Dear 2018 Members,

Thank you for your patience during this in-between CSA seasons time of year. We are busy planning, seeding, transplanting, watering, and growing for this upcoming year! 

We are just over six weeks away from the start of the summer CSA season! As a reminder, the first pick-up begins the week of June 4th. 

Whether you are a new or returning member, we are excited to share our harvest with you, your family, and friends! 

We still have shares available in this summer's CSA and wanted to spread the word! if you know of a friend, family member, co-worker, or neighbor who may be considering a summer CSA, we have an exciting promotion for both you and your friend!

Once your friend signs-up for a 2018 CSA share, you and your friend will receive a Heron Pond Farm t-shirt as a gift. Please email me your size choices including (men's (crew neck), women's (v-neck), or youth), so we can have them available at your pick-up site. 

Thank you for your continued support!

Locally yours,

Kelsey and the Heron Pond Farm crew

Hello Lovely CSA Community!

It's time for your veggie pick up! And this week we don't just have your veggie and cheese shares...I am thrilled to announce that its the first week of your FLOWER share pick up! I'm excited to see what Blue Bell has in store for us this season! Also, just a reminder this is the last week to take advantage of the "early bird discount"! Remember, we do ask that you pay in full by January 31st in order to receive this discount. Please email me if you have any questions or need help signing up!

For now, on to your VEGGIE share!

FULL
4lbs Choice of:
Sweet potatoes/Beets/Parsnips/Potatoes
2 Choice of Roots:
Watermelon Radish/Turnips/Rutabaga
2lbs Carrots
6 Apples
2lbs Onions
1 container of Greens or 1 head of Lettuce

PARTIAL
2lbs Choice of:
Sweet potatoes/Beets/Parsnips/Potatoes
1 Choice of Roots:
Watermelon Radish/Turnips/Rutabaga
1lbs Carrots
3 Apples
1lbs Onions
1 container of Greens or 1 head of Lettuce

* BONUS Kale! We will be harvesting a planting from the greenhouse that was damaged during that cold snap back in December. The leaf structure may not look as pretty, but it certainly taste just as good! Perfect for soups, stir fry and even your morning smoothie!

And now onto my favorite part... Let's talk about what to do with your veggies in your share! You may have noticed we regrouped some of the roots a little bit differently this week; we're just mixing things up and want to encourage you to try some of the roots that you may typically shy away from.

Take the Watermelon Radish for instance, pretty plain looking from the outside but when sliced open reveals a vibrant ruby color as bold as it's peppery taste! I love cooking with these to brighten up a salad! Easily transformed in quick-pickle, their bit softens and the juice acts as a fantastic dressing! In a bowl combined apple cider vinegar, a little bit of olive oil, salt and pepper, crushed garlic, a chopped shallot, a dash of brown spicy mustard and a dab of honey. Thinly slice your radish and add to the dressing. Make sure the radishes are submerged in the dressing and let them sit for at least a half hour or so to ensure they soak up all that flavor! Top over a bed of arugula and enjoy! *You may also double your your batch of quick-pickle radishes and store in the fridge for up to two weeks. The flavors just get better!

Another great topping for your salad is the lovely Scarlet Turnip! Graded raw it has an intense flavor that when paired with sliced apples brings out a subtle sweetness. Toss lightly with either red wine vinegar or apple cider vinegar and a dash of salt and pepper. The acidity of the vinegar brightens up the flavor of the turnip! 

Time To Sign Up For Your Summer Share & Cheese Add On Be sure to use coupon code "Modoc" for New Member Early Bird Offer.

Returning Members Click Here for Exclusive Offer

You Must Use the Coupon Code Modoc For New Member Early Bird Offer. Returning Members Click Here for Exclusive Offer

• Enjoy 10% Discount At Farmers Markets.  For when you need a bit more than your usual share.
• Receive 5% Discount on any and all items in our farm stand. This includes our specialty products (ie. milk, eggs, cheese, local meat,  also coming local beer and wine as well as bulk products) in addition to fresh produce.
• Custom "HPF CSA" Bag - last year you picked up with your own bag.  This year we will provide you with one.

