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CSA Pickup #1

Posted 6/3/2018 9:31am by Andre Cantelmo.
 
Welcome all! 
 
We are excited for the week #1 launch of the 2018 CSA!
 
-Farm Stand pickup week #1 is Monday June 4th- Sunday June 10th 9
 am to 6 pm
-Dover pickup #1 is Tuesday June 5th 3-630 pm at 126 Mast Road
-Portsmouth pickup #1 is Wednesday June 6th 3-630 pm at 50 Willard Ave 
 
-Throughout the season, feel free to let me or one of our friendly staff at the Farm Stand if you cannot make a pickup and would like us to put your account on a vacation hold. We can schedule a double pickup the week before or after. 
 
-Just wanted to remind all that payments for the share are due at the first pickup, unless you have made other arrangements with one of us. 
 
CHOICE LIST #1
 
Group 1 Group 2
1 box of greens 1 head of lettuce
2 heads of lettuce 1 lb of carrots
2 lbs carrots 1/2 lb bok choy
1 lb bok choy  
4 pack basil plants  

BONUS - one tomato for all full and partial shares.

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

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

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

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

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

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

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

Our Crew Manager Terry raves about his cookout invention:

A CARROT HOT DOG

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

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

Stir Fried Bok Choy with Carrots and Ginger this week!

Ingredients:

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

Procedure:

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

Hope you enjoy!

Kelsey and the Heron Pond Farm team

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