Farmers' Blog

Field Report

What's New?
Posted 6/15/2018 4:19pm by Andre Cantelmo.
 
Hello CSA Members!
 
Hope you have been enjoying all of your farm share choices so far!
I just wanted to share we offer 10% off any addition purchases with us at the Exeter, Portsmouth and Newburyport Farmers Markets as well as in our farm stand. At the markets, we only bring our own veggies and berries, but when shopping in our newly renovated farm stand, the 10% discount extends to any of the additional locally sourced products, including, but not limited to bulk grains, granolas, eggs, meats, dairy products, crackers, and more!
 
If you have any friends, co-workers, or family members who may be interested in a share after hearing about your first couple pickups, we do still have spots available at all of our pickup locations. We can prorate the cost by the weeks they have missed.
 
Week #3 Pick-ups
 
Farm Stand: Any day 9 am to 6 pm Monday 6/18 - Sunday 6/24 
Dover: Tuesday 6/19 3-6:30 pm
Portsmouth: Wednesday 6/20 3-6:30 pm
I would be happy to bag your share at the Dover and Portsmouth pick-ups. Feel free to send me the choices you'd like, I will leave a bag with your name on it for after hours pickup.
 
Group A Group B
1 pint strawberries 1 bunch kale
2 heads lettuce 1 head lettuce
1 pound tomatoes 1 tomato
1 box mesclun mix 2 heads baby romaine
1 box salanova (baby lettuce mix) 1 bunch scallions
1 box arugula 1 pound carrots

Full: 

3 items from Group A & 3 items from Group B

Partial:

2 items from Group A & 3 items from Group B

With the choice system this year, you are welcome to double up on an item & that would count as 2 item choices from that particular group. For example, this week, a full pick-up could include 2 pints strawberries, 1 pound tomatoes and 3 bunches of kale, if you'd like. 

Field Notes:

One practice we use at Heron Pond Farm for weed control is flame weeding. The above picture shows Andre, just after he has finished flaming a row. The flame kills off the weeds that have germinated, giving the crop that we are about to plant a stronger advantage, without having to out compete the weeds for light and nutrients. We do this for our salad greens, peas, carrots and other roots. 

Additionally, we always wash all of our greens. Our salad greens are also spun dry. Almost all of our other products are washed in our wash station as well. A few exceptions include: tomatoes, berries, peas, and green beans.

Vegetable of the Week: Lettuce

Black Bean and Quinoa Lettuce Wraps/Boats

Ingredients:

  • 2 tablespoons sunflower oil
  • 3 cloves garlic, minced
  • 2 cups cooked quinoa
  • 2 cups cooked black beans, can substitute chicken, tofu or other protein
  • 1 tablespoon taco seasoning
  • 1/2 cup shredded carrots
  • 1 cup diced tomatoes
  • 1/2 cup sliced scallions
  • Optional: your choice of topping: cilantro, shredded cheese, avocado, hot sauce
  • 1 head lettuce, 2 heads baby romaine, or 1 bunch kale

Procedure

  1. Heat a oil skillet over medium heat. Add garlic and saute until fragrant.
  2. Add quinoa, black beans (or other protein), taco seasoning, and shredded carrots. Cook until heated through and seasoning is evenly distributed.
  3. Turn heat to low. Stir-in diced tomatoes and scallions.
  4. Scoop filling into leaves of your choice and top with any of your favorite toppings. With the butter and leafy lettuce, and kale, you can tuck in the ends and roll the leaves up into mini-burritos. With the romaine and baby romaine lettuces, you will have a lettuce boat.
  5. Note: The baby romaine leaves would make a great appetizer or hors d'oeuvres option.

 

Health Benefits of Lettuce:

Provided by our friends at White Birch Natural Medicine & Wellness opening this Summer in Downtown Portsmouth

Learn more at: whitebirchnaturalmedicine.com and societeapothecary.com

Anti-inflammatory agent Antioxidant agent
Protects neuronal cells Antimicrobial agent
Lowers cholesterol levels Controls anxiety
Induces sleep Decreases Cancer Risk

Lettuce, scientifically known as Lactuca sativa, was first cultivated by the Egyptians thousands of years ago. Lettuce contains moisture, energy, protein, fat, carbohydrates, dietary fiber, and sugars. The minerals and vitamins found in lettuce include calcium, iron, magnesium, phosphorus, potassium, sodium, and zinc along with vitamins like thiamin, riboflavin, niacin, folate, vitamin B6, C, A, E, and vitamin K. For thousands of years, this leaf has been cultivated as more than a vegetable. It was also thought to possess medicinal properties by ancient people.

