Farmers' Blog

Field Report

What's New?
Posted 8/14/2016 10:27am by Andre Cantelmo.

 

This weeks news comes from a researcher doing work here at Heron Pond Farm.

 

 

My name is Rafael Valentin and I am a fourth year doctoral student at Rutgers University in the Ecology and Evolution graduate program. I conduct research on invasive species, spanning several areas that contribute to invasion dynamics at both large biogeographical and small local scales. Specifically, I address surveillance and monitoring methods for invasive species, while also designing advanced techniques to more readily detect invasives before they become problematic. I also focus on global transport and invasion pathways in an effort to determine where the invasive species come from, and how they got there. My current research efforts are focused on developing new surveillance methods and mapping the global invasion pathways for an agricultural pest, the brown marmorated stink bug (Halyomorpha halys) that is spreading rapidly across the United States.

 

 

Previous research has shown that this bug originated from Asia, mainly in the Beijing, China area. It was first found in the United States in Allentown, Pennsylvania, and quickly established throughout the mid-Atlantic area. This is a voracious agricultural pest that does not depend on any specific crops. The damage that they cause to crops is substantial, with historic losses in Maryland in 2012, resulting in a 100% loss of peaches. Due to the dramatic level of destruction this pest can cause, there is a high need to control them and mitigate the damage this pest will cause on farms. The goal of my new surveillance method is to detect the presence of this pest using molecular methods without having to ever see it. This removes the need for populations to be at high numbers, before they can be seen in traps, which can allow for a more rapid response to eradication and control efforts in agricultural fields.

 

 

The premise behind this research is rooted in a concept called “environmental DNA” (eDNA). This states that all living organisms shed biological material that contains their DNA directly into their surrounding environment. My work at Heron Pond Farms is to apply this technique, which is usually used in aquatic systems, to a terrestrial system for the benefit of agriculture. With the help of the farmers, I have set up several traps throughout the farm that are traditionally used to detect the brown marmorated stinkbug. In addition, I am also collecting samples from various crops throughout the farm, which have the potential to contain brown marmorated stinkbugs’ DNA. These samples are then taken back to Rutgers University for genetic analysis. By using the traditional methods alongside my own techniques, I am able to directly compare which of the methods is most effective.

 


Thank you so much Rafael for your work with invasives. This kind of work goes a long way towards making our lives better out here on the farm.
 
Locally yours,
Andre 

 


Cool as a Cucumber Beet Soup
Serves 2
 
4 beets, peeled and chopped
1 cucumber, peeled and seeded
1 tablespoon chopped onion
Juice from ½ a lime
2 tablespoons extra virgin olive oil
5 basil leaves
1 cup water
Black pepper & sea salt to taste
 
Blend all ingredients together in a blender or food processor.
Chill for at least 15 minutes and serve.
 


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

Don't forget to check out our Free Children's workshops!


CSA Week Five 7/3-7/9
 
Click on image for full size.

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Posted 7/31/2016 11:06am by Andre Cantelmo.

Boston Area Gleaners

This weeks crop report from one of our year round farmer, and crew chief Erin. Erin has been with us a good time now. She has taken on Heron Pond's food justice mission and is taking is to great places. More to come from Erin soon! If you have and interest in food justice feel free to get in touch with her.

At Heron Pond Farm we strive to build community through local agriculture. Building a local food system for all of us doesn’t only mean our CSA members, local restaurants, and schools. It also includes soup kitchens, food banks, and food pantries. We have been busy this growing season making sure that there is a reliable supply chain of surplus produce between our farm and all our neighbors in need.

This past Sunday we invited the Boston Area Gleaners to our beet and chard field. There, seven volunteer gleaners harvested a total of 430 pounds of produce. Gleaning is the act of collecting surplus crops from farmer’s fields. In ancient times, land owners invited peasants into their fields after the main harvest was completed, allowing them to take what they needed from the left overs. In today’s world, there are many gleaning organizations that have a core group of dedicated volunteers who harvest surplus crops to donate to local area food pantry’s, meal programs, and low income markets. These gleaners give farmers a way to use produce that would otherwise be left in the fields to be tilled under.

This coming Sunday the Boston Area Gleaners will be visiting again. They are a great group and could always use more hands. If you would like to get involved with gleaning visit their site athttp://www.bostonareagleaners.org/. Or check out our friends at Seacoast Eat Local: http://seacoasteatlocal.org/2013/06/gleaning-with-seacoast-eat-local/


See you this week!

