Farmers' Blog

Field Report

What's New?
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
 
           
Click on image to enlarge.

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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
 

Click to enlarge

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Posted 9/20/2017 6:29am by Andre Cantelmo.

Heron Pond News 9/18/17

Funny ways that CSA members and friends of the farm work with us to provide our community with great local food. Last week I got one Facebook message and two emails from shareholders and farm fans that wanted to know when the broccoli was going to come in. It seemed to them about the time that we normally have it. Of course being the farmer in the crowed I said to myself "great we have such dedicated fans, the broccoli will be ready soon but they are jumping the gun for sure." Just to cover our bases we went out to look and low and behold the community knows better then the farmer. We nearly missed the boat! As you will see in your trips to the farm or CSA, the crop is coming in big time. Great looking curd, large heads, make for good eating. Thanks to the folks who reached out! Keep the feedback coming.

In other news this week the farm had it food safety inspection. Heron Pond Farm will be subject to the FSMA rules as they come out this year. To make this process go smoothly we have been involved with CAPS the last two years. Our inspector took the long ride from Vermont to make sure we were following the food safety plan that the folks at CAPS helped us write. Thanks to their help, and the never ending efforts of our wash station guru Shena, Heron Pond is now food safety certified. 
 
See you this week!
Locally yours,
Andre 
 

Oven Roasted Fennel

I got this one from High Grounds Organics. I nice CSA farm out in Watsonville, CA. They have a great thing going out there. Check out the full recipe here.
This Weeks Share

Crew, plotting the days journey.
Fennel and Broccoli are the Featured Greens this Week 
CSA Share 9/18/2017-9/24/2017
Click to enlarge
Posted 8/21/2017 7:18am by Andre Cantelmo.

Heron Pond News 8/21/2017

The crew really dug deep this week to get all the chores done. We all wanted to go to Wells and Rose's wedding on the hill. It worked out great. The day was perfect. Wells and Roes were wed just above the potato patch. Of course the party went deep into the night. It is amazing to see a crew member grow up right in front of you. Wells has been with us for some time. We are honored that he and Rose would want to start this part of their lives here in this place. We find it special too.
 
See you this week!
Locally yours,
Andre 
 

Whats in a Winter Share?

We Have a few winter shares left. You should sign up while you still can.


Fall Sample:

CSA Share 10/24/16
                        Full                        Partial 
Lettuce             2                            2
Beans               2#                          1#
Apples              4                            4
Carmen            3                            3
Bell Peppers    3                             3
Kale                  1                             1
Onions             1#                         1/2#
Potatoes           2                            1
Group 1:          2                            1
Cabbage
Winter Squash
Group 2:          3#                          1#
Carrots
Beets
Potatoes

Mid Winter Sample:

CSA Share 12/15/16

Roots in group one will be stuff like potatoes, beets, turnips, radishes. Roots in group 2 are rutabaga, gilfeather, and kohlrabi. 
                       Full                        Partial 
Brussels           1#                          1#
Onions             6                            3
Chard or
Kale                   1                            1
Carrots             2#                         1#
Butternut         2                            1
Bunch Tatsoi   1                            1
Roots 1:            4#                          2#
Roots 2:            2                             1

Late Winter:

CSA Share 3/23/2017-3/29/2017
 

Click to Enlarge

This Weeks Share

 
CSA Share 8/21/2017-8/27/2017
 
   Full                            Partial
4 Tomato                  2 Tomato   
4 Peaches                  2 Peaches
1# Beans                    1/2# Beans       
1.5 lbs Potato.           1 lb Potato
2 Onions.                   1 Onion
1 Kale                         1 Kale
1# Beets or                 1/2# Beets or
Carrots                      Carrots       
2 Peppers                  1 Peppers
4 ears corn               2 ears corn
2 Zuc/SS                  1 Zuc/SS
 

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Posted 8/14/2017 11:06am by Andre Cantelmo.

 

Hello all shareholders!

Great share for you all this week. Greens are back, corn is in, and the peaches keep on rolling. The farm is in full drive as these summer crops are here in abundance. We are all so happy to share it with you.

Many of you have responded to the invite for winter CSA. The program is filling up faster than any other year. In one full week of being open we are nearly 3/4 full. The crew is racking their minds to see if we can increase the amount of shares we are offering. Which means they will have their hands full freezing peaches, tomatoes, and corn for those deep winter shares. Thank you for your continued support.

This Weeks Share!

