Featured ingredient, May 21st dinner: Ramps & Apples
This lovely family has been farming there for six generations -- since 1855, and as times have changed, so have they. they have been going to Greenmarket in Brooklyn, NY since 1984. raising and growing grass fed beef, pork and apples but also rhubarb and other seasonal fruits.
Showing posts with label Sources. Show all posts
Showing posts with label Sources. Show all posts
Tuesday, May 19, 2009
Sunday, May 10, 2009
Meet Our Sources: Lynnhaven Farm, Ulster County, NY
Featured ingredient, May 9th dinner: Goat Ricotta
They have been raising Purebred Nubians since 1989, and have achieved what they believe is a lovely herd of dairy goats. Lynnhaven Goat Cheeses have been inspired by their herd of lovely, award winning goats. Driven by a need to make the herd self supporting, a hobby of making cheese for friends and family has grown into a full-time endeavor.
They have been raising Purebred Nubians since 1989, and have achieved what they believe is a lovely herd of dairy goats. Lynnhaven Goat Cheeses have been inspired by their herd of lovely, award winning goats. Driven by a need to make the herd self supporting, a hobby of making cheese for friends and family has grown into a full-time endeavor.
Friday, May 1, 2009
Meet Our Sources: Ronnybrook Farm Dairy, Columbia County, NY
Featured Ingredient May 2nd dinner: Creamline Milk
In 1941, long before anyone had heard of mega-farms or agri-corporations, Nana and Papa Osofsky started a small dairy farm, naming it for their eldest son, Ronny. Today, Their extended family of kids and cows continues to work those same lovely Hudson Valley pastures. They make milk products the way they have for three generations, in small batches, delivered at peak freshness, pasteurized and hormone free.
In 1941, long before anyone had heard of mega-farms or agri-corporations, Nana and Papa Osofsky started a small dairy farm, naming it for their eldest son, Ronny. Today, Their extended family of kids and cows continues to work those same lovely Hudson Valley pastures. They make milk products the way they have for three generations, in small batches, delivered at peak freshness, pasteurized and hormone free.
Saturday, April 18, 2009
Meet Our Sources: Blue Moon Fishmonger, Suffolk County, NY
Featured Ingredient April 22nd dinner: Clams
The Blue Moon is Alex's small boat, a 36-foot Duffy, docked at the Mattituck Inlet.
In 1988 Alex started bringing fish to the Greenmarket, after his sister's Diane (who lives in downtown Manhattan) recommended it as a sideline. The first market was Tribeca, and after a few years he did so well that began selling most of my catch to the public through the Greenmarket program, instead of wholesaling fish to the Fulton Fish Market.
He added the Grand Army Plaza, Brooklyn market in 1990, where met his wife Stephanie.
In 1996 they began their Wednesday market at Union Square. They now work 6 or 7 days a week from March to Christmastime, fishing, smoking and selling at the Greenmarkets. They are happy to bring in the freshest fish They can, and offer it at a price that is reasonable.
The Blue Moon is Alex's small boat, a 36-foot Duffy, docked at the Mattituck Inlet.
In 1988 Alex started bringing fish to the Greenmarket, after his sister's Diane (who lives in downtown Manhattan) recommended it as a sideline. The first market was Tribeca, and after a few years he did so well that began selling most of my catch to the public through the Greenmarket program, instead of wholesaling fish to the Fulton Fish Market.
He added the Grand Army Plaza, Brooklyn market in 1990, where met his wife Stephanie.
In 1996 they began their Wednesday market at Union Square. They now work 6 or 7 days a week from March to Christmastime, fishing, smoking and selling at the Greenmarkets. They are happy to bring in the freshest fish They can, and offer it at a price that is reasonable.
Wednesday, April 8, 2009
Meet Our Sources: Cato Corner Farm, Colchester, CT
Featured ingredient, April 22nd dinner: "Womanchego" cheese
Cato Corner Farm is a small family farm in Colchester, Connecticut, where the mother-son team of Elizabeth and Mark raises 40 free-range Jersey cows without the use of hormones or subtherapeutic antibiotics.
From their cows' raw milk, they craft a dozen styles of aged farmhouse cheese ranging from mild and milky to runny and pungent to sharp and firm.
The farm was selected as the winner of the Gallo Family Vineyards "Never Stop Growing Award" for Outstanding Family-Owned Artisanal Food Production, April 2006.
Their "Hooligan" Cheese was selected as the winner of the Gallo Family Vineyards Gold Medal Awards, Outstanding Dairy Product, April 2006.
Selected as one of America's Top Cheeses by Saveur Magazine in April 2009.
Cato Corner Farm is a small family farm in Colchester, Connecticut, where the mother-son team of Elizabeth and Mark raises 40 free-range Jersey cows without the use of hormones or subtherapeutic antibiotics.
From their cows' raw milk, they craft a dozen styles of aged farmhouse cheese ranging from mild and milky to runny and pungent to sharp and firm.
The farm was selected as the winner of the Gallo Family Vineyards "Never Stop Growing Award" for Outstanding Family-Owned Artisanal Food Production, April 2006.
Their "Hooligan" Cheese was selected as the winner of the Gallo Family Vineyards Gold Medal Awards, Outstanding Dairy Product, April 2006.
Selected as one of America's Top Cheeses by Saveur Magazine in April 2009.
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