Summer Shares Week 6 2020! Opt Out Of Plastic Bags

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

Week 6 of Summer Shares!

This heat is just not letting up! It’s been a muggy week all week, and tomorrow is looking like a scorcher. There is lots to do today, so I’ll be keeping the newsletter short.

In baskets this week, Fennel will make another appearance. Beets with Greens are going to be the root in baskets this week. Summer Squash ought to make it around to all baskets, and Zucchini will continue to snake its way around until the plants start producing heavily. Broccoli will work it’s way around shares until our next beds come in and everyone will receive it. Slicing and Pickling Cukes will be in everyone’s baskets this week. Lettuce Heads have one more week in shares until the fall. Peas are slowing down, but we’re hoping they make it all the way around baskets this week.

The Specialty Greens share this week will be receiving a Raddichio and the Herb Share will receive Parsley. Raddichio and parsley will also be available in the farm store. Blueberry Shares and Flower Shares are going out. Lettuce Mix Shares will begin next week.

This weeks shares will go out: Monday 7/27, Wednesday 7/29, Friday 7/31
Pick up is in the barn anytime after 3:30pm

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!

A ? signifies a crop that we pass out over a couple of weeks. This could be because it is just starting to come in and is not yet producing enough to pass out to everyone in the same week, or because the crop produces smaller amounts over an extended period of time (like in the case with broccoli). We make sure that everyone receives an equal share, even if it is passed out over a few weeks. If we do not pass out a crop to every basket on a share day, we make note where we left off and resume in that spot the following week.

What to Expect Week 6:
Beets w/ Tops
Cherry Tomatoes?
Cucumbers (Pickling and Slicing)
Head Lettuce
Summer Squash

Chard Share: 15 Week Share + 7 Week Share
Kale Share: 15 Week Share Only
Herb Share: Parsley
Speciality Greens: Raddichio
Flower Share
Blueberry Share
Egg Share: 15 Week Share Only
Coffee Share: 15 Week Share Only
Bread Share:
Monday: Maple Oat
Wednesday and Friday:
Roasted Potato

Anticipated Basket Week 7 (Subject to Change):
Cherry Tomatoes
Summer Squash

Chard Share: 15 Week Share + 7 Week Share
Kale Share: 15 Week Share
Herb Share: Basil
Speciality Greens: Brassica Mix
Lettuce Mix Share
Flower Share
Blueberry Share
Egg Share: 15 Week Share Only
Coffee Share: 15 Week Share Only


Go Bagless!

We decided to use plastic bags for all veggies due to COVID, but as pointed out by some of our members, not everyone is interested in bringing so much plastic home each week. If you are interested in opting out of plastic bags, please email


Farm Store Now Stocked Daily!

Monday 7:30am-6:00pm
Wednesday 7:30am-6:00pm
Friday 7:30am-6:00pm

We have decided to implement this schedule to protect our CSA members from transmission of COVID-19. Outside of these hours masks and gloves are not required, but they are encouraged.

With the beginning of summer shares, we will now be stocking the store daily for all of your fresh veggie needs!

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.


Regarding Pickups In The Barn

Pickup will operate as normal in our barn, save for a few exceptions due to COVID-19. With increased traffic during share days, as well as open produce being washed and packed in our barn,

Monday 7:30am-6:00pm
Wednesday 7:30am-6:00pm
Friday 7:30am-6:00pm

We have made this decision to reduce any possibility of transmission in our barn. Masks and gloves will be provided to store visitors during these hours. Outside of those hours we still encourage the use of masks and gloves available, but it is not required.

For CSA members looking to avoid a crowd in the barn, we recommend picking up your share after 5:00pm. At that point the bulk of the crew will be sent home, delivery baskets and drivers will be cleared out of the barn, and the initial rush for pickups will have slowed.

Every share day until 4:30 we will have a staff member in the barn that can assist members get their basket that do not want to enter the barn. The farmers will be wearing appropriate PPE the entire time they are in the barn on share days, and will be happy to bring your basket out of the barn for you.


Recipe and Nutrition from Emily Alexander Nutrition, LLC

Hi Summer CSA Share Members! My name is Emily Alexander and I am a Functional Nutritional Therapy Practitioner based in 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. I currently am accepting clients virtually, and would love to help you reach your nutrition and health goals.

Summer squash is the vegetable for our recipe this week, and it’s a great one because it is so versatile in so many different recipes! It is a good source of both Vitamin C and B6 which are essential for both energy and a healthy immune system. This vegetable is commonly eaten sauteed, roasted, or grilled so I thought it would be great to use a recipe that is veggie packed and serves as a great make ahead meal so you don’t have to turn your oven on as frequently. This would be extra delicious served with some fresh Orchard Hill Bread as well!


4 garlic cloves

2 medium white onions

2 medium zucchini

2 medium summer squash

1 large eggplant

3 sweet peppers, such as bell peppers

3 sprigs fresh rosemary

6 sprigs fresh thyme

½ cup extra virgin olive oil

2 large heirloom or beefsteak tomatoes

¼ cup basil, loosely packed

1 ½ teaspoons fine sea salt, more as needed

Freshly ground black pepper


Preheat oven to 350F

Prepare the vegetables: Halve onions through their roots, and slice halves into 1/4-inch-thick pieces. Slice zucchini and summer squash into 1/4-inch-thick rounds. Cut eggplant into 1-inch cubes or spears. Seed peppers, and cut them into 1/4-inch-thick strips. Smash and peel garlic cloves

Spread each vegetable onto a rimmed baking sheet (use extra sheets as necessary). Sprinkle salt lightly over vegetables. Drizzle 3 tablespoons olive oil on each of the pans.

Place all the pans in the oven (or work in batches if they don’t fit at once). Cook until vegetables are very tender and lightly browned at the edges, watching and stirring every 15 to 20 minutes as some vegetables might cook quicker than others.

While the other vegetables are roasting, prepare the tomatoes: Bring a large pot of water to a boil. Add tomatoes and blanch until the skins split, about 10 seconds. Use a slotted spoon to quickly transfer the tomatoes to a bowl filled with ice water.

Using a paring knife, peel the cooled tomatoes (the skins should slip right off). Halve tomatoes across their equators. Set a sieve over a bowl. Working over the bowl, use your fingers to seed the tomatoes, letting the seeds catch in the sieve and the juice run into the bowl. Discard seeds but save juices. Dice tomatoes and add to the reserved juices in the bowl.

Add garlic to tomatoes along with the herbs and a large pinch of salt. Set aside.

Once vegetables are done cooking, combine them on one baking sheet or a large shallow baking dish and add ingredients from the tomato bowl. Toss well. Cover with remaining olive oil, using additional if necessary to ensure a good coat of olive oil, and sprinkle with salt. Cook at least 1 hour, stirring every 15 to 20. Allow to sit 15 to 20 minutes before serving, this recipe’s flavor improves as it sits together so it would be an easy dish to prepare ahead of time as well!
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 or

©2020 Tracie’s Community Farm, LLC | Tracie’s Community Farm. 72 Jaffrey Rd. Fitzwilliam, NH. 03447.
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