Fall Shares Start Thursday, 10/8!
All members should have received an information email regarding share pickups. We are including the email below in case anyone did not receive it.
Welcome Fall CSA Members!
Thursday, October 8th is the first pickup day of our fall CSA shares! We are super excited to be getting our season underway, but we wanted to share some information about share pickup before we get started.
On farm pickup for fall shares is in our barn any time after 3:30pm. This time of year going until the end of shares runs the risk of our barn freezing at night. For that reason we ask that you pick up your basket as early as possible on the day of share pickups. We run a diesel heater on share pickup days, but if all the shares get picked up day of, then we do not need to run it through the night! If you are unable to pick up your share on Thursday, please let us know beforehand and we will store it in our walk-in where it will not freeze. If you plan on being away for a week, you are welcome to send a friend to pick up your basket, or we are happy to donate it to the Fitzwilliam District Nursing Association. Please let us know in an email beforehand if you would like us to donate your produce any week.
If you are picking up from the Peterborough location, your baskets will be picked up at 4 Laurel St, and baskets will be available after 5:30pm in the garage. Masks are required during pickup.
If you are picking up from the Swanzey location, your baskets will be picked up at 154 Forest Ave, and baskets will be available after 5:00pm from the table under the deck. Masks are required during pickup.
If you are picking up from the Harrisville location, your baskets will be picked up at 450 Chesham Rd, and baskets will be available after 5:00pm in the garage. Masks are required during pickup.
If you are picking up from the Keene location, your baskets will be picked up at 60 Russel St, and baskets will be available after 5:15pm on closed in porch. Masks are required during pickup.
Each fall on-farm pickup member has been assigned a basket number and two baskets. Please look through the attached PDF to find your name and basket number. Your basket will be tagged and named. The numbers on the tags go in ascending order around the table. Please do not remove the tags. We use them to set up baskets and organize the handing out of produce. When you pick up your basket each week, please bring and leave behind the basket from the week before. If you do not bring back your baskets you will receive your veggies in a paper bag with your information on it. When you are dropping off a basket, please leave it on the table in the same spot where you picked up your current weeks basket. This helps us keep the baskets tidy, and in numerical order when storing them in our barn.
Each fall off-farm pickup member has been assigned a basket number and three baskets. Please look through the attached PDF to find your name and basket number. Your basket will be tagged and named. Please do not remove the tags. We use them to set up baskets and organize the handing out of produce. Please leave the last weeks basket in the same spot where your basket is dropped off. Your delivery driver will pick up your basket and bring them back to the farm to be put back into rotation. If you do not bring back your baskets you will receive your veggies in a paper bag with your information on it.
We will be stocking our farm store in the barn until cool temps force us to close for the winter. Available in the early fall will be: eggs, Smith’s Country cheese, Walpole Creamery ice cream, Terra Nova organic coffee, Orchard Hill bread, NH Honey Bee honey, Elephant Rock and Tracie’s Farm maple syrup, and any produce we have stored or bring in from the fields. Our Farm Store operates on the honor system. There is a cashbox on the counter to the left of the fridges. You are welcome to pay with cash or check in the box. If you do not have correct change, please make a note of your payment and keep track of it for store credits (i.e, if you pay $20 for $12 worth of items, you are due an $8 credit to our store).
For the first week of shares we will have an employee in the barn until 5:00pm to help you find your baskets. After the first week there may or may not be someone around the barn, but you are welcome to grab your share regardless!
Thank you and we look forward to a bountiful fall together!
|Tomatoes of all different shapes, sizes, and colors from the field! Summer, 2019
Week 1 of Fall Shares!
Welcome fall CSA members! We are super excited to be starting up fall shares here on the farm. The structure of our week changes dramatically as we go from harvesting and packing shares 3 days a week to just 1. It gives us all the time we need to work on those projects we’ve been putting off, and get the farm ready to shut down for the winter.
The crew was lucky enough to take a little vacation this weekend to celebrate the end of summer shares, and the beginning of fall shares. We spent the weekend and Monday up in the woods in Vermont, relaxing, reading, and enjoying a little time off before the last push at the end of the season. The work never really ends on the farm, but it does change when fall starts turning to winter. Once we’re out of the fields, I start to spend more time in the office ad the greenhouse, planning for next year and taking care of the crops we grow in the winter. It is one of my favorite times of the year. Every plan is laid out and there is a fresh start on the horizon. But before we get to that point, we have to close out this year, and we are looking like we will close on a high note. Here’s harvest for this week!
Butternut Squash will be the winter squash going out in baskets this week. There is a beautiful looking bed of Brassica Mix Salad Greens that is ready to be harvested. Cabbage from our walk-in is making it to members. Cherry Tomatoes are a question mark. We will see how they do with a week to recuperate from being picked almost every day. Kale will be in every share members basket. Some beautiful Yellow Onions will be in all baskets. Peppers are another question mark, and we will see how they are doing in the field. Organic Potatoes from Atlas Farm in Mass filling the bottom of the basket. Radishes from the field are going into baskets. We just finished up weeding some of our Spinach beds, and should have a good harvest through the fall. Tomatoes are the last question mark. It depends on how they do in the greenhouse.
This weeks shares will go out: Thursday. 10/8
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 1:
Brassica Greens Mix
Egg Share: 8 Week Share Only
Anticipated Basket Week 2 (Subject to Change:
Farm Store Now Stocked Daily!
ATTENTION! MASKS AND GLOVES WILL BE REQUIRED IN OUR BARN AND STORE DURING THE FOLLOWING TIMES:
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,
MASKS AND GLOVES WILL BE REQUIRED IN OUR BARN DURING THE FOLLOWING TIMES:
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.
Caramelized Onions, Butternut Squash, and Crispy Kale Pizza
1/2 pound pizza dough, homemade or store-bought
1 tablespoon extra virgin olive oil
1 yellow onion, thinly sliced
kosher salt and pepper
3 tablespoons crème fraîche
1 cup shredded fontina cheese
2 cups shredded Tuscan kale
½ small butternut squash, cut into ribbons using a vegetable peeler
8 fresh sage leaves, chopped
1 tablespoon honey, plus more for serving
1 pinch crushed red pepper flakes
8 ounces fresh buffalo mozzarella or mozzarella, torn
1/2 cup pomegranate arils
1 tablespoon toasted sesame seeds
||Preheat the oven to 450 degrees F. Grease a large baking sheet with olive oil.
||Heat the olive oil in a medium skillet over high heat. When the oil shimmers, add the onions and cook 5 minutes, stirring occasionally until softened. Season with salt and pepper and continue cooking another 5 minutes or until the onions are golden and caramelized. Remove from the heat and let cool.
||On a lightly floured surface, push/roll the dough out until it is pretty thin (about a 10-12 inch circle). Transfer the dough to the prepared baking sheet.
||Spread the dough with crème fraîche and top evenly with onions. Add the fontina and then layer the kale and butternut squash ribbons over the cheese. Sprinkle over the sage, drizzle with honey, and season with salt, pepper, and crushed red pepper flakes. Top with torn mozzarella.
||Transfer to the oven and bake for 10-15 minutes or until the crust is golden and the cheese has melted.
||Top the pizza with pomegranates and sesame seeds. Serve drizzled with additional honey. ENJOY!
|©2020 Tracie’s Community Farm, LLC | Tracie’s Community Farm. 72 Jaffrey Rd. Fitzwilliam, NH. 03447.