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The traditional Greek dish, Moussaka, is a hearty casserole that stars summer veggies like eggplant and tomato. This simple version works with pantry staples and fresh veggies from the farm. Stop by @le.bon.marche_lafayette and grab your ingredients to give this tasty casserole a try. Recipe below ⬇️ Also available on our website. 6 servings 1 cup lentils, or 1 lb ground beef ½ can crushed tomatoes sea salt, pepper, & garlic powder, to taste 2-3 large potatoes, thinly sliced 4 cups, or more, thinly sliced eggplants 2-3 tomatoes, thinly sliced cheese (cheddar, mozzarella, or parmesan) fresh basil, chopped For lentils: In a large pot, pour in the lentils and 3 cups of water. Bring to boil, then lower down to a simmer. Cover and cook for 20 minutes. For beef: In a large pot, brown the ground meat. Add to the pot, the crushed tomatoes and seasonings. Bring to simmer and cook for 10 minutes. In a large and deep baking dish, layer the potatoes. Sprinkle salt over them. Add a layer of eggplants, then sprinkle a little more salt. Pour the tomato mixture over the layers of vegetables and spread it evenly. Layer on the tomato slices. Top with an even layer of cheese. Bake at 375° for 45 minutes, or until the cheese is golden and bubbly. Let rest for 15 minutes. Serve each slice with fresh basil. (In the video, I doubled the recipe. I used a mix of long green and fairytale eggplant. I also used homemade white cheddar)
The traditional Greek dish, Moussaka, is a hearty casserole that stars summer veggies like eggplant and tomato. This simple version works with pantry staples and fresh veggies from the farm. Stop by @le.bon.marche_lafayette and grab your ingredients to give this tasty casserole a try. Recipe below ⬇️ Also available on our website. 6 servings 1 cup lentils, or 1 lb ground beef ½ can crushed tomatoes sea salt, pepper, & garlic powder, to taste 2-3 large potatoes, thinly sliced 4 cups, or more, thinly sliced eggplants 2-3 tomatoes, thinly sliced cheese (cheddar, mozzarella, or parmesan) fresh basil, chopped For lentils: In a large pot, pour in the lentils and 3 cups of water. Bring to boil, then lower down to a simmer. Cover and cook for 20 minutes. For beef: In a large pot, brown the ground meat. Add to the pot, the crushed tomatoes and seasonings. Bring to simmer and cook for 10 minutes. In a large and deep baking dish, layer the potatoes. Sprinkle salt over them. Add a layer of eggplants, then sprinkle a little more salt. Pour the tomato mixture over the layers of vegetables and spread it evenly. Layer on the tomato slices. Top with an even layer of cheese. Bake at 375° for 45 minutes, or until the cheese is golden and bubbly. Let rest for 15 minutes. Serve each slice with fresh basil. (In the video, I doubled the recipe. I used a mix of long green and fairytale eggplant. I also used homemade white cheddar)
The last harvest of cabbages will be at the market tomorrow. Carrots, a few bags of cucumbers, and much more are ready for you. See you soon!
The last harvest of cabbages will be at the market tomorrow. Carrots, a few bags of cucumbers, and much more are ready for you. See you soon!
We're Hiring! . . We have an open full-time position here at St. Joseph Homestead. This job is ideal for young men who want to learn to provide for their future family by farming. . . Get paid to get thoroughly trained and educated in useful skills. In addition to growing vegetables, employees learn carpentry, plumbing, and electrical skills, how to use common hand and power tools, how to tie knots in rope and string, how to repair small engines, how to back a trailer... the list could go on and on. . . Here at SJH, we don't see work as simply a means to make money. We see work as an end of itself, part of our redemption, part of our growth in virtue. . . If you work here, you are NOT just a tool for the boss to make more money. You are part of a framework that exists to shape the souls of our family and all who work with us. Interested persons can contact us about scheduling an interview.
We're Hiring! . . We have an open full-time position here at St. Joseph Homestead. This job is ideal for young men who want to learn to provide for their future family by farming. . . Get paid to get thoroughly trained and educated in useful skills. In addition to growing vegetables, employees learn carpentry, plumbing, and electrical skills, how to use common hand and power tools, how to tie knots in rope and string, how to repair small engines, how to back a trailer... the list could go on and on. . . Here at SJH, we don't see work as simply a means to make money. We see work as an end of itself, part of our redemption, part of our growth in virtue. . . If you work here, you are NOT just a tool for the boss to make more money. You are part of a framework that exists to shape the souls of our family and all who work with us. Interested persons can contact us about scheduling an interview.
