Tomatoes Rolling In, Sign Up for Your Fall CSA Share
I ended last weeks newsletter with, "There's nothing better than farming in the fall!", well, after 85 today and 90 by Wednesday, I guess all I have to say is that it's not actually fall yet. We are dealing with some heat on the farm this week. It's great for the summer veggies like our tomatoes, peppers, eggplant, and summer squash, but the cool weather crops are gonna be sweating like the farmers.Tomatoes have been abundant and will be a focal point of the CSA, store, and markets over the next few weeks. The heirlooms are beautiful coming out of the greenhouse and cherry tomatoes are going gangbusters in there.
Lots going on at the farm still. I'm pretty much always in a state of "next week it will get easier" at this point, but maybe next week it will get a little easier. We'll see, eventually it will cool down again and production will slow in the beans and tomatoes, only to give way to cabbage, broccoli, and carrots. I'm not wishing it any sooner than it normally comes, but I think all of the farmers could use a slower day here and there.
We've got our dinner coming up that I'm getting pretty excited for and will be prepping for next week. Check it out below as well as info on Fall CSA Shares, what's in baskets this week, as well as plenty of recipes
Farm to Table Dinner Catered by Chef Arianne September 16th!
Our Farm to Table dinner is scheduled for September 16th and we have already started preparing for guests on the farm! We have 40 tickets available for the dinner, which includes a farm tour, live music, and local food and drinks.
We plan to serve the meal out in the field, with appetizers and refreshments offered in our barn to start the night. In the event of rain, we will host the dinner in the barn, as well. The schedule will go as follows:
4:45-5:15: Guests arrive, appetizers and refreshments in the barn with music
5:15-6:30: We tour the farm and point out specific beds where the nights produce was harvested from
6:30-8:00pm: Dinner is served. Guests are welcome to stay after dinner to keep chatting with the farmers.
The menu will feature:
Starters
▪Beet cream and parsley puree in nasturtium crisps
▪Corn and Saffron chips with celery chutney and black garlic cream
▪Grilled flank steak street tacos with pickled cabbage and cucumber salsa
Salad
▪Fresh corn and radish salad with raspberry vinaigrette over greens
Pasta Course
▪Goat cheese and sage filled homemade pasta with confit tomatoes
Main Course
▪White bean and herb puree with braised fennel and leeks
▪Beef tenderloin over zucchini cream and au jus
Deserts and Local Beverages Provided
Menu is subject to change. Please let us know upon signup if you have any dietary needs.
Dog Days Farm will be providing the beets, parsley, celery, garlic, cabbage, cucumbers, onions, radishes, salad greens, herbs, tomatoes, fennel, and leeks. All other menu items will be sourced from local farms wherever possible. Drinks and desert will be provided from local producers.
In addition to dinner, we will be raffling off a few gift baskets made up of items found at the Jaffrey and Keene farmers markets we attend. Diners will be automatically entered in the raffle when purchasing their ticket for the dinner.
The farms share of the proceeds will go towards the construction of a new propagation greenhouse that we are building this fall. There is a chance the ground prep has begun for construction. We will be showing the site of the new greenhouse on the tour.
Tickets are $125 per person. Please email me jack@dogdaysnh.com to reserve your spot and arrange payment. Space is limited.
Fall CSA Shares Start October 5th!
Our Fall CSA runs for 8 weeks from the beginning of October until the week of Thanksgiving. The fall share features all of the farmers favorite vegetables--potatoes, sweet potatoes, carrots, onions, cabbage, winter squash, spinach, lettuce, kale, broccoli, and plenty more sweet, cool weather crops.
We will be offering market style pickup for fall CSA shares on Wednesdays from 3:30-7:00pm.
There are pickup locations available for further out members in Peterborough, Harrisville, and Keene.
Space is limited to 75 CSA shares, of which we have 30 shares still available, so just under 50% of shares are remaining. Make sure to sign up while you still can!
Summer CSA Shares Week 13!
Delivery CSA Shares
Arugula
Beans
Bok Choy
Cherry Tomatoes
Eggplant
Garlic
Micro Greens
Onions
Parsley
Peppers
Tomatoes
Bread: Honey Multigrain
Market Style Pickup
Members pick eight items for their basket + 1 herb + Jalapenos + 2 Garlic
Arugula
Beans
Bok Choy
Carrots
Celery
Chard
Cherry Tomatoes
Eggplant
Garlic
Lettuce Mix
Microgreens
Onions
Peppers
Radishes (limited)
Spicy Salad Mix
Squash + Zuchini
Tomatoes
Herbs
Basil
Dill
Parsley
Thyme
Find us at the Market!
In addtion to our CSA and farm store, we also setup at three farmers markets throughout the week starting on Thursday mornings!
