News and Events
Max Delivery and Bradley Farm! A winning combo!
BAD NEWS GOOD NEWS….
YES 97TH STREET CUSTOMERS, ITS TRUE.
It’s been a long time coming, but Ray has made it official. He will no longer be coming down to the 97 Street Market.
Ray loved all his years there – so so many of his customers have become close personal friends. He will miss all of you, miss his special coffee and sandwiches. But the reality of the situation is multifaceted. It was getting very difficult for him physically and mentally to do back to back markets and the financial vialbility of the market has been waning for many years.
The GOOD news is that:
1- the farm is only 87 miles away
2- the Brooklyn market is a 25 minute train ride away
3- MAX DELIVERY will now be carrying some of Ray’s Pork!!
We are so excited to announce that Bradley Farm has started working with the well known, and highly reliable Max Delivery, a fabulous at home delivery company (co owned by a long time Bradley Farm customer!) with a one hour delivery time frame.
As a start, they will offer a limited number of Ray’s pork products so we can see how it goes. Starting today, you will be able to order Ray’s breakfast, sweet, or hot sausages, his ground pork, and pork stew meat. All products are sold at the same price point! ($14/ lb).
Delivery zone is anywhere from 96 Street East and West and below, and there is a minimum order of $30. For now they are generously offering free delivery with the discount code BRADLEY. Start your online shopping here!
Buy a half a pig!
This is a little over 70lbs of meat, (what a half pig yields after breakdown) and representative of all the major cuts. This is a preset package, no substitutions, no special requests. As a courtesy, Ray will divide it into 2 boxes if you don’t have freezer capacity for all of it It includes:
23 packs of regular cut pork chops, 2 to a package
2 boneless roasts (2-3 lbs each)
8 lbs bacon
1 rack of spare ribs
5 lbs ground pork
7 lbs Sweet Italian Sausage
5 lbs Hot Italian Sausage
7 lbs Breakfast Sausage
1 pack trotters
1 pack fatback
1 pack leaf lard
1 bag pork neck bones
INTRODUCING OUR NEW HONEY BEER!
Pick your own flowers on the farm!
We are so excited that new for 2018, Ray has planted 2 rows of flowers exclusively to “pick your own”. This is a great and simple pleasure – walking and selecting blooms, appreciating the plants in a new way, while putting together a beautiful and completely unique bouquet. Right now we are ready to pick some beautiful Black eyed susies and our zinneas should be good to go very soon! And just like his produce, Ray’s flowers are extra sturdy and grown to last! $1.00 per stem.
Kegged NYS Wine on Tap at Bradley Farm!
The ONE and ONLY VENUE to offer Gotham Project’s NYS Wine in a Keg in Ulster County is Bradley Farm!!!!
Thanks to long time farm fan and cofounder of the Gotham Project Bruce Schneider, we are now serving the 2016 Empire Builder Rose, and the 2015 Gotham Project Riesling from the Finger Lakes.
Why Wine on Tap???? No one tells the story of wine on tap better than Bruce so make sure you check out their website. For Ray, who is all about freshness of any product, he is thrilled to eliminate oxidized wine by the glass, and reduce waste and use of bottles, closure and labels.
Not to mention, how great both wines are!
2015 Gotham Project Riesling, Finger Lakes – This is Gotham’s first and signature wine, “The Finger” From Seneca Lakes Wagner and Fulkerson Vineyards. Vinified separately, and then blended together, for a perfect balance of 8 grams of acid balanced by 12 grams sugar. Aromas of tangerine, orange peel, lime and stone fruit.
2016 Empire Builder Rose – From the North Fork of Long Island, a blend of Merlot and Cabernet Franc. There are only 6 hours of skin contact prior to pressing, followed by fermentation and aging in stainless steel at cool temperatures to preserve the wine’s fresh fruit notes and bright aromatics.
Not to worry, we still love our farm brewed and other local beers and will continue to serve them too!!!
