The Box Meal Plan
Here at Hollygrove Market we like to celebrate the small victories. In the past couple months, one of our biggest little victories is the phasing out of the chincy looking folding tables and plastic tableclothes in exchange for rustic, reclaimed wooden furniture to hold our produce. Our friends over at the Preservation Salvage Store graciously donated their time and materials to make our store a little more pleasing on the eye, and we'd like to thank them for it.
This week, they outdid themselves, constructing a gorgeous display shelve and produce bin using nothing more than some reclaimed floorboards and scrap cedar planks. So next time you need some building materials for home improvement projects, head over to the Preservation Resource Center Salvage Store.
By Linda Michurski
Crescent Pie and Sausage is going to be your new favorite local hang-out. The place screams local with their constantly changing new selections of NOLA Brewery beer along with their unique selection of displayed photographs taken by a New Orleans native. Their specialty is, you guessed it, homemade pizza pie, and sausage that is smoked in house. And you have a front row seat as the chefs toss pies high into t he air until they form the perfect crust. In the spirit of local and seasonal food, the owners Bart Bell and Je ff B aron have created some special dishes that include fresh produce from Hollygrove Market & Farm. I was fortunate enough to get a sneak preview of some of their new seasonal creations along with a few favorites off their existing menu.
Enjoying a Satsuma Margarita cocktail made from fresh Louisiana satsuma juice, tequila and lime was how my evening began. My drink was a vibrant orange color reminiscent of Tang, the famous drink of the astronauts who first walked on the moon. A one of a kind soup followed, consisting of a mustard green and Parmesan broth perfectly balanced with the scent of smoked crimini mushrooms. The finishing touch, a Ryal's Dairy farm fresh poached egg floating a midst a sea of greens. Seasonal vegetables were the stars of my side dish of roasted turnips, green tomatoes, kumquats, and beets with a golden brown honey Satsuma sauce.
The Crescent Salad was a meal in itself; an array of mixed local greens surrounded by sliced cucumbers, tomatoes, mushrooms and grilled chicken and garnished with blue cheese, bacon and walnuts. The pie crust for the Margherita Pizza that I saw tossed in the air before it landed in the oven, was as light as a feather yet it held on tight to the homemade mozzarella and fresh creole tomatoes. The smells and tastes of the final dish, Merguez lamb sausage with harissa chili paste brought me back to my college days spent in Morocco. Hollygrove arugula with lemon and coarse salt was the well-paired side to this amazing creation.
My entire meal was a culinary journey through the South. As a native yankee girl, vegetables like turnips, mustards and green tomatoes would normally make me want to run in the other direction. Crescent Pie and Sausage makes me want to keep running back for more. To learn more about the restaurant, including hours and menu, visit them on the web at www.crescentpieandsausage.com.
-Curried Buternut Squash and Ricotta Pie
-Grilled Homemade Merguez Lamb Sausage and Arugula with Lemon
-Hot Coppa Salami Pizza Pie garnished with Hollygrove Arugula
-Margherita Pizza Pie with Housemade Mozzarella, Creole Tomatoes and Fresh Basil
-Side of Roasted Turnips, Green Tomatoes, Kumquats and Satsuma Honey
-Mustard Green and Parmesan Broth with a Soft Poached Farm Fresh Egg from Ryal's Dairy
On this glorious, sunny MLK Jr. Day, also a national day of service, AmeriCorps VISTAs from Rebuilding Together came out to lend a helping hand here at Hollygrove Market & Farm. The VISTAs were hard at work screening compost for the the new growing space dedicated to Grow Dat Youth Farm.
Rebuilding Together volunteers hard at work screening compost for Grow Dat Youth Farm's plot at Hollygrove Market & Farm
Grow Dat’s mission is to nurture a diverse group of young leaders through the meaningful work of growing food. They will work collaboratively to produce healthy food for local residents and to inspire youth and adults to create personal, social and environmental change in their own communities. Grow Dat is a place where people from different backgrounds and disciplines come together in research and practice to support public health, local economies, and a sustainable food system in South Louisiana.
The Grow Dat Youth Farm will begin its pilot year at the Hollygrove Market and Farm, while site development on our permanent site at City Park takes place. They hired 13 teenagers who will be employed from February through June to grow food that they sell and donate. Starting in February, Grow Dat's participants will begin working on their plot in Hollygrove Market & Farm in addition to helping out at the Saturday Market.
Do you have old electronics or cans of paint hanging around your home? Bring them this Saturday to Hollygrove Market and Farm, and The Green Project will happily take them off your hands! The Green Project will dispose of your paint and recycle it into their 100% recycled paint at their warehouse. The Green Project also partners with Capital Area Corporate Recycling Council and your old electronics will either be donated to schools and nonprofits or recycled into new electronics. Visit http://www.thegreenproject.org/recycling.php to see the complete list of acceptable electronics.
Do you have a fruit-bearing tree or edible plant on your property but neither the time, energy or materials to harvest it? If yes, volunteers from The New Orleans Fruit Tree Project would be happy to do it for you!
To further fulfill its mission of increasing the access of fresh, local produce to underserved populations in New Orleans, Hollygrove Market & Farm is pleased to announce The New Orleans Fruit Tree Project. This program will allow for city-wide harvesting of local fruits and edible plants from community space and private residential property. After homeowners and volunteers receive their share, surplus produce will all be donated to Second Harvest Food Bank.
Please register your tree or edible plant here and a staff person from Hollygrove Market & Farm will contact you with more information. If you have any questions or are interested in volunteering please email Megan Nuismer at email@example.com
Bring you kids out tomorrow for a ton of fun in the garden. These month's theme will be holidary gift making. Kids will be making okra ornaments, holiday gift bags, and dipping oils. There is no cost and activities will take place from 10am to 2pm tomorrow, December 4th. If you have any questions about the activities, you can contact Melissa Luer at firstname.lastname@example.org.
Thanks to an overwhelming response to Hollygrove menu at Martinique, they have created another delicious three course menu based around the produce here at the Market & Farm. You can check out the menu this week by clicking here.
By Linda Michurski
-Chargrilled double cut pork chop, roasted Arkansas Black apple demiglace Arabi's Farm roasted sweet potatoes, braised mustard greens
-Chocolate shitake ice cream profiteroles with chocolate ganache
-Satsuma pot de crème, Grand Marnier chantilly and white chocolate shavings
Now that the temperatures have cooled down a bit, it's time for lettuces and salad greens! Our resident expert on these fall crops, mentor farmer Macon Fry, has chosen to dedicate his Hollygrove plot entirely to arugula. While he grows a number of other greens and lettuces, such as kale and buttercrunch lettuce, he decision to focus solely on arugula was based on its relatively short shelf life and a supply of volunteer gardeners who help him out on his plot here at Hollygrove. With his current setup now Macon is able to harvest approximately 60lbs of arugula each week. By staggering his planting he is able to consistently harvest from 3-4 rows, providing us with a steady supply of arugula every week.
After a long, hot summer of no baking and the oven breaking down, I've decided to rebuild the oven with some upgrades and modifications. Our new oven won't change in size, but it will have better insulation and a doorway. Our new insulation will use perlite (those little white pebbles in your potting soil) and clay slip. The purpose of this new insulation is to increase the R-value and eliminate the possibility of the oven catching on fire (our last insulation was wood, so it occasionally caught on fire).
We will be building the oven over the next two weeks, so feel free to check out the progress next time you stop by the market. We will be unvailing the oven and baking some bread at our Autumn Harvest Birthday Brunch, so make sure to get your tickets soon!