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Fall CSA Week 3: Real Organic

Hello All, This past weekend we drove to Hudson, NY to attend the Saving Real Organic conference. Our Real Organic label isn't something we talk a lot about but it is very important to us and one of the main reasons we are Certified Organic. Real Organic certifies that our produce is grown in soil and sees soil health as fundamental to what organic means. We were inspired and excited by the talks and presentations on Saturday and I encourage you all to click the link above and read a bit about some of the presenters. To us, organic means cover cropping, listening to the land, encouraging pollinators and animals and taking our cues from nature. In America the word organic no longer holds the integrity it used to, with a large percentage of the berries and vegetables like peppers grown hydroponically and/or on plastic. For instance, peppers grown hydroponically in the Netherlands can not be sold as organic in the European Union, but once shipped to the US can be sold as certified organic. Take a second to think about that! Real Organic has changed the way I see Certified Organic items in the grocery store now. Supporting your local farms is a commitment to your land and your community. It is a political act of rebellion to eat locally and in season whenever possible. We returned home with renewed vigor for the work we do and are ready to enjoy another week outside. At the end of the week we will be saying goodbye to GH as he starts his winter carpentry job soon. It has been such a joy to work with him this summer and we are so grateful for the knowledge and skill he has brought to the farm. Thankfully he will still be around, working in Dublin, NH. Make sure to say goodbye to him at our last Market Cart of the season on Tuesday at the West Peterborough Post Office from 3pm - 6pm. Check out the classic GH picture below. (He had his last tomato sandwich of the season on Friday!) Hope to see you supporting local food this week! Looking for Jack-O-Lanterns? We have carving pumpkins available for sale in the Farm Store, check them out for your Halloween needs. Each one is priced per pound ($0.75/lb). We also have cute decorative pumpkins. Please remember to bring back egg cartons, granola jars, pint and quart containers, rubber bands and black plant sale pots. We will reuse them!

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 ** Collard Greens - beautiful sweet collards. We recommend sauteing with plenty of butter. Swiss Chard - perhaps one of my favorite veggies on the farm, mostly because of the rainbow. Saute with oil and add soy sauce and sesame seeds to eat. Kale Tops - the tops of the kale plants. In order to start building our new hoop house we had to take down some plants, but we harvested the tops first. Leaf Lettuce - green and red mixed lettuce, ready to go! Brussel Sprouts - yippee! Brussel sprouts need a frost to get sweet and last week we had one. We offer them on the stalk, just break them off and roast with your favorite flavors like garlic, oil, salt and balsamic. Cabbage - green storage cabbage great for slaws or sauted. Will last many months if store in a closed plastic bag in the fridge. Peppers - last week we harvested and took down all the pepper plants. Thankfully peppers ripen and keep well off the vine so we will have peppers for a little while longer. Potatoes - purple skin and flesh, beautiful potatoes, great for roasting or baking. Beets - fresh bunches with greens. Saute the greens like you would swiss chard. Carrots - sweet fall carrots. Finally some sizable ones! Butternut Squash - beautiful butternuts, perfect for roasting and soups. We love this variety because the seed pocket is very small. Pie Pumpkins - these pumpkins are great for pies or mixing into chili. The seeds are hull-less and edible right out of the pumpkin or roasted. Don't sleep on this, they are so good. Radishes - radishes are back. Spicy and good for fresh eating or in salads. Red Onions and Shallots - we did not have a good onion year so these red onions and shallots are all we got sadly. Garlic - a staple in most meals and so versatile. You will notice the flower area is tilled up, this is where next year's garlic is going. Mixed Specialty Peppers - similar to the sweet peppers we harvested and took down all the plants but will have plenty of shishito, mad hatter, jalapeno and more. Take what you need. Available for Pick Your Own -

  • Mint

  • Lemon Balm

  • Oregano

  • Sage

  • Tulsi

  • Lavender

Recipes Ideas: This morning I made my usual banana and oat pancakes and on a whim added cooked butternut squash. They were so delicious! I highly recommend fall themed pancakes. We are making this this sausage, kale and potato soup tonight. I have shared it before but it is perfect for these chilly, wet fall evenings. Grab some Archway Farm sausage from the Farm store to complete the meal. There are lots of delicious flavors to roast brussel sprouts with but whatever you do I highly encourage tossing some whole garlic cloves into the pan. They will become perfectly cooked so you can smash them when you take the dish out of the oven.

I highly recommend Dishing Up The Dirt website 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.

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