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The Box Meal Plan

Every market day, we seek out recipes to make it easy for you to use all the items in the box. We recommend looking through previous posts if you don't like this week's recipes.
Posted 6/21/2011 11:52am by Linda Michurski.

Hello Locavores,

Last night I was invited to my friend Sarah’s for a locavore dinner. She lent me a cookbook of seasonal dishes called Kitchen Express by Mark Bittman. Mark writes his recipes for all seasons, in a style that cooks can relate to; a simple uncomplicated free form that leaves lots of room for self expression. As a cook who never measures a thing, this style intrigued me and I decided to try it for myself. Below is the beet salad that I contributed to the dinner.

Linda Michurski

Hollygrove Market & Farm



Yogurt with Fresh Fruit and Local Honey

Ryals Dairy goat yogurt (or homemade if you make your own) combined with Jay Martin’s raw honey, blueberries and nectarine slices. Top with local pecans if desired.


Sloppy Janes with Tomatoes, Herbs and Patty Pan Squash.

Saute onion, garlic, cubed patty pan squash and ground beef until brown. Add heirloom tomatoes, fresh herbs of choice (basil, thyme, sage, oregano, chives, garlic chives, purple basil, rosemary) and Avery Island salt to taste. Simmer until tomatoes cook down a bit and flavors marry.

Roasted Beet Salad with Spring Onions, Pecans and Pepperland Peach Habanero Pepper Jelly Vinaigrette.

Roast beets in a 400 degree oven until you can get a fork through them fairly easily. Cool and peel beets then thinly slice them and arrange on a small plate. Top with thinly sliced spring onions, and whole pecans. Make a vinaigrette with pecan oil, Steen’s cane vinegar, a large spoonful of peach or pineapple pepper jelly, a dab of local honey and a few thinly sliced spearmint leaves. Whisk together and drizzle on top of salad.


(Here is my adapted version of one of Mark Bittman’s recipes)

Summertime Shrimp Salad

Toss shelled Louisiana shrimp in pecan or Texas Olive Ranch olive oil, and Avery Island salt, and grill or broil until cooked through.  Zest a lemon (optional) and combine with pecan or olive oil, chopped sweet or lemon basil, and salt. Add diced spring onion, chopped cucumber and chunks of ripe peaches, plums, nectarines or melon. Serve the shrimp on top or chop it up and mix it right in the salad.




Posted 6/16/2011 11:36am by Bill Pastellak.

A little bit more than a month a Elizabeth Shephard, Chief Sustainability Officer at LifeCity, stopped over at Hollygrove Market & Farm to do a in-person "green audit" for lack of a better word. For those of you who don't know about LifeCity, here's a little bit about them:

LifeCity is a membership-based organization that supports the development of green businesses, while educating consumers about green products and services. It’s a win-win situation: consumers receive discounts to green products and services through our membership card, and certified LifeCity businesses receive greater visibility and support of LifeCity members. Together, we help keep Louisiana beautiful – now and later.

As an urban farm, local produce market, and a community garden space, we're all about green & sustainable and keeping our environmental impact to a minimum. Problem is, since everyone on staff is on-board with the green philosophy from the get go its very easy to overlook some of simple things you can do to reduce your environmental impact. That's were LifeCity came in. While they acknowledged we were doing many things right, they had plenty of reccomendtions of how we could improve our operations. We only received 2 out of a possible 5 stars, so we look forward to working on implementing LifeCity's suggestions in the coming months, with the hope that we will eventually get all 5.

Best of all, being certified green can save you money at Hollygrove Market & Farm. How's that you ask? All you have to do is purchase a Green Card from LifeCity. It only costs $20 and entitles you to discounts at a number of green certified businesses around New Orleans. It's definitely worth it, as I've already seen one customer save $20 with their Green Card just by shopping at the market.

To check out Hollygrove Market & Farm's Asssessment Summary, click here.

Posted 6/14/2011 10:15am by Linda Michurski.

