Weekly Newsletter 7/11/22

lettuce Mix

On the Farm

The farm keeps humming along as the summer starts to settle in. Today and tonight have been gorgeous. There’s nothing like a still evening after a long summers day. It reminds of something out of a novel.

On the farm we have been weeding. And we’re going to continue weeding. It never ends! At least we have freed up some time by not having a laundry list of crops to get in the ground. Our summer crops are for the most part in, and now we can start looking towards planting for the fall. Last week we seeded some trays of lettuce, cabbage, and broccoli in our greenhouse for planting out in a few weeks. While we don’t have to plant as often, now we have to flip beds to get them ready to be planted in. The farm is an ever changing landscape, and few things stay in place for long.

Aside from planting and weeding, the plants we have in the ground are looking big and healthy. Tomatoes are coming right along. They are in the fields in front of the greenhouse and we will be taking them out from under their row cover in the coming week. I’ve been peaking below regularly to see where there at, but never get a big picture look until we uncover them. Peppers and eggplant will be unveiled, as well.
Lots more crops are coming into their own. Broccoli is starting to button, beets are bulging in the soil, and the carrots are just long slender tap roots waiting to expand outward. More on what to expect this week below.
Share week 6

SUMMER SHARES WEEK 5!

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.

EVEN WEEKS

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

ODD WEEKS

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

We are right on the precipice of full summer shares, and baskets are growing each week. We’re gonna skip the kale and chard this week after everyone has gotten plenty the first four weeks. We’ll be rotating it through shares as the season progresses.

In shares this week is Arugula. It is baby sized and delicious. Everyone should get a nice, big bag. Basil will be the herb this week! Head Lettuce ought to be a regular. Garlic! We’ll be pulling up some green garlic to put in shares this week. It can be used the same way you use dried garlic, but it has a shorter shelf life. We’re gonna clear out the rest of our Napa cabbage for shares this week. It is not fully headed up, but still has plenty of good wrapper leaves. Radishes will be back in shares. Summer Squash is in abundance right now and will be in all baskets. Everyone will get either a Cucumber or Zucchini. We’re just waiting for the beds to start producing in earnest, then they should be in all baskets.

Check for recipes below!

QUICK NOTE: Blueberry shares will be starting next week! We have a few blueberries that will go in to the store this week, but don’t have enough for all of shares yet!

Shares Week 5:
Arugula
Basil
Head Lettuce
Garlic
Napa Cabbage
Radishes
Summer Squash
Cucumbers or Zucchini

Egg Share: CHECK LIST FOR NAME
Bread Share: Honey Multigrain CHECK LIST FOR NAME

LINK: SUMMER SQUASH AND BASIL PASTA

Gonna have two recipes for you this week! First will be for using your napa cabbage, and the second is a great main dish to go with the cabbage!

Ingredients

¼ cup olive oil
8 garlic cloves, thinly sliced
2 pounds assorted summer squashes and zucchini, quartered lengthwise, sliced
Kosher salt
1 teaspoon Aleppo-style pepper, plus more for serving
12 ounces paccheri, ziti, or other large tube pasta
2ounces Parmesan, grated (about ½ cup), plus more for serving
1 tablespoon fresh lemon juice
½ cup basil leaves, divided

Directions

Step 1

Heat oil in a large skillet over medium. Cook garlic, stirring occasionally, until very lightly browned around the edges, about 4 minutes. Add squash and increase heat to medium high; season with salt. Cook, tossing occasionally, until squash begins to break down. Turn down heat once it begins sticking, and continue to cook until the squash is jammy and soft, 12–15 minutes. Toss in 1 tsp. Aleppo-style pepper.
Step 2

Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until very al dente.
Step 3

Transfer pasta to skillet with squash using a slotted spoon or spider and add ½ cup pasta cooking liquid. Cook pasta, adding 2 oz. Parmesan in stages along with more pasta cooking liquid as needed, until sauce coats pasta and pasta is al dente. Toss in lemon juice and most of the basil.
Step 4

Divide pasta among bowls and top with more Parmesan and Aleppo-style pepper and remaining basil.

LINK: NAPA CABBAGE AND RADISH SLAW

Ingredients

1 small head Napa cabbage, thinly sliced then coarsely chopped (see notes)
1 C thinly and diagonally-sliced sugar snap peas
1 C radishes, sliced into half-moon shapes
1/2 cup sliced green onion
1/2 cup chopped cilantro (see notes)
1/2 cup sliced almonds, toasted

Dressing Ingredients:

1 T white wine vinegar or white balsamic vinegar
1 T Golden Monkfruit Sweetener, or sweetener of your choice (see notes)
1 tsp. soy sauce or Gluten-Free Soy Sauce (see notes)
1/2 tsp. crushed garlic puree or minced garlic
1/4 tsp. Asian sesame oil
1/4 tsp. ground ginger puree or minced ginger
1/4 tsp. Sriracha sauce or other hot sauce (more or less to taste)
1/3 cup mayo

Directions

Thinly slice Napa cabbage, then coarsely chop to make about 4 cups shredded cabbage.
Trim both ends of sugar snap peas, then thinly slice on the diagonal to make 1 cup sliced peas.
Trim both ends of radishes and wash if needed, then cut in half lengthwise and cut into half-moon slices.
Slice green onions to make 1/2 cup.
If using cilantro, wash, spin dry or dry with paper towels, and then chop enough to make 1/2 cup chopped cilantro, or a bit more won’t hurt.
Put Napa cabbage, sugar snap peas, radishes, green onions (and cilantro if using) into salad bowl.
In a bowl or glass measuring cup stir together the white wine vinegar, sweetener, soy sauce, garlic puree, sesame oil, ginger puree, and Sriracha sauce (affiliate link). I recommend doubling the dressing; it is good on so many things!
Whisk in the mayo until ingredients are well combined.
Toss salad ingredients, add enough dressing to coat ingredients, and toss again.
Toast the sliced almonds in a dry pan over high heat for 1-2 minutes (just until the nuts are fragrant).
Add almonds to the salad and toss gently.
Serve immediately. At my house this never lasts long enough to know whether it will keep in the refrigerator!
Store fridge 2

Check out the Farm Store!

Plenty of veggies in the store this week! Plus a big order coming in to restock the off farm goods. Come check us out!

Plus eggs, ice cream, chocolate milk, pudding, kimchi and saurkraut, and honey, as well!

Fall VEggies

Fall Shares!

Still quite a ways out, but it doesn’t hurt to plan ahead, and the fall share helps you plan through the winter. Plenty of potatoes, sweet potatoes, garlic, carrots, winter squash, and more to last you well into January and potentially beyond.

First Week of July on the Farm

On the Farm

Another busy week on the farm! We’ve finally got to the point where we can focus primarily on maintaining crops in the ground rather than constantly planting. It is a relief, that’s for sure.

Our greenhouses were fully trellised last week. We do tomatoes and cucumbers in the tunnels and hang them from the supports using twine. It’s pretty cool to see, in my opinion. Anyone is welcome to poke their head in and check it out if you want. Joe has been our main tomato trelliser this year and has been holding it down in the greenhouses. I worked on the cukes most of that day. Cuke season is finally upon us! I’m a little worried about how our plants will do this year. We have an infestation of cucumber beetles. I’ve increased fertility in the cucurbits to try and fend them off as long as possible. Cucumber beetles transmit a disease called bacterial wilt which slowly wilts the plant from the bottom up. A lot of farms have started using an insect netting in their high tunnels to keep cuke beetles out instead of spraying. Netting is likely in our future based on what I’m seeing this year.

Talkin’ about pests, the deer have been relentless this year. We’ve seen steadily increasing deer pressure over the past few years. My main deterrent is using row cover on anything the deer like to keep them away. The problem is that is makes it really hot under the row cover, so cooler weather plants don’t like it as much. Unfortunately the deer love those plants! Like lettuce! I just had to cover some lettuce beds today because I started to see that the deer were nibbling on them. There is always some trade off no matter what we do. Hopefully the row cover will do more to deter the deer than it does to hinder the lettuce.

We started picking raspberries last week! and they are SO delicious! The crew loves picking raspberries and everyone leaves with a belly ache at the end after eating too many berries. It’s hard not to eat too many when picking when there seem to be limitless berries in front of you. Next week I’m expecting blueberries to start coming in.

SUMMER SHARES WEEK 4!

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.

EVEN WEEKS

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

ODD WEEKS

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

We’re gonna start seeing cucurbits in shares this week and then hopefully for the rest of the summer! Depending on what the harvest looks like on Wednesday, there will be either cukes, summer squash, or Zucchini in shares this week. With a little rain you might get all three. Chard and Kale are both in shares again this week. I don’t like giving out these greens over and over again throughout the season, but it in the earlier weeks I am passing out everything that is available. Head Lettuce will finally be in shares this week! We had to get through some earlier beds that did not produce well for us. Napa Cabbage with a recipe below! and Sage with another recipe below!

