C’mon Summer!

HANGING BASKET SALE!

TWO baskets for $45 or THREE baskets for $60!

We're still waiting around for some consistent summer weather on the farm. I remarked to a few farmers market customers over the weekend that it feels like we have either had day time temperatures in the 60's or the 90's so far this spring, there hasn't been much in between. That's an oversimplification, of course, but there is some truth to it. We've had a relatively cool spring with the exception of a few blistering hot stretches. Soil temperatures have been in the upper 50's, low 60's through June, which is well below the 10 year average of about 65 degrees for this time of year. It's been steadily warming, but we could use some consistent temperatures to get the plants growing.

Regardless, we're well into summer plantings after getting our tomatoes, peppers, and eggplant in the ground last week. We planted and row covered a few thousand feet on Tuesday last week just in time for some rain to pass through. We're still waiting for a good, thorough soaking in the fields. We keep getting these little showers that don't do much but raise the humidity once the sun comes back out. I always judge it by whether or not there are puddles in the driveway. If there are puddles, we got enough to soak into the ground. We had a few puddles this morning, so the showers overnight did something for the fields. Probably the most maddening is that it will pour one place and barely sprinkle on the farm. We had to pause packing up from the Keene farmers market on Saturday for a downpour to pass over, but when I got back to the farm, no puddles.

I wrote in the newsletter last week about putting up exclusion netting in the greenhouse to keep cucumber beetles off the plants and we were able to get it up succesfully on Friday afternoon! Greenhouses use and ingenious tool called "wiggle wire" to secure the plastic to the frame. It is essentially a zig zagged wire that fits over the plastic into a track along the side of the greenhouse. It's incredibly simple and incredibly effective. Sometimes when using simple tools like that I am in awe of the things people have thought up. As much as I love wiggle wire, though, after installing it around the greenhouse for 6 hours I don't want to see it again for at least another six months. Nevertheless, so far the exclusion netting seems to be working!! I went through and squashed every cucmber beetle I came across in the greenhouse after putting it up, and since then I haven't seen any more crawling on the cucumbers. From what I've heard other farmers say about the netting is that it will extend cuke harvest well into August and even September before we pull them out to plant fall and over wintered crops. After a couple disappointing cuke years, I can't wait to see how it works out!

CLICK HERE TO SIGN UP FOR FALL CSA!

Summer CSA Shares Week 1

Summer shares start tomorrow! Hurray! I sent out information emails to everyone this morning. Let me know if you did not receive one. We're starting our market style pickup system on the farm this week and I'm both excited to try something that I believe will be an improvement for our pickup members, as well as nervous about rolling it all out. Either way, we have a great selection of produce for both pickup and delivery CSA members this week!

Delivery CSA Shares
Bok Choy
Broccolini
Carrots
Chard
Micro Greens
Sage
Salad Mix
Sweet Potatoes

Market Style Pickup
Members pick eight items for their basket
Arugula
Bok Choy
Broccolini
Carrots
Chard
Fennel
Kale
Lettuce Mix
Microgreens
Onions
Oregano
Potatoes
Sage
Spicy Salad Mix
Sweet Potatoes
Thyme

RECIPE LINK:BOK CHOY SALAD

One of Tracie's favorite dishes to make with Bok Choy!

Ingredients

Salad:

▪1 head bok choy, finely chopped

▪2 bunches green onions, thinly sliced

▪2 packages (3 ounces each) ramen noodles, broken

▪1/4 cup slivered almonds

▪2 tablespoons sunflower kernels

▪1/4 cup butter

dressing:

▪1/3 to 1/2 cup sugar

▪1/2 cup olive oil

▪2 tablespoons cider vinegar

▪1 tablespoon soy sauce

Instructions

▪In a large bowl, combine bok choy and green onions. Save seasoning packet from ramen noodles for another use. In a large skillet, saute the noodles, almonds and sunflower kernels in butter until browned, about 7 minutes. Remove from the heat; cool to room temperature. Add to bok choy mixture.

▪In a jar with a tight-fitting lid, combine the dressing ingredients; shake well. Just before serving, drizzle over salad and toss to coat.

