New Pie CSA Launches – “CSP: Community Supported Pie”

Photo by PoPville flickr user caroline.angelo

From an email:

Whisked is starting a pie CSA (aka, A “CSP: Community Supported Pie”), which I think is pretty nifty, and I was wondering if you’d like to do a post about it. The program is unique to the DC area, although pie CSAs have started in other cities (the one I’m most familiar with is run by Three Babes Bakeshop in San Francisco).

What is the CSP?: The community supported pie program works just like a regular CSA – members sign up for a “share” and in return receive a “harvest” of two six inch pies (one sweet and one savory), every two weeks. Six inch pies are a perfect serving size for two people.

When will I pick up my pies? We’ll drop off the pies on Friday afternoon to our pick up spots. Members can pick up on Friday evening or Saturday, during the pick-up spots’ operating hours. The first drop-off will be on Friday, Jan. 6; the program will run through Friday, April 27.

Where can I pick up my pies? Currently, members can pick up their pies at Mr. Yogato (1515 17th Street NW) on Fridays after 5:00 and Saturdays from (12 pm to 1:00 am). We are working on securing other pick-up spots in the DC area.

What is so cool about the CSP? What makes this so special and different from ordering one of our pies online? CSP members will get pie flavors that are not available at the market or online. Think bourbon butternut squash, kickin’ buffalo chicken or chocolate chipotle cream pies – flavors that will push the envelope a bit and are more daring. These aren’t your grandmother’s pies!

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Mieza Blendery, located at 109 Clermont Avenue off Eisenhower Avenue in Alexandria, was founded by Alex Lynch, a DC native, who fell in love with brewing Saison and Sour beer after college. As a home brewer he bought his first wine barrel in 2011 and has been brewing professionally ever since.

All of the beers at Mieza Blendery are blends of multiple beers that are barrel aged, fermented with a mixed culture, and seasonally dependent. While most beers are fermented with a single yeast strain, a mixed culture beer has a variety of different yeasts that provide elements of acidity, dryness, and expressive aromatics. Barrel aging supplies micro-oxidation for the organisms, tannin, or imparts flavors from its previous occupant, such as red wine, bourbon or mezcal. We make blends with local berries and stone fruit in the summer, wine grapes in the fall, and engage in spontaneous fermentation on winter nights. Due to the differences in base beer, microbes, and barrels as well as the variance of each season on the fruit, and the blender’s choices on blending day, each blend has a distinct story.

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