SPRING-SUMMER FARM SHARES
The time has come to sign up for the spring-summer season of the Lancaster Farm Fresh Co-op CSA! Here’s how it works:
- Sign up now at http://www.lancasterfarmfresh.com/csa/default
- Send your payment to the Co-op
- Beginning in early May, stop by Eastern District every week to pick up your very own box of organic, farm-fresh produce
Sign up before February 28 for a nice little discount from the Co-op. Many more details are available on the lancasterfarmfresh.com site.
We have some exciting new beers in stock, like Dugana, a strong, hoppy IPA from Colorado’s Avery Brewing Co. Crisp, bitter, piney and resinous, this IPA is intense yet refreshing.
Emelisse Double IPA is a Dutch craft brew and another flavor explosion. Citrusy and piney hops are balanced by malty sweetness.
Gypsy Tears is an unusual new collaboration between Denmark’s Mikkeller and Maryland’s Stillwater. Billed as a “hoppy stout” and fermented with the sour-inducing Brett yeast, this is a well-rounded, full-flavored beer.
Hof Ten Dormaal Brew No. 12 is a special, limited-edition Belgian dark ale aged in Ardbeg Islay scotch whisky barrels. We’re a big fan of Hof Ten Dormaal’s farmhouse brews, but we haven’t tried this one yet: we’re planning to keep it in our “beer cellar” to age for another year or two.
We’ve gone bacon-crazy and stocked up on 3 different kinds of delicious bacon. Try them all and tell us your favorite!
Help yourself to pre-sliced packs of Vermont Smoke & Cure “uncured” bacon – it’s sulfite-free, maple-brined, and smoked over maplewood and corn cobs.
Or step up to the counter and we’ll slice you some of our new slab bacon. La Quercia makes their bacon from Tamworth pork, which is a heritage breed known for its beautiful fat marbling throughout the meat. La Quercia is so proud of this bacon, they suggest that you try it raw!
It’s hard to choose a favorite, but ours *might* be the Olympic Provisions bacon, dry-rubbed and hickory-smoked.
(The pork in all the bacon we sell is antibiotic-free, hormone-free and vegetarian-fed.)
OTHER NEW ITEMS
In our last email we told you about D’ELidas, an awesome mustardy hot sauce that we brought back from Panama. We promptly sold out of the sauce that weekend, but finally we’ve tracked down a stateside distributor and we’re proud to be the first and only store in NY to carry D’ELidas!
Another brand-new product on our shelves is the Borsellino Salami from La Quercia. These sausages are so tender and meaty – the word luscious comes to mind. The original Borsellino is mild with a touch of fennel, and the Piccante has a hint of pimenton and red chili pepper.
On the sweet side, we have a limited supply of P&H Soda Co.’s seasonal Grapefruit Soda Syrup. Mixed with seltzer or blended into a cocktail, the all-natural grapefruit syrup is a perfect blend of sweet and tangy.
AGED GOAT CHEESES
February is a slow month for new cheeses, so instead I’d like to bring your attention to one of my favorite departments in the cheese case: the firm, aged goat’s milk cheeses.
Midnight Moon is one of our most popular cheeses, and is a great starting point in this area. Although it’s exclusively made for Cypress Grove Chevre in Humboldt County, CA, it’s actually produced in the Netherlands. It’s made in the style of a Dutch Gouda, and resembles that familiar form. But the flavor is quite different: it features the characteristic goat’s milk tanginess, and is sweet, creamy and nutty. Younger wheels (aged about 6 months) are smooth and firm in texture; slightly older wheels become hard and crumbly.
Sprout Creek’s Madeline comes from much closer to home: Poughkeepsie, NY. This cheese has a more crumbly texture and salty flavor than the Midnight Moon, bearing some resemblance to an aged Italian pecorino. The goat’s milk provides a sharp, sweet, grassy taste, while the moldy natural rind contributes earthy aromas and flavors.
Manchester, from Consider Bardwell Farm in West Pawlet, VT, is another cheese which really allows the tangy flavors of the goat milk to shine through. It has a smoother texture, reminiscent of the goat’s milk cheeses of Spain, and a beautiful balance of milky, earthy, nutty, sweet and acidic notes. Manchester features a washed rind: the briny baths throughout the aging process give it a slightly crunchy, salty rind.
Tomme Delay is made at Lazy Lady Farm in Westfield, Vermont and yes, it’s a bad pun on the name of the former House Majority Leader. (Cheesemakers have a way with words….) “Tomme” refers simply to the shape of the cheese, a squat cylinder, but most cheeses with “tomme” in their name also have natural rinds, covered with an exciting variety of wild molds. Thus the sweet and sour milky flavor of this moist-but-firm cheese are enhanced by the mold’s earthy and woodsy aromas. I love this cheese with a wild yeast-fermented farmhouse ale – the funky tart flavors blend beautifully.
Spring is right around the corner, and with it will come lots of new beer and cheese to enjoy. We’ll talk to you again in March!