A Message from Short Creek Farm:

 

We are so thrilled to partner with Heron Pond Farm this year to offer a Heritage Pork add-on to their CSA program, and we want to thank all those who have signed up for shares! CSA members help us squeak through the lean months of March and April when there are so few farmers' markets on the calendar but oh so many mouths to feed on the farm.
 
We've got a lot of great products in store for this CSA season. Cuts of pork have been better than ever lately, with exceptional marbling and flavor. Seasonal sausages started rolling out last week and will only pick up steam as we head into summer. And we've just added a dry chorizo to our lineup of salami, perfect for starting a paella of tender spring veggies. If all that sounds good, it's not too late: you can sign up for a pork share at any time throughout the season.
 
Short Creek is at the Exeter farmers' market on Thursday, Portsmouth on Saturday, and both Kittery and Newburyport on Sunday. If you're in the area, please stop by to say hi!
 
Thanks!
Dave & Jeff

 

Enjoy your share!

Kelsey and the Heron Pond Farm team 

Posted 6/11/2018 2:37pm by Andre Cantelmo.
 
Hello CSA Members!
 
I am excited to share that we have added a BONUS QUART of STRAWBERRIES to the CSA pickup #2. We hope you enjoy this sweet surprise!
 
 
Best,
 
Kelsey and the Heron Pond Farm team
Posted 6/8/2018 6:17pm by Andre Cantelmo.
 
Hello CSA members!
 
Hope you all have been enjoying your first CSA share. Pickup for week #1 is still available at the farm stand through the end of the day on Sunday. 
 
We hope you have been excited about the flexibility and choices included in our new CSA share pickup style. With this new system, we are planning to include items that have not been a part of the share in past years, due to the list style pickup system. To make this possible, we will do our best to manage the harvest timings and quantities, but we will occasionally list limited or popular items as "while supplies last." 
 
Pickups:
Farm Stand: any day 9 am to 6 pm Monday 6/11 through Sunday 6/17
Dover: Tuesday 6/12 3-6:30 pm
Portsmouth: Wednesday 6/13 3-6:30 pm
As always, feel free to let me know if you'd like me to put your account on a vacation hold and then a double share the following week or if you'd like me to pack a bagged share for after hours pickup in Dover or Portsmouth. 
 
Group A Group B
1 box of arugula 3 pack of baby romaine
1 box of salanova (baby lettuce mix) 1 bunch of kale
2 pounds carrots 1 pound carrots
3 heads of bok choy 2 heads bok choy
4 pack of basil  

Bonus - one tomato

Full - 2 items from Group A, 2 items from Group B ,+ 1 tomato

Partial - 2 items from Group A, 1 item from Group B, + 1 tomato

Field Notes:

 

As you may have seen in an earlier message, we were excited to pick our first berries of the year, this past Tuesday. As with many items we harvest, the first and last pickings are of smaller sizes and don't always make it in the CSA the first week. We will have a limited amount of berries at our retail sites this week, and plan to include them for all members in the CSA share next week, as a part of pickup #3. Thank you for all your excitement and understanding!

 

The field crew was busy planting sweet potatoes this week. They will be a sweet treat as a share option in October at the end of the Summer CSA season and into the Winter CSA season. Below, Ally and Sydney are holding boxes of sweet potato slips before heading out to the field. We transplant the small sweet potato plants, rather than from seed, onto a biodegradeable black plastic for weed control and soil warmth. 

Recipes to Try Featuring Kale:

Kale Chips:

1 bunch kale, ribs and stems removed, leaves cut into bite-size pieces

1 tablespoon olive oil

1 teaspoon salt

1 teaspoon red pepper flakes or smoked paprika

-Preheat oven to 350F

-Make sure kale leaves are thoroughly dry. *Heron Pond Farm washes all of your greens, but if you choose to rewash at home, pat down leaves with a towel.

-In a large bowl, toss the kale with the oil, salt and spices until evenly coated.  Use your hands for this.

-Spread the kale in a single layer on a large rimmed baking sheet, such as a cookie sheet, trying not to overlap leaves. You may have to make a few batches.

-Bake until the leaves are crisped and the edges are slightly darkened, about 10 minutes.

-Promptly, remove kale from the oven and transfer to a serving dish, to prevent carryover cooking.

-As ovens vary widely, start checking your kale at the 8 minute mark and every 2 minutes thereafter to ensure the delicate leaves don't burn. Enjoy! 

