Spring Greens Share Week 9 2020– Fresh Greens Stocked in Store Every Thursday After 3:30


Update Regarding COVID-19

We are tracking the COVID-19 pandemic closely, and taking extreme precautions to make sure our produce gets from our field to your home safely. As food handlers, we hold high standards for the sanitary handling of our produce. In response to this particular virus, we are taking extra steps to do our part in preventing the spread of germs. Some of the steps we are taking are:

All veggies are triple washed and tied off in bags.
As soon as the veggies hit the sink, they are only handled by farmers with mask and gloves on.
Baskets are being spaced out as much as possible in our barn.
The barn door is left open during the day and into the night so that members do not have to touch the same handle.
Gloves have been placed at the front of our farm store for patrons to use. We ask that all patrons use the gloves provided or their own when shopping in the store.
All produce in the store is packaged in twist tied plastic bags.
We have Paypal to accept payments at our farm store without the use of cash or checks. Instructions are in the barn. You must have the Paypal app already downloaded on your smartphone or tablet. Cash and check still accepted.
The state is providing masks for businesses to offer to their customers. We will be picking up our masks next Wednesday, 5/13, after which they will be available to customers in our barn.

These are some of the steps we are taking to keep our members and store shoppers safe, but we cannot do it alone. We ask that all patrons of our farm think safety and uphold sanitary practices when visiting our farm. If you are feeling sick, please stay home! We are happy to arrange drop offs for CSA members or store patrons if they are worried about potentially spreading the virus. If this applies to you, please email farmers@traciesfarm.com, and we can try to work out a delivery situation.

Lettuce Mix Thriving in our Greenhouse. Spring, 2019

Week 9 of Spring Shares 5/14!

It was a long day out in the field today (the wind really saps my energy, too) so this will be a shorter newsletter than normal. I will get back to emails as soon as I can. I should also note that as the summer gets going, I will try my best to be prompt with email contact, and I thank you for your patience.. I sneak in a few office hours in the daytime during the week, but the bulk of it is done once I’ve finished up in the fields. Typically I stay out as long as I can, but there is always the trade off that the longer I stay in the field, the later I am up doing office work that day. As I said, your patience is appreciated!

The past week has been extremely productive! We finished spreading compost, tilling, and making beds in all of our fields! We plan on beginning planting on Friday, and couldn’t be more excited! We were out weeding and mulching our asparagus beds today, and it looks like we will start harvesting in the next couple of weeks. This cold stretch has been brutal for the time of year, but the forecast is looking good after tonight, and asparagus loves the sun!

For this week baby kale, bok choy, and claytonia will continue to be mainstays. Mustard greens, cilantro, and radishes are cycling back into baskets. We anticipate mixing the spinach and lettuce mix into a spring mix again. Head lettuce is a new arrival in baskets. Over the next few weeks we should be adding in a few new veggies!

Pick up will be on Thursday, May 11th any time after 3:30pm in the barn.

“C” denotes a green that can be used for cooking
“R” denotes a green that can be used raw for salads, sandwiches, etc.

A ? denotes a crop that we are on the fence about harvesting for the current week.

Some veggies may come with limited pest damage. We are committed to operating as a 100% Spray and Pesticide Free farm, and one of the results of that is occasional pest problems. Typically the extent of the damage is small holes nibbled by insects, and we will never pass out vegetables that have lost their nutritional integrity due to pest damage. We hope you will understand!

What To Expect Week 9:
Baby Kale C R
Bok Choy C R
Cilantro C R
Claytonia R
Head Lettuce R
Mustard Greens & Arugula Mix C R
Radishes C R
Spinach & Lettuce Salad Mix R

Egg Share: 12 Week + 6 Week Shares

Anticipated Harvest Week 10:
Baby Kale
Bok Choy
Head Lettuce
Mustard Greens
Spinach & Lettuce Salad Mix


Join Our Crew!

We are looking to hire one full time farmer for the rest of the season (and hopefully beyond!). We are replacing a long time crew member, so applicants with experience will be given priority. Starting pay is $10/hr for 60 days, and $11/hr for the remainder of the season, with raises offered to farmers that return the following year. Long term interest/availability is a bonus. Rudimentary lodging is available in the attic of the barn, lunch is provided M-F, and crew members have access to the outdoor kitchen. More information at link below:

Employment Opportunities



Roadside Nursery Is Open!

We offer seasonally appropriate varieties in our stand, nothing that can’t withstand a late frost in May. Currently we have a few cold weather veggies, flowers, and herbs out, but come beginning of June the stand should be bursting with variety!

Check out our full list of 2020 veggie, flower, and herb varieties HERE


Farm Store Fully Stocked Every Thursday After 3:30pm

We are maintaining our Thursday stocking day for the farm store. Greens and bread went fast last week, so we suggest coming by Friday afternoon for a full selection. We are finally getting enough eggs to keep our store stocked throughout the week, so stop by any time for those! Off farm goods will still be ordered every week. We’ve been loving having more options in our store!