Locally yours,
Erin 

Roasted Corn & Tomato Salsa
Adapted from NYT Cooking
 
Makes about 2 ½ cups

1 ½ pounds ripe tomatoes
1 or 2 jalapeños (about 1 ounce)
1 ear of corn, shucked
½ small onion, sliced about 1/4 inch thick (about 2 ounces)
4 garlic cloves, peeled
Sea salt to taste
1 ½ teaspoons lime juice
¼ cup water (optional)
⅓ to ½ cup chopped cilantro (to taste)
 

Preheat broiler and set rack 4 inches below. If your broiler and oven are separate, also preheat the oven to 425 degrees. Line 2 baking sheets with foil.
 
Place tomatoes and jalapeños on one of the baking sheets and set under broiler, about 4 inches from heat. Broil for about 6 minutes, until skins are charred and blackened in spots. Using tongs, flip over tomatoes and jalapeño and continue to broil for another 6 minutes. The tomatoes and chiles should be softened and cooked through as well as charred. Tip tomatoes and chiles, along with any juices in the pan, into a bowl and allow to cool.
 
Place corn on baking sheet and set under the broiler. Broil until you hear the kernels beginning to pop, 2 to 4 minutes. Corn should be nicely browned on one side. Flip over and broil for 2 minutes, or until you hear popping, on the other side. Remove from heat, allow to cool, then cut kernels from cob and set aside.
 
If using the same oven to roast the onions, turn heat down to 425 degrees. Break up onions into rings and place on baking sheet in a single layer. Add garlic and place in oven. Roast, stirring every 5 minutes, until onions have softened and are lightly browned and charred on edges and garlic is soft and browned in spots, about 15 minutes. If some of the smaller pieces of onion begin to char more quickly than others, remove them sooner.
 
Stem jalapeños and place with onions and garlic in a food processor fitted with the bowl as necessary. Transfer to a large bowl.
 
When tomatoes are cool enough to handle, core and discard skins (hold over bowl to catch juices). Place in food processor with juice and pulse to a coarse purée. Add to bowl with chopped onions, garlic and jalapeño. Add the lime juice, season generously with sea salt and stir in the cilantro and corn. If desired, thin out with water.

 

Thank you Sarah George! Be sure to check out her site!
A word or two about the drought and CSA
 
We have heard that there are more than a few CSA’s that have had to cut back or suspend the distribution of produce do to the lack of water. While this drought is profound and perhaps worse than we have seen, we do not anticipate having to cut back on the CSA. Most of you will remember the membership agreement that you had to check off before you could sign up for a share. This agreement contains the essence of what CSA is about. Nevertheless, some may not have seen it as we tend to check off these things in our live all the time, one example being the terms of service to get an app on our phones. For those of you who missed it I reprint it here:

By purchasing a share in the Heron Pond Farm CSA program, I have accepted the terms of this membership agreement.

Members of the CSA will receive a weekly share consisting of approximately 4-12 items (shares will vary in size and weight depending on the time of the season). One aspect of CSA is that members support their farmer by sharing in the inherent risks of agriculture (poor weather, drought, crop failure, etc.) and the rewards (responsibly grown, exceptionally fresh vegetables, the bounty of a good season, etc.) involved in farming. CSA farmers purposely plan for such contingencies; the farmers use growing techniques that protect the harvest to minimize the risk and optimize the rewards. On the whole members will get a wide variety of vegetables in plentiful amounts.
I understand this principle and agree that there is no guarantee on the exact amount or type of produce I will receive in my share. By participating in the CSA, I am supporting the local farmer as well as more equitable food distribution, and I am helping to create a more environmentally and economically healthy society.


By becoming a member, I agree to support the farm with timely payments. I commit to picking up my share(s) weekly and I understand that if I, or someone I designate, is unable to pick up my share(s), they will be donated to the local food pantry. 

I truly hope the shareholders in those CSA’s that are affected by drought will be understanding and realize that this is what they sighned up for. Sadly, some will not. They will see their CSA as more of a subscription veggie service and not support the farm the following year. I know Greg and I have thought of the CSA we run as more of a hybrid, trying to make the share work for folks even when some crops failed. It brings up an interesting question of what are you looking for in your CSA? What kind of security to you expect? What where your goals when you joined? We would love to hear from you. Let us know what you think.
 

