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Dear Heritage Foods USA Supporter,

For those of you who've never experienced sugaring, it is quite a thing to see. Forests still coated in a thick blanket of snow slowly but surely come back to life, sap pulsing through the trees, a sign of springtime coming. Sap runs for only a few weeks a year, when nighttime temperatures fall to below freezing and the days are warm. Sugar makers trudge out to the sugarhouse to hustle wood into the boiler, where giant pans boil the sap down until it's reduced to the amber hued syrup we know and love. Neighbors come out to help each other sugar, meals are cooked in maple sap inside the sugarhouse, beers are drunk, stories are told, and a good time is had by all.

CLICK HERE FOR YOUTUBE FOOTAGE of the Heritage Team tapping maple trees!
This is the last week to order!
1 Liter (1.06 quarts) in Glass Bottle
$45 including delivery


Inside the Sugarhouse


Outside the Sugarhouse


FRESH CATCH! TRIGGERFISH!

Delivery April 19th
5lbs – fresh filets - $86
Feeds 10-12 people

What's Triggerfish? Triggerfish is similar to John Dory and Turbot, in being a mild succulent fish, but its meat has also been likened to the sweet meat of scallops. It's a small fish found in tropical and southern waters. It has become immensely popular in Southern restaurants.

Recipe ideas are numerous. Here are a few we like:
Preheat oven to 450. Season the fillets with your favorite herbs/spices, salt and pepper. In a large, ovenproof saute pan, heat a 1/4 cup of olive oil. When the oil is hot, add the fillets, pretty side down first. Saute the fillets for 4 minutes on the first side and carefully flip over.  You could put a nice breadcrumb and herb crust when you flip the fish. Then let the fish finish cooking in the oven for 4-5 minutes.

If you fancy Asian style, steaming the fish for five minutes over a simmering pan of water or fish stock flavored with ginger, lemongrass, scallions, and a splash of soy and lemon juice on the fish, is delicious as well.
 
Triggerfish can also be prepared as a ceviche. First let the fish sit in limejuice for an hour, then drain, rinse, and dress with your favorite combo of herbs and crunchy vegetables. Jalapenos, red onion, red pepper dice, and a little mango with a healthy handful of cilantro, salt, pepper, and a good olive oil. Add another few squeezes of fresh lime to keep it zippy!

All the seafood we will offer we guarantee is sustainably caught. As a result, order delivery dates may vary. Heritage Foods USA has 100% customer satisfaction guarantee on all its products.


EASTER FEASTING!

This Easter, try delicious pure-bred meats that are non-commodity in growing methods and genetics – meats raised in the way before large scale agriculture took hold of family farming.

Half Lamb arrives Fresh the week before Easter – April 20, 21, 22 – you pick the date! To select a specific delivery date, please add the date in the Comment Box upon checkout. If you do not pick a date, we will notify you of delivery. Please order by Monday April 11th!

TUNIS
One of the oldest breeds in America, this fine lamb was originally brought to the US in 1799, and while only a few survived the trip, the Tunis has been crossed with American sheep to produce a very hardy and specialized breed. The Tunis is a rather diminutive sheep and the lambs are particularly tender and delicious. Our package offers a full array of options for lamb lovers, from the elegant rack, to chops, stew meat, shoulder, and leg. With shipping included, our price falls lower than you would think for the very best product. These lambs are raised in La Farge, Wisconsin by the Twomey family, members of the Wisconsin Farmers Union.

Sandstone Ridge Farm Tunis - 10-12lb - $220 – overnight shipping included
Rack of Lamb (1 lb)
Bone-in Leg (4 lbs)
Boneless Shoulder Roast (2 lbs)
2 Shanks (1 lb)
Loin Chops (1 lb)
Kebab/Ground (1-3 lbs)
Every part of a half lamb in its own individual cryo-vac.

Sandstone Ridge Farm Tunis - 18-20lbs - $303 – overnight shipping included
Rack of Lamb (2.5 lbs)
Bone-in Leg (6 lbs)
Boneless Shoulder Roast (4 lbs)
2 Shanks (2 lbs)
Rib Chops. 1.5 inches thick (2 lbs)
Ground (2 lbs)
Kebab (1.5 lbs)
Every part of a half lamb in its own individual cryo-vac.

KATAHDIN
Our Katahdin Lamb is raised in Tennesee by Chris and Ray Wilson. Grazed on lush Tennessee bluegrass and clover, the Katahdin has a mild, sweet, nutty taste. Because Katahdin is a hair sheep designed for meat production and not a wool sheep designed for wool production, it is light, tender and delicious. The half lamb brings a variety of cuts to the consumer, offering a wide range of preparations, and tasting experiences. Grilled, roasted, broiled, stewed, or made into kebabs, lamb has a dizzying number of applications. But perhaps best of all is the simplest where you can experience the rich taste of pasture-raised lamb on its own. Cuts include: the delicate rack to the succulent loin chops, meaty leg, user friendly lamb stew and ground lamb, the shanks, shoulder, and riblets.

Clover Creek Katahdin - 16-18lbs - $299 – overnight shipping included
1 Boneless shoulder (2lbs)
1 Bone-in leg (4lbs)
3 Sirloin bone-in chops (2lbs)
12 Rib and loin chops (4lbs, 4/package)
2 Shanks (2 lbs, 1lb each)
Riblets (1 1/2 lbs)
Neck Chops (2lb)
Ground (1-2lbs)
Every part of a half lamb in its own individual cryo-vac.

HAMS
BONELESS CURED HAM - $98 – 8lbs
BONE-IN CURED HAM - $135 – 16lbs

A spectacular centerpiece for any event, this is a traditional smoked ham, Missouri Style, made from heritage breed Berkshire and Red Wattle pork for a super moist and buttery texture. Given a Maple Sugar glaze while it is smoked, this sweet and savory ham makes a great meal any time. Its fully cooked, so if you want it hot, just give it 30 minutes or so in the oven, or serve it cold at a picnic or event.

TEN RIB FRENCHED PORK RACK - $105 – 7.5LBS
Our pork comes from Certified Humane Berkshire pigs or Animal Welfare Approved Red Wattle pigs and are processed at a Certified Humane facility. If you would like a Gloucestershire Old Spot, Mule Foot, Large Black or Tamworth pork please call Andrea or Ashley and ask when they are next on the schedule. We can be reached at 718-389-0985.

ROASTS
Whole Filet of Beef - $140 – 5-6lbs
Whole Boneless Ribeye - $220 – 10-12lbs
Whole Boneless Strip - $199 – 9-11lbs
Whole Beef Brisket - $130 – 10lbs
Half Beef Brisket - $70 – 5lbs

Our beef comes from the Piedmontese breed of cattle, which is currently used by hundreds of the best restaurants in the United States. Today, a network of family farms is raising these cattle naturally, on a pure vegetarian feed without antibiotics or hormones. Piedmontese beef has less fat and cholesterol than commodity beef. It is tender and delicious.

 


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Heritage Foods USA
The Source for Authentic American Heritage Foods

Heritage Foods USA has been featured as a Company of the Year in Bon Appetit, House & Garden, Newsweek, Saveur Magazine and The New York Times Magazine.

Contact us with questions or ideas, look out for weekly announcements and read new recipes, by visiting: www.HeritageFoodsUSA.com.

You can listen to our shows on The Heritage Radio Network by visiting : HeritageRadioNetwork.com


402 Graham Ave. Box 198
Brooklyn, NY 11211

Tel: 718-389-0985
Fax: 718-389-0547