Come on down to @le.bon.marche_lafayette we are here 8-12 every Saturday #eatlocal #salanovalettuce #lafayette #farmer #downtownlafayettela
Come on down to @le.bon.marche_lafayette we are here 8-12 every Saturday #eatlocal #salanovalettuce #lafayette #farmer #downtownlafayettela
*Roasted Salsa* will be available at @le.bon.marche_lafayette this Saturday. Made with ingredients grown right here on our farm
*Roasted Salsa* will be available at @le.bon.marche_lafayette this Saturday. Made with ingredients grown right here on our farm
Our boys clearing out old crops. All smiles, even Edward after he gets dumped! Excellent teamwork!
Our boys clearing out old crops. All smiles, even Edward after he gets dumped! Excellent teamwork!
Y’all come on out to the market @le.bon.marche_lafayette, we are here 8-12! #eatlocal #salanovalettuce #lafayette
Y’all come on out to the market @le.bon.marche_lafayette, we are here 8-12! #eatlocal #salanovalettuce #lafayette
High tunnel 1. The empty bed will have cucumbers soon.
High tunnel 1. The empty bed will have cucumbers soon.
Getting our delivery of compost! We use this on all of our beds before planting.
Getting our delivery of compost! We use this on all of our beds before planting.
Y’all come on out to the market @le.bon.marche_lafayette at @johnsonsboucaniere from 8-12! #eatlocal #salanovalettuce #lafayette
Y’all come on out to the market @le.bon.marche_lafayette at @johnsonsboucaniere from 8-12! #eatlocal #salanovalettuce #lafayette
Tomatoes!
Tomatoes!
Get your fragrant fixin’s tomorrow at @le.bon.marche_lafayette . See you real soon!
Get your fragrant fixin’s tomorrow at @le.bon.marche_lafayette . See you real soon!
Yes, our kids really do drink our vegetable juice! Would you be willing to try it? Grab a bottle along with all your other fixings for the week, tomorrow at @le.bon.marche_lafayette. See yall real soon!
Yes, our kids really do drink our vegetable juice! Would you be willing to try it? Grab a bottle along with all your other fixings for the week, tomorrow at @le.bon.marche_lafayette. See yall real soon!
You already know that buying from SJH is like having your own personal gardener. Well, now you’re also getting your own personal chef! Our Homestead Kitchen products are now made right here on the farm by one of our own family members, @sethr_thechef ! He’s a professional chef of 12 years. . . Stop by the market this weekend to pick up one of his amazing creations. New products this week include a garden salad and homemade ranch dressing.
You already know that buying from SJH is like having your own personal gardener. Well, now you’re also getting your own personal chef! Our Homestead Kitchen products are now made right here on the farm by one of our own family members, @sethr_thechef ! He’s a professional chef of 12 years. . . Stop by the market this weekend to pick up one of his amazing creations. New products this week include a garden salad and homemade ranch dressing.
Salad mix before harvest. It’s so beautiful, don’t you think? #eatlocal #salanovalettuce
Salad mix before harvest. It’s so beautiful, don’t you think? #eatlocal #salanovalettuce
Thanks to everyone who came out to @le.bon.marche_lafayette on Saturday! It was so cold that the water dripping from our turnips was making icicles! Water freezing in broad daylight is not something us cajuns see very often. Glad that's over!
Thanks to everyone who came out to @le.bon.marche_lafayette on Saturday! It was so cold that the water dripping from our turnips was making icicles! Water freezing in broad daylight is not something us cajuns see very often. Glad that's over!
Grab one of our salad kits at @le.bon.marche_lafayette this week. We’ve got Garden Salad, Cranberry Walnut, Farm Caesar, and Asian Crisp. All chef-prepared and ready for you!
Grab one of our salad kits at @le.bon.marche_lafayette this week. We’ve got Garden Salad, Cranberry Walnut, Farm Caesar, and Asian Crisp. All chef-prepared and ready for you!
@le.bon.marche_lafayette Saturdays, 1111 Saint John St 8am-12pm. Bundle up and we’ll see you there!
@le.bon.marche_lafayette Saturdays, 1111 Saint John St 8am-12pm. Bundle up and we’ll see you there!
You can usually find Henry, aka Farmer Boy # 4, out on the farm tearing off arugula leaves straight off the bed for his afternoon snack. I guess he just wanted to avoid the cold for a little bit and enjoy it indoors.
You can usually find Henry, aka Farmer Boy # 4, out on the farm tearing off arugula leaves straight off the bed for his afternoon snack. I guess he just wanted to avoid the cold for a little bit and enjoy it indoors.
*Dill Pesto* will be available at the market tomorrow. Homemade with our herbs, of course. It’s great on seafood and salads. Our current favorite is spreading it on egg salad sandwiches. It’s so refreshing and flavorful!
