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Posted 2/22/2018 2:14pm by Andre Cantelmo.
Hello CSA Community!
 
That wonderful time has rolled around again and it's time to pick up your Farm Shares, Veggie, Cheese and Flowers, OH Joy!  Not to mention the exciting news about the upcoming season's additional add-ons, Short Creek Pork Share and Hidden Brook Farm Egg Shares! I'm so excited we are working with such great people, bringing you some of the seacoasts best! Sign up today to save the 10% when you pay by February 28th!  And please don't hesitate if you have any questions, just let me know.
 
For now, I bring you your Veggies:
 
FULL
4lbs Choice of Roots:
Sweet potatoes/Beets/Parsnips/Potatoes
2 Root Choice:
Watermelon Radish/Turnips
2lbs Carrots
6 Apples
2lbs Onions
1 container of Spinach
1 bulb of Fennel

PARTIAL
2lbs Choice of Roots:
Sweet potatoes/Beets/Parsnips/Potatoes
1 Root Choice:
Watermelon Radish/Turnips
1lbs Carrots
3 Apples
1lbs Onions
1 container of Spinach
1 bulb of Fennel
 
 
 
Food for Thought
 
I know we are coming to that point in your winter share where you just may not want to eat another root! May it be the turnips, or beets or even the potatoes; its important to find fresh ideas and spice it up a little.  Sometimes all it takes is putting your spin on the classics. Take potato scallion pancakes for instants, why not try making them with turnips instead of potatoes and fennel and onions instead of scallions. And then there is this fancy breakfast dish destined to impress at any Sunday brunch! Can't wait to try this one! So next time your tired of eating the same old thing ask yourself what you could to spice it up!
 
Now aside from the mention of fennel in the pancakes above you may be wondering what to do with your fennel bulb. Fennel has the perfect balance between bitter and sweet with a slight licorice taste.  A lot of recipes tend to only use the bulb of the plant or the whites of the fennel plant if you will, however there are lots of different creations you can make using the the stalks and fronds as well. Why not try a fennel fronds pesto. Or add your fennel to a fresh salad, using the bulb, stalk and fronds; either chopped raw, quick pickled, or make a light refreshing lemon fennel dressing. You just simply can't go wrong!  OR perhaps you need to spice up your next roasted root dish. May I suggest parsnips and carrots with a little honey and chopped fennel.Yum!  Then there are apples, this is the best to pair with fennel as it bring out more of its sweetness.  Try an apple fennel slaw or cook it down for an apple fennel sauce, grate a little fresh ginger in there and make it even better! Add your fennel to soups and even roasts. Oh an one more thing in case you haven't heard enough about fennel! Just the other day my love (he's the one that got me to like fennel in the first place) chopped up a couple bulbs with the stalks and fronds, sauteed on a low heat just until they wilt. Then add them to a jar submerging them in olive oil and two days later... Voilà! You have a delightful fennel infused olive oil ready for salads with a spritz of lemon or perhaps some sauteed bok choy and garlic.
 
That's all for now, hopefully I haven't fenneled you out!
 
Remember your Pick Up Times:
Farm Stand- Thursday 2/22-Sunday 2/25, 11:00am-6:00pm
Dover, NH - Tuesday 2/27, 3:00-6:00pm
Portsmouth, NH- Wednesday 2/28, 3:00-7:00pm 
 
* Portsmouth Folks Please Note, your pick up has been extended and extra hour this week as after hours pickup will not be available due to the home owners being on vacation.  Please reach out to Kelsey if you have any questions or concerns, #603-686-0198 . Thanksa
 
I hope everyone is having a lovely day! As always thank you for all your support in the Farm!
 
Yours Truly,
Lisa
Posted 1/25/2018 6:49am by Andre Cantelmo.

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! 