Kale Stem Pesto:

1 cup chopped kale stems

1/2 cup packed fresh parsley with stems

1/2 cup toasted walnuts

3 garlic cloves

1/2 teaspoon kosher salt

1/4 teaspoon red pepper flakes

Zest of 1/2 lemon

Juice of 1/2 lemon

1/4 to 1/2 cup olive oil

-Add all ingredients except the oil to a food processor & pulse until crumbly, scraping down the sides of the bowl with a rubber spatula as needed.

-Continue pulsing and add the oil in a slow, steady stream until well blended, or a texture of your liking.

-For a thick paste that you can spread onto sandwiches and pizzas, use only 1/4 cup oil. For a thin sauce that you can stir into pastas and soups, use a 1/2 cup oil.

*Notes from Kelsey:

-If you are an arugula fan, you can swap out arugula instead of the parsley to add more of a peppery flavor. Feel free to use your creative license for any additional spices, such as extra garlic, or skipping the red pepper flakes.

-Also, you can keep this recipe on hand for your broccoli and romanesco stems too.

source: The CSA Cookbook by Linda Ly

A Message From Anna at Bell & Goose Cheese Co.

 

I want to start by saying thank you to the cheese share members and to the loyal customers who saw me through my first year in business! Your support allowed me to invest in a proper cheese case for the farm stand this winter. Next up I'll be getting a new humidity system for my cheese cave, less exciting sounding I know but it will take my cheese to the next level and you'll be the first to enjoy the results. 
 
B&G is at the Union Square Farmer's Market this summer for this first time. Portsmouth market is being covered by Marty Mundy, an incredibly knowledgeable cheese maker and monger in her own right. You can find me at Exeter farmer's market on Thursdays as well. 
 
Hope you enjoy!
 
Kelsey and the Heron Pond Farm team
Posted 6/8/2018 8:56am by Andre Cantelmo.
Hello Heron Pond Farm Community!
 
Join us tomorrow Saturday, June 9th come anytime between 11am-2pm to help us plant our Children's Garden.  A place for families and children to learn, explore and develop a stronger appreciation for fresh locally grown food.  Be apart of this season from beginning to end, come help us plant and seed and then watch it grow!
*Please note, it will be hot and sunny tomorrow, so please plan accordingly.  Water and shade provided.
 
Hope to be planting side by side with you!
Stay tuned for upcoming events and workshops all throughout the season!
 
Thanks for all your support in the Farm!
 
 
-- 
Lisa Strand
Farm Stand Manager
C:\Users\Andre\Dropbox\Heron Pond Farm (1)\Logo art files\HeronPondBannerRevise(1).jpg
 
290 Main Ave (Rt. 107A)
South Hampton NH 03827
603-394-0129
Posted 6/3/2018 9:31am by Andre Cantelmo.
 
Welcome all! 
 
We are excited for the week #1 launch of the 2018 CSA!
 
-Farm Stand pickup week #1 is Monday June 4th- Sunday June 10th 9
 am to 6 pm
-Dover pickup #1 is Tuesday June 5th 3-630 pm at 126 Mast Road
-Portsmouth pickup #1 is Wednesday June 6th 3-630 pm at 50 Willard Ave 
 
-Throughout the season, feel free to let me or one of our friendly staff at the Farm Stand if you cannot make a pickup and would like us to put your account on a vacation hold. We can schedule a double pickup the week before or after. 
 
-Just wanted to remind all that payments for the share are due at the first pickup, unless you have made other arrangements with one of us. 
 
CHOICE LIST #1
 
Group 1 Group 2
1 box of greens 1 head of lettuce
2 heads of lettuce 1 lb of carrots
2 lbs carrots 1/2 lb bok choy
1 lb bok choy  
4 pack basil plants  

BONUS - one tomato for all full and partial shares.

Full: 2 items from Group 1 and 3 items from Group 2

Partial: 1 item from Group 1 and 2 items from Group 2

Our share size is smaller this week, but our crew has been busy seeding, prepping fields, transplanting, weeding and more for the larger selections to come!

We are launching the new CSA grouping system. This system will a learning curve for all of us. We have moved away from the lists that you may have seen in the past to allow for more choice and to allow you to customize each pickup. As always, we will be available for questions at all pickup sites.

Our first tomatoes have been coming from our greenhouses, which we transplanted in early March. As the season progresses, we will be harvesting from additional greenhouses, our Haygrove and the field.

 Although there may be a more limited selection of veggies we have now, there is no limit on flavor possibilities. 

I have loved playing with all the potential carrots have! Some of my favorites include pickles, carrot noodles with a peanut sauce, roasted with a favorite oil and herb blend, and just chopped as a snack with hummus. 

