Tag: Apples

WHAT IS FIVE ACRE FARMS?

Five Acre Farms Map

FIVE ACRE FARMS brings the best-tasting local food to grocery stores, restaurants and food shops. We find outstanding farmers using sustainable practices, pay them fairly and tell their stories. Our business helps to create new jobs and promote the local economy, expand access to local food, safeguard the environment, preserve farmland, protect groundwater and foster proper animal treatment. We call this being Positively Local®.

Our Products

Sourced and produced within 275 miles, our products are sold in retail locations and top restaurants throughout New York City and the Tri-State Region. We sell Milk, Half & Half, Heavy Cream, Buttermilk, Kefir, Greek and Regular Yogurts, Cage Free Eggs, Apple Juice and seasonal Apple Cider. Each package specifies the farm where that batch of the product was made.

To Be Positively Local, we:

KEEP FARMERS FARMING
We pay our farmers fairly—and directly —a price that’s above the market rate and reflects what it costs them to make high-quality food, hire and treat people properly, take care of their animals and protect the environment.

IMPROVE ACCESS TO LOCAL
We bring the best local food to grocery stores and price our products so as many people as possible can buy fresh, quality local products.

CONNECT YOU AND YOUR FARMER
At FIVE ACRE FARMS, we tag all of our products, so you know exactly where your food comes from and can be sure that the farmers who made it adhere to sustainable practices. We vet them so you don’t have to.

PROMOTE LOCAL ECONOMIES
We create jobs across the region by partnering with local farmers and processors and doing business with local vendors.

IMPROVE THE ENVIRONMENT
Our farmers have higher standards when it comes to our founding principles of protecting groundwater, replenishing soils and conserving energy.

PRESERVE FARMLAND
Through our work with farmers, we are supporting more than 5,000 acres of farmland in New York, Massachusetts. Connecticut, and Vermont.

What’s With The Name?

It’s been more than 20 years since Dan first had the idea that became FIVE ACRE FARMS. At the time, he was running WALDINGFIELD FARM, the organic produce farm he founded in Washington, Connecticut in 1990. Back then, Dan envisioned a company that would own or franchise a number of five-acre farms along the East Coast, working closely with farmers to market the food they produced. (Why Five? You can produce a huge amount of food and operate a viable business on just five acres of land.) Dan’s original business plan became part of his application to business school, but that was not the end of it. Over the years, while getting an MBA and then working in the grocery business and restaurant management in New York City, Dan continued to refine his concept. He ultimately concluded that FIVE ACRE FARMS could make local food available to more American consumers, and in doing so support a greater number of responsible farmers, by partnering with, rather than owning, farms.

OUR FARMERS: A Day In The Life Of JAKE SAMASCOTT

 

OUR FARMERS

A Day In The Life Of JAKE SAMASCOTT

SAMASCOTT ORCHARDS, Kinderhook, New York, has been our valued partner since the start, supplying apples for FIVE ACRE FARMS Local Apple Cider and Local Apple Juice. The Samascott family has been farming in the Hudson Valley since the 1900’s and perfecting apples since the 1940’s. Cousins and 4th-generation farmers Jake and Bryan Samascott, alongside their siblings, grow more than 70 apple varieties, picked when they are perfectly ripe.[/vc_column_text]

Click to enlarge the photos below and walk through a day in the life of Jake Samascott.

Ag IN YOUR BAG: WHAT’S IN YOUR LOCAL CIDER (and not…) THIS SEASON

Five Acre Farms

Ag IN YOUR BAG

agriculture noun: the science, art, or occupation concerned with cultivating land, raising crops, and breeding, and raising livestock; farming.

WHAT’S IN YOUR LOCAL CIDER (and not…) THIS SEASON:

Learn what distinguishes this year’s early apples
Warm weather results in lighter color apples
Sparse rainfall makes for more sweetness

The next time you reach for a jug of FIVE ACRE FARMS apple cider, look for signs of variations in the apple harvest that naturally occur from year to year.

What’s distinctive about the early fall local apple harvest in the Northeast this year? Due to the unusually dry, warm weather of late summer and early fall, many apples in our region ripened before developing the deep red skin color we’re used to seeing. The lack of water also concentrates the fruit’s natural sugars, making this year’s cider apples especially sweet. The lighter complexion can be seen in many varieties with Macintosh being the best example. Macs, the traditional New England base for cider, are green apples that rely on crisp, cool nights and adequate moisture to develop their red color just before ripening. (To make our cider, we blend a base of Macs with up to 20 other varieties.) Happily, these climate-related fluctuations don’t change the great taste of our local apples, producing a sweet, crisp cider that’s as delicious as ever. And whether they’re deep red or a subtle pastel, local apples are the only ingredients in FIVE ACRE FARMS cider, with absolutely nothing added.

SLOW ROAST PORK SHOULDER with CIDER AND SPICES – by Frances Boswell

Five Acre Farms


Frances Boswell

Our friend Frances Boswell is one part of the talented pair behind Kitchen Repertoire. On their blog, Frances, a food editor and stylist, and Dana Gallagher, a photographer and creative director, share their love of food, cooking and visual story telling and offer culinary inspiration from everyday life.

Learn more about Frances and Dana and discover new recipes at kitchen-repertoire.com.

INGREDIENTS:

• 1 tablespoon cumin seeds
• 1 1/2 teaspoons peppercorns
• 1 1/2 tablespoons coriander seeds
• 1 1/2 teaspoons cardamon seeds
• 1/2 teaspoon cloves
• 1 small cinnamon stick
• 3 bay leaves
• 1/2 teaspoon freshly ground nutmeg
• 2 teaspoons sea salt

• 2 tablespoons olive oil
• Pork shoulder about 5 pounds
• Several sprigs fresh thyme
• 2 large onions, thickly sliced
• 2 carrots, cut into large chunks
• 1 1/2 cups apple cider
• A few cloves garlic
• 3 crisp apples

Combine cumin, peppercorns, coriander, cardamon, cloves, cinnamon, bay leaves and nutmeg in a spice grinder and work to a powder. Brush pork with 1 tablespoon olive oil and season well with spices, salt and some fresh thyme. Refrigerate about 1 hour.

Heat oven to 425º. Strew bottom of dutch oven with onion, carrots and garlic to create a bed for pork. Add cider. Set the pork shoulder, fat side up, over vegetables and cider and place in oven. Roast until top of meat is golden brown and crisp, about 40 minutes. Reduce heat to 300º, cover dutch oven and continue cooking another 6 hours. The meat should be very tender and easily fall from the bone. With about 1 1/2 hours left to go, halve and core fruit. Toss with remaining tablespoon olive oil, fresh thyme and a pinch of sea salt. Arrange apples, cut side up, on a parchment lined baking sheet. Place in oven (on a rack below meat) and roast until meat has finished cooking. Remove meat and apples from oven. Shred meat from bone and serve alongside apples.