December 2008


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

Welcome to Our First Newsletter!

We are happy to announce the beginning of our weekly newsletter. It will keep you up-to-date on the work that we are doing to address local food issues. Included will be profiles of farmers we work with, articles about food security and agriculture issues, seasonal recipes, news about the store site progress, Buyers’ Club news, and much more. The newsletter will be archived on our website, www.HollygroveMarket.org every week. If there is a topic you would like to see covered, or have material to contribute, please send your suggestions to Alicia@HollygroveMarket.org

Thank You and enjoy this week’s issue!


Buyers’ Club News for 12.13.08

Thanks to everyone who came out to make a fresh produce box this Saturday—-we hope you are enjoying your greens and other goodies! We will be having another distribution this coming Saturday, December 13th from 10am-2pm at 8301 Olive Street. Look for more winter greens, citrus, mushrooms, and hopefully more of those delicious strawberries!

Please reserve your box by emailing Alicia@HollygroveMarket.org. The cost of this week’s box will be $25.00, and is payable at pick-up in cash or check. If you’d prefer to pay by credit card, please do so by following our Paypal link.

As always, please continue to bring your old boxes back to us. Your feedback is essential to how we plan for future distributions, and we always welcome your ideas and thoughts. If you’d like to share your thoughts about last week’s box, please visit this survey: survey for 12.6.08.


Seasonal Availability: What To Expect

By Ashley Locklear

Ashley@HollygroveMarket.org

Seasonality and its Effects on Farmers

It is important this time of year to remember that while hurricane season is over, most of our farmers are still recovering from Gustav and Ike. Seasonal availability and climatic changes this time of year directly affects what is readily accessible in our Buyers’ Club box. By definition, a season is one of the 4 natural climatic divisions of the year: Spring, Summer, Fall, & Winter. Each season typically begins astronomically at an Equinox or Solstice, which is characterized by a meteorological and climatic condition that is unique to that time of year. This means that it is at the most suitable, natural, or convenient time of the season to either sow seeds or harvest. Unfortunately, when climatic conditions are out of the norm, as they have been this year due to Gustav and Ike, some of the farmers we work with have found that the seeds they planted and their producing plants might not be growing or performing as well as they normally would in an ideal season. Read more…


Farmer Profile: Macon Fry “Garden Guy”


By: Kevin Fitzwilliam with contributions from Ashley Locklear

Kevin@HollygroveMarket.org

When the name Macon Fry “Garden Guy” (as he is affectionately called by most-including himself) comes up in conversation, friends smile and prepare to tell a

Macon in his garden

Macon in his garden

story or listen to one.  Macon is a New Orleans character, an urban farmer who grows produce in a community garden at 1020 S. Telemachus St. near Xavier University.  He has already sold a variety produce to the Hollygrove Market, including kale, lettuces, chards, and greens.  He also sells freshly-picked produce to the public directly from his garden on Thursday afternoons and Saturday mornings.  When he’s not working in his garden, Macon enjoys the good life of living in his home on the batture of the Mississippi River with his girlfriend, Amy, and his “kid” goat.  Read more…


Go Local This Holiday Season!

This year, instead of giving your co-worker another fruit cake, or your neighbor yet another bottle of wine, why not give them the gift of fresh, local produce? Your purchase will help support local farmers and Hollygrove Market & Farm, and you’ll be giving a delicious gift that says you care about your local economy. Gift Certificate example

Gift certificates are available for $25.00 (the cost of a Buyers’ Club box), and they never expire. Recipients will receive a color brochure detailing how Buyers’ Club works, as well as an informational sheet about how to redeem their gift certificate. We will have gift certificates for sale this weekend at Buyers’ Club distribution! If you would rather pre-order, please send an email to Alicia@HollygroveMarket.org. Thanks!

Now that Thanksgiving is over and we’ve all eaten more than our fair share of turkey sandwiches, we’re excited to get back to Buyers’ Club. Many of you have told us that you are looking forward to having a box of fruits & veggies after a week of snacking on butter-laden baked good. We’ve prepared a great box for you this weekend full of great late fall & winter harvests like Tuscan kale straight from Macon Fry’s Telemachus street micro-farm, delicious organic strawberries from Morrow farm in Ponchatoula, and incredibly flavorful green onions from the Indian Springs Farmer Cooperative.

Ashley, our Farmer Coordinator, has shared another of her great recipes this week. Her mushroom soup will really make the most of the baby portabella mushrooms from Red Hill Farm in your box this week, and it will keep you warm!

Look for next week’s Buyers’ Club Monday newsletter to be included in a new newsletter that will include farmer profiles, food system articles, store site progress news, and much more.

Below are this week’s map and recipe, enjoy!

Map: Local Farmers and Their Produce for 12.6.08

Recipe: Recipe for 12.6.08

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