Hello All, Most importantly, there will be no CSA pickup next Tuesday August 1st. Use the week to clean out your fridge and eat all those veggies in the back! We will resume Tuesday August 8th. The Farm Store will still be open everyday and we will be doing Market Cart on August 1st at the West Peterborough Post Office 3pm - 6pm, stop by if you need a veggie fix, I can promise lots of tomatoes! Day by day we have been weeding the jungle that is our farm; transplanting fall crops and cleaning up after what felt like a hectic month. When the rains abated we were left with weeds as tall as our hips, muddy pathways and boots, transplants that desperately needed to go in the ground and a plethora of pests and diseases to manage and monitor. We have spent the last week or so weeding, transplanting, potato beetle squishing and harvesting. It feels good to finally be able to clean up some overgrown areas and assess the state of the farm. You may have noticed our Summer Lettuce Blend has been missing from CSA and the Farm Store. Our lettuce mix is one of the things hit hard by all the rain and we lost a lot of it to rot. There is more coming though, its about a week away from being harvestable. Last week we harvested 4,000 heads of garlic and laid them out to dry, the smell permeating the air and our clothing all day long. The flowers are blooming beautifully in the pick your own plot. If you haven't had a chance to pick your own flowers or herbs this season, make sure to do so. Our chickens have been laying more eggs each day, the grand total today was 31! We will have a limited number of pullet (smaller) eggs available for sale at CSA pickup tomorrow, $6.50/dozen. This week we are donating $200 to the NOFA-VT Emergency Fund to help farmers effected by catastrophic flooding in Vermont. Thank you to everyone who shopped at the Farm Store and Market Cart last Tuesday, we are donating 25% of proceeds. Consider donating as well, this has been a hard season on many farmers. Please remember to bring back granola jars, pint and quart containers, rubber bands and black plant sale pots. We will reuse!
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. 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:
Kale - chop leaves and stems and sauté with oil, salt and pepper. Swiss Chard - beautifully rainbow and so tender. Head Lettuce - red and green leaf heads. They are small because they were affected by so much rain. Beets - red, gold and chiogga. We love roasting with oil salt and pepper or shaving into a salad. The chiogga are white and pink striped inside. Carrots - small, sweet, fresh eating carrots. Cucumbers - best eaten fresh with a sprinkle of salt. I made a simple dill, yogurt, lime and salt dip for and it was a hit. Garlic Scapes - a seasonal favorite. Scapes are the top growth point from each garlic plant that must be harvested for a garlic clove to fully form. Use as you would garlic or onions or make a delicious pesto (see recipe!) Salad Turnips - sweet snacking turnips make a comeback! Green Beans - long, sweet green beans, great eaten fresh or steamed. Cherry Tomatoes - mixed pints of colorful cherries. Early season we all know the best way to eat these...on the way home! Full Size Tomatoes - we have red, yellow, purple and yellow striped. See recipe below for GH's famous (and seriously delicious) tomato sandwich). Cabbage - purple or green. Perfect for cole slaw or my favorite way, sautéed with oil, salt, pepper and curry powder. Eggplant - purple and some striped. Roast or saute with your summer squash and top a bowl or salad or make baba ganoush. Hot Peppers - poblano, shishito, jalapeno, try them all! Summer Squash - yellow and some green zucchini. Great chopped and sautéed with oil, salt and pepper. Available for Pick Your Own -
Parsley (flat and curly)
I like the simplicity of midsummer eating. We are often hot and just want something simple for lunch or dinner. A tomato sandwich, or cucumbers and carrots with dips and cheeses can go a long way. Here are a few simple, hot weather eating ideas. We have officially entered tomato season which means tomato sandwiches! GH's Famous Tomato Sandwich: 1. Toast three slices of sourdough or french bread. As you wait, cut the largest, ripest tomato you can find into 1/2" thick slices. Optionally, cut some sharp cheddar cheese as thin as you can manage. 2. Once your bread is lightly toasted, spread a thick layer of Vegenaise or mayonnaise on each piece. Place a tomato slice on each piece and top with salt and pepper. Optionally add cheese and nutritional yeast. Sandwiches are open-faced (only one piece of bread). 3. Time to eat! Your first tomato sandwich of the season should not include cheese. Our cucumbers are also producing well and I have been enjoying this dip I made up: Elsbeth's Yogurt Dill Dip Mix yogurt, lemon juice, salt, pepper and dill in a bowl. I just did quantities by look and feel and adjusted to taste. Dip cucumbers right in. Refreshing and delicious. I highly recommend Dishing Up The Dirt website for recipe inspiration. She is a farmer and separates recipes by vegetable. Send us your recipes if you tried something and loved it! THANK YOU FOR YOUR SUPPORT! We are excited to be growing for you.