For $25, customers receive a share of produce highlighting seasonally produce grown throughout the region. While the items in the box change every week, it always contains enough produce to meet the needs of two adults. No reservations are necessary, simply come to our market on Saturday or Tuesday to pick up your box. If you can't make it to the market, we have produce delivery services to a few satellite locations.

FOR THIS SATURDAY (Aug 28th):

In the Box:

-Peaches (3) (AL)

-Cucumber (2) (Hungarian Settlement, LA)

-Sprouts (1 bunch/bag) (NOLA)

-Okra (1 bag) (Hungarian  Settlement, LA)

-Asian Pears (2) (St. Francisville, LA)

-Butternut Squash (1) (Braithwaite, LA)

-Organic Limes (2) (English Turn, LA)

-Mustard Greens (1 bunch) (Hungarian Stlmt., LA)

-Herbs (1 bag) (Husser, LA)

-Tomato (2) (AL)

-Shiitake Mushrooms (1 ct.) (MS)

  -Icebox Melon (1 ct.) (Ponchatoula, LA)*
*First 90 customers

Lagniappe:  Acorn Squash, Butternut Squash, Spaghetti Squash, Cucumber, Fairytale Eggplant, Mixed Peppers, Green Tomatoes, Peaches, Okra, Mustard Greens, Tomatoes

1 shallot, sliced

2 cups roasted butternut squash

¾ cup coconut milk

2 cups chicken stock

2 teaspoons salt

1 teaspoon black pepper

1 tablespoon chipotle, chopped

1 granny smith apple, diced for garnish

Roasted butternut squash seeds, for garnish

Directions

1. Heat pan on medium heat. Add oil. Add Shallots.  Saute until shallots are translucent.
2. Add butternut squash.
3. Add coconut milk and chicken stock.
4. Add salt, pepper, and chipotle.
5. Cook for 10 minutes until all flavors are combined.
6. Puree.
7. Serve with a few apple pieces and seeds on top.

1 lb fresh beans/peas ( 1 variety or a mix)

½ cup butter

2 cups chicken stock

1 tsp fresh thyme

1 tsp salt

½ tsp black pepper

Directions:

1. Cook diced potatoes in a pot with plenty of water. When done, strain and spread out on a plate or tray. Put in refrigerator.
2. In a small pot melt butter. Add fresh beans/peas and cook for 5 mins.
3. Add enough chicken stock to not quite cover beans/peas.
4. Add thyme, salt and pepper. Bring beans to a simmer.
5. Cook till beans/peas are done 10-15 minutes. Add potatoes.
6. Adjust seasoning, if necessary.

3 tablespoons butter, room temp

3 tablespoons vinegar

Salt and Pepper, to taste

1 cup of water

Directions:

1. Cook peas with 1 bay leaf and a clove of garlic until done.
2. While peas are still warm put ¼ cup in a blender, add some butter and vinegar.
3. Puree, adding water as necessary for consistency.
4. Add salt and pepper, to taste.

1 small Eggplant, roasted

8 cherry tomatoes, halved

¼ onion, diced

4 tbsp olive oil

½ lb pasta, cooked

Juice of ½ lemon

4 tbsp butter

¼ cup water, vegetable or chicken stock

2 tbsp capers, chopped

Directions:

1. To roast squash and eggplant: Preheat oven to 400. Slice squash in half, scoop out seeds and season with salt and pepper. Slice eggplant in thirds, season with salt and pepper. Place eggplant and squash on the same sheet tray. Drizzle with a little olive oil. Cook till done, about 15-20 minutes. When done, dice eggplant. Scoop squash out of its skin and dice.
2. In a sauté pan, heat 2 tbsp olive oil on medium high heat. Add onions. Add tomatoes. Add squash and eggplant. Saute till onions are done and tomatoes have some color.
3. Turn heat down to medium, add butter. Allow butter to brown, add lemon juice,

capers and water/stock. Let liquid reduce in half. Season with salt and pepper.

1. Add cooked pasta, toss. Adjust seasoning if necessary.

1 onion, sliced thin

3 cloves garlic, sliced thin

Salt and Pepper

Olive oil

Directions:

1. Preheat oven to 300.
2. On a sheet tray spread out tomatoes, sprinkle with salt and pepper.
3. Spread onions and garlic slices on top of tomatoes.
4. Drizzle with olive oil. Bake for 20-30 minutes until tomatoes are almost dry.
5. Refrigerate for up to two weeks. Serve in pasta dishes, on sandwiches, mix into mayo or in salads.

Website:

www.noffn.org

About:

The New Orleans Food and Farm Network works with individuals, communities, and growers to support sustainable growing practices and to ensure equal

access to safe, nutritious, enjoyable food.

Website:

www.tccno.org

About:

Founded in 1967, Trinity Christian Community is a faith-based community development organization that exists to develop urban leaders, enhance the capacity of faith- and community-based organizations and transform at-risk communities.  Our programs include youth leadership development, housing, Americorps, senior programs, short-term missions, summer camps and more.  Each year we help to enhance the capacity of 5-6 key organizations across the city, these include: the Hollygrove Farm and Market, Phoenix of New Orleans, Light City, Rebuilding Together New Orleans and more.  Over 5,000 volunteer hours are generated annually through TCC's work in the community.  TCC is a member of the Leadership Foundations of America and the Christian Community Development Association.

Website:

www.tulanecitycenter.org

About:

The Tulane City Center houses the Tulane School of Architecture's applied urban research and outreach programs. Programs of the City Center vary over time, but share a focus on improving cities - particularly our home city of New Orleans - through fostering global urban research, the development of flexible and innovative urban strategies, and the provision of environmentally and culturally informed principles to guide the design and revitalization of the contemporary metropolis. An important aspect of our work is to ensure that, where appropriate, our research is activated through design and construction and/or advocacy and education.

Website:

www.aarp.org

About:

AARP is a nonprofit, nonpartisan organization that advocates for people 50+ and their families to promote independence, choice and control in ways that are beneficial and affordable to society as a whole.

Website:

http://www.lsuagcenter.com/en/lawn_garden/master_gardener/program/

About:

The Louisiana Master Gardener™ program is a service and educational activity offered by the LSU AgCenter. The program is designed to recruit and train volunteers to help meet the educational needs of home gardeners while providing an enjoyable and worthwhile service experience for volunteers.

1 shallot, sliced

8 cloves garlic, chopped

4 Tbsp olive oil

1 cup red or white wine (if you have an open bottle in your fridge)

3-4 lbs tomatoes, rough chopped

8 cups vegetable stock or water

1 bay leaf

2 tsp black pepper

1 tsp salt

Directions:

1. In a large pot, sauté onion shallot and garlic in olive oil till translucent.
2. Add wine and cook 5 mins. Add tomatoes, saute for 10 minutes.
3. Add stock or water, bay leaf salt and pepper.
4. Cook on low heat for 5-6 hours.
5. Allow to cool slightly, remove bay leaf then puree. Return to another pot through a fine mesh strainer.
6. Return to heat. Adjust consistency, if necessary with water. Add a few dashes of Tabasco, 2 Tbsp sugar, salt and pepper to taste.