1 lb. sweet potatoes
1 butternut
1 lb. carrots
1 red cabbage
2 garlic
1 head lettuce
2 broccoli
1 lb. cauliflower
1 baby bok choy
1 bunch green kale

View this week’s recipes from the farm chef, Carol Hargis and read the letter from Farmer Chris and his family.

If you want to read/print out the newsletter as a newsletter in print, you can!

Enjoy!

-1 lb. fingerling potatoes (rusiian banana)
-2 heads broccoli
-1 bunch turnips
-1 head lettuce
-2 peppers
-1 Butternut
-1 bunch collards
-1 lb. onions
-1 bunch arugula

View this week’s recipes from the farm chef, Carol Hargis and read the letter from Farmer Chris and his family.

If you want to read/print out the newsletter as a newsletter in print, you can!

Enjoy!

-1.5 lbs. sweet potatoes
-1 lb. loose carrots
-1 bunch french breakfast radish
-.5 lb. salad mix
-2 peppers
-1 bunch broccoli raab
-1 bunch leeks
-1 red cabbage

View this week’s recipes from the farm chef, Carol Hargis and read the letter from Farmer Chris and his family.

If you want to read/print out the newsletter as a newsletter in print, you can!

Enjoy!

Distribution for Lewis Waite items takes place at LIC Market on the delivery date between the hours of 3:30PM – 10:00PM. LIC Market is located at 21-52 44th Drive, LIC, NY.

Please note: LIC Market is a busy restaurant so it is recommended that members avoid pick ups during the dinner rush (7:00 -8:30-ish) or  be prepared to wait as it may take the staff  a little bit longer to get your items than it would during the other hours of distribution.

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In this Newsletter

• Note from the Farm
• Thanksgiving Turkey Announcement
• Product Updates
• Farm Feature: Stonewood Farm

Note from the Farm: Nancy’s News
The leaves are finally coloring up to a rosy and wonderful hue across the hills. The welcome warmth we have had this week is finally fading into a chill. We can’t believe that it is supposed to rain again for a week! The leaves all are washed off the trees when the rain is pelting and I guess some of the forecasts are for pelting rain. Our view across the Hudson Valley to the west shows a good deal of color and getting better by the day.  I am so glad to have a chance to take a ride to Vermont today to see the leaves throughout Washington County and western Vermont. Alan and I are finally working on the hunt for a new dog and we placed an ad in the local paper to find a rescue situation. Hopefully as great a dog as Shadow will come our way. It is difficult to determine from a half hour visit what a dog will be like, especially and older one that may be more set in her ways.  Wish us luck!

Fall chores are starting to mount up. We have cut some wood, brush cut some of the pastures, picked all the blueberries, still picking great fall raspberries, winterized the tractors and vehicles, have all the hay in the barn, picked most of the summer veggies that will be frosted.  The tomatoes don’t taste the same as in the warm weather but will make sauce for the weeks of winter. We still have to make pesto from the parsley, dig the potatoes, pick up all the winter squash and do a big general cleanup and weeding of the garden. Any weeds still there have likely dropped their seeds again for next year’s weeding but some of the volunteer sunflowers and cherry tomatoes are welcome weeds. We were able to pick all the grape clusters from our 12 vines and got a whopping 4 5 gal buckets full of grapes. With helping hands from Jayme, my sister Beverly, niece Laura, and Katherine who worked together here this summer, we picked, sorted, crushed and squeezed the grapes with our old basket cider press. It took most of  Sunday afternoon. The juice had a good reading of 18 brix so the fermenter is now preparing to bubble away with five gallons of Cayuga and Seyval grape juice and Pasteur Champagne yeast.  Hope it comes out well – I always write LOVE on the labels of the carboys and fermenters to help the outcome. Did you know about that Japanese experiment? http://www.life-enthusiast.com/twilight/research_emoto.htm   (be sure to scroll down for the story) It is fascinating and only confirms that love is the best way of life.