Now onto your comfort food...Everyone loves potato au gratin but what about TURNIPS au gratin... because butter and cheese always makes everything taste a little better! The Purple Top Turnip would be fantastic for this recipe! Use any au gratin recipe you would like, but I thought I'd share this one because I liked how she referenced getting her turnips in her CSA! As always put your own flare on it! Instead of cheddar cheese try Bell&Goose Alpine, that rich nuttiness would pair perfect with the turnip! Or add kale for color and hardiness!
 
Enjoy and feel free to email me with any of your favorite recipes or cooking tips!
 
Remember your Pick Up Times:
Farm Stand- Thursday 1/25-Sunday 1/28, 11:00am-6:00pm
Dover, NH - Tuesday 1/30, 3:00-6:00pm
Portsmouth, NH- Wednesday 1/31, 3:00-6:00pm
 
As always thank you for what you do to support the farm! You folks are the BEST!
 
Take Care,
Lisa
Posted 1/17/2018 6:38am by Andre Cantelmo.

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

First, we would like to thank you for choosing Heron Pond Farm.  Without the involvement of folks like yourself, our local farm couldn't survive. We look forward to having you as a member and are committed to providing quality food to your family!  
 
One of the benefits of being an "HPF CSA" Member is that you get to "Pick Your Own" from our stand or your sign up location.  Heron Pond farm does not "box" your share. Instead you pick your own food from a share list there to guide you. In order to increase choice and allow for a more flexible share we have a new system for building your share this year. Groups on the share board (much like we do with root groups in the winter) will allow you to pick the items that best fit your needs for that week. Another benefit is you help fund the farm and our planting for the upcoming season. We do everything we can to hold your investment to a reasonable level and provide quality and value. 
 
This year is no different. You get the opportunity to take advantage of our our "Early Bird" incentives!  This offer is good through Jan.31 2018 for our new members!. Returning Members Click Here for Exclusive Offer  
 
We have added a few things to the list of benefits "HPF CSA" Members will receive:  
 
"HPF CSA" Member Card Includes:
 
  • 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 

Season Share Size 2018 Price Early Bird Disc. Total Buy Now
Summer Full Share $600 5% $570 Let's Do This!
  Partial Share $400 5% $380 Let's Do This!
Winter Full Share $600 5% $570 Let's Do This!
  Partial Share $400 5% $380 Let's Do This!
Combined Full Summer/ Full Winter $1200 5% $1140 Let's Do This!
  Full Summer/ Partial Winter $1000 5% $950 Let's Do This!
  Partial Summer/ Full Winter $1000 5% $950 Let's Do This!
  Partial Summer/ Partial Winter $800 5% $760 Let's Do This!

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.

Posted 1/10/2018 10:02pm by Andre Cantelmo.

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

 

Posted 1/2/2018 4:09pm by Andre Cantelmo.
FLOWER SHARES
From
BLUE BELL GREENHOUSES
The flower share will start the week of January 22nd and will run 5 weeks consisting of one bouquet a week. The cost is $15.00 per week a total of $75.00.  
 
Sign up today to receive beautiful blooms in the midst of our cold New England winters!
 
Email Amy at amydaskal@gmail.com with your contact information, NAME, EMAIL, PHONE NO and PICK-UP LOCATION (Farm Stand, Portsmouth, or Dover). For payment please make check out to Blue Bell Greenhouses, and mail to 105 North River Rd, Lee, NH 03861
Posted 1/2/2018 12:13pm by Andre Cantelmo.
FLOWER SHARES
From
BLUE BELL GREENHOUSES
The flower share will start the week of January 22nd and will run 8 weeks consisting of one bouquet a week. The cost is $15.00 per week a total of $120.00.  
 
Sign up today to receive beautiful blooms in the midst of our cold New England winters!
 
Email Amy at amydaskal@gmail.com with your contact information, NAME, EMAIL, PHONE NO and PICK-UP LOCATION (Farm Stand, Portsmouth, or Dover). For payment please make check out to Blue Bell Greenhouses, and mail to 105 North River Rd, Lee, NH 03861
Posted 12/27/2017 1:34pm by Andre Cantelmo.

