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In the Box–August 20, 2015

For storage tips, recipe ideas, and farm news, check out the newsletter here.

Cherry Tomatoes – 1+ lb!
Red Tomatoes – 4 lbs!
Red Potatoes – 1 quart
Green Bell Pepper – 2 pieces
Dry White or Yellow Onions – several pieces
Zucchini – several pieces

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

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In the Box-July 30, 2015

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

Onions – 1 bunch
Cucumbers – several pieces
Tomatoes – several pieces
Cabbage – 1 head
Fennel – 1 bunch
Green Beans – 1 bag

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

BRIERMERE FARM FRUIT SHARE

THE FRUIT SHARE IS NOT ORGANIC! PLEASE BE SURE TO WASH THE FRUIT BEFORE YOU EAT IT.

Sugar Plums – 1 bag
Blueberries – 1 container

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In the Box July 23, 2015

Click here to read the rest of the newsletter for storage tips and recipe ideas.

Parsley – 1 bunch
Walla Walla Onions – 1 bunch
Cucumbers – several pieces
Zucchini – several pieces
Batavian Lettuce – 1 head
Surprise Item – Hint: you may get this item this week OR next week! We’re harvesting them as fast as we can! Many more to come…

Sunnyside CSA’s Evening Soiree in the Garden

Meet your fellow CSA members, swap recipes, and learn about the Sunnyside Community Garden over drinks and appetizers. Join us for a summer social on Saturday, July 25th from 5pm to 7pm at the Sunnyside Community Garden (corner of 50th Street and Barnett Avenue). We’ll provide some mixers, cheese, crackers, and light snacks; bring any finger foods you’d like to share and your choice of beverage. Non-members are welcome, just let us know on your RSVP how many people are in your party.

Order Cheese from Lewis Waite by Tonight 7/7

For pickup on Thursday 7/16, please place your cheese orders tonight 7/7. The rest of your order can be placed by 7/13.

Why is there a cheese deadline?
We meet with our Cheese Makers at weekend markets, and they only cut on certain days of the week. For the Thursday delivery, this makes the cheese deadline well in advance of the delivery, since we pick up West River Creamery at the Dorset Market in Vermont, and Sugarloaf Cheese at the Spa City Market in Saratoga. We ask that you order by midnight tonight so we have an idea of what to order. We usually buy some extra for late orders, but can’t guarantee to have your flavor if you wait to order. We’ll always contact you to let you know.

Product updates:
Beth’s Farm Kitchen: We’ll be meeting up with Beth’s to get more Dilly Beans and Dilly Carrots, a great addition to summer hors d’oeuvres trays. We’ll get some more Gingered Pear jam as well, if your yogurt need a boost, give this flavor a try! Top off your ice cream, or make great tarts, with locally sourced fruit jams!

Champlain Valley Milling/Regional Pantry: We got some new beans in last week. Certified Organic, from various farms. It’s so hard to find beans this time of year! We’ll be adding Mung, Great Northern, and Pinto beans at some point this week.
Farmer Ground Flour: Greg ground us another batch of flour last week! Sorry if the labels are getting destroyed in the humidity, but we store the flour in the fridge to preserve it’s freshness, and when it comes out, the labels can’t handle the temp. change. We’ve checked, and no moisture makes it through the bags to the flour itself.

GEM Buffalo: We are hoping to make a run down to Castleton to get some more buffalo this week or next. Lean and delicious, why not try a Buffalo burger at your next cookout?

Lewis Waite Farm: We are keeping a steady supply of chops and bacon this season. If there is a roast you are looking for that you don’t see, please send us an email! We can get anything custom cut. We’ll be getting beef in by the end of the week, so feel free to send us an email reserving your favorite steaks. Missed out on Flat Iron last time? They go so fast!

Porter Ridge Farm: Caroline and Josh from Porter Ridge Farm are joining the list of farmers, though Caroline has been a long time member of the Lewis Waite family. She mans the main desk at the office, and if you have emailed the farm, she probably was the one to respond. Be sure to look for Porter Ridge’s specialty sausage flavors later this week, made with Teeny Tiny Spice Company’s unique organic seasonings!

West River Creamery: Cambridge is back in stock! Jane’s Cheddar style cheese is a longtime favorite at the office, and we’re so happy to have it back. All of Jane’s cheeses are made with raw milk (except Chevre), and she has several types of hard cheese. If you like Cheddar, give Londonderry a try. Slightly milder, but still full of flavor, it’s a Cheshire style cheese.

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In the Box 7-9-15

Carrots – 1 bunch
Cucumbers – several pieces
Green Cabbage – 1 head
Basil – 1 bunch
Radicchio – 1 head
Zucchini – several pieces
Red Leaf or Batavian Lettuce – 1 head
Romaine Lettuce – 1 head

Fruit share:
Blueberries – 1 container
Gooseberries – 1 container

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

As always, the newsletter (with storage tips and recipes) can be found here.

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In the Box 7-2-15

Carrots – 1 bunch
Beets – 1 bunch
Radicchio – 1 head
Zucchini – several pieces
Scallions – 1 bunch
Red Batavian Lettuce – 1 head
Kohlrabi – several pieces

*The contents of the share may change through the week as we monitor the fields and harvest what is at its peak. (I have a feeling we will be getting something else instead of the zucchini since we got it last week.)

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

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In the Box June 25, 2015

Here’s the box list this week–it may be slightly different and I’ll update if I get any new info. Read the rest of the newsletter here.

White Salad Turnips – 1 bunch
Zucchini – several pieces
Fennel
Green Romaine Lettuce – 1 head
Red Batavian Lettuce – 1 head
Baby Toscano Kale – 1 bunch

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

Community Supported Agriculture in the 11104