KEEP IN TOUCH

Posted 7/31/2016 10:02am by Andre Cantelmo.

CSA Week Eight 7/24-7/30

This time of year we begging to think about the next season. Last year we planted rye in a all of our fields for soil building. Some of the land we leave to cover crop standing. This gives us a source of cover crop seed for next year as well as mulch straw. Believe it or not, there is more organic matter being formed below the ground then above. So these fields will see a net increase in organic matter from the year before. Where did the carbon come from? The air around us. So, good farming practices not only improve soil but help scrub carbon out of the air. Yeah farming!

Check out the video

https://www.dropbox.com/s/rsg1d26staxua5a/2016-07-22%2015.08.24.mp4?dl=0
 

We can do this with oats, wheat, and barley as well. Some years our shareholders have even gotten some wheat berries in a winter share. The important thing is to keep doing things that are going to build a nice soil. Without good soil the entire system falls apart. We hope you take some time to check out the video of the grain harvest. It is a lot of work but fun as well.

These small systems where everywhere in the 1950’s. As the green revolution took apart our regional food system the equipment got bigger and bigger to reflect our new centralized food system. Heron Pond Farm is just a small part of bringing regional food systems back to this country. Having access to this small piece of equipment lets us farm in a way that gives back to the land while helping to complete our regional food system.

Thanks for all your support!

See you this week!
Andre

July 26th, 2016 1:00pm - 2:00pm &July 28th, 2016 9:00am - 10:00am

Fruit and Vegetable Stamps –Who needs stamps when you have an entire garden! We'll use items from our garden as stamps and paintbrushes to make our very own garden art. 
 

Thai-Style Haricots Verts


 

  • 2 tablespoons peanut oil
  • 2 small dried red chiles
  • 3/4 pound haricots verts, trimmed
  • 3/4 pound red Swiss chard, stems cut into 3-by- 1/4 -inch matchsticks and leaves into 2-inch pieces
  • 1/2 pound shiitake mushrooms, stems discarded and caps sliced 1/4 inch thick
  • 2 medium garlic cloves, minced
  • 1/2 cup chicken stock or canned low-sodium broth
  • 2 tablespoons fish sauce, preferably Squid brand, or 2 tablespoons soy sauce mixed with a pinch of sugar (see Note)
  • Heat 1 tablespoon of the oil in a large nonreactive skillet until almost smoking. Add the chiles and cook over moderately high heat until just brown, about 30 seconds. Add the beans and the Swiss chard stems and sauté until tender and charred, about 6 minutes. Transfer to a platter and discard the chiles.
  • Heat 2 teaspoons of the oil in the skillet. Add the shiitakes and sauté over high heat until softened and browned, about 3 minutes. Add the shiitakes to the beans.
  • Heat the remaining 1 teaspoon oil in the skillet. Add the garlic and cook over high heat, stirring, until fragrant but not browned, about 30 seconds. Add the Swiss chard leaves and 2 tablespoons of water and cook until wilted and tender, about 2 minutes. Return all the vegetables to the skillet and sauté until heated through. Stir in the chicken broth and fish sauce and heat through. Serve warm.

NOTES

Fish sauce is available at Asian markets.

From Food and Wine

Heron Pond Farm - PlantID/Foraging Walks

and Food Preservation Workshops

 

Take a walk, have some fun, learn about edible plants.

Join Jan Wirth of   “Nettles & Knotweed” at Heron Pond Farm for a monthly Plant ID/Foraging Walk on the farm beginning Sunday, July 24.  Jan and local forager Rob Wolfe of Yellow Birch Herbs will lead a walk on the farm each month which will focus on identifying wild and not so wild edible and medicinal plants.
 

Plant ID/Foraging Walk – Sunday, July 24 from 10AM to Noon. $25

Our first walk will focus on mid-summer plants that are ready to harvest in July. Dress for a warm summer day; bring insect repellant and a water bottle. A wild snack and handouts will be provided. We will meet in the parking lot at the Heron Pond Farm farm stand.

 

Please call Jan Wirth at (207) 251-2333 to register for the walk or for more information. We will be posting future workshops on the Nettles & Knotweed Facebook page – www.facebook.com/nettlesandknotweed

 

 

Always wanted to know more about preserving all the amazing produce from Heron Pond Farm and your CSA share?

