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2381 St. Claude Avenue

New Orleans LA, 70117

2381 St Claude Ave
New Orleans, LA, 70117
United States

See What's in the SAINT BOX + Blog

Check back regularly to see what's in the box and what we're cooking!

 

March 6-8th

kaitlin bray

Image from food.ndtv.com 

Image from food.ndtv.com 

We hope you love it!

 

-SRF

What's in the box

  • Baby Fennel - Paradigm Gardens
  • Radish - Paradigm Gardens
  • Grapefruit - Ben and Ben Becnel
  • Mandarine - Ben and Ben Becnel
  • Mustard Salad Mix - Compostella
  • Organic Romaine - Inglewood Farms

 

March 13-15

kaitlin bray

Thank you Dish by Dish for the photo

Thank you Dish by Dish for the photo

 

BOX:

  • Strawberries- Fletcher Farms
  • Salad Mix- Paradigm Gardens
  • Spinach- Fekete Farms
  • Beets- Covey Rise
  • Carrots- Covey Rise
  • Butterhead Lettuce- Our Family Farm
  • Organic Collards- Inglewood

SAINT BOX: February 20th-22nd

kaitlin bray

Photo: Naturally Savvy

Photo: Naturally Savvy

Saint BOX

Boom! It's Mardi Gras time! We're bringing you a lot of green items to cure the hangover... I mean aching feet. 

Have fun and be safe!

-SRM

  • Navels- Ben and Ben Becnel
  • Arugula- Compostella
  • Kale- Frank Fekete
  • Brussle Sprouts- Covey Rise
  • Micro Greens- Laketilly Acres 
  • Shiitake Mushrooms- Mississippi Natural Products

SAINT BOX: MAY 23RD & 25TH

kaitlin bray

Summer is on the way and with it, comes that sudden urge to escape the city and the heat. To use the sleepy sizzlingly hot season as an excuse to adventure towards the beach or mountains and beyond. But how do you choose between squandering a deliciously fresh box of produce and a vacation? You don’t have to! This week’s box and insert are full of fruits and veggies with corresponding recipes for quick meals to pack for a trip, recipes that make you feel like you’re on vacation in your own home, and ones to let ingredients age with excellence as they wait for you to return.

There are lots of ways to prepare turnips. They can be made into easy grab and go chips or sauteed for a quick hot meal. For chips peel and cut turnips into even sized wedges, toss in olive oil, salt, pepper, and spices of your choice, and bake at 400 degrees. For a simple dish with a little additional green, peel and saute the turnips with garlic and olive oil until tender. Next add the greens and cook until just wilted and then season it all with salt, pepper, and a little lemon juice. Finally, the absolute best way to forget about your produce but still reap their benefits is to pickle them. To make pickled pink turnips combine one small beet, 1 lb turnips trimmed peeled and quartered, and 1 red chile halved lengthwise (for an extra little kick) in a 1 quart heatproof jar or container. Bring ½ cup red wine vinegar, 1 teaspoon sugar, 2 tablespoons kosher salt, and 1 ½ cups water to a boil in a medium saucepan until the sugar dissolves. Pour the pickling liquid over the turnip mixture and let it cool. Lastly, cover and chill (while you chill) for at least 1 week before enjoying.

    Since its getting way too hot for leeks in soup why not try them pickled as well! Eat them strictly as pickles are use them as accents in salads, glazed vegetables, or grilled fish and meats.  

Mix together 1 cup white wine vinegar, ½ cup sugar, 1 ¼ tsp salt, 1 tsp whole coriander seeds, ½ tsp fennel seeds, 1.4 tsp whole black peppercorn, a pinch of crushed red pepper flakes, 2 sprigs fresh thyme, and 2 cups water in a saucepan. Bring to a boil and add 100 ounces trimmed and rinsed leeks. Return to boil, reduce heat, and simmer until tender about 5-7 minutes. Take off the heat, let cool for a couple hours, and refrigerate the liquid in an airtight container for up to 1 month. Happy summer!

Happy Eating,

-The SRF Crew

Small Box:

  • 3 Sweet Potatos-Delux Produce, Hammond, LA
  • Leeks, 1 bunch-Fekete Farm, Hammond, LA
  • Turnips, 1 bunch-Fekete Farm, Hammond, LA
  • Arugula, 1 bunch-Agrotopia, New Orleans, LA
  • Oregano, 1 bunch-Agrotopia
  • Blueberries, 1 pint- Ben & Ben Becnel, Belle, Chasse, LA

Large Box:

  • 6 Sweet Potatos-Delux Produce, Hammond, LA
  • Leeks, 1 bunch-Fekete Farm, Hammond, LA
  • Turnips, 1 bunch-Fekete Farm, Hammond, LA
  • Arugula, 2 bunches-Agrotopia, New Orleans, LA
  • Oregano, 1 bunch-Agrotopia
  • Blueberries, 2 pint- Ben & Ben Becnel, Belle, Chasse, LA

 

SAINT BOX: MAY 20th & 23rd

Alison Schreuder

Photo and recipe courtesy of howsweeteats.com

Photo and recipe courtesy of howsweeteats.com

Did you know?

 In English, eggplant = aubergine and squash = marrow, but tender green onions (Allium fistulosum) may be called scallions, Welsh onions, spring onions, salad onions, Japanese bunching onions, and the list goes on. Shall we clear up some word confusion?

"Scallion" sounds French, but scallion evolved from the name of a town in Israel where an enterprising gardener began growing these strange onions from the Far East many centuries ago.

"Welsh onion" can be traced not to Wales, but to the pre-German word walhaz, likely coined by ancient Northern Europeans to describe all things Roman, including their onions.

Blueberry Mint Juleps

ingredients:
2 1/2 ounces bourbon
1 ounce mint simple syrup
1 ounce mint blueberry puree
crushed ice
fresh mint leaves

mint simple syrup
1/3 cup granulated sugar
1/3 cup water
1 bunch of mint leaves

blueberry mint puree
2/3 cup fresh blueberries
2 tablespoons mint simple syrup

directions:

Combine bourbon, mint simple syrup and mint blueberry puree together and shake or stir well. Pour over crushed iced and serve with extra mint leaves.

mint simple syrup
Combine sugar, mint and water together in a small saucepan and heat over high heat until boiling, stirring constantly. Reduce heat to low and cook for another minute or so, then set aside to cool completely. Remove mint before using. You can do this ahead of time and store it in the fridge!

blueberry mint puree
In a mini food processor or blender, combine blueberries and mint simple syrup until pureed.

We hope you enjoy all the new flavors in this week’s box!

Happy Eating,

-The SRF Crew

Small Box:

  • 1 Bunch Welsh Onion
  • 1 Bunch Mint
  • 1 Pint Blueberries
  • 3 Yellow Squash
  • 1 Eggplant
  • Red Potatoes
  • 1 Bag of Chinese Spinach

Large Box:

  • 1 Bunch Welsh Onion
  • 1 Bunch Mint
  • 2 Pints of Blueberries
  • 6 Yellow Squash
  • 2 Eggplants
  • More Red Potatoes
  • 1 Bag of Chinese Spinach