Abundant Fall Veggies, Seafood & Popcorn Restock, Bellegarde Flour, Pastured Meats, Pesto, Biscuits & More!
What We Have and What’s Expected for the Week of November 4th
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Last week was another banner week for fall produce, with gorgeous purple Napa cabbage and the first carrot and turnip bunches of the season joining the party. and this week is shaping up to be even better!
There's also cherry tomatoes (with more of those and heirloom slicer tomatoes coming on Wednesday), plus abundant kale, collards and Swiss chard, tons of salad greens, garlic chives, various sweet peppers, radishes, mirlitons, lots of winter squashes, sweet potatoes and garlic, plus four varieties of apples (my favorite Pink Lady apples are here!).
More persimmons and satsumas should be back in stock tomorrow and then there will be more carrots, romaine lettuce, kohlrabi, summer squash and zucchini, okra and Italian eggplant on Wednesday as well. It may be November, but it still feels like summer, so we’re gonna hang on to the last of the summer produce as long as we can.
Besides the amazing produce situation (such variety of warm and cool season crops coming in), we also restocked Anna Marie Seafood last week with all sizes of shrimp, red grouper and red snapper filets, collars and taco strips, smoked fish and soft-shell crabs.
Another round of Crop to Popcorn came in, too, and Bellegarde sent us a batch of their stone-milled flour.
We have a decent supply of eggs that I brought in on Saturday to start the week and there's also plenty of chicken, beef and pork, two flavors of tofu, goat milk and cheeses, restocked hummus and pesto, fresh pasta, preserves, pickles, coffee, herbal teas and tinctures, honey and maple syrup, rice and grits and lots more!
More fresh dairy will arrive tomorrow along with fresh pasta and more fresh bread and buns will be delivered on Wednesday and Friday as usual.
Normal schedule this week with half of our regular biweekly hubs:
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: The top of the storefront includes our mutual aid shares. We did a salad green drop off to the community fridge at Turkey and the Wolf on Thursday and we’re gearing up for another egg drop this week, as well.
Pastured Eggs: We’re trying to make adjustments to our wholesale accounts to make sure to have enough eggs for y’all. But thanks for your patience if and when we’re temporarily out!
Pastured Dairy: There’s goat milk and cheeses available, with more coming tomorrow. And Feliciana’s Best will deliver our usual cow dairy products on Tuesday, as well.
Bread & Pasta: Lots of crostini and croutons, plus frozen pizza dough and brioche buns (both sizes). More fresh bread and buns coming Wednesday and Friday as usual, as well as fresh pasta on Tuesday. Plus there’s Pumpkin & Spice and Gluten Free Shreveport Biscuit Company biscuits to bake at home!
Local Produce: Arkansas Black, Cameo, Granny Smith and Pink Lady apples (a restock and maybe one additional variety coming on Tuesday), plus frozen blueberries, cherry tomatoes, garlic chives, baby arugula, kale, lettuce or mustard salad blends, head lettuce, collards, kale, purple Napa cabbage and Swiss chard, bullhorn, cubanelle and habanada peppers, hakurei turnips, French breakfast, purple daikon and watermelon radishes, mirlitons, squashes including autumn frost, delicata, honey bear acorn and kabocha as well as speckled hound pumpkins, plus garlic. Expecting a lot more produce on Tuesday and Wednesday, too!
Plant-Based Protein: Black mushroom or lemongrass tofu, out of fried cubes this week. More plain tofu coming tomorrow.
Forest-Raised Pork: We’re continuing our sale spare ribs, 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, ground breakfast, chorizo and Italian sausages, plus Andouille, breakfast, bratwurst, Cajun, hot pork, Italian and Polish kielbasa links. There’s also leaf lard, lard or skin pieces (for cracklins), bones, trotters, ears, kidney and liver. I am doing a pork butcher pickup and restock today, too!
Grassfed Beef: Ground beef in 1 or 2 pound packs, Caveman ground beef blend, filet, ribeye, NY Strips, teres major steaks, chuck eye, picanha, bavette, Denver, flat iron, flank skirt and hanger steaks, brisket, shoulder tender roasts, eye of round roasts, London broil or tenderized round steaks, stew meat, short ribs and riblets/Flanken short ribs, osso bucco shanks, heart, liver, tongue, bones and fat for rendering.
Wild-Foraged Goat: Turns out we’re at least a month out from goat processing, so looking at closer to the end of the year for restocking chops, ground and more. Right now we have shanks, shoulder roasts and neck roasts.
Pastured Poultry: Out of whole birds, boneless breasts and thighs, but should be restocking tomorrow! And there’s also leg quarters, drumsticks and livers from Pearl River Pastures, as well as backs, feet and necks from Mahaffey Farms.
Gulf Seafood: Restock on all sizes of shrimp, plus red snapper or red grouper filets, taco strips and collars, jolthead porgy filets, whole flounder, soft-shell crabs and smoked almaco jack portions.
Coffee & Tea: Whole beans and ground coffee from Flamjeaux, as well as Church Alley cold brew, 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, with more coming on Wednesday this week.
Pantry: 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: Wisconsin Maple syrup, plus creamed honey and elderberry or blueberry infused honey. Restocking plain honey fro both Homestead Harvest and Cockeyed Farms this week!
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. Hoping for a kombucha restock this week.
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.