Summer Shares Week 12! Fall Decor Plant Stand Open Thursday!

Like  
 
 

Summer Shares Week 12!

Finishing out August with a heat wave has made September feel like it is the middle of fall. We still have summer veggies coming out of the fields, but for the most part the peak is over. Tomatoes, eggplant, and peppers have all effectively stopped setting fruit, cucumbers are on their way out, and cooler weather greens are sizing up for harvest. Fall is the consensus favorite time of year to work on the farm, according to all of the farmers. The first few days of September have been absolutely gorgeous to work in. Soft fall light, a gentle breeze, and intermittent clouds. Summer is not over quite yet, though. Although it feels like the fall is coming on fast, we have plenty of summer chores to get done on the farm. We are still weeding beds for the fall, and have finally finished pulling all of our onions out of the field. We are going to have a plethora of onions for the remainder of the year, and have been happy to have a consistent supply throughout the summer. Which brings us to shares this week:

Bok Choy is coming back into baskets after a near season long hiatus, The cooler weather allows us to grow it without bolting, and we are expecting bok choy heads in baskets for the next couple of weeks. We’ll be harvesting Carrots this week. These are our multi color carrot beds that we are pulling from, and they are looking gorgeous for shares. Cherry Tomatoes have started to slow down in our greenhouse, but we are going to make sure everyone gets them this week. Cukes are still coming in well enough from the fields to make it to all shares. Eggplant had its peak last week, but it is still going out to everyone this week. Garlic and Onions are a mainstay. Peppers are slowing down, but we will still be passing them out to all members. Tomatoes will have a short harvest period this year, but we are still expecting to get a good few more weeks out of them.

The Specialty Greens share this week will be receiving Scallions and the Herb Share will receive Parsley. Scallions and parsley will also be available in the farm store.

This weeks shares will go out: Tuesday 9/7 & Wednesday 9/8
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 12:
Bok Choy
Carrots (Multi-color)
Cherry Tomatoes
Cucumbers
Eggplant (Fairy tale, Italian, or Japanese)
Garlic
Onions
Peppers (Bell, Frying, Snack size, or Jalapeno)
Tomatoes

Chard Share: 15 Week Share Only
Kale Share: 15 Week Share + 8 Week Share
Herb Share: Scallions
Specialty Greens: Brassica Greens Mix
Egg Share: 15 Week Share Only
Coffee Share: 15 Week Share Only
Bread Share: Maple Oat
Lettuce Mix Share
Flower Share

Anticipated Basket Week 13 (Subject to Change):
Bok Choy
Carrots
Cucumbers
Cherry Tomatoes
Eggplant
Leeks
Peppers
Summer Squash & Zucchini
Tomatoes?

Chard Share: 15 Week Share Only
Kale Share: 15 Week Share + 8 Week Share
Herb Share: Basil
Speciality Greens: Brassica Mix
Egg Share: 15 Week Share Only
Coffee Share: 15 Week Share Only
Lettuce Mix Share
Flower Share

 

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!
 
 

Plant Stand Reopens Thursday With Lots of Fall Decor!

It’ll feel like spring all over again! We are setting up our fall plant stand on Thursday. The stand will have decorative squash, pumpkins, hay bales, mums, asters, decorative kale, millet, and more!

 

Recipe of The Week

Braised Carrots, Red Onions & Bell Peppers with Ginger, Lime & Cilantro

A great use for many of the items in your basket!

Ingredients

3/4 lb. fresh young carrots, preferably with the tops on
1 Tbs. fresh lime juice
1 tsp. freshly grated lime zest
1 tsp. light brown sugar
2 Tbs. extra-virgin olive oil
1 Tbs. unsalted butter
Kosher salt
4 oz. yellow bell pepper (about 1 small, cored and seeded), cut lengthwise into 1/2-inch strips
4 oz. red onion (about 1 small), cut into 1/2-inch wide strips
1 piece fresh ginger, 2×3/4 inches, cut into thin matchsticks (a scant 1/4 cup)
1/2 small fresh jalapeño, cored but not seeded, cut crosswise into slices about 1/4 inch thick
1/3 cup plus 2 Tbs. homemade or low-salt chicken broth
1/4 cup loosely packed chopped fresh cilantro

Directions

Trim the tops and tails from the carrots and peel them; you should have about 8 oz. trimmed carrots. Cut them in half crosswise and then cut the thicker end in half lengthwise to get pieces of about the same width, no more than 3/4 inch (the length can vary). In a small bowl, combine the lime juice, lime zest, and brown sugar; set aside. Heat 1 Tbs. of the olive oil and 2 teaspoons of the butter in a 10-inch straight-sided sauté pan over medium-high heat. When the milk solids in the butter are just beginning to turn a nutty brown, add the carrots and 1/4 tsp. salt. Toss well with tongs and then arrange the carrots in one layer. Cook without stirring until the bottoms are nicely browned, 3 to 4 min. Toss and turn over, and cook for another 2 min. to lightly brown another side. Transfer the carrots to a plate with tongs
Heat the remaining 1 Tbs. olive oil in the pan. Add the bell pepper, red onion, and a pinch of salt and sauté until browned, 3 to 5 min. Add the ginger and jalapeño, toss, and sauté for another 1 min. Return the carrots to the pan, stir, and pour in the chicken broth. Immediately cover the pan and simmer until the liquid is almost completely reduced, about 2 min.
Uncover the pan, remove it from the heat, and add the lime juice mixture, the remaining 1 tsp. butter, and the cilantro. Toss to combine well, scraping any browned bits from the bottom of the pan with a heatproof spatula or a wooden spoon. Serve right away as individual servings or pour and scrape the contents of the pan onto a small platter and serve family style.
 

Fitzwilliam Farmers Market Every 3rd Saturday of the Month!

We had a great time at Fitzwilliam’s first farmer’s market! We plan to be there every month for the remainder of the season. At the moment, dates are:

Saturday, August 21st
Saturday September 18th
Saturday, October 16th

 

Farm Store is Open!

The store is seeing more and more variety every week! There are always veggies, eggs, and meat available from Tracie’s and Elephant Rock’s Farms, as well as a broad selection of local goods!
This week the store will have:

Summer Squash and Zucchini
Lettuce Mix
Basil
Kale
Chard
Fennel
Beets
And much more!
 

Cut, Split, and Dried Cord Wood for Sale!

We have lots of cordwood available for the winter time. If you are interested, please contact Tom at elephantrockfarm@icloud.com

 

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 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 *