Last Saturday, I went with my family to the Carlisle Central Farmers' Market. We had a great time. It was great to finally meet and talk with Sandra from Painted Hand Farm. If you haven't checked out their website or blog, definitely take a look. I think they had goat meat, veal, a lone turkey, and some greens from their garden. They also had an assortment of cheeses from Keswick Creamery. We bought the "lesher" and "wallaby" cheeses which quickly disappeared at our family's Thanksgiving dinner.
Otterbein Acres also has a stand at the market and we picked up some of the "Ewe's Dream" from them, a very strong Romano that I love on some pasta dishes and salads. Otterbein Acres also has some beef and lamb available.
Latimore Valley Farms was also there with a wide selection of organic produce. I was able to do some more stocking up on squash and root crops at their stand. Latimore Valley Farms is a large organic farm about halfway between Gettysburg and Carlisle on Rt 15.
Be sure to check out the Market this weekend. They're having a special Holiday Market this Saturday, Dec. 8th. Check out the market's site for a list of the special holiday vendors. There's really too much for me to list here. I'm looking forward to going again and doing a little Christmas shopping.
Showing posts with label local cheese milk dairy pennsylvania. Show all posts
Showing posts with label local cheese milk dairy pennsylvania. Show all posts
Thursday, November 29, 2007
Dairy Labeling Changes
See Painted Hand Farm's comment under the earlier post on this topic. The essence seems to be that the State wants to prevent dairy producers from putting on their labels whether or not the milk was produced with the use of hormones, antibiotics, and other chemicals. It looks like yet another attempt by our government and big agribusiness to blur the difference between local, sustainably produced food and food produced using conventional means.
Thursday, October 25, 2007
New Discoveries
Last Saturday I went to Carlisle to find the Old Pomfret Farmers' Market. Instead I found a street street festival. There were a few farmers selling produce on the square, and I ran into Thom Marti, owner of Broad Valley Orchard - one of the very few orchards in the region that is certified natural (organic - just not USDA certified, which might be even better considering the way this administration has been trying to tinker with the organic standards).
I ran across a vendor at the fair who makes wooden toys. So I bought this grasshopper for our son. The vendor was "Sew 'n Saw, quality handcrafted items made from wood and fabric" Julie and Tom Pasker 125 Jeanel Ci, Lititz, PA 17543. 717-626-2797. sewnsaw@dejazzd.com
Be sure to check out Thom's website (linked above). Lots of info there. The farm is about 15 miles north of Gettysburg, and from what Thom told me on Saturday the pick-up point for the CSA is at a Lutheran Church in Gettysburg. The amazing coincidence is that this CSA is one that I helped start about 8 years ago. I stepped out after I found myself in over my head without enough gardening experience to provide the food that we needed. I was overjoyed to hear that Thom took over the CSA and that it appears to be thriving.
I ran across a vendor at the fair who makes wooden toys. So I bought this grasshopper for our son. The vendor was "Sew 'n Saw, quality handcrafted items made from wood and fabric" Julie and Tom Pasker 125 Jeanel Ci, Lititz, PA 17543. 717-626-2797. sewnsaw@dejazzd.comI finally stopped at Appalachian Whole Foods Market on the corner of High St. and Pitt St. in downtown Carlisle. Map of 100 W High St Carlisle, PA 17013-2924, US It's a corner grocery store that carries a wide range or organic and natural foods, body products, and health supplements.
They carry Big Sky Bread which appears to be baked in York, but is a national franchise. The wheat is grown in Montana, and all of the ingredients are simple -- no preservatives, no corn syrup, nothing that you can't pronounce easily. So it's not 100% local but it's a lot better than many of our alternatives. I bought a loaf of whole wheat multi-grain bread that was incredible. One of the best breads I've had in the U.S., and I have a loaf of French peasant bread in the freezer waiting for just the right meal to accompany it. I'll definitely be back for the bread.