We’ll be doing another round of coupons this week !:
In shares are coupons for Nuttin Ordinary dairy free cheese that can be used in our farm store! This is a local business run by Josh Velasquez and Adam Hamilton out of Peterborough, NH. We crossed paths at the Hannah Grimes Center, and they offered coupons for our members to try their cheese spreads!

Shares Week 4:
Cucumbers, Zukes, or Squash
Chard
Head Lettuce
Kale
Napa Cabbage
Sage

Egg Share: CHECK LIST FOR NAME
Bread Share: Honey Multigrain CHECK LIST FOR NAME

LINK: STIR FRY NAPA CABBAGE W/ SPICY GARLIC DRESSING

Gonna have two recipes for you this week! First will be for using your napa cabbage, and the second is a great main dish to go with the cabbage!

Ingredients

4 cloves garlic—two chopped and two minced
Kosher salt
4 scallions, finely chopped
3 tablespoons soy sauce
1 tablespoon Asian sesame oil
1 tablespoon water
1 teaspoon coarse Korean hot red-pepper flakes
1/2 teaspoon sugar
1 tablespoon vegetable oil
One 1 1/2-pound head Napa cabbage, thinly sliced
2 teaspoons toasted sesame seeds, toasted

Directions

Step 1

Mince and mash the chopped garlic to a paste with a pinch of salt. Stir together the scallions, minced garlic, soy sauce, sesame oil, water, hot red-pepper flakes and sugar together in a small bowl. Set aside.

Step 2

Heat the oil in a wok or large skillet over high heat. Add the cabbage, season with a pinch of salt, and stir-fry, using tongs to stir, until the cabbage is just wilted, 3 to 5 minutes. Remove from the heat and pour the dressing over the cabbage and toss gently to combine. Transfer to a serving dish and garnish with the toasted sesame seeds.

LINK: SAGE PORK CHOPS

Second recipe because we are passing out sage bunches to everyone on Wednesday, and I already know that I will be using it with my Archway Farm CSA share!

4 boneless pork loin chops (6 ounces each)
Coarse salt and ground pepper
1 tablespoon olive oil
1 tablespoon butter
1 medium shallot, minced
1 teaspoon chopped fresh sage or 1/4 teaspoon dried
1/4 teaspoon dried thyme leaves
1/2 cup dry white wine

Step 1

Season pork generously with salt and pepper. In a large skillet, heat oil and butter over medium; add pork. Cook until browned and opaque throughout, 3 to 4 minutes per side. Transfer to a plate, and cover loosely with aluminum foil to keep warm.
Step 2

Make sauce: Add shallot to skillet; cook over medium, stirring until softened, 1 to 2 minutes. Add sage, thyme, and wine. Simmer until sauce is reduced to about 1/3 cup, 2 to 3 minutes; stir in any accumulated juices from plate with meat. Transfer chops to plates, drizzle with sauce, and serve with Parmesan Rice.

More Complaints About the Weather!

Dahlia Starts in the Greenhouse

On the Farm

Good evening, all!

Have you ever noticed that farmers are never happy with the weather forecast? I have to remind myself every year. After weeks of hoping it would dry out, we are finally getting our wish. But now there is no rain in the forecast for at least a week! That’s not good, either!

At least for the time being we are taking advantage of the dryness and prepping the fields that are ready to be planted in. We’ve made beds in about half the fields at this point, and will be planting in them this week. We’re not set up to irrigate the fields, which can be a struggle during dry periods. If the forecast holds, we’ll be out with a maple syrup collection bin in the back of a track connected to a hose. Not ideal, but necessary after dealing with dry springs for the last couple of years.

Everything is starting to feel awfully busy around here. This is one of the most difficult parts of the year to manage time on the farm. We are racing to get crops in to the ground on time, while also making sure we have time to seed in our propagation house. We’re basically trying to do two top priorities at once.

We’ll keep working on getting veggies in to the ground and seeded into trays through out the week. Shares are looking good for this week, the store has been stocked with lots of greens, and we will be starting up at the Keene Farmer’s Market this Saturday! Hope to see everyone soon!

Crowd Funding for the Monadnock Mobile Food Pantry

KICKOFF for the “Local’s Local Fund”; the fund benefiting The Community Kitchen’s Monadnock Mobile Food Pantry starts THIS WEEK! By purchasing local food and products from Monadnock farms for distribution at 6 locations throughout the region this summer, we are bringing “fresh” and “local” to all community members! Our goal for summer 2022 is to raise $5000.

Will You Help Provide Equitable Access to Local Food?

As a member of the board for the Monadnock Farm and Community Coalition, I have been privy to the conversations surrounding the launch of the Monadnock Mobile Food Pantry. This project is close to me and to Tracie’s Farm, and I am asking our members to pitch in to help get it off the ground. By launching a mobile food pantry, more communities will have equitable access to food security resources. Our region is lucky to have an active network of food pantries, but not all towns are properly represented. A mobile pantry is able to access those towns that do not have the same resources, and help bring local food to the under served.

This project helps bolster our community two fold. The money raised through the locals local fund will help pay farmers competitive prices for the produce they work hard for. Caring for one another and supporting local establishments are tantamount to building community, and your donation can help with both.

Crowdfunding campaigns are most succesful when they are able to raise 30% of their goal in the first three weeks. We are trying to raise $1500 by May 20th from our community members. We are at $468 currently. When we hit this goal, our fund will be launched on a crowdfunding campaign (The Local Crowd Monadnock) to reach our overall goal of $5000.

Could you please help me reach our $1500 goal by May 20th by donating today? Any amount will help us reach our goal! I can’t thank you enough for your help and support.

Jack Rixey and the Crew at Tracie’s farm.

HERE IS DONATION LINK

Store Stocked Wednesdays! Plant Stand is Open!

The store has plenty of greens available every Wednesday after 3:30pm. We’ve been having a great spinach year, radishes have consistently been available, and the microgreens are delicious. Eggs, milk, bread, ice ream, and other local goods are available.

The stand is still small, but we are stocking it every Monday and Friday. For now it is mostly lettuce, brassicas, onions, and some cold hardy flowers. We plan to put frost sensitive crops out towards the end of May. Most likely Memorial day, maybe a week earlier if the weather looks favorable. That will include all of our tomatoes, basil, peppers, dahlias, geraniums, begonias, squash, cucumbers, and more!

SPRING SHARES WEEK 9

Wow it feels like a completely different share this week. Lots of salad greens reaching maturity in the high tunnels. Baby Kale is making its first appearance. Brassica Mix, Claytonia, and Radishes are back in the fold. There will be a little Mint in everyone’s basket. I’m seeing a mint based dressing in my future. Spinach and Bok Choy are the staples.

We’re retiring turnips and micro greens from shares, but will keep them in the store for anyone that still wants them. I just ate a turnip for a snack today. It was phenomenal.

Shares Week 8:
Baby Kale
Bok Choy
Brassica Mix
Claytonia
Mint
Radishes
Spinach

Egg Share: 12 + 6 Week Share
Bread Share: Maple Oat

LINK: Fresh Mint Dressing

This on top of the bok choy salad from last week sounds delicious.

Ingredients

½ cup extra-virgin olive oil

½ cup lemon juice (about 2 lemons)

¼ cup packed fresh mint (spearmint) leaves (about half of a ⅔ or ¾-ounce package)

3 tablespoons honey or maple syrup

1 tablespoon Dijon mustard

2 cloves garlic, roughly chopped

¼ teaspoon fine sea salt

10 twists of freshly ground black pepper

Instructions

In a food processor, combine all of the ingredients and blend until smooth. Taste, and add more salt and/or pepper if necessary. Use as desired!

This dressing will keep well, covered and refrigerated, for up to 1 week.

Summer CSA Shares!

Summer Shares are available! Right now we are at about 85% sold on shares, and orders keep coming in every day.

We have a 16 week full share or an 8 week half share available. The full share gets a basket every week, and the half share gets one every other week. They feature staples and as well as lesser known varieties. In total we grow about 30 unique veggies for the summer season!

Home delivery is available in 11 towns. Dublin, Fitzwilliam, Harrisville, Jaffrey, Keene, Marlborough, Nelson, Peterborough, Rindge, Swanzey, and Winchendon.

Flexible payment plans so you don’t have to pay all at once.

Accepting Members through the Monadnock Farm Share Program!

The Monadnock Farm Share program makes farm shares more accessible for community members who otherwise would not be able to participate in a local community supported agriculture (CSA) program. CSA programs are an opportunity for community members to enjoy farm fresh produce, while supporting local agriculture! Through the program, community members pay 50% of the total farm share cost.

This year, the Cheshire County Conservation District (CCCD) has received additional funding for farm shares for local BIPOC (Black, Indigenous, and People of Color) families. We are working to expand accessibility and awareness of this program, any assistance in spreading the word is greatly appreciated!

This year’s applications are due by May 1, 2022, and will be reviewed on a rolling basis (first come, first served). Community members choose from a listing of participating farms throughout the region, including Tracie’s Community Farm!

To access this year’s application, participating farm list, and for more information visit: https://cheshireconservation.org/farmshare

Workshare!

