Hollygrove Market and Farm Home Delivery
I've been a fan of Hollygrove Market and Farm for some time now. They are close to my house, have Tuesday afternoon pick up hours in addition to regular Saturday hours and always provide really lovely produce, eggs, milk and more. Despite the fact that I have often picked up some goodies from Hollygrove Market, it has always been from the Lagniappe tables, never the box itself.
I'm about to change that. Because they will bring it to my door. Yeah I know and yes, I really am that lazy.
Hollygrove Market and Farm recently announced their Produce Box Home Delivery Program, whereby you can get your nice locally grown fruits and vegetables, yard eggs and even Smith's Creamery milk (which I adore like crazy and deserves an entire post of its own) all delivered to your doorstep on Saturdays. They will deliver to all neighborhoods within the city limits of New Orleans (excluding New Orleans East) as well as limited service to Metairie. Boxes must be paid for in advance and there is a $2.00 delivery fee. Well worth it, I say.
Initially, the packages were produce box only, produce box with half gallon of milk and produce box with a dozen eggs. I wanted produce with half dozen eggs and a half gallon of milk, so I emailed asking if that could possibly be an option. Wonderfully, it became one. Thanks, Bill!
I'm excited about spending time on Saturdays to review the box and plan a week's menu accordingly. And yard eggs for breakfast!
Does anyone else go to Hollygrove Market? What have you cooked from their offerings? Also, anyone have any great recipes for mustard greens?
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5 comments:
I've still never made it to the Hollygrove Market. One day...RE: mustard greens, cut 'em fine, cook 'em down, and use 'em in a frittata with those eggs. Or use in soups w/pasta & beans. Or smother 'em down with bacon grease & ham hocks.
Mmm, frittata. Thanks for the suggestions, Celeste.
what a great post! thank you!!
thanks, termite!
We go to hollygrove to get a box occasionally - aside from spring lettuce overload it is cool.
Solution for greens hell: Gratin! Make bechamel sauce. Mix sauteed greens (with some onion, in olive oil) with bechamel. Put cheese on top and bake it until brown and bubbly.
Works very well with the really bitter stuff, like dandelion and turnip green in addition to mustard, collard, etc. Swiss chard is also great. (tip w/big stems is to pull them out, chop small and cook them a little extra.)
I'm married to a greens addict and I don't like them as much as he does-but bechamel, like butter, can fix anything. :)
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