Food Resources

chicken2So I really am mostly a vegetarian . . . but if I'm going to eat meat, it'll be chicken and it'll be good, happy chicken — not those scraggily ones you see piled on top of each other in little cages on the stinky chicken trucks screaming down the interstate.

Those actually make me really sad and barf a little in my mouth.

But moving on to something exciting . . . Today I picked up my first order from Mossy Ridge Farm, a happy, pasture-raised chicken farm in Houma.

It's new and small and the couple that raises the chickens have a great vision — supply our area with local, happy, healthy chicken. And at a great price . . . . can you see the price in the picture?? I bought two packages of tenders and a package of breasts for $11.08. The last time I bought organic chicken at the grocery store it was about $13 for two breasts. And, let's be honest, while getting to use the label USDA certified organic does mean something, I really have no idea where that chicken came from.

Ordering is also super easy. You can go to their website and order. And for Thibodaux people, ask to pick up at the Saint Francis Vegetable Garden at their weekly drop on Thursdays evenings from 5-6. Or you can find them at Anela's in Houma, Verdun's Meat Market in Raceland or at the Lafourche Central Market on Saturdays from 8-noon.

Right now the farm is just doing chickens, but they are looking to expand and offer mushrooms, artichokes and rabbit.

And I can't say there's anything better than getting to pick up my food from the people who raised it while our kids pick green beans and zucchini together in the Saint Francis Vegetable Garden. Theirs was the super cute little girl that my 3-year-old was trying to impress. . . . hope they'll still sell me chicken . . .

houma_la_heartHOUMA

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pistachiosIt's been a while. I mean, I've still been eating (and even posting some of the pics to Instagram), but I've been really distracted by other stuff. . . . like distracted going on 4 months now.

I've had food things to talk about… we grilled veggies marinated with the Baton Rouge-based Hooked on RE: on Labor Day and it was awesome on everything it touched … my husband took me to The Little Village in Baton Rouge last week and then to La Thai in New Orlean's uptown this weekend . . . and both were fabulous . . . 

eats. . . but then something else comes up and I forget… or, more likely, I decide that actual eating and keeping everyone alive takes precedence over writing about it. I feel like the waterspout of parenthood, career, volunteerism and [fill in the blank]… has sucked me up and all I see is the blur as everything shoots by.

So I've decided… either I need to win the lottery (I totally don't play) and hire a personal chef, trade husbands for a true Cajun one that likes to cook (yes not-from-Louisiana ladies, Cajun men cook . . . like well . . . . I'm still trying to get my jambalaya to taste as good as one of our good friend's . . . of course that may be because I don't use all the meat stuff . . .), or, I suppose I'm just going to have to simplify and, just like it dawned on me to bring my kids' school lunches back to basics, I need to bring my life back to basics.

Now, there are a few new things in Thibodaux that can help with a crazy life and eating well.

  • Elizabeth Cotter's community-supported 12th Street Bakery is back from a summer break with organic, I'm-not-really-even-a-bread-person deliciousness available for pickup every week.
  • And then the new Momentum Fitness has worked with a local chef to offer healthy and good-tasting (because we all know those two things don't always go together) meals you can buy each week.
  • And then another resource for organic foods . . . especially stuff you can't find at local markets or farms . . . is Azure Standard, an Oregon-based company that delivers to local drops (the closest for us is Gonzales).

That's a few . . . I'm trying out some others and I'll let you know about them soon.

So anyway, what did I do last night? I ate pistachios for dinner while I watched The LSU game with my family … completely ignoring the freelance projects that keep trying to suck me up.

la

SOUTH
LOUISIANA

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martha_stewartMy sister said it, and it's true: Martha Stewart grates on my nerves . . . . but she also does a lot of things really well.

Hmmmm, maybe that's why she grates on my nerves — she has an army to carry out her perfectionism. Now that I think about it . . . I could really use an army . . .

Anyway, the point is that she has a great resource on her website to help make masterpieces out of seasonal produce . . . well, maybe I should say she gives ideas on what the heck to do with all the seasonal produce. There are always a few things in my CSA bundle that I have no clue what to do with, let alone something that my men will eat.

So here's to inspiration for the willing, but not always inspired.

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mapHere's the beginning of a project to make our local produce easy to find.

So check out my new interactive map, and go find yourself some local, fresh and in-season goods.

I'm also in the process of creating a database of these farmer's markets and stands so you can search by location, hours and product type (for example, satsumas or honey). Check back for that, even bigger project . . . .

la

SOUTH
LOUISIANA

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cookbookLook what came in the mail! When I got back from my trip, there was an unexpected package at my house. My super-thoughtful sister sent me this just released cookbook from one of my favorite blogs, Nourished Kitchen.

Nourished Kitchen is all about looking back to our food traditions. Traditional foods and recipes made with whole, seasonal and local ingredients. Food that isn't pumped full of fake stuff like preservatives and enhancers and recipes that blend food for the maximum in nutrition and health. Basically everything that food on the grocery store shelves isn't.

My book already has bent pages . . . up first (because of the beautiful strawberries, spearmint and onions I got in my Country Table bundle this week): strawberries in minted honey syrup and roasted tomato salad with mint.

Check back, I'll be posting about it.

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