Don’t have the time to commit to an entire season? The workshare position is perfect for folks that want to spend a day out of the week working and learning on a farm! We love having workshares on the farm because it is an opportunity to meet members in the community. The farm feels more alive with lots of people around. Workshares fill a wide variety of roles on the farm.

Lunch Prep
Farmers Market
Harvest
Weeding
Wash/Pack
Field
& Delivery Drivers!

In exchange for working seven hours per week on the farm, workshares are fed lunch on their workday and receive a weekly basket of produce with the bread and egg options included. Typically those hours are completed in one day, with the exception of the lunch prep workshare.

If you are interested in a workshare position, please call or email Jack:

443-994-4629 — Farmers@traciesfarm

Fall Shares!

Still quite a ways out, but it doesn’t hurt to plan ahead, and the fall share helps you plan through the winter. Plenty of potatoes, sweet potatoes, garlic, carrots, winter squash, and more to last you well into January and potentially beyond.

Dahlia Starts in the Greenhouse

On the Farm

Good evening!

If anyone follows our social media, you will know that we officially broke ground on the 2022 summer season! Those windy days really dried out the fields in a hurry, and now it is off to the races as we try to put everything in the ground as fast as we can. The crew had a killer week last week and we pulled probably a million pounds of rocks out of the field. That made it possible to go through with our tractor and start prepping the ground for planting! I tilled and made beds this weekend, and this morning the farmers laid biodegradable plastic over our future onion beds.

Getting out in the fields has been a blast, especially considering how beautiful it was these past couple of days, but we are still flat out in the propagation greenhouse prepping for the summer. Last week we potted up around 500 tomato plants to be put in the stand. We will have over 18 varieties of heirloom, hybrid, and cherry tomatoes available. They look beautiful in their pots right now.

It feels like the season begins in earnest now that we broke ground. Admittedly my newsletters get a little shorter each week as the season rolls on. Read on to learn more about what’s going on at the farm!

Store Stocked Wednesdays! Plant Stand is Open!

The store has plenty of greens available every Wednesday after 3:30pm. We’ve been having a great spinach year, radishes have consistently been available, and the microgreens have been delicious. Eggs, milk, bread, ice ream, and other local goods are available.

The stand is still small, but we are stocking it every Monday and Friday. For now it is mostly lettuce, brassicas, onions, and some cold hardy flowers. We plan to put frost sensitive crops out towards the end of May. Most likely Memorial day, maybe a week earlier if the weather looks favorable. That will include all of our tomatoes, basil, peppers, dahlias, geraniums, begonias, squash, cucumbers, and more!

SPRING SHARES WEEK 8

Bok Choy will see its first week in shares! One of Tracie’s favorite recipes for bok choy is a salad with crunchy ramen noodles on top. I’ll include one below. I can almost hear her now talking about how surprisingly good the salad is with the ramen on top!

Other than that it is pretty standard fare from the last few weeks. Lettuce Mix is back in shares. Radishes are out for a couple weeks, but we might have some for our store. Don’t forget to eat your turnip greens!

Shares Week 8:
Bok Choy
Cilantro
Lettuce Mix
Microgreens
Spinach
Turnips with greens
Tokyo Bekana

Egg Share: 12 Week Share Only
Bread Share: Cinnamon Raisin

Summer CSA Shares!

Summer Shares are available! Right now we are at about 80% sold on shares, and orders keep coming in every day.

We have a 16 week full share or an 8 week half share available. The full share gets a basket every week, and the half share gets one every other week. They feature staples and as well as lesser known varieties. In total we grow about 30 unique veggies for the summer season!

Home delivery is available in 11 towns. Dublin, Fitzwilliam, Harrisville, Jaffrey, Keene, Marlborough, Nelson, Peterborough, Rindge, Swanzey, and Winchendon.

Flexible payment plans so you don’t have to pay all at once.

Support A Local Food Pantry and Help Us Reach Our Goal!

We are selling CSA shares to be donated to one of our local food pantries in order to help raise funds for an infrastructure project in our washing and packing station. We have existing relationships with the Rindge Food Pantry, Jaffrey Food Pantry, Fitzwilliam District Nursing Association, and the Community Kitchen in Keene.

Members purchase a share of our produce just like our CSA, which is then used as a credit for produce to be sent to the pantry weekly. For example, a CSA share is approximately $41/week. That means that a a single share purchased for a local pantry could provide up to 16 heads of lettuce per week for 16 weeks–or 12 pounds of tomatoes, or 15 pounds of cucumbers.

The money from the shares sold would then go towards upgrading our washing and packing station in the barn in order to make sure that all of our produce is leaving the barn fresh, clean, and of the highest quality. We have already begun work on reinsulating our walk-in cooler so that our produce is held for optimum storage!

This is a great way to make an impact in the community. Pantries are always grateful for produce from the farm, and we have worked with many of them for years. We still plan to donate produce weekly to prevent waste on the farm, but this project would prioritize getting pantries a consistent supply of fresh vegetables. Each share will improve our farms viability, provide fresh produce to local food pantries, and help build a more resilient community. Donations are tax deductible.

Accepting Members through the Monadnock Farm Share Program!

The Monadnock Farm Share program makes farm shares more accessible for community members who otherwise would not be able to participate in a local community supported agriculture (CSA) program. CSA programs are an opportunity for community members to enjoy farm fresh produce, while supporting local agriculture! Through the program, community members pay 50% of the total farm share cost.

This year, the Cheshire County Conservation District (CCCD) has received additional funding for farm shares for local BIPOC (Black, Indigenous, and People of Color) families. We are working to expand accessibility and awareness of this program, any assistance in spreading the word is greatly appreciated!

This year’s applications are due by May 1, 2022, and will be reviewed on a rolling basis (first come, first served). Community members choose from a listing of participating farms throughout the region, including Tracie’s Community Farm!

To access this year’s application, participating farm list, and for more information visit:

LINk: Bok Choy Salad with Ramen

Ingredients

For the sesame dressing:

▢ 1/4 cup light brown sugar

▢ 1/4 cup olive oil

▢ 2 tablespoons red wine vinegar

▢ 2 tablespoons toasted sesame seeds (see notes)

▢ 1 tablespoon soy sauce

For the salad:

▢ 2 tablespoons olive oil

▢ 1 package ramen noodles crumbled, seasoning packet discarded (see notes for vegan information)

▢ 1/4 cup sliced almonds

▢ 1 bunch baby bok choy sliced (5 – 6 bulbs)

▢ 5 scallions chopped

Instructions

To make the dressing:

In a small bowl or in a jar with a tight-fitting lid, combine brown sugar, olive oil, vinegar, sesame seeds, and soy sauce. Allow flavors to blend at room temperature while preparing the rest of the salad.

To make the salad:

Heat olive oil in a large sauce pan over medium heat until shimmering. Reduce heat to low. Add ramen noodles and almonds; sauté until toasted, about 10 minutes, stirring frequently to avoid scorching.

In a large bowl, combine baby bok choy, scallions, and crunchy mix. Drizzle salad dressing over the top and toss until uniformly combined. Serve at room temperature.

Fall Shares!

Still quite a ways out, but it doesn’t hurt to plan ahead, and the fall share helps you plan through the winter. Plenty of potatoes, sweet potatoes, garlic, carrots, winter squash, and more to last you well into January and potentially beyond.

Workshare!

Don’t have the time to commit to an entire season? The workshare position is perfect for folks that want to spend a day out of the week working and learning on a farm! We love having workshares on the farm because it is an opportunity to meet members in the community. The farm feels more alive with lots of people around. Workshares fill a wide variety of roles on the farm.

Lunch Prep
Farmers Market
Harvest
Weeding
Wash/Pack
Field
& Delivery Drivers!

In exchange for working seven hours per week on the farm, workshares are fed lunch on their workday and receive a weekly basket of produce with the bread and egg options included. Typically those hours are completed in one day, with the exception of the lunch prep workshare.

If you are interested in a workshare position, please call or email Jack:

443-994-4629 — Farmers@traciesfarm

Dahlia Starts in the Greenhouse

On the Farm

Good evening!

It was an exciting day on the farm as all of our bee packages arrived for the season! In total we installed three hives. Bee packages are boxes of honey bees with a queen bee in a separate housing. The queen has to be kept separate because otherwise the workers would try to kill her! BUT, after a few days of sharing the hive with their new queen, the bees will eventually start to recognize her and remain loyal for the rest of their life. Bee keeping is fascinating and has been one of my favorite parts of farming. I’d love to harvest some honey one day, but as a beginning bee keeper, my main goal is to keep as many hives alive through the winter as possible.

Last week was our “catch-up” week on the farm. All of the projects that had been falling by the wayside were completed. Including finishing the rejuvenation of our raspberry patch! Every week we have a list of items that need to get done, and every week one or two things are gotten around to. Last week was all about finding those smaller tasks that we’ve been putting off.

While I was working on the bees, the crew worked on getting our pavilion set up for lunch season. We feed the crew lunch everyday through the summer(one of the best perks of the job, in my opinion), and opened up our outdoor kitchen for the first time this season. It’s always exciting, there have been a lot of fun and delicious lunches in the kitchen.