Jan Wirth of “Nettles & Knotweed” is a University of Maine Cooperative Extension Master Food Preserver. She will teach a monthly food preservation class “The ABCs of Food Preservation” at the farm beginning Tuesday evening, July 26.

 

Food Preservation Workshop – Tuesday, July 26 from 6 – 9PM $35

This workshop is part of a monthly series “The ABCs of Food Preservation.” In this workshop we will discuss the basics of various methods of preserving the harvest using blueberries as our primary ingredient as they are currently ripe and abundant at the farm. Snacks and handouts will be provided. Workshops will be held at the Heron Pond Farm farm stand.

 

Come early and pick some blueberries from the U-Pick area next to the farm stand so you can re-create what you learn at the workshop when you get home. $3.50/lb.

 

Please call Jan Wirth at (207) 251-2333 to register for the workshop or for more information. We will be posting future workshops on the Nettles & Knotweed Facebook page – www.facebook.com/nettlesandknotweed

Posted 7/17/2016 5:21pm by Andre Cantelmo.

If you did not get the fancy email through Mailchimp at the same time as this mail please unblock us from your spam or promotional folder. Thank!

CSA Week Seven 7/17-7/23

The blueberries have not looked this good in years. The crew put in a lot of time pruning this spring and Greg has set up a nice watering system that will keep the bushes in good shape going forward. We are not the only ones that have noticed. The birds are getting more then there share, as a matter of fact they are getting your share. We need to work together to get our share of the berries back. The best way to do this is to get more folks out in the patch. In past years we set it up so you could either get berries in your share or pick twice as much. This year we invite you to pick a season’s worth of berries all at once! This helps the farm in so many ways. First the berries will be picked instead of eaten. Our crew is finding it hard to stay ahead of them. Next, the more people that are in the patch the less birds will be. They don’t like sharing the space with you and will run away for the most part. Most importantly, this brings all of us together in the true spirt of CSA. You get to be out on the farm that you invested in, bringing in your share of the crop.

Peak berry season is three weeks long. Any time during these three weeks you may come and pick your berries. You can pick all three week’s worth at once if you like, this may come in handy for those coming from our remote sites. Of course you can pick more if you like and receive your CSA discount. Greg and I have made it a priority to include bird netting in next year’s budget. We estimate that the birds are getting 50% of the crop. Bird netting will go a long way towards assuring plenty of berries in future years shares. Thanks for your help and enjoy all the berries!

Why not time your berry picking with a free children's Garden Program with Abigail Langsner.  Abi is so excited to be combining her passion for teaching and farming in the Children’ Garden here at Heron Pond Farm. A graduate of the University of Vermont, she’s been teaching elementary school for eight years now and is currently a fourth grade teacher in Ipswich. Her love for farming grew from summers spent being a “farm kid” on her grandparents’ small fruit and vegetable farm in Georgetown, MA.  While it’s been awhile since she slid down a hay pile, she’ll always be a farm kid at heart. 
 
July 19th, 2016 1:00pm - 2:00pm July 23, 2016 9:00am-10:00am
The Buzz About Bees –Do you hear that buzz? It's a bee hard at work pollinating the plants in our garden. We'll learn why bees are so important for our gardens and even practice our own bee dance.
 
July 21st, 2016 9:00am - 10:00am July 23ed, 2016 1:00pm-2:00pm
Container Gardening– Bring your own container (a pot, clean yogurt container, old Tupperware, or even an old, too small rain boot will work). You'll learn how a seed grows, plant your own seeds, and bring them home to watch them grow. 

See You This Week!
Andre

ZUCCHINI NOODLES
(Makes 2 servings)

2 zucchini, shredded or “spiralized” using a vegetable spiralizer

¼ cup tahini (sesame paste)

¼ cup fresh lemon juice (about 2 lemons)

1 clove garlic, minced

⅛ teaspoon onion powder

¼ teaspoon sea salt

⅛ cup water or more for desired consistency

1 teaspoon honey

Shred or spiralize zucchini and place to the side.  If you prefer a warm meal, heat 1 tablespoon of oil in a pan over medium to high heat and add zucchini. Sauté for 2-3 minutes until soft. Remove from heat and place in a strainer.

Combine remaining ingredients in a small bowl and whisk with a fork. Add more water to thin the dressing, if desired. Top zucchini with dressing, toss, and serve.
 
 

 

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

Heron Pond Farm - PlantID/Foraging Walks

and Food Preservation Workshops

 

Take a walk, have some fun, learn about edible plants.

