This year Lewis Waite and Stonewood Farms have generously offered the CSA an all-natural, humanely raised Turkey to giveaway before the big day. We’ll be selling raffle tickets at this week’s pickup (10/30) and the following pickups (11/6 & 11/13). And we’ll announce a winner by 11/15. Try your luck! Tickets are $5 for 1, $10 for 3, and $20 for 10. Please bring cash!
This Halloween, we’re having a bake sale from 5 to 8pm on Thursday 10/30. Grown-ups need treats too! Bring your little trick-or-treaters and treat yourselves to some homemade goodies. All sales support our subsidy program, so more local families can afford access to fresh, organic, local produce. Time: 5-8pm.
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 order one of our beautiful french butter rolls and some cream or creme fraiche to turn your winter squash into the most delicious pies and soups of the season!
Deadline to place your order is next Monday, October 27th at 8pm. Place your order here, and we’ll deliver your farm-fresh dairy to your CSA pick-up the week of November 3rd.
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!
Place your Lewis Waite orders here for delivery on Thursday 10/23.
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.
An original recipe by CSA member Melanie Suksomnil
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.
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)
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.
For more information, check out the newsletter!
Baby Red Kale – 1 bag
Yellow Peppers – 2-3 pieces
Red Beets – 1 bunch
Swiss Chard – 1 bunch
Butternut Squash – 1 piece
Nicola Potatoes – 1 bag
Green Cabbage – 1 head
*The contents of the share may change through the week.
Mixed bag of Bosc Pears & Red Delicious Apples
CSA HARVEST FESTIVAL – OCTOBER 19th!
**************WAIT LIST ONLY!**************
The buses are now full. Please complete this form to be added to the wait list. Thank you!
**************WAIT LIST ONLY!**************
Mark your calendars now for our annual CSA Harvest Festival on Sunday, October 19th from 11am-3pm. Free for all CSA member families and their guests. Hayride & Walking Tours, Cooking Demos, Live Music, Kids’ Activities, GIANT Haystack and more!
Our free bus will leave from SCS at 9am and will include a stop at the Briermere Farmstand where you can buy fruit and pies.
For more information and for a spot on our free bus, sign up here! Please sign up even if you are self driving so we know to expect you.
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
Don’t forget to pick up your beer this Thursday!
Order by Sunday for cheeses and Monday for everything else.
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!