Category: Lewis Waite Farms

The next delivery is Thursday, July 22nd and the NEW order deadline is Sunday, July 18th.  All  order deadlines are now the Sunday prior to delivery.

If you miss Sunday night’s deadline, you may still order by paying a late fee of $7.50.

Nancy’s Note:
Ahh, July, sunny warmth, and summer festivities!

We are getting in the swing of the once a week trip to NYC, one week Tuesday and the next week Thursday and we’ll be more in a routine in another month. I hope we gave all your questions a full enough answer in our hectic state this week! We have a bit more part time help lately and are very excited to have our first interns coming next week! Two young women, Dara and Danielle from Manhattan are coming for two weeks. I have a weeding extravaganza lined up for them in my perennial flower beds. We also hope that they can and like to cook or are willing to learn a bit while they are here. They will be getting to know Jack, the horse, and Pedro, the donkey too as they need more attention than we can give them. Hopefully they can go on some walks and Pedro could loose some of his excess padding! Donkeys are more used to the desert terrain and dry plants and not all this lush green grass so he fattens up each summer.

Berry picking is on the horizon too with the beautiful red currants and the early blueberries ripening. Hopefully everyone will have a great time and we’ll all be able to have a bit more free time by sharing the load!

Friday, July 2nd, at 11:59 pm, is the deadline for the Thursday, July 8th delivery of LWF. Click here to order.

Note from Nancy:

New Product News
SWEET SPRING FARM – raising goats and making fresh chevres: We are happy to announce that in addition to the delicious, locally made fresh goats’ milk cheeses you can currently enjoy from Sweet Spring Farm, that soon you will also be able to try goat (chevon) roasts, and steaks from the farm as well. Keep an eye out when you place your next order to see the variety of cuts available.

LEWIS WAITE FARM has a few new cuts available, one of which is a RANCH STEAKS but what exactly is a ranch steak? Here’s the answer: Ranch steak is the name given to the center cut steak from boneless chuck shoulder, which is typically cut between ½ inch (1.3 cm) to one inch (2.5 cm) thick, weighing 10 ounces or less, with excess fat trimmed away. This cut of meat may also be called boneless chuck shoulder steak, shoulder petite, and shoulder center steak, though the name ranch steak is commonly applied at butcher shops and grocery stores. The ranch steak is best prepared braised or grilled, but can also be broiled.

Today, Friday, Jun 18th, at 11:59 pm, is the deadline for the Thursday, Jun 24th delivery of LWF. Click here to order.

Note from Nancy:

We have just finished inventorying a new batch of beef. Our new processor sometimes cuts and labels cuts differently than the previous processor. For example, Ribeye steak (boneless) is now Delmonico steak and Rib steak (bone-in) now is Ribeye steak, bone-in. So don’t be confused regarding the bone. Soup bones are knuckle bones without meat. The Soup shanks are now also called Beef shanks.

We also have new steaks – Chuck steak bone-in, Chuck steak boneless, Chuck eye steak, Ranch steak, and Sirloin heart filet.
Also, wonderful for picnic and barbeques we now have Hamburger patties and Smoked Beef Kielbasa.

If you have already ordered you can add use the “See my existing order” to add any of these delicious items.

best wishes,
Alan & Nancy Brown
135 Lewis Hill Lane
Town of Jackson
Greenwich, NY 12834
Lewis Waite Farm
Grass-Fed Grass-Finished Beef
Natural Pork
www.csalewiswaitefarm.com
www.lewiswaitefarm.com
518-692-3120 or 518-692-9208

**DON’T FORGET! LWF order deadline is Friday June 18, for Thursday June 24th delivery

Farm Notes from Nancy:

The Farmers markets we attend are in full spring/summer swing. On Wednesday afternoon and Saturday morning we load the van with coolers and head to Saratoga to see our local customers. This market runs all year round and has been great in getting the community involved; it is a busy market with lots of variety. On Sunday we head for Dorset VT; a lovely old architecture village just to our east over the first ridge of the Green Mountains. This market is held on a green and seems more like a festival and community meeting morning.

We are working hard on getting our own vegetable garden ready. The up and down of the temperatures this spring has caused a bit of havoc in the soil temperature and growing temperature of many of the early plants. We are replanting things like broccoli raab, kale, spinach, and lettuce since they did not grow well for us. We have made a few new pestos with unusual plants like mache and mint after seeing some new recipes in a gardening magazine. Green Goo – yum! The strawberries are beginning to ripen now that all those weeds have been pulled out to let in the sun and warmth.