Join Jan Wirth of   “Nettles & Knotweed” at Heron Pond Farm for a monthly Plant ID/Foraging Walk on the farm beginning Sunday, July 24.  Jan and local forager Rob Wolfe of Yellow Birch Herbs will lead a walk on the farm each month which will focus on identifying wild and not so wild edible and medicinal plants.
 

Plant ID/Foraging Walk – Sunday, July 24 from 10AM to Noon. $25

Our first walk will focus on mid-summer plants that are ready to harvest in July. Dress for a warm summer day; bring insect repellant and a water bottle. A wild snack and handouts will be provided. We will meet in the parking lot at the Heron Pond Farm farm stand.

 

Please call Jan Wirth at (207) 251-2333 to register for the walk or for more information. We will be posting future workshops on the Nettles & Knotweed Facebook page – www.facebook.com/nettlesandknotweed

 

 

Always wanted to know more about preserving all the amazing produce from Heron Pond Farm and your CSA share?

Jan Wirth of “Nettles & Knotweed” is a University of Maine Cooperative Extension Master Food Preserver. She will teach a monthly food preservation class “The ABCs of Food Preservation” at the farm beginning Tuesday evening, July 26.

 

Food Preservation Workshop – Tuesday, July 26 from 6 – 9PM $35

This workshop is part of a monthly series “The ABCs of Food Preservation.” In this workshop we will discuss the basics of various methods of preserving the harvest using blueberries as our primary ingredient as they are currently ripe and abundant at the farm. Snacks and handouts will be provided. Workshops will be held at the Heron Pond Farm farm stand.

 

Come early and pick some blueberries from the U-Pick area next to the farm stand so you can re-create what you learn at the workshop when you get home. $3.50/lb.

 

Please call Jan Wirth at (207) 251-2333 to register for the workshop or for more information. We will be posting future workshops on the Nettles & Knotweed Facebook page – www.facebook.com/nettlesandknotweed

KEEP IN TOUCH

Posted 7/3/2016 9:35am by Andre Cantelmo.

"Knee High By The Fourth of July!" Who's Knees?

This weeks crop report from one of our year round farmer Alex. Alex has been with us a few seasons so he is getting a sense for the rhythm of the year.

The view from the tractor seat changed pretty dramatically over the course of the month of June.  The month started with corn that had just poked a leaf above the soil and ends with those same plants up around my knees.  Greens that were planted in the beginning of the month are already ready to be mowed so that the beds can be prepped for another round of seeding.  And weeds that weren’t there last time I looked are somehow shooting up and vying with the leeks for sunlight. 

July starts with the first and most tender of our potato crop, yet even as we harvest and enjoy the tasty tubers in a summer potato salad, we are working diligently to make sure that the other three acres of potatoes provide a plentiful harvest to put in the root cellar come fall.  And that is representative of the task we face in July.  As planting slows down we will turn our attention from getting plants in the ground to taking care of the crops we have already planted, making sure there is plenty of tasty and beautiful produce for summer and beyond.

 

See you this week!

Locally yours,
Alex 


Heron Pond Farm ~ Children's Garden Workshops

We are very excited to be starting a Children's Garden Program at Heron Pond Farm this year with Abigail Langsner.  Abi is so excited to be combining her passion for teaching and farming in the Children’ Garden here at Heron Pond Farm. A graduate of the University of Vermont, she’s been teaching elementary school for eight years now and is currently a fourth grade teacher in Ipswich. Her love for farming grew from summers spent being a “farm kid” on her grandparents’ small fruit and vegetable farm in Georgetown, MA.  While it’s been awhile since she slid down a hay pile, she’ll always be a farm kid at heart. 

Please accompany your child(ren) during all workshops.  Workshop descriptions can be found below. Printable calender available here.

Container Gardening
– Bring your own container (a pot, clean yogurt container, old Tupperware, or even an old, too small rain boot will work). You'll learn how a seed grows, plant your own seeds, and bring them home to watch them grow. 