Full                      Partial

4 Tomatoes           2 Tomatoes

1# Beans              1/2# Beans

11/2#Potatoes       1# Potatoes

1 Bag Greens         1 Bag Greens

1 Barese/Kale        1 Barese/Kale

1# Beets/Carrots    1/2# Beets/Carrots

2 Onions                1 Onion

2 Green Peppers     1 Green Peppers

4 Peaches              2 Peaches

4 Corn                   2 Corn

Posted 8/7/2017 6:33am by Andre Cantelmo.

 

Time To Sign Up For Your Winter Share & Cheese Add On

Unlike the summer share program where the share holders give us the funds to grow a seasons worth of food for you, the winter program is economically backwards for the farm. We grow much of the food for the winter all summer long. Then get to see the returns latter. That is why it is so important for you to register now. The needs to pay it’s bills, but we have also sold out of our 200 winter shares for the last three years. It is important that you register now to make sure you save your spot.
 
Why Heron Pond Farm?
We have been running our CSA for over 10 years and farming 20 years. Our experience means you receive great quality and variety every week.
The CSA is a great value. 

The Heron Pond Farm Winter CSA is a great way for you to keep eating local all year long. Our brimming root cellar and green houses will provide an abundance of root crops and fresh greens all winter long. Come explore what eating locally grown food in the winter can be.

How It Works
Members receive enough produce to feed 2-4 people over a 22 week period (with 14 pick ups) starting the week of October 23rd and continuing till late March. You will pick up your share once a week at your chosen location until Thanksgiving, every other week after that.  At each pick up location a list of that weeks share will be posted. You then choose the veggies from the stand display or if you're in Dover or Portsmouth, from our farmers market style display. At all locations someone from the farm will be there to help with any questions you might have.
Choose Your Pickup Location:
Farm Stand: Pickup Thursday-Sunday 11–6:00 First pickup: Mon.
Dover: Tuesdays, 3:00–6:00 First pickup: October 24th
Portsmouth: Wednesdays, 3:00–6:00 First pickup: October 25th
Pickup: Each location will be set up farm-stand style. We do not pre-box shares with our CSA. You will be able to select your own vegetables, guided by a pickup list. One of the Heron Pond farmers will help you sign in, answer your questions, or suggest recipes.
 
Locally yours,
Andre 
 


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


 

Taste some of the first batches coming out of our cave and see how the recipes continue to develop over our first season. November will mark our first full year making cheese. Our cheese is all made with the award winning cow's milk from Bodwell's Dairy right down the road in Kensington NH. 

$220 will get you the equivalent of a wedge a week for 22 weeks (14 pickups) along side your Heron Pond veggies. 

Ripening in our cheese cave now:

Camembert- Similar to a brie, this cheese is creamy indulgence with a blooming white rind.

Tomme—Bright and nutty, semi-firm interior, aged 3 months.

Alpine-  Smooth, brothy, semi-firm aged 6-8 months

Hayloft- Similar to Jarlsberg, creamy and full of Swiss flavor.

Caerphilly- A welsh style cheddar.

Cheese Curds- Squeaky cheese! Make your own poutine.

Herb Rounds- A fresh farmers cheese, soft and spreadable, rolled in herbs and spices. 

 

Whats in a Winter Share?

Fall Sample:
CSA Share 10/24/16
                        Full                        Partial 
Lettuce             2                            2
Beans               2#                          1#
Apples              4                            4
Carmen            3                            3
Bell Peppers    3                             3
Kale                  1                             1
Onions             1#                         1/2#
Potatoes           2                            1
Group 1:          2                            1
Cabbage
Winter Squash
Group 2:          3#                          1#
Carrots
Beets
Potatoes

Mid Winter Sample:
CSA Share 12/15/16

Roots in group one will be stuff like potatoes, beets, turnips, radishes. Roots in group 2 are rutabaga, gilfeather, and kohlrabi. 
                       Full                        Partial 
Brussels           1#                          1#
Onions             6                            3
Chard or
Kale                   1                            1
Carrots             2#                         1#
Butternut         2                            1
Bunch Tatsoi   1                            1
Roots 1:            4#                          2#
Roots 2:            2                             1

Late Winter:
CSA Share 3/23/2017-3/29/2017
 

Click to Enlarge
 

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Posted 7/31/2017 9:42am by Andre Cantelmo.

Hello everyone!

This week the food really started rolling in and the week got away from me. As a result I did not have time to put together our fancy pants emails that we normally do. So here are a few quick notes about the farm and this week’s share.

