| |
|
|
| |
| |
EAT FOOD DISTRIBUTORS' CSA NEWSLETTER
DIRECT FROM THE FARMS TO YOUR TABLE |
|
| |
 |
| |
| |
Farmer Interview Meet Zohar Arama, the owner of Yalla Vermont—a new hummus and pita bread we’ll be carrying at Eat Food CSA.
|
| “Yalla” means “come on” or “let's go”; Arabic origins. Everyone in Israel uses this word. And everyone in Israel eats hummus like Yalla Vermont. Arama believes authentic taste is the primary purpose for choosing all ingredients. The tahini comes from Israel to Vermont; the flavor of the Middle East mixed in Green Mountains for the taste of Vermont. |
| |
| Read more... |
|
|
|
 |
| |
| |
Harvest Feature
We’re going to this event and thought you might like to know about it.
|
| |
| Round out the winter season and warm up with a cocktail prepared by one of the many talented mixologists from celebrated local, national and international spirit brands. It’s your chance to try out the many spirit offerings making their debut in the city, as well as the trusty and true—in one evening, under one roof. These cocktails will be expertly paired with top-notch tastes from some of New York City’s most acclaimed and up-and-coming chefs and food artisans. |
| |
| Click here for more information |
| |
|
|
|
 |
| |
| |
Farm to Table
Red Wine Short Ribs by Christopher Styler
This recipe is from our friend Christopher Styler. Liz met Chris while working with Jamie Oliver back in 2010. Not only is Chris’s food amazing, he’s a really great guy to work with! We've included his bio below. It’s best to prepare this recipe when you have some time to let the flavors develop and enjoy the aroma in the kitchen. Greenane Farms has some of the best grass-fed ribs, so don’t forget to include them in your next order. |
| |
| Click here for the full recipe. |
|
|
|
| |
| Hello Everyone, |
| |
| I wanted to tell you about our family food summit a couple of weekends ago at the Windham Hill Inn in Vermont. My family is all about food and beverages sourced from farms. It was so cool to sit around a big table and discuss the future of our businesses; working together building awareness, spreading the word about the importance of responsibly grown ingredients and why we need to support our farmers. |
| |
| The weekend began at the local Elementary School, where my sister’s farm, Meadows Bee Farm presented farm school awards. The children visit her farm once a week to milk cows, feed hay to the animals, collect eggs, grind grains into flour and bake. Our NYC-born and -raised son, Jack, attended the festivities and was honored for having the most farm badges. A challenge to the local kids! The evening ended with a square dance and all the kids ice skating by candlelight on the rink behind the school. Liz was seriously considering relocation. |
| |
| We woke up early the next morning to roosters crowing, raw milk in our coffee and a short ride to the inn. Each person presented their company one by one and included some established: Edible Manhattan, Edible Brooklyn; Edible Long Island; some new—Indian Ladder Farmstead Brewery And Cidery. And others too young to talk about. |
| |
| We’ll be sharing more details on the family happenings in the next few months as they progress. |
| |
| The next CSA delivery dates are March 10/11 and March 30/31! We'd love to hear from you. What's working? What isn't? |
| |
| All the best, |
| Chad |
| |
|
|
|
| |
TASTE THE
DIFFERENCE
Sign up for our newsletter, check out our website, and see what everyone is talking about. |
| |
 |
| |
|
|
| |
|
|
|
If you would like to be added to our mailing list, subscribe for restaurant\ catering, order in bulk,
please contact [email protected] or 212-980-9828 (office) or 631-680-5055 (mobile). |
|
|
| |
|