In order to keep our store as sanitary as possible, we will be putting out latex gloves for members to use while they shop. The state has offered masks to businesses with shoppers in them, and I will be picking up our order tomorrow. They will be available in the store. Thank you to all of our community members that have reached out regarding hand sanitizer! We were donated a large bottle for our store!! We really appreciate it!

The farm store operates on the honor system, which means cash or check only. Returning shoppers will notice a few changes in the farm store. We put up a dividing wall between the CSA tables and the store, and made a produce shelf for non refrigerated items. The cash box has moved locations to the banister along the stairs to the right of the fridge.

Tomatoes of all different shapes, sizes, and colors from the field! Summer, 2019

2020 Summer Shares Sold Out!

We plan on starting out summer CSA shares the week of June 22nd! Please be on the lookout for updates in your email inbox as the date draws closer!

There are still shares available for members that work share. Work shares receive a share and any add-ons in exchange for their time. More information below.

We still have lots of add-ons available to subscribed members! Lettuce mix, specialty greens, weekly herbs, flower bouquets, and many more! Eggs and Blueberries Sold Out. To view your account and add add-ons, follow the link below!



Recipes and Nutrition from Emily Alexander Nutrition, LLC

Hello, my name is Emily Alexander and I am a Functional Nutritional Therapy Practitioner from Keene, NH. As a practitioner, I help to support my clients and their bodies in achieving wellness, nutrition, and overall health through whole foods and individualized nutritional support! I am passionate in helping individuals create healthy habits and part of that is helping people learn to create the most nutrient dense meals that they can.

In your box this week you will find baby kale! These are small leaves harvested from the young kale plant, which makes them more sturdy than other young greens though more mild tasting than their fully grown version. They are high in calcium, vitamin C, Vitamin A, and Vitamin K1! Both Vitamin A and K1 are fat soluble vitamins which means that they need to be consumed with fats (like extra virgin olive oil) to be absorbed. Baby kale is often used raw in salads, though can be used just as well in cooking similar to spinach. A frittata can be a great way to incorporate vegetables into your daily diet in a delicious and cost effective way that is a big crowd pleaser

Baby Kale and Mushroom Frittata:


1 bunch of baby kale

1 cup chopped mushrooms

¼ cup whole milk

1 cup cheddar cheese

1 tablespoon of olive oil

3 cloves of garlic

Pink Himalayan Salt and Pepper to taste


Preheat oven to 350F

Combine eggs, whole milk, salt and pepper into a large bowl and gently beat until fully combined and slightly frothy

While the oven is preheating, add olive oil to a 10” oven safe skillet over medium heat. Add mushrooms to soften and garlic until fragrant.

Once softened, pour egg mixture into skillet and place in the oven. Allow to bake for 20 minutes. At 20 minutes, remove from the oven and top with cheddar cheese. Place back in the oven and bake for another 7-10 minutes until cheese is melted and eggs are set.

Serve immediately and enjoy!

One of our workshares washing beets. Summer, 2019

Workshares Wanted!!

One of the things that the farmers at Tracie’s want to prioritize this summer is bringing in more workshares. Back when Tracie was running the farm she used to have a large crew of workshares, connecting people from across the community to the farm. Workshare numbers have dwindled over the past couple of years, and this is the year we would like to reverse that trend. Workshares are considered a part of the crew while they are on the farm, and receive a CSA share in return for their service. We love the practice because it connects us to our community, and our community to us. In addition to a share basket, workshares also get hands on experience working on the farm, and can deepen their relationship to the food they consume.

Update! We have been getting great responses to workshares this year, and we are still looking for a few more! Our biggest need is for Wednesday workshares, but if Monday works, we still have a little more room there. Friday is looking mostly full, but if it is the only day you can commit to, we can try to work something out!

This year, we will be compensating workshares with any size share they would like, as well as any of our add-ons, including eggs, bread, maple syrup, and honey. In exchange for the share, workshares will work on the farm one day a week, from 7am-2pm on either Monday, Wednesday or Friday. Workshares will work in the field or barn from 7-11:30, and then will make lunch for the crew in our outdoor kitchen. The crew eats lunch at 1pm, so workshares will also eat lunch with us, followed by cleanup. If there is anyone interested in being a workshare, but not confident making lunch for the crew, we are happy to make other arrangements.

We are excited about the possibility of having more workshares on the farm, and if you or anyone you know are interested, please contact Jack at farmers@traciesfarm.com

©2020 Tracie’s Community Farm, LLC | Tracie’s Community Farm. 72 Jaffrey Rd. Fitzwilliam, NH. 03447.
Web Version   Preferences   Forward    
Powered by
GoDaddy Email Marketing ®

Leave a Reply

Your email address will not be published. Required fields are marked *