March 2009

Everyone eats. . . 3 times or more a day. We usually don’t think about why we eat what we eat. Do we? Okay so may be that’s not true. We try to eat healthy based on news, media, commericals, morals, ethics, or myriad of other reasons. We do currently eat based on where the food comes from. My backyard? The neighbors? The tomatoes from the urban community plot? Why do we feel like those things are important?

Hollygrove Market & Farm staff and partners are currently trying to address and re-think the answer to these questions (and there are many more). What is important to the Hollygrove Market & Farm is our community and developing the community’s access to fresh local food resulting in a unique location: a working urban micro farm with a produce store at its center. HGM&F will also provide educational courses and programs ranging from gardening, marketing your backyard gardens, cooking, and promoting healthly lifestyles, to name a few.

This week if you had a chance to stop the market on Saturday we had Nat Turner of The School at Blair Grocery provide insight & excitement into vermiculture with Compost Tea demostration.  We also added Smith Creamery’s Dairy products to the front of providing access to fresh local foods and offered a few new items in your box such as: fava beans, kholrabi, lacinato kale, and swiss chard. The beautiful chard and kale were provided by an urban grower near Xaiver, Macon Fry and were the inspiration for the recipe in this weeks’ box.

Week 24 Recipe:  lasagne verdi

Week 24 Farmers & Map:  What you eat & from where


The staff at Hollygrove Market & Farm and I am sure everyone else is just as excited as we are to hear that the Obama’s will have an 1,100 sq foot garden on the south side of the White House. The article first appeared in the NY Times over a week ago and there was also a morning news segment about how everyone in the family will be “pulling weeds whether they like it or not.”

This is a smart and powerful statement to the American people, however, it is not a new idea.  Eleanore Roosevelt had her own Victory Garden on the White House. Woodrow Wilson had sheep on the White House lawn to save manpower that was required to mow the lawn. The wool from the sheep was donated to the Red Cross. Mr. & Mrs. Wilson were also role models for the rationing program where they observed ‘wheatless Mondays’ and ‘meatless Tuesdays.’ Talk about a Green President.

Victory Gardens were a part of the World War I & II era where they were known as ‘food gardens for defense.’

These ‘food gardens for defense’ were vegetable, fruit, and herb gardens planted during a serious and strained economy. Victory Garden were also thought of as a ‘morale booster’ because of the empowerment one feels to create and maintain a garden but what is ultimately helping your country. Victory Gardens existed not only in America but in Britain, Canada, and Australia as well and there they were created to help ease the pressure on food production. Sounds a bit familiar doesn’t it?

It seems like every time you pick a newspaper or watch the news– someone, somewhere– is rethinking or simply returning to the idea of fresh local fruits and veggies. But now its goes beyond local, it’s a ‘new culinary movement,’ they call it artisinal but really it’s old school methods of food preparation. Check out what’s going in Brooklyn and it’s not just there it’s EVERYWHERE! Surprisingly and fortunately it is happening among the younger generations, namely the 25-37 age group.

As if all of the coverage of food, growing to cooking shows isn’t enough to inspire you to get your dig on then you should check out Kitchen Gardeners International to find out ‘How Much your Garden is Worth?’

This past Saturday was a perfect Saturday–blue skies, temperate climate, and a few new items included in your weekly box. We had heirloom varieties of turnips and radishes, as well as, a mixed bunch of beets.

This past Friday, was the Vernal Equinox, the 1st (official) day of Spring! What this means is that the hours of daylight have increased because the Earth is tilted toward the Sun which also means it is the perfect time to plant your seedlings whether they are your Creole tomatoes to Clemson spineless okra. We are about to enjoy the bounty of Spring and during the next few weeks (especially the middle of April) you may start to notice some dramatic changes in your box.

Also this past weekend reminded some of the staff at Hollygrove Market & Farm that Sunday’s and Sunday Brunch are truly where its at! There is nothing like sleeping in on a Sunday, lazily reading the paper, enjoying your coffee, and brunch. This is the perfect time of year to enjoy what you have in your box and because of this reason (i.e. hedonism) that inspired your weekly recipe(s). Ashley Locklear created this a few Sundays ago while staring into the refrigerator lazy-eyed and uncaffeinated. ‘What am I gonna do with all this food?’ Answer: Get creative! Log into the New York Times’ and check out the recipes from the Minimalist Chef (who also help inspire the recipe). So what you have here is a few simple easy brunch ideas, of course, don’t forget the other side items: fresh squeezed blood orange juice, sauteed andouille, and whatever else may be on your mind and in your fridge.

Each and every week we try to get each item in quantity for the box and other times we might have few bins that rotate. Everything is subject to change based on availability and because of availability we ask that you take only the prescribed amounts for each item in each bin. When taking prescribed amounts of produce for your Buyers’ Club box be sure to check signage and doing so ensures that there is enough for everyone. If you would like to exchange one item for another please be sure to wait until you have reached the exchange table (at the end) and only exchange for items on that table. Thanks so much for your understanding and cooperation!

