Farmers' Blog

Field Report

What's New?
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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Posted 1/26/2017 8:59am by Andre Cantelmo.

The Hits Just Keep Coming!

The numbers are in and this is the best winter season we have ever had for greens. The good news is that there is no sign of them letting up. We should be good shape through the end of the winter season. 

Last Week For Early Bird Discount! --January 31st is the last day to pay your share off in full to take advantage of the early bird discount. There is still plenty of time to get in on it. 

Early Bird Discount--Pay in full by 1/31 and get the 2017 share at the 2016 price!

We have been holding down our price for years. At some point there comes a time when we need to raise our prices in order to keep the same quality share. Everyone at Heron Pond Farm wanted to do it in a way that would be the least painful to our shareholders and have the added benefit of getting the farm the money when it needed it the most. So we brought back the Early Bird Discount. We are hopping to get 100 shares all signed up and paid for by the end of January. Register today, then send in a check with a copy of your conformation email.
 
See you this week!
Locally yours,
Andre 
 


Anna's Cheese Is Available Now!
Get it at our stand or a market near you.



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! 

This Weeks Share

Winter Harvest
CSA Share 1/26-2/1
 

Click on image to enlarge

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Posted 12/29/2016 10:24am by Andre Cantelmo.
We are happy to announce that we will be offering a winter flower csa share!

Just in time to keep spirits up as we head into the cold grey days of winter.

Pick up a fragrant bouquet of freesia, anemones, ranunculus and stock

grown at Blue Bell Greenhouses in Lee NH alongside your veggies.

All bouquets are made up of at least 10 stems

requests for straight bunches of anemones or freesia can be accommodated.

To sign up simply bring a check to your next pick up,

we’ll have a registration card to fill out at the time of payment.

Checks can be made out to Blue Bell Greenhouses for $52.

Pick-Up Dates:

Dover: Jan. 16th & 30th, Feb.13th & 27th

Portsmouth: Jan. 18th, Feb. 1st & 15th, Mar. 1st 

Farm Stand: Jan. 26th, Feb. 9th & 23rd, Mar.9th       

This week our featured green will be Salinova grow by us at Blue Bell green houses. Regarded as the newest innovation in salad mix production, Salanova offers versatility, efficiency, and high value. Harvested as fully mature heads, the flavor and texture have more time to develop than traditional baby-leaf lettuces. From the unique structure of the core a multitude of uniformly sized leaves develops that is harvestable with one simple cut. Salanova is more than 40% higher yielding, has better flavor and texture, and double the shelf life of traditional baby-leaf lettuce.
As manly flower growers, Yuda and Amy Daskal don't use all their green house space in the winter. They are good enough to let us use these high beds to grow truly great greens.
See you this week!
Locally yours,
Andre 
 

What do I do with a pumpkin besides pie?

We looked around and found this great information by Carl Hanson from Allrecipes. 19 Healthy Pumpkin Recipes. Our favorite is the smoothie!


That vibrant orange color tells us something about pumpkin’s health properties. Yes, it’s an excellent source of beta carotene, the powerful antioxidant. Our bodies translate beta carotene into Vitamin A, which is thought to protect us from certain cancers and other diseases, too. Vitamin A is also key for keeping your eyesight keen.

Pumpkins are also a good source of fiber, potassium, and vitamin C. The seeds, meanwhile, are packed with fiber and protein; they are also an excellent source of zinc, magnesium, manganese, iron, and monounsaturated fat.

In the kitchen, treat pumpkin as you would any winter squash. Try it in healthy soups, stews, chili — even pancakes.

You really will not want to miss out on some of these options.

                           

This Weeks Share

Winter Harvest
CSA Share 12/29/16-01/04/17
 

Click on image to enlarge

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Posted 12/15/2016 9:06am by Andre Cantelmo.

Get Those Sprouts Up Before the Freeze!

Snug as a bug in a rug...or under a rug.

This week the artic cold will move in strong. We have spent most of the week making sure all your food will be safe from the cold (main reason that your newsletter is late). Now you don't have to fret negative 25 degree wind chill. Your food is safe with us.
Growing enough used to be the hard part. Now, it seems building areas to keep all the food is the challenge. We learn more every year. Two years ago we did not hard this bin stacker. Now, we could not live with out it.
We got the chance to hang out with a famous farmer this past week. Eliot Colmen has done so much for New England growers and wrote the first handbook we used to get started with winter growing. We spent some time going over the new tools at the "slow tools" conference at Stone Barns. It was lot's of fun and we picked up a few tricks that Heron Pond Farm will certainly use going forward.
See you this week!
Locally yours,
Andre 
 

 

Parsnip Patties Recipe


INGREDIENTS:

3 cups shredded peeled parsnips (about 1 pound)                                               
1 egg, lightly beaten     
1/2 cup all-purpose flour      
1/2 teaspoon salt                     
1/2 cup honey, warmed                                                                                                                                                               

Directions

In a bowl, combine parsnips, egg, flour and salt. Drop batter by 1/2 cupful's onto a lightly greased hot griddle. Fry over medium heat for 4-5 minutes per side or until vegetables are tender. Serve with honey. Yield: 6 servings.                                                
This Weeks Share

Winter Harvest
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

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Posted 11/21/2016 7:43am by Andre Cantelmo.

Happy Thanksgiving folks!  