They also have some dairy products from Trickling Springs Creamery which I've written about before. For those of you catching up, it's a great local dairy that has local organic dairy products.Apparently there's also a learning center there at Appalachian Whole Foods. There was really too much to try to absorb in one short visit, so I'll get more info next time I go
If anyone has more info on Appalachian Whole Foods or Big Sky Bread Company please post a comment.
While I'm writing about bread, I thought I'd mention the Gettysburg Baking Company. They have two locations in Gettysburg and Biglerville. I've heard good reports, but I've never been there myself. Again if anyone has been there, post a comment.
Other than my adventure in Carlisle, I've been busy putting food up for winter. In addition to the usual squash and root crops, I've been taking advantage of this unseasonably warm fall weather to get in more tomatoes. I freeze some whole for sauces and soups in the winter. I just put them in a big container in the freezer and then grab some whenever I want. I've also been drying some tomatoes and storing them in canning jars. In anticipation of getting a heavy frost someday, I've also been picking some green tomatoes to ripen indoors. I wrap them in newspaper and lay them on a sheet of newspaper on the cool basement floor. They will gradually ripen, hopefully not all at once. I've also been freezing sweet peppers. We also got some organic free-range chickens through our CSA from Village Acres Farm in Mifflintown, PA.
And I have one question for Finnegans Wake (who posted a comment earlier); have I run into another James Joyce fan? I've never had the courage to attempt "Finnegans Wake" but I love "Ulysses."
Thursday, August 23, 2007
Easy, Delicious Local Supper Idea
Tonight's menu was straightforward:
Steamed greenbeans (some from our modest garden and some from the CSA) with butter (Trickling Springs Creamery) and lemon and pepper;
Baked potatoes (garden/CSA) with butter (TSC).
My late night snack, which I will retire to in a few minutes will be two slices of rustic french bread (Lulu's Breadbox), red raspberry jam (Granma's jam house in Bittinger, MD-- not quite local) and some tea (definitely not local).
"I love deadlines. I like the whooshing sound they make as they fly by." -- Douglas Adams
Steamed greenbeans (some from our modest garden and some from the CSA) with butter (Trickling Springs Creamery) and lemon and pepper;
Baked potatoes (garden/CSA) with butter (TSC).
My late night snack, which I will retire to in a few minutes will be two slices of rustic french bread (Lulu's Breadbox), red raspberry jam (Granma's jam house in Bittinger, MD-- not quite local) and some tea (definitely not local).
"I love deadlines. I like the whooshing sound they make as they fly by." -- Douglas Adams
Local Farmer Prosecuted By State
A Newville farmer is being prosecuted by the State for selling raw milk without a permit. Police and officials from the Department of Agriculture raided Mark Nolt's farm in Newville, Pennsylvania confiscating thousands of dollars in product and equipment and threatening Nolt with jail if he did not stop producing raw milk.
Here's the story from WITF:
"Support voiced for midstate farmer being prosecuted for illegally selling raw milk 08/23/2007Scott Gilbert(Newville) -- Some Cumberland County farmers are rallying around one of their colleagues who's being prosecuted by the state for selling raw milk without a permit. Agriculture Department officials recently raided the farm of Mark Nolt in Newville, confiscating unfinished product and packaging. Authorities say Nolt had sold the milk and products made with it even after his license expired about a year ago. Jonas Stoltzfus, a neighbor and customer of Nolt and fellow producer, says recent highly-publicized crackdowns on raw milk farmers are misguided. 00006_stoltzfus1.mp3 The state says the milk is regulated because it can be harmful if it's mishandled. But Stoltzfus says that factor is outweighed by the need for consumer choice, adding he supports Nolt for defiantly selling the milk without a permit. Stoltzfus is organizing a rally for this Saturday at noon at Nolt's farm at 401 Centerville Road in Newville."
