Category Archives: Lagniappe

** SALE **

We have one pound packs of crawfish tail meat for sale, straight from our farm here in Louisiana. No Chinese crawfish, fresh Louisiana pond tail meat!

These are one pound packs, costing ONLY $10.00 per pound. Please contact us at 337-200-1236 if you are interested in buying some.  Even WalMart cannot sell one pound packs this low.

I am also taking orders on fresh chicken eggs, both brown and white. Brown eggs are larger, white are smaller. You will get a mix of both per dozen. I’m only asking $2.25 a dozen. Let me know how many you are wanting.

 

Preserved Lemons

Preserving lemons is very useful for this winter fruit because it makes them last throughout winter until the next crop arrives.  Not only does preserving them mellow out their boldness and tartness, this also  heightens their flavorful essence. As I said in the other lemon post, preserved lemons are great (and a staple) in Moroccan foods, North  Africa meals and of course used  easily here in the States on any baked or grilled fish recipe.

When using the preserved lemons you only use the rind. Some sites say you can use the meat too, but I would stick with the rind, as preserved lemons are powerful.

Just finished, so don’t worry about the cloudy appearance, this is the salt.

Here’s the easy how to: (but don’t get in a hurry as they have to sit for three weeks!)

  • About 3 small to medium cleaned lemons
  • 1 pint jar
  • 1/4 c. Kosher salt, sea salt or canning salt.
  • 2/3 c. juice from fresh lemons

Cut the lemons into quarters and place in a large enough bowl. Add the salt and toss with a spatula to cover the wedges with salt.

Place the lemon wedges in the pint jar, compacting as much as you can. When half full, sprinkle with some salt, then continue adding lemons wedges. Scrape the remaining salt from your bowl in to the jar when filled. Add the juice to cover the top of the lemons. Wipe the rim of you jar and seal the lid

Place in a cool dark place for three weeks, turning the jar upside down every 3-4 days for a few hours to distribute the juices.

The lemons are ready when the rind is soft and easily comes away from the flesh and pith.

To use, just pull a wedge out of the jar with tongs so as to not contaminate the others. Rinse the salt off quickly before use under cold running water. Use as much as the recipe calls for.

Window Cleaning…No Problem!


Thanks to my sweet cousin, Shannon, for the great tip on cleaning windows; especially the outside windows.

Windex and other such window cleaners just move the dirt around and that is why we often fight with streaks.  Living on a farm that can get rather dusty requires grit to clean, I.E. soap and water.

Get your rag of choice and a bucket of good ol’ fashion soap and water ( Iused Dawn) and wash those windows then dry with paper towels. Huh.  It is that time easy.

I put vinegar in a spray bottle and a separate wet rag to clean the inside and dries the same.  Whether you live on a farm or in town, rain and wind blow in real dirt on the outside so save time and use soap and water!

And if you are living in Indiana and following this blog, that sweet cousin of mine is a professional cleaner for the wealthy and major apartment complexes in the city so she knows her cleaning business well.

“Got Tails?” We do and YOU can too!

Fruge’ Farms have fresh, frozen crawfish tail meat in one pound packs for sale, at $10.00 a pound! That is a deal even Wal-Mart can’t beat crawfish tail meat that low. And yes, this is true Louisiana Crawfish, straight from our farm; You can’t get any more Cajun than this.

If you would like to place an order for tail meat, which will be an awesome addition to your Thanksgiving meal just call us at 337-200-1236 and tell us how many packs you need.  Don’t forget to pass this sale news on to your friends too! You can also buy our tail meat at the Oberlin Farmers Market each Wednesday.

Hints for Thanksgiving recipes:

Crawfish cornbread, crawfish cheesecake (yep I can get you the recipe), crawfish pie, crawfish turnovers,  and even Margarita Seafood Salad with Tequila (that recipe is in my collection too). That should wow your guests, huh! Of course, there is always the trusty etouffee recipes and don’t forget crawfish bisque.

 

Flat Stanley

Don’t be fooled by the posts title, this is an educational, worldwide movement, so imagine my surprise when I saw the headlining article of the Jennings Daily News representing the Flat Stanley project!

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During the time I homeschooled my girls’ we participated in this interactive storybook character by making our own Flat “Drew” as we called him, and sent him all over the world collecting information from others students that participated in the educational project.  Flat Drew went all the way to Australia once and returned with mementoes from that host family.

Flat Drew
The journal my daughters sent with their Flat Drew to his various host families.

Flat Stanley is a wonderful storybook character that is flattened by a falling bulletin board and learns he can easily travel the world by being flat. Learn more about the project here https://www.flatstanley.com/

If you have school aged children, I recommend this project even if you do it on your personal time outside of school. The kids will learn a lot and look forward to ‘meeting’ other students around the globe.

Re-Thunk Junk Trail

It’s been awhile since I’ve posted but life gets busy at times. I couldn’t let this Re-Thunk Junk Trail pass you up though.

This Saturday there will be a 60 mile flea market/garage sale hosted in Allen Parish starting at Reeves LA on Hwy 190 to Kinder then up Hwy 165 to Oakdale and then Hwy 10 to Elizabeth.

This  journey will showcase five communities throughout Allen Parish, which runs from 7a.m. to 3:30 p.m. Don’t miss this wonderful opportunity to find antiques, other people’s trash (always another’s treasure), arts and crafts and food you can vote the best for at various stops.

Come out, take a country drive and meet up with us as I will post my stops as well! Looking forward to seeing y’all Saturday!