Farmers' Blog

Field Report

What's New?
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.

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Posted 3/9/2017 6:59am by Andre Cantelmo.

 
What a difference a few weeks make in New England (same line from last note)! It is going to be cold this weekend, really cold. As this years tomato crop begins it's life in the green house, last years frozen crop will be filling our bellies with a taste of summer. Normally we hold back the frozen item fro when the greens run out. That has just not happened. This year, we all get two helpings for greens along with our frozen item! 

Other happenings on the farm this week:

Alex is back from his vacation, and Jon is off to catch his breath before the heat really turns up on the farm. He will be back in time for market Saturday.

Greenhouses are filling up, first spring planted lettuce is ready to go in the ground. Tomatoes are growing. Onions and celeriac are done with seeding. 

Root harvester was picked up last week. Anna and I made a date of it. I spent a few days with Ben Hartman author of "The Lean Farmer." Neat guy. Going to try to incorporate some of these ideas in our farming this year. These ideas come from lean manufacturing. If you have any interest in becoming more efficient in anything you do, it is worth a read.

On March 6th we welcomed our new crew manager onto the farm. Terry is a big hit already. I will try to do a profile next week.

Many more things in the works. Stop by and check out the summer feel in the greenhouse if you are around.

Help Us Fill The Summer CSA!

Our Summer CSA is just over halfway full! Thanks to everyone who signed up during our early bird special, it was a huge help to the farm just when we needed it!

More than ever we need to hit our 400 membership goal. We are up for a $75,000 irrigation grant from the Natural Resource Conservation Service (NRCS). In order to get the grant, we will have to come up with a $12,000 matching fund. The only way Heron Pond Farm can reach this goal is with your help to fill our CSA. Irrigation has become more important with the recent year’s drought. Out crop specialists are telling us to expect more of the same this year. This equipment will help the farm meet the plants water needs and continue to provide the high quality diverse crops you have come to love from Heron Pond Farm.

 This will be our 10th season offering the CSA, it has helped shape who we are and how we farm. Many of you have been with us for most of these 10 years and have seen us grow. We know we are a better farm because of your support and feedback.
 
Now we want to get the word out to new folks who have never tried a CSA and we need your help. We know that word of mouth is the best way to build our membership. If you have enjoyed your farm share with us please consider doing just one of the things on the list below.
 
  1. Respond to this email with a short sentence or two about why you belong to our CSA and what you love about it. We’ll use your quotes on our website and literature as we work to get the word out.
  2. Tell two friends, co-workers, family members or strangers about your CSA.
  3.  Next time you’re picking up your share grab some extra brochures and leave them at your church, work or with someone you think might be interested.
  4. Follow us on instagram and facebook and share our posts with friends.
 
We know many of you do some of this already and we want to thank you! We feel the effects, the farm is better than ever despite the drought last summer and we owe so much of that to our amazing members. 

 
 
See you this week!
Locally yours,
Andre 
 

How to Cook With Frozen Tomatoes
by Denise Schoonhoven

When the bounty of fresh-picked tomatoes overflows in late summer, a quick solution is to put all the extras in the freezer. This home preservation method simply requires rinsing, cutting out the cores and setting the tomatoes on a pan to freeze individually. Stored in freezer-safe bags, the low-calorie, vitamin-rich vegetables are ready at a moment's notice to include in a nutritious meal. While freezing preserves that just-picked fresh flavor, the skins get tough and the texture becomes so soft that the tomatoes are best in preparations where taste takes precedence over form.

Sauce

Step 1

Hold a frozen tomato under warm running water for 20 to 30 seconds to thaw the skin. Peel the tomato by pulling the loosened skin off and discarding it. Repeat the process for four to six large tomatoes or eight to 10 medium-sized tomatoes.

Step 2

Set the peeled tomatoes in a bowl to thaw until they are soft enough to crush. Smash the tomatoes with a fork or squeeze by hand to break the tomatoes down into small chunks.

Step 3

Cook 2 to 3 tbsp. olive oil, one medium chopped onion, and three to four minced garlic cloves -- depending on your taste preferences -- over medium heat in a large pot, stirring until the vegetables are a light golden brown. Add the crushed tomatoes to the pan along with 2 to 3 tbsp. fresh chopped herbs such as basil, thyme, marjoram and oregano. Season the mixture lightly with salt and fresh-ground black pepper, to taste.