Hey everybody,

As you can see from the recipes, I'm a huge fan of fresh garden herbs, especially basil. If you don't have an herb garden, I suggest you plant one or just start a few herbs on your patio in pots. Basil seems to love New Orleans as I've been growing it for years and I've never seen bigger plants than the ones that grow here! Purple basil varieties are a little trickier because they aren't quite as heat resistant. Mine have survived so far in full sun but they look a little stressed. I recommend you put them in an area where they get a little break from the solar planet. Or, when you stop by the Hollygrove Market, feel free to ask one of the staff members to cut you some fresh herbs from the Farm. The Market gardeners will be happy to sell you some culinary herbs and edible flowers to season your savory dish. Here are a few simple recipes you can prepare using the Hollygrove Market & Farm Weekly Produce box. Enjoy!

Linda Michurski

Hollygrove Market & Farm



Seasonal Fruit Salad

Colorful Scrambled Eggs


Sliced Heirloom Tomato Salad with Fresh Mint, Basil, and Steen's Cane Vinegar

Iced Thyme Lemon Balm Herbal Tea


Ryal's Grass-fed Goat (or Beef) Meatballs with Fresh Herbs

Patty Pan Squash with Fresh Thyme & Ryal's Dairy Garlic Chevre

Pickled Okra

Posted 6/9/2011 5:33pm by Leslie Gilman.

Every week Hollygrove Market blogger Leslie Gilman highlights some of the less popular, but equally delicious items here at the market & farm. She wants to make sure all the box items get put to good use, so she tosses in some simple and quick recipes for you convenience.


If you're just starting to dabble in the wide green world of eating leafy vegetables outside the realm of lettuce, let me introduce you to a personal favorite: kale.

Kale is a beauty to behold in all its varieties - of which there are dozens. There is Purple Kale with its delicate, kale purpleviolet tinged leaves curling up at the edges (my favorite); stout, blue-ish green Siberian kale, and even Dinosaur kale, whose skin is rough, tough and crinkly - much like what you'd expect if you were to reach out and give a Tyrannosaurs Rex a little pat on the head. Kale is so lovely, in fact, that it has recently enjoyed some years posing as an ornamental shrub - but please, don't do this to it. It can do so much more for your dinners and your health than it could ever do for your driveway hedge.

Kale, a descendent of wild cabbage, is one of those notorious cruciferous vegetables. If you aren't familiar with this family, allow me to illuminate: cruciferous veggies are among the most widely studied vegetables for their anti-cancer properties. They are the superheroes of vegetables and make greens like Iceberg Lettuce blush in shame. Their leaves are positively turgid with anti-oxidant and anti-inflammatory nutrients, as well as anti-cancer nutrients known as glusinolates. The nutrients found in kale aid in detoxification, lower cholesterol, provide cardiovascular support, and are high in fiber. And it has barely has a calorie to call its own.

You'd think, that for all that it boasts in the good-for-you department, it might be lacking in taste. And yet, it's wonderful. Kale is one of those vegetables you should always have on hand to throw into whatever else you are making-- adding color, a delicate and earthy texture, and a bucket full of vitamins to your meals.

caldo verdeTo prepare: Choose kale that is deep in color (not yellow) and moist but hardy (not wilted.) After you wash the leaves, pull the long stems up and off the spines of the leaves and either discard or chop the stems finely into 1/4" pieces. Coarsely chop the leaves into bite-sized pieces - unless you will be doing so anyways after boiling. The last thing you want your dinner guest to worry about it is how to gracefully slurp a dangling leaf off of his or her chin. An easy way to cut big leaves like kale and chard is to pile a bunch of them together, roll them up, and chop them into ribbons.

To cook: Cruciferous vegetables, like kale and its cousins chard and collard green, are bitter to the taste when consumed raw. You'll want to boil or steam them down for a few minutes before adding them to other dishes. (As always, steaming best preserves vitamins.)  For most kale varieties, 5 to 6 minutes of boiling will do the trick. Tasting is always the key - just try a bit and see if it has lost its bitterness and roughness.