The Sentinel covered the story and has some great input from local people in support of Mr. Nolt: http://www.cumberlink.com/articles/2007/08/18/news/news632.txt
Here's a second story just published in the Sentinel that at least partially answers one of my questions below: http://www.cumberlink.com/articles/2007/08/23/news/news581.txt
Supporters of Mr. Nolt are organizing a rally on Saturday at noon on his farm: 401 Centerville Rd. Newville, Pa. 17241. Please bring a dish to share for a raw milk product picnic, signs, posters and a friend. Media coverage is expected.
After spending a few hours researching Pennsylvania's raw milk regulations, I have a few questions that I can't easily find answers to.
What is the cost of a permit for producing raw milk in PA? Why was Mr. Nolt's permit expired? He had been warned on at least two occassions by the state. It sounds like an act of civil disobedience to me. Is there something inherently wrong with the state requirements or permitting process? Pennsylvania is one of only a handful of states that even allow the sale of raw milk products. At this point, wouldn't it be wise to follow the law? I believe peaceful protests and acts of civil disobedience are the responsibility of the citizens of a democracy, but what exactly is Mr. Nolt protesting?
When I look around at the condition of agriculture in Pennsylvania, my intuition tells me that there is something wrong. I see family farms struggling to survive and going under only to be replaced by shopping centers and developments. The only operations that appear to thrive are what I would call factory farms: those operations in which the animals (typically cows, chickens, or hogs) live in cramped, squalid conditions and are treated like machines that produce milk, meat, and eggs for our supermarkets. We have very few small-scale farmers who take pride in the quality of food they produce, care for their animals and consider themselves stewards of the land. My last questions: Is the state really protecting our health by prosecuting Mr. Nolt? Or is it protecting the financial interests of large-scale agribusiness by squeezing the little guy?
Here's the story from WITF:
"Support voiced for midstate farmer being prosecuted for illegally selling raw milk 08/23/2007Scott Gilbert(Newville) -- Some Cumberland County farmers are rallying around one of their colleagues who's being prosecuted by the state for selling raw milk without a permit. Agriculture Department officials recently raided the farm of Mark Nolt in Newville, confiscating unfinished product and packaging. Authorities say Nolt had sold the milk and products made with it even after his license expired about a year ago. Jonas Stoltzfus, a neighbor and customer of Nolt and fellow producer, says recent highly-publicized crackdowns on raw milk farmers are misguided. 00006_stoltzfus1.mp3 The state says the milk is regulated because it can be harmful if it's mishandled. But Stoltzfus says that factor is outweighed by the need for consumer choice, adding he supports Nolt for defiantly selling the milk without a permit. Stoltzfus is organizing a rally for this Saturday at noon at Nolt's farm at 401 Centerville Road in Newville."
The Sentinel covered the story and has some great input from local people in support of Mr. Nolt: http://www.cumberlink.com/articles/2007/08/18/news/news632.txt
Here's a second story just published in the Sentinel that at least partially answers one of my questions below: http://www.cumberlink.com/articles/2007/08/23/news/news581.txt
Supporters of Mr. Nolt are organizing a rally on Saturday at noon on his farm: 401 Centerville Rd. Newville, Pa. 17241. Please bring a dish to share for a raw milk product picnic, signs, posters and a friend. Media coverage is expected.
After spending a few hours researching Pennsylvania's raw milk regulations, I have a few questions that I can't easily find answers to.
What is the cost of a permit for producing raw milk in PA? Why was Mr. Nolt's permit expired? He had been warned on at least two occassions by the state. It sounds like an act of civil disobedience to me. Is there something inherently wrong with the state requirements or permitting process? Pennsylvania is one of only a handful of states that even allow the sale of raw milk products. At this point, wouldn't it be wise to follow the law? I believe peaceful protests and acts of civil disobedience are the responsibility of the citizens of a democracy, but what exactly is Mr. Nolt protesting?