RECIPE LINK:Creamy Sweet Potato and Swiss Chard Soup

▪1 cup whole cashews

▪1 cup low sodium vegetable broth

▪1 Tbsp. olive oil

▪1 onion (medium, chopped)

▪2 carrots (large, peeled and chopped)

▪2 cloves garlic (minced)

▪5 cups low sodium vegetable broth

▪2 sweet potatoes (medium, cut into ½ inch chunks)

▪15 oz. red kidney beans (dark, drained and rinsed)

▪2 tsp. cumin

▪1 tsp. smoked paprika

▪1 pinch cinnamon

▪1 tsp. salt

▪1 bunch Swiss chard (stems removed and leaves chopped)

Instructions

FOR THE CASHEW CREAM:

▪Add the cashews to a small bowl. Add in enough water to cover the cashews. Let soak for several hours (at least 2 hours but I like to soak for 6 to 8).

▪Drain the cashews, then rinse and drain again. Add to a blender, along with the 1 cup broth. Process until completely smooth. Set aside.

FOR THE SOUP:

▪Add the olive oil to a large stockpot set over medium heat. When hot, add in the onion and carrots. Cook for about 5 minutes, until tender. Add in the garlic and cook for 30 seconds, until fragrant.

▪Add in the broth, potatoes, beans, cumin, paprika, cinnamon and salt. Bring to a boil, then reduce the heat and let simmer for about 12 to 15 minutes, until the potatoes are tender.

▪Add in the swiss chard and the cashew cream, turn down the heat to medium low and cook for 5 additional minutes. Taste and season with additional salt if needed. Serve!

RECIPE LINK:Apple And Kale Salad With Maple Thyme Vinaigrette

Ingredients

For the Maple Thyme Vinaigrette

▪3 tbsp maple syrup

▪1/4 cup olive oil

▪1 tbsp fresh thyme

▪1 tbsp apple cider vinegar

▪2 tbsp water

▪1 tbsp dijon mustard

▪pinch of salt

For the Salad:

▪1 large bunch of lacinato kale

▪3 medium honeycrisp apples

▪6-8 fresh figs, halved

▪6 slices bacon, cooked

▪2/3 cup pomegranate arils

▪1/2 cup feta cheese more or less, to taste

Instructions

▪Prep: Get your bacon cooking in the oven (my preferred method - just follow the directions on the package, and line your pan with foil for easy clean-up). This way, the bacon can cook while you prep the rest of the salad!

▪Make the Dressing: Remove the leaves from the thyme stems as best you can - if a few stem bits make it in, never fear - they'll be completely chopped up and you'll never know. Add all dressing ingredients to the food processor. Secure the lid, and blend on medium for about 30 seconds to combine everything into a creamy, delicious dressing.

▪Assemble the Salad: Remove the stems from the center of each kale leaf, and then slice the kale into thin strips. You can do this by piling a few leaves on top of each other, rolling them up and then slicing (almost like how you'd roll and slice cinnamon rolls). Add the kale to a serving bowl and add a squeeze of lemon juice, then massage with your hands to soften the kale a bit, so it's not so chewy.

▪Add the sliced apples, figs, pomegranate arils, cooked + crumbled bacon, and feta. Toss to combine everything.

▪Serve + Store: Drizzle the dressing on just before serving. The salad can be made a few hours ahead, covered, and kept in the fridge. I recommend waiting to add the dressing until ready to serve. Enojy! Leftovers keep for a few days in an airtight container in the fridge.

Hanging Basket Sale in the Plant Stand!

There's also still a good selection of Heirloom Tomatoes in the stand this week, and the flowers are looking gorgeous, particularly the Dahlias.

Hanging Baskets

2 for $45, 3 for $60

The Farm Store is OPEN!

Stocked Wednesday Afternoons

Open to the Public.

Dawn - Dusk

Honor System

In the store this week:

Carrots
Microgreens
Salad Mix
Kale
Chard
Bok Choy
Strawberries
Fennel
Onions
Potatoes
Sweet Potatoes
Snap Peas
Kielbasa
Maple Breakfast Sausage
Hot Dogs
Pesto
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!