We have been busting a lot of food out of the fields to get ready for the cold that is on its way. I have not had the kind of time to write those nice long newsletters that most of you are used too. Nevertheless, we keep moving forward and are happy for our first real break of the season.  

The last crop to get out of the ground is the carrots. We have maybe 30,000 pounds to collect yet. This means great carrots for your share all winter but also for the local food system. If you have seen this years winter crop then you already know how nice they are.  

This weeks share is a big one. We know many of you have a big meal to get ready for this week. Remember, that this is two weeks worth of food. There is no CSA pick up next week. This marks the turn where we go two weeks between shares till spring.  

Have a great holiday  

Andre  

                                   Full                      Part

Leeks                             2                          2

Celeriac                          2                          1

Greens                           1                          1

Carrots                           2                          1

Apples                            3                          3

Squash/                          2                          1 

Pie Pumpkins

Sweet Potato                   2                          1

Brussels Sprouts              1                          1

Kale                               1/2#                     1/2#

Broccoli/Romenesco/         1#                       1# 

Cauliflower Choice          

Roots                               3#                        1#

Posted 11/13/2016 9:01am by Andre Cantelmo.

Some winter food may be hard to get used too.

We have gotton feedback that Kohlrabi

may be backing up in your pantry.

There are no Kohlrabi or cabbage in your share this week,

and here are someideas of what to do with what you have.

Our fellow foodies over at Boston Organics have a nice blog about Kohlrabi.

Hope you all find this useful.

We love this veggie here at the farm and we think many of you will love it too.

Kohlrabi is one of the most unique veggies that we deliver. You might look at these little guys and think they're a mix between a cabbage, a turnip, and an alien, but hopefully that won't stop you from enjoying all that they have to offer.

A descendant of wild cabbage, kohlrabi tastes like a milder, sweeter version of fresh broccoli stems. You can cook it in a variety of ways, and many enjoy eating it raw. Before preparing the kohlrabi, just peel the skin and cut it up!

Here is a list of 5 exceptional things you can do with this funky little veggie.

BAKE IT

The easy and efficient way to prepare kohlrabi. Once out of the oven you can flavor it with seasonings, a sauce, or just eat it plain. This recipe for Baked Kohlrabi Fries dusted with Chili Powder takes a unique twist on french fries and adds a spicy kick.
PICKLE IT
The great way to preserve vegetables, allowing you to savor their flavor at a later date. Pickling brines can be used to create sweet, sour and tangy flavors. Check out this recipe for Quick Kohlrabi Pickles from Hungry Tigress!
STEW IT
Kohlrabi is a flavorful and hearty ingredient for soup. Feel free to use as the base or a component for your next heart-warming bowl. We like this simple recipe for Kohlrabi Soup from Gastronomer's Guide.
BRAISE IT
Like cabbage, kohlrabi can really benefit from a good braising. Its mild taste allows it to pick up flavors from the cooking liquid and stay tender until it is consumed. This simple recipe for Butter Braised Kohlrabi features the vegetable's natural flavor and requires very minimal ingredients.
DON'T COOK IT AT ALL
Kohlrabi is often eaten baked, roasted or sautéed but can also be enjoyed raw. Many people find it makes a great fresh salad or cole slaw. Check out this recipe for a spicy Asian-inspired Kohlrabi Salad from Sassy Radish.
 
 
See you this week!
Locally yours,
Andre 
 

Bell & Goose Cheese Co. Begins

It’s been a long road to open the cheese kitchen on Heron Pond Farm but we have done it! The first batches of Camembert and Tomme will be made this Wednesday! Just in time to be ready for Holiday entertaining. You’ll be able to find our cheese at our farm stand and the Seacoast Eat Local Farmers Market at the Wentworth Greenhouses Dec. 17th, Jan 7th, Jan 28th, Feb 25th, and March 25th. Bell and Goose is on Instagram and Facebook if you’d like to see more. 
This Weeks Share

Picking up Roots, Lots of Roots 
CSA Share 11/14/16

Because of the holiday, the farm stand will have a different share then Dover or Potsmouth. Both Dover and Portsmouth have one more share before the holiday. So in addition to the below, the farm stand CSA will receive 2 leeks, 1 bag of salinova, and 2 celeriac for the full share 1 for the partial.
                       Full                        Partial 
Broccoli or      2#                          2#
Brussels
Lettuce             1                            1
Apples              3                            3
Kale                  1                             1
Onions             3                             3
Sweet Potatoes 2#                          1#
Carrots             2#                          1#
Group 1:          2                            1
Pie Pumpkins
Winter Squash
Group 2:          3#                          1#
Roots

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Posted 11/7/2016 5:36am by Andre Cantelmo.

The share for the week of 11/7/16

Full Half
4 Apples 4 Apples
1 Lettuce 1 Lettuce
2 Leeks  2 Leeks
1 Chard 1 Chard
1 Brussels Sprout Stalk 1 Brussels Sprout Stalk
2 Winter Squash 1 Winter Squash
1 Cabbage 1 Cabbage

4 lbs Choice of Roots

Potatoes, Beets, Turnips, Watermelon Radish, Rutabaga

1 lb Choice of Roots

Potatoes, Beets, Turnips, Watermelon Radish, Rutabaga

 

Winter Squash, Leek and Farro Gratin With Feta and Mint 

Teriyaki Cabbage Steaks 

Roasted Brussels Sprouts