Biscuits for the Holidays! Plus Apple Cider & Dried Persimmons, Veggies Galore, Meats, Seafood, Hummus & More!
What We Have and What’s Expected for the Week of November 25th
Place Your Orders Here!
Happy Thanksgiving Week!
We are open normal hours on Tuesday, Wednesday and Saturday this week, closed Thursday and Friday. See hub info below!
And Shreveport Biscuit Company did a big restock of buttermilk biscuits for us last week, in perfect time for the holidays.
These are great for breakfast for Thanksgiving guests, the cheesy ones are great sides and the sweet ones make great cobbler toppings.
I also love the savory ones as a topping for stews, so leftover Turkey pot pie would be incredible with biscuits baked on top!
There's three varieties of gluten-free biscuits this time, too.
We also have plenty of apple cider (getting more tomorrow, too), got the first dried persimmons in (lovely for a charcuterie board), along with glazed pecans, jams and jellies, hummus, rice and grits, stone-milled flour, coffee and tea and more.
The produce offerings are still off the charts in terms of variety, but some of the summer stuff will be coming to an end with the cold snap in the next week or so. (We are getting some more eggplant, peppers and tomatoes harvested right before the cold tomorrow, but that will likely be the last round).
And there's also more citrus — Naval orange and Meyer lemons — four varieties of apples, plus greens galore (and radicchio), several varieties of microgreens, lots of herbs, roselle hibiscus, gourmet mushrooms, broccoli and broccolini, fennel, carrots, kohlrabi, radishes, mirlitons, delicata squash, sweet potatoes and more.
We have a good amount of eggs in inventory and more coming tomorrow.
Both goat and cow dairy will be restocked by Tuesday midday as usual. Meats are fairly well stocked up, along with Gulf seafood and I am going to do a freezer restock this afternoon for some pork sausages we’re low on (Italian and breakfast ground sausage make great options for stuffing, along with Andouille or chorizo!).
We also have plenty of hummus restocked and Bellegarde crostini to dip in it. There’s frozen brioche buns and sliced honey oat loaves, too.
Store & Hub Schedule/Hours
We’ve got our normal schedule for hubs on Tuesday and Wednesday, but of course no Thursday or Friday hubs. Saturday we’ll be back open at the shop in Metairie from 10 am o 6 pm as usual.
Lakeview on Tuesday, 4-5 pm at the Bird’s Nest Cafe, 6508 Spanish Fort Blvd. Home deliveries in 70005, 70119, 70122 and 70124 beforehand. Deadline to order is noon on Tuesday.
Mandeville on Wednesday, 1-1:30 pm at Open Spaces Studios, 1281 N Causeway Blvd. #1, Mandeville. Home deliveries in an 8 mile radius around Open Spaces available before and afterwards. Deadline to order is 9 am on Wednesday.
Covington also on Wednesday, 3-3:30 pm at Nur’s Kitchen, 100 N Tyler St., Covington. Home deliveries in an 8 mile radius around Nur’s Kitchen available before and afterwards. Deadline to order is 9 am on Wednesday.
Hub calendar here for how things shift around next week and the rest of December.
Here's the full list breakdown of all our grocery categories:
Donations for Mutual Aid: The top of the storefront includes our mutual aid shares, right now either eggs or produce! If I don’t squeeze in an egg delivery to Grace at the Greenlight this week, I should be able to next week!
Pastured Eggs: Grow Dat is off this week and we’ve scaled back our other wholesale egg accounts, so we should have plenty for you this week!
Pastured Dairy: Limited goat cheeses and yogurt available currently, and more Southern Maids goat milk and cheeses, plus Feliciana’s Best Creamery products coming on Tuesday.
Bread & Pasta: We won’t do a fresh bread delivery this week since we’re closed Thursday and Friday, so get to Bellegarde or Levee directly if you need fresh bread. We do have frozen brioche buns in two sizes, crostini, croutons, pizza dough and some frozen and fresh pastas.
Local Produce: Apple cider and dried persimmons as mentioned, plus Meyer lemons, Naval oranges and satsumas, four varieties of apples, frozen blueberries, fennel, garlic chives, oyster, lion’s mane and pioppino mushrooms, a bunch of microgreens from Funny Farm, radicchio, arugula, lettuce and mustard salad blends, small head lettuces, Swiss chard, purple Napa cabbage, broccolini bunches and sprouting broccoli, purple bell peppers, purple daikon or watermelon radishes, mirlitons, delicata squashes, speckled hound pumpkins and sweet potatoes! Expecting beefsteak and Roma tomatoes, cabbage, cauliflower, collard greens, bullhorn peppers, Italian eggplant, hakurei turnips, French breakfast radishes and parsley on Tuesday!
Plant-Based Protein: Plain, black mushroom or lemongrass tofu and fried tofu in two flavors.
Forest-Raised Pork: Continuing sale on spare rib racks, plus there’s plenty of bacon, pork tenderloin, stir fry strips, bone-in or boneless chops, Boston butt or picnic shoulder roasts, jowl, stew meat, smoked hocks, plain ground pork and chorizo, plus Andouille, breakfast, bratwurst, Cajun, Italian, hot pork and Polish kielbasa links. There’s also lard or skin pieces (for cracklins), bones, trotters, ears, kidney and liver. We’re out of ground breakfast and Italian sausages, but I am restocking those today!
Grassfed Beef: Caveman ground beef blend, NY Strips, teres major steaks, chuck eye, picanha, bavette, Denver, flat iron and skirt steaks, tenderized round steaks, stew meat, short ribs and riblets/Flanken short ribs, osso bucco shanks, heart, liver, tongue, bones and fat for rendering. More coming by the end of next week, most likely.
Pastured Poultry: Whole birds, chicken breasts, leg quarters, drumsticks, wings and feet from Pearl River Pastures, as well as backs and necks from Mahaffey Farms and livers from Hilltop Poultry.
Gulf Seafood: Soft-shell crabs, red snapper or red grouper filets, taco strips and collars, whole flounder, smoked almaco jack portions and all sizes of shrimp.
Coffee & Tea: Whole beans and ground coffee from Flamjeaux, as well as Church Alley chai concentrate and simple syrups. And we have several herbal tea blends from Family Fungi.
Dips & Condiments: A good supply of Nur’s Kitchen hummus, but out of pesto this week.
Pantry: Crop to popcorn, plenty of granola and Guidry’s pecan products! Plus there’s dried mushrooms from Family Fungi, two kinds of mushroom seasoning, black garlic salts, chili oil from VEGGI Coop, hot sauce, chili crisp and sambal from Southern Chili Lab, Texas olive oil and balsamic vinegar and Georgia’s Vinaigrette from Church Alley.
Sweets: Restocked 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: Plenty of veggie ferments -- several types of kimchi and other fermented veggies from Gingberbooch, VEGGI Coop and Resurrection Gardens.
Preserves: We have a good supply of Josey's Goods’ pickles, fruit jams and jellies and pepper jellies.
Herbal Remedies: New 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.