When I look around at the condition of agriculture in Pennsylvania, my intuition tells me that there is something wrong. I see family farms struggling to survive and going under only to be replaced by shopping centers and developments. The only operations that appear to thrive are what I would call factory farms: those operations in which the animals (typically cows, chickens, or hogs) live in cramped, squalid conditions and are treated like machines that produce milk, meat, and eggs for our supermarkets. We have very few small-scale farmers who take pride in the quality of food they produce, care for their animals and consider themselves stewards of the land. My last questions: Is the state really protecting our health by prosecuting Mr. Nolt? Or is it protecting the financial interests of large-scale agribusiness by squeezing the little guy?
Monday, August 6, 2007
Fabulous summer foods!
I hope everyone is having as much fun eating local summer produce as my family is. Lately, I've been getting our milk and cheese at Trickling Springs, bread and baked goods at Lulu's Bakery, veggies from our CSA and Maplewood Produce, and fruit from Shatzers Orchard and Maplewood. I have info on these other places elsewhere on my blog, and here's a little info on Shatzer's.
Shatzer's is not organic, but at least they're local. It still beats having fruit shipped from California. They are really friendly and have a little shop where they sell their fruit and other local items. Here's a map to their fruit stand on Rt 30 west of Chambersburg:Map of 2197 Lincoln Way W Chambersburg, PA 17201-8655, US
I'm still looking for a reliable source of local organic fruit. If anyone has any info let me know. I hope that I'll soon be able to check out the Windmill Farmer's Market in Shippensburg. They advertise organic produce.
If you're having trouble figuring out some new and different ways to prepare all these great veggies, here are some ideas.
Last night I made Eggplant caviar. Don't fear it has nothing to do with fish eggs. The dish is named for its texture which is like a coarse dip. Basically you bake an entire eggplant in oven at 400 degrees for 35 minutes. Roast a few cloves of garlic in their skins wrapped in a piece of aluminum foil in the oven along with the eggplant. When done let the eggplant cool until it is cool enough to be handled. Cut the eggplant into slices and remove the skin, but be sure to get all the little bits next to the skin as these are some of the tastiest. Puree the peeled eggplant. In a large mixing bowl, combine the eggplant, a handful of chopped parsley, 3 scallions or small onions, 2 tbsp olive oil, 2 tbsp lemon juice, salt to taste, and garlic (just squeeze the roasted garlic from its skin into the mix). Mix and mash as thoroughly as possible. Serve with crackers or on slices of toasted baguette.
Tonight we had omelettes with sauteed onions, garlic, tomatoes, summer squash, and cheddar cheese (all mixed into the omelette). Then we had fresh peaches for desert.
Some nights we have ratatouille, which is basically just grilled (or sauteed) veggies drizzled with olive oil and italian herbs.
As tomatoes are beginning to kick in, I often have tomato sandwiches and some fruit for lunch.
I'll occassionally post a recipe for seasonal foods. I love to cook, but I know not everyone enjoys searching for that perfect recipe.
Here's a good start. The Wilson CSA has a weekly newsletter and includes some great recipes. http://www.wilson.edu/wilson/asp/content.asp?id=815
Shatzer's is not organic, but at least they're local. It still beats having fruit shipped from California. They are really friendly and have a little shop where they sell their fruit and other local items. Here's a map to their fruit stand on Rt 30 west of Chambersburg:Map of 2197 Lincoln Way W Chambersburg, PA 17201-8655, US
I'm still looking for a reliable source of local organic fruit. If anyone has any info let me know. I hope that I'll soon be able to check out the Windmill Farmer's Market in Shippensburg. They advertise organic produce.
If you're having trouble figuring out some new and different ways to prepare all these great veggies, here are some ideas.
