PondBank Harvest 2010 Is Here!

It's that time of year again! Freshwater Prawn PondBank Harvest! It's time to bring freshwater prawns to your table or freezer for a great price that only comes once a year. This truly has become a Delta "event" and we have our loyal customers to thank for that!

Here are the details for this year's harvest:

Dates: Saturday October 2 and October 9
Time: 9 am - 4 pm
Where: Lauren Farms in Leland, Mississippi

Pricing: Off the pondbank prawns will be sold at a flat rate of $8/lb. Also, Lauren Farms Catfish will be available in 2 lb. packages for $11.50. (Frozen, headless prawns will also be available at standard pricing.) Prawn recipes will be emailed to customers who order.

It's important to CALL AHEAD AND BOOK YOUR ORDER. 662-390-3528. We always sell out, as supplies are limited. So, place your order before you come. And if you are coming after 1 o'clock, let us know so we will hold your prawns.

Don't forget your coolers and ice!

Directions to our farm: From Leland, get on Highway 61 North headed towards Cleveland. Once you pass the Pepsi company on the right, you'll drive a bit further and see homeade "Shrimp" signs up on the left, near the median. Take that left off of the Highway and follow the signs that will lead you towards Stoneville (it's an asphalt country road.) You'll cross over a removed railroad track and see another "Shrimp" sign up ahead - take that right onto Napanee Road. This road will wind for a little while and lead you through the country, past churches and farmland. Further ahead the road will fork - stay left and keep going straight. Our farm is across from the silver grain bins and set way back off of the road. You'll see the "Shrimp" signs and know you're there!

If you need additional information, feel free to call or email (prawnfarm01@yahoo.com.)

Thanks so much for your support - hope to see you there! Don't forget to do 2 things: CALL AHEAD and BRING YOU COOLERS!

Dolores

Lauren Farms Honored Nationally as 'Seafood Champion'; Among Popular Chefs Moonen and Ash

MONTEREY BAY, Calif. -- Lauren Farms, producer of U. S. Farm-Raised Freshwater Prawns, was recognized as a 2010 “Seafood Champion” by the Seafood Watch program of the Monterey Bay Aquarium in Calif. Recognition was given at the annual “Cooking for Solutions” event to only 8 individuals and companies, recognizing them as leaders that have embraced the message of sustainable seafood and are taking it to new levels.

Dolores Fratesi, owner of Lauren Farms, Inc., was a bit surprised to be honored among such prestigious company such as chefs Rick Moonen and John Ash, but excited for the recognition.

“We work so tirelessly to promote the freshwater prawn and sustainable aquaculture,” Fratesi said. “For our farm, it’s unreal to receive national recognition from the most powerful, national force in sustainability - the Seafood Watch Program. It feels good to know that they value the work we’re doing.”

The annual “Cooking for Solutions” event is a culinary experience and a way to connect what we eat to healthy aquaculture and agriculture. Over 3,000 chefs, media representatives, restaurateurs, researchers, and guests attend the event. This year, Lauren Farms’ Freshwater Prawns were prepared as a ceviche dish by the popular San Francisco restaurant, Tataki Sushi Bar.

A Mississippi-based company, Lauren Farms follows the highest sustainability practices in producing freshwater prawns. In doing so, U.S. Freshwater Prawns have been designated a “Best Choice” for consumers by the Seafood Watch program. Owners, Dolores and her husband, Steve Fratesi, are considered role models for sustainable prawn aquaculture.

Steve Fratesi states,” Preserving inland aquaculture is one of the most important conservation issues today. It is the farmer’s responsibility and also, the responsibility of the consumer to support safe foods supplied by well managed U.S. farms.”

Freshwater prawns are most closely related to lobster and boast a mild, sweet, lobster-like taste which most chefs and ‘foodies’ prefer. Prawns have distinct nutritional qualities, as they are low in fat, calories, iodine, sodium and high in protein and Omega3 fatty acids.

Seafood Watch is committed to preserving our food supply by educating individuals on sustainable products. “Sustainable” foods are those that will be raised in a manner making them available to future generations. For more information on Seafood Watch visit seafoodwatch.org.

For more information on Lauren Farms’ Freshwater Prawns, visit laurenfarms.com or call 662-390-3528 today.

Lauren Farms featured as "Picture of the Week" on FishWise!

Lauren Farms is honored to be the picture of the week on the FishWise website! The image above is featured with the following message:

This week’s photo comes from one of our producer partners, Lauren Farms. They specialize in the culture of freshwater prawns (Macrobrachium rosenbergii) and catfish (Ictalurus punctatus) from egg to harvest at their 14 acre farm in Mississippi. They are at the forefront of the industry employing a contained aquaculture system that minimizes escapes, disease and pollution. Their sustainable farming practices have earned them a green 'Best Choice' ranking according to criteria developed by the Monterey Bay Aquarium. Keep up the great work, Lauren Farms!

Thanks again for the recognition and support, FishWise!

FishWise is a non-profit organization designed to improve the sustainability and financial performance of seafood retailers, distributors, and producers. Uniquely positioned between the seafood industry and marine conservation organizations, FishWise offers a range of services that create trust between seafood vendors and their customers, enabling businesses to sell more sustainable seafood, more profitably. FishWise joins business imperatives with leading ocean conservation strategies.

For more information on FishWise, visit www.fishwise.org.

Catfish Allison!

U. S. Farm-Raised Catfish Allison

6 to 8 catfish fillets

1 cup grated Parmesan cheese

1/2 cup butter or margarine, softened

6 Tablespoons mayonnaise

6 green onions, chopped fine

1/2 teaspoon Worcestershire sauce - (we used Tablespoon)

generous dash Tabasco pepper sauce

Place the cheese, butter, mayonnaise, onion, Worcestershire, and pepper sauce in a bowl and mix thoroughly. Adjust seasoning if desired. Butter mixture may be made 24 hours ahead and kept refrigerated.

Poach the catfish fillets in lightly simmering water for 4 to 5 minutes. Gently lift the fillets from the water and set aside to drain.

For individual servings, place the fillets in au gratin dishes and cover with 2 tablespoons of the cheese mixture. Broil for 2 to 3 minutes until the cheese mixture browns.

Without individual dishes, place fillets into a lightly baking dish. Cover each fillet with the cheese mixture and brown under the broiler. Carefully lift the fillets from the dish onto the plates and spoon some of the pan juices over each serving.

(Only use U.S. Farm-Raised Catfish. If you not sure, ask your grocer.)

Serves: 6 to 8