Hello Members, Two more weeks of summer shares remaining! Yesterday, under a moody gray September sky, we finished bringing in all of our pie pumpkins and acorn squash. While a good year for pumpkins and butternut squash, our delicata squash suffered from some sort of rot and our kabocha and acorn squash are small due to the drought. I drove the huge pile of leftover squash plants to the compost pile and then we pulled up the tarps to expose the smooth brown soil underneath. Using the tractor we lightly roughed up the soil and spread a mixture of rye, peas and hairy vetch for a cover crop. Cover cropping is the practice of seeding various species of plants that act as a ground cover between the seasons or during the season. It is an important practice in organic farming. Different species of plants provide different nutrients to the soil. Hairy Vetch, peas and clover are all legumes that add nitrogen to the soil. Oats and Rye provide a large amount organic matter when turned back into the soil. Higher organic matter in the soil means more moisture and nutrients are retained. This time of year we are harvesting, then planting cover crops and tucking the farm in for a restful end of season. We still have some potatoes and butternut squash in the field, the tomato hoop houses are still growing strong and the greens are crisp and tender. After the soil has given us so much bounty this season it feels good to nourish the soil with cover crops.
Please please remember to bring granola jars, pint and quart containers and rubber bands back, we reuse them. Make sure to read our whole newsletter for updates recipe ideas and important information.
CSA Pickup Important Reminders Pickup is from 3pm-5:30pm at Nubanusit Neighborhood and Farm. If you can't make it for any reason, send us an email, we have options! Bring a reusable bag to pack your share into. We also encourage you to bring your own produce storage bags. Check out our selection of Orchard Hill bread and cookies at pickup! This week's cookie is Mint Chocolate Chip. Our veggies can last weeks if stored properly! Click the document below for tips on storing your produce. Vegetable_Storage_Tips.pdf
What's in my share this week?
This week may include:
Kale - chop leaves sauté with oil, salt and pepper, add to pasta dishes, even smoothies or pancakes. Very tender newer kale! Swiss Chard - chard is back! My favorite way to prepare is to chop leaves and stems, saute stems first in a little oil and garlic, then add leaves and soy sauce and sesame seeds. Lettuce Mix - a mixture of red and green leaf lettuces. Head Lettuce - red curly and green romaine. Time for the last BLT's of summer! Brussels Sprout Tops - in order for the brussel sprouts to mature we cut the tops off the plants. Rinse, chop and roast like you would brussel sprouts (add oil, salt and pepper) in the oven end enjoy. Storage Onions - yellow and red, fully cured and will last months if stored in a cool, dark place. Cherry Tomatoes - so sweet, the perfect snack, add to salads or roast. Full Size Tomatoes - red, yellow and purple, perfect for BLTs and other sandwiches, chopping into salads, adding to soups or just eating like an apple! See recipe below! Green Beans - tender and delicious steamed or eaten raw. Delicata Squash - if you get one with a soft spot, use quickly or chop and freeze for later use. Most damage is not below the surface. Chop and season with olive oil, salt and pepper and roast in the oven for 20 minutes. Add a little maple syrup for an extra treat! Butternut Squash - the first of these beauties. Great for roasting in cubes or making a creamy fall soup (see recipe below!) Pie Pumpkins - small pumpkins perfect for baking. I recommend Pamela Salzman's chocolate pumpkin tart, always a hit! French Fingerling Potatoes - large, red fingerings. Roast with olive oil, salt, pepper, rosemary and paprika for Jasen's favorite meal. Our potatoes are slightly damaged from wire worms but just peel and enjoy. The damage doesn't go below the surface. Garlic - a staple in every kitchen if you ask us. Use as a base for sautés, soups, in sauces and roast whole cloves alongside your potatoes. Pick Your Own This Week - chives, parsley, thyme, rosemary, sage, lemon balm, chamomile and flowers. How our CSA works: When you arrive at pickup you will see tables with bins of veggies. Please read the whiteboard before you start so you are familiar with the process. There will be 12-14 items to choose from, you may choose 8 of these items. For example one item may be 1 bunch of swiss chard, 4 beets, or 1 bag of lettuce mix. If you want more of something you may take 2 or more of that item but that counts for 2 (or more) of your 8 items. If you have questions about this please ask! Remember to only take what you enjoy and if you don't want 8 items, take less!
Not a CSA Member? Find us around the Monadnock Region!
There are many ways to engage with the farm even if you don't get a share each week!
Pop-Up veggie cart on Tuesdays from 3pm-6pm in front of the West Peterborough Post Office
Shop our Farm Store any day of the week, during daylight hours at Nubanusit Neighborhood and Farm (Pro-Tip! We stock the store on Wednesdays after CSA so a great day to get the most variety).
Join our CSA! We have a few spots left with a pro-rated price depending on how many weeks remaining.
Find our veggies at these local spots around the Monadnock region
The Root, Temple
Nature's Green Grocer, Peterborough
Vital Provisions, Peterborough
Rosaly's Farmstand, Peterborough
The Optimist Cafe, Jaffrey
Finally butternut squash! My favorite way to eat this is as a soup, and Pamela Salzman is my go to.Try it here! I would also recommend adding a can of coconut milk for extra creamy-ness. Other options are to cut into cubes and roast with olive oil, salt and pepper. Add to tacos or rice bowls. Butternut squash can store well up to 6 months, so don't fret using it right away.
Send us your recipes if you tried something and loved it.
THANK YOU FOR YOUR SUPPORT! We are excited to be growing for you.