We are excited to introduce you to our chef of the week: Chef Michael Nelson - Executive Chef at GW Fins!
We hope you are enjoying the bounty in your box this week, now onwards to Week 5! You may have noticed that this week we included a recipe card to help you take advantage of all your fresh goods! Special thanks to Chef Mike for creating these customized recipes to include our top selling products from this week’s harvest!
Chef Mike is the Executive Chef at GW Fins - the destination for seafood in the French Quarter. When we got a chance to speak with Chef Mike, he explained how excited he is that his family and the greater New Orleans community now has access to the same high quality farm fresh foods in their own home with Harvie Farm New Orleans.
To help you all better understand the unique quality of the food you are now receiving Chef Mike offered to share a bit of insight into the seasonality of Louisiana when it comes it’s food. We hope you enjoy his insight as much as we did!
"Louisiana has a unique seasonality to its foods. As a chef it can take many years to learn when each ingredient is at its peak. Every spring we look forward to crawfish season and the first soft shell crabs. As we enter summer, the Mahi and wahoo make their way to our waters. Towards the end of summer my favorite, Pompano makes an appearance. As the waters cool off entering winter the oysters turn plump and salty and tuna and swordfish have an extra layer of delicious fat. Our farmers and foragers also follow Louisiana’s unique growing seasons. We see early spring strawberries and soon after the prized creole tomatoes. As we enter summer chefs know a few days after a good rain we will see wild chanterelles show up at our door. The hot summer months are when the peppers and okra are abundant. Fall always brings in the best greens and heirloom tomatoes. When the cool weather finally sets in, we can look forward to the abundant local citrus. Sourcing all these ingredients has always occupied countless hours of reaching out to individual farms, foragers, and fishermen. Harvie Farms New Orleans has teamed up with many these producers to help bring their products to a larger audience and to give them the time to focus on their craft rather than driving to farmers markets and restaurants. By focusing primarily on local foods (Harvie) is stocking what is in season right now in Louisiana. Buying local products is how you directly sustain the efforts of these local farmers and fishermen who bring the best of Louisiana to our tables." - Chef Michael Nelson | Executive Chef GW Fins
We would like to thank Chef Mike for this insight. As he mentioned, by purchasing through Harvie Farms New Orleans you are directly supporting the efforts of your local farmers, fisherman and ranchers. We cannot stress enough how important your support is and how much we all appreciate it.
Now, here are some updates on the products we have available for you next week!
Cheese share
The cheese share this week is Marin French Petite Breakfast Fresh Brie, 4 oz.
Featured Item
Wagyu Strip Steak - perfect for your New Years Eve dinner!
*We recommend pairing with something green (maybe cabbage?) and peas for good luck going into the New Year!
Some new items this week
Gleason Bratwurst, 1 lb pack - Berkwood Farms
Cowboy Cut Bacon, 12 oz pack - Berkwood Farms
Dill Pickles, Pint - Good Karma
Pickled Red Beets, Pint - Good Karma
Muscadine jelly, half pint - JV Preserved Foods
Muscadine jelly, Pint - JV Preserved Foods
Pickled Banana Peppers, Pint - JV Preserved Foods
Pickled Hot Cherry Peppers, Pint - JV Preserved Foods
Sweet Spicy Pepper Glaze, Pint - JV Preserved Foods
Butter Beans, 1 lb pack - Steve's Farm
White Balsamic Vinegar, 250 ml - TX Hill Country Vinegars
How to do Harvie
You can set your preferences ahead of time and your box will be customized to your preferences: https://www.harvie.farm/member/preferences
Please customize your farm share or purchase extras if you like using the link in your email. You will have until noon on Saturday to make changes to your farm share. At that point, we'll send your orders to our farmers and they will be harvesting to get ready for Wednesday delivery!We'll deliver to your home between noon and 8pm on Wednesday. Please check your address and if there are any special directions for how we should deliver let us know here: https://www.harvie.farm/member/profile/edit
Packaging Return Instructions
We know there is a lot of packaging that goes into delivering your farm fresh goodies which is why we encourage you to return your packaging to us for reuse! Follow the steps below to help us reduce waste!
- Remove and retain clear plastic bag of local farm products
- Break down cardboard box
- Stack shiny liner and ice packs on box
- Place flattened box, liner, and ice packs in the box delivery location on delivery day
- Please try to keep the box, liner and ice packs dry when possible.
Thanks for helping reduce our environmental footprint!
We thrive and grow on referrals.
If you love your Harvie box, please tell your friends. We are increasing the credit for referrals from $25 to $50 until the end of the year. You can use these credits for extras purchases to add on to your box. Find your personal referral link here: https://www.harvie.farm/member/refer-a-friend Also, if you post an unboxing, recipe, or testimonial video to twitter, facebook, instagram or youtube.. tag us @harviefarms, add your referral link to the post, and send us a screenshot (neworleans@harvie.farm) and we'll give you a $5 credit on your account.
If you have any questions or issues with your box, please contact our support team by email at support@harvie.farm or call (412) 567-3864, ext. 0.