When the kale is done, drain it in a colander and allow it to cool. If you're in a pinch for time, go ahead and dunk it in cold water on it to speed up the cooling process. Now, squeeze the kale between your hands and press out as much excess water as you can muster. Chop the kale and spread it on a sandwich, throw on a pizza, toss on a salad, add it to a soup or stew, spoon it on top of eggs, or mix it with a wonderful grain - such as quinoa or wild rice for a hearty lunch. Even better, add some almonds, sesame seeds or currants and a light dressing of olive oil, lemon or tamari - and some salt and pepper. Voila! It's delicious. It is also wonderful served as a side dish - blanched and flash-cooked in olive oil and then seasoned. Kale is one of those indispensable vegetables that you should always have in your refrigerator. It can be added to almost anything, lending its generous helping of vitamins and earthy subtleness to any meal.

Click here for kale recipes

Caldo Verde, a delicious kale soup 

Posted 6/7/2011 8:33pm by Bill Pastellak.

Stop on by every Thursday at 10am for an hour long "Relax the Back" yoga session with TriYoga of New Orleans. Only $5 for the class, beginner welcome. Please remember to bring your own mat or towel. Learn more about TriYoga by going to www.triyoganeworleans.com

Posted 6/6/2011 6:54pm by Bill Pastellak.

Join Rachael Reeves and Jen Stovall of Maypop Community Herb Shop in a medicinal plant walk at Hollygrove Market this Saturday between 10:30 and 11 am. We will be taking a stroll around the Hollygrove gardens and discussing ways to use the culinary garden as your personal medicine cabinet. Come learn how to use your food as medicine and different uses for plant friends that you already have or might be thinking about growing. Please bring a hat and water since we will be out in the sun, and paper and pen to jot down notes. $4 suggested donation.

To find out more about the store and the classes that they offer, check them out at www.maypopherbshop.com or on Facebook. Maypop will also begin selling their herbal tea blends and culinary spices at Hollygrove Market, beginning this Saturday. Look for their shelf near the front door.


Posted 5/29/2011 12:27pm by Bill Pastellak.

Last week's unfornate shooting of Boucherie chef & owner Nathanial Zimet shows that no one is immune to current rash of random acts of violence in New Orleans. Boucherie a weekly patron of Hollygrove Market and recently donated there time and resources at Hollygrove's Party in the Garden by bringing out their big purple truck "the Que Crawl". More importantly, Nathanial is a member of the local food community here in NOLA so we want to make sure we do anything we can to help him out in his time of need.  To that end, we want to get the word out about the Nathanial Zimet Fund which was set up to help him out with his medical bills and long road to recovery. You can learn more about the fund and other restaurants who donating some of the proceeds from their restaurants by going to http://benefit4nathanial.wordpress.com/.

Posted 5/23/2011 2:12pm by Bill Pastellak.

We would like to thank all of the wonderful sponsors and people who helped to make our Party in the Garden a great success and a lot of fun! We celebrated the importance of Locally Grown Seasonal Produce, Local Businesses and Local People. And you all spoke about how important this to you by fully supporting us with your presence!  We look forward to seeing you at our markets and future events.

To our Community Gardeners, Master Gardeners and the Grow Dat Youth Farmers all of Hollygrove Market & Farm for keeping our gardens flowing with fresh vegetables, fruits and flowers.


A very special thank you to Louisiana fresh, for the kind donation that kick started our fundraiser!