Step 4

Stir continuously until the mixture boils. Reduce the heat to medium, and simmer for an hour, without a lid, for a chunky sauce to serve over pasta. For a smoother sauce, simmer an additional 30 to 45 minutes until the sauce thickens.

Step 5

Allow the mixture to cool, then puree it in a blender.

Soups and Stews

Step 1

Thaw the outer surface of frozen tomatoes by placing them briefly under warm running water. Remove the skins by peeling them away.

Step 2

Chop frozen tomatoes before they thaw completely to keep the juice from dripping on your work surfaces. Cut the frozen tomatoes into large chunks for meat and bean stews that have long cooking times. Make smaller pieces of tomato for faster-cooking vegetable soups.

Step 3

Add chopped frozen tomatoes to light, broth-based soups about 10 to 15 minutes before serving to maintain the fresh-tomato flavor. Stir tomato chunks into hearty soups and stews made in the slow cooker at the beginning of the cooking process so that the flavor blends with other ingredients and seasonings.

Things You'll Need

  • Cooking pot
  • 2 to 3 tbsp. olive oil
  • Onion, medium, chopped
  • 3 to 4 garlic cloves, minced
  • Basil leaves, fresh, chopped
  • Thyme leaves, fresh
  • Marjoram leaves, fresh, chopped
  • Oregano leaves, fresh, chopped
  • Salt
  • Ground pepper
  • Blender
This Weeks Share

Salinova and Frozen Tomatoes are Featured this Week 
CSA Share 3/9/2017-3/15/2017


                       Full             Partial 
Salinova            2                2
Frozen
Tomatoes         1                 1
Onions             6                  3
Root 1#            6#               3#
Roots 2#          2                  1
 

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Posted 2/23/2017 6:39am by Andre Cantelmo.

 

Dirty Boy Making Trays for Onions

What a difference a few weeks make in New England! These temps have got us all thinking about the spring chores that need doing. I always have fun with onions. We continue to pull onions that were seeded this time last year out of storage, clean them up and enjoy them. While eating a dish made with those onions I watch this years onions grow. This is just one of the things that bring the farm full circle.

Other happenings on the farm this week:

Alex takes his vacation before the heat really turns up on the farm. When he gets back it will be time to tune equipment and get ready to roll.

First tomatoes should be potted up, their final stage before planting into the first tomatoes greenhouses.

We will be looking at a root harvester to make that crop more profitable for us. Also going to a conference on farm efficiency to help keep labor under control.

On March 6th we will welcome our new crew manager onto the farm. Erin will spend the spring getting him up to speed so we can continue to have the fine crew operations that she created.

Many more things in the works. Stop by and check out the summer feel in the greenhouse if you are around.
New from Bell & Goose this week: Similar to Boursin, Herb Rounds from Bell & Goose Cheese Co. Will be available at the farm stand this weekend in three flavors.
 
See you this week!
Locally yours,
Andre 
 

Butternut Hummus

3 pounds butternut squash, peeled and deseeded ½ cup honey 2½ cups extra virgin olive oil 1 tablespoon ground coriander 2 tablespoons cracked Szechuan peppercorns, divided 6 ounces scallions Kosher salt and freshly ground black pepper, to taste 14 ounces smoked and toasted cashews (Chef Scelfo makes these in-house at the restaurant; smoked almonds will work perfectly as a substitute.) 1 tablespoon Urfa pepper (a dark, smoky Turkish pepper available at specialty shops and online) 1 cup lemon juice 

Preheat oven to 350°F. Cut butternut squash into large pieces and toss with honey, ½ cup olive oil, coriander, and 1 tablespoon Szechuan peppercorns. Roast until soft and slightly caramelized, about 30-40 minutes. Meanwhile, sear scallions in a hot skillet in 1 tablespoon olive oil, until lightly charred; season with salt and pepper, let cool, then slice thinly. In a high-powered blender (like a VitaMix), puree cashews or almonds with 1½ cups olive oil, the Urfa pepper, and the remaining Szechuan peppercorns until smooth. Set aside. In a food processor, puree the roasted squash, cashew or almond mixture, remaining olive oil, lemon juice, and scallion until smooth. Season to taste with salt and pepper and set aside.
This Weeks Share

Lettuce and Spinach are the Featured Greens this Week 
CSA Share 2/23/2017-3/1/2017


                       Full             Partial 
Lettuce             1                  1
Spinach        1 Bag              1 Bag
Butternut          2                1
Onions             6                  3
Root 1#            6#               3#
Roots 2#          2                  1
 

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