Organic Microgreens Grown in Poughkeepsie Provide a Truly Local Shopping Experience

Adams is excited to begin carrying the Indoor Organic Greens assortment of microgreens at several of our store locations. These tasty, highly nutritious greens are “smaller than ‘baby greens,’ and harvested later than ‘sprouts,’ and can provide a variety of leaf flavors, such as sweet and spicy.”

Grown in a converted factory building on Main Street in downtown Poughkeepsie, these organic greens are a local delight.

“While most of the Hudson Valley’s current available produce comes from as far as 1800 miles away, the vision is to expand the project to other locations in the City and create a significant Commercial Enterprise that will supply Micro Greens locally in and to areas beyond the Hudson Valley.”

Indoor Organic Gardens

Read the full article by Hudson Valley News Network.

Easter Dinner with Adams


When I was a kid Easter meant going to my Grandparent’s house in New Jersey. It also meant new clothes. We always got a new Sunday-go-to-Meeting ensemble that we would wear to church and then go to the boardwalk at Point Pleasant and walk in the Easter Parade. Then it would be a Ham dinner that made you so full you almost didn’t have room for the Chocolate Bunny that was the centerpiece! Almost… I thought everyone had Ham for Easter. Working at the butcher shop as a teenager I found there is a much wider variety of tradition than just Ham. Today at Adams, we work and strive to have just what you need to have the Holiday meal that will remain in your memory. We can trim, cut and tie, bone out, or season your American Lamb Leg or Fresh Ham just the way you’d like it. Our Butchers can help you with information on how to cook your Boneless Beef Rib Roast or Center Cut Pork Roast to perfection. We’ll even season it if you’d like with our signature Porketta seasoning. We have Adams Fresh Turkeys coming in from Central New York and Pennsylvania. In each store we’ll be making our fresh Pork Kielbasa, and if you’ve never tried it, you’re in for a treat because it is delicious. Of course our Adams Spiral Hams are always out of this world. For those of us who remember Ham as our Easter dinner these hams will just reinforce that memory! Plus, they’re already sliced so you don’t have to dirty the big knife! The Holidays, like all days really, are an exciting time to work in the Meat Department because we get to show off all the things we really do well, and all the variety we have to offer. From Racks of Lamb and Pork, Beef Briskets, Filet Mignon, Veal Rib Chops, Adams Olde World Smoked Products, the list goes on and on. There’s nothing we enjoy more than to have what you want to make your family remember your table and the delicious food you served them. And don’t forget the Bunny!

When I first began working at Adams it was remarkable just how much busier it was for the Holidays. I remember the first Easter Holiday marveling at the number of customers out on our sales floor in Poughkeepsie and my boss saying to me “People come from a long way to shop at Adams for their most important meals.” That statement is still true with one slight difference: today, every meal is important! While we still are busier for the holidays, we see the same faces every week, sometimes several times a week. People always trusted Adams and the quality of their products for those meals that are special. I’d like to believe our customers have come to understand that “You get what you pay for” isn’t enough for us, and that your every meal is special and important to us. We want you to get more than what you pay for, and not just on the Holidays. We are so committed to what we do that every time a piece of meat leaves this store, I’m going with it. When you put your Lamb Leg or Spiral Ham at the center of your table this Holiday, I’m right there with you. Just as I’m there when you put out your hamburgers in the summer. Thank you for trusting us for your most important meals, and I really want to thank you for saving Adams a place at your table every night.

A Happy and Blessed Holiday to you all!

Bob DeWitt
Adams Newburgh Meat Department Manager

PS: Check out these recipes:

Adams Corned Beef

Corned Beef Whole

St. Patrick’s Day was a big deal in my home when I was growing up. My Dad’s mom was an immigrant whose ship docked at Ellis Island in 1907. My Mom’s father, Walter Sweeney’s, family came from Cork, Ireland. With both of my parents having such close ties with people directly from Ireland, the celebration of our roots was a joyous one for all my eight siblings and me, except when it came to the food. I always looked good in green, but I never like Corned Beef, and I still don’t like cabbage.

