Finally the heat broke and we got some much-needed rain!

Here’s what you can look forward to for this glorious July weather:

-cucumbers

-kale

-chard

-callaloo

-carrots

-cabbage

-tatsoi

-green beans

-garlic scapes

And for fruit there will be

-apricots

-peaches

Enjoy!

And the cheese this week:

Red Rock

Roelli Cheese Haus (thermalized cows’ milk/animal rennet, Shullsburg, WI)

A new take on two classic cheeses! Orange cheddar meets blue, in an epiphany of complementary colors! (and awesome flavor too!) It is rumored that the first cheeses to be dyed with annatto seed came from Northern France in an effort to appease Napoleon when the French were fighting with the Dutch way back when… (He couldn’t get his Edam on the regular. Can you imagine?! France importing cheese from Holland?!) And it is also rumored that American GI’s brought that love of orange cheese back with them from France back in WWII. However our cheddars turned orange, it is a cheesy tradition worth celebrating. Red Rock is a brick of orange cheddar from Wisconsin with blue culture and blue veins running through it. The rind is rustic and natural, and allowed to form naturally after the bricks are made. It’s a true American original! The flavor of Red Rock is a winning combination of roasted peanuts, toasty caramel, mushrooms, and onions. Aged for 2-3 months.

Milk Type: cow

Milk Treatment: pasteurized

Rennet: animal

Style: natural rind

Texture: semi-firm

Age: 2-3 months

Here’s your share for this steamy week of Mid July:

-Napa cabbage

-Kale

-Chard

-Callaloo

-Carrots

-Cucumbers

-Daikon radish

-Garlic scapes

-Thyme

(Callaloo? What’s that? A leafy green vegetable, also known as amaranth. Very popular in Jamaica. Highly nutritious!)

Fruit share will be cherries.

The cheese this week:

Tres Bonne

Boston Post Dairy – Enosburg Falls, Vermont

Boston Post Dairy is named after the Old Post Stagecoach road which runs straight through the farm property. The farm boasts a whopping 200 goats producing milk for the farm’s cheese, soaps, and baked goods. If anything, Tres Bonne is modestly named.  It is truly more than a “very good” aged goat’s milk cheese.  With a golden wax rind, and a fresh, minerally, and slightly sweet flavor, Tres Bonne is reminiscent of a fine goat gouda. Aged 2-5 months.

Cheese Stats

Milk Type: goat

Milk Treatment: pasteurized

Rennet: vegetarian

Style: waxed rind

Texture: firm

Age: 2-5  months

Here’s what you can expect for your share this July 12 and July 15 pickup:

-napa cabbage

-some variety of kale

-daikon radishes

-Swiss chard (for at least one day, maybe both)

-kohlrabi (maybe for one day)

-zucchini (maybe for one day)

Fruit will be maybe cherries and or maybe peaches

Cheese share:

Bonnie Blue

Bonnieview Farm – Craftsbury, Vermont

A seasonal cow’s milk blue from Bonnieview Farm. Though Bonnieview first earned acclaim for their line of succulent sheep’s milk cheeses, their cow’s milk cheeses are stars in their own right. Bonnieview Farm produces cow’s milk cheese from the milk of their small herd when their sheep are off duty – from about October until May of each year. Bonnie Blue generally makes its debut in early spring each year, giving us something to celebrate before the sheep’s milk cheeses become available. Bonnie Blue is a moist, fudgy blue cheese that is sweet, fruity, and salty all at once. Think Stilton with a slightly Gorgonzola-esque black pepper kick. A perfect blue for any cheese board… Rich and flavorful yet not overpowering.

Cheese Stats

Milk Type: cow

Milk Treatment: raw

Rennet: animal

Style: blue

Texture: semi-firm

Age: 2-4 months

Enjoy!

Hi All,

Here’s your post-Independence Day share:

For this week Saturday there will be:

-carrots

-asian greens

-callaloo

-sage

-daikon radishes

-turnips

-garlic scapes

For the fruit share we believe there will be cherries.

Cheese this week:

Manchester

Consider Bardwell Farm – West Pawlet, Vermont

Consider Bardwell Farm is the site of the first cheesemaking coop in Vermont, dating back to 1864.  The stream next to the farm used to provide power for the cheese house and also water for the making of the cheese. Manchester is a firm, aged goats’ milk cheese, crafted from the milk of Angela Miller’s herd of Alpine and Oberhaasli goats. The aroma is that of fresh cut grass and asparagus stalks, and the flavor is deeply mineral and sweet. The tawny orange rinds are washed as the cheeses age, heightening nutty flavor notes present in the milk. Aged 3-4 months.

Cheese Stats

Milk Type: goat

Milk Treatment: raw

Rennet: vegetarian

Style: washed rind

Texture: semi-firm

Age: 3-4 months

This week’s veggies likely include:
-asian greens
-bok choy
-mint, thyme, and sage
-turnips
-kale
-butter crunch lettuce
-garlic scapes
-fresh coriander
-scallions

Fruit share is still pending

This week’s cheese:
Ayersdale
Bonnieview Farm – Craftsbury, Vermont
A simple, delicious, and rustic cows’ milk tomme from Bonnieview Farm. Think domestic cacciocavallo with a fruitier and more buttery finish. The name of the cheese comes from the Ayers family, who farmed the land that Bonnieview sits upon in the 1800’s. Ayersdale is in season each year from July to October. Bonnieview Farm has a unique seasonal cheesemaking cycle because they milk both sheep and cows – their sheep produce milk from May through October each year, and the cows come online in the late summer when the sheep milk supply is beginning to dwindle. They make mixed milk cheeses until the sheep are dried off for the fall and winter and then transition to 100% cows’ milk cheese. Ayersdale is a great cheese for snacking and cooking. Aged 2-3 months.

Cheese Stats
Milk Type: cow
Milk Treatment: raw
Rennet: animal
Style: natural rind
Texture: semi-firm
Age: 2-3 months
Size: 4lb wheel

Pick up (as per your selected day*):
Wednesday, June 21 (summer solstice!) from 6-8 PM, at the NYCHA Red Hook Farm, 30 Wolcott St
or
Saturday June 24 from 10 AM to 1 PM, the the Red Hook Community Farm, 560 Columbia St.

For this first week’s veggie share we have:
-Kale, either white russian or curly
-Broccoli rabe for only Wednesday pick up
-Asian greens
-Scallions for only Saturday pick up
-Butter Crunch Lettuce
-Radishes
-Turnips for only Wednesday pick up
-Mint
-Sage

For this week’s fruit share we have:
-blueberries and strawberries

For this week’s cheese share we have
Truffle Cheddar from Hook’s Cheese (pasteurized cows’ milk/vegetarian rennet, Mineral Point, WI)
A truffled cheddar from one of Wisconsin’s first artisan cheese producers. These large blocks of cheddar are infused with truffle powder and truffle oil, giving the cheese an earthy mushroomy funk that is distinctly truffle.
Cheese Stats
Milk Type: cow
Milk Treatment: pasteurized
Rennet: vegetarian
Style:natural rind
Texture: semi-firm
Age: 4-6 months
Size: 5lb block

For this week’s egg share we have:
-Eggs

*To try to accommodate as many people as possible, we have created two pick up days – in the past it was only on Saturday. We cannot accommodate you on a day other than your selected and confirmed day. Thank you for your cooperation on this.