Spring Shares Week 11! Final Week of Spring Shares! Memorial Day Plant Sale!

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In Regards to the Missing Spring Week Due to COVID

We have made a decision how to make up the missed week of spring shares from earlier in the season. At the end of spring shares, we will be tallying up the total market value of the share and offering store credit to be used on VEGETABLES ONLY for all of spring share members. Our shares almost always exceed value, and we expect this season to, as well, despite the missing week. In order to accommodate what we already expect to be a a surplus of value, we will be basing our credit on what the total market value of the share was last year with a full 12 weeks, and averaging out what our members should have received this season. If this sounds confusing, no worries, we will give you a more clear number for store credit at the end of the season. Please do not attempt to use store credit until we tell you how much you are due.

 

Week 11 of Spring Shares 5/25!

It is hard to believe that the spring csa season is already coming to a close! We saw a little bit of a slow start to our shares this year, but after the first couple of weeks, we really started to churn out the greens from our greenhouses. Overall we are pretty happy with how the spring season went. There are always a few hiccups each year, and we saw a few beds not produce to their potential, but there is always another year to make the necessary adjustments. Thank you to all of our spring members for your support. We hope to have supported you, as well!

This weekend is memorial day which means we will be putting all of our high summer crops out in the stand. With the danger of frost behind us, it will be time to put it your tomato plants! We will also have baby back ribs, country ribs, and pork shoulder in our store for any memorial day cookouts!

Asparagus has been pouring out of the field, and we will be getting each member at least a pound this week. More if we have it. Bok Choy will be back in share. All of our brassicas have been hit pretty hard by flea beetles this year. We apologize in advance for the damage to the leaves. A Brassica Mix will be going out to shares this week. Lettuce Heads are on the smaller side, but will be in shares Rhubarb is in for the week! Scallions, Turnips and Spinach are all back in baskets for the last week of shares.

We are offering a “bagged” option for our shares again this year. If you would feel more comfortable receiving your share in bags, please respond to this email letting me know, and I will put you on our bagged list.

Items with a “?” next to them indicate either a crop that we are on the fence about handing out, or that will not make it into all baskets. When we only pass out to some shares, we make a note of where we left off and start in that location the following week.

Pick up will be on Tuesday, May 25th any time after 3:30pm in the barn.

What To Expect Week 11:
Asparagus
Bok Choy
Brassica Mix
Lettuce Heads
Rhubarb
Scallions
Turnips with Tops
Spinach

Egg Share: 12 Week Share + 6 Week Share

 

Pork Ribs, Shoulders, Loins, Sausage, Bacon, and More!

Our meat freezer in the store is chock full of pork products from the pigs next door! We spent the whole summer taking our unmarketable veggies over to feed the pigs, and now our customers can bring it home! We’ll have baby back ribs and pork shoulders for anyone planning on barbecuing for memorial day weekend! There is a limited selection in the store, but if you would like to place a bulk order, shoot me an email and I will pull out more from our storage freezers.

 

2021 Summer CSA Shares

Half Shares are SOLD OUT! 75% of Shares Sold

The focal point of our CSA, our 2021 summer season will run for 16 weeks from the week of June 15th to the final week in September. We are increasing the capacity for summer shares this year, however we urge members to sign up early. Shares were sold out by the beginning of April last year, and we are anticipating a similar demand for shares this year.

Pickup on the farm Tuesday or Wednesday after 3:30pm.

Farm-to-door delivery available in the towns of: Dublin, Fitzwilliam, Harrisville, Jaffrey, Keene, Marlborough, Nelson, Peterborough, Rindge Swanzey, and Winchendon, MA.

For Returning Members:
We are implementing a few changes to our summer share this year (as we always do), but the most noticeable to returning members is our share pickup days. In order to reclaim a maintenance day to focus on produce quality for our members, we are only offering share pickup or delivery on Tuesday or Wednesday this year. We are hoping that with an extra day to work in the fields during the week, we will be able to increase yield, quality, and variety in each share.

Click Here To Sign Up For Summer Shares!
 
 

Delivery Drivers Needed!

We have been fortunate to always have interest in the delivery driver position, and we will be offering the same exchange to delivery drivers as we are to workshares (see above). Delivery drivers will be expected to deliver up to 16 shares on either Tuesday or Wednesday. Pickup is in our barn after 3:30pm, and all shares should be delivered at the latest by 7:00pm. We are currently looking for delivery drivers for the following routes:
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Swanzey: Tuesday
Keene: Tuesday

For more information or to request a route, please email Jack at farmers@traciesfarm.com

 

Workshares Wanted!

Don’t have time to commit to full or part time employment, but still wanna learn a few things about a local farm? Try being a workshare!

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.

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-3pm. 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 Nolan at employment@traciesfarm.com

 

2021 Fall CSA Shares

The farmer’s favorite share! Our fall share is full of storage veggies to last you through the winter. Winter squash, sweet potatoes, onions, carrots, and more, the fall share is the culmination of a long growing season.

Shares will run for 8 weeks from the first week of October until the Tuesday before Thanksgiving.

Pickup on the farm Tuesdays after 3:30pm.

Pickup locations available in: Keene, Swanzey, Peterborough, and Harrisville.

Click Here To Sign Up For Fall Shares!
 
 

Weekly Recipe

Roasted Asparagus

Ingredients
Basic roasted asparagus

1 large bunch (about 1 pound) fresh asparagus
1 to 2 teaspoons olive oil
Salt, to taste
Freshly ground black pepper, to taste

My seasonings (use one or all, like I did)

Zest and juice of ½ medium lemon, preferably organic
Lemon wedges, from the remaining ½ lemon
Sprinkle of finely grated Parmesan cheese
Small handful of fresh mint or parsley, finely chopped
Light sprinkle of red pepper flakes
Pat or two of butter
Light drizzle of balsamic reduction or thick balsamic vinegar
Toasted sliced almonds

Instructions

Preheat the oven to 425 degrees Fahrenheit and line a large, rimmed baking sheet with parchment paper for easy cleanup. Snap off the woody ends of the asparagus (if you sharply bend the asparagus near the base, it will snap in the right place). Discard the ends.
Place the asparagus on the sheet and drizzle with 1 to 2 teaspoons olive oil, just enough to lightly coat the asparagus. Sprinkle salt and pepper over the asparagus, and toss until the spears are lightly coated in oil. Arrange the spears in a single layer on the pan.
Bake just until the base of the asparagus is easily pierced through by a fork. Very thin asparagus, like the kind shown here, will take as little as 9 to 12 minutes, whereas thicker asparagus will need 15 to 20 minutes.
Transfer the roasted asparagus to a serving platter and season however you’d like. You could keep it simple with a squeeze of lemon juice, or a sprinkle of Parmesan, or add a pat of butter or drizzle of balsamic vinegar.
Roasted asparagus is best served when it’s fresh out of the oven, but it will keep at room temperature for up to 1 hour or up to 4 days in the refrigerator (gently reheat before serving).
 
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