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News and blog

Welcome to the blog.
Posted 11/2/2017 8:50am by Aaron Lichtenberg.

Good Morning,

We hope that this message is able to reach you safe and well after this extended stint of being off the grid. It certainly offers a bit of perspective for us all.  

This week brought an unexpected setback at the farm and we are just beginning to dig ourselves out from the unfortunate after-effects of the high winds on Sunday evening. We suffered a total loss of our high tunnel where we grow the majority of our tomatoes, eggplant, and winter greens. 

Despite it all, we thankfully do not anticipate any impact to be felt by our Fall CSA members. While not optimal, we are already getting things in place to cover the spinach and winter greens plantings in order to do our best to save those crops and bring them to harvest.

We are eternally grateful to our friends, farm members, and neighbors for jumping in at a moment's notice to lend a helping hand, provide us with sustenance, internet/phone access, and a warm shower while we were out of power.

We have been overwhelmed by the generosity of our community of friends and farm members alike. We're aware of some efforts out there to help us out and are much appreciative for those efforts...

However, we still have many decisions to make as of yet, and aren't sure what we'll end up deciding to do about the loss of the tunnel. Although, Insurance doesn't cover wind damage, it was a part of Government we'll keep you posted on what we'll end up deciding in the end.

We will continue to "keep on, keeping on" and be thankful for where we live and how fortunate and blessed we are...after all, 7 weeks on, many in Puerto Rico still are in the struggle for their daily needs.

Be sure to check out the recipe recommendations here.  Included in the recipes for the week, you will find two suggestions for kickin' your broccoli soup up a notch. You will also find a recipe for Cheesy Polenta with Roasted Vegetables that I was treated to at a friend's house for dinner last Friday (she substituted cheddar for the goat cheese, but both sound fantastic!)

In your share this week:

2 Carrots (lb)

1 Greens, Kale/Chard (bunch)

2 Garlic, Small Bulbs (each)

2 Potatoes, Regular (lb)

1 Lettuce Mix, 1/2# (bag)

1 Onions, Bulb (lb)

1 Jam, Small Mix/Misc. (jar)

2 Soup, Broccoli (each)

CHEESE TOPPING: ¼ cup snipped fresh parsley, ¼ cup shredded sharp Cheddar cheese, ⅛ teaspoon salt, ⅛ teaspoon pepper,  Mix all ingredients, add heaping spoonful to top of each bowl of hot soup -or- TRANSFORM INTO BROCCOLI CHEESE SOUP: ½ Cup shredded sharp Cheddar cheese, 1 Tbsp. sour cream


Eat well and Be well,
Aaron & Liz Lichtenberg
Winnipesaukee Woods Farm
Alton Bay, NH

Posted 10/14/2017 9:47am by Aaron Lichtenberg.

Loads of new options and specialty items added this season that we can't wait to share with you!  

Sign up today!

Posted 8/8/2017 4:01pm by Aaron Lichtenberg.

We are excited to be hosting a Busy Lizzie's Blooms Flower Workshop on August 20 from 11-1pm at Wayfarer Coffee Roasters! The cost of the workshop will include flowers, 3 pint sized mason jars, a beverage of your choice, and snacks. All you have to bring are scissors!

Sign up at under Events


Posted 8/8/2017 3:59pm by Aaron Lichtenberg.

Our recipes for the week can be found here

We hope you took advantage of the amazing weather on Sunday! We enjoyed our traditional Sunday-take-it-slow breakfast on the deck with this fantastic meal cooked by Aaron that included those pickled radishes we were telling you about in Week#4 (was it really that long ago?!):


They were fantastic with our onion, kale, tomato, zucchini, and squash scramble! The only difference between the pickled radish recipe we gave and what he did (because he cannot follow a recipe), is he took a fennel bulb, julienned it, and added it to the mix. He also changed the water/vinegar ration to be 1 c vinegar, 1/2 c water. 

So...if you still have that bulb of fennel hanging around, this is an incredible way to use it! 

I also used the pickled radishes to make a "fancy" grilled cheese which included caramelized onions, apple slices, fig jam, and cheddar cheese. That too was phenomenal!

1 bunch radishes
1 c apple cider or white vinegar
1/2 c water
3 T honey or maple syrup
2 t salt
1 t red pepper flakes
1 bulb fennel, julienned
Posted 8/1/2017 11:55am by Aaron Lichtenberg.

Click here to find suggestions on how to cook what you will find in your share this week! 

It is hard to believe that it is already August! I feel like summer just began...probably because of the slow start and all of the cold, rainy days. PLUS, we are finally coming into some of those summer vegetables that we all know and love!

This week, we did a major carrot harvest at the farm. Aaron had an opportunity to test out the undercutter bar for the tractor that he made in welding class. This tool allowed us to cut (HA!) the time it took to harvest significantly because we no longer had to go along and loosen the soil by hand with the broadfork.

While we saved a lot of time, the unfortunate part is that the tractor is now in need of a major repair and is completely out of service. So, be extra kind to Aaron when you see him because this was a major buzz kill on what should have been a great day! (Notice...there are no photos of the actual carrots!)