Ray’s Pork is now featured at the Fulton Stall Market through April 24th!
GREAT NEWS for Manhattan customers suffering from Ray withdrawals!!! Ray’s pork, including pork chops, sausages, ground pork, bratwurst, hot dogs, bacon and small roasts, will be stocked at this Pop up Farm stand at the South Street Seaport starting this Saturday 4/16- Thursdays through Sundays.
The EscapeMaker Pop Up Shop located inside the Fulton Stall Market on 207A Front Street, will be open to the public Thursdays and Fridays (12:00pm-6:00pm) and Saturdays and Sundays (11am-5pm), March 31st through April 24th.
PLUS, next weekend on Sunday, 4.24 Pull Brewing will be there offering samples of the beer and selling growlers. 97th Street customers – come on down!!!!! AND thank you Bob Lewis for giving us this opportunity.
RB BREW in conjunction with PULL BREWING now has farm brewed beer available for sale!
We now have growlers available for sale- You can refill your growler once weekly or we are happy to accommodate any schedule you want. At the moment, growlers can be refilled at the farm only, but we anticipate being able to re fill them at the Greenmarkets very very soon.
Right now we have Bradley Farm House Ale ready to go! This is an ale brewed with Belgian and New York State grains, hops, and Ray’s prize honey. Made in the Franco-Belgian style of Bier-de-Garde/Saison it has a light body, moderate alcohol, and a slightly tart finish.
Each growler is 64 ounces (roughly 4 glasses). Price is $20 including tax, plus a $4 bottle deposit. Refill your growler when you want for $20 – right now, refills can only be done at the farm, but very very soon we should be able to refill them at both of Ray’s Greenmarkets!
Get a growler subscription to suit your needs!!!
- 3 Months of Beer (1) 64 oz. growler per week for 12 weeks – $275 plus tax
- 6 Months of Beer (1) 64 oz. growler per week for 24 weeks- $500 plus tax
Having a Party???
- Order your kegs and sixtels for any upcoming holiday parties!!! We should have the Farm House Ale available, as well as a Porter Rye and a Tricerahopter IPA.
- Kegs ( ½ barrel, 15.5 gallons, about 120 glasses)are $285 plus tax.
- Sixtels ( 1/6 keg), 5 gallons, 40 glasses) are $95 plus tax
Please note that deposits are required on kegs and sixtels, and delivery fees vary based on location if they cannot be picked up at the farm or greenmarkets. We can also rent you taps for dispensing the beer.
The 2014 Sunday Summer Dinner Series – A Recap
We can’t say enough about the wonderful 2014 summer dinner series. Each one unique and special, all memorable. Hats off to Chef Saul Bolton for his dinner, and what appears to be the “best” dish of the summer – his sugar snap pea soup. Ray, you have not lost your culinary touch, and thanks to Justin Farmer for his help in dinner number two. Chef Josh Cohen, you catapulted us to end the series on a very high note, and rumor has it you have already committed to coming back next year!
There are no words to thank everyone else who makes these dinners happen. Kevin Zraly and Daniel Johnnes, the best wine friends any farmer can have, Paul, Risa and John, Jody, Linda, Kendra, Lu and Don, our star triplet Bella, behind the scenes and serving the food, a million thanks to you all.
And to all the diners, who traveled as far away as Toronto, and as close as across the street, without your support, we could not have these dinners. We are already dreaming and planning for 2015!
Three
Pickles with Garlic, Scapes & Fennel
Lacto-Fermented Pickles with Garlic Scapes and Fennel (photo: Instagram)by Dori Fern
When I posted the above shot on Facebook with the caption “Mama’s First Pickles,” a friend expressed shock that I had never before then attempted to make these simple, sour treats at home. I am, after all, an avid and adventurous cook with Semitic, pickle-eating, roots who resides in Brooklyn, the locavore locus of do-it-yourselfness.