Making Mud Pies –You’ll make a pie out of mud, decorate it with the garden's bounty, and let it bake in the sun. Later you can feed it to your compost pile! 
Stone Paperweights - Lots of rocks can make it hard for plants to grow, but you will find a good use for ours. You'll paint your own beautiful paperweight using a rock you discover in the garden.  
Three Sisters Gardening –We'll have fun planting our own "Three Sisters Garden" and watch and wait as the corn, beans, and squash help each other grow! We may even have a chance to play Three Sisters Tag. 
Digging for Decomposers - Have you ever wondered who lives below our feet? There is an entire world of wiggly worms and burrowing bugs who are decomposers. They help make our garden soil fertile. Let's explore the world beneath our feet and see what we can find. 
The Buzz About Bees –Do you hear that buzz? It's a bee hard at work pollinating the plants in our garden. We'll learn why bees are so important for our gardens and even practice our own bee dance. 
Fruit and Vegetable Stamps –Who needs stamps when you have an entire garden! We'll use items from our garden as stamps and paintbrushes to make our very own garden art. 


Beet & Sugar Snap Pea Salad
Serves 6 


3 medium beets, trimmed (peel after baking)
1/2 pound sugar snap peas, trimmed
1 tablespoon plus 1 teaspoon Dijon mustard
1 tablespoon plus 1 teaspoon cider vinegar
1/4 cup olive oil
3 tablespoons chopped fresh dill or 1 tablespoon dried
2  teaspoons honey
1/4 pound fresh arugula or salad greens

 

Preheat oven to 375° (or wrap in foil on the grill). Wrap beets in aluminum foil. Bake until tender, about 1 hour. Cool. Peel beets and cut into wedges.
Cook sugar snap peas in large saucepan of boiling salted water until crisp-tender, about 1 minute. Drain. Rinse with cold water; drain well. Pat dry.
Mix mustard and vinegar in small bowl. Gradually mix in oil, then dill and honey. (Can be prepared 4 hours ahead. Cover sugar snap peas and chill. Cover dressing and beets separately and let stand at room temperature.)
Line platter with arugula or salad greens. Mix beets, sugar snap peas and dressing in medium bowl. Season with salt and pepper. Spoon on top of the arugula or salad greens.
 
Adapted from ediblecommunities.com
 

 

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

Full Share:                                    
1 Quart of Potatoes                       
1 Bunch Beets                             
2 Lettuce Heads                              
2 Tomato                                      
1 Pint Peas                                  
1 Bag Greens


1 Bunch Chard

Half Share:


1 Pint of Potatoes                       
1 Bunch Beets                             
1 Lettuce Heads                              
1 Tomato                                      
1 Pint Peas                                  
 

                                                      KEEP IN TOUCH

Posted 6/26/2016 8:55am by Andre Cantelmo.

CSA Week Four 6-26 to 7-2

Water seems so simple most times. Yet when folks ask us if we are chemical free it is the first chemical that comes to mind. So important, not only for the reasons that come to mind, but for all other nutrient uptake. NH4+, NO3-, Ca++, and H2PO4- are all nutrients that plants cannot uptake without water. All are part of the chemical dance that has come together to form life and on this planet that has all come about do to water.

Thankfully on this farm we have invested well in the moving of water. In dry years like this it can make the difference between no crop and the best year of your life. I am finding myself grateful to the farmer before me that set up irrigation system, as well as to all the folks working on better ways for us to get our job done. Seeing the happiness in the plants for the water they are getting fills me with pride in our farm. So when you are enjoying your share this week take some time to think about the wonders of water.
 

See you this week!

Locally yours,
Andre 

Full Share:                                    Half Share:
1 Bunch Scallions                        1 Bunch Scallions
1 Bunch Chard                             1 Bunch Chard
1 Bag Salinova                              1 Bag Salinova
2 Tomato                                       1 Tomato
1 Pint Peas                                    1 Pint Peas
1 Bag Greens
1 Bunch Kale

CHARD WITH SESAME SEEDS AND SCALLIONS
3 to 4 servings 

1 tablespoon coconut oil
1 sweet pepper, chopped
1 bunch chard, chopped
2 garlic cloves, minced
Sea salt to taste
Black pepper to taste
4 scallions, chopped for garnish
1 tablespoon black or white sesame seeds for garnish
Fresh lemon

Add coconut oil to a large sauté pan over medium high heat. When the oil is hot, add sweet pepper. Sauté for 2 to 3 minutes. Add the chopped chard and sauté for another 2 minutes until it is wilted. Add minced garlic, sea salt, and black pepper. Sauté for another 1 to 2 minutes until the garlic is fragrant. Transfer the sautéed kale from the pan onto a plate. Top with a squeeze of lemon, sesame seeds and chopped scallions.

