Category: Archives

We’re very excited to announce a new FISH SHARE for 2015! Sea to Table works hard to connect local fishermen to you, the fish-eater. They’re offering a more affordable price for the same high-quality, local fish, partnering with fishermen from small-scale sustainable wild fisheries and finding better markets for their catch. Our fish will be from the Montauk Port in Long Island!

Once a month, for 6 months @ $30 per delivery, each delivery is 3 pounds and at least 2 varieties of fish, recently caught, and flash-frozen.

Mark your calendars: June 25 • July 30 • August 27 • September 24 • October 22 • November 19

For a 6 month share, that works out to $180. SIGN UP BY CLICKING HERE.

We need 20 shares signed on and paid in full before June 15 so we can make this happen- sign up below and spread the word! If we can sign up 40 shares, we will get 4lbs of fish instead of 3!

For Checks: please make checks payable to Sunnyside CSA and mail them no later than June 11 to
Sunnyside CSA
PO Box 4383
Sunnyside, NY 11104

For PayPal: Send money to: treasurer@sunnysidecsa.com. You MUST select “Send money to family or friends” when paying. If you select “Pay for goods or services,” we will get charged an extra fee and be forced to collect that from you before you get a share. Once you select “Send money to family or friends,” you can pay with your PayPal balance or a bank account (no fees added) or with a credit card (an extra PayPal fee is added to your total.)

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.

…has been mocking me from the recesses of my fridge. I don’t know why I am afraid of it, I really don’t. And then today I found this recipe for Baked Risotto with Winter Squash and I feel a renewed sense of purpose. I’m planning to serve with with some Applegate Farms sausages. Sadly Fresh Direct doesn’t have any leeks so I’m going to sub some shallots. I may caramelize some onions as well to throw on top since we are wheat free. I’ll let you know!

Curious to learn more about Sunnyside Community Services? Kenneth Lauritzen, Division Director of Senior Services, Josue Monterroso, the Senior Center Director, and Kate Donohue, Manager of Institutional Giving, took time out of their busy schedules to answer a few questions about SCS and its relationship with the CSA.

What is the mission of Sunnyside Community Services?

The mission of Sunnyside Community Services (SCS) is to strengthen our community by providing a continuum of vital services and activities that enrich the lives of individuals of all ages.

When members aren’t able to pick up their shares, the CSA donates the food to SCS. What does SCS do with the veggies, fruit, and specialty products donated by Sunnyside CSA?**

SCS includes the produce donated by Sunnyside CSA in the meals served at our Center for Active Older Adults. Our on-site kitchen serves approximately 200 hot, nutritionally balanced meals each day. Ensuring that seniors’ diets include fresh produce is a priority in providing nutritional services, and we are very grateful to the CSA for this assistance.

How does the produce donation positively impact residents?

Many of our senior center members have incomes below the federal poverty level, and so are at risk for nutritional insecurity. The meals we serve help to mitigate that risk. Including fresh, locally grown produce helps us to enhance the taste and nutritional content of these meals.

What daily programs and services does SCS provide?

SCS provides a broad range of human services that meet the needs of our community’s children, youth, adults, and seniors. Our holistic approach to service delivery and our integrated service model enable us to meet the needs of our community’s families and to adapt to our community’s changing needs.

Our programs for youth and families are designed to help the young people of a diverse, predominantly immigrant and low income population to overcome barriers to academic and career success. We operate a free Pre-Kindergarten Program, two after-school programs at local elementary schools, and a Beacon Community Center that serves middle school students – each of which helps students build the skills that are critical to educational achievement and long-term success. Our workforce readiness program, Grounded and Positioned for Success (GPS), connects youth with internships either in a local business or within our agency, and our College Readiness Program helps under-served students prepare to apply for and succeed in college.

Our Home Health Aide Training Program connects local job seekers to employment opportunities in the growing field of home care. The program offers participants training and certification as a licensed home health aide, and places program graduates in employment with one of our two affiliate home care agencies. These agencies serve approximately 1,700 homebound seniors in four of the five boroughs of New York City, providing over 54,000 hours of care each week.

Our programs serving seniors work to help the older members of our community to stay healthy and independent as they age. Our senior center, the Center for Active Older Adults, currently has approximately 2,500 active members, 44% of whom have income below the federal poverty level. The center operates a program of over thirty arts, educational, and recreational activities, and has a Case Assistance counselor on site to provide assistance with the enrollment process for benefits and entitlements.

SCS Case Managers coordinate services for frail, homebound seniors such as meal deliveries, home care, transportation, and more. We provide Geriatric Mental Health counseling services to 300 seniors per year. Our social Adult Day Services Program offers therapeutic care to seniors who are living with Alzheimer’s disease or other cognitive impairments. The Friendly Visitor program connects homebound seniors with volunteers who commit to a weekly visit. Pet Pals, a part of the Friendly Visitor Program, helps seniors to care for their pets.

SCS also operates a Care Transitions Program in partnership with two local hospitals to support seniors who are being discharged and help them avoid unnecessary re-hospitalization. As the lead agency in the Western Queens Caregivers Network, SCS provides a range of respite opportunities and skills trainings designed to reduce the strain that family caregivers experience in their roles.