Posted 7/18/2017 2:21pm by Aaron Lichtenberg.

"Perhaps it is our imperfections that make us so perfect for one another."

- Jane Austen

Today while we were washing vegetables, I came across a beautiful head of fennel that had been left behind in the washing station by Aaron. When he came back around, I asked him why it was still sitting there. Was it because it was one more than a case could hold? His answer, "It's ours to eat. It's bolted."

I continued to ponder this thought the entire time I washed and packed boxes of vegetables from our harvest. Radishes with holes in the leaves that I have often caught myself feeling embarrassed about. Beets with black holes and spots that just didn't get enough boron during their growth, possibly because all the rain washed the of it away. The occasional weed that entered the salad mix from the fields... 

When you walk into the grocery store, everything looks glowingly perfect. The lighting is just-so, the herbs have just been lightly misted, and everything is perfectly ripened. But, this is not reality. Real food is not always fact, the majority of the time it is not.

Because we are farmers, people think we must eat spectacularly well. The truth of the matter is that we do eat rather well, but we are eating what many would discard into the trash (or best case scenario, compost).

There are two main reasons why there are no holes and no blemishes on the foods you see in the grocery store:

1. Pesticides 

2. Waste

Estimates are that 40% of the food that is produced annually in the United States and one-third of the food globally goes straight from farm to landfill. 

Luckily for us, there is very little that hits our compost pile because we are willing to eat everything. Brown spots get cut out, wilted greens are rehydrated to their original glory in an ice water bath, and insect-gnawed vegetables get cooked up just the same. Because the reality is that it all tastes the same!

This year, Aaron made the decision to not grow heirloom tomatoes. The reason being that we ate almost every single one of them last summer because they were not marketable. Now this was fantastic for us, but not great for the "bottom-line".

Those that recognize the telltale "ugliness" of heirloom tomatoes are thrilled to see them hit the farmer's market table, but the rest of the customers continue to reach for the perfect, baseball-sized, red round slicer. However, even the diehard fan of heirloom "uglies" will pass by the tomatoes with soft spots, assuming they have passed their prime. The truth is those soft tomatoes were picked at the same exact time, with the same level of ripeness as the perfect red rounds. The problem is heirlooms are not bred for transport. In other words, they are missing that thick protective skin, and consequently bruise very easily.

So, try that crooked squash that has grown around your grade stake, the tomato that is soft or cracked, or the potato that has a couple of wire worm holes. You might be surprised to find how much you like it and you will be helping fight waste and hunger in the process!

Some common imperfections you see on vegetables and their causes:

 White cracks on tomatoes: inconsistent watering, often due to heavy rains, followed by dry days

 Discolored spotting or "wet" spots - frost damage

Black holes in radishes: flea beetle damage

 Leaf Miner Damage on Swiss Chard

Sunburn on bell peppers

 Black spots/holes in beets: Boron deficiency in soil

Check out these interesting reads, and for a different take on imperfections.

For Aaron's take on the issue this past fall:


Posted 7/11/2017 1:53pm by Aaron Lichtenberg.

This is the link to this week's recipe suggestions.

And, for those of you who want to get adventurous and make those yummy rice crispy things that you often find in lettuce wraps, here is a resource to check out: Crispy-noodles for Lettuce Wraps


Posted 7/5/2017 8:34pm by Aaron Lichtenberg.

Here are a few ideas for cooking what's in this week's share:

We can't even begin to tell you how thrilled we are to be harvesting radishes and our first carrots this week! It's been a rough spring, and we are looking forward to a prosperous remainder of the season!

All it takes is some rain (in moderation), warmth, and some sunshine...that's not asking too much from Mother Nature, is it?!

Posted 6/29/2017 6:56am by Aaron Lichtenberg.

Here you will find our recipe suggestions for this week: 

Week 3 Recipes

It is a slow start across the region, but know that variety and change is soon on its way! The crops are starting to pop and we are looking forward  to what is to come. 

We are busy at work cultivating the fields, staking and trellising tomatoes, and planting. 

Posted 6/19/2017 4:30pm by Aaron Lichtenberg.

Many thanks to our CSA members who are already sharing recipe ideas and photos! This one comes from the Parker's who are awesome about sharing the food love:

"I had to pass along tonight's dinner - it was absolutely delicious

Baby bok choy - rough chop
Small onions - diced
Leeks - diced
Portabella Mushrooms - chop bite size
3-4 Tbsp teriyaki
Stir fry onion, leek and mushrooms in oil of choice until tender
Add teriyaki and sauté until combines with veggies
Add bok choy and cook until wilted and tender and the sauce is at desired thickness
I served with sautéed shrimp but would taste delicious with chicken as well
Serve over brown rice or Asian noodle of choice

Another dynamite dinner featuring the amazing produce from Winni-woods! ❤️❤️"

And for those of you who have not yet used your turnips...this one is from the Brunt family:

"I am not a huge turnip fan,  but my husband is.  I roasted them,  sliced thin,  with Apple wedges, caraway seed, olive oil, fresh basil, s & p, and it was delicious! "

This week's recipes include Parmesan Polenta with Pesto and Caramelized Onions and Spaghetti with Green Garlic.

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