens, fresh coffee and herbal teas, tinctures and elderberry syrups, honey and maple syrup, rice, grits, peas and stone-milled flours, pecan products, granola, seasonings and more!
Store & Hub Schedule/Hours
We’ve got a 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.
Carrollton on Saturday at its new location, Bellegarde Bakery, 8300 Apple St. Home deliveries in 70001, 70115, 70118, 70121 and 70125 afterwards. 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. Should be ready for another delivery this week!
Pastured Eggs: Out currently, but I might be able to bring some of our eggs tomorrow, if not on Wednesday.
Pastured Dairy: Goat milk and all the goat cheeses and goat yogurt. More Feliciana’s Best whole milk, half & half, heavy cream and chocolate milk coming tomorrow as usual.
Bread & Pasta: A few frozen pasta from Il Supremo, plus frozen brioche buns and pizza dough from Bellegarde. A bunch more brioche buns, various breads, crostini and hot honey brioche croutons expected on Wednesday and Friday as usual.
Local Produce: Strawberries, grapefruit, navel oranges, tangerines, dried persimmons and frozen blueberries in the fruit realm, plus beech, chestnut, golden oyster, maitake or shimofuri mushrooms, purple cabbage, Brussels sprouts, cauliflower, carrots, hakurei turnips and purple daikon radishes. Expecting more collards, Napa cabbage, watermelon radishes, sweet potatoes and more on Tuesday.
Plant-Based Protein: Out after VEGGI Coop’s break, but should be able to get more plain tofu tomorrow and the flavors back in stock on Friday.
Forest-Raised Pork: We’re continuing our sale on some pork cuts for winter! There’s picnic shoulders and Boston butts, plus bones, liver, spare ribs, trotters and smoked hocks. Plus we also have bacon ends, tenderloin, bone-in or boneless chops, jowls, baby back ribs, stew meat, ground pork, ground chorizo or breakfast sausage, plus Andouille, bratwurst, Cajun, hot pork sausage links and small breakfast links. There’s also lard or skin pieces (for cracklins) and kidney.
Grassfed Beef: Ground beef in one pound packs, plus Caveman ground beef blend, hamburger or slider size patties, ribeye, NY Strips, teres major steaks, top sirloin and sirloin tip, picanha, bavette, flank, Denver, flat iron and skirt steaks, tri tip, brisket, teres major roasts, shoulder roasts, short ribs and riblets/Flanken short ribs, liver and fat/trim for rendering.
Wild-Foraged Goat Meat: Goat meat is back big time! Right now we have lots of ground goat, loin or rib chops (also known as rack steaks), whole racks of goat, leg roasts, stew meat/kebab pieces, ribs, shanks, liver, bones, paya (trotters) and heads.
Pastured Poultry: We now have whole chickens from Credo Farms, which are nearly $2 less per pound than Pearl River Pastures. We also have thighs, bones and feet from Credo and breasts, leg quarters, wings, necks, hearts and livers from Pearl River.
Gulf Seafood: Soft-shell crabs, tenderized alligator bites, red grouper filets, black drum and sheepshead filets, plus flounder, red snapper taco strips, smoked fish portions (Almaco Jack, Amber Jack or Barracuda), red grouper collars and large shrimp.
Coffee & Tea: Whole beans and ground coffee from Flamjeaux and we have several herbal tea blends from Family Fungi. Plus Church Alley cold brew, chai concrete and simple syrups.
Dips & Condiments: We have Nur’s Kitchen pesto, but we’re sold out of hummus. Should be restocking tomorrow or Wednesday morning!
Pantry: New 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 and glazed pecans. 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 restocked us again, so we have two of three kombucha flavors. Plus there’s veggie ferments -- several types of kimchi and other fermented veggies from Gingberbooch, VEGGI Coop and Resurrection Gardens.
Preserves: More bread and butter pickles, including spicy ones, and a few other veggie pickles, plus jellies and jams 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.