[2016 CSA Week 20]
Hard to imagine the last CSA week is here. The season, no matter how hot, always goes by in a flash. We want to thank you for a great run this year. We love what we do and can't express our appreciation in the support you have all given us.
We look forward to seeing you all at the Contoocook Farmers Market on Saturdays. We will keep you updated as things progress!
Here is a link to an overhead drone view of the farm (thanks to Abby's brother Sam). It is quite the sight to see the farm from a different perspective.
If anyone has landscapers... You can help turn your leaves into food. We are interested in having your landscapers dump their leaves at the farm for use as compost in the fields.
Have them give us a call or email if they are interested.
We had mentioned bulk items for sale, but we really only have bulk onions. If interested please let us know.
Tips for storing your veggies:
There are a few links below for storing your crops, but many of them are a bit involved and/or for larger amounts of vegetables. Basically, you can separate the storage crops into three categories: cold and humid, cold and dry, warm and dry. The squash and pumpkins like it warmer (in the 50's) and dry.
The onions and garlic like it cold (like a cold basement or garage, but not freezing) and dry.
The roots (carrots, parsnips, radishes, turnips), potatoes, and kohlrabi like it cold (like a refrigerator) and humid.
The celery can be chopped up and put in the freezer on a cookie sheet then placed in freezer bags for stock/soup. The leaves can also be used.
Spinach/Chard can be blanched and frozen.
Peppers, eggplant, and tomatoes are also very good roasted and frozen.
The last week's share...
- Root crops: carrots, turnips, radish, parsnips
- Greens: Salad Mix, Lettuce, Spinach or Chard
- Peppers and Eggplant
- Herbs: Rosemary, Parsley, Sage and Oregano