Pick up your weekly share of domestic bottarga.
Tag: CSA
Hey procrastinators! You’re in luck. Clawhammer Farm’s winter/spring meat CSAs kick off next week and you can still sign up.
Eating local in New York 12 months a year used to be challenge. It took planning and hard work–canning, drying and making jam, or else you’d end up eating stored root vegetables all winter. But now, thanks to pioneering upstate farmers, we city dwellers can eat Hudson Valley produce–without suffering one bit!–all winter long. The trick? Winter CSAs of frozen local produce.
For the second year, Local Roots NYC is offering a Pop Up Thanksgiving CSA–basically all the fresh, local goodness of your usual farmshare, but with a special, bigger selection of ingredients curated for Turkey Day.
Each $198 share is 12 lbs of wild sockeye caught by hand in small, 20-foot-long boats by a Brooklyn winemaker and his family and delivered as vacuum-sealed and flash frozen, hand-cut fillets.
The anti-hunger advocate on how he slimmed down, why soda should remain in the Food Stamp Program and why you shouldn’t volunteer at a soup kitchen on Christmas.
Each year, a group arrives from all over the world for a full-time, six-month intensive in the hows and whys of organic farming.
An upstate start-up proves that “ family farm” and “processing plant” belong in the same sentence.
These days it’s pretty easy to get a quick farming 101, or lend a hand…
Kelly Geary’s beautifully photographed new cookbook is called Tart and Sweet: 101 Canning and Pickling Recipes for the Modern Kitchen.
Slow Money creates new ways of funding local, sustainable food and agriculture companies, and the Brooklyn chapter is buzzing.
Wild sockeye salmon may not technically be in our foodshed, but thanks to the salmon…
