Hello All, The most important part of this email is that Fall CSA Signups are here! Please see detailed information below and signup as soon as possible. CLICK HERE to signup now. Secondly, we are looking forward to our Second Annual Farm Party on Saturday September 16th from 3pm - 8pm. All are invited. More information below. Add your potluck dish to this google sheet as soon as you are able. Now on to farm news. We harvested our butternut squash today between rainstorms, clipping the plump fruits from the dead vines and loading them into the tractor tote. The squashes are beautiful, smooth skinned and overflowing from the tote. After what has felt like an exhausting season every successful crop feels like a huge win. Later that afternoon we took the summer cucumber plants down, unclipping and letting the spiny plants fall to the ground. September is the season of large harvests and cleanup projects. We bring in the squash, the potatoes, the gourds, and we thank and take down the tomatoes and cucumbers, adding the debris to the compost pile to form next year's fertility and soil. After a very hot week, the rain is welcomed. On Friday afternoon we finished spreading a large area of rye cover crop seed just as the rain began to pour down. Perfect timing! This week we were busy with weeding and thinning 10 beds of carrots (yum, fall carrots on the way), harvesting our dry beans (a new crop for us), and weeding our fall beets, lettuce and spinach. You might notice some exciting new items in CSA tomorrow; fennel, spaghetti squash, broccoli and leeks. This is our first year growing spaghetti squash and it is a beautiful orange color. Jasen and I tried it on Friday night and can confirm it is delicious. Please remember to bring back egg cartons, granola jars, pint and quart containers, rubber bands and black plant sale pots. We will reuse them!
Fall CSA Signups
Please signup by CLICKING HERE, no later than September 24th. Payment due by cash, check or Venmo by October 1st.
Fall CSA runs for four Tuesdays in October (October 3rd, 10th, 17th, 24th).
4 weeks - $200
Winter squash, potatoes, greens, garlic, brussel sprouts, carrots, beets, cabbage and more.
PYO flowers and herbs open at all times to CSA members (flowers limited because the season is ending).
We are looking for work shares as well (trade 4 hours of farm work per week for a CSA share). Send us an email if you are interested.
Donate towards a share for the Peterborough Food Pantry!
We are limiting Fall CSA to the first 40 signups.
Again, please CLICK HERE to signup for a fall share or to donate toward a Food Pantry share. Let us know if you have any questions.
Farm Party Saturday September 16th, 3pm - Join Us!
Please join us on Saturday September 16th on the common at Nubanusit Neighborhood and Farm for a farm tour, live music, games, a potluck dinner and more. Please bring a dish to share. RSVP on this google sheet. We welcome everyone to join us, as you are what makes our farm successful. I will also have a signup sheet at CSA pickup the next few weeks if you would like to RSVP in person. Below is the schedule of events.
3pm - Farm Tour 4:30pm - Live music with our friends Casey and Molly. Cocktails and mocktails will be served 5:30pm - Farm inspired potluck dinner 6:30pm - Dancing with more live music 7:15pm - Toasts of gratitude and appreciation for our farm and land with champagne and non-alcoholic sparkling cider
Please reach out with any questions, and we hope to see you there.
CSA Pickup Important Reminders Pickup is from 3pm-5:30pm at Nubanusit Neighborhood and Farm, Peterborough, NH, 03458. If you are unable to make it to CSA pickup, please let me know! We have options such as picking up double, donating to the food pantry or having your share packed. Please bring a reusable bag to pack your share into. We wash most of our produce before distribution but its always a good idea to give everything a rinse before you eat it. Our veggies can last weeks if stored properly! Click the document below for tips on storing your produce. Vegetable_Storage_Tips.pdf
Keep scrolling for recipes ideas...
What's in my share this week?
This week may include: **As always we sometimes don't know until harvest day what will be ready and of good quality, but we do our best to give you a rough idea ** Melons - watermelons and cantaloupes. We have enough for another week of melons, try a new one! Kale - green curly, red curly and lacinato. Chop leaves and stems and sauté with oil, salt and pepper. Swiss Chard - my favorite way to cook it is sautéed with oil until tender (pro tip, stems first so they have time to tenderize). Add a dash of soy sauce and sesame seeds at the end and enjoy! Head Lettuce - big red heads of curly lettuce. Leaf Lettuce - red and green mixed lettuce, washed, bagged and ready to eat. Broccoli - the first of the fall broccoli is ready, yay! Cherry Tomatoes - mixed pints of colorful cherries. Eat straight from the pint or mix into salad, pasta dishes and stir fries. Full Size Tomatoes - we have red, yellow, purple and yellow striped. Potatoes - delicious roasted with oil, salt, pepper and herbs. Beets - red, gold and chiogga (pink stripes). Enjoy roasted or in a soupe (see recipes for a beet and fennel soup). Spaghetti Squash - this variety is called Orangetti and it is a beautiful deep orange color. Please see the recipe section for some ideas. Leeks - tender and on the smaller side. My favorite way to enjoy is in potato leek soup. Fennel - I have always eaten fennel raw, cut into strips. But it can be enjoyed roasted in dishes as well. Some people love it, some hate it. Red Long of Tropea Onions - specialty long red onion. Use like you would any onion. They are starting to sprout but still good. As some might remember, we lost the majority of our onion crop this year so these are all we have. Available for Pick Your Own -
Spaghetti squash is the star this week, and although some people don't like it, try it again! I love making a simple marinara to top it with. Hereis a simple Pamela Salzman recipe for just that. The trick is not to think you are eating spaghetti, but spaghetti squash :)
In terms of leeks, this zucchini, leek and basil soupcaught my eye as a simple end of summer evening meal. I think I might try it tomorrow evening.
Fennel! Try this beet and fennel soupfor an interesting combination. Cut it into strips and eat raw as I usually do.
I highly recommendDishing Up The Dirtwebsite for recipe inspiration. She is a farmer and separates recipes by vegetable and season.
Send us your recipes if you tried something and loved it!
THANK YOU FOR YOUR SUPPORT! We are excited to be growing for you.