Farm Store and Plant Stand Now Open!

The store is stocked up with local milk, eggs, bread, cheese, and ice cream, as well as our veggies from the greenhouse! It’s looking pretty full for mid April!

The stand is modest, but still plenty of nice looking starts for early spring gardens. Lettuce, cabbage, onions, perennial herbs, and petunias. The full stand will be out by memorial day!

SPRING SHARES WEEK 7

A few more new items this week! Cilantro, Claytonia, and Tokyo Bekana are both going in to shares. I’m gonna give you all two recipes this week because 1.) I love radish salsa with cilantro and 2.) Nobody knows what Tokyo Bekana is.

Claytonia is a farm favorite salad green. We’re gonna hold off on the lettuce mix to let it grow for another week before putting it back in shares. Claytonia is a great substitution, if you ask me!

Shares Week 6:
Cilantro
Claytonia
Microgreens
Pea Shoots
Radishes
Spinach
Turnips with greens
Tokyo Bekana

Egg Share: 12 Week + 6 Week Share
Bread Share: Onion, Pepper, Parmesan

LINk: Radish Salsa

Ingredients For the Salsa

2 C radishes, finely chopped*
3/4 C jalapeños, seeded and small-diced
6 green onions, finely chopped
2 garlic cloves, minced
2 Tbsp cilantro, finely chopped
2 Tbsp lemon juice, freshly squeezed
1/4 tsp salt

Instructions For the Salsa

Prepare the salsa ingredients and place them in a medium-sized bowl. Mix until evenly combined.

Store in the refrigerator until you are ready to serve

LINK: Honey Ginger Greens

Ingredients for the Greens

4-6 cups chopped Asian greens
1/4 cup coconut aminos
2 tbsp raw honey
1 tsp arrowroot powder
1 tsp fresh minced or grated ginger

Instructions for the Greens


Add chopped greens to a pan with a just small dash or spray of avocado oil. Toss around to coat evenly in the small amount of oil and add salt to taste.
In a small dish, whisk together aminos, honey, arrowroot, and ginger until combined well.
Once greens start sizzle and have been tossed around while cooking for a minute – pour in your sauce mixture.
Toss around often and allow greens to cook a few minutes or to your desired tenderness.
Remove greens. You can use any excess sauce to pour over your greens and let them marinate in it OR use the extra sauce to pour over any protein you’re having with your greens.
Finish with red pepper flakes + sesame seeds if you wish!

Accepting Members through the Monadnock Farm Share Program!

The Monadnock Farm Share program makes farm shares more accessible for community members who otherwise would not be able to participate in a local community supported agriculture (CSA) program. CSA programs are an opportunity for community members to enjoy farm fresh produce, while supporting local agriculture! Through the program, community members pay 50% of the total farm share cost.

This year, the Cheshire County Conservation District (CCCD) has received additional funding for farm shares for local BIPOC (Black, Indigenous, and People of Color) families. We are working to expand accessibility and awareness of this program, any assistance in spreading the word is greatly appreciated!

This year’s applications are due by May 1, 2022, and will be reviewed on a rolling basis (first come, first served). Community members choose from a listing of participating farms throughout the region, including Tracie’s Community Farm!

To access this year’s application, participating farm list, and for more information visit: https://cheshireconservation.org/farmshare

Help Us Reach Our Goal!

Last week we presented to a group at the Hannah Grimes Center to help fund an infrastructure project on the farm to improve our food safety practices.

In order to raise funds for the project, we are selling an additional 10 CSA shares to be donated to a local food pantry or charitable organization. Money from the shares will go to purchasing stainless steel countertops to replace our wooden packing tables in the barn, upgrading our greens spinners so that they have a removable contact surface, and re-insulating our walk-in to improve efficiency and hold a more stable temperature.

If you would like to contribute to our project and to the community, please reach out as soon as possible. Our goal is to fund the project by May 1st.

Summer CSA Shares!

Summer Shares are available! Right now we are at about 80% sold on shares, and orders keep coming in every day.

We have a 16 week full share or an 8 week half share available. The full share gets a basket every week, and the half share gets one every other week. They feature staples and as well as lesser known varieties. In total we grow about 30 unique veggies for the summer season!

Home delivery is available in 11 towns. Dublin, Fitzwilliam, Harrisville, Jaffrey, Keene, Marlborough, Nelson, Peterborough, Rindge, Swanzey, and Winchendon.

Flexible payment plans so you don’t have to pay all at once.

Fall Shares!

Still quite a ways out, but it doesn’t hurt to plan ahead, and the fall share helps you plan through the winter. Plenty of potatoes, sweet potatoes, garlic, carrots, winter squash, and more to last you well into January and potentially beyond.

Workshare!

Don’t have the time to commit to an entire season? The workshare position is perfect for folks that want to spend a day out of the week working and learning on a farm! We love having workshares on the farm because it is an opportunity to meet members in the community. The farm feels more alive with lots of people around. Workshares fill a wide variety of roles on the farm.

Lunch Prep
Farmers Market
Harvest
Weeding
Wash/Pack
Field
& Delivery Drivers!

In exchange for working seven hours per week on the farm, workshares are fed lunch on their workday and receive a weekly basket of produce with the bread and egg options included. Typically those hours are completed in one day, with the exception of the lunch prep workshare.

If you are interested in a workshare position, please call or email Jack:

Glazed Hakurei Turnips

On the Farm

Good evening! It is another beautiful Monday to be followed by a dreary forecast. My weather app was saying 6″ of snow yesterday, it has since downgraded to 3″. My preference is none at all, if you ask me.

You might notice that I mention the weather first off every newsletter. That is a little bit of a reflection of my own day to day. Monday morning of every week we take a look at the forecast to plan our projects for each day. If it there is a forecast for rain, we plan to be inside that day. Sunny, outside. And then each morning I check the forecast again and see if anything needs to be moved around. This job is almost entirely dependent on the weather, which is why I am always mentioning it in the newsletter.

Today was perfect weather for being outside. We started our day pruning the rest of our raspberries. All done! We then thinned any raspberry canes that were growing into the path and replanted them in the missing parts of the bed. I was mentioning last week that we needed a plan for our raspberry patch, and a plan has been executed! It’s always nice when that works out.

While the crew was in the raspberry patch, I checked out the garlic that has been coming up and fertilized it for the spring. So far it’s looking good!

As for the rest of the farm, we are humming right along and according to schedule. We spend about 2 days a week working in the propagation greenhouse seeding, transplanting, and potting up seedlings for the stand and the field. Wednesday is our harvest day, and that takes up the bulk of the day. We have two more short beds to weed and then the greenhouses are all caught up with! We will be doing that tomorrow morning.

Farm Store and Plant Stand Open Friday 4/22!

Our Store and Stand will open officially this Friday! We’ve had the store open on a limited basis to sell eggs and the occasional extra greens from shares. This week we will be opening in earnest with lots of other great local treats! Ice cream, cheese, eggs, honey, and more!

The plant stand will also be open this weekend. Variety is limited to what is appropriate to put outdoors this time of year, but there are some gorgeous looking lettuce starts for all of you that can’t wait to start your garden!

SPRING SHARES WEEK 6

We’ve reached the halfway point in the season! The second half is looking good with lots of new beds seeded and longer maturing varieties starting to come in. We’ll have pretty similar looking shares for the next couple of weeks, then start seeing a lot more variety. Most importantly, the peas have started to blossom! Just a few weeks away from delicious snap peas!

Shares Week 6:
Lettuce Mix
Micro Greens
Radishes
Spicy Salad Mix
Spinach
Turnips with greens

Egg Share: 12 Week Share Only
Bread Share: Roasted Red Pepper and Cheddar

LINK: Glazed Hakurei Turnips w/ Greens

This is one of our favorite spring recipes on the farm. Every time turnips are coming in from the greenhouse we make some for lunch! Plus you can include your radishes!

Ingredients

3 bunches baby hakurei turnips, baby turnips, or red radishes (about 2 pounds), trimmed, greens reserved

1/4 cup (1/2 stick) unsalted butter

3 tablespoons sugar

Kosher salt

Instructions

Step 1

Place turnips in a large skillet; add water to cover turnips halfway. Add butter, sugar, and a large pinch of salt; bring to a boil. Cook, stirring occasionally, until liquid is syrupy and turnips are tender, about 15 minutes. (If turnips are tender before liquid has reduced, use a slotted spoon to transfer turnips to a plate and reduce liquid until syrupy. Return turnips to pan and stir to coat well.) DO AHEAD: Can be made 4 hours ahead. Let stand at room temperature. Rewarm before continuing.
Step 2

Add turnip greens to skillet and cook over medium heat, stirring occasionally, until just wilted, 2–3 minutes. Season with salt.

Accepting Members through the Monadnock Farm Share Program!

The Monadnock Farm Share program makes farm shares more accessible for community members who otherwise would not be able to participate in a local community supported agriculture (CSA) program. CSA programs are an opportunity for community members to enjoy farm fresh produce, while supporting local agriculture! Through the program, community members pay 50% of the total farm share cost.

