The first rule of meat club is … it’s okay to talk about meat club. Actually, it’s more than okay. As CSA (Community Sponsored Agriculture) co-ops spread throughout the city, more and more New Yorkers are getting locally sourced beef, pork, lamb, and poultry directly from small, upstate farms, bypassing vendors, grocers, and even greenmarkets. Recently, a good friend took us with him to the Windsor Terrace home of a local meat-club (his term) distributor. There, he picked up a box filled with eggs, chicken, steak, leg of lamb, and an ivory-white, creamy-pure fresh ham, just waiting to be brined and roasted that night. New meat clubs are developing in neighborhoods all over (Victorian Flatbush just got one, which is good news for us): To find out about your local meat-delivery service, contact Nancy Brown at Lewis Waite Farm, a sylvan paradise that is coordinating the city’s fledgling meat-club movement.
CSA Pastured Meat and Poultry [Official site]