Lewis Waite Order Deadline for Pick Up on June 18

Order by Monday June 15th and pick up with your veggies on Thursday, June 18.

Product Updates:

3 Corner Field Farm: Karen has had time to make and age some Shushan Snow mini-wheels after pausing for lambing season. Shushan Snow is her semi-soft mold ripened cheese, like Brie, made exclusively with her grass-fed sheep’s milk, and is an office favorite.

Argyllshire Farm: Barbara has dropped off some more of her grass fed lamb. Look for cuts on special as we help Barbara clean out her freezer. Just in time for grilling season. Try this recipe for grilled lamb loin chops with cucumbers and mint.

Beth’s Farm Kitchen: Just in time for cookout season, we’re getting in Beth’s Barbeque Sauce! We also have the mustards, made with Cayuga Pure Organics mustard seeds, on special this month. Hudson Valley Ketchup completes your sauce needs for a great cookout.

Fior D’Italia: The raviolis, pastas and sauces have been a big hit! Vic is so pleased with the good reception, and says thanks! We just got in more frozen entrees for those nights you just don’t want to cook.

Grazin’ Acres Farm: Nathan and Meghan just received more of their Heritage breed pork back from the processors. New cuts including no nitrite hot dogs and no nitrite kielbasa are now available. They are also busy raising new chicks for the summer, so we are clearing out the freezer with a special on their non-GMO, pasture raised, Heritage chickens.

Harry’s Honey House:* Derek is out of the 2 lb jars of Raw Honey – what we have now is it until fall, but we should have plenty of 1 lb jars to last until the harvest. Raw honey is very lightly filtered, just enough to remove big chunks. It contains bits of pollen and propolis, and is a natural source of minerals such as calcium, iron and potassium as well as vitamin B complex. *not available to Stoneledge CSAs – please source your honey, syrup, and coffee through their Marketplace.

Iceberg Farm: We just picked up some Pork Garlic and Parmesan sausage and some Lamb with Red Wine and Feta sausage. Delicious sausage links for the grill go great with your veggie salad from your CSA share.

Lucy Jo’s: has two new flavors: organic Kick Pow Punch and organic Bolivia. The Kick Pow Punch is a low acid Sumatra flavor that has been well received by the office staff. The Bolivia is a medium roast that has a pleasant sweet taste and nutty roast notes with milk chocolate undertone and mild lemongrass finish. *not available to Stoneledge CSAs – please source your honey, syrup, and coffee through their Marketplace.

Kimball Brook Organic Dairy: A few CSAs asked us to offer a Milk Share this season. We have to order in set case amounts, so any items that are not going to a share will be made available to a la carte orders. First come, first served! (Please only order for your next delivery and not in future dates.)

Kriemhild Dairy: Bruce just dropped us of another load of Meadow Butter – the 1 lb rolls now come in salted or unsalted, no plastic tub to recycle.

Maplebrook Farm: produces Mozzarella Cheese in the mountains of Bennington, Vermont. We are offering the 8 oz.; shrink wrapped Fresh and Cherry Smoked this month. We hope this can be a regular offering, so let us know how you like it!

Stonewood Farm: Peter let us know that he is out of dark ground turkey until after Thanksgiving – sorry folks! We should have plenty of half light, half dark meat, and all white breast meat. We’re also getting in more lean turkey breast cutlets, great for a quick dinner.

West River Creamery: The crew is introducing a Steel Wheel Tomme. This cheese is a tome style natural rind sheep’s milk cheese. The texture is smooth with a light and mildly sweet taste. If you prefer cow milk cheese, West River also has a cow milk tomme; Middletown Tomme. The Middletown is a favorite in the office.

Yoder Farm: Ryan is out of all beans except for Black Beans until the fall – grab your heritage beans while they last, we are really running low.

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In the Box 6-11-15

Romaine
Parsley or Oregano
Red Leaf Lettuce
Toscano Kale
Baby Spinach

Please note you will be receiving Strawberries and Swiss Chard next Thursday instead of today.

*The contents of the share may change through the week as we monitor the fields and harvest what is at its peak.