 

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


Heron Pond Farm ~ Children's Garden Workshops

We are very excited to be starting a Children's Garden Program at Heron Pond Farm this year with Abigail Langsner.  Please accompany your child(ren) during all workshops.  Workshop descriptions can be found below.Printable calender available here.
Container Gardening
– Bring your own container (a pot, clean yogurt container, old Tupperware, or even an old, too small rain boot will work). You'll learn how a seed grows, plant your own seeds, and bring them home to watch them grow. 
Making Mud Pies –You’ll make a pie out of mud, decorate it with the garden's bounty, and let it bake in the sun. Later you can feed it to your compost pile! 
Stone Paperweights - Lots of rocks can make it hard for plants to grow, but you will find a good use for ours. You'll paint your own beautiful paperweight using a rock you discover in the garden.  
Three Sisters Gardening –We'll have fun planting our own "Three Sisters Garden" and watch and wait as the corn, beans, and squash help each other grow! We may even have a chance to play Three Sisters Tag. 
Digging for Decomposers - Have you ever wondered who lives below our feet? There is an entire world of wiggly worms and burrowing bugs who are decomposers. They help make our garden soil fertile. Let's explore the world beneath our feet and see what we can find. 
The Buzz About Bees –Do you hear that buzz? It's a bee hard at work pollinating the plants in our garden. We'll learn why bees are so important for our gardens and even practice our own bee dance. 
Fruit and Vegetable Stamps –Who needs stamps when you have an entire garden! We'll use items from our garden as stamps and paintbrushes to make our very own garden art. 
Posted 6/26/2016 8:50am by Andre Cantelmo.

Posted 6/18/2016 9:53pm by Andre Cantelmo.

CSA Week Three 6-19 to 6-25

June means Strawberries! Right now they are at their peak. We have been picking daily and will continue thru next week. Eating them out of hand, in strawberry shortcake or on an arugula salad with cheve and a light balsamic dressing.

The planting continues in all of the fields. The children’s garden located right behind our farm stand is also filling up. It will soon be available for the community to explore and enjoy.

This week Seacoast Eat Local was here gleaning our early spring crops. These vegetables will make their way to local NH food pantries for the weekend.

Peas are on the way! Enjoy your share this week.
 

See you this week!

Locally yours,
Erin

Full Share:                                    Half Share:
1 Quart Srawberries                    1 Pint Strawberries
Bunch Onions                              Bunch Onions
1 Heads Lettuce                           1 Head Lettuce
1 Tomato                                       1 Tomato
1 Kale                                             1 Kale 
1 Bag Greens
1 Pint Peas
1 Bunch Chard

Brushetta with Kale

TOPPING

1/2 pound of kale
3 Tablespoons extra virgin olive oil
2 Garlic cloves crushed
1/2 cup thinly sliced onions
Salt to taste
Pinch of crushed red pepper flakes

Separate the Kale leaves and remove the thick stem from the center of each leaf.  Shred the leaves 1/4 inch wide (aprox).  Wash the leaves thoroughly and drain them well, preferably in a salad spinner.  Reserve the stems for another use, (vegetable or chicken stock).  In a medium size skillet, heat the olive oil over medium heat.  Add the garlic cloves and cook until golden brown stirring about two minutes.  Add the onions and cook until wilted, about 2 minutes or so.  Add the Kale, season lightly with salt and add the pepper flakes if desired.  Reduce the heat to low and cook the Kale, stirring often, until very tender.  If the Kale begins to stick to the skillet, add a tablespoon of water and continue cooking.  Plate the bruschetta.  Taste your Kale, and adjust seasoning to taste.  Divide the Kale evenly among the bruschetta and serve immediately.

Slow Food Seacoast

Growing, Cooking & Eating Good Food

Slow Food Seacoast and Heirloom Harvest Project present

The Fifth Annual Farm-A-Q 

Sunday June 26th at Heron Pond Farm in South Hampton, NH

12-4pm

The fifth annual Farm-a-Q will take place this year on Sunday June 26th at Heron Pond Farm in South Hampton NH. A joint effort of Slow Food Seacoast and the Heirloom Harvest Project, Farm-a-Q is a picnic-style event with a bounty of heirloom and heritage foods grown on local farms and prepared by some of the area’s best restaurants. The afternoon features an incredible buffet, showcasing the abundance of delicious locally grown products and the talent of local chefs. Heron Pond Farm CSA members can get $5.00 off.Tickets available at Slow Food Seacost.
Posted 6/12/2016 11:42am by Andre Cantelmo.

