Off the Muck Market

10/16/2026

Meet North Country Creamery, a first generation dairy on Mace Chasm Road in Keeseville, NY.

That is 165 miles northeast of our warehouse, up past Plattsburgh, close enough to the high peaks that you could be in the Adirondacks in an hour. It is the farthest we go for anything we carry.

Ashlee Kleinhammer and Steven Googin run 115 acres with a milking herd of Jerseys and Milking Shorthorns. The cows are 100% grass-fed, the farm is Animal Welfare Approved and Non-GMO, and what ends up in the tub is their own milk plus cultures, local herbs, maple syrup or organic extracts. No colors, no stabilizers. They also run the Clover Mead Cafe and Farmstore right there on the property.

Four of theirs are in the shop this week: plain grass-fed yogurt at $7.59, the lemon and maple creamline yogurts at $8.69, and a 6 oz havarti at $8.49. The havarti is down to one.

Order here: https://www.offthemuck.com/shop/brand/north-country-creamery

10/15/2026

Meet Peaks Coffee Company, roasting in Syracuse since 2015.

Sam Bender started it and still runs it. The coffee comes off a Probat P-12 the crew named Bessy, roasted in small batches by a team of four. Zoe runs the business side, Danny is the assistant roaster, and Ngan, their director of coffee, has over ten years in the trade.

The way they put it, they are in the business of connection as much as coffee. Hospitality, everyday rituals, and leaving people better than they found them. The coffee is built for an ordinary Tuesday morning.

Five of theirs are in the shop this week at $12.39 each: Basecamp, the everyday cup, Mountain Climber espresso, Trailblazer, a Colombia sugarcane decaf, and a six pack of Basecamp instant. Basecamp and Trailblazer are both down to a few bags.

Order here: https://www.offthemuck.com/shop/brand/peaks-coffee-company

10/12/2026

Meet Farmer Ground Flour, a cooperative mill in Trumansburg, NY, about 46 miles southwest of us.

It started in 2007, when organic farmer Thor Oechsner bought a secondhand Meadows stone mill and parked it in his barn. It sat there collecting dust until Greg Russo took it on. In 2009 Greg milled 50 tons of flour in the backyard of a local distributor, hauling grain in an undersized truck, carrying sacks up ladders, filling hoppers by hand and sleeping on pallets. By 2010 it was a cooperative, owned by the farmers growing the grain.

That is still how it works. The mill buys from more than six regenerative organic farms in New York, stone-grinds the grain, and sends the flour back out. In 2024 they bought a spelt dehuller so those farms could plant something other than wheat and still have somewhere to sell it.

This week we have their whole spelt flour, cornmeal and rye, all 2 lb bags, all organic. The all-purpose white is down to its last bag.

Order here: https://www.offthemuck.com/shop/brand/farmer-ground-flour

10/11/2026

Where does everything go when your box shows up?

On the counter: winter squash (acorn, delicata, kabocha, red kuri) and pie pumpkins keep for weeks in a cool, dry spot. Don't refrigerate them whole. Onions go somewhere dark and dry, away from potatoes. Tomatoes stay out of the fridge. Pears ripen on the counter, then move to the fridge once the neck gives a little when you press it.

In the fridge: apples get their own drawer, since they speed up ripening in everything around them. Greens go in a loosely closed bag with a dry paper towel. Cut the tops off carrots, beets and radishes before you bag them.

Wash everything right before you use it.

10/09/2026

Meet Autumn's Harvest Farm in Romulus, 41 miles from us, between Seneca and Cayuga Lakes. Tim and Sarah Haws bought the place in 2001, when a lot of the land had been cropped hard for years. They started turning it back into pasture and they have been building the soil ever since.

They raise Murray Grey beef, Berkshire pork and Katahdin lamb on multi-species rotational grazing, plus pasture-raised chicken. Barn bedding gets composted and spread back on the pastures, and the grazing setup runs on collected, filtered water moved by solar pumps.

Tim has been building the Murray Grey herd since 2003. It is a closed herd, so every animal is born, raised and finished on that farm. The beef and lamb are Certified Grassfed, and the beef, pork, lamb and turkeys are Certified Animal Welfare Approved by A Greener World. No antibiotics, no added hormones, no steroids.

Twenty-one of their cuts are on our menu this week. Ground pork is $6.59 a pound, ground beef is $8.19, boneless pork chops are $9.39, a whole chicken is $17.49, and the grass-fed ribeye is $22.79. The sugar-free bacon is sold out.

https://www.offthemuck.com/shop/brand/autumns-harvest-farm

Photo: Autumn's Harvest Farm

10/05/2026

Meet Everything Bagelry in Bainbridge, 63 miles southeast of us. Four friends from Sidney started it: Matthias Wesner, Tyler Bookhout, Ian Yoder and Erik Hartshorn. The recipe came from Tyler's grandmother.