There still are a lot of blueberries out there. A nice crop is yet to come. Plenty there for folks wanting to come in to pick your own, but we need to let them ripen a bit to send our crew out there. They may return to next week’s share, however, we may want to start sending our shareholders peaches instead. As those of you that have been with us a while know, peaches have been hard to come by the last few years. This year looks like a bumper crop so we want to get them to you soon.

We should have a few beans in the stand and at markets this week. That mean you can count on them being in the share next week. We tend to keep them going for as long as we can in the share. We will have tips on freezing and the like soon.    

Full.                            Partial
3 tomatoes                 2 tomatoes   
5 cukes,                     3 cukes,
zuc/ss                         zuc/ss        
1.5 lbs potato.            1 lb potato
2 onions.                     1 onion
1 kale/chard.               1 kale or
                                    chard
6 beets                       3 beets       
1 Bag Greens              1 Bag Greens
1 Pepper                     1 Pepper

Posted 6/11/2017 7:14am by Andre Cantelmo.

 

Meet Catalina, farm dog extraordinaire. She is a cattle dog-blue healer mix, that does not leave Jon's side. She fits right into the crew and even Zaga the cat has not disapproved. At 13 weeks she is already getting the rules of the place. This lucky dog spends most her time up in the haygroove guarding our tomatoes from chipmunks and the like. Best time to catch a glimpse of her is around lunch when the crew gathers somewhere near the stand.
I know that I am berry obsessed. The crop just looks so good I can't wait to share it. This is the first berry I could find. Yes, I ate it. No, I did not share. The good news is with this heat that we are getting I think we should have berries in the share next week. Greg and I are worried about all the birds gathering and waiting for them to turn red. We do have some netting that we can put out. This week week we will set some hoops out to support the netting. As they turn red we will cover those sections. We have never done this before so I am sure we will learn along the way.
 
New from Bell & Goose for the CSA this week: Similar to Boursin, Herb Rounds from Bell & Goose Cheese Co. Will be available at the farm stand this weekend in three flavors.

Along with some hard cheese choises, this light spreadable cheese is great on a cheese plate for friends or as a treat just for you. I sometimes add a fine jam to the mix. My newest thing though is to hit up Short Creek Farm for some charcuterie. These guys really know what they are doing and you should check them out.
 
See you this week!
Locally yours,
Andre 
 

A Salad Dressing To Rule Them All!
From the NY Times

A homemade vinaigrette will last in the refrigerator until you need it. CreditKarsten Moran for The New York Times

Open your refrigerator: how many bottles of salad dressing are lurking in the door? If you’re an average American shopper, you add one or two bottles to that sticky collection every couple of months.Yet you don’t actually need a single one. Those bottled dressings, even the expensive and all-natural versions, contain ingredients like corn syrup, cheap vegetable oil, monosodium glutamate and any number of unnecessary stabilizers and gums.

And they aren’t really more convenient than a basic vinaigrette made from real ingredients — which can also live happily and indefinitely in the refrigerator door. There’s a notion among purists that homemade dressing must be made from scratch for every single salad. These are the same people who scorn salad greens in plastic tubs, wash every leaf individually, and tell you to rub your olive-wood salad bowl with a garlic clove. As Maggie Smith proclaimed in “The Prime of Miss Jean Brodie,” “For those who like that sort of thing, that is the sort of thing they like.”

I don’t like.

What I like is to shake up a pint of classic vinaigrette once a week or so, nothing more than olive oil, vinegar, shallots and mustard, and stick it in the refrigerator until I need it. It takes about seven minutes and makes a bright, fresh green salad an immediate possibility any night of the week. If the goal is to add a green vegetable to your dinner (and when is it not?), this is a whole lot easier than roasting brussels sprouts or sautéing green beans, and nearly as nutritionally effective. To the salad you can add slivered red peppers, half-moons of cucumber, toasted pine nuts, halved grape tomatoes, soft herbs like parsley or mint — or nothing at all.

This dressing has never gone “off” or rancid, or failed to be anything but fragrant and delicious. The flavor of the oil may not be as exquisite after week two, but with all the other strong flavors in the jar, it really doesn’t matter. The secret seems to be in the shallots, which continue to soften and sweeten in the vinegar for as long as you keep the dressing, adding a round, bright flavor for as long as you keep it around.

In the refrigerator, the olive oil will clump together, but a half-hour at room temperature (or resting next to the stove) will liquefy it again.

I wouldn’t do this with all dressings; the taste of garlic and anchovies tends to get stronger over time, and the acidic fragrance of lemon juice gets weaker.