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

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In the Box June 4, 2015

Read the rest of the newsletter here for storage tips, recipe ideas, and news from the farm. Also, please note that Golden Earthworm has had to cancel their U-Pick strawberry program. We will still be getting strawberries in our boxes.

Bok Choi – several heads
White Salad Turnips & Greens – 1 bunch
Red Boston Lettuce – 1 bag
Green Boston Lettuce – 1 bag
Baby Arugula – 1 bag

*The contents of the share may change through the week as we monitor the fields and harvest what is at its peak.

Lewis Waite Order Deadline for 6/4 pickup

Order raw milk cheese by tonight and everything else by Monday 6/1. You’ll find everything you need on the Lewis Waite website.

What does Lewis Waite Farm CSA Extras do?

Lewis Waite Farm CSA Extras program strives to connect small farms and consumers within our region. We offer a single platform for you to gain access to a wide variety of farm fresh, all natural, artisan, and organic products. Between our Extras service and your CSA share, you can eliminate (at least greatly reduce!) your trips to the grocery store.

We partner with small, family run operations. We believe in getting as close to the source as we can, so we know what we, and therefore you, are getting. If you have questions, we can ask the person who grew or made your food. You can read from the full list of farms and producers about their farms or operations on our website, or simply email or call us and we will find the answer for you. Our producers take great pride in their products, and we take pride in offering them to you.

We can offer you pasture raised meat and poultry (10 kinds of meat), fresh eggs and bread, grass fed butter, yogurt and ice cream, artisan cheese from sheep, goat or cows’ milk, including aged raw milk cheeses. We offer many pantry staples, too, all local and naturally made. Granola, fresh ground organic flour, dried organic beans and grains, natural jams and chutneys, natural sweeteners, lacto fermented foods, apple cider vinegar, and more. You can see a complete list on our website.

You pay as you go, and order only what you want. You will need to create a personal profile for our website, before you can order, to tag you as a member of an approved group. Just go to our site and request a link for your CSA, or see our latest newsletter. If you can’t make up your mind from our extensive offerings, we offer sampler “Share” packages that blend many of these products.

Product Updates:

3 Corner Field Farm: Karen has had time to make and age some Shushan Snow mini-wheels, after pausing for lambing season. Shushan Snow is her semi-soft mold ripened cheese, like Brie, made exclusively with her grassfed sheep’s milk, and is an office favorite.

Beth’s Farm Kitchen: Just in time for cookout season, we’re getting in Beth’s Barbeque Sauce! We also have the mustards, made with Cayuga Pure Organics mustard seeds, on special this month. Hudson Valley Ketchup completes your sauce needs for a great cookout.

Fior D’Italia: The raviolis, pastas and sauces have been a big hit! Vic is so pleased with the good reception, and says thanks! We’ll be getting in more frozen entrees next week, for those nights you just don’t want to cook.

Harry’s Honey House:* Derek is out of the 2 lb jars of Raw Honey – what we have now is it until fall, but we should have plenty of 1 lb jars to last until the harvest. Raw honey is very lightly filtered, just enough to remove big chunks. It contains bits of pollen and propolis, and is a natural source of minerals such as calcium, iron and potassium as well as vitamin B complex. *not available to Stoneledge CSAs – please source your honey, syrup, and coffee through their Marketplace.

Kriemhild Dairy: Bruce just dropped us of another load of Meadow Butter – the 1 lb rolls now come in salted or unsalted, no plastic tub to recycle.

Stonewood Farm: Peter let us know that he is out of dark ground turkey until after Thanksgiving – sorry folks! We should have plenty of half light, half dark meat, and all white breast meat. We’re also getting in more lean turkey breast cutlets, great for a quick dinner.

West River Creamery: Jane let us know that she is out of Cambridge (her Cheddar style) until her latest batch is ready. The Londonderry is a nice slicing cheese, or there is Sugarloaf Farm Cheddar to meet your Cheddar cravings.

Yoder Farm: Ryan is out of all beans except for Black Beans until the fall – grab your heritage beans while they last, we are really running low.

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In the Box May 28th 2015

FIRST BOX OF THE SEASON!! WOO HOO!

Pick up from 5pm-8pm at Sunnyside Community Services. You won’t be let in before 5pm, and if you aren’t there by 8pm then your share will be donated to SCS.

