Summer Shares Week 15! Thank You Summer Share Members!

Summer Shares Week 15!

Thank you for spending the summer with us! This has been one of the tougher growing seasons I have experienced in the 6 years I’ve been at Tracie’s. It started with drought conditions and high heat through most of the late spring and early summer, and then was followed by one of the wettest July’s on record. Challenging would be an understatement, but in spite of it all, our baskets still managed to hit their value each week and almost always had at least 8 varieties of veggies in them. Minus a couple of lull weeks, we were happy with how shares came out this year.

We’re expecting another good 8 weeks of shares coming up with our fall shares starting up next week. Right now we are planning on sweet potatoes, leeks, onions, broccoli, cabbage, chard, and mixed greens going out to shares. Already signed up fall share members will receive some email contact this week. Please keep an eye on your inbox. If you haven’t signed up yet, there are still shares available at the link below.

The last week of summer is always the week that signals the slowdown on the farm for winter. We change our schedule for the farmers coming in to work, free up some days for harvest to work on the big, end of year tasks, and start to pull everything out of our fields for good. It’s a little bittersweet. The outdoor growing season is nearly over, and any chances to rectify early mistakes are past. At this time of year we have to be happy with what we have because we won’t have another chance until next year. That is also the best part of reaching this point. The end of summer is the culmination of all the work we put in over the past seven months. Thank you all for sharing the harvest with us. One of the best parts of the job (and the most stressful!) is packing baskets full of veggies that members will take home to share with their families. It really wouldn’t be the same without you all.

Another Reminder ALL DELIVERY BASKETS WILL RECEIVE PAPER BAGS THIS WEEK We hope you receive this message 😉 Pickup shares will still receive a basket of produce. We ask that you bring your basket back to the farm at your earliest convenience, or bring a bag to pack your share in to.

This week we are going to have Cherry Tomatoes in shares. We’ve had a good year for cherries so far. Mini Daikon Radishes will go out to members. I personally love fermented daikon, but you can pickle them or eat them fresh, as well. They can be used the same as any radish. Eggplant ought to be in every share in some way, be it italian, asian, or fairy tale. Escarole is going to go out in shares this week. It looks like a head of lettuce, and can be used as such if you don’t mind the bitter, but it is also delicious lightly grilled or sauteed with some salt and balsamic vinegar. Garlic and Onions are usual suspects. Leeks are showing up again for the last week. We haven’t seen the end of the Pepper boom yet. We pulled another few hundred peppers out of the field today, and they will be seeing every basket. This week we will have Gold Potatoes in shares. Tomatoes will go out to members in limited supply.

We were hoping to have beets in again for the last week of the season, but pulling them today we found that they had been fairly decimated by voles. Over three beds we weren’t able to salvage enough to cover one day of shares, and had to adjust our list for it.

The Specialty Greens share this week will be receiving Salad Mix and the Herb Share will receive Parsley. The salad mix is a mix of lettuce and brassica greens. Salad mix and parsley will be available in our farm store.

This weeks shares will go out: Tuesday 9/28 & Wednesday 9/29
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 15:
Cherry Tomatoes
Daikon Radish
Eggplant (Fairy tale, Italian, or Japanese)
Escarole
Garlic
Leeks
Onions
Peppers (Bell, Frying, Snack size, & Jalapeno)
Potatoes
Tomatoes

Chard Share: 15 Week + 8 Week Share
Kale Share: 15 Week Share + 8 Week Share
Herb Share: Parsley
Specialty Greens: Salad Mix
Egg Share: 15 Week Share + 8 Week Share
Coffee Share: 15 Week + 8 Week Share
Bread Share: Maple Oat
Lettuce Mix Share
Fall VEggies
2021 Fall CSA Shares
Last Chance to Sign Up! Shares Start Next Week!

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!
Mums
Check Out The Roadside Mum Stand

It’ll feel like spring all over again! Our plant stand is back full of potted plants. The stand will have decorative squash, pumpkins, hay bales, mums, asters, decorative kale, millet, and more!
2a-Tuscan-White-Bean-Soup-with-Escarole-and-Potatoes
Recipe of The Week
Tuscan White Bean Soup with Escarole and Potatoes

Ingredients

▢ 1 large bunch escarole

▢ 2 pounds red-skinned potatoes

▢ 1 medium onion (yellow or white)

▢ 3 tablespoons olive oil

▢ 3 cloves garlic

▢ 2 quarts vegetable stock

▢ 1 bay leaf

▢ rind of a Romano cheese triangle (plus grated Romano for serving)

▢ ½ teaspoon red pepper flakes

▢ ⅓ teaspoon salt

▢ ⅓ teaspoon black pepper

▢ 2 15-oz cans cannellini or Great Northern beans (drained & rinsed)

Directions
1. Start by preparing your escarole. Make sure your sink is clean and fill it halfway with cold water.
2. Before washing the escarole, place it horizontally on your cutting board. Cut off and discard the root end. Slice the remaining escarole bunch into three equal parts. To make smaller pieces, you can cut those in half horizontally.
3. Plunge your escarole into the water in the sink and swirl it around. The dirt will sink to the bottom. Transfer the escarole to a colander and give it a rinse. Let it drain while you continue with the recipe.
4. Rinse and peel your potatoes. Set them aside.
5. Peel and chop your onion. In a soup pot, heat your olive oil on medium high. Add the onions and stir them a bit. While the onions are cooking, press your garlic (discarding the skin). Cut up your potatoes into cubes or chunks.
6. When your onions are tender, add your garlic to the pot and stir it in. Lower the heat a bit and let the garlic cook for about 30 seconds before adding your potatoes and vegetable stock.
7. Add in the bay leaf, Romano rind and seasonings. Cover the pot, increase the heat to high, and let it come to a boil.
8. When the pot is boiling, stir in your escarole. Let the soup come to a boil again before lowering the heat to a simmer. Partially cover the pot by laying a wooden spoon on the edge of the pot and letting the lid rest on it. Set a timer for 10 minutes.
9. After 10 minutes, add your drained beans to the soup. Let the soup cook for another five minutes, then check to see if the potatoes are ready. The soup is done when the potatoes are fork tender.
10.

Serve the soup with grated Romano (or Parmesan for a milder option). Store leftovers in the refrigerator for up to six days.

Photo Feb 08 9 49 35 AM
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
Delicata
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!
98271
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
Baby back ribs
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 *