Local Roots CSA works with local farms within 250 miles from NYC to provide members with the freshest produce. Our farms are either certified organic or use healthy growing practices. For the 2011 season, we will be working with:
W. Rogowski Farm – Vegetables
Phillips Farm – Fruit
Red Jacket Orchards – Juice
Arcadian Pastures – Meat
Millport Dairy- Eggs
Consider Bardwell Farm – Artisinal Cheese
Sfoglini – Pasta
Orwasher Bakery – Bread
Artisanal Share – Rotating vendors
The Rogowski Farm is a second generation family farm in the magnificent black dirt region of Pine Island in the Town of Warwick in Orange County, NY. Transitioned from the typical onion farm to a diverse operation consisting of 150 acres of fertile muck soil, they grow over 250 varieties of produce each year utilizing ecologically friendly and environmentally sound practices combined with progressive attitudes and old-fashioned family values. W. Rogowski farm was the first certified Naturally Grown farm in the town of Warwick.
Phillips Fruit Farm is situated along the Delaware River in the rolling, pastoral hills of Milford New Jersey and was established in the mid 1800s. The farm currently has over 200 acres and feed thousands of families. Be sure to enjoy the serene countryside setting during their pick-your-own season!
Red Jacket Orchards was originally planted in 1917 and is located in Geneva, New York. Today, the orchard and juice company is managed by the second and third generation of the Nicholson family. Starting with Joe and Emily Nicholson, Sr. in 1958, they have spent over 50 years mastering the art and science of quality fresh fruit and juice production. They are committed to nurturing the tastiest fruits from our fertile lands and pressing the freshest juices possible, and are passionate about delivering amazing flavor and quality fit for our own family’s table. In reverence to the environment, Red Jacket employs Integrated Pest Management (IPM) practices and is certified by Food Alliance as a sustainable producer of plums, apricots, and prunes.
Arcadian Pastures is a small family-run heritage breed farm in Schoharie county, NY. Their animals are raised in an open & natural, stress-free environment. Their belief is that animals raised outdoors, on high quality pasture, and that are treated with respect, produce the most nutritionally-dense and best tasting meats. All of their meats are hormone and antibiotic free and their animals are never exposed to herbicides or pesticides, producing clean, fresh, lean meats that you can be confident about serving to your family.
Consider Bardwell Farm was the first cheese-making co-op in Vermont and founded in 1864 by Consider Stebbins Bardwell himself. A century later, Angela Miller, Russell Glover, Chris Gray, and master cheesemaker Peter Dixon, are revitalizing the tradition with goat milk from their herd of 100 Oberhaslis and cow milk from Lisa Kaimen’s herd of 30 Jerseys. Rotational grazing on 300 acres of pesticide-free and fertilizer-free pastures produces the sweetest milk and the tastiest cheese. Their cheeses are made by hand in small batches from whole, fresh milk that is antibiotic and hormone free. Only microbial (non-animal) rennet is used in their cheese making. All their cheeses are aged on the farm.
Sfoglini is a Brooklyn based producer of small batch, freshly extruded pastas made from the finest organic flours produced in America. They use traditional bronze dies which gives their pasta a textured, porous surface for your sauce to cling to, and they air dry at low temperatures to preserve the most nutrition and flavor. Their specialty pastas use local ingreditents and spices from the city gardens, breweries, wineries and distilleries. Some recent partnerships include a Bronx Brewery spent grain pasta, a Brooklyn Grange basil pasta and a Red Hook Winery Sauvignon Blanc pasta
Orwasher Bakery was established in 1916 and has been listed among the top ten bakeries in America. Abraham Orwasher baked Eastern European / Jewish style loaves of challah and pumpernickel. It is claimed that Abraham’s son, Louis, invented Raisin Pumpernickel bread at Orwasher’s during World War II. The bakery is currently under the ownership of Keith Cohen, who launched a new line of Artisan WIne Breads, which use a wine grape starter in collaboration with Channing Duaghters Vineyard in Long Island.