They roll every bagel by hand. No machines, no refined sugar, and they buy local where they can, down to the eggs and the honey. Matthias has said the early days were hours of research and practice, playing with water temperatures and room temperatures until the dough behaved. They opened making 600 bagels a day.

Six of their 6-packs are on our menu this week. Original and Everything are $6.89. Rosemary Parm and Olive Oil, French Toast, Jalapeno Cheddar and Asiago are $8.59. Rosemary Parm is down to four.

https://www.offthemuck.com/shop/brand/everything-bagelry

Photo: Everything Bagelry

10/05/2026

Meet Kriemhild Dairy Farms in Hamilton, 36 miles southeast of us. That photo is the Rivington family the year they bought Red Gate Farm. Bruce and Nancy had just moved their dairy down from Ontario with one goal: get the cows onto grass and keep them there.

Red Gate is still one of the farms that supplies the creamery, and Bruce owns Kriemhild. It started about ten years after the move as a partnership between the Rivingtons and three other local farm families. The other three left in 2012 and the Rivingtons took it over.

The butter is the reason to care. They churn fresh sweet cream slowly to 85 percent butterfat, well above what a grocery store brick gives you, and the milk comes from grass-fed herds here in Central New York. The name comes from a herd of Holstein-Friesians raised by Gerrit Smith Miller a few miles down the road from the creamery.

One thing of theirs is on our menu this week: Salted Rolled Butter, 1 lb, $15.69. It is not a cheap stick of butter and it is not trying to be.

https://www.offthemuck.com/shop/brand/kriemhild-dairy-farms

Photo: Kriemhild Dairy Farms

10/03/2026

Meet Bozza Pasta, 78 miles west of us in Rochester. Michael Bozza and his wife Marisa run it, and Michael is a third-generation pastaio.

His family comes from Gragnano, just outside Naples, the town Italians call the city of pasta. Michael's grandfather ran a pasta company there, and his father trained at the School of the White Arts, where they teach the whole process from the grain through the drying. Michael learned it working alongside them. He and Marisa started Bozza in 2016, and she brought a degree in nutrition and dietetics to the recipe side.

Eight of their products are on our menu this week. Five ravioli in 12 oz bags at $7.99: Five Cheese, Ricotta Spinach, Pumpkin, Smoked Mozzarella and Sun-dried Tomato, and Artichoke and Provolone. Three sauces and pestos in 6 oz jars at $6.69: Sugo Limone, Sundried Tomato Pesto and Basil Pesto.

The pumpkin ravioli is the one to grab in October.

New to Off the Muck? Use code BOZZA when you sign up and your first box comes with a free bag of Bozza Five Cheese Ravioli. Order here: https://www.offthemuck.com/shop/brand/bozza-pasta?utm_source=facebook&utm_medium=social&utm_campaign=vendor_spotlight&utm_content=bozza-pasta

Photo: Bozza Pasta

Local, sustainable, grass-fed, GMO-free and farm-fresh groceries delivered to Upstate NY area homes -- including Syracuse, Rochester, Albany, Utica, and Watertown.

10/02/2026

Meet Heidelberg Bread Company in Herkimer, about 65 miles east of us. That is their stand at the Little Falls farmers market, and everything in those baskets is made from four ingredients: flour, water, salt and yeast. Nothing else goes in.

Boyd Easton Bissell Sr. started the bakery after apprenticing in some of the best bakeries in Paris. He came home to Fly Creek, New York with the techniques, wrote his own recipes, and started with a single variety sold to a few independent markets. Heidelberg bakes 15 varieties now and sells into more than 700 stores across New York State, New York City and New Jersey. All of it is certified kosher.

Fifteen of their breads are on our menu this week and every one of them is $3.79: French Peasant, Sourdough, Multi Grain, Cracked Wheat, Whole Wheat, Oat Bran, Hearty Flaxseed, White, Jewish Rye, Rye, Pumpernickel, Raisin Sunflower, Biaggio Asti Italian, Dinner Rolls and Hamburger Rolls. Dinner Rolls, Jewish Rye and Rye are each down to one.

New to Off the Muck? Use code HEIDELBERG when you sign up and your first box comes with a free loaf of Heidelberg sourdough. Order here: https://www.offthemuck.com/shop/brand/heidelberg-bread-company?utm_source=facebook&utm_medium=social&utm_campaign=vendor_spotlight&utm_content=heidelberg-bread-company

Photo: Heidelberg Bread

Local, sustainable, grass-fed, GMO-free and farm-fresh groceries delivered to Upstate NY area homes -- including Syracuse, Rochester, Albany, Utica, and Watertown.