This year, the Cheshire County Conservation District (CCCD) has received additional funding for farm shares for local BIPOC (Black, Indigenous, and People of Color) families. We are working to expand accessibility and awareness of this program, any assistance in spreading the word is greatly appreciated!

This year’s applications are due by May 1, 2022, and will be reviewed on a rolling basis (first come, first served). Community members choose from a listing of participating farms throughout the region, including Tracie’s Community Farm!

To access this year’s application, participating farm list, and for more information visit: https://cheshireconservation.org/farmshare

Help Us Reach Our Goal!

Last week we presented to a group at the Hannah Grimes Center to help fund an infrastructure project on the farm to improve our food safety practices.

In order to raise funds for the project, we are selling an additional 10 CSA shares to be donated to a local food pantry or charitable organization. Money from the shares will go to purchasing stainless steel countertops to replace our wooden packing tables in the barn, upgrading our greens spinners so that they have a removable contact surface, and re-insulating our walk-in to improve efficiency and hold a more stable temperature.

If you would like to contribute to our project and to the community, please reach out as soon as possible. Our goal is to fund the project by May 1st.

Summer CSA Shares!

Summer Shares are available! Right now we are at about 80% sold on shares, and orders keep coming in every day.

We have a 16 week full share or an 8 week half share available. The full share gets a basket every week, and the half share gets one every other week. They feature staples and as well as lesser known varieties. In total we grow about 30 unique veggies for the summer season!

Home delivery is available in 11 towns. Dublin, Fitzwilliam, Harrisville, Jaffrey, Keene, Marlborough, Nelson, Peterborough, Rindge, Swanzey, and Winchendon.

Flexible payment plans so you don’t have to pay all at once.

Monadnock Earth Day Film Festival

LINK

APRIL 20 – 22, 2022

MFCC, producer of Feast On This! Film Festival, will partner with the Monadnock International Film Festival and the Monadnock Food Co-op to transform the annual in-person Monadnock Earth Festival into a virtual film festival. The Monadnock Earth Day Film Festival will take place from April 20 – 22, 2022. This free online event will feature films and host panel discussions to celebrate and cultivate a more resilient world.

“Uniting our Film Festivals into one energizing and impactful event is such a win-win for MFCC and the region,” said Roe-Ann Tasoulas from the Feast On This! Film Festival. “We’re able to offer our community 3, ag-related short films addressing climate change, resiliency and equality. ”
FILMS:

FARM FREE OR DIE – 2022
Climate Change | English | 28 mins
Farm Free or Die highlights the need for transformative agricultural policies that improve farming livelihoods and open market opportunities for carbon sequestration and removal. Farmers on the front lines and investors around the world identify carbon sequestration as their best weapon against severe environmental and economic adversity, while simultaneously creating immediate financial opportunities and incentives for innovation in the agtech industry. Directed and written by Roger Sorkin. Sorkin will be available for audience questions and answers following the film.

GROWING WITH THE GRAIN – 2019
Food Sovereignty | English | Hudson River Valley Food Hub | 15 mins. Panel discussion follows screening. Growing With the Grain.
Synopsis: Upstate New York used to be a breadbasket of grain growing. Westward expansion yielded more ideal climates for growing and production shifted to the midwest. Scientists, farmers, bakers and brewers take part in a grain trial test that hopes to produce a new generation of grain suited for the northeast, bringing sustainable and more localized grain production back to the region. New England Grainshed Alliance members, Sarah Cox of Tuckaway Farm, and Christian and Andrea Stanley of Valley Malt/Ground Up join Keene’s Sam Temple of Fire Dog Bread in a discussion how distilleries, farmers, brewers, and bakers can be a part of the Grainshed movement!

FARMER CEE — 2019
BIPOC Farming | Social Justice | Land and Food Access | 12.07 mins. Panel discussion follows screening. Farmer Cee.
Clarenda “Cee” Stanley is currently the CEO/President of Green Heffa Farms. From an agrarian family in Alabama’s Black Belt, Cee did not see herself as a farmer. But in 2018, she co-founded Green Heffa Farms and was selected to be the 2019 Featured Farmer for Hemp History Week. However, in 2019, Cee also found herself being solely responsible for Green Heffa Farms and from there, she began to reimagine the legacy she wanted to leave for her children and grandchildren. A panel discussion will follow the screening. More coming…

“MONIFF is thrilled to partner with the Monadnock Food Co-op and Feast On This! Film Festival to celebrate Earth Day by bringing the community together through diverse films and thoughtful discussions,” said Dee Fitzgerald from Monadnock International Film Festival.

This event is free.

Fall Shares!

Still quite a ways out, but it doesn’t hurt to plan ahead, and the fall share helps you plan through the winter. Plenty of potatoes, sweet potatoes, garlic, carrots, winter squash, and more to last you well into January and potentially beyond.

Apr

Workshare!

Don’t have the time to commit to an entire season? The workshare position is perfect for folks that want to spend a day out of the week working and learning on a farm! We love having workshares on the farm because it is an opportunity to meet members in the community. The farm feels more alive with lots of people around. Workshares fill a wide variety of roles on the farm.

Lunch Prep
Farmers Market
Harvest
Weeding
Wash/Pack
Field
& Delivery Drivers!

In exchange for working seven hours per week on the farm, workshares are fed lunch on their workday and receive a weekly basket of produce with the bread and egg options included. Typically those hours are completed in one day, with the exception of the lunch prep workshare.

If you are interested in a workshare position, please call or email Jack:

443-994-4629 — Farmers@traciesfarm

Monadnock Farm Share Program Update

On the Farm

What an absolutely gorgeous spring day. There haven’t been many of these yet this year, but here’s to hoping we see more of them as the spring arrives.

I like to joke that remembering the weather is one of humans greatest flaws. Everyone has a different recollection of the years weather. One person says a season was cold, while another remembers it being warm. All of this is to suggest taking it with a grain of salt when I say that it has been a cold spring. And wet. And gray. Growth in the greenhouses has been a little slow, which is to be expected when we have cloudy days half the week. Even though it looks like temps will increase a little, rain is forecast for a few days this week.

At this point I’m hoping it will stop raining and be super windy for about a week so our fields dry out! We walked across the farm today checking on the fields to get an idea of when we can start working them. We’re at the point that the ground is finished thawing and actually drying out between rain storms. Couple of sunny, windy days, and we’ll be able to get out there to spread fertilizer and start making our early beds.

We took advantage of the sun and finished pruning our fruit trees today, as well as working through the raspberries. The raspberry patch has been a project over the past few years. About 4 years ago, the upper half of the beds faced a pretty severe bout of winter kill and they haven’t really recovered since. There is still an extremely productive section toward the bottom of the beds closest to route 12, but we’ll need to figure out how to proceed with the patch going forward.

I had to leave a little early to practice for a Pitchfork Pitch Event hosted by Hannah Grimes on Thursday (see below for more details). Joe and Abigail stuck around to keep working on the raspberries. Sarah has been working on the illustrations for the plant stand that will open next week!

Last week was our big weeding push in the greenhouse and we were pretty successful! We’ve been battling chickweed something fierce this year. It’s a weed that is difficult to get all up, so it can come back pretty quick. We’re using our flame weeder more consistently as we prep new beds to try and stop the problem before it starts.

SPRING SHARES WEEK 5

Woo! Another week of shares! I am eating a salad at least once a day, and some days twice.

As I mentioned above, we have been dealing with heavy weed pressure in the greenhouses. It is particularly bad in the loose greens beds. Chickweed is a completely edible green, some people consider it a “super food,” and I was just informed that it is one of the ingredients in The Festival of Seven Herbs (Nanakusa-No-Sekku), a Japanese tradition of eating seven herb rice porridge on January 7th for longevity and health. Sarah always says our customers are lucky to get chickweed in their greens. So if you find it in your salad greens (which you likely will) don’t worry, it is delicious and good for you!

Lettuce Mix is seeing it’s first week in shares! I’m a sucker for lettuce mix and spinach salads. Micro Greens & Pea Shoots are back in shares this week. I top all of my salads with both. It feels pretty luxurious, ha! Radishes are going in to shares and have kept sizing up in the greenhouse. Looking like a good harvest. Spicy Salad Mix is back in shares. I just seeded another bed, as well. This week I am prioritizing getting every one a lot of Spinach. It is still baby sized, and now that the weeds are taken care of, I’m expecting a large harvest for our members.

Shares Week 5:
Lettuce Mix
Micro Greens
Pea Shoots
Radishes
Spicy Salad Mix
Spinach

Egg Share: 12 Week + 6 Week Share
Bread Share: Roasted Red Pepper and Cheddar

LINK: Japanese Carrot Ginger Salad Dressing

I believe there is still frozen ginger available in our farm store from last year. Would be great to use for this recipe!