Red Radishes – 1 bunch
Lettuce Mix – 1 bag
Baby Arugula – 1 bag
Mustard Greens “Braising” Mix – 1 bag
Red Kale – 1 bunch

*The contents of the share may change through the week as our farmers monitor the fields and harvest what is at its peak.

Lewis Waite Only Delivery–May 12

The winter veggie shares may be finished but Lewis Waite carries on! Order raw milk cheese by Tuesday May 5 and everything else by Thursday May 7th for delivery at Sunnyside Community Services from 5pm-8pm on Thursday, May 12th.

They’d also love for your to fill out the short survey here.

Product Updates:

3 Corner Field Farm: Sheep milk products are back in production. Paul told us all the lambs seemed to come at once, keeping Karen hopping from ewe to ewe. Overall it was a great lambing season, and she is happy to be back in the cheese room making sheep milk yogurt, fresh cheeses, and of course, new batches of her hard cheeses to start aging.

Beth’s Farm Kitchen: Your favorite jam makers have been featured on the Food Networks’s Farmhouse Kitchen show. Now everyone knows how delicious and versatile quality jams, jellies and chutneys can be. Check out their recipe for Sage-Rubbed Chicken with Spicy Peach Glaze using Beth’s Farm Kitchen’s own peach jam and red pepper jelly. Try your own with a pastured raised Mack Brin whole chicken, which happen to be on sale this month!

Duck Eggs: we now have an additional farm offering fresh duck eggs. Laughing Stock farm in located in Cambridge NY. Lincoln Bridge and Helen McIntosh put enormous amounts of love and care in the poultry farm, where their chickens, ducks, turkeys, and geese pasture together in open fields and roost in re-purposed campers and school bus. The ducks eat a nature foraged diet that is supplemented seasonally with locally grown GMO-free grain.

Battenkill Brittle: With warm weather comes fun outdoor activities that keep us moving all day long. Battenkill Brittle is loaded with energy that lasts. Developed by avid cyclist Leslie Kielson, she was looking for an energy food that wasn’t loaded with chemicals and satisfied her hunger without weighing her down, so she and her partner developed Battenkill Brittle.

Lewis Waite Farm: We are running low on our regular ground beef. It might be time for you to give the Bull meat a try! It’s lean, full of flavor, and tastes great. Our office staff agrees that it is not gamey at all, great in dishes or as burgers.

Sugar Mill Farm: Sugaring season is wrapping up around here and Sugar Mill Farm is fully stocked with Maple Syrup. When placing your order keep in mind that there are new grading and labeling guidelines. All this means is, same great syrup with a new name. Dark Amber is now called “Dark Robust Taste”. Grade – A medium which is also available is now called “Amber Rich Taste”. You can read the product descriptions for the ‘formerly known as’ old terminology. If you want former Grade B or cooking syrup, simply request Very Strong Taste!

Mack Brin Farms: We are having a sale on Mack Brin whole chickens and liver to make room for new inventory. There is nothing like a roasted pastured chicken. You can make 3 meals from one roast chicken, with a little creativity. Leftovers from the first meal make chicken salad, chicken tacos or chicken sandwich, and the bones will make you a healthy, nutritious soup or stock. Nothing goes to waste with a whole bird.

Nettle Meadow: Kunik, a soft semi-aged cheese is on sale as it reaches its “ripening” date. This light creamy cheese tastes stronger and more dynamic as it ages. For people who like “stinky” cheese, this Kunik is in its prime! Get it while it lasts, as the sale only lasts until we restock.

Be sure to check out our Specials in Shop by Product for deals on great local food – take a chance and try something new!

Lewis Waite Order Deadline–April

Did you know Lewis Waite offers coffee, tee, and spices in addition to eggs, dairy, and meat? Last month I tried the Fire Cider and I swear it kept that tickle in my nose from turning into a full blown cold.

Order deadlines for delivery on April 14th:
Raw milk cheese by Tuesday April 7th
Everything else by Thursday, April 9th

Order here

Product Updates

New vendors Gardenworks, Fior D’Italia, Sugarloaf, and Taking Root Teas and Apothecary were a huge hit last month – thanks for giving them a try! Feedback is always welcome – it’s how we improve! They have all expressed their gratitude for your support and interest in their ventures. It’s a great community to be a part of.