CSA Week Two 6-12 to 6-18

Crops are really starting to look good here on the farm and we are happy that you will be receiving the first of many tomatoes this week. We were hoping to make strawberries part of the share this week but the cool weather has them ripening slowly. What we have done in past years is start them up as soon as they get rolling even if that means mid-week. If that is the case do not fear. Those that picked up earlier in the week will still get there full share of the berry harvest. The timing will just need to match up with the crop.
 
We have decided to let all the folks on the farm get in on the field reports this year. So our good friend and year round farmer Jon is the first of our staff to take a crack at it. Enjoy these notes from the crew as they come in all year.

Andre

This time of year can be stressful yet have redeeming beautiful qualities at the same time. Patching holes in irrigation lines, coming in to work to find more deer damage, and the high winds making a mess of everything can be quickly forgotten when there are veggies coming out of the field. Ripe strawberries and tomatoes makes the thought of woodchucks getting pleasantly plump off your hard labor almost vanish. Almost. It’s also a great time to witness the wonders of Mother Nature. Between the vibrant birds, the snapping turtles and all of the offspring there is a lot of diverse sites that you really can’t just take for granted. There’s also the pleasure of clearing a damn that a beaver made which flooded one of the farm roads. So folks, blueberries are turning color, sweet potatoes are in the ground and we’re busy tending to our main tomato crop. All in all farming can be a truly frustrating and beautiful thing. Enjoy this week’s share!

 

See you this week!

Locally yours,
Jon 

Full Share:                                    Half Share:
2lbs Carrots                                  1lb Carrots
2 Heads Lettuce                           1 Head Lettuce
1 Bunch Garlic Scapes                1 Bunch Garlic Scapes
1 Tomato                                       1 Tomato
1 Kale or Chard                            1 Kale or Chard
1 Bag Greens

CHILLED CURRIED CARROT SOUP

SERVES 2

2 - 3 carrots, chopped
½ an avocado, pit removed
¾ cup water
1 teaspoon curry powder
¼ teaspoon coriander
⅛ teaspoon cumin
1 tablespoon lime juice
1 tablespoon olive oil
¼ teaspoon turmeric
⅛ teaspoon sea salt
Cilantro leaves for garnish

Place all ingredients in blender and blend until smooth. Chill in refrigerator for at least 30 minutes. Top with a few cilantro leaves and serve.
 

Thank you Sarha George! Be sure to check out her site!

Slow Food Seacoast

Growing, Cooking & Eating Good Food

Slow Food Seacoast and Heirloom Harvest Project present

The Fifth Annual Farm-A-Q 

Sunday June 26th at Heron Pond Farm in South Hampton, NH

12-4pm

The fifth annual Farm-a-Q will take place this year on Sunday June 26th at Heron Pond Farm in South Hampton NH. A joint effort of Slow Food Seacoast and the Heirloom Harvest Project, Farm-a-Q is a picnic-style event with a bounty of heirloom and heritage foods grown on local farms and prepared by some of the area’s best restaurants. The afternoon features an incredible buffet, showcasing the abundance of delicious locally grown products and the talent of local chefs. Heron Pond Farm CSA members can get $5.00 off.Tickets available at Slow Food Seacost.
Posted 6/6/2016 12:00pm by Andre Cantelmo.

We can’t wait to get this season started!

We sent our first newsletter out with mail chimp to help make our communication more interesting and easy to read. If you did not receive it, the email may be in your spam folder. Could you take the time to check? If it is there be sure to unblock us so we may get all your information to you in a timely manner. Some folks have said they were not getting the email so I thought I would send this out just in case.

Spring is a busy time here on the farm and the crew is straight out getting things in the ground. This week we saw a lot lettuce getting planted as well as celery root. In this weeks share you will find some of the last carrots around these parts along with our first offerings from the fields. Looks like strawberries and tomatoes are around right the corner.


Full Share                               Half Share
2lbs carrots                                  1 lb carrots
1 head lettuce                              1 head lettuce
1 bunch onions                            1 bunch onions
1lb tatsoi                                       ½ lb tatsoi
1 lb bok choi                                 1 bag salad greens
1 bag salad greens
 
If you are new to our C.S.A. or can not recall what day your pick up is or want to see your account information please Click Here. Here you can find more about our Dover or Portsmouth pick up sites.