My precious Uma the goat had triplets this week, plus another granddaughter and great granddaughter. And the cattle that are fat and happy, the pigs are still romping around the woods and the chickens are spreading out hay and compost.
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We’re continuing a sale on the most bountiful pork cuts, plus strawberries and mushrooms continue to be a bright spot in the post freeze produce scene, and there’s more bone broth, beef bones, popcorn, pecan products and more!
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So much good food once again this week — as always, I try to jam in as much healthy protein, fibrous veggies and micronutrients in a variety of delicious meals that make great leftovers to make lunches and weeknights easier.
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Four more goat kids (all bucklings!) joined the farm this week, we reached 11 hours of daylight and the hens are picking up their laying and the pigs and the cattle are crisscrossing the farm, working in tandem to help create silvopasture in our woods.
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Strawberries continue to be a bright spot in the post snow produce landscape! Plus there’s an array of gourmet mushrooms, citrus, Brussels sprouts, cabbage and root veggies, goat dairy is back, plus lots of chicken and bone broth from Credo Farms, with lots more deliveries expected for the week ahead!
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There were lots of delicious things coming out of our kitchen over the past week and none of them were all that complicated, even the pumpkin and collard green risotto! There was also dijon pork chops, orange chipotle salmon, maitake marsala steak and melting potatoes, bacon Brussels sprouts and meal prep shrimp pasta.
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The demand for eggs is as high as ever as Avian flu continues to disrupt the poultry industry. We had to do another price increase on eggs, but we’re fortunate to not be directly affected by the virus at this time. Plus, another round of goat kidding began, the pigs are continuing their cogon grass eradication and silvopasture creation and the winter forage is taking off in growth after the snow!
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The strawberries survived the freeze! And there may be some produce gaps coming up, but this week we have some greens, cauliflower, radishes, sweet potatoes and more that farmers we’re able to save from the cold temperatures or harvest before. There’s also limited eggs, dairy, meats and seafood, rice and grits, coffee and tea and more!
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It may have been cold and snowy, but we definitely ate well! We had an amazing Momofuku-style bossam pork roast with two sauces, rice and roasted romanesco, plus a Yakemein-inspired beef and veggie soup, white bean mushroom soup, spatchcocked chicken, pizza night and catfish and waffle fries!
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A near blizzard in Southeast Louisiana. Can you believe it? Even after expecting it and living through it, we sort of can’t believe it still! All the farm animals and water lines and even cool season cover crops made out fine, though.
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We restocked and added new products from something like 22 different vendors last week, so there's now more shrimp and other fish, plus new citrus, more mushrooms (bulk sale and other smaller quantities), lots of winter veggies, hummus, new products from ALL CAPS gourmet mushrooms, hot honey brioche croutons from Bellegarde, new hot sauce and restocked hummus and pesto, kombucha, coffee and more.
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Lots more hearty, warming winter comfort food this week with coconut chicken and veggie curry topped with crispy sheet pan chicken, venison stew with cauliflower mash, bacon cabbage melts with tomato chowder, a big batch of bone broth, persimmon freezer jam and a berry rhubarb crumble for dessert.
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While we haven’t been directly affected by Avian flu on our farm, I’m sharing my thoughts and what I know from the poultry industry. Egg production is still at its seasonal low, the goats are cozy in their winter digs, the cattle are still bale grazing around the farm and the pigs are foraging as vigorously as ever.
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While the cold snap may bring some produce harvests to a halt, for now we can still celebrate a wide variety of local foods with peak citrus, strawberries and winter veggies, a sale on oyster mushrooms, grass-finished beef and goat meat, pastured pork, fresh dairy, restocked kombucha and more!
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Winter comfort food coming right up! This week we’ve got both brisket chili and sausage and white bean soup with flavorful side salads, plus a quick beef stir fry, meal prep sheet pan sausage and roasted veggies and a lovely apple persimmon crisp with walnuts and oats.
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We are lucky that in the South, even January boasts a bounty of local food and we’re beginning the new year with plenty of pastured eggs, grassfed meats, fresh produce and more. Strawberry season has begun, citrus season is hitting its peak and there’s lots of veggies, too!
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We made some lovely meals before and during the holidays that would also be just as delicious this month! There was a simple eye of round roast with mushroom gravy and mashed potatoes, herby goat burgers with homemade almond-cashew sauce and sweet potato fries, tofu and veggie shawarma bowls and French Toast with a bright strawberry hibiscus sauce.
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While all of our does are doing a great job taking care of their kids, there’s sometimes milk supply issues beyond their control that we jump in to help with. Plus the pigs having been loving the cold snaps, the cattle are finding all the frosty cool season forage and bale grazing around the farm and the chickens are declining their egg production in the shortest days of the year.
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For the last full week before Christmas, we’ve got some fun foodie gift boxes, gift cards and merchandise, plus our first pork bundle (with savings for buying in bulk), along with plenty of fresh winter produce, eggs, dairy, a restock of chai, cold brew and simple syrups and more!
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We had some quicker weeknight cooking projects this week, but no shortage of nourishing deliciousness! There was a vitamin and mineral loaded clam and kale bucatini dish, red clay peas and red snapper strips, bang bang salmon and rainbow veggies, burgers with relish, delicata fries and salad and some festive pistachio matcha strawberry chocolate cookies!
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