Last night I made Eggplant caviar. Don't fear it has nothing to do with fish eggs. The dish is named for its texture which is like a coarse dip. Basically you bake an entire eggplant in oven at 400 degrees for 35 minutes. Roast a few cloves of garlic in their skins wrapped in a piece of aluminum foil in the oven along with the eggplant. When done let the eggplant cool until it is cool enough to be handled. Cut the eggplant into slices and remove the skin, but be sure to get all the little bits next to the skin as these are some of the tastiest. Puree the peeled eggplant. In a large mixing bowl, combine the eggplant, a handful of chopped parsley, 3 scallions or small onions, 2 tbsp olive oil, 2 tbsp lemon juice, salt to taste, and garlic (just squeeze the roasted garlic from its skin into the mix). Mix and mash as thoroughly as possible. Serve with crackers or on slices of toasted baguette.
Tonight we had omelettes with sauteed onions, garlic, tomatoes, summer squash, and cheddar cheese (all mixed into the omelette). Then we had fresh peaches for desert.
Some nights we have ratatouille, which is basically just grilled (or sauteed) veggies drizzled with olive oil and italian herbs.
As tomatoes are beginning to kick in, I often have tomato sandwiches and some fruit for lunch.
I'll occassionally post a recipe for seasonal foods. I love to cook, but I know not everyone enjoys searching for that perfect recipe.
Here's a good start. The Wilson CSA has a weekly newsletter and includes some great recipes. http://www.wilson.edu/wilson/asp/content.asp?id=815
Saturday, August 4, 2007
Great Local Food Articles
Joel Salatin, farmer and writer, published the following article in Mother Earth News about eating locally. The article begins with a great section about eating local meat and eggs in season. Most of us non-farmers have no idea that there is even a season for meat and eggs. Mr. Salatin goes into great detail about that topic and offers tips on finding and eating local produce as well.
http://www.motherearthnews.com/Whole-Foods-and-Cooking/2007-08-01/Seasonal-Eating.aspx
By the way, two easy places to get local eggs in the Chambersburg area are Trickling Springs Creamery and The Wilson/Fulton Farm CSA. I've also noticed Trickling Springs carries some local beef.
Here's another great article that Mr. Salatin linked to at the end of his article. This one describes methods of storing and preserving local foods for the winter.
http://www.motherearthnews.com/Whole-Foods-and-Cooking/2007-08-01/Fresh-Local-Food-All-Year.aspx
http://www.motherearthnews.com/Whole-Foods-and-Cooking/2007-08-01/Seasonal-Eating.aspx
By the way, two easy places to get local eggs in the Chambersburg area are Trickling Springs Creamery and The Wilson/Fulton Farm CSA. I've also noticed Trickling Springs carries some local beef.
Here's another great article that Mr. Salatin linked to at the end of his article. This one describes methods of storing and preserving local foods for the winter.
http://www.motherearthnews.com/Whole-Foods-and-Cooking/2007-08-01/Fresh-Local-Food-All-Year.aspx
Monday, July 16, 2007
Otterbein Acres Sheep Dairy
Today was a fun day on the local food scene. I ran over to Maplewood Produce and picked up some tomatoes, cherries, peaches, and blueberries. Then we went to Otterbein Acres Sheep Dairy for some Romano and Cheddar cheese.
Otterbein Acres is small farm in the rolling hills west of Shippensburg that raises both sheep and cows. The farm is near Newburg on Otterbein Church Rd, although I didn't see a road sign. There are a few other small businesses immediately before the dairy, and the dairy is on your right if you're coming from Newburg Rd. They are also very close to the PA Turnpike. Here's a map to the farm: Map of 10071 Otterbein Church Rd Newburg, PA 17240-9630, US
Their cheese is naturally aged and is not pastuerized. The Romano is aged at least 5 months and the cheddar at least 2 months. When I stopped in today, they allowed me to taste the cheeses before I bought any. They are exceptional; head and shoulders above anything you can get at your local grocery store.
You can either go directly to their farm or go to Carlisle's Old Pomfret Farmers' Market to get their cheeses (every Saturday 8am-12pm from May through October 27). http://www.downtowncarlisle.com/FarmersMarket/tabid/61/Default.aspx
If you are in the D.C. area, they also sell their cheese at the Rockville Farmers' Market. http://www.rockvillemd.gov/events/farmers.htm. In addition to cheese, I believe they also sell lamb and poultry when requested in advance.