How many people does SCS reach on a yearly basis?

SCS reaches 14,000 individuals each year, including children, youth, adults, and seniors.

Describe SCS’ vision for how it plans to serve the community in the next 3-5 years.

Over the next few years, SCS plans to continue building our senior services to meet the needs of a growing senior population. Recent developments in senior services include ADventures, a collaboration between our social Adult Day and Caregivers Programs, which operates day trips to New York City’s many arts and cultural institutions that enable ailing seniors and the loved ones who care for them to spend quality time together in a relaxed, enjoyable setting. We aim also to continue meeting the emerging needs of our community’s youth. Recently, we began offering a free Pre-Kindergarten Program, Sunnyside Up Pre-K, which provides our community with access to the many benefits of quality early childhood education.

**Estimated dollar value of food donations from the CSA to SCS was $6,000.

Bring money to the pickup this Tuesday for a chance to win a summer share donated by the ever-lovely Briermere Farms. Since our pickups are only once a month, you won’t have many chances to enter the raffle, so plan accordingly! All proceeds benefit the subsidized share program.

Interested in a fish share? Village Fishmonger has rolling signups. If you want fish for the 12/9 delivery, sign up by Saturday, December 6th.

Ingredients:

1 lb dried orzo
5 tablespoons extra-virgin olive oil
1 tablespoon finely grated fresh lemon zest
2 garlic cloves, minced
1 (6-oz) head radicchio
2 cups escarole
¼ lb. speck, chopped
4 oz smoked mozzarella, cut into 1/2-inch dice
2 tablespoons fresh lemon juice

Cook orzo in a pot of well-salted boiling water until al dente.

While pasta is boiling, whisk together oil, zest, garlic, and salt and pepper to taste in a large bowl. Thinly slice radicchio and escarole and add to dressing.

Reserve 1/2 cup cooking water and drain orzo in a colander.

Add hot pasta and reserved cooking water to radicchio/escarole and let stand 1 minute to wilt.
Add mozzarella, speck, and lemon juice and toss well. Season with salt and pepper and serve warm.

4-6 servings

Cupcake Ingredients:
1 pound sweet potatoes, peeled and cubed
1/4 cup orange juice, or as needed
1/2 cup butter at room temperature
1/2 cup light brown sugar
1/2 cup white sugar
2 eggs at room temperature
1 teaspoon vanilla extract
1/2 large orange, zested
1-1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon ground cinnamon
3/4 teaspoon ground ginger
1/2 teaspoon baking soda
1/8 teaspoon salt

Frosting Ingredients:
1/2 cup confectioners’ sugar, sifted
1/4 cup and 2 tablespoons packed dark brown sugar
1/4 cup heavy cream
2 tablespoons unsalted butter
1/8 teaspoon vanilla extract

Place a steamer insert into a saucepan, and fill with water to just below the bottom of the steamer. Cover, and bring the water to a boil over high heat. Add the sweet potato cubes, cover, and steam until just tender, 15 to 20 minutes depending on thickness. Remove the sweet potato from the steamer and allow to cool. Transfer the cooled sweet potato to a blender. Pour in the orange juice. Cover blender, and puree until smooth. If mixture is too thick, add more orange juice, 1 tablespoon at a time, until the sweet potato is blended.

Preheat the oven to 350 degrees F. Line 24 muffin cups with paper muffin liners.

Beat butter, light brown sugar, and white sugar with an electric mixer in a large bowl until light and fluffy. Add the eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Beat in vanilla extract, then stir in the sweet potato puree and orange zest.

Sift together the flour, baking powder, cinnamon, ginger, baking soda, and salt in a bowl. Mix the flour mixture into the sweet potato mixture, mixing until just blended. Batter will be thick. Spoon the batter into the prepared muffin tins.

Bake in the preheated oven until a toothpick inserted into the center of a cupcake comes out clean, about 18 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

Frosting: Sift the confectioners’ sugar into a large bowl; set aside. Heat the brown sugar, heavy cream, and butter in a saucepan over low heat until sugar dissolves, stirring occasionally. Increase heat to medium high and bring to a boil, stirring constantly. Boil until the brown sugar mixture thickens, about 3 minutes. Remove from heat, then stir in vanilla extract. Whisk the brown sugar mixture into the confectioners’ sugar until smooth, 1 to 2 minutes. Allow the sugar mixture to cool and thicken before icing the cooled cupcakes.

Optional: Top each cupcake with toasted mini marshmallows and pecans to really mimic the classic Thanksgiving side dish.

Place an order today for the freshest and best butter, cream and more to complete your Thanksgiving holiday menu! What’s a pumpkin pie without buttery crust? Our small batch butter is higher in vitamins and burns less than store-bought butter.

Pick and choose from amongst our seven family farms’ offerings for a one-time delivery to your final CSA distribution. You’ll be helping our farmers take the best care of their animals and prepare for the winter.

Deadline to place your order is next Monday, November 10th at 8pm. Place your order here, and we’ll deliver your farm-fresh dairy to your CSA pick-up the week of November 17th.