We’ve been working on our long term fencing plans and have almost finished the new cow lane across the Lewis farm pasture that is one side of the new pig pasture six acre area. The pigs are due to have their first visit tomorrow after their lane is connected between the barn where they sleep at night and the pasture up on the hill. Their view will be awesome across the Hudson Valley to the west and they’ll see the outline of the peaks of the Adirondacks to the northwest. They’ll have lots of grass, lots of woods, and a year round spring for drinking and taking their mud baths. We’ll have the opening parade with treats in buckets to lure them up the hill. Hopefully this will cure the piggy who gets out every night and eats all the leftover dog food in the upstairs of the barn.

My 1955 John Deere 60 tractor is finally put back together after resting all winter with an engine oil leak. A bad $20 oil seal gasket caused a lot of trouble inside the engine. We use this tractor to pull hay wagons, rake and ted (fluff up for faster drying) the hay and York rake the gravel area we are smoothing as we fix the landscaping around our packing barn.

My last news for today is my new Mini Cooper!! I have wanted one for a long time since they started making them again years ago. This one is a 2002 cherry red with a big sunroof and a CD player! I now have a fancy car! I’m getting it registered this afternoon!!

Announcements
Eagle Bridge Custom Meats
We are proud to officially announce the our new USDA processor is Eagle Bridge Custom Meats in Cambridge, NY We have a full schedule with them this year and are able to offer new cuts and new recipes. They finished the design and building of their new facility last year and are now fully USDA certified for everything but Liverwurst making!! So you will see some new cuts, a new label, new cryovac wrapping, some cuts a slightly new technique (esp. pork cutlets). They are very willing to work with us to do as we and you request – so some of the items we have not been able to get in the past we may be able to ask for now.

All the sausage recipes will be a bit different and we will be able to offer beef sausage now. They have been very willing to work with us on replacing the sodium phosphate (a salt) ingredient in the first batch of pork hot dogs with organic cornstarch which was what we tried with the new beef hot dogs and next we are trying a carrot fiber with the next batch of pork hot dogs. Unfortunately, the cornstarch ingredient shown on the label does not say organic, but Debbie assures me that it is. Please let us know your feed back and we hope it all tastes great!

We are also announcing miniscule price increases for certain of our products. Many items are increasing .03 cents per pound, some are a bit more. This is the third year that we have been able to keep our prices fairly stable. Thanks for your support.

Issue of the month
Issues surrounding GMO seeds and foods are typically one of the passionate topics I rail against. As in India where farmers are straining against the forced use of these products, now Haiti is also attempting to fight back. Monsanto is now donating seeds to spread the use of their altered seeds. http://www.commondreams.org/headline/2010/06/03-9

But these GMO topics are now being dwarfed by the enormity of the problem of the BP/Halliburton/Deepwater Horizon oil spill which is a disaster of still to come proportions. We are all crying for the Gulf. We are all outraged at the corporations, their administrations and their abysmal lack of a disaster recovery plan. We are hoping and praying for a miracle to stop the flow, as the Gulf is already irreparably damaged.

best wishes,

Alan & Nancy Brown
135 Lewis Hill Lane
Town of Jackson
Greenwich, NY 12834
Lewis Waite Farm
Grass-Fed Grass-Finished Beef
Natural Pork
www.csalewiswaitefarm.com
www.lewiswaitefarm.com

518-692-3120 or 518-692-9208

May 4, 2010

This is the last of the winter/spring deliveries until later in June when our schedule for the CSA veggie season begins. We generally allow a week or two for everyone to get used to the vegetable distributions before we add another layer to the fray.

At the farm –

The grass is growing lush and green and the cows have started their rotational grazing. Luckily this year we had an abundance of the big white wrapped baleage hay that lasted right through this period when the grass is just beginning to get a good start. If the grass is eaten too soon this diminishes the root systems and then the re-growth takes longer to make a comeback. Being up on the hillside, our elevation delays the growth whereas the valley is all green and lush.

Happy springtime – it is such a beautiful time of year after the winter. The shad trees, the daffodils, tulips, early azaleas, spireas and our giant bleeding hearts are still blooming. This is also dandelion week – when they are so prolific and bright and cheery it is amazing! Dandelion oil and tincture are in my jars and the wine preparation is next!!

Best wishes,
Nancy and Alan

Alan & Nancy Brown
135 Lewis Hill Lane
Town of Jackson
Greenwich, NY 12834
Lewis Waite Farm
Grass-Fed Grass-Finished Beef
Natural Pork

Visit our farm here.
Buy CSA products here.

518-692-3120
518-692-9208