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Pecans
October to December is peak harvest for Louisiana and Mississippi
pecans, so it stands to reason that we use them in so many
Thanksgiving and Christmas recipes. Over 12 million pounds
of pecans are grown and sold in 39 Louisiana parishes, while
Mississippi growers produce, harvest, and market 2 million to 4
million pounds of pecans each year.
“I have seen pecan pies flavored with everything from figs to
persimmons and even swirled-in chocolate. Personally, I think
the old original recipe still outshines them all.”
—Chef John Folse
Sweet Potatoes
There’s a difference between sweet potatoes grown in northern
states and those grown locally. Our sweet potatoes are “soft,” which
means they are higher in natural sugar, more moist and have a
bright orange flesh color. This “soft” type of sweet potato is often
referred to as a yam.
“Rouses helps me share what I grow with my neighbors all over
South Louisiana and Mississippi. Rouses doesn’t just say they
buy local, they actually do.”
—Matt Garber, Iota
Okra
Okra is grown throughout the hot summer months all the way until
the first frost. Okra can be stored in the vegetable crisper of your
refrigerator (wash and dry it first). If you’re freezing okra, wash
it, cut off stems, but don’t open seed cells, then blanch in boiling
water. Drain well and store in freezer bags in the freezer. Frozen
okra may be stored up to a year in the freezer.
Cranberries
Thanksgiving dinner wouldn’t be complete without cranberries.
These small red berries are grown on low-lying vines in sandy beds
known as bogs or marshes from the west coast to the east coast.
Mirlitons
“Mirliton plants are native to Mexico, but have been grown in
the U.S. on backyard vines since at least 1867. Mirlitons were
temporarily renamed vegetable pears in the 1920s when the U.S.
government tried to introduce a Cuban version to a confused
general public, which couldn’t decide if mirlitons were fruits or
vegetables. Actually, they’re gourds.”
—Joe, Rouses Produce Director
Citrus
Nearly 600 acres of Louisiana oranges, grapefruits and lemons
are planted every year, more than half just in Plaquemines Parish.
Seedless, sweet, easy-to-peel satsumas turn from green to yellow as
they ripen and to orange at full maturity.
DON'T MISS IT!
The 66th Plaquemines Parish Fair & Orange Festival
December 6th–December 8th
Historic Fort Jackson, Buras, Louisiana
“Fall and early winter are harvest time for so many great local ingredients. Be on the lookout for Louisiana sweet oranges, navel oranges,
grapefruits, Meyer lemons and satsumas grown for Rouses by second, third, fourth and fifth generation farmers. Ben Becnel Sr., one of
Plaquemines Parish farmers, says the secret to the sweetness is the rich Mississippi River sediment in our soil. Our warmer climate helps,
too, and not just citrus. Our warm, moist climate and sandy soil in places like Iota and Opelousas create the perfect growing conditions
for local sweet potatoes.”
—Donny Rouse
‘
Tis the
Season
Matt Garber
