February 2009


Thanks to our members, the Hollygrove Market and Farm Buyers Club has been a great success.   We now have over 600 members and supply about 175 produce boxes each week.  Given our growing membership and the availability of fresh produce from our Growers, we will no longer require our members to confirm Saturday purchase of a produce box by email.  However, you can still take advantage of payment by Paypal online.  Thanks for supporting Hollygrove, our Growers, and local agriculture and we look forward to seeing you on Saturdays between 10 AM and 2 PM.

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Hollygrove Market & Farm this past weekend had better than expected turnout with all of the Mardi Gras festivities rolling throughout the city. We hope you enjoyed your carnival as much as we did. We had a variety of savory vegetables in the box and we appreciate all of our members who were able to make the trip to pick up the box.

Also one of our Urban micro farmers, Philip Soulet, had an article featured in Where Y’at about the growing tide of backyard gardners in New Orleans and the importance of being sustainable. Check out the article: Backyard Gardens Proliferate.

This weeks recipe is inspired by the season’s last production of cauliflower and cabbage which makes use of 5 to 6 items included in your box. It is simple, tasty, and requires no cooking, just 20 minutes of chopping, dicing, and some slicing.

The Strawberry Vinaigrette is a contribution of Jim Bremer, who is the one man show of Excellent Produce, a speciality wholesale distributor to chefs in the city.

Enjoy!

Strawberry Vinaigrette

Savory Cauliflower & Cabbage Slaw

Week 19 Map: Weekly Farms

We at the Hollygrove are committed to bringing you fresh local produce and this past weekend was no exception. In your box you may noticed several leafy salad greens that range from winter density to speckled butterheads to a variety of endive known as escarole. It is because of the bounty of both Winter and Spring that we are flush with both tender and hardy lettuces.

We also had one veggie bin that changed rotation of produce throughout the day this is because we have limited quantities of those items and they are a little different so we try to give everyone a chance to try something new. So in honor of trying something a little different, we are already looking ahead to the cornucopia of Spring and Summer. This week it shows in our recipes something a little spicy and colorful such a Rougail or pico de gallo endive. Both recipes are light, spicy, and flavorful. Hope you enjoy!

Radish & Turnip-creole-rougail

Pico de Gallo Endive or Some other hardy lettuce

Week 18 Map:2.14.09

This past Saturday if you happened to stop by the Market chances are you had a chance to sample something very different: a red bean & rice cake. The red bean & rice cake was a serendipitous accident that Ashley Locklear had while trying to perfect the original intention: a chilled red bean & rice salad. After preparing the beans and chopping all the other ingredients for the recipe the realization came when checking on the rice — too moist, too sticky, and in a city who is proud their rice cooking abilities this is a giant blunder. Instead of scrapping the whole recipe and the ingredients (what a waste!), the idea came to shape them into patties and serve with a Remoulade sauce. Necessity is truly the mother of invention or really a lack of money to recreate the whole thing and being wasteful.

So you can download the original recipe below which is for the red beans and rice salad, it includes at least 4 ingredients that were in your Buyers’ Club box. Just remember if your popcorn rice is little sticky after cooking save yourself some time and shape the concoction into patties and lightly coat a hot iron skillet with a few drops of oil then throw those little patties in until they create their own little crisp crust.

Recipe for Week 17:

red-beans-salad

Map: Local Farmers and Their Produce for 2.7.09

In honor of Mardi Gras, we have decided to put coconuts in many of the boxes this week! As our volunteer, Kryss, and I bagged the popcorn rice on Friday afternoon, I couldn’t help but think of the breakfast I’d be making on Sunday morning using the following:

  • Campbell Farms popcorn rice (in your box again this week!)
  • coconut milk
  • shaved coconut pieces
  • a pinch of raw sugar
  • a tiny bit of ginger

Though the rice is wonderful in savory dishes, I think it would compliment the coconut very well.

Check out Ashley Locklear’s curry recipe below!

Map: Local Farmers and Their Produce for 1.31.09

Recipes: Root Vegetable Curry & Turnip Cough Linctus