Ingredients

7 ounces carrots (peeled and chopped )
4 ounces onion (peeled and finely chopped)
2 tablespoons ginger (peeled and finely chopped)
1 tablespoon granulated sugar
1/4 cup soy sauce
1/2 cup rice vinegar
1/2 teaspoon salt
3/4 cup organic canola or vegetable oil

Instructions

Put all the ingredients except for the canola oil in a blender and blend until smooth.
Slowly add the oil and blend until the mixture has emulsified.
Serve with iceberg lettuce, tomatoes, onions, cucumber.

Accepting Members through the Monadnock Farm Share Program!

The Monadnock Farm Share program makes farm shares more accessible for community members who otherwise would not be able to participate in a local community supported agriculture (CSA) program. CSA programs are an opportunity for community members to enjoy farm fresh produce, while supporting local agriculture! Through the program, community members pay 50% of the total farm share cost.

This year, the Cheshire County Conservation District (CCCD) has received additional funding for farm shares for local BIPOC (Black, Indigenous, and People of Color) families. We are working to expand accessibility and awareness of this program, any assistance in spreading the word is greatly appreciated!

This year’s applications are due by May 1, 2022, and will be reviewed on a rolling basis (first come, first served). Community members choose from a listing of participating farms throughout the region, including Tracie’s Community Farm!

To access this year’s application, participating farm list, and for more information visit: https://cheshireconservation.org/farmshare

Pitch Event at the Hannah Grimes Center for Entrepreneurship

Regular readers will recall that I participated in a farm business planning course at the Hannah Grimes Center over the winter. Well, as a result of that class, I was invited to make a pitch to help fund a modernization of our washing and packing facility for this year. It is an honor to be invited alongside these other growing business, and I hope you will stop in virtually or in person!

Event Info

On Thursday, April 14th, join us for an exciting PitchFork Growth event at the Hannah Grimes Center for Entrepreneurship! This is a special opportunity for founders to showcase their businesses to members of the community and to get connected to potential investors. And you’re invited.

We’ll hear pitches from three amazing entrepreneurs—Jack Rixey of Tracey’s Community Farm, Megan Lafaso Hercher of The Sullivan Country Store, and Adam Hamilton of Nuttin’ Ordinary—and learn about the incredible work they’ve been doing to grow their business. We hope you can join us!

AGENDA:

5 pm – Food, Drinks & Networking

5:30 pm – Pitches, Business Lab & PitchFork

6:30 pm – Food, Drink & Networking

Delicious local food and drink provided by CC&D’s Kitchen Market

LOCATION: Hannah Grimes Center – Roxbury Wadsworth Room

RSVP: LINK TO EVENT REGISTRATION or email: admin@hannahgrimes.com

Summer CSA Shares!

Summer Shares are available! Right now we are at about 75% sold on shares, and orders keep coming in every day.

We have a 16 week full share or an 8 week half share available. The full share gets a basket every week, and the half share gets one every other week. They feature staples and as well as lesser known varieties. In total we grow about 30 unique veggies for the summer season!

Home delivery is available in 11 towns. Dublin, Fitzwilliam, Harrisville, Jaffrey, Keene, Marlborough, Nelson, Peterborough, Rindge, Swanzey, and Winchendon.

Flexible payment plans so you don’t have to pay all at once

Monadnock Earth Day Film Festival

LINK

APRIL 20 – 22, 2022

MFCC, producer of Feast On This! Film Festival, will partner with the Monadnock International Film Festival and the Monadnock Food Co-op to transform the annual in-person Monadnock Earth Festival into a virtual film festival. The Monadnock Earth Day Film Festival will take place from April 20 – 22, 2022. This free online event will feature films and host panel discussions to celebrate and cultivate a more resilient world.

“Uniting our Film Festivals into one energizing and impactful event is such a win-win for MFCC and the region,” said Roe-Ann Tasoulas from the Feast On This! Film Festival. “We’re able to offer our community 3, ag-related short films addressing climate change, resiliency and equality. ”
FILMS:

FARM FREE OR DIE – 2022
Climate Change | English | 28 mins
Farm Free or Die highlights the need for transformative agricultural policies that improve farming livelihoods and open market opportunities for carbon sequestration and removal. Farmers on the front lines and investors around the world identify carbon sequestration as their best weapon against severe environmental and economic adversity, while simultaneously creating immediate financial opportunities and incentives for innovation in the agtech industry. Directed and written by Roger Sorkin. Sorkin will be available for audience questions and answers following the film.

GROWING WITH THE GRAIN – 2019
Food Sovereignty | English | Hudson River Valley Food Hub | 15 mins. Panel discussion follows screening. Growing With the Grain.
Synopsis: Upstate New York used to be a breadbasket of grain growing. Westward expansion yielded more ideal climates for growing and production shifted to the midwest. Scientists, farmers, bakers and brewers take part in a grain trial test that hopes to produce a new generation of grain suited for the northeast, bringing sustainable and more localized grain production back to the region. New England Grainshed Alliance members, Sarah Cox of Tuckaway Farm, and Christian and Andrea Stanley of Valley Malt/Ground Up join Keene’s Sam Temple of Fire Dog Bread in a discussion how distilleries, farmers, brewers, and bakers can be a part of the Grainshed movement!

FARMER CEE — 2019
BIPOC Farming | Social Justice | Land and Food Access | 12.07 mins. Panel discussion follows screening. Farmer Cee.
Clarenda “Cee” Stanley is currently the CEO/President of Green Heffa Farms. From an agrarian family in Alabama’s Black Belt, Cee did not see herself as a farmer. But in 2018, she co-founded Green Heffa Farms and was selected to be the 2019 Featured Farmer for Hemp History Week. However, in 2019, Cee also found herself being solely responsible for Green Heffa Farms and from there, she began to reimagine the legacy she wanted to leave for her children and grandchildren. A panel discussion will follow the screening. More coming…

“MONIFF is thrilled to partner with the Monadnock Food Co-op and Feast On This! Film Festival to celebrate Earth Day by bringing the community together through diverse films and thoughtful discussions,” said Dee Fitzgerald from Monadnock International Film Festival.

This event is free.

Fall Shares!

Still quite a ways out, but it doesn’t hurt to plan ahead, and the fall share helps you plan through the winter. Plenty of potatoes, sweet potatoes, garlic, carrots, winter squash, and more to last you well into January and potentially beyond.

Workshare!

Don’t have the time to commit to an entire season? The workshare position is perfect for folks that want to spend a day out of the week working and learning on a farm! We love having workshares on the farm because it is an opportunity to meet members in the community. The farm feels more alive with lots of people around. Workshares fill a wide variety of roles on the farm.

Lunch Prep
Farmers Market
Harvest
Weeding
Wash/Pack
Field
& Delivery Drivers!

In exchange for working seven hours per week on the farm, workshares are fed lunch on their workday and receive a weekly basket of produce with the bread and egg options included. Typically those hours are completed in one day, with the exception of the lunch prep workshare.

If you are interested in a workshare position, please call or email Jack:

443-994-4629 — Farmers@traciesfarm

Radishes Ringing In April

On the Farm

I ate the first radish of spring out of the greenhouse the other day and could barely contain my excitement for the coming weeks! The greenhouses are looking full and beautiful as we move in to April.

This week will be a big weeding push to make sure everything is easy to harvest as it matures. Towards the end of last week we prepped beds for a round of transplants to go in the ground. Lettuce Heads, Bok Choy, Napa Cabbage, Kale, and Kohlrabi all went in the ground, and by May they will be ready to pick for shares! We also trellised up our peas in the greenhouse. They seem to be growing taller every day.

We had a new farmer start today! Her name is Abigail and she recently moved here from Colorado. Abigail’s focus will primarily be in the barn, but everyone is expected to do a little bit of everything around here. In the morning we cleared out a space for a fertilizer delivery to call home for the spring, followed by weeding a bed of spinach. In the afternoon we all went in to our little greenhouse and potted up starts for the stand that will be opening later this month!

We continue to prepare the farm store and stand for their opening this spring. I am expecting an opening around the 20th of April. I will make sure to keep every one posted through the newsletter!

SPRING SHARES WEEK 4

Wow already a third of the way through the season! Got a good looking harvest for this week. Arugula is making its first appearance in shares. Microgreens are old news at this point, but always delicious. Radishes are looking absolutely gorgeous for shares! Spicy Salad Mix is back, same with Spinach and Turnip Greens.

Shares Week 4:
Arugula
Micro Greens
Radishes
Spicy Salad Mix
Spinach
Turnip Greens

Egg Share: 12 Week Only
Bread Share: Roasted Potato

LINK: Pumpernickel and Radish Tea Sandwiches

I love shallot dressings. This would go perfect with the spicy greens mix, or over wilted turnip greens.

