Are you a Buyers’ Club member that wants to see how things work “behind the scenes”? Or maybe you are new to the market and just want to help out? Either way, we are looking for you!
We are looking for two volunteers to help us; one to help with set-up and stocking of produce throughout distribution, and another to work the lagniappe (extra and speciality produce available for individual sale) table. The hours are from 8:30am-2:30pm every Saturday, and though we are flexible when it comes to hours, we are really looking for folks who can be at the market at 8:30am. We can’t send you home with any money, but we will gladly send you home with lots of fruits and veggies!
If you’d like more information, please email me at Alicia@HollygroveMarket.org!
This week’s newsletter is up and ready for reading! Just follow this link to download issue 3.
If you have some extra moments at your desk today, check out the great segment on last week’s (December 26th) episode of Steppin’ Out in which food columnist and activist Poppy Tooker gives Hollygrove Market & Farm, and New Orleans Food & Farm Network’s new Executive Director, Daphne Derven, a glowing review. Check out the segment here, and let us know what you think!
If you visited the store this Saturday to pick up a produce box chances are you sampled two amazing soups and coleslaw made by Ashley Locklear, our farmer coordinator. Both soups use items in your box this week, and will make a great addition to your holiday menu.
As a reminder, we will not be holding distribution on Saturday, December 27th. We will be back on Saturday, January 3rd, though. It’s not too early to reserve a box!
Recipes: Lousiana Hydro Tomato Soup & Mushroom Soup
Map: Map for 12.20.08
Many of our Buyers’ Club members have asked the staff about the best way to cook the mustard greens that have been in our produce boxes lately—-sure, you can saute them down like you would collards, or other winter greens, but one of our members, Farah, kindly sent me a copy of a recipe she tried (and loved!)
Enjoy!
Coconut Flavored Sweet Potatoes With Mustard Greens!
Issue 2 is up and ready for reading! Check it out here:
Hollygrove Market & Farm Newsletter: Issue 2
If you’d like to start recieving our newsletters via email, please send Alicia@HollygroveMarket.com your address!
This past Saturday the Times-Picayune featured a great article about the Hollygrove Market & Farm in the Green Living section. Molly Reid gave us a great write-up, check it out here if you haven’t already seen it!
Although the weather is much milder today, Thursday’s snow did have a considerable impact on some of our farmers and their crops. This week’s box will be as varied and full as usual, though strawberries won’t be available this week due to heavy snowfall on the Northshore. Despite this, we think you’ll enjoy the new items like cauliflower and sprouts. Ashley has shared her cauliflower soup recipe this week, and it’s a nice alternative to just steaming it as usual.
Just click on the links below for this week’s recipe and map. Enjoy!
Recipe: Ashley’s Cauliflower Soup
Map: Local Farmers and Their Produce for 12.13.08
One of Hollygrove Market & Farm’s founding partners, the Trinity Christian Community (TCC to Hollygrove folks…) Center is having a tool sale tomorrow! Tools for sale will include shovels, hammers, rakes, and other gardening/home improvement items. All sales benefit the TCC and their programs.
Come by the store site for your produce box, then head over to the TCC to get some great deals or just to grab lunch and tour the Carrollton-Hollygrove CDC’s community garden (located at the TCC).
Where: Trinity Christian Community Center backyard/3908 Joliet Street
When: 12.13.08 from 10am-3pm
In your box this week, you may find something new. That new item is either a variety of sprout or shoot. Keith Kron, New Orleans resident and owner of Nature’s Greenhouse, has provided us with a variety of sprouts and shoots for Buyers’ Club boxes this week. Sprouts and shoots are the results of seeds that have germinated and but are cut at a very early stage because they are tender and full of healthy nutrients. Research studies have shown that these tender ‘micro greens’ offer a high powered quickly metabolized dose of nutrients that help fight cancer and free radicals. “The nutrients found in sprouts and shoots are phytochemicals, enzymes, as well as, vitamins A, C, and D.” (International Sprout Growers Association)
Next, you might think, “Well, what I am I supposed to do with these?” or “What is the best way to consume them?”
“It is important to remember that they should be washed before using. Swish sprouts and shoots in a bowl of cold water, drain and trim as necessary. Use washed greens immediately; store others for no more than a few days, loosely wrapped, in the refrigerator.” (International Sprout Growers Association)
Since sprouts are tender ‘micro greens’ it is best not to apply any heat to them since they won’t hold up under any heat and there would be a significant if not a total loss of nutrients. However, shoots can be ‘cooked’ because they have a heartier ‘stalk’ these are the most common varieties, but are not limited to: pea, sunflower, and lentil. Most shoots can be quickly stir-fried, added to soups, or even sauteed with onions.
Different varieties of sprouts have varied flavors, here’s a quick shortened reference from the International Sprout Growers Association:
Alfalfa: They have a slightly nutty flavor and crunchy texture, and most commonly join salads, grilled proteins or sandwiches and wraps.
Mung bean: Most popular in Chinese cuisine, Mung bean sprouts are short, silvery white sprouts with small light yellow leaves that deliver a juicy crunch and clean, sweet, nutty taste.
Radish: radish sprouts resemble larger alfalfa sprouts: They have thin, round, linen-white stalks topped with deep-green heart-shaped leaves. Use them to lend a peppery bite.
Pea: Available in a wide variety (e.g. sprouts to shoots, and the widely used snow pea shoots and tendrils), pea shoots range 2-6-in. long with richly green, fleshy petals.
Broccoli: Fresh tasting and popular with health-conscious diners. Use in salads, bean salads and ceviches.
Onion: Delicate onion flavor; a great companion to burgers, tacos and salads. It is especially good with avocados.
Clover: Similar to alfalfa in taste and appearance.
Here are a few serving suggestions:
* Add to tossed salads
* Use in coleslaw (cabbage, clover, radish)
* Try in potato salad (mung bean, lentil)
* Try in wraps and roll-ups (alfalfa, sunflower, radish)
* Replace celery in sandwich spreads (lentil, radish)
* Top grilled cheese sandwiches after grilling (alfalfa, clover)
* Use in sandwiches instead of lettuce (alfalfa, clover, radish)
For a more comprehensive list of sprouts and shoots please check out the Fresh and Taste pages.
To read more in depth about shoots and sprouts:
International Sprout Growers Association
Shoots and Sprouts Guide