This month we will have some goat milk Parmesan from the Homestead Artisans at Longview Farm! We hope more goat dairy products will become available as the spring creeps in.

3 Corner Field Farm: is breaking from producing fresh products during lambing season. Karen often spends the whole night in a lawn chair in the lambing barn, just to be on hand if there is a problem with her girls. There will be no Sheep Milk Yogurt, Brebis Blanche, or Brebis buttons for this delivery. Aged cheeses and lamb are still available.

Argyllshire Farm: Barbara is running a special on lamb breast. These are on the bone, kind of like a cross between a brisket and a sparerib. Great for stews, just remove the bone when the meat falls off, or try a low and slow cook like spareribs or beef back ribs.

Berle Farm: is back! Beatrice is making yogurt again, a sure sign of spring! These quarts of cow milk yogurt are certified organic, thick and creamy, with a layer of cream on top. MMM MMM Good! It’s an office favorite, and we can’t wait to run down and pick a few cases. We’ll share, don’t worry…but order soon!

Beth’s Farm Kitchen: We’re making the trip down to GEM Farms for buffalo, which means a stop along the highway to our meet up spot with Beth’s team. It’s so sweet that they go out of their way to keep our costs low by saving us on shipping. Logistically complicated, but worth it to save you the extra costs. We’ll have Strawberry Jam, Black Raspberry, and of course, Hudson Valley Ketchup.

Cascun Farm: will restock us with half-chickens! We’ll also get in more Free Bird Chicken breast and thighs.

Hawthorne Valley Farm: we restocked on our last trip down to NYC, where we met them at the
Inwood Market. We have plenty of Plain Sauerkraut, as well as the flavors. No curry for the moment.

Farmer Ground Flour: Greg will be grinding up a fresh batch of flour for us – we’ll have tasty Polenta, fresh stone ground All Purpose flour, and Half White/European brown flour.

Fior D’Italia: will be bringing more Wild Mushroom Lasagna, Tomato Basil sauce, and raviolis. Vic says his Eggplant Parmesan shouldn’t be missed, and we’ll have that available for ordering this month as well.

Gardenworks: More organically managed frozen blueberries and raspberries on the way. A perfect addition to your morning yogurt, pancakes, or smoothie!

Lewis Waite Farm: has new pork! It was a long wait, and we thank you for your patience! Chops, roasts, bacon – all already flying out the door. Log on early to get yours! We did raise our pork prices, as over winter feeding of the expensive non-GMO feed has caught up to us, and kelp and processing prices are also on the rise.

Lucy Jo’s Coffee Roastery: is working on some new flavors, and we’ll get those listings completed as we get the information. The new industrial grinder makes grinding the beans a breeze, they report. Thanks for your support!

Washington County Farm: We’re having a blowout sausage sale! Perfect for the last chili of the season, or the first grilling (if it ever warms up!!). The breakfast sausage isn’t just for breakfast – Nancy’s sister Judy loves it in Lasagna or red sauce, as its peppery bite adds something special and little different than the Italian sausages. Try mixing the Sweet Italian sausage with ground beef for great burgers or meatloaf.

West River Creamery: Jane is raising her prices for the first time in years. With all the added costs that seem to pile up with a little extra here and there, this price increase seems overdue. She also has her Equinox cheese back in stock, and we got some pork, garlic, and parmesan sausages in.

Yoder Farm: Ryan has let us know he’s out of all beans except the black turtle! What we have now is all we will have until fall harvest. We are talking to Cayuga Pure Organics, and expect to get a delivery of their beans and grains (yes, they are fully recovered from the fire) to last us through the summer. Ryan also has a new Saratoga apple sauce made from spi-gold apples, which he feels is the best sauce yet.

In the Box March 10

In this month’s frozen share, most members* can look forward to:
– Sweet Corn
– Collard Greens
– Broccoli
– Green Beans
– Blueberries
– Tomato Puree
– Fresh pea shoots
*Share items can vary by site

Root vegetables:
Winter squash
Potatoes
Carrots
Onions
Beets
Arugula (Continental Organics, New Windsor, NY)
Bibb lettuce (Continental Organics, New Windsor, NY

Lewis Waite Order Deadline

Place Lewis Waite orders here.

