Order Lewis Waite by tonight for delivery 10/23

Place your Lewis Waite orders here for delivery on Thursday 10/23.

Product Updates:

Beth’s Farm Kitchen: It is canning season. We are stocking up on preserves, jams and chutneys. Including cranberry sauce seasoned with orange and cardamom, for you upcoming holiday meals.
Earth Sky Time: Goldburgers, Hoomoos and Pesto are restocked. The pesto is seasonal, so stock up on frozen pesto while it is still here and have fresh summer pesto all winter long (made with sunflower seeds instead of nuts, perfect for people with nut sensitivities).

Farmer Ground Flour: is restocked. Organic, heritage grains. Choose from whole wheat, white flour, pastry flour, rye flours, buckwheat, spelt flour and corn meal. As the days get cooler, there is nothing like homemade bread. Try mix and match flours in this “No-Knead Recipe” to make your own multi-grain bread.

Gatherer’s Granola: Was delivered today and is restocked with plenty of delicious gluten-free varieties for breakfast or a power snack.

Grazin Acres Farm: Great news for Grazin Acre fans, we will be stocking a limited number of non-GMO, pastured raised turkeys! Look for them as we get closer to Thanksgiving.

Hawthorne Valley Farm: Try any of their sauerkraut with a fresh Lewis Waite fresh pork roast for an old-world soul warming meal.

Lewis Waite Farm: Pork is finally here! We are still waiting for our smoked pork products. But the freezer is full of fresh pork loin chops, sirloin chops, sirloin cutlet, tenderloin, sirloin roast, fresh ham roast, Boston butt, shoulder roast, ham steaks as well as ground pork and nitrate-free pork sausage. Hooray!

Teeny Tiny Spice Company: fresh ground organic spice blends. These colorful blends are well balanced with a lot of variety for every palette. The gift packs include 3 different spice blends to add to your menu, they are pleasing to the eye and belly, and a great food gift this holiday season.

Butternut Squash Soup with Pear & Sage

An original recipe by CSA member Melanie Suksomnil

Butternut Squash Soup with Sage

Roasting the butternut squash brings out its natural sweetness and adds depth of flavor to the soup. The sage brings in notes of late autumn while the pear reminds us that it’s not quite time to dig out the flannel pajamas yet. Curiously, this soup tastes a lot like a pierogi – so side bonus for anyone with a hankering for his or her baba’s home cooking.

Serves 4-6

Ingredients

1 medium butternut squash, halved and seeds removed
3 Tablespoons good quality unsalted butter
1 bunch baby leeks, wash thoroughly to remove sand and thinly chopped
2 firm pears, peeled, cored and chopped
4 cups low-sodium chicken stock
½ Tablespoon fresh sage, finely chopped –or- 1 teaspoon dried sage, crumbled
1 teaspoon summer savory, minced–or- ¼ teaspoon dried savory
salt and pepper, to taste
sour cream, for dolloping
fresh sprigs of savory, for garnish (optional)

Directions

1. Heat oven to 425°F. Add 1 cup of water to a large casserole dish and lay butternut squash on top, cut side down. Bake for 30-45 minutes until squash has softened. Set aside to cool.

2. In a large pot or Dutch oven, heat butter over medium heat. When butter begins to sizzle, add leeks and pears to the pot and cook, stirring occasionally for about 7 minutes or until leeks have wilted down and are just beginning to get golden. Meanwhile, scoop the butternut squash out of its skin.

3. Add sage and savory to the pot and sauté with the leeks and pear until fragrant, about a minute.

3. Add chicken stock and butternut squash to the pot and turn heat to medium-high, stirring and mashing squash with the side of your wooden spoon to break it down into smaller chunks. As soon as the liquid begins to bubble rapidly, lower heat to medium-low and simmer for 15 minutes, stirring occasionally.

4. Turn off the heat and season with salt and pepper. Let the soup cool at room temperature, then working in batches, blend the soup.

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Winter Share Sign Ups Open!

Winter is coming! And that means that you can sign up for a winter share. This winter, we are offering shares from Winter Sun Farms, including an organic root vegetable share, a frozen share, an apple share and a cider share.

Winter distribution dates and times are on Tuesdays, Dec. 9, Jan. 6, Feb. 3, Mar. 10, and Apr. 14, from 5:00 – 8:00 p.m. Members will agree to one volunteer shift during the season.

Go ahead–sign up today!

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In the Box October 9th

Read the latest newsletter here.

Arugula – 1 bag
Collards – 1 bunch
Potatoes – 1 quart
Japanese Salad Turnips – 1 bunch
Pink Beauty Radishes – 1 bunch
Napa Cabbage – 1 head

*The contents of the share may change through the week.

FRUIT SHARE–JUST ONE PORTION THIS WEEK!
Mixed bag of Bosc Pears & Gala Apples

Lewis Waite News & Order Deadline

Order by Sunday for cheeses and Monday for everything else.

