There will be no deliveries on Saturday 11/30 and Tuesday 12/3. Orders placed today will be delivered on Saturday 12/7 and Tuesday 12/10.

Got Milk? Yeah we do!

 

FOLKS! We are so happy to announce that we are now delivering milk from Crescent Ridge in Sharon, MA. We sat down a few weeks ago with Mark Parrish and his team whose family has been running Crescent Ridge for generations.

We tasted some delicious products and gabbed about the importance of local food in a time of global food markets. We were thrilled to sit down with Mark days before he got to fly to Madison, WI to pick up their GOLD METAL in a worldwide dairy competition! Gold metal, folks! 

A bit more about them:

Crescent Ridge, our family-owned and operated farm and a Dairy of Distinction*, has been dedicated to delivering the freshest, tastiest products to our customers since 1932 when Malby Parrish started making his rounds in his 1928 Chevrolet milk truck.

Like we did so many years ago, Crescent Ridge still produces small batch milk that is pasteurized, homogenized, and bottled in glass right here at the farm to preserve the taste of the milk the way it should be, creamy, rich, and delicious.

At a time when colossal mega-companies are hopping on the milk wagon to offer home delivery, we’re still here, carrying on the tradition of bringing farm fresh, local products directly from Crescent Ridge to your fridge.

We are happy to carry their Whole and 2% milk as well as half and half.  Give it a try, we know you will love it. Now if only we could find some local, grass-fed Oreos...

WHAT'S IN THE BAG?

HALF SHARE

Omnivore Protein -  Bacon and Eggs from Feather Brook Farms
Pescatarian Protein - Red Fish from Red's Best; Eggs from Feather Brook Farms
Vegetarians - Cottage Cheese from Brookford Farm; Eggs from Feather Brook Farms
Paleo Proteins - Bacon and Eggs from Feather Brook Farms
Fruits and Veggies - Kale from Brookford Farm; Tomatoes and Leeks from Busa Farm; Pears from Kimball Fruit Farm
Grain - Pasta from Law of Pasta
Special Treat - Cider from Kimball Fruit Farm

WHOLE SHARE

Omnivore Protein - Bacon and Eggs from Feather Brook Farms; Red Fish from Red's Best; Greek Yogurt from Brookford Farm
Pescatarian Protein - Red Fish and Scallops from Red's Best; Eggs from Feather Brook Farms; Greek Yogurt from Brookford Farm
Paleo Proteins - Bacon and Eggs from Feather Brook Farms; Red Fish from Red's Best
Fruits and Veggies - Kale and Brussels Sprouts from Brookford Farm; Tomatoes and Leeks from Busa Farm; Pears from Kimball Fruit Farm; Turnips from Clark Farm
Grain - Pasta from Law of Pasta
Special Treat - Cider from Kimball Fruit Farm; Crackers from Brewer's Crackers

DOUBLE SHARE

Omnivore Protein - Bacon, Chicken and Eggs from Feather Brook Farms; Red Fish from Red's Best; Greek Yogurt from Brookford Farm; Local Jam
Pescatarian Protein - Red Fish, Hake and Scallops from Red's Best; Eggs from Feather Brook Farms; Greek Yogurt from Brookford Farm; Local Jam
Fruits and Veggies - Kale and Brussels Sprouts from Brookford Farm; Honey Nut Squash, Tomatoes and Leeks from Busa Farm; Pears from Kimball Fruit Farm; Turnips from Clark Farm
Grain - Pasta from Law of Pasta; Granola from Vinal Bakery
Special Treat - Cider from Kimball Fruit Farm; Crackers from Brewer's Crackers


RECIPES

Carbonara This insanely rich dish is sure to win hearts over.  And it's versatile. Here's a 5 ingredient version. And even one for the vegetarians.

Turnips: These guys are classic New England root veggies. A perfectly simple approach is to roast them in a bit olive oil with whatever else you have lying around.  But we wanted to give you a broader list. This simple slide show gives you ideas for gratins, soups, and turnip chickpea "meatballs". Take a peek and see what suits your dang fancy.

Bacon and Brussels: If for some reason you can't figure out what to do with your beautiful bacon, here's a tasty side.

Cottage Cheese and Pasta with Kale: She doesn't call for kale here, but I'm thinking of adding the kale cooked in a ton of garlic, right at the end.

Leek Soup: Yes, please. I'm adding a ton of garlic, and maybe even some kale for color. If you were feeling like upping the spice, what about some curry as the onions and leeks sautee? Just a touch?