Otterbein Acres Sheep Dairy
10071 Otterbein Church Rd
Newburg, PA 17240
717-423-6689
Otterbein Acres is small farm in the rolling hills west of Shippensburg that raises both sheep and cows. The farm is near Newburg on Otterbein Church Rd, although I didn't see a road sign. There are a few other small businesses immediately before the dairy, and the dairy is on your right if you're coming from Newburg Rd. They are also very close to the PA Turnpike. Here's a map to the farm: Map of 10071 Otterbein Church Rd Newburg, PA 17240-9630, US
Their cheese is naturally aged and is not pastuerized. The Romano is aged at least 5 months and the cheddar at least 2 months. When I stopped in today, they allowed me to taste the cheeses before I bought any. They are exceptional; head and shoulders above anything you can get at your local grocery store.
You can either go directly to their farm or go to Carlisle's Old Pomfret Farmers' Market to get their cheeses (every Saturday 8am-12pm from May through October 27). http://www.downtowncarlisle.com/FarmersMarket/tabid/61/Default.aspx
If you are in the D.C. area, they also sell their cheese at the Rockville Farmers' Market. http://www.rockvillemd.gov/events/farmers.htm. In addition to cheese, I believe they also sell lamb and poultry when requested in advance.
Otterbein Acres Sheep Dairy
10071 Otterbein Church Rd
Newburg, PA 17240
717-423-6689
Monday, June 25, 2007
Local Cheese and Milk; Chambersburg/Shippensburg Pennsylvania
I did a little research, and I found a great resource from the PA Farmstead and Artisan Cheese Alliance http://www.pacheese.org/PDF/PAFACAdirectory.pdf. Please post a comment if you have any additions.
There's another farm that makes incredible fresh French goat cheeses: Pipe Dreams Fromage in Greencastle, PA We get it through the CSA. I think you can also get their cheese at the Farmer's Market in Chambersburg at the Southgate Mall in Chambersburg on Saturday mornings: http://www.wilson.edu/wilson/asp/content.asp?id=809
Map of S Water St & W Washington St Chambersburg, PA 17201, US
and while I was looking up Pipe Dreams, I found this great resource about artisan cheeses in Franklin County: http://www.visitpa.com/docs/FranklinCo_%20Artisan_Cheese_Trail.pdf
One other place worth mentioning is Trickling Springs Creamery in Chambersburg, PA. Their web site offers a lot of information: http://www.tricklingspringscreamery.com/, but you have to stop by their store to really appreciate the variety and quality of their products. They have local, organic milk, cheese, yogurt, butter, and ice cream. They also have local, natural beef, eggs, and other products. The store is on Rt 11 just south of Chambersburg. Map of 2330 Molly Pitcher Hwy Chambersburg, PA 17201-9299, US
There's another farm that makes incredible fresh French goat cheeses: Pipe Dreams Fromage in Greencastle, PA We get it through the CSA. I think you can also get their cheese at the Farmer's Market in Chambersburg at the Southgate Mall in Chambersburg on Saturday mornings: http://www.wilson.edu/wilson/asp/content.asp?id=809
Map of S Water St & W Washington St Chambersburg, PA 17201, US
and while I was looking up Pipe Dreams, I found this great resource about artisan cheeses in Franklin County: http://www.visitpa.com/docs/FranklinCo_%20Artisan_Cheese_Trail.pdf
One other place worth mentioning is Trickling Springs Creamery in Chambersburg, PA. Their web site offers a lot of information: http://www.tricklingspringscreamery.com/, but you have to stop by their store to really appreciate the variety and quality of their products. They have local, organic milk, cheese, yogurt, butter, and ice cream. They also have local, natural beef, eggs, and other products. The store is on Rt 11 just south of Chambersburg. Map of 2330 Molly Pitcher Hwy Chambersburg, PA 17201-9299, US
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