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 firstname.lastname@example.org, and we can try to work out a delivery situation.
Keene Delivery Driver Wanted for Friday Afternoons
We are looking for one driver to fill the Keene route on Fridays. Due to a large amount of shares between Monday and Wednesday, we are looking to break up the two routes into three. Drivers receive any size share they like, as well as any add-ons. If you are interested, please email email@example.com. Thank you!
|Lettuce Mix Thriving in our Greenhouse. Spring, 2019
Week 11 of Spring Shares 5/28!
Quick Note: Keene pickups shares will receive their share in a bag this week so we can get all of our baskets back. Everyone will receive a bag next week.
Summer Shares Start Week of June 22nd! Delivery Drivers and Workshares will Receive an Email Tomorrow Morning.
What happened to spring??? As much as I love the summer, it feels like we jumped right into it this year. Can you believe that just a few weeks ago we had a freeze at night?? Nonetheless, the farmers have been soaking up the sun, and have already been swimming twice after work! There’s nothing like hopping in the cold water after toiling in the sun all day. It’s looking like next week will cool down a bit and give us a few more days of spring, we certainly won’t mind!
We’ve been ramping up on the farm the past few weeks. Our first couple rounds of spinach, beets, and carrots have been seeded, as well as a few other veggies. We’re waiting on some rain to wet the soil before we begin our big transplant push, and we’re expecting to be out there all week next week. At the moment finishing up all the greenhouse work is our top priority. There are just a few things left to transplant and seed, and then we’ll be done for the spring!
Aside from greenhouse work and field prep, asparagus harvest and stand stocking has taken up the bulk of my time. They are both every day tasks, and you will often see me out there in the afternoons. Feel free to stop and say hello!
As mentioned asparagus will be in baskets this week! I should note that I have seen more asparagus beetles than ever before out there (possibly due to a mild winter?), and although most of the asparagus looks beautiful, there will be stalks with insect damage. It does not affect the flavor at all! Arugula will be back in baskets this week after a long hiatus! Chard, kohlrabi, lettuce mix, lettuce heads, baby kale, and spinach will be repeats. This is likely the last of the spinach for the spring shares, but we’ll have plenty to make up for it! Including carrots!! We are super excited to be offering carrots in spring shares for the first time in my five years here. They aren’t the biggest, but they sure are sweet! Napa cabbage is a newcomer this week, Emily has a recipe for a quick kimchi below. Mint will be your herb this week, perfect for some iced tea in this summer weather!
Pick up will be on Thursday, May 28th 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 11:
Arugula C R
Asparagus C R
Baby Kale C R
Carrots C R
Chard C R
Head Lettuce R
Kohlrabi C R
Lettuce Mix R
Napa Cabbage C R
Spinach C R
Egg Share: 12 Week + 6 Week Shares
Anticipated Harvest Week 12:
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:
Stand is Staying Stocked!
Thank you all for a great weekend at our stand over memorial day! We still have plenty of veggies to restock with, and it should be full for the foreseeable future!
Many of you have asked about basil, we were a little late getting it into pots for the stand, but we expect it to be available by next weekend!
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!
SUMMER SHARE SUBSCRIPTIONS
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 napa cabbage! Also known as chinese cabbage, napa cabbage is a great source of vitamins K, C, and folate. Napa cabbage is often used in stir fry dishes, soups, and fermented dishes such as kimchi. Kimchi is a great option to increase your consumption of fermented foods to increase your GI tract health, as well as a way to decrease food waste! Follow along with this easy Kimchi recipe to get your toes wet in fermenting your own foods.
1 head napa cabbage
2 large carrots, peeled and julienned
3-4 green onions, chopped and ends discarded
Kosher or non-iodized salt (Iodine can affect the fermentation process)
10 cloves of garlic (yes, this is a lot of garlic!), peeled and minced
3 small knobs of ginger (about ½ your thumb size), peeled and roughly chopped
A pinch of sugar which feeds the bacteria and helps the fermentation process
⅓ cup tablespoons of white miso paste
¼ cup maple syrup
⅓ cup korean chili flakes *these can be subbed for regular chili flakes though flavor might change slightly
⅛ cup low sodium soy sauce or tamari for a gluten free option
Wash everything (all supplies and ingredients)! When fermenting foods you want to make sure that everything is clean so that there is not any bad bacteria produced.
Brine your cabbage. Rinse cabbage well and strip outermost layers. Cut cabbage into lengthwise quarters, place in a large bowl and cover completely with salt. Be sure to get the salt between all of the leaves. Allow to sit for about two hours, and massage/turn cabbage every 30 minutes until leaves are wilted. Once wilted, drain and rinse cabbage so that it is no longer salty tasting and remove excess water.
While cabbage is brining, in a clean food processor or blender, add miso paste, maple syrup, chili flakes, soy sauce, ginger and garlic. Blend until smooth, adding a little water at a time until it becomes a thin paste.
Chop cabbage into bite sized pieces, stems discarded. In a large bowl, combine cabbage, carrots, green onions, and paste. Mix well.
Divide mixture into clean jar(s) and press the vegetables down so they are submerged into the juice mixture. Be sure to leave at least an inch of space at the top of the jar and seal tightly with the lid. Allow to sit at room temp (not in direct sunlight) for at least 2-4 days.
Check on your kimchi mix daily and push the cabbage mixture down to release built up gas and prevent leaks. Place the jar on a small plate or bowl to catch possible leaks. Kimchi will be done when cabbage is a soft and the taste is slightly sour
Once done, store kimchi in the fridge to stop the fermentation process.
I hope you enjoy this recipe, and keep your eyes open for a new recipe each week. If you are interested in learning new recipes follow me on instagram @emilyalexandernutritionllc! Interested in more individualized support around your nutrition? Contact me at firstname.lastname@example.org or http://emilyalexandernutrition.com
|One of our workshares washing beets. Summer, 2019
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! Workshares for Monday, Wednesday, and Friday are completely filled up! We have decided to open up applicants for Tuesday and Thursday to give us a hand on maintenance days!
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 Tuesday or Thursday. 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 email@example.com
|©2020 Tracie’s Community Farm, LLC | Tracie’s Community Farm. 72 Jaffrey Rd. Fitzwilliam, NH. 03447.