Ingredients

1 8 oz package neufchâtel cheese*
1½ Tbsp chopped dill plus more for garnish
1 Tbsp chopped chives
⅛ tsp salt
pepper to taste
8 slices pumpernickel bread
1 bunch radishes

Instructions

Soften the neufchâtel cheese 30 minutes before beginning. Using an electric mixer, cream the neufchâtel cheese until light and smooth.
Mix in the herbs, salt, and pepper on the lowest mixer setting (or by hand) until just combined, while taking care not to over-mix.
Cut the pumpernickel bread into small squares, removing the crust. Tea sandwich pumpernickel bread is available at some grocery stores. I selected Mestemacher’s pumpernickel because it’s made with all-natural ingredients and it’s cut into thin pieces. A loaf of bakery bread will work too, but will require more time cutting into the appropriate size.
Spread a layer of the herbed neufchâtel cheese onto two slices of the cut bread. Layer with radishes that have been cut into thin slices, and then sandwich together. Serve chilled.

Summer CSA Shares!

Summer Shares are available! Right now we are at about 75% sold on shares, and orders keep coming in every day.

We have a 16 week full share or an 8 week half share available. The full share gets a basket every week, and the half share gets one every other week. They feature staples and as well as lesser known varieties. In total we grow about 30 unique veggies for the summer season!

Home delivery is available in 11 towns. Dublin, Fitzwilliam, Harrisville, Jaffrey, Keene, Marlborough, Nelson, Peterborough, Rindge, Swanzey, and Winchendon.

Flexible payment plans so you don’t have to pay all at once.

Monadnock Earth Day Film Festival

LINK

APRIL 20 – 22, 2022

MFCC, producer of Feast On This! Film Festival, will partner with the Monadnock International Film Festival and the Monadnock Food Co-op to transform the annual in-person Monadnock Earth Festival into a virtual film festival. The Monadnock Earth Day Film Festival will take place from April 20 – 22, 2022. This free online event will feature films and host panel discussions to celebrate and cultivate a more resilient world.

“Uniting our Film Festivals into one energizing and impactful event is such a win-win for MFCC and the region,” said Roe-Ann Tasoulas from the Feast On This! Film Festival. “We’re able to offer our community 3, ag-related short films addressing climate change, resiliency and equality. ”
FILMS:

FARM FREE OR DIE – 2022
Climate Change | English | 28 mins
Farm Free or Die highlights the need for transformative agricultural policies that improve farming livelihoods and open market opportunities for carbon sequestration and removal. Farmers on the front lines and investors around the world identify carbon sequestration as their best weapon against severe environmental and economic adversity, while simultaneously creating immediate financial opportunities and incentives for innovation in the agtech industry. Directed and written by Roger Sorkin. Sorkin will be available for audience questions and answers following the film.

GROWING WITH THE GRAIN – 2019
Food Sovereignty | English | Hudson River Valley Food Hub | 15 mins. Panel discussion follows screening. Growing With the Grain.
Synopsis: Upstate New York used to be a breadbasket of grain growing. Westward expansion yielded more ideal climates for growing and production shifted to the midwest. Scientists, farmers, bakers and brewers take part in a grain trial test that hopes to produce a new generation of grain suited for the northeast, bringing sustainable and more localized grain production back to the region. New England Grainshed Alliance members, Sarah Cox of Tuckaway Farm, and Christian and Andrea Stanley of Valley Malt/Ground Up join Keene’s Sam Temple of Fire Dog Bread in a discussion how distilleries, farmers, brewers, and bakers can be a part of the Grainshed movement!

FARMER CEE — 2019
BIPOC Farming | Social Justice | Land and Food Access | 12.07 mins. Panel discussion follows screening. Farmer Cee.
Clarenda “Cee” Stanley is currently the CEO/President of Green Heffa Farms. From an agrarian family in Alabama’s Black Belt, Cee did not see herself as a farmer. But in 2018, she co-founded Green Heffa Farms and was selected to be the 2019 Featured Farmer for Hemp History Week. However, in 2019, Cee also found herself being solely responsible for Green Heffa Farms and from there, she began to reimagine the legacy she wanted to leave for her children and grandchildren. A panel discussion will follow the screening. More coming…

“MONIFF is thrilled to partner with the Monadnock Food Co-op and Feast On This! Film Festival to celebrate Earth Day by bringing the community together through diverse films and thoughtful discussions,” said Dee Fitzgerald from Monadnock International Film Festival.

This event is free.

Fall Shares!

Still quite a ways out, but it doesn’t hurt to plan ahead, and the fall share helps you plan through the winter. Plenty of potatoes, sweet potatoes, garlic, carrots, winter squash, and more to last you well into January and potentially beyond.

Workshare!

Don’t have the time to commit to an entire season? The workshare position is perfect for folks that want to spend a day out of the week working and learning on a farm! We love having workshares on the farm because it is an opportunity to meet members in the community. The farm feels more alive with lots of people around. Workshares fill a wide variety of roles on the farm.

Lunch Prep
Farmers Market
Harvest
Weeding
Wash/Pack
Field
& Delivery Drivers!

In exchange for working seven hours per week on the farm, workshares are fed lunch on their workday and receive a weekly basket of produce with the bread and egg options included. Typically those hours are completed in one day, with the exception of the lunch prep workshare.

If you are interested in a workshare position, please call or email Jack:

443-994-4629 — Farmers@traciesfarm

Weekly Update

Dahlia

On the Farm

BRR!

This cold is no joke. Little bit frustrating for this time of year. We don’t have anything out that could be in danger, but nights in the low 20’s to teens always give me anxiety. At the temps we’re seeing for the next few days, a heater failure could be disastrous. Upper 20’s and above and most plants would actually survive a failure. The greenhouses keep the air inside of them about 3-5 degrees warmer than the outside temp!

We finished up pruning the blueberries last week! Ahhh, back when it was warm and sunny and spring-y. This is our fourth season at the patch we manage in Richmond. It’s a beautiful piece of the old Richmond Blueberries property, and owned by a couple that have become close friends of the farm. In exchange for going out each spring and pruning their bushes (over 800!) they allow us to pick for the blueberry share in the summer. The first couple of years we spent quite a bit of time getting the bushes into the shape that I learned to prune blueberries to, but this year we were really just able to focus on maintaining. It sped the process up considerably. We’ve taken the oldest wood out over the past couple of years, so this year we could focus on identifying the strongest new shoots we wanted to prioritize.

The greenhouses are humming along and we’re excited about harvesting some new varieties for shares this week! More below!

SPRING SHARES WEEK 3

IMPORTANT: WE WILL NOT BE WASHING GREENS ON WEDNESDAY DUE TO WEATHER

When it is this cold out, I can’t make anyone, including myself, stick their hands in the freezing wash water. It isn’t safe for our farmers and is downright painful–even on the warmer early spring days. Below 20 in the morning is beyond our threshold.

Another week of shares! I’ve been eating so much spinach the last couple of weeks. Popeye would be proud. More spinach this week, as well as a few new varieties.

Garlic will keep going out til it’s gone. Pea Shoots are the microgreen this week. I have been so excited to harvest from the trays. They are looking beautiful. We underseeded microgreens a little bit for the first two weeks, but we’ve added more trays into the rotation, and there should be a good haul of pea shoots this week. Next week we are expecting a large microgreen harvest. Shallots will be in shares this week! These have held over from the fall extremely well. I’ll include a recipe with shallots below. Spicy Salad Mix is new! It is a mix of brassica greens, primarily arugula, and is especially flavorful. One of my favorite greens mixes. Spinach! More! This week we will be harvesting from our baby spinach beds for the first time. It is absolutely gorgeous. And sweet. Can’t wait to share with everyone. Turnip Greens are a little bonus from an overseed in the greenhouse. The rows are a little too thickly seeded, so we’ll be thinning out some plants and bunching them for you folks. I love turnip greens. They are great added to a salad or sauteed.

Shares Week 3:
Garlic
Pea Shoots
Shallots
Spicy Salad Mix
Spinach
Turnip Greens

Egg Share: 12 Week + 6 Week Share
Bread Share: Roasted Potato

LINK: Easy Shallot Vinaigrette

I love shallot dressings. This would go perfect with the spicy greens mix, or over wilted turnip greens.

Ingredients

1 small shallot, peeled, finely minced (about 1/4 cup)
2 tablespoons red-wine vinegar
1 tablespoon Dijon mustard
1 tablespoon honey
1/4 cup extra-virgin olive oil
Coarse salt and ground pepper
1/2 teaspoon chopped fresh oregano, (optional)

Instructions

In a small bowl, whisk together shallot, vinegar, mustard, and honey. Slowly whisk in oil until well combined. Season with salt and pepper. Stir in oregano, if desired.

Summer CSA Shares! Summer Shares are available! Right now we are at about 70% sold on shares, and orders keep coming in every day. We have a 16 week full share or an 8 week half share available. The full share gets a basket every week, and the half share gets one every other week. They feature staples and as well as lesser known varieties. In total we grow about 30 unique veggies for the summer season! Home delivery is available in 11 towns. Dublin, Fitzwilliam, Harrisville, Jaffrey, Keene, Marlborough, Nelson, Peterborough, Rindge, Swanzey, and Winchendon. Flexible payment plans so you don’t have to pay all at once.
Summer CSA Share Signups

Monadnock Earth Day Film Festival

LINK

APRIL 20 – 22, 2022

MFCC, producer of Feast On This! Film Festival, will partner with the Monadnock International Film Festival and the Monadnock Food Co-op to transform the annual in-person Monadnock Earth Festival into a virtual film festival. The Monadnock Earth Day Film Festival will take place from April 20 – 22, 2022. This free online event will feature films and host panel discussions to celebrate and cultivate a more resilient world.

