New bread CSA program at Sylvester Manor

A few varieties offered by Carissa's Bread. (Credit: Courtesy photo)

A few varieties offered by Carissa’s Bread. (Credit: Courtesy photo)

Bread lovers rejoice! This summer, Sylvester Manor Educational Farm on Shelter Island is adding a bread option to its CSA (Community Supported Agriculture) program. Now, in addition to a wide array of fresh vegetables, flowers and herbs grown on the farm, Sylvester Manor CSA members can also opt to add a loaf of freshly baked bread to their share each week, courtesy of Carissa’s Breads of Amagansett.

“We greatly value the opportunity to collaborate with and showcase amazing local products,” explained farm manager Julia Trunzo. “Carissa is one of those no-brainer partners. First and foremost, her bread is amazing. She strives to use local products whenever possible, including grain.”

“We love working with her because she loves working with local farmers,” added Trunzo. “It supports a greater purpose of keeping our dollars local. And did I mention her bread is amazing?”

The 2016 CSA Bread Share runs in unison with the 2016 CSA Vegetable Share at Sylvester Manor: 22 weeks from June 11 to November 9, 2016. Subscribers will pick up their shares on either Wednesdays from 5:30 to 6:30 p.m. or Saturdays 9 to 11 a.m. each week.

Each bread share costs $132. Subscribers receive one loaf per week of rotating bread varieties for the full 22-week season. A current CSA Vegetable Share subscription is not required to purchase a bread share.

To register for the 2016 CSA Bread Share, contact Julia Trunzo at jtrunzo@sylvestermanor.org. Beginning Memorial Day weekend, Carissa’s bread will also be sold at Sylvester Manor’s farmstand, 21 Manwaring Road, Shelter Island, which is open to the public.

Carissa’s Breads are made from ingredients grown locally on the East End of Long Island. The varieties of bread offered in the share program will rotate weekly and include:

Farm Wheat Bread 

Carissa’s signature two-pound loaf is made with locally grown whole wheat flour, which is milled just before baking, then blended with bread flour, salt, water, and yeast.

Here are a few varieties offered:

Sourdough Bread 

A one-and-one-half pound sourdough loaf made using a natural rising agent first cultured in Amagansett in 1968.

Dark Beer Bread

A dark beer bread baked using a rich, flavorful, and milky beer called Guardsman Stout, which is crafted locally at Montauk Brewing Company.

Honey Oat Loaf 

A one-and-one-half pound honey oat loaf baked with bread flour, freshly milled locally grown oats, rolled oats and local honey. Washed with a combination of egg, cream, salt, and honey, each loaf is topped with additional oats before baking.

Salty Soured Pickled Rye 

A one-and-one-half pound loaf baked with a combination of bread flour, locally grown rye flour, salt, pickle brine, caraway seeds, and a natural rye starter that was first cultured in Southampton over 15 years ago.

Black Rye 

A one-and-one-half pound black rye loaf made with bread flour, local rye flour, cocoa, coffee, molasses, yeast, and salt.

Special Holiday Maple Walnut Oat Bread 

A special holiday season loaf made of pure dark amber maple syrup, bread flour, locally grown oats, walnuts, walnut oil, yeast, and salt. This bread is only available October through December.