Farmers' Blog

Field Report

What's New?
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
 

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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
 

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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

Posted 10/30/2016 7:36pm by Andre Cantelmo.

 

  Thursday morning saw a low temperature of 29 degrees on the farm and a definite late fall feel to the air. That afternoon we completed our potato harvest as the rain fell and the light was fading. Many more storage harvests on our agenda along with greenhouse plantings and seeding of cover crops. With all of the fall rain, ponds and streams are thankfully beginning to fill up again.

  Several new items on the share this week. Leeks probably need no introduction. At home we often use them interchangeably with onions. Kohlrabi should be peeled and can be eaten raw shredded or cut into sticks. You will find kohlrabi to have a little sweetness and a good crisp texture. We have also sauteed with other veggies and while I haven't personally attempted kohlrabi chips in the oven, several shareholders swear by the method.

  Enjoy the fall bounty.    Greg

 

This week's share:

                                      Full Share                        Partial Share

Broccoli                              1 lb                                   1 lb

Lettuce                                1                                       1

Lettuce Mix                         1 bag                                1 bag

Apples                                4                                       4

Leeks                                 2                                       2

Kohlrabi                              1                                      1

Roots ( potatoes, carrots, turnips and watermelon radish)

                                         5 lbs                                  2 lbs

Winter squash and Cabbage (all of one item or some of each)

                                        Take 3                               Take 2

Posted 10/24/2016 5:44am by Andre Cantelmo.

We are looking forward to this years Winter CSA.

On Sunday, Jon and I planted over 4600 plants in the green house above.

We hope to do much more planting this week.

Put this together with the houses already planted and

it looks to be a veggie packed winter.

The beginning of the Winter Share means

it is time to take care of all outstanding balances.

Unless you have made a payment plan with us please check your balance here,

then bring a check with you to the first pick up.

We would like to get these squared away with in the next few weeks.

Thanks for joining us this winter!
 
See you this week!
Locally yours,
Andre 

 

How Do You Stay Out of the Weeds?

We use steam to help us control winter weeds in the greenhouses. There are an entire group of weeds that haunt the winter grower. These weeds will out do any of your winter crops and take over. We run a tube down a bed and cover the tube with a tarp. The tarp is help down by chains and steam is injected into the tube. The soil is brought to 180 degrees and held there for 20 minuets. Then presto! weed-free winter without pesticides.
First Winter Share

Last of the Beans? 

Seems Like every year we get to start the Winter Share with the last gasp of summer flavor. This year is no different. Beans will be around at least this week. Depending on how they hold up in the cooler they may last a bit longer. Lets all hope for the best,
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

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Posted 10/16/2016 7:15am by Andre Cantelmo.

 
The entire crew of Heron Pond Farm would like to thank you for your support this summer. Being a CSA member is making a choice to get more involved with your local food system. You made a commitment to us and your commitment has helped us to further our goal of becoming better farmers. You have given us the security we need to be better stewards to the land, and better members of the community.

This year we improved our irrigation system out of necessity and are better prepared for what the future holds. We, with the help of a number of community groups, found a home for so many seconds and fed to many folks to count. We have begun to see real improvement in our soils through the practices we have been investing in over time, practices that your membership has helped to make possible. The CSA has become to back bone of Heron Pond Farm’s cash flow that has allowed us to maintain a crew of six full time farmers. The ability to have consistency in our crew has helped us to create a more sustainable farming system that we all get to enjoy.

We hope you have enjoyed your summer with us. We know we have enjoyed having you. Many of you will be joining us next week for the start of the Winter CSA. For those of you that are not, we hope to see you again next year, and thank you again.

It would be a great help if you could help us improve our CSA. Please cut and past the questions below and follow this link: Building a better CSA. This email will be sent to everyone involved in making your CSA happen. They will use this information to make next year CSA even better.

What was your favorite thing about Heron Pond Farm CSA?

What is the one thing you would change about Heron Pond Farm’s CSA if you could?

Thanks again for taking the time.
 
See you this week!
Locally yours,
Andre 
Time to sign up for Winter CSA!
 
We still have just a few spots left in the Winter CSA. We can not go over 200. Traditionally this is a big week for last minuet sign ups so do not delay: We have 5 share left at the farm stand, 3 left in Portsmouth, 6 left in Dover. 

Sign up today on our website or at the farm stand or at one of our Farmer’s Market booths.

NEW! Partial share! Due to your requests we are now offering smaller sized share, all the greens that you get in a full share but lighter on the roots and storage crops.

Full Share: The full share is great if you cook most of your meals at home. You can see on our website photos and a week by week list of what our shareholders got last winter under the CSA tab, click on “What’s in a winter share

 
We can almost taste the cheese!

Heron Pond Farmers gave a hand moving the cheese vat into it's new home. All of the equipment is here and we're attending to the final details. You'll be able to find Bell & Goose Cheese this Holiday Season in our farm stand.
 