You can find our produce at:
Cheshire Medical Center in the Cafeteria
Thursdays 10am - 2pm
Jaffrey Farmers Market
Fridays 3pm - 6pm
Keene Farmers Market
Saturdays 9am - 1pm
RECIPE LINK:Ratatouille
Ingredients
▪1 large (1¼ lbs) eggplant, cut into ⅓-inch cubes
▪Salt
▪6 tablespoons extra virgin olive oil, plus more for serving
▪2 medium zucchini (about 1 lb), cut into ⅓-inch cubes
▪1 medium yellow onion, finely chopped
▪1 red, orange or yellow bell pepper, cut into ¼-inch dice
▪5 large cloves garlic, chopped
▪5 large vine-ripened tomatoes (1¾ lbs), cut into ⅓-inch cubes, with their juices
▪1 tablespoon tomato paste
▪2 teaspoons fresh chopped thyme, plus more for serving
▪¾ teaspoon sugar
▪¼ teaspoon crushed red pepper flakes (optional)
▪3 tablespoons chopped fresh basil
Instructions
1.Heat 3 tablespoons of oil in a large nonstick pan over medium heat. Add the eggplant and season with ¼ teaspoon salt. Cook, stirring frequently, until soft and starting to brown, 10 to 12 minutes. Transfer to a plate and set aside.
2.Add another tablespoon of oil to the pan (no need to clean it). Add the zucchini and cook, stirring frequently, until tender-crisp, 3 to 4 minutes. Season with ¼ teaspoon salt and transfer to a plate; set aside.
3.Add two more tablespoons of oil to the pan and add the onion and bell pepper. Cook, stirring frequently, for about 5 minutes. Add the garlic and continue cooking for about 3 minutes more. Do not brown. Add the tomatoes and their juices, tomato paste, thyme, sugar, crushed red pepper flakes (if using) and ¾ teaspoon salt. Cook, stirring occasionally, until the tomatoes are broken down into a sauce, 8 to 10 minutes. Add the cooked eggplant to the pan; bring to a gentle boil, then reduce the heat to low, and simmer, uncovered, for about 10 minutes or until the eggplant is soft. Add the zucchini and cook for 1 to 2 minutes more, or until just warmed through. Taste and adjust seasoning, if necessary. Sprinkle with fresh basil and thyme, drizzle with a little olive oil if desired, and serve warm or chilled. Leftovers can be stored in the refrigerator in an airtight container for up to 5 days.
RECIPE LINK:Lemony Green Beans and Arugula
Ingredients
12 ounce green beans, trimmed
1 tablespoon olive oil
4 cloves garlic, minced
½ teaspoon finely shredded lemon peel
¼ teaspoon salt
¼ teaspoon ground black pepper
2 cup arugula
Lemon wedges
Instructions
Place green beans in a steamer basket in a large saucepan. Add water to saucepan to just below the basket. Bring to boiling. Steam, covered, for 8 to 10 minutes or until beans are crisp-tender.
In a large nonstick skillet heat oil over medium heat. Add garlic; cook and stir for 30 seconds. Stir in lemon peel, salt, and pepper. Add arugula and green beans. Cook for 1 to 2 minutes or until arugula is wilted and beans are coated, tossing occasionally. Serve with lemon wedges.
RECIPE LINK:Air Fried Bok Choy
Ingredients
▪1 bok choy, Quartered
▪Non-stick cooking spray
▪2 tablespoons sesame oil
▪1 teaspoon garlic powder
▪1 tablespoon sesame seeds
▪Dipping sauce
▪½ cup of soy sauce
▪½ cup of rice vinegar
▪1 tablespoon of sesame oil
▪1 tablespoon honey
▪1 teaspoon of red pepper flakes (or more if you desire)
Instructions
1.Rinse the bok choy and pat dry. Cut the baby bok choy lengthwise.
2.Spray the inside of the air fryer with non-stick cooking spray. Place the baby bok choy cut side up. Drizzle sesame oil and sprinkle garlic powder on the bok choy.
3.Air fry at 350°F for 5-6 minutes.
4.Meanwhile make the dipping sauce. Combine the soy sauce, rice vinegar, sesame oil and red pepper flakes.
5.Sprinkle the bok choy with sesame seeds and dip into the sauce.
In The Farm Store
Through the Summer the store will be stocked up on Thursday mornings!
Open to the Public.
Dawn - Dusk
Honor System
In the store this week:
Cherry Tomatoes
Tomatoes
Onions
Chard
Kale
Squash and Zuchini
Eggplant
Peppers
Tomatoes
Fresh Herbs
Bread
Archway Farm Meats
Ice Cream
& Eggs!
Pickup Location for Archway Farm Meat CSA
I heard back from a few of you interested in an Archway Farm meat CSA share, so Mark has added the farm as an additional pickup location. Now if you want to sign up, you can pick up your meat share from the same place you get your veggies! It makes choosing what to make for dinner a breeze!
Visit www.Archway.farm to explore options and order a share delivered to the farm!
