Welcome

The season has gotten off to a good start at The Smithy, and each week brings new produce from the fields into the store. The weather, which sometimes seems like Summer, and, at other times, like early Fall, has been challenging, but, so far, is providing enough rain to keep things moving along. Our weekly calls to the farmers are always interesting, as some items seem to be holding back in the late cool, like berries, and others seem to be really advancing, and enjoying the sudden hot, dry spells, like zucchini and cucumbers. It was a wonderful asparagus season, and we can now look forward to tasting other new additions to our produce mix.
We are happy to welcome another new member to The Smithy team, as Larry Milburn joins Jane and me in the store. Larry grew up in the area, and his life experience to-date has made him very knowledgable in wines, cheeses, and other things gastronomic. Please say hello to Larry, when you see him next, and don't hesitate to ask him for help with any questions that you might have.
We are also very excited about some of the new products, programs, and displays at The Smithy. We have just added Arethusa Farms dairy products to our selection, and await the addition of their line of cheeses later this summer. In the meantime, however, their chocolate milk is like liquid velvet, with taste to boot! Those of you who have visited The Smithy recently might have also heard about our new fresh chicken program, in conjunction with GourMavian Farms. Orders are taken on Monday, the chickens are 'processed' in New Milford on Thursday, and the fresh, chilled chickens are delivered to The Smithy late on Friday afternoon for pick-up. The feedback that we have received from our customers on the quality and taste of the chickens has been excellent, and the program continues to grow.
None of this would be possible without the support and encouragement of our community, however. Thank you for shopping with us, and please do not hesitate to let us know how we can continue to improve your experience.