Local Ingredient Box available Tuesday & Saturday for $25.oo USD.
Don't Forget to Bring Your Box or Reusable Bag!
Local Berry Good Breakfast
Also many other products are available from both on-site farmers & local area farms.
Eat Local Challenge by New Orleans Localvores
www.nolalocavore.org
www.nolalocavore.org
Strawberries (Hungarian Stlmt.): 1 pt.
Eggplant (Hungarian Stlmt.): 1
Yellow Squash (Ponchatoula): 1
Heirloom Tomatoes (Hungarian Stlmt.): 1 lb.
Bell Peppers (Ponchatoula): 2
Blueberries (MS): 1 pt.
Cantaloupe (Garyville): 1
Fairytale Eggplant (Ponchatoula): 1 #
Fairytale Eggplant (Ponchatoula): 1 #
Cucumber (Ponchatoula): 2
White Button Mushrooms (Independence): 1 pkg
Sprouts (Hammond): 1 bag
Patty Pan Squash (Garyville): 2
Marconi Peppers (Ponchatoula): 1
Peaches (Alabama): 3
Mushrooms, Peppers, & An Egg
- Mushrooms
- Bell Peppers
- Salt
- Butter
- Local Egg
o Cut mushrooms into squares, and season with a little salt in a colinder. Cut the peppers into squares about the same size as the mushrooms. Heat butter over medium heat until it starts to foam, add mushrooms, then add peppers. Cook for two to three minutes until the rawness of the pepper is gone. Bring the heat to low, crack a local egg, and put a lid on the pan. Once the egg is cooked to your liking, season with salt, and use any fresh herbs to garnish after sliding onto the plates.
- Strawberries
- Blueberries
- Cantaloupe
- Cucumber
- Peaches
- Sprouts
- Salt
- Sugar
o Cut the strawberries, and cantaloupe into pieces about the size of the blue berries. Peel the cucumbers and cut them in the same fashion. Peel the skin from the peaches, remove the pit, and cut into similar size pieces. Place all fruit into a bowl and season with salt and sugar. Let sit in refrigerator overnight, and mix with sprouts for a nice breakfast.
Oven Charred Tomato, & An Egg
- Tomato
- Herbs
- Salt
- Local Egg
- Butter
o Turn the broiler on in the oven. Cut the tomatoes into relatively thick slices, season with salt and broil until the top begins to char, flip and begin cooking the egg. Melt a little butter in a sauce pan over low heat, crack the egg in the pan and place a lid on the pan. Once the other side of the tomato is charred to your liking, slide onto plate. Season one more time with salt, and any herbs you have gotten locally. Slide the cooked egg on top of the tomato once cooked to the desired doneness.
Grilled Eggplant, & Squash, Oven Charred Tomato
- Eggplant
- Squash
- Oven Charred Tomato
- Salt
- Local Cane Vinegar
- Herbs
o Cut the squash and eggplant lengthwise into thicker slices. Season with salt in colinder for twenty minutes. Grill on an extremely hot grill, rotating once at 45 degrees, then flipping, and rotating another 45 degrees. While the vegetables are hot, season with the vinegar, and herbs. Cut into squares and stack them on the plate with the oven charred tomato from previous recipe.
Squash, & Potato Breakfast Hash
- Squash
- Potatoes
- Salt
- Butter
- Herbs
o Grade the squash and potato on a cheese grader into a towel, and squeeze all the moisture out over the sink. Heat butter in sauce pan over medium heat until it begins to brown, add the Potatoes, and Squash to the pan, toss the vegetables, season with salt, and cover with lid until the potatoes are cooked. Finish with local fresh herbs, and season with salt.
Cucumber, & Peach Salad
- Cucumber
- Peaches
- Salt
- Mint
- Rosemary
- Local Cane Vinegar
o Peel and seed the cucumber, reserving the seeds and discarding the skin. Peel the peaches, reserving the skin, pit and cut into bite size pieces. Combine the peach skins, salt, cucumber seeds, small amount of rosemary, and mint in blender and blend until smooth. Use water if needed to thin. Cut the cucumber into pieces about the same size as the peaches. Combine Peaches, Cucumbers, and Mint Leaves in bowl, dress with the Peach Skin Mix, and season with salt and local vinegar.
Beet, Peach, Goat Cheese, Rosemary Salad
- Beets
- Goat Cheese
- Peaches
- Rosemary
- Salt
- Local Cane Vinegar
o Trim Beets and roast with the whole rosemary in the oven wrapped in foil. Roast until done, when a knife pulls freely from the largest beet, they are done. Peel beets while still warm, cut into cubes, and season while hot with vinegar and salt. Peel the peaches, pit the peaches, and cut the peaches into cubes. Combine the beets with the peaches in a bowl for twenty minutes, and then strain. Combine torn pieces of goat cheese, and finish with finely chopped rosemary salt (chop rosemary with salt in a pile). Finish seasoning with vinegar, and add any herbs such as tarragon or parsley to the mix.
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