Hasselback potatoes

 

These garlicky Hasselback roasted potatoes are a great side dish. They have a crunchy top with a delicious garlic and rosemary flavor.


Ingredients

  • 8 potatoes (we used Nadine variety)
  • 1/2 cup olive oil
  • 2 cloves garlic, crushed
  • 2 tbsp fresh rosemary, roughly chopped
  • salt and pepper

 

Preparation

  1. Preheat oven to 200°C fan-forced. Line a baking tray with baking paper and set aside.
  2. Cut potatoes into thin slices, without cutting entirely through the slice to separate.Mix the oil with the garlic and brush into the spaces in the potatoes.
  3. Sprinkle with rosemary and salt and pepper.
  4. Bake for 45 minutes.

notes

  • If you place an old chopstick on either side of the potato it will stop the knife cutting all the way through the potato.
  • I like to make sure the garlic is crushed well and sometimes I even grind it in a mortar and pestle with the oil so it releases its full flavor.
  • Be generous with the salt and pepper and try to use freshly ground as it gives the best flavor.

Thank you Sarah George! Be sure to check out her site!
Last Summer Share

Remember this shot? 

Tomatoes are back in the share this week and they might make an appearance in the winter CSA if the temps hold up. This is summer shares last pickup so we included a nice amount of beans. They freeze well if you can’t get through them. They are also likely in the first winter share.
CSA Share 10/16/16
                        Full                        Half
Lettuce             1                            1
Beans               2                            1
Potatoes           2                            1
Apples              3                            2
Carrots             1                          1/2
Carmen            2                            1
Onions             3                             2
Bell Peppers    2                              1
Kale or Chard  1                             1
Winter Squash  1                             1
Tomatoes            2                           1

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Posted 10/9/2016 7:04am by Andre Cantelmo.

The Seeding Never Stops


Two more shares left in the summer season. I must say that despite the drought I think things came together for us this year. We would love for you to rate your share. It helps us build a better CSA for everyone.

We continue to prep for the winter season.This week more seeding and planting. The whole time we are bringing in the storage crops. It's a great time of year and the bounty in the share and farm stand shows it.

Enjoy!
 
See you this week!
Locally yours,
Andre 
Time to sign up for Winter CSA!
 
If you have not signed up yet, you still have time. Check out the links below.

Sign up today on our website or at the farm stand or at one of our Farmer’s Market booths.

NEW! Partial share! Due to your requests we are now offering smaller sized share, all the greens that you get in a full share but lighter on the roots and storage crops.

Full Share: The full share is great if you cook most of your meals at home. You can see on our website photos and a week by week list of what our shareholders got last winter under the CSA tab, click on “What’s in a winter share
 
 

Parmesan Chicken With Caesar Roasted Romaine

Not only is this entire Parmesan chicken recipe in one pan—it comes with a built-in side dish of roasted romaine. Skeptical about roasted greens? Try it, and you'll be a convert.


Ingredients

SERVINGS: 4
  • 4 7-ounce skinless, boneless chicken breasts
  • Kosher salt, freshly ground pepper
  • 1/2 cup grated Parmesan, Pecorino, or Asiago cheese (about 1 1/2 ounces)
  • 1/2 cup panko (Japanese breadcrumbs)
  • 3 tablespoons extra-virgin olive oil, divided
  • 2 tablespoons chopped flat-leaf parsley
  • 2 garlic cloves, chopped, divided
  • 2 large hearts of romaine, halved lengthwise
  • 4 anchovy fillets packed in oil, drained, chopped
  • 1 lemon, cut into 8 wedges

 

Preparation

PREP: 10 MINTOTAL: 20 MIN
  • Preheat oven to 450°. Line a large rimmed baking sheet with foil. Season chicken with salt and pepper; place on prepared sheet. Combine cheese, panko, 2 Tbsp. oil, parsley, and 1 garlic clove in a medium bowl; season with salt and pepper. Pat panko mixture onto breasts. Roast chicken until crumbs begin to turn golden, about 10 minutes.
  • Drizzle romaine with 1 Tbsp. oil and sprinkle with remaining 1 chopped garlic clove. Season with salt and pepper. Remove sheet from oven; place romaine around chicken. Roast until chicken is cooked through and lettuce is browned at edges, about 5 minutes. Divide among plates. Top lettuce with anchovies; garnish with lemon wedges for squeezing over.

 


Thank you Sarah George! Be sure to check out her site!
We can almost taste the cheese!

Heron Pond Farmers gave a hand moving the cheese vat into it's new home. All of the equipment is here and we're attending to the final details. You'll be able to find Bell & Goose Cheese this Holiday Season in our farm stand.

CSA Share 10/9/16
                        Full                        Half
Lettuce             2                            1
Beans               1                           1/2
Potatoes           1                            1/2
Apples              3                            2
Carrots             2                            1
Carmen            2                            1
Onions             3                             2
Bell Peppers    1                              1
Kale or Chard  1                             1
Winter Squash  1                             1
Broccoli               1                           1/2

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