But with robust vinegar and shallots, this dressing is itself a pantry staple that can be tweaked each time you use it. Just before serving, pour out the amount you need, then add anchovy paste, garlic and lemon zest to make a Caesar dressing. Or whisk in feta cheese, lemon juice and fresh oregano for a Greek salad. Or blend in some honey to make the flavor more appealing to children. Or thin it with crème fraîche and minced chives to make a French-accented creamy dressing.
Last, adding toasted bread or croutons, nuggets of good bacon and poached or sunny-side-up eggs can turn any of these salads into a full meal. And unless you’re going to live on Hot Pockets, dinner doesn’t get much easier than that.
 
This Weeks Share

A three pack of these mini heads can replace two large heads of lettuce.
CSA Share 6/12/2017-6/18/2017


                       Full             Partial 
Lettuce            2                  1
Greens         1 Bag              1 Bag
Carrots            2#                1#
Chard               1                   1
Cucumber       1                   1

 

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Posted 5/26/2017 4:32pm by Andre Cantelmo.

Strawberries on their way!

Strawberries in the Making

Heron Pond News 5/26/2017

Hello CSA members & folks looking to join us. We are excited for the season to start, as I'm sure you are as well! We are looking at the best strawberry and blueberry crop we have ever seen on the farm. While the rains have held up the production of some crops they have been a god send for others.

If you are unsure of your membership status please check it out here: Check your status! This link can tell you what kind of membership you have, if you signed up for a cheese share, what your outstanding balance is if there is any. Please feel free to contact us if you need to change anything on that list, or if you would like to add a name to the account so they can get the e-mails as well. If you are still looking to renew your membership there is still time and you can do that here: Sign up now!

Our crew has been working hard to make sure we are able to have a solid summer season. As always, we are aiming for our first week of pick-ups to start June 4th. Dover pickups will be every Tuesday, starting on June 6th and Portsmouth will be every Wednesday starting on June 7th.  For the Farm Stand pick-ups you may pick any day of the week that works best for you starting the fourth. 

Because of the cold, wet spring we may be delayed a week. In that case the start dates would be June 11th for the farm stand, June 13th for Dover, and June 14th for Portsmouth. We have a lot of great food growing right now so we aren't willing to push the start date back just yet. Rest assured that we will not have a problem building the full value of the share into this year's share if we do delay a week. As you will see from the photos below, we have been busy little beavers and the crops show it. 

Just a reminder, please make sure to take care of any outstanding balances, preferably before the season starts. If you have any questions or concerns please reach out to Lisa at lisa@heronpondfarm.com.


 
Check out the blossom sets on these bushes. We will need your help to eat them all before the birds do. The cucumbers below are part of a greenhouse filled with four varieties. There are 360 vines that look like this. 



We transplant out hundreds of thousands of sets each year. It is nice to have the right people who take the time and care to do it right. Look how straight those rows are! This is our sprouting broccoli crop. These shoots of broccoli that have an almost asparagus like flavor to them. First crop should be out sometime in late June.
Heron Pond Farm is known for it's potatoes. While the green sprouted ones we put in awhile ago will be ready maybe the second or third week of June, these russets we are planting now won't see above ground till late October!
 
As always we greatly appreciate your support!
See you soon!
Locally yours,
Andre 
 


Cheese Share Starts at the Same Time as the Veggie Share

Each week there will be a selection of cheeses to choose from. You can check out some now at the farmers markets or at the stand.



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


Become a founding member of the  Bell & Goose Cheese CSA Taste the very first batches coming out of our cave and see how the recipes develop over our first season. $200 will get you a wedge a week for 20 weeks along side your Heron Pond veggies.

Ripening in our cheese cave now: Camembert—Made with cow’s milk, this cheese is creamy indulgence with a blooming white rind. Tomme—Earthy natural rind and semi-soft interior, aged 3 months, made with cow’s milk. Hard (Aged) Cheese—Look for this towards the end of the season. All good things in time! 

Similar to Boursin, Herb Rounds from Bell & Goose Cheese Co. Will be available at the farm stand this weekend in three flavors.

 

We Grow Lots Of Tomatoes!
We are happy to say that year after year we are the first local CSA to include tomatoes in our share. We also tend to go the longest. This is due to the investments we have made in covered production. Even our "field" tomatoes spend a good amount of time covered. This increases production, reduces or eliminates spraying and makes for high yields of quality fruit. If you have yet to explore what heirloom tomatoes taste like you will be blown away by the flavored of some of these unusual fruits. 

These plants are starting to become a real jungle. It won't be long now till we are picking hundreds a day from this house alone.

KEEP IN TOUCH

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