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

Posted 11/13/2017 2:12pm by Andre Cantelmo.
Winter certainly took its time, but we got a good dose of it this last weekend. Woke up to 19 degrees on Saturday morning. Most farmers would be sad about that, but we know the good stuff that happens with that cold. The Brussels sprouts and parsnips will sweeten up nicely. We have stayed away from harvesting the parsnips, wanting them to get cold enough to get those sugars going.  Thank goodness we can get some in time for the Thanksgiving shares.

The crew has done a great job getting all the other roots that would have taken a hit out of the field in front of this cold front. I know I have said it a bunch of times this year, but I need to say it again, this crew rocks the house. They continue to impress not only in the amount of work that they can get done, but in the way they do it. Thursday and Friday last week were so much fun. The joking and leg pulling going on while moving at an impressive speed was an honor to be a part of. The hard work had its toll on me, I was beat. Of course, I would do it all again with this fun bunch.

We had a shareholder that was concerned about some of the offerings in the share last week. Wanted to take the time to let you know how the winter crops are faring. Our greens, lettuce, and choi where pushed forward with the warm October. That has left us in a place where the greens we normally have in the month of November are just not around. However, we have seven greenhouses, totaling just over 17,000 square feet of greens planted. We normally have these ready to go starting in January. With the warm fall we will surely be able to have some of these in the December shares. All that being said the value of the shares for the winter are not in danger of coming up short. After this week we will have ten more winter pickups. If they each totaled just $28.70 in value (for the partial share), you would break even on your investment in us. Looking at our crop availability and the way the greenhouse should come in, we feel that the share should exceed the breakeven mark. 

See you this week!
Locally yours,
Andre 
 
 
This Weeks Share


CSA Share 11/14/2017-11/19/2017


This week brings us two different kinds of shares. Those of you who pick up in the farm stand will be picking up your Thanksgiving share. It will have a bunch more in it so you have enough to put on a show of local food this holiday. For those of you who pick up in Dover and Portsmouth you will have one more pick up before Thanksgiving. We move those to Monday (11/20) in Dover and Tuesday (11/21) in Portsmouth. This will give everyone a chance to travel and cook for Thanksgiving. Have a great holiday!
 
Dover & Portsmouth Pickups
                        Full      Partial
Apples             4               2
Squash             1               1
Roots               4               2
Brussels           1               1
Leeks                1               1
Onions             1#           1/2#
Kale                   1               1   

Farm Stand
                       Full      Partial
Apples             4               2
Squash             2               1
Roots               4               2
Brussels           2               2
Leeks                2               1
Onions             1#           1/2#
Kale                   1               1   
Celeriac             2              2
Irish or sweet   2              2
potatoes
Rutabaga or      1               1 
Gilfeather

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Posted 10/23/2017 7:20pm by Andre Cantelmo.

 

Welcome to the first week of our winter program! To get us ready for our deep winter pick up's the farm stand location folks should start picking up between Thursday and Sunday. Dover, and Portsmouth location folks will stay with their Tuesday and Wednesday pick up respectfully. Looking forward to a great winter share!

Save the date! Friday November 3ed at 6:00 pm will will have a gathering at the farm with food and fire. Please join us and our crew as we try to outdo each other with pot luck dishes. Please bring a card with what's inside your dish so folks will know what they are getting into, forks, knives, and plates for your family to use. We will have a fire and some smore fixens as well. This is a great chance to meet your farmers ask questions, meet each other, and generally build community. Looking forward to seeing you all there. 
 
