December Markets, CSAs, Farm Stands, etc. [old]
Here's the place to report in on what you are finding in the world of Fresh & Local around town.
Downtown Crossing Holiday Market is open and has a few food vendors.
Marshall's Fenway Farms stand will become a regular walk for me in the weeks ahead and I have my Boston Organics order and fish CSA to keep fresh food coming my way.
Where are you buying local food this month?
Natick has a small, but nice winter farmer's market each Saturday from 9-1 (I think) at the Johnson Elementary school, with the exception of this weekend. We went last weekend and found some great fresh pasta made in Vermont, cheese from Foxboro, and produce from area farms.
Tomorrow is pickup from Drumlin Farm CSA. Got an email from Greg, the farm manager, with the following to get tomorrow:
potatoes, carrots, beets, radishes (several varieties), turnips, winter squash (couple varieties), kohlrabi, collards, kale, salad greens. Dried beans will be ready in mid December. I ordered a lot & hope they will get me thru the winter, more or less.
From Brambly Farm, getting eggs. I had their turkey last week & it was delicious. Had 1/2 a pig delivered in mid November from them & have made a few things so far. Also fantastic.
Crescent Ridge Dairy delivers milk to me each week from VT dairy farmers. Yummy!
My family continues to be well fed :)
Just saw your request- so sorry for late reply!
I split the 1/2 pig with another family, so the cost wasn't so much for me. But it wasn't cheap. We paid $5.25/ lb hanging weight. And the pig was 86 lbs for the 1/2 pig. I don't have a kitchen scale, but here's what we ended up with:
bacon- 6, 1 lb pkgs
breakfast sausage- 5, 1+ lb pkgs
2, 1/2 hams, 6-7 lbs each or so
3 butt/ shoulder cuts, 5-8 lbs each
pork chops- 3 pkgs, each with 2 chops cut at 1 1/2" thickness
fat back- huge, huge piece... not sure what's gonna happen with that one yet :)
spare ribs- 2 pkgs of about 1 lb each
Since they are in my freezer right now, I'm not sure what I'm forgetting. But I know I've forgotten something.... looks like I've calculated around 40-45 lbs of meat from 86 lbs hanging. Hmmm... I know we got more, but my meat's kind of buried right now in the deep freezer. Sorry I don't have all the details!
We had the option of how it would be butchered, if we wanted the meats smoked or fresh & if we wanted the liver, heart, hooves, head, etc. There was a bit of confusion at Blood's Farm (the processing plant & butcher), so we didn't get the leaf lard. No big deal, but we were hoping to get that b/c that's the good lard for making pies & such.
Overall, I'm really happy with the quality & the entire process. Dealing directly with the farmers was pretty fun & Ted & Sandra really care about their animals. It took 2 weeks longer than expected, but I was totally fine with that. It gave me more time to get my freezer ready :)
If you decide to get a 1/2 pig, you'll only need a small chest freezer- 5.0 cf will do the job. If you hope to store more, a 7.0 will work really well. I got the 7.0 & it's great- holds that yummy Trader Joe's Jo Jo cookie ice cream just nicely. But that's a post for another day!
1427 Massachusetts Ave, Arlington, MA 02476
I signed up for Shared Harvest's winter CSA, with one pick up on Nov. 20 and one Dec. 18. The first puck up contained two big boxes pf produce, one pound dried beans, one bag of apples, three heads lettuce, plus we added on extras in the form of five local cheeses. You could also add on eggs and maple syrup. The produce included turnips, leeks, potatoes, onions, garlic, acorn squash, carrots, broccoli, Brussels sprouts, baby book choy, and more. Looking forward to our next pick up later this month!