For years Adams has tried to find the best and easiest Corned Beef for people like me who might buy it just once a year. We’ve carried brands that everyone else has, we’ve tried local companies, and we’ve always done okay, but we’ve never been able to exceed our customer’s expectations, which is always our goal. Finally, a few years ago our friends at Omaha Beef, Inc. of Danbury, Connecticut came up with a recipe for a Corned Beef brine that harkened back to the days of my teens when we would brine our own beef at the butcher shop where I first worked. They’ve perfected the process so whether it’s a Round or Brisket, the flavor garners the approval of even the toughest of Irishmen, and we all know how tough they can be! It’s the best Corned Beef we can find, and that’s why we put our name on it. And as it turns out, as I get older I’ve grown to absolutely love Corned Beef both as a center-of-the-plate meal (with plenty of potatoes and carrots) or for Rueben or Corned Beef sandwiches. I definitely have it many more times than once a year because I can get a main meal and a couple of lunches out of a five pound piece. And with the sincerest of apologies to Grandma DeWitt and Grandpa Sweeney, I still don’t like cabbage. But I love Adams Corned Beef and I know you will too!

Farm Stand

Artwork by Kyle DeWitt

We’ve all heard about how much beef prices have gone up in the past year. The price of beef Briskets has risen even more than the market in general because of the Barbeque craze that is sweeping homes and restaurants all across the country. For that reason the price of Corned Beef Brisket, for many the preferred cut, is higher than it has ever been. We’ve developed an alternative to the brisket, cut from the Round in such a way that it keeps some of the physical characteristics of a flat cut brisket, and retains the flavor you expect while using a leaner piece of beef. We call it the Farm Market Flat Cut. I’m certain you’ll be blown away by the flavor, and as always you can count on Adams to give you the very best quality and value. So for that one day a year we’re all Irish, or several times over the course of a year, enjoy a Corned Beef that would make an Irishman proud!

Check out these corned beef recipes:
Farm Market Cut Corned Beef
Miss Sheehan’s Baked Corned Beef

As always, thank you for Shopping Adams,
Bob DeWitt
Adams Newburgh Meat Department Manager

How to Handle and Eat Lobster

The below information was provided by the Maine Lobster Marketing Collaborative and originally appeared here.

Handling Lobster

Whole Lobster CookedIdeally, live lobsters should be cooked the same day they are delivered. However, they can be kept for an additional 2 days if handled properly. Live lobster can be kept in an open or ventilated container such as a cardboard box in the refrigerator for up to 48 hours. Wrap the lobster in seaweed or damp newspaper to keep it moist.

DO NOT keep live lobster in an airtight container.
DO NOT store live lobster on ice or immersed in tap water.

Whole cooked lobster and lobster meat can be stored in an airtight container in the refrigerator for up to 3 days. Cooked lobster can be frozen for later use. Simply wrap lobster individually and tightly in plastic wrap, then place in a heavy-duty freezer bag, expel all air and place in freezer until needed.

Easting Whole Lobster

Whether you are a long-time Maine lobster lover, or you’re preparing to take your first crack at it, here are a few tips for maximum enjoyment.





1. Put on the bib. (water can squirt at the least expected moment not to mention that you will feel years younger)

2. Twist off the claws.

3. Crack each claw and knuckle with a lobster or nut cracker. Remove the meat.

4. Separate the tail from the body and break off the tail flippers. Extract the meat from each flipper.

5. Insert a fork and push the tail meat out in one piece. Remove and discard the black vein that runs the entire length of the tail meat.

6. Separate the shell of the body from the underside by pulling them apart and discard the green substance called the tomalley.

7. Open the underside of the body by cracking it apart in the middle, with the small walking legs on either side. Extract the meat from the leg joints and the legs themselves by biting down on the leg and squeezing the meat out with your teeth.

8. Use the wet napkins to clean up.

9. Enjoy your Maine lobster!!!