Sign up for your Fall CSA Share!
I put the newsletter on hold after yet another rainy Monday spent harvesting. We've kept busy on the farm this week and have a lot of work ahead of us after that late heat wave. I felt like we had a good hande on the weeds two weeks ago. This time of year everything grows a little slower and weed seeds don't germinate as readily with cooler soil. But they soaked up the heat and after feeling like we could relax on cultivation a little, we have another couple of weeks before letting up on weed control. We have one more week of planting outdoors before the end of the season, too. There are still some fall beets and lettuce that we'll be transplanting this week, as well as seeding baby greens and radishes to get us through fall CSA shares.
We have lots of tomato 2nds available for folks who like to can. They are $25 for a 25# basket. 2nds are available in the farm store, we'll keep putting them out until we run out!
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.
Summer CSA Shares Week 15!
Summer CSA Shares end Wednesday, 9/27
Summer crops are slowing down with cool nights. Tomatoes still coming in strong, especially cherry tomatoes. We'll be seeing more and more fall crops in the last couple weeks of summer shares.
Delivery CSA Shares
Beans
Bok Choy
Carrots
Cherry Tomatoes
Eggplant
Garlic
Onions
Peppers
Radishes
Tomatoes
Bread: Roasted Potato
Market Style Pickup
Members pick eight items for their basket + 1 herb + Jalapenos + 2 Garlic
Arugula
Beans
Bok Choy
Carrots
Chard
Cherry Tomatoes
Eggplant
Garlic
Kale
Napa Cabbage
Onions
Peppers
Radishes -- Red, Daikon, and Watermelon
Spicy Salad Mix
Squash + Zuchini
Tomatoes
Herbs
Basil
Parsley
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:Blistered Cherry Tomato Pasta
Ingredients
▪16 ounces cherry tomatoes
▪3 tablespoon extra-virgin olive oil, plus more for drizzling
▪½ teaspoon red pepper flakes, or to taste
▪4 cloves garlic, finely minced
▪1 anchovy fillet, drained (optional)
▪8 ounces dried pasta, spaghetti or bucatini
▪¼ cup fresh basil, cut into thin ribbons
▪¼ cup pecorino-romano cheese, freshly grated (plus more for serving)
▪Salt and black pepper, as needed
Instructions
1.Slice half of the cherry tomatoes in half. Leave the other half of the cherry tomatoes intact (keep them whole). Set aside.
2.Set a large stainless steel skillet or dutch oven over medium-low heat. Add the olive oil and red pepper flakes and saute with a wooden spoon until the red pepper flakes begin to sizzle, about 1 minute.
3.Add the garlic and anchovy filet, and saute for 2 minutes until aromatic. Use the wooden spoon to break up the anchovy into small pieces -- it should begin to disintegrate into the oil.
4.Add the cherry tomatoes, and stir to combine. Increase the heat to medium, and bring the mixture to a simmer (lower the temp as needed to prevent any burning). Simmer the cherry tomatoes for 8 to 10 minutes, or until they begin to wrinkle and burst and release their liquid.
5.Meanwhile, set a large pot of water to boil. Generously season with salt, and cook pasta until just before al dente (it will finish cooking in the sauce). Reserve ½ cup of pasta water for the sauce.
6.Break up some of the tomatoes with a wooden spoon to release more liquid and help create a sauce for the pasta to cling to. Add half of the basil and simmer for an additional 2 to 3 minutes, until the sauce is chunky and somewhat thick.
7.Keep the tomato sauce at a low simmer, then transfer the pasta to the sauce using tongs (or drain the pasta in a colander and transfer). Toss to combine, adding about ¼ cup of pasta water at a time to loosen the sauce as needed. Continue tossing the pasta and reducing the sauce until it clings nicely to the sauce.
8.Turn the heat off, then stir in the pecorino romano cheese. Add any additional pasta water as needed if you need to loosen the sauce. Season with salt and pepper.
9.Divide the pasta amongst serving bowls and top with a bit of olive oil and more grated pecorino cheese. Enjoy!
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.
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
Peppers
Eggplant
Greens
Squash & Zucchini
Tomatoes
Garlic
Onions
Bouquets
Jalapenos
Chard
Kale
Bok Choy
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!