I have resisted making my own mainly because, unlike many foods and dishes I boldly believe I can improve on myself, I cannot imagine besting the Eastern European-style pickles I have most enjoyed. Growing up, that meant Ba-Tampte half sours, the brand favored by every self-respecting Jewish New Yorker. In my post-adolescence years, Guss’ pickles out of the barrel on the Lower East Side were a real revelation: garlic, half-sours, sours, sometimes tomatoes and always the addictive pickled mushrooms.
My pickle tastes have wandered in recent years. These days I tend to go for quick-pickled veggies decidedly not of the European variety, like sweet, hot and sour shredded cabbage and carrots. A perky topping, indeed, for tacos and Southeast Asian dishes. These I have made at home.
But last week at the market, I couldn’t get my mind off the classics of my youth. Ray had everything I needed to make a reinvented, neo-Brooklyn, version of the pickles I love: cute-as-a-button little kirbys, garlic scapes, new season garlic. And since I was buying the fennel for a salad, I decided to use the wild mane of fronds as a substitute for dill in my pickles.
This recipe on Food52 seemed perfect. I was curious about the lacto-fermentation process and liked the idea of watching it “cook” right on my countertop for a few days. My few tweaks: swapping in fennel fronds for dill, adding some dried pickling spices I had (which I wouldn’t bother with again) and adding both a few cloves of new garlic along with the scapes. I wouldn’t bother quartering, or even halving, Ray’s tiniest of kirbys next time. They’re small enough to leave whole.
They turned out bright and garlicky, sour and salty. Not exactly like the ones from my youth, but a transporting bite nonetheless.
Greatest Scapes
by Dori Fern
I have no idea how ramps became such a fanatically-trendy allium. For my money and tastebuds, I’ll take garlic scapes any day. You should, too. Scapes will last in your fridge forever-ish, they’re heartier and less costly than those precious wild onions (not that it’s a contest) and a few scapes go a long way. Plus, there’s an awful lot of easy and delicious things you can do with them.
These elegant-looking, curly garlic bulb tops have a fresh, herbaceous quality that’s lighter and less earthy than the bulbs, which makes scapes a fine add on to any variety of dishes or pan sauces or soups, imparting them with a bit of texture and zippy garlic flavor. My first piece of advice about using scapes: Get creative. I can’t imagine they’d hurt any savory dish you’d try them in. Some inspiration certainly can’t hurt though.
This was my breakfast yesterday…and the day before that:
Scrambled Eggs with Garlic Scapes, Tomato & Ricotta Salata
Serves 1
Sauté 3 finely-chopped garlic scapes in some butter or olive oil for about a minute, add 1/2 chopped tomato (or don’t), a pinch of paprika (or not), then add 2-3 eggs–depending on your appetite–salt & pepper to taste. Scramble soft then mix in some crumbled ricotta salata or feta or goat cheese…your choice.
Today for lunch I had this Fried Fish over Garlic Scape, Tomato and Baby Arugula Salad:
Isn’t it pretty?
Sauté 4 chopped garlic scapes with the other 1/2 of the tomato from yesterday’s scrambled eggs. Cook a minute or so, then place over a bed of Ray’s baby arugula, adding salt and pepper to taste, a shpritz of lemon juice and a drizzle of good olive oil. The fried fish tops off the dish.
To make the fish: I used Ling Tail from Gabe the Fish Babe, a meaty, ocean-water fish that tastes like a cross between cod and fresh sardines, sold at the Park Slope Food Coop. Any white fish would do, as would fresh sardines. Dip fish in paprika and black pepper-seasoned flour, shake off the excess flour then pan fry til brown, about two minutes per side. Finish with salt.
The next thing I plan to make is this Garlic Scape with Almond Pesto from Dorie Greenspan (who also recommends adding the raw scapes to tuna or chicken–or, I would add, salmon or egg or, come to think of it, potato–salads).
The possibilities are endless but, alas, the season is not, so visit your nearest Bradley Farm stand this week and fill up a bag. You’ll thank me.