Weekly Newsletter 9/20

Time to Sign Up for Fall CSA Shares!

We are under a month out from the beginning of our Fall CSA share! I call the fall share the “Farmer’s Favorite Share.” It is loaded with all the storage veggies we grow on the farm–carrots, beets, onions, garlic, winter squash–as well as potatoes and sweet potatoes that we buy in. Plus all the super sweet fall veggies like broccoli, spinach, chard, and cabbage. I love this share and so do our longtime fall members.

Off farm pickup locations available in Peterborough, Keene, Swanzey, and Nelson.

Shares run for eight weeks between October 5th and the week of Thanksgiving.

On the Farm

Good morning, all! Sending the newsletter in the morning because I am always wiped after a gray, rainy day. The ground has been soaking up all this rain we”ve been getting. It’s kind of amazing to me how fast it gets absorbed. During the July deluge last year, the ground was so saturated that water pooled on the surface for a day or two after a heavy rain. Now it is so dry that even a couple inches of rain gets soaked up in a day or two.

The cover crops that I seeded last week have all germinated and are starting to take root in the soil. I said a couple weeks ago in the newsletter that one of the reasons August is a difficult month is because the rapid growth we see in the spring time is behind us. Not as much for cool loving cover crops. They have been growing steadily every day. I drove the van the long way around the farm yesterday to show the crew the bright green patches of cover crop/

We’re winding down our summer CSA. With just two weeks left, I’ve had the chance to reflect a little more on the season and reach out to some members about their opinions. Overall I would say it has been a slow year for us. We had a few stretches of weeks with bountiful harvests, but the dry weather meant shortened harvest windows and lower yields. Late summer was a real difficulty for us. But there were also plenty of successes, as well. It was the first year that we grew potatoes for summer shares, celery was a new addition, as well, and our summer squash and zucchini was extremely productive for longer than expected. Roots have fared well, and carrots were a staple in baskets for a good chunk of the season. Our garlic looks great through storage so far, and with a little rain, our fall crops are thriving. I would love to hear what members think of shares this year. We will be making some changes to our farm over the winter, and any feedback is appreciated. I will also be reaching out to members directly for feedback and opinions once we slow down a little bit. Until then, we’ll be packing baskets as full as we can each week!


A reminder that we are on the even week schedule for half shares. FULL SHARES receive a basket every week. HALF SHARES receive a basket every other week.


Week 2 – 6/22 Week 10 – 8/17
Week 4 – 7/6 Week 12 – 8/31
Week 6 – 7/20 Week 14 – 9/14
Week 8 – 8/3 Week 16 – 9/28


Week 1 – 6/15 Week 9 – 8/10
Week 3 – 6/29 Week 11 – 8/24
Week 5 – 7/13 Week 13 – 9/7
Week 7 – 7/27 Week 15 – 9/21

It is the second to last week of summer shares! Crazy how the time flies by. Delivery share baskets will receive paper bags this week as we try to collect all of our baskets.

Beets will be in shares this week, and the greens will be attached! Use them! They are basically a smaller stemmed chard. Perfect for sauteing, I will leave a recipe below. Fennel is making its way back into shares. Garlic is a staple and we’ll be spending all day today cleaning it. Leeks are back in shares. Unfortunately they are on the smaller side. Lettuce is finally back. We are picking them a little early, so they won’t be totally filled out yet, but we have been missing them in baskets and have enough to harvest some this week while we wait for the rest to size up for next week. Parsley is our herb of the week. Peppers should remain in shares through the end of summer. Shallots are going out to shares. Tomatoes should make it to everyone.

Check for recipes below!

Shares Week 15:
Beets w greens
Peppers — Sweet Red & Green
Tomatoes — Cherries, Romas, or Slicing Toms

Bread Share: Red Pepper Cheddar CHECK LIST FOR NAME


Edamame is a great side dish for any meal. Similar to shishito peppers, it is easy to prepare and delicious!


Roasted Fennel Beet Salad

4 whole beets, red and golden
2 whole fennel bulbs, trimmed, cored, and sliced
2 teaspoons olive oil
1 pinch sea salt
4 cups mixed greens
1 whole shallot, thinly sliced

Homemade Honey Mustard Vinaigrette with Maille Mustard

¼ cup olive oil
1 tablespoon apple cider vinegar
2 teaspoons honey
1 tablespoon stone ground mustard
¼ cup orange juice, from one whole orange
1 Pinch salt and pepper


Prep oven: Preheat oven to 400 F.
To roast beets: Wash beets and place in a large glass baking dish filled with a small layer of water. Cover with aluminum foil and bake until soft and a fork can easily spear through, about 40 minutes. Let cool and sliced into cubes.
To roast fennel: Toss trimmed and cored fennel with olive oil and sea salt, then bake in a glass baking dish until soft and golden brown, about 30 minutes. Let cool.
To build salad: Arrange mixed greens, cooled beets and fennel, and shallot slices on a plate. Toss with Homemade Honey Mustard Vinaigrette (see recipe below).

Homemade Honey Mustard Dressing

Combine + whisk ingredients: Combine olive oil, apple cider vinegar, honey, Maille Old Style Mustard, juice of one orange, and a pinch of salt and pepper in a small glass mixing bowl. Whisk until well combined and toss with salad.

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