Alan’s list is longer than mine and I can’t even begin to recite it. The big one is he is running for town supervisor again this year and has an opponent. After 20 years of serving, the last two years are the only ones with the same opponent besides the first time he ran.  Wish him luck here too! Another one of Alan’s big goals this year was to have the house painted.  After much research of paints and much peeling on our house after only 5 years of painting last time, the painters have been here since July and are just about complete with the first coat of primer after getting all the walls down to wood. I hope they were happy with their estimate of the job! What a transformation and also what a mess of paint chips!! My flower beds will be happy too when it is all done.

So enjoy the glorious fall and hope for more warm weather. We check all the wooly bear caterpillars daily that are crawling toward the barn for a warm place to build their cocoons to see how long the black portions are compared to the orange sections and try to decipher what that means!!

Take care, Nancy & Alan

Thanksgiving Turkey Announcement

Well, it is that time of year again! Thanksgiving approaches and it is now time to begin planning for the big meal. This year, we plan to offer Stonewood Farms All Natural Turkeys for $4.04/lb (read this week’s Farm Feature below  for information on Stonewood Farm).

If you would like to place an order for a turkey, you must do so by Monday, November 7th.  Please note that traditional Lewis Waite extra items orders will be delivered at a later date separately from the turkey delivery.   Starting now, when you sign in, there will be a special link “Place my Thanksgiving Turkey Order,” which will take you right to all the available turkeys we offer for the Holiday. Any other items you’d like with your Turkey  MUST BE ORDERED SEPARATELY, under the delivery date closest to Thanksgiving for your pickup site November 17th.
If you have any questions, problems, or concerns, please call the office, and Nancy, Caroline, and Joanna are happy to answer questions or take your order by phone: 518-692-3120.

This list below helps you figure out what sizes we offer, and estimate the end cost of the birds.

• Whole Turkey—will be between 12 – 13.9 lbs. each.
•  These will be about $49 to $56 based on $4.04/lb. price.
• Whole Turkey— will be between 14 – 15.9 lbs. each
•  These will be about $56 to $64 based on $4.04/lb. price.
• Whole Turkey—will bebetween y 16 – 17.9 lbs. each.
• These will be about $64 to $72 based on $4.04/lb. price.
• Whole Turkey—will be between 18 – 19.9 lbs. each.
• These will be about $72 to $80 based on $4.04/lb. price.
• Whole Turkey—will be between  20 – 21.9 lbs. each
• These will be about $80 to $89 based on $4.04/lb. price.
• Whole Turkey—will be between 22 – 23.9 lbs. each
• These will be about $89 to $97 based on $4.04/lb. price.
• Whole Turkey—will be between 24 – 25.9 lbs. each
• These will be about $97 to $105 based on $4.04/lb. price.
• Whole Turkey—will be between  26 – 27.9 lbs. each
• These will be about $105 to $113 based on $4.04/lb. price.
• Whole Turkey—will be between 28 – 29.9 lbs. each
• These will be about $113 to $121 based on $4.04/lb. price.
• Whole Turkey—will be between 30 – 45 lbs. each
• These will be about $121 to $182 based on $4.04/lb. price.

Product Updates

Argyllshire Farm: is adding boneless leg of lamb to the offerings, and should be posting new inventory later this week. If you want something reserved for you, please let the Lewis Waite office know.

Farmer Ground Flour: is sadly discontinuing their baking mixes. They have found that they were too time consuming to be cost effective, so whatever we have in stock is all there will be. These are on sale for $4.00 each until gone.

 Porter Ridge Farm: Will be making some organic chicken parts available this week.

West River Creamery: is adding a marinated goat cheese to the offerings! Ingredients are: Pasteurized goat milk, cultures, salt, herbs, garlic, black pepper, grapeseed oil. We shared a sample for lunch the other day and it is great!