Order raw milk cheese by Tuesday 3/3, everything else by Thursday 3/5 for delivery at the Tuesday 3/10 pickup.

NEW VENDORS

Fior D’Italia: (Frozen Pastas)

For over 20 years Fior D’Italia has been creating artisanal pasta, sauces, and frozen entrees. Straight from Italy to our headquarters in Vermont, and now in the homes of discriminating buyers, we take classic pasta making techniques from Italy and put a modern twist on them to provide the best of both the old and new worlds.
For chef and owner, Victor “Vic” Tirrito, Italian cuisine truly is in his blood having grown up in the food business with his immigrant grandparents and parents. After graduating from the Culinary Institute of America, Vic trained in some of the finest kitchens in New York and New England, and eventually opened Fior D’Italia in 1987 in beautiful Manchester Center, Vermont. Known as “The Pastaman,” Vic’s big personality makes him a popular figure in New England at farmers markets and other events.
Today, Vic uses his family’s 100-year old recipes as a foundation to create over 50 varieties of Ravioli and some of the country’s best gluten-free pasta.

Gardenworks: (frozen Raspberries and Blueberries)

Gardenworks is a family farm, a greenhouse, a food market, a berry patch, a flower field, an art gallery, a bakery and a gift shop located in Salem, NY. In 1911 Grandpa McEachron purchased MacClan Farm where he increased the dairy herd and raised chickens. After graduating from Cornell, his youngest son, Harold, expanded the farm to include more than 200 cows and 50,000 chickens. Yes, 50,000! This explains the cluster of white chicken houses and the endless red dairy barns you see at Gardenworks today.
As times, markets & abilities changed, the farm transitioned to specialty crops including blueberries, raspberries, pumpkins and Christmas trees. In 1992, Meg returned to the farm and extended the seasons with fresh & dried flowers as well as a complete Christmas Shop.
Now in the 22nd year, Gardenworks farms more than 12 acres, has a greenhouse full of annuals & perennials and the dairy barn hosts a market place offering local cheeses, meats, organic vegetables & baked goods from the farm kitchen. “As we plant our crops, we strive to create the best growing conditions so that the plants thrive and require little pest control. We mulch, irrigate and monitor. We harvest the quality you want on your table.”

Sugarloaf Farm: (Raw Milk Cheese)

Sugarloaf Farm is located in Fort Ann, New York, 20 minutes from Lake George and 10 minutes from Glens Falls. Owned and operated by John and Stacey Batchelder, Sugarloaf Farm is a small, family run farm. “We milk between 4 and 8 Holstein cows throughout the year for the sole purpose of making aged raw milk cheese. We are small batch, artisan cheese makers and only use quality ingredients in our cheese. We use natural ingredients in our flavored cheeses, and no added coloring. Our cheese is white because milk is white.”

“Our grass fed cows live in a low stress environment and are milked for quality, not quantity. A few months after calving our cows are milked once/day. Since we do the bulk of our cheese making in winter months, this reduces stress on the cows and gives them more energy for keeping warm.”

Caroline (from the Lewis Waite office and cheese aficionado) vends with Stacey at the Sunday market in Saratoga Springs, and is a big fan of Sugarloaf’s cheese.

Taking Root Teas and Apothecary:

Taking Root Teas & Apothecary offers hand crafted herbal remedies to support health and well-being through nature based care. Founded in 2013 by clinical herbalist Lani Courtney, products are prepared with herbs mostly grown in her Vermont garden or wild harvested from local wild flora. All other ingredients are sourced organically grown, either locally or from suppliers that stand by Taking Root’s mission for the highest quality and sustainability. By using the freshest ingredients, and creating blends with the most effective traditional and scientific methods, Taking Root best represents the benefits that herbal teas & products have to offer.

Nancy met Lani at the Farmer’s Market in Dorset, VT, and has been sampling the products for a few months. We are very happy she was willing to come on board with Lewis Waite CSA Extras.

Community Supported Agriculture in the 11104