We also have some more community building benefits for share holders: ·      

• C.S.A. Pot Lucks. We had so much fun with the few gatherings that we had last year that we have decided to do more of them. Don’t worry if you miss one, another will be right around the corner.        
• “Ask the Farmer” gatherings. Out at the children’s garden, from time to time, one of the farmers will be set up shop and answer questions about your garden, soil, water use, life, the universe, and everything….       
• Children’s Garden. Such a big hit the last two years, the show must go on. Kids are welcome anytime to explore the garden. We also have programs for them a few days a week.       
• Pick Your Own. We will be expanding our pick your own offerings this year and have specials for C.S.A. members only.  

You may want to register for multiple "HPF CSA" programs.  This year we are providing the ability to not only get the early bird discount for "Summer" but are providing access to multiple memberships with additional discounts when you invest by Jan 31 2018.      

2018 "Heron Pond Farm CSA" Member Pricing Chart with Links to Registration 

Be sure to check out our Cheese Share add on.

Handmade, small batch, farmhouse cheese made right here on Heron Pond Farm!

Bell & Goose Cheese Share $220

For all the obvious reasons (camembert with strawberries, grilled cheese with heirloom tomatoes, baguettes, etc.) we are once again offering our cheese share. Enjoy a weekly wedge or wheel of our local artisan cheese made right here on Heron Pond Farm. CSA members will be able to choose from a selection of our aged and fresh cheese. On average you’ll take home a half-pound a week. Wheels and wedges vary week to week because we hand cut and hand ladle. I’m pretty sure that’s what artisan means. There are a few surprises aging away in the cave that CSA members will be able to try first along with our consistent line up of cheeses, described below. 

All of our cheese is made with pasture raised cow milk from Bodwell’s Dairy in Kensington, just 10 minutes down the road. 

Herb Rounds- Fresh farmer’s cheese, soft and spreadable rolled in herbs. Think chevre but without the goaty flavor. We use it as a substitute for mayo on our sandwiches and burgers, also great in omelets, or just as is on crackers or bread, this cheese is a beauty and always cheese plate ready. 

Camembert- Brie’s stinky little cousin. White rind, gooey buttery interior, decadent. Grab your self a crusty baguette and call it a picnic. Curd nerd fact: the white rind used to be grey and blue but turned white through domestication. I use a combination of ripening flora one of which accounts for the coral like rippling on the rind. 

Quarry Stone Tomme- A little shout out to my beloved granite state. This cheese is aged about 6 months sometimes longer and often has crystals in it. This cheese is bright and nutty, just like our favorite people. 

Hunca Munca (previously Hayloft)- Named for the Beatrix Potter character in A Tale Of Two Bad Mice. This cheese is a big hunk of jarlsburg style swiss cheese and is so creamy and tasty its sure to bring out the bad mouse inside of you. 

Flora Hayward- Alpine style, aged 8 to 12 months, brothy and smooth this is my signature cheese. Flora Hayward is my ancestor who was one of the first female doctors who practiced out in Deadwood South Dakota, treating folks like Calamity Jane and Wild Bill Hickok. 

Caerphilly- A welsh cheddar, very different from American and British cheddars, this cheese has a fudgy texture with pleasant tang and bitterness. Pair this with your favorite bitter beers, crusty rye bread, or bold mustard on a sandwich. 

Cheese Curds- Squeaky cheese! Eat this cheese like popcorn, throw it on salads, make your own poutine. Addictive little nuggets of salty goodness.

Hello All!

I couldn't be happier this week with a break from that brutally cold weather we were having. Yes it has only been about 40° but the warmth in combination with conversations around summer CSA sign-ups I can't help but get excited for the spring and summer season... and in honor of that joy we have for you in this weeks share one of my favorite summer delights... PEACHES!!! Frozen and ready to put a smile on your face! May I suggest peach pancakes for dinner! Or perhaps you have a cheese share, the Camembert would be a wise choice. Warmed and topped with peaches drizzled in honey! Yum! Well I hope you enjoy your peaches along with the rest of your share and as always check out the recipes at the bottom to spice things up!