Product Updates:

Argyllshire Farm has sent over some lamb rib chops. Get them fast. They are the perfect weeknight option to spice up your after work routine.

BEANS (organic, dried) are becoming hard for us to find. Cayuga Pure Organics only has a few kinds cleaned, and the shipping service we used to get them here has tripled the cost. We’re looking into ways to get them (including asking anyone we know going near the Finger Lakes if they wouldn’t mind grabbing a few hundred pounds of beans on their way). Alas – we will find some sooner or later!

GEM Buffalo will have more burger for us, but we can’t get it until 10/6 on our way back up from the Monday delivery to Westchester and the Hudson Valley. We’ll make it available as quick as we can. we are even getting some more Hump Roast in stock, a Native American delicacy. Ever tried making Pemmican?

Grazin’ Acres has Kosher King heritage breed, non-GMO, pastured raised, chicken available. These birds are moist and full of flavor. If you can manage to leave any meat on the bones, throw all your left overs (bones and all) into a large pot to make nutritious, delicious chicken stock.

Farmer Ground Flour will be sending us more fresh ground flour next week, for all your fall pie baking!

Lewis Waite Farm has more 100% grass-fed beef came in this week, for all those folks waiting for filet mignon, flat iron steaks, beef bratwurst and more. Send us an email if you want something saved for you! The hanger steaks are already promised.

Mariaville Mushroom Men will (we hope) bring us some more Chaga Chug Tea this weekend, as it practically ran out the door. There are many different kinds of mushroom teas available from this local mushroom operation. All their practices are organic while they work towards certification.

Putney Mountain Winery has restocked us on the preservative free sparkling apple cider they make. As Thanksgiving approaches, this makes a truly special addition to the table fro those not partaking in the ‘harder’ offerings. If you think you may need a few bottles, let us know so we can plan ahead!

Stonewood Farm is getting ready for the big day. Our turkeys from this farm are now available for ordering (BE SURE TO CHECK THE DELIVERY DATE – YOU CAN CHANGE THE DATE IN YOUR CART TO GET CLOSEST TO THANKSGIVING).

Vermont Maple Granola will be bringing us maple sweetened trail mix on Sunday!

To all our loyal duck egg lovers out there, we are sorry to let you know that Little River Farm has retired and can no longer bring us duck eggs each week. We are currently looking for more local producers to keep you stocked!

Thank you to everyone patiently waiting for more Lewis Waite pastured raised pork, we will have more this month. In the meantime, we have Washington County, locally raised non-GMO pork in stock.

At Lewis Waite we know that eating sustainably grown food is not all always easy. Please know, here at the farm we are grateful and glad to know there is strong network of informed customers who understand the importance in supporting New York State farmers. Your effort is not in vain. Your support is far reaching and much appreciated. Do not hesitate to let us know what we can do to help to continue building this indispensable network.

We look forward to your next order!

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In the Box–October 3

Acorn Squash – 1 piece
Baby Spinach – 1 bag
Japanese Salad Turnips – 1 bunch
Baby Bok Choi – 1 bunch
Pink Beauty Radishes – 1 bunch
Zucchini – several pieces
Shallots – 1 pint
Red & Plum Tomatoes – several pieces

*The contents of the share may change through the week.

FRUIT SHARE (JUST ONE PORTION THIS WEEK!)
Mixed bag of Bosc Pears & Empire Apples

For recipes and storage tips and some gorgeous photos of the farm, read the rest of the newsletter here.

Milk Not Jails–order by tonight!

Place an order today for a special, one-time delivery of any of our dairy products to your CSA. In addition to your dairy share items, Milk Not Jails offers greek and flavored yogurts, kefir, cheese and more from the seven family farms we serve.

This month stock up on Ronnybrook yogurt drinks for the school season – Special Discount on Mango and Strawberry yogurt drinks only $2.00 this month so you can send your family off to school with the protein they need to excel!

Deadline to place your order is next Monday, September 29th at 8pm. Place your order here, and we’ll deliver your farm-fresh dairy to your CSA pick-up the week of October 6th.

Enjoy beautiful cheeses and ferments you cannot find anywhere else in NYC! And stock up on cream and quark to make delicious soups with your fall vegetables next month. We’ll be adding more items throughout the season, so please let us know what your hungry for and we’ll work with our dairy farmer network to find it!

Don’t see your CSA listed, contact us at milknotjails@gmail.com or (917) 719-6455 with any questions.

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In the Box–September 25

Acorn Squash OR Sweet Dumpling Squash – 2 pieces
Lettuce – 1 head
Arugula – 1 bag
Chioggia Beets – 1 bunch
Potatoes – 1 bag
Zucchini – several pieces
Red Long Pepper – several pieces
Red & Plum Tomatoes – several pieces

*The contents of the share may change through the week.

FRUIT SHARE

Damson Plums – 1 bag
Mixed bag of Gala Apples & Bosc Pears – 1 bag

What are you going to do with your Damson Plums?

For the recipes and storage tips, read the rest of the newsletter here.

Community Supported Agriculture in the 11104