Results tagged “online ordering” from Wicked Flavory
I was excited to see that today's edition of Daily Candy ("the insider's guide to what's
hot, new, and undiscovered -- from fashion and style to gadgets and travel") featured a family of farmers and cheese artisans from Westport Point, MA: Shy Brothers Farm.The Shy Brothers' web site says that the "brothers are careful with their animals and of course don't use any antibiotics or hormones on their milkers."
Their bite-size, bell-shaped cheeses -- which come in shallot, rosemary, lavender, and chipotle flavors -- look so good! I can't wait to get my hands on some. You can find them in various locations around RI and MA or buy them online.
Today I pulled a buffalo chuck roast from Yankee Farmer's Market out of the freezer for dinner.
To keep things simple, I threw it in the crock pot with some French onion soup mix, a can of cream of mushroom soup, and some beef broth. Voila:
It was damn good. The folks who raised our dinner are Brian and Keira Farmer (really), whose Web site explains that "all of our buffalo are naturally fed and raised free-range. Our wide variety of buffalo meat ... DO NOT contain growth hormones, stimulants, or antibiotics." They also tout the health benefits of buffalo, which include: 2.42 grams of
fat per serving (less than chicken); 1 gram of saturated fat; low in calories, cholesterol, sodium, and protein; high in iron, protein, and Omega 3's and 6's.
The Farmers open their farm in Warner, NH to the public every weekend, and their farm store is also open during the week (closed Wednesdays). If you don't want to make the drive, you can order online with just one day transit time within New England.
They also sell elk, ostrich, venison, chicken, turkey, and pork -- but it seems that their true love is bison (the scientific name of the American Buffalo).
To keep things simple, I threw it in the crock pot with some French onion soup mix, a can of cream of mushroom soup, and some beef broth. Voila:It was damn good. The folks who raised our dinner are Brian and Keira Farmer (really), whose Web site explains that "all of our buffalo are naturally fed and raised free-range. Our wide variety of buffalo meat ... DO NOT contain growth hormones, stimulants, or antibiotics." They also tout the health benefits of buffalo, which include: 2.42 grams of
fat per serving (less than chicken); 1 gram of saturated fat; low in calories, cholesterol, sodium, and protein; high in iron, protein, and Omega 3's and 6's.The Farmers open their farm in Warner, NH to the public every weekend, and their farm store is also open during the week (closed Wednesdays). If you don't want to make the drive, you can order online with just one day transit time within New England.
They also sell elk, ostrich, venison, chicken, turkey, and pork -- but it seems that their true love is bison (the scientific name of the American Buffalo).
I'm not a huge chocolate milk fan, but Haven picked up some Crescent Ridge chocolate milk recently at the Whole Foods on Prospect in Cambridge -- and he loved it.
A blast from the past, Crescent Ridge does home delivery throughout the Boston metro area. (When I was growing up in Des Moines in the 1970's, we used to get our milk delivered. I didn't think any company still did this.) They also bottle their milk in glass bottles, which are returnable, recyclable, or reusable. We're using ours as a vase.
The company's Web site says, "all Crescent Ridge milk is from cows not treated with the rBST growth hormone." Its homepage also has pictures of cows munching on grass out in a field -- but I wanted to make sure this wasn't just propaganda, so I emailed Crescent Ridge to ask about the cows' diet and access to
pasture.
Marketing Manager Brad took the time to respond: "The cows are treated very well. All of our whole milk comes from the Howrigan Farm up in Northern Vermont and is a very awarded farm. The have 500 head of Holstein that are fed corn grown on their property. The cows are also out in the Pasteur to feed on grass through the day. None of the cows are treated with growth hormones to increase the milking. Our Skim milk comes from various different farms in the Vermont area from a Coop called St. Albans. Crescent Ridge Dairy pays a premium to receive milk that comes from cows that are not treated with growth hormones. St Albans has many inspections to the farms that are part of the coop to make sure the quality is of the highest." Thanks, Brad!
A blast from the past, Crescent Ridge does home delivery throughout the Boston metro area. (When I was growing up in Des Moines in the 1970's, we used to get our milk delivered. I didn't think any company still did this.) They also bottle their milk in glass bottles, which are returnable, recyclable, or reusable. We're using ours as a vase.
The company's Web site says, "all Crescent Ridge milk is from cows not treated with the rBST growth hormone." Its homepage also has pictures of cows munching on grass out in a field -- but I wanted to make sure this wasn't just propaganda, so I emailed Crescent Ridge to ask about the cows' diet and access to
pasture.Marketing Manager Brad took the time to respond: "The cows are treated very well. All of our whole milk comes from the Howrigan Farm up in Northern Vermont and is a very awarded farm. The have 500 head of Holstein that are fed corn grown on their property. The cows are also out in the Pasteur to feed on grass through the day. None of the cows are treated with growth hormones to increase the milking. Our Skim milk comes from various different farms in the Vermont area from a Coop called St. Albans. Crescent Ridge Dairy pays a premium to receive milk that comes from cows that are not treated with growth hormones. St Albans has many inspections to the farms that are part of the coop to make sure the quality is of the highest." Thanks, Brad!
We received our first order from Boston Organics this week. In the box: grapefruit, oranges, apples, pears, bananas, broccoli, spinach, sprouts, a butternut squash, a bell pepper, a tomato, and an avocado. Right now we're getting their smallest box, half fruit and half veg, every other week -- though we may change this to every week if we live up to our plans to cook more in the new year.
I'm excited by the prospect of not knowing exactly what's going to show up at the door with each delivery. It's almost like a little Iron Chef show right in my own kitchen: "Secret ingredient is... butternut squash!" To make things easier, Boston Organics includes several recipes for the items in the box. On this week's menu? Spiced squash stew with couscous, spiced sweet potato fries (people ordering larger boxes received yams), and tangy broccoli. We decided to take the stew for a test drive.
The raw materials from Boston Organics:
And the final product:
The recipe definitely lived up to our expectations, so we'll be game to try the others.
The low down on Boston Organic's goods: "We buy locally as much as possible. During the late spring, summer, and fall, alot of the produce comes from Vermont, Maryland, New Jersey, and Massachusetts. However, because of a limited growing season, difficult growing conditions, scarce labor pool, and suburban development, the organic wholesale market in New England is limited. As a result, a large portion comes from California. Tropical fruit, such as bananas and mangoes, comes from organic farms in Central and South America."
I'm excited by the prospect of not knowing exactly what's going to show up at the door with each delivery. It's almost like a little Iron Chef show right in my own kitchen: "Secret ingredient is... butternut squash!" To make things easier, Boston Organics includes several recipes for the items in the box. On this week's menu? Spiced squash stew with couscous, spiced sweet potato fries (people ordering larger boxes received yams), and tangy broccoli. We decided to take the stew for a test drive.
The raw materials from Boston Organics:
And the final product: The recipe definitely lived up to our expectations, so we'll be game to try the others.The low down on Boston Organic's goods: "We buy locally as much as possible. During the late spring, summer, and fall, alot of the produce comes from Vermont, Maryland, New Jersey, and Massachusetts. However, because of a limited growing season, difficult growing conditions, scarce labor pool, and suburban development, the organic wholesale market in New England is limited. As a result, a large portion comes from California. Tropical fruit, such as bananas and mangoes, comes from organic farms in Central and South America."