*Dill Pesto* will be available at the market tomorrow. Homemade with our herbs, of course. It’s great on seafood and salads. Our current favorite is spreading it on egg salad sandwiches. It’s so refreshing and flavorful!
Radishes and celery will be at the market this weekend. Don’t let the cold weather keep you from shopping!Recipe is up on the blog ?
Radishes and celery will be at the market this weekend. Don’t let the cold weather keep you from shopping!Recipe is up on the blog 🫜
A red beans and rice recipe is up on the blog! It may be a little…untraditional.
A red beans and rice recipe is up on the blog! It may be a little…untraditional.
@le.bon.marche_lafayette farmers market at Johnson’s Boucanière. 8-12 on Saturdays!
@le.bon.marche_lafayette farmers market at Johnson’s Boucanière. 8-12 on Saturdays!
So many greens and herbs on deck, getting ready for harvest!
So many greens and herbs on deck, getting ready for harvest!
Chard at work ?
Chard at work 😉
Mustard Greens will be at the market this Saturday! Here’s a recipe featuring our greens and @johnsonsboucaniere pork Tasso. Head over to stjosephhomestead.com for the recipe. Enjoy!
Mustard Greens will be at the market this Saturday! Here’s a recipe featuring our greens and @johnsonsboucaniere pork Tasso. Head over to stjosephhomestead.com for the recipe. Enjoy!
#eatlocal See yall on Saturday at @johnsonsboucaniere 8am-12pm.
#eatlocal See yall on Saturday at @johnsonsboucaniere 8am-12pm.
Our cabbage will be harvested very soon! If you sign up for our newsletter, we’ll let you know if cabbage will be at the market this weekend, or next. Head over to stjosephhomestead.com and sign up for all of our market updates!
Our cabbage will be harvested very soon! If you sign up for our newsletter, we’ll let you know if cabbage will be at the market this weekend, or next. Head over to stjosephhomestead.com and sign up for all of our market updates!
Spring bell peppers coming along. As soon as we hit the warm-up phase in February, these will be off to the races!
Spring bell peppers coming along. As soon as we hit the warm-up phase in February, these will be off to the races!
Today we’re harvesting Arugula! Thanks to the @farmersfriendllc Greens Harvester, we can harvest Arugula in an efficient manner, while also not bruising the leaves. Stick around for more “behind the scenes” on our farm.
Today we’re harvesting Arugula! Thanks to the @farmersfriendllc Greens Harvester, we can harvest Arugula in an efficient manner, while also not bruising the leaves. Stick around for more “behind the scenes” on our farm.
Want to know *where* you can get our produce? We're at Johnson's Boucanière every Saturday 8am-12pm. 1111 St. John Street, Lafayette, LA 70501
Want to know *where* you can get our produce? We're at Johnson's Boucanière every Saturday 8am-12pm. 1111 St. John Street, Lafayette, LA 70501
This red is one of the brightest colors in our garden!
This red is one of the brightest colors in our garden!
Hi there! We're the Johnsons ? Your small family farm; growing vegetables, salads, and herbs naturally, the way God intended it. We take care of the soil and grow healthy plants, giving you the best nutrition you can possibly get. Follow along and thank you for supporting us!
Hi there! We're the Johnsons 😊 Your small family farm; growing vegetables, salads, and herbs naturally, the way God intended it. We take care of the soil and grow healthy plants, giving you the best nutrition you can possibly get. Follow along and thank you for supporting us!
The last few nights have been a little on the cold side. No problem! With our tunnels and row cover everything stays cozy and on track for harvest!
The last few nights have been a little on the cold side. No problem! With our tunnels and row cover everything stays cozy and on track for harvest!
Use dill in your salads, on fish, or to make pickles! Fresh herbs are packed with nutrition. Get yours this Saturday at our market stand at Johnson's Boucanière!
Use dill in your salads, on fish, or to make pickles! Fresh herbs are packed with nutrition. Get yours this Saturday at our market stand at Johnson's Boucanière!
Our latest weekly succession. In order to keep the regular harvests going, we seed every week in the greenhouse!
Our latest weekly succession. In order to keep the regular harvests going, we seed every week in the greenhouse!
After eight years it feels like I'm finally starting to figure out this crop.
After eight years it feels like I'm finally starting to figure out this crop.
Tis the season for onions! When planted in August, we can have these ready by December. Several more plantings follow, giving us a continuous harvest until April or May, some of which are dried and stored. In cold storage we can usually get these to last until about October, making November our only onionless month!
Tis the season for onions! When planted in August, we can have these ready by December. Several more plantings follow, giving us a continuous harvest until April or May, some of which are dried and stored. In cold storage we can usually get these to last until about October, making November our only onionless month!
Winter salad mix and radishes on track.
Winter salad mix and radishes on track.
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