FULL

6lbs Choice of Roots:Potatoes/Sweet Potato/Carrots/Parsnips/Turnips/Radish

Choice of 2: Rutabaga/Gilfeather Turnip/Kohlrabi/Winter Squash

2lbs Onions

4 Apples

1 Head of Lettuce

1 container of Frozen Peaches

PARTIAL

3lbs Choice of Roots:Potatoes/Sweet Potato/Carrots/Parsnips/Turnips/Radish

Choice of 1: Rutabaga/Gilfeather Turnip/Kohlrabi/Winter Squash

1lbs Onions

2 Apples

1 Head of Lettuce

1 container of Frozen Peaches

Let's Talk Food!

I wanted to feature some of the under loved roots of the winter season. However one of them happens to be my favorite, the rutabaga! The sweetness of the rutabaga when paired with the peppery spice of a turnip creates a beautiful medley of flavors!

First, you can keep it simple and make a mash of the two roots. Peeled, chopped and boiled until they're soft. Mashing them together with a little butter, salt and pepper. You can choose to add a little more richness to the dish, and shave some fresh cheese to top it off. May I suggest Bell&Goose Flora Hayward Alpine for a little rich nuttiness.

Secondly, who doesn't need a new soup recipe for this glorious soup season! Try this rutabaga turnip and carrot soup recipe, it's a delight! It also uses a number of roots in your share encase you have a few stored up. I substituted onions for leeks, as well as celeriac for the celery. You could also choose to change up the recipe a little using coconut oil instead of olive oil and add a little spice of curry powder, ginger and turmeric. Also, when I'm making any blended soup I prefer to use an emulsion blender right in the pot. This is easier than transferring the soup to a blender or food processor and less clean up. Hope you enjoy!

Remember your Pickup Time:

Farm Stand - Thursday, January 11th- Sunday, January 14th

Dover - Tuesday, January 16th

Portsmouth - Wednesday, January 17th

As always thank you so much for your continued support!

Lisa

Hello All!

I hope everyone had a wonderful relaxing holiday with family and friends and that that peace continues into the new year.

Sure we're in the middle of a pretty harsh cold snap but don't let that get you down...Heron Pond is here to brighten your day with fresh salad greens in this week share! Nothing like a little freshness and a little pop of vibrant green to warm you like a summers day! After all that heavy holiday food I'm sure everyone's excited to enjoy a nice light salad. Or perhaps you want to warm it up with some grains and roasted roots. Either way what a wonderful treat in the heart of winter! Here is this weeks share, and don't forgot to try out some new recipes noted at the bottom. Enjoy!

FULL

6lbs Root Choice:

potatoes/sweet potatoes/parsnips/carrots/beets/turnips/radish

Choice of 2: Kohlrabi/Gilfeather Turnip/Rutabaga/Winter Squash

1lb Onions

4 Apples

1/2 lb Kale or 1 Cabbage

1lb Brussels

1 Bag of Greens

PARTIAL

3lbs Root Choice:

potatoes/sweet potatoes/parsnips/carrots/beets/turnips/radish

Choice of 1: Kohlrabi/Gilfeather Turnip/Rutabaga/Winter Squash

1/2 lb Onions

2 Apples

1/2 lb Kale or 1 Cabbage

1lb Brussels

1 Bag of Greens

First up this recipe combines two of my favorite things sweet potatoes and brussels sprouts such beautiful colors and taste when paired together! Roasted at a nice high heat, brings a sweet charred bit and when tossed in a little vinegar a subtle tangy finish! I just made a batch of homemade apple cider vinegar (it's so easy, email me if you want the details) so I choose to use that instead of the red wine vinegar but both would be quite nice I'm sure.

Next is just a helpful hint to get through your roots which may be adding up! Dice up carrots, beets, turnips, kohlrabi and even radish. Toss in olive oil salt and pepper and minced garlic, as it's always a staple, Roast in a pyrex in the oven at 375 to 400° until soft. It's great to have roasted veggies on hand; remember when you go to reheat these for a dish you can add more spices and flavors at that time.  Roasted roots are a great comfort food in this chilly weather!! Perfect to add to a rice bowl or top them over fresh greens. Or simply have them as a side by themselves.

Remember Pick Up Times:

Farm Stand- Thursday 12/28-Sunday 12/31 11:00am-6:00pm

Dover-Tuesday 1/2 3:00-6:00pm

Portsmouth- Wednesday 1/3 3:00-6:00pm

As always keep the conversation open about food and thank you for everything you do!

Happy New Year!

Lisa