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St. Joseph Homestead delivers fresh kale, Swiss chard, and celery in Lafayette, LA, grown using regenerative methods for stronger flavor and nutrition.

St. Joseph Homestead offers pesticide-free baby greens and salad mixes in Cankton, LA, harvested fresh for better flavor and nutrition.

6 Servings 4 tbsp butter 1 onion, chopped 1 small cabbage, thinly sliced Salt & pepper, to taste 4 oz or more, pesto 2 tsp lemon juice 2 lbs peeled shrimp ¾ cup grated parmesan cheese, plus more for serving 1 lb pasta Cook pasta according to package directions. Drain, reserving a small amount of liquid with the pasta. Toss with a tbsp of olive oil. Set aside. In a large pot, heat the butter over medium. Add the onion, cabbage, and salt & pepper. Cook, stirring often, until the cabbage and onions are caramelized, about 12 minutes. Add the shrimp and cook until the shrimp is pink. Add the pasta, pesto, and lemon juice. Add more pesto if desired and water if you need to thin the sauce. Toss in the cheese and remove from heat. Serve immediately, with more Parmesan on the side.

a simple salad, featuring radishes and celery

A twist on the classic Red Beans & Rice

Mustard Greens & Smoked Tasso 

Okra pods begin as a flower. Once pollinated, the petals fall off, leaving a small bud which then grows longer each day. If left on the plant too long, the pod will become fibrous, or "hard" as we say. It's not edible at this stage. So it must be harvested before. Most farmers want to get the most weight possible out of these okra pods, so they wait to harvest them until right before they get hard and inedible. But we like to harvest okra at a much younger stage, around 3 inches. These young, tender pods are known as boiling okra, and they are a real treat! Recipe: 1 pint of boiling okra 1 or 2 thin slices of raw onion Olive oil Vinegar (any kind) Salt Black pepper  Bring a saucepan of water to a boil. Drop in the pint of boiling okra. Boil for five minutes, no more! If the pods start to pop open, you've gone too long. Drain into colander. Plate the okra. Add raw onion to each plate of okra. Drizzle on olive oil, sprinkle on vinegar, shake on salt, and grind on black pepper. Serve immediately! Vinegar will discolor okra after a few minutes.