Farm Feature – Stonewood Farm

Stonewood Farm is a thousand acre farm in Orwell, VT, that specializes in raising turkeys. Paul Stone, the former head of the Vermont Department of Agriculture, and his wife Frances started the farm in 1976, and began to raise turkeys in 1987. Now, with three generations of the Stone family on the farm, they also board nearly 500 heifers and farm hundreds of acres of cropland, in addition to raising turkeys for Thanksgiving each year.

Their turkeys are kept in large, un-crowded, open air barns that shelter the turkeys from weather while allowing them plenty of light and air. The turkeys eat an all-natural feed without hormones or antibiotics, and are processed in the USDA facility on site. This means no stressful transport, and complete control over handling and quality. There are no preservatives or artificial ingredients of any kind.  The turkeys are flavorful, juicy, and responsibly raised. If you are not up to a whole turkey, Stonewood also offers bone-in and boneless turkey breasts, plain ground turkey, and several flavors of turkey sausage.

-1 lb. red potatoes
-1 butternut squash
-1 lb. carrots
-.5 lb. salad mix
-1 bunch Japanese turnips
-1 bunch baby bok choy
-1 head garlic
-1 lb. cauliflower

View this week’s recipes from the farm chef, Carol Hargis and read the letter from Farmer Chris and his family.

If you want to read/print out the newsletter as a newsletter in print, you can!

Enjoy!

Good news, we are offering a winter share this year!

Thank you to members who voiced their interest! Please note that we are not offering EBT payments nor are we subsidizing shares. If you are interested in participating, money is due immediately. Other changes to be aware of are that sign-up and distribution are different from the summer share:

 1. Please make your checks out to the farms. We will have vegetable & dairy shares available from Miller’s Crossing & Argyle Cheese Farmer respectively and each will need its own check.

 2. You may leave your check & application with Carrette during one of the October distributions OR mail the check directly to the farm.

3. Pick-ups are SATURDAY mornings, 9-12, at Hour Children on Nov. 19^th, Dec. 3^rd & 17^th, Jan. 7^th & 21^st, Feb. 4th.  Please note the times & dates because we cannot hold the shares for you if you are not able to pick up.

4. We are asking for a 2 hour volunteer commitment, but this may change. 

 5. The full winter vegetable share will include 6-10 lbs. of storage vegetables and up to 1-3 packages of frozen vegetables, with salad and cooking greens as weather allows. The single shares will be half these amounts. The vegetables will be lightly washed and free of excessive mud and dirt. Leaving the vegetables slightly dirtier helps preserve quality and freshness. Our own vegetables have been frozen by Farm to Table in their freezing facility.

The forms for both are available below:
Produce Winter Share – Farm at Miller’s Crossing
Dairy Winter Share – Argyle Cheese Farm

Members with any additional questions, can contact the farms directly, or email the core group at longislandcitycsa [at] gmail dot com.

-1 bunch of leeks
-1.5 lbs. sweet potatoes
-1 bunch radish
-.5 lb. salad mix
-1 bunch swiss chard
-1 red pepper
-1 broccoli head
-1 butternut squash

View this week’s recipes from the farm chef, Carol Hargis and read the letter from Farmer Chris and his family.

If you want to read/print out the newsletter as a newsletter in print, you can!

Enjoy!

-4 red onions
-1 bunch mizuna
-.5 lb. beans
-1 head lettuce
-1 lb. potatoes
-1 Napa cabbage  (VERY BIG HEADS!)
-1 bunch arugula
-1 Carnival wintersquash

View this week’s recipes from the farm chef, Carol Hargis and read the letter from Farmer Chris and his family.

If you want to read/print out the newsletter as a newsletter in print, you can!

Enjoy!

-2 garlic
-1 Sweet red pepper
-.5 lb. green beans
-1 head of lettuce
-1 bunch beets
-1 lb. carrots
-1 bunch swiss chard
-1 Red Cayenne pepper
-1 Acorn wintersquash

View this week’s recipes from the farm chef, Carol Hargis and read the letter from Farmer Chris and his family.

If you want to read/print out the newsletter as a newsletter in print, you can!

Enjoy!