Funny thing happened today. I had to order the grafting stock for our first tomato house that we will plant on March first. I was sitting in the tractor seat getting ready to harvest what is left of this years potatoes when I did it. It used to be I would think of the farming year as having a beginning and an end. Now I think of it more a circle that goes round and round. This week we will plant he last of the winter greens. They will not be harvested until February. By then we will be filling the greenhouses with summer transplants and even some crops that will be for next winter like onions and celeriac. I am so glad that you have joined us on this journey.
 
See you this week!
Locally yours,
Andre 
 

 
Welcome new cheese share members and hello again to those who have been with the over the summer.  The cheese kitchen is coming up on it’s one year anniversary. While that is exciting, what is really great is that there are wheels that have been aging almost a year! Over the fall and winter I’ll be cutting into some more aged wheels of Tomme, Alpine, a modified Gouda recipe I just have one batch of, and a modified Romano recipe I played with as well. There will also be the curds, Camembert, Herb Rounds, Caerphilly and Hayloft you’ve been seeing all along.
 
It’s Monday morning as I write this, soon I’ll load up the truck with my bulk tank for hauling milk and head over to Bodwell’s Dairy 10 minutes down the road in Kensington. They are just finishing the milking when I arrive. Thatcher is usually the one milking the cows. My favorite morning at the dairy so far was when the cows were leaving the parlor and Thatcher told me about each one as they walked by- their personalities, who was related to who.
 
Today I’m making Caerphilly. Make days are usually 10 to 12 hours long followed by a two to three month aging period. Caerphilly takes a little extra time in the vat while the acidity builds and this allows for a shorter aging time. Alpine is a lower acidity make and a pretty quick process in the vat but then benefits from a longer aging period. I’m looking forward to hearing your feedback as these recipes develop! Thanks for supporting the cheese kitchen!
 
All the best,
Anna
 

 

This Weeks Share

CSA Share 10/23/2017-10/29/2017
 
           
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Posted 9/25/2017 9:28am by Anna Cantelmo.

 

 
We often refer to this time of year as second spring. While the bounty of the summer is coming into our storage for winter, we are also planting those delectable greens that we all look forward to feasting on all winter long. This makes for some crazy weeks this time of year. Because we winter farm we have little time to make renovations to our greenhouse before they must be planted to have a timely winter harvest. The root zone heating system you see going in here has more to do with better early spring tomato production then with keeping our winter greens warm. Yes, winter production is increased when soil temps are in the 40's. However, we have become really good at growing greens with no extra heat at all. Tomatoes like a soil temp in the 70's. Early April in New England does not yield those soil temps, even in the hoop house. These hot water tubes will be very helpful in getting us there.

Other happenings on the farm this week:

Deer are wiping out the winter squash so it is all hands on deck to get them out of the field before they have taken them all. 

We are going to try to get our first batch of sweet potatoes up and curing. This should get some of them sweet enough to eat in two weeks or so.

Winter spinach is due for planting by the end of the week.

Peppers are making a big fall show of it. The sweet Italian fryers leading the way. Their flavor this time of year can not be beat.
 
See you this week!
Locally yours,
Andre 
 

I wanted to say thank you to all who have participated in the cheese share. Your feedback, support and enthusiasm has been incredibly helpful to me during my first season in production. I really appreciate those of you who’ve introduced yourself at farmer’s markets. I’ve still got room for more cheese share members if you’ve enjoyed it, please tell a friend!
 
Some of you may have tried batch 424 last week, it will be available again this week if you are interested to try it. Like the Caerphilly, it’s another experimental recipe. Your positive response to the Caerphilly has put it on the permanent line up, the words is still out on batch 424 . We’ve been making Caerphilly steadily and will have it available again in the next couple of weeks.


 
Holiday gift boxes are in the works, I’ll keep you posted on those! We got the good news that B & G has been accepted into the Seacoast Eat Local winter farmer’s markets at the Exeter High School and Wentworth Greenhouses. We will also be at the Newburyport Farmer’s Market starting this January.

 

This Weeks Share
 
CSA Share 9/25/2017-10/1/2017
 

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