Our Crew Manager Terry raves about his cookout invention:

A CARROT HOT DOG

  1. Cut carrots to the length of your hot dog buns.
  2. Boil for about 10-15 minutes depending of diameter, until tender.
  3. Marinade carrot dogs in your favorite dressing or marinade mix for at least a few hours if possible.
  4. Grill on open grill and rotate until you have blacken marks on each side.
  5. Top with your favorite toppings!

To incorporate both your carrots and bok choy, I have featured:

Stir Fried Bok Choy with Carrots and Ginger this week!

Ingredients:

2 tablespoons extra-virgin olive oil
1 tablespoon minced garlic
1 tablespoon minced peeled fresh ginger
4 bok choy (about 3 pounds total), cut crosswise into 1-inch-wide ribbons
2 carrots, peeled, shaved into ribbons
Salt

Procedure:

  1. In a large wok, heat the oil over medium heat.
  2. Add the garlic and ginger and sauté for 30 seconds, or until fragrant and tender.
  3. Add the bok choy and carrots and stir for 5 to 10 minutes, or until the green parts of the bok choy have wilted and the white parts are crisp-tender.
  4. Season to taste with salt.
http://www.curtisstone.com/recipe/stir-fried-bok-choy-carrots-and-ginger

Hope you enjoy!

Kelsey and the Heron Pond Farm team

Posted 5/30/2018 1:27pm by Andre Cantelmo.
 
Thank you all for you continued support of Heron Pond Farm and local agriculture!
 
I just wanted to take a minute to announce our Summer 2018 CSA Season is just about a week away! 
  • Farm stand pickups begin the week of Monday June 4th and can be picked up any day from Monday through Sunday 9 am-6pm.
  • Dover pickups begin Tuesday June 5th and run every Tuesday from 3-6:30 pm
  • Portsmouth pickups begin Wednesday June 6th and run every Wednesday 3-6:30 pm.

If you have been thinking about signing up and have any questions, feel free to send me an email. I would be glad to help!

If you have already signed up, thank you! We appreciate it! 

For those who still have been thinking about the share, I have included our prices below for our 20 week season:

  • Full HPF Share: $600 ($30/week)
  • Partial HPF Share: $400 ($20/week)
  • Remote site (Dover/Portsmouth) fee: $30/season
  • Add-ons
    • Egg Share with Hidden Brook Farm: $120 (1 doz/wk)
    • Artisan Cheese Share with Bell & Goose Cheese Co.: $220 (about 1/2 pound per week)
    • Heritage Breed Pork Share with Short Creek Farm: $325 (about 25 pounds/season)
  • If you would like to add one of the above shares to your HPF share, I can also help sign you up.

Look forward to seeing you all around the farm, farmers markets, and CSA pickups!

Best,

Kelsey

CSA and Farmers Market Manager

Posted 4/20/2018 4:03pm by Andre Cantelmo.

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! 

Our front greenhouse with herbs and seedlings

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

Posted 3/22/2018 5:04pm by Andre Cantelmo.
Hello My Favorite CSA Community!
 
 So, Mother Nature didn't seem to get the memo that the first day of spring was two days ago! But alas as we get more snow you have the joy of picking up your CSA share, veggie, cheese and flowers! And an exciting note with this weeks share is the abundance of spring greens! One thing mother nature can't take from us when your growing in a greenhouse ; ) 
 
  What's in your share this week 
 
 Full 
6 lbs Root Choice:
Potatoes/Carrots/Parsnips/Turnip/Radish/Beets
2 lbs Carrots
2 lbs Onions
1 container of Greens
1 bag of Kale
1 head of Lettuce
 
 Partial 
3 lbs Root Choice:
Potatoes/Carrots/Parsnips/Turnip/Radish/Beets
1 lbs Carrots
1 lbs Onions
1 container of Greens
1 bag of Kale
1 head of Lettuce
 
Food for Thought
 
 Pounds of onions weighing you down? Try making a traditional German Onion Pie or as the Germans say Zwiebelkuchen.  This recipe is inspired by a fellow CSA member, Emily Casey and her mother-in-law, who longs for the pie her Grandmother once made. This pie is similar to a quiche, but has a yeast dough crust instead of pie crust (you could however choose to use pie crust dough if you rather)  I should to be clear...this isn't the most health recipe, but it sure is hearty and full of flavor! It's important to take the time to caramelize the onions and really bring them to their fullest flavor. And of course adding bacon and sour cream with the hint of caraway seed won't hurt either. Pair with a nice side of lightly dressed greens to balance out the richness. 
 