The Staff at Hollygrove Market & Farm

Our Fundraiser Committee

Friends In Need - for the silent auction

The Live Auctioneer John Calhoun and his band, Trey Ledford, Steve Walkup, Marcus Bronson

All of our Great Volunteers, too many to mention


The Farmers:

Bill Ryal's Goat Dairy -  www.rockingrboers.com/goat-dairy.html

Covey Rise Farms - www.coveyriselodge.com/farm.php

Frank Fekete

Jeanette Bell

Mississippi Natural Products

Lauren Smith of Harmony Farms for her blueberries

Jay Martin for his Raw Honey

Tony Accardo

Stuart Gardner for his grass fed beef

www.ecoproductsstore.com gave us a great discount please support them for your compostable needs

Live Music by Los Po-Boy-Citos & the Swamp Lilies

Quigley Construction Company

Pontchartrain Vineyards

NOLA Brewing



And of course all the great chefs and fine restaurants of NOLA!

Posted 5/12/2011 1:55pm by Bill Pastellak.

So here it is, the menu for the Party in the Garden Fundraiser. I would say more, but I think the menu speaks for itself. Tickets include all drinks, food, and entertainment. Click here to purchase tickets early and save $5 off the door price.


Eggplant Amouse Bouche


Blueberry Gazpacho with Beet and Tuna Ceviche, Red Potato Chips

-Blackberry Specialty Cocktail

Crescent Pie and Sausage Co.

– Corn Maque Choux (vegetarian)


– Berry Rum Punch

Eiffel Society

- Macon Fry Arugula Salad (vegan)

Hollygrove Market &Farm

– 360 Vodka with Pineapple Sage Syrup and Lime


– Spring Vegetable Soup (vegan)

La Petite Grocery

– Zucchini and Summer Squash Fritter with Herb Emulsion (vegetarian)

Le Foret

– Duck Liver Pate with Shiitake Confit, Watercress Salad and House Made Crackers


– Bruschetta with Ryal’s Dairy Goat Cheese, Heirloom Tomato, Mint, Olive Oil (vegetarian)


– Tea Sandwiches with Herb Cream Cheese, Tomato, Cucumber (vegetarian)

- Housemade Pimm’s Cup Infused with Fresh Coriander


– Chickpea Panisse with Squash Marmalade (vegan)

Slice Pizzeria

– Papaya Mint Bruschetta with Red Onion, Jalapeno, and Cilantro on House Made Flatbread (vegan)


– Fava Bean Bruschetta with Ryal’s Dairy Goat Cheese (vegetarian)

Three Muses

– Duck Confit with Housemade Rigatoni

- The Muse (Cucumber-Infused Gin, Strawberry Puree and St. Germain)

Two Cook for You Catering

– Farm Egg Salad Crostini, Spring Onion, Easter Egg Radish, House-Smoked Bacon

Ye Old College Inn

– Watermelon Gazpacho

 -Wine from Pontchartrain Vineyards -

Posted 5/5/2011 5:55pm by Bill Pastellak.

Just this past Tuesday, Hollygrove Market & Farm ventured into the world of vertical farming and aeroponics. Working with Doug Jacobs of AMPS (Aquaponic Modular Production Systems), Hollygrove Market & Farm installed four Tower Gardens in our community garden section. The Tower Garden is utilizes aeroponics, which is similiar to hydroponics, to grow a variety of lettuces, herbs, and fruiting vine plants (i.e., tomatoes, cucumbers, squash). This system is ideal for those who are tight on space since you can grow up without having to grow out. For more information on the aeroponics systems and pictures of the Tower Gardens at Hollygrove Markekt, head on over to the AMPS facebook page.

The Box Meal Plan: September 23rd through September 25thSeptember 22nd, 2014

These recipes manage to feel indulgent without requiring too much of your time in the kitchen. Throw them together for a last minute meal or impress guests with how hard you slaved over a hot stove/cu

Hollygrove Kids' ClubSeptember 22nd, 2014

 The Hollygrove Farm Kids' Club is a wonderful opportunity for children ages 3-12 to get their hands dirty on our farm. The Kids' Club is led by one of our Mentor Farmers, Amber Dawn Parker. 

What's In the Box?September 22nd, 2014

  About the Weekly Local Produce Box -For $25, customers can purchase a share of local produce from our network of farmers in Louisiana & southern Mississippi. The produce in the box is a mix

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