Week 23 Recipes:  Glazed Strawberries & Beets & One Hardy Omelette

Week 22 Farms:   Map

The staff here at Hollygrove Market & Farm we pretty much live, eat, & breathe everything about food. Whether it is falling asleep reading seed catalogs, catching up on the Green News featured daily in the New York Times, or simply cooking, sampling, and cooking some more. We are always trying to reinvent old favorites and maybe come up with a few new ones (usually through a serendipitous accident)– all of which is based on at least four ingredients included in your weekly Buyers’ Club box.

A few weeks ago, some of the staff at Hollygrove Market had a chance to check out (finally) Cochon’s Butcher. Butcher has a awesome selection of cured meats as well as an impressive selection of sandwiches both of which you may not find anywhere else in the city proper. We purchased a few items: head cheese & a 1lb of andouille sausage. If you love classic New Orleanian foodstuffs as much as we do, then it should come as no surprise that the Baby Shiitakes added to a classic pot of  Chicken & Andouille Jambalaya enhances both flavor and texture– earthy smoky undertones. We strongly encourage you to try the recipe because believe me I can eat the classic New Orleans Chicken & Andouille Jambalaya every week until the day I die.

Also if you had chance to stop by the market on Saturday, the Master Gardeners we at it again! Even braved the rain! Soon a Spring planting will rocking out front–all of which will have an educational purpose.  Thanks to all the volunteers who came, conquered, and rocked out this past rainy Saturday!

Recipe: Smoky Jambalaya

Week 22 Map:

Hollygrove Farms

CCFM Benefit & Cookbook Release:

On Thursday, March 12, the Crescent City Farmers Market community will host a book signing like no other. CCFM Cooks! is generously sponsored by TABASCO®. Local chefs, farmers and market shoppers will recreate recipes they contributed to the Crescent City Farmers Market Cookbook, and autograph copies with Poppy Tooker. Locavore guru, Alice Waters of Chez Panisse is the evenings honorary chair.

The 7-9 p.m. event is $50 per person and will take place in the courtyard of Tulane University Square (formerly Uptown Square). The Patron Party begins at 6 p.m. and features farm fresh cocktails and conversation with Alice Waters, special chef offerings and a cookbook for $250 per party of two. For $500 per party of two, one of Alice’s signed cookbooks is added. For tickets, call 504.861.4485 or purchase them at the Welcome Tent of either our Tuesday or Saturday market. Tickets available online! The event is co-chaired by Margaret Saer Beer and Leah Whann.

Farm fresh cocktails by our friends with Tales of the Cocktail, locally brewed Abita Beer and wine courtesy of our neighbor Hopper’s Wine and Spirits will be poured at the event.  Chefs, farmers and market shoppers are creating recipes from the cookbook at the event.

This past Saturday at the Hollygrove Market & Farm was quite an eventful day. We had the pleasure of having the Symphony BookFair for the second weekend in a row and what a great success it was!

The real action was created by the Master Gardeners who came and conquered the grounds out front of the store. These grounds are to be future garden beds that will have a few different themes such as, aromatic and texture qualities. The Mission of the Master Gardeners is to promote a love of gardening, a search for knowledge and a desire to share that knowledge with others is central to the program.

Master Gardeners enjoy the friendship of others who share their interests, to gain and share horticultural knowledge and to give back to the community through their volunteer commitment.

vintagegardenWe also had the pleasure of having the Vintage Garden Kitchen, which is a part of the Arc Enterprises, offer samples of delicious Tomato Bisque.  The Vintage Garden Kitchen prepares gourmet soup and other food products for wholesale and retail using vegetables, fruits, and herbs grown in their organic Vintage Garden as well as products from local farmers and grocers. The VGK’s chef, Leo Tandecki, creates all natural healthy soups which are made from scratch on a weekly basis and also caters to individuals with special dietary needs. For more information please check out VGK’s site.

This week, Ashley Locklear, created the Savory Mushroom Marinade which is quick, easy, and can be used in a variety of dishes. Don’t forget to check out sections Fresh and Taste if you any questions about how to store items or need to know the best way to prepare your produce.

Savory Marinated Mushrooms

Hollygrove Farmers Map: Week 21

bookfair This past weekend if you had a chance to stop   by the market you had the pleasure of devouring some literature with the Symphony Book Fair. The book fair featured a variety of cookbooks, history, children’s, and more; thanks to everyone who helped make it a huge success. The Symphony Book Fair will be joining us again this weekend!

Come, get your fresh vegetables and get your read on!

greensThanks to all of you who came by this weekend to get a box and helping to make Hollygrove Market such a great success. This past weekend you may have had the chance to sample some Reincarnated Tomatoes and No-bite Mustard Greens. These recipes include at least 4 items in your weekly box and a few other items you can find around your kitchen. The inspirations for these recipes comes from everything Southern. Try taking advantage of some items you have seen in your box on probably more than a few occasions– time to give those mustard greens a try!  A traditional Southern meal of greens, stewed tomatoes, rice, and cornbread is perfect for this time of year.

Reincarnated Tomatoes & No-Bite Mustard Greens

Week 19 Map: Farmers & Produce