Biscuits Are Back! Plus Beef & Pork Restock, Fire Cider, Persimmons & New Apples, Fall Veggies, Eggs, Seafood, Coffee & More!
What We Have and What’s Expected for the Week of October 21st
Place Your Orders Here!
Just in time for this cooler fall weather, Shreveport Biscuit Company biscuits are back! These are frozen six packs of biscuits to bake at home and we got Classic Buttermilk, Gluten Free Classic Buttermilk and Pumpkin & Spice. Kanya has been so busy running a market and biscuit restaurant, so we are thrilled to have these available and she will aim to send more, including customer favorite cheesy varieties, in the next month or so.
We are also fully restocked up on our grass-finished beef and pastured pork after butcher pick ups and restocks last week. Ground beef, Caveman ground beef blend, filets, ribeyes, briskets, chuck roasts, flat irons and more are back and we’ve got lots of pork options, including the return of Polish Kielbasa sausage.
We have a good amount of eggs to start the week, but unfortunately the fall decline and increase in demand from our wholesale partners is simultaneously upon us. We will do our best to prioritize keeping the store stocked for you as best we can!
The produce category is still popping with more persimmons plus two first of the season apple varieties (Arkansas Black and Winesap) joining the list. There’s also roselle hibiscus and garlic chives, salad and cooking greens, gourmet mushrooms, eggplant, peppers, lots of squashes, plus sweet potatoes and garlic.
And there's new nightshade-free Fire Cider and restocked Reishi Elderberry tonic from Family Fungi, along with all their other tinctures and tonics, dehydrated and fresh mushrooms and mushroom seasoning.
Plus there’s plenty of goat dairy products, hummus and pesto, tofu, Gulf seafood and pasture-raised chicken, rice and grits, frozen bread and buns, fermented veggies, pickles and jams, maple syrup, honey, herbal teas and tinctures, coffee, salts and seasoning and more.
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. Hunter brought a round of sweet corn to the community fridge in Algiers Point this week and I’m hoping to make time to bring another round of eggs to the Grace at the Greenlight this week. Thank you so much for continuing to contribute to this program!
Pastured Eggs: There’s a good supply of eggs at the shop currently and I’ll bring more on Tuesday and Thursday to try to stay stocked through the week!
Pastured Dairy: Plenty of fresh goat milk, cheeses and yogurt and Feliciana’s Best dairy will be delivered on Tuesday by midday or early afternoon as usual.
Bread & Pasta: Lots of crostini, plus frozen pizza dough, brioche buns and honey oat loaves. More fresh bread and buns coming Wednesday and Friday as usual, as well as fresh pasta on Tuesday.
Local Produce: More fuyu persimmons, five varieties of apples, frozen blueberries, garlic chives, roselle hibiscus, blue oyster, lion’s mane and pioppino mushrooms, arugula, baby mustard and baby romaine lettuce, baby bok choy, Dino kale and Swiss chard, graffiti or Japanese eggplant, green, purple or yellow bell peppers, as well as jalapeño peppers, French breakfast radishes, autumn frost, delicata, honey bear acorn and kabocha squashes and speckled hound pumpkins, plus sweet potatoes and garlic. Expecting more summer squash, cherry tomatoes, heirloom tomatoes, purple daikon and watermelon radishes, head lettuces, collards and cubanelle and habanado peppers on Wednesday!
Plant-Based Protein: Plain, black mushroom or lemongrass tofu and fried black mushroom tofu cubes.
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, plain ground pork and 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.
Grassfed Beef: Sale on shish kebab pieces, cut from the sirloin, plus ground beef, Caveman ground beef blend, slider patties, filet, ribeye, NY Strips, teres major steaks, chuck eye, picanha, bavette and Denver steaks, eye of round roasts, London broil or tenderized round steaks, stew meat, short ribs and riblets/Flanken short ribs, osso bucco shanks, 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. The butcher also has some seasoning blends for goat slider patties we’re going to try out!
Pastured Poultry: We are out of whole birds and breasts again, but should get more tomorrow. Plus there’s thighs, leg quarters, drumsticks, wings, livers and hearts from Pearl River Pastures, as well as backs, feet and necks from Mahaffey Farms.
Gulf Seafood: 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.
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 honey in squeeze bottles or glass jars. And there's honey infused with either blueberries or elderberries and creamed honey, too.
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 stone-milled flours from Barton Springs Mill.
Ferments: Plenty of veggie ferments -- several types of kimchi, kraut and other fermented veggies from Gingberbooch, VEGGI Coop and Resurrection Gardens. Kombucha and probiotic lemonade and limeade, too!
Preserves: We have a good supply of Josey's Goods’ pickles, fruit jams and jellies and pepper jellies. Aiming to restock even more pickles and jams soon!
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.
