Go Green NOLA

Louisiana strawberries have ripened in time for the December holidays. Pair a couple of quarts of sweet berries with bars of good white and dark chocolate. (OK, so that's not local, but what's life without chocolate?)

Bags of citrus have long been a popular gift, but to take the idea one green step further and keep it local, consider giving a citrus tree to a friend with a sunny yard. Local trees will be available from A&K Citrus or visit your nearest nursery or the market stands in Plaquemines Parish, where 1-year-old trees start at around $15.

For gratification a lot sooner, package an assortment of local condiments with small-farm specialty Louisiana rice, which is becoming more widely available. We especially like the packaging of two Gueydan-based companies: Ellis Stansel's Gourmet Brown Rice ($5.99 for a 2-pound bag at www.stanselrice.com) and the Campbell Farms Louisiana Popcorn Rice (often at the Upper Ninth Ward Farmers Market, or $6.96 plus shipping for 5 pounds via www.campbellfarms.com).

I grew up on a farm so growing food was just something everyone did. Even after moving to Metairie, we grew a few tomatoes, scallions and peppers in our small lot. After our move to the country, our garden got considerably larger to include heirloom tomatoes, sweet corn, leeks, lettuce, garlic, peas, beans, muscadines, plums and more. Our own hens and eggs were next and a flock of broilers for market soon followed. Our eggs yolks are vibrant and bright and the broilers were delicious- and very large! All our chickens range on grass and are fed a diet of antibiotic free food, which is supplemented with forage.

Milk, cream and butter come from Smith Creamery in Mt Hermon.. We also buy milk from Mauthe’s Dairy in Folsom. Both dairies’ products are pasteurized at a lower temperature than milk hauled in from California and the taste is wonderful! Smith products are available in some New Orleans area groceries.

Animal, Vegetable, Miracle inspired me to find local sources for lamb, quail and beef. A conversation with my favorite librarian led me to a sheep farmer. After picking out a lamb, the farmer brought it to the processor, who cut and packed the lamb to my specifications. This processor also processed beef we purchased from a neighbor.

My husband loves quail but I was less than pleased with the sodium laden frozen quail in the supermarket. The meat processor had a flyer for a quail farm near McComb and after a few telephone calls I was able to buy quail that was minimally processed and, best of all, sodium free!

This spring we will again raise broilers and perhaps even some heritage turkeys.