“Uniting our Film Festivals into one energizing and impactful event is such a win-win for MFCC and the region,” said Roe-Ann Tasoulas from the Feast On This! Film Festival. “We’re able to offer our community 3, ag-related short films addressing climate change, resiliency and equality. ”
FILMS:

FARM FREE OR DIE – 2022
Climate Change | English | 28 mins
Farm Free or Die highlights the need for transformative agricultural policies that improve farming livelihoods and open market opportunities for carbon sequestration and removal. Farmers on the front lines and investors around the world identify carbon sequestration as their best weapon against severe environmental and economic adversity, while simultaneously creating immediate financial opportunities and incentives for innovation in the agtech industry. Directed and written by Roger Sorkin. Sorkin will be available for audience questions and answers following the film.

GROWING WITH THE GRAIN – 2019
Food Sovereignty | English | Hudson River Valley Food Hub | 15 mins. Panel discussion follows screening. Growing With the Grain.
Synopsis: Upstate New York used to be a breadbasket of grain growing. Westward expansion yielded more ideal climates for growing and production shifted to the midwest. Scientists, farmers, bakers and brewers take part in a grain trial test that hopes to produce a new generation of grain suited for the northeast, bringing sustainable and more localized grain production back to the region. New England Grainshed Alliance members, Sarah Cox of Tuckaway Farm, and Christian and Andrea Stanley of Valley Malt/Ground Up join Keene’s Sam Temple of Fire Dog Bread in a discussion how distilleries, farmers, brewers, and bakers can be a part of the Grainshed movement!

FARMER CEE — 2019
BIPOC Farming | Social Justice | Land and Food Access | 12.07 mins. Panel discussion follows screening. Farmer Cee.
Clarenda “Cee” Stanley is currently the CEO/President of Green Heffa Farms. From an agrarian family in Alabama’s Black Belt, Cee did not see herself as a farmer. But in 2018, she co-founded Green Heffa Farms and was selected to be the 2019 Featured Farmer for Hemp History Week. However, in 2019, Cee also found herself being solely responsible for Green Heffa Farms and from there, she began to reimagine the legacy she wanted to leave for her children and grandchildren. A panel discussion will follow the screening. More coming…

“MONIFF is thrilled to partner with the Monadnock Food Co-op and Feast On This! Film Festival to celebrate Earth Day by bringing the community together through diverse films and thoughtful discussions,” said Dee Fitzgerald from Monadnock International Film Festival.

This event is free.

Workshare!

Don’t have the time to commit to an entire season? The workshare position is perfect for folks that want to spend a day out of the week working and learning on a farm! We love having workshares on the farm because it is an opportunity to meet members in the community. The farm feels more alive with lots of people around. Workshares fill a wide variety of roles on the farm.

Lunch Prep
Farmers Market
Harvest
Weeding
Wash/Pack
Field
& Delivery Drivers!

In exchange for working seven hours per week on the farm, workshares are fed lunch on their workday and receive a weekly basket of produce with the bread and egg options included. Typically those hours are completed in one day, with the exception of the lunch prep workshare.

If you are interested in a workshare position, please call or email Jack:

443-994-4629 — Farmers@traciesfarm

Spring on the Farm

Good evening, everyone!

I just got home from a meeting with the Fitzwilliam District Nursing Association which was a delight to attend. The FDNA has been distributing food to those in need for up to almost 100 years now! And for the past seven years they have purchased baskets from Tracie’s as a part of their summer produce distribution program. They graciously invited me to their meeting to discuss further collaboration between our farm and the association, as well as potential new avenues of distribution they are considering. In the few years I have worked with the FDNA I have always been impressed by the work they do, and was honored to be invited to come and talk with them. They are currently compiling distribution lists for summer produce, so if you are anyone you know is experiencing food insecurity in Fitzwilliam, send me an email and I will get you in contact with the program coordinators!

It’s been a busy week on the farm! Am I sounding like a broken record yet? I’m not sure which is busier, spring or high summer. I think it is the spring time, but we are all so filled with fresh energy that it feels like a breeze. Summer is busy, without a doubt, but some of that is due to dealing with fatigue through the growing season.

Since the last newsletter we weeded our middle greenhouse, submitted a draft of our produce safety plan to CAPS–the governing body that will review the plan, harvested for our first distribution of the season, started pruning the blueberry field that we maintain in Richmond, and transplanted over 1,000 plant starts for the plant stand!

We’re looking forward to the stand this year and are expecting some fun new varieties of flowers, tomatoes, herbs, and veggies. I love doing the plant stand. We buy in some varieties of flowers that we wouldn’t otherwise be able to start in our greenhouse, and it is always one of my favorite days of spring when we get to pot them up. Today it was geranium, begonia, petunia, verbena, dahlia, osteospermum, and some herbs! Tomorrow we’ll start working on our hanging baskets and window boxes filled with petunias, begonias, geraniums and dahlias! All told we will have transplanted 2,400 total plant starts over two days. That’s actually not that many when we are seeding for the field (we regularly seed or transplant over 2,000 individual veggie plants) but those are in trays of 50 or 128. The flowers all get transplanted into individual pots 15 at a time. We get a pretty good workflow going in the greenhouse with split between collecting soil, mixing soil, and transplanting, but it is still time consuming. The next big push happens in late April with out larger tomato starts.

Speaking of the stand, both the plant stand and the farm store will be open in late April! We don’t have a set date yet because it depends on the availability of our plant starts, but we are planning on opening the two up at the same time. Meanwhile, we still have limited options in our store. Fresh eggs and any extra greens will be stocked in the fridge until we do our grand opening in April.

SPRING SHARES WEEK 2

Welcome back spring share members! We hope everyone enjoyed their first share of the season and are working through those big bags of spinach. This week has another big bag in store for you, so better use it all up! Spinach is super easy to freeze and store, and I will include a link below with how to do so.

Maple syrup members will receive a quart in their basket in week three once we have some new syrup boiled for you!

In shares this week we will have: Carrots bought in from Harlow Farm to help fill out the early week baskets. Garlic and Onions stored over from last fall. The same Kale and Chard mix that you saw last week. Micro Greens again. This time the spicy mix! And another big bag of Spinach. We are going to harvest one last time from our beds of mature spinach, and then next week we will have baby spinach in shares. Lots of greens are on the horizon as they size up, and we’ll start seeing them in week 3.

Shares Week 2:
Carrots
Garlic
Kale + Chard
Micro Greens
Onions
Spinach

Egg Share: 12 Week Share Only
Bread Share: Cinnamon Raisin

LINK: Four Easy Ways To Freeze Spinach

LINK: Carrot, Red Lentil, and Spinach Soup

Mmm, this could be a great soup for the cold weather we have coming up. Everyone should get a little over a pound of carrots, so that should be enough for the recipe. Plus we have frozen ginger in the store if you want to use that!

Ingredients

1 teaspoon olive oil
1/2 red onion, chopped
5-6 medium carrots, about 3 cups, cut into 1cm (3/4 in.) slices
3 cloves garlic, minced
3 cm piece fresh ginger, minced
1/2 teaspoon cumin
1/2 teaspoon turmeric
1/2 teaspoon fresh ground pepper
1/4 teaspoon cayenne pepper (to taste)
1 teaspoon sea salt (to taste)
400 grams (13.5 oz.) canned diced tomatoes
1.5 litres (6 cups) vegetable stock
150 grams (1 cup) red lentils
150 grams (1 cup) frozen spinach**
Juice of 1/2 a lemon
Brown rice, to serve

Instructions

In a large pot, heat the oil over medium. Add the onion and sauté for a couple of minutes or until soft and fragrant. Stir in the carrots, and cook for another minute or two.
Add the garlic, ginger, and spices, stirring to coat the vegetables. Now add the salt and tomatoes, stir, and pour the vegetable stock in.
Increase the heat to high, cover the pot, and bring the soup to a rolling boil. Add the lentils and reduce the heat to medium-low and simmer for 20-25 minutes, covered, or until the carrots are tender.
Stir in the spinach and turn off the heat, letting the hot soup thaw the spinach with the lid on. Add the lemon juice, taste, and season with salt if necessary.
Serve over brown rice and store leftovers in the refrigerator or freezer.

Summer CSA Shares!

Summer Shares are available! Right now we are at about 65% sold on shares, and orders keep coming in every day.

We have a 16 week full share or an 8 week half share available. The full share gets a basket every week, and the half share gets one every other week. They feature staples and as well as lesser known varieties. In total we grow about 30 unique veggies for the summer season!

Home delivery is available in 11 towns. Dublin, Fitzwilliam, Harrisville, Jaffrey, Keene, Marlborough, Nelson, Peterborough, Rindge, Swanzey, and Winchendon.

Flexible payment plans so you don’t have to pay all at once.