Onions are just the topic this week!  Inspired by one of the Farm Stand regulars, Pete,who buys our smallest onions with pleasure so he may make his favorite Pickled Onions, an English tradition. I would prefer to share Pete's recipe, but this one from The Spruce will have to do.  Small whole onions work best to keep them nice and crisp, but infused with pickled goodness!  Perfect for sandwiches and  salads; or impress at your next dinner party with a lovely cheese and charcuterie board accompanied by your pickled onions!
 
Have I mentioned talking about food is one of my favorite parts of my job! Reach out anytime!
 
 
Don't Forget your Pick-up Times
 
Farm Stand-Thursday March 22nd-Sunday March 25th 11:00 am-6:00 pm
Dover Tuesday, March 27th 3:00 pm- 6:00 pm
Portsmouth Wednesday, March 28th 3:00 pm - 6:00 pm
 
 
       * Dover and Portsmouth Please Note! *
This is your LAST Winter CSA Pickup, Thank you so much for your continued support! Hope to see you this Summer, which starts the first week of June.
 
 
Thank You So Much!
 
Lisa
 
 
Posted 3/8/2018 6:01pm by Andre Cantelmo.
Hello CSA Community!
 
Happy Snow Day! Has this unpredictable weather got you down...well let's just think of it as the Joy of New England! And if that's not enough how about this reminder to pick up your veggie share (plus cheese and flowers) !!  It doesn't get any better than that!  
 
What's in your Share:
 
FULL
6lbs Root Choice: 
Potatoes/Parsnips/Beets/Turnips/Radish
2lbs Carrots
2lbs Onions
1 container of Greens
1 container of Frozen Arugula Pesto !!!
 
PARTIAL
3lbs Root Choice: 
Potatoes/Parsnips/Beets/Turnips/Radish
1lbs Carrots
1lbs Onions
1 container of Greens
1 container of Frozen Arugula Pesto !!!
 
 
Food for Thought
 
What did you read that's right.....Arugula Pesto! Heck Yes! This special treat was made by Andre's wonderful parents, Patricia and Andre Sr. Made with just Arugula, extra virgin olive oil, garlic, and salt. No nuts or cheese, for ease of freezing and protection from allergies. If you are choosing to use this pesto as a pasta sauce Patricia recommends adding the following ingredients and directions below;
 
2 Tablespoons of Pine Nuts (if desired) 
1/4 cup of extra virgin olive oil
1/2 cup grated Parmesan
2 Tablespoons grated Romano 
3 Tablespoons softened butter

Defrost the Pesto if adding Pine Nuts return Pesto to Blender add Pine nuts and 1/4 cup oil, blend until pine nuts are ground up.

Put Pesto in a bowl large enough to add the cooked pasta, stir in the grated cheeses and the softened butter, add a few tablespoons of the water the pasta cooked in.  Mix together and add the pasta and toss.

*You could also use this pesto as a dip or a spread for sandwiches. And instead of pine nuts, try Walnuts. Interested in an alternative to pasta try Spiraled Beets or Butternut Squash gnocchi! YUM!

 
Next up...Carrots one of my favorite root veggies! This love started young, growing up helping my Dad in the garden. When it came to harvesting carrots I would eat them right out of the ground, dirt and all!  So, I'm excited to try out this carrot dip recipe I came across in and old Edible Boston magazine.  It sounds tasty and easy to make, perfect for a weekly snack or impress at your next dinner party!  
 
1\2 pound carrots, peeled and cut into chunks
Fresh ginger, peeled and chopped
1/2 cup of roasted cashews
3 tablespoons coconut milk, plus more if needed
1 teaspoon turmeric
1-2 tablespoons lime juice  (1 lime)
 
Place the carrots in a small sauce pan and cover them with cold water. Add a pinch of salt and bring the water to a simmer over medium to high heat.  Cook the carrots until they are soft. Drain.  Well the carrots are cooking mix the ginger, cashews, coconut milk, and turmeric, a food processor or blender would be best for this, blend until smooth. Now add the carrots and blend, creating a smooth puree.  If needed thin with a drizzle of coconut milk. When ready to serve, dress with lime juice and sea salt.
 
Hope you enjoy the deliciousness! 
 
 
Don't forget your pickup times:
 
Farm Stand Thursday 3/8-Sunday 3/11 11:00am-6:00pm
Dover, NH Tuesday 3/13 3:00pm- 6:00pm
Portsmouth, NH Wednesday 3/14 3:00pm- 6:00pm
 
 
 
Stay safe in the snow, and take care!
 
Lisa
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
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