Thanksgiving Market Tomorrow 11/25!
Good evening, everyone! It’s been a while since I’ve sent an actual newsletter, but now that CSA is wrapped up for the season I will be communicating through here again. We are setting up a special Thanksgiving market tomorrow, Tuesday, November 25th in the cafeteria of Cheshire Medical Center in Keene from 10am - 2pm and we are absolutely loaded with fresh greens and storage veggies mostly from our farm and some other local farms, fresh baked bread from Orchard Hill, and maple syrup and eggs from our neighbors at Elephant Rock Farm. The cafeteria is downstairs and you can access it from the main entrance and go downstairs or by driving around to the back entrance (there is construction around the back entrance but you can still access it).
I also wanted to remind everyone that we do this market on Thursdays all year long! After this week we will do the market every Thursday from 10am - 2pm until December 18th. We’ll take a short break and resume every other Thursday starting January 8th until April when we switch back to weekly markets. We put a schedule on our website that you can check in the new year.
This week we’ve got a large selection of greens from the fields and greenhouses. You can see all the spinach in one of our tunnels in the top photo. It’s baby leaf sized, tender, sweet and buttery. Really high quality stuff and we have a lot of it! Full harvest list below:
From Local Farms
Picadilly Farm
Sweet Potatoes
Potatoes
Brookdale Farm
Acorn Squash
Pie Pumpkins
Buttercup Squash
Orchard Hill Breadworks
Bread
Cookies
Stuffing Bread
Elephant Rock Farm
Eggs
Maple Syrup
From Our Farm
Baby Spinach
Carrots
Beets
Lettuce Mix
Lettuce Heads
Napa Cabbage
Cabbage
Celeriac
Baby Kale
Kale
Chard
Onions
Butternut Squash
Daikon Radish
Radishes
Garlic
On the farm we’re still chugging away as we wrap up 2025. We have a little more unstructured time now that there isn’t the CSA to harvest for each week, but the market still keeps us on a regular harvest schedule through the winter. Harvest is like 70% of our week through the summertime, so we really have to take advantage of this time of year to work on other projects around the farm. We planted our garlic a couple weeks back with the help of one of our workshares. In total planted over 8500 cloves to be harvested at the end of July! It feels far away now, but summer is just around the corner ;)
We’ve also started working on some bigger, grant funded projects now that we have more days in the week. Joe and I, with the help of Sam Spinach (a close farm friend and spinach machine), have been installing new endwalls on our big tunnels. This is part of a grant through the NH Conservation Districts to improve energy efficiency in our tunnels. We overhauling both of the big greenhouses with energy efficiant materials to better insulate them for winter growing. Sam, Joe, and I got two endwalls done last week and will finish the other two after Thanksgiving. After the endwalls we’ll be digging around the edges to insulate the baseboards and create a more airtight seal around the tunnel. In the spring we’ll be replacing the poly covers with infared treated plastic to help trap heat in, installing ventilation, and setting up automated environmental controls. It’s a big project that we have to break up in phases but it should really improve production in the winter and shoulder seasons.
This winter has quite a few projects planned and once we finish the first phase of the greenhouse project, Joe and I will be working on improving his mushroom grow room (we call it the Mush-Room). Then we have another little greenhouse to put up for Rachel to be able to grow under cover.
Rachel has been busy these last few weeks as well preparing for 2026. She’s been dividing dahlia tubers we dug up this fall, tomorrow she’s got about 3,000 tulip bulbs to plant before we take off to Maryland for Thanksgiving, and she has also been prepping extra garlic from planting for making garlic powder this winter.
We’ve got a busy winter ahead but have also been trying to make time for ourselves. After working double time all summer long Joe, Rachel and I are all looking forward to a couple days off each week! I’ll be in touch over the winter about things coming in the spring, CSA signups, and to let y’all know when we have a market. Have a great night!
