Alton Bay, NH 03810 Google Map 603-855-2093

News and blog

Welcome to the blog.
Posted 3/7/2017 7:42pm by Aaron Lichtenberg.

In a continued effort to provide you with more local options for eating, we are proud to partner up with Top of the Hill Farm in Wolfeboro to offer meat shares! We have worked with Alan Fredrickson and his family for several years now, providing their beef and pork to our customers a la carte and special order. This service will still be offered to our customers, but now it is even easier to enjoy their great product!

We are offering two different share sizes: July 4th Grillin' Share and a Summer Share. The July 4th Grillin' Share will be a single distribution, while the Summer Share will be divided into two separate distributions. Distributions will be delivered with your farm share on the designated day(s).

Sign up on our website at (Meat Shares are located after the Vegetable shares and can be added separately from a Vegetable share).

We are still offering the early full-payment discount for your Vegetable Shares until April 1st using the coupon code APRILDISCO.

And don't forget, Wayfarer Coffee Roasters is still offering coffee and yogurt shares that we will deliver as well. 

Posted 2/18/2017 7:07pm by Aaron Lichtenberg.

Can't tell you enough how much I love this decision-tree!


We will help you say yes to all the right questions!


Click on the image to see it up-close and personal.

Posted 2/18/2017 5:00pm by Aaron Lichtenberg.

Nothing Beets Fresh Local!

We love helping you find ways to get your hands on high-quality, fresh, local foods. So, we are in the works with several local farms and businesses to try and bring them to you, all wrapped in one beautiful package!


Details for all of our new and improved farm partnerships coming soon!



Posted 2/18/2017 4:46pm by Aaron Lichtenberg.


The CSA Pop-Up Shop event goes from 9-12 on Friday, February 24. Come meet your local farmers and learn about the different CSA programs that are out there.

A free Wayfarer Coffee Roasters tote bag will be offered to the first 50 people who purchase a share from any of the businesses present at the pop-up shop that day. 

Make sure you save room for a waffle sandwich while you are there, made with some of Winni Woods Farm's vegetables!


Posted 2/7/2017 3:26pm by Aaron Lichtenberg.

Posted 1/31/2017 4:01pm by Aaron Lichtenberg.

Mark your calendars and try to make it to this great event on March 11 to benefit NH Gleans - Belknap County. This organization works to harvest surplus vegetables and fruits from farms and home growers and get them into the hands of the people that need them most. They deliver the harvested vegetables to senior centers, food pantries, and soup kitchens

For ticket information contact Lisa Morin at 603-527-5880; email; Download order form at Tickets: $15 before March 6; $20 at door.


Posted 1/28/2017 8:37am by Aaron Lichtenberg.
Posted 1/24/2017 11:50am by Aaron Lichtenberg.
Posted 11/7/2016 9:17am by Aaron Lichtenberg.

Although we're a long way from the major shifts in grocery retailing seen at the turn of the 19th century, and then further into the 1950's and beyond, I would be remiss not to acknowledge the sincere difference between the emerging “supermarkets” of the post-WWII era and today's major grocery chains. The domination, and continued consolidation, of major supermarket chains in the US is, by any measure, an oligopoly. This has had deep and reverberating effects on our population, culture, and specifically how we consume our general “everyday needs”

How this plays into my business as a small produce farmer is multifaceted and complicated, to say the least, and certainly contains enough fodder for a graduate dissertation in economics. However, suffice to say, I'd like to cover just a couple of points that have come to my mind often regarding what may be, albeit debatable, the three most prominent factors on how people consume fresh produce today: price, quality, & service.

I'll address price first, as I feel it may be more concrete, but no less complicated than the latter two. The expectation of the modern consumer for cheap food is one that, I feel, stems from the same time period stated above in the opening paragraph. That epoch revealed drastic changes in production methods, with distribution models shifting just as rapidly, built on the back of the burgeoning industry's reliance on cheap production of fossil fuels and all their constituent counterparts.

These two main sectors, production & distribution, likely had, and still has, the largest influence on the price of goods & food in America. Because of our system of economics this seemed to clearly spell out the inevitable regarding prices: a “race to the bottom”**. Some may argue that this outcome was a desired and positive change. However, it cannot be ignored that with a “race to the bottom” mentality on the price of goods, that choice has inevitable consequences on how those goods are produced, and what qualities those goods have and offer to our society.

Which neatly leads me to quality. I feel this consideration contains not only the subjective opinions of an individual toward a specific product, but also the landscape from which that product exists. This exercise could take us in unlimited directions even to include considerations of what economists call externalities.

However, while it is fascinating to explore the differences between your grandparents' supermarket offerings and today's, this measure of “quality” I feel can be better interpreted as a “service”. It is quite clear that the diversity in products that we can choose from today, at any time of the calendar year, is staggering. It could also be said that, “some choice is good, unlimited choice will inevitably lead to failed expectations”. So let's put aside the “service” aspect considered within quality and just consider trying to address the opinions behind “quality”.

Although this may be a more difficult point to address while analyzing “quality”, I feel it just may be the most significant factor when determining outcomes of perception toward a product. I think those with marketing degrees may agree with me on that assertion. Suffice to say that the appearance vs. actual qualities of a product may just have one of the most significant, and potentially divergent, influences on a consumer's choice.

Let's take an apple for an example. A “Red Delicious” apple is no doubt one of the most ubiquitous examples of what has driven consumer expectation towards apples that I can think of. It's round, red shape contains the quintessential ideal that has been stamped into nearly everyone's mind as to what an apple “should” be. It doesn't matter that it's flavor is uninteresting and bland; it ships well, resists bruising and many marketing dollars have been put behind its preeminence in the marketplace.

A customer came up to me at the last farmers market and asked me about organic apples. Although I told him I knew very little about being an orchardist, let alone in organic production, I did share the small amount that I had learned from another grower of organic apples. There are a plethora of varietal choices in apples, all with different complex flavor profiles and even natural resistance to different fungi and disease pressures. Although “organic” apples do exist, many are still sprayed to reduce the occurrence of splotches and specks that consumers plain expect to absent on an apple they'll consume...regardless of whether it actually affects eating quality or say nothing of the fact that if an apple (or any fruit/vegetable) is bruised, or has a small amount of “rot” on it, it is often times still perfectly edible!

The reality seems to be that, in this country for sure, we consumers have been practically “socially engineered” to expect perfect looking produce and products: no dents, no dings and it'd better be cheaper than the next place. Our expectation is now that we'll be able to go to a single location, with innumerable, constantly changing, but consistent choices. Only then to pick from a perceptibly “perfect” looking selection of products, and pay the lowest possible price for those goods. All while not having to consider all the factors and/or consequences in creating that landscape of choice we are bumbling about within to pick out or dinner choices.

As long as we continue these societal expectations, I feel we'll continue to proliferate oligopolies in the marketplaces of all of our goods and services in what we determine as needs in managing our daily lives. As long as we continue to demand “perfect” looking produce, for the “cheapest” possible price, within a constant array and diversity of products, anytime of the calendar year, we'll have to accept the consequences of that circumstance.

We'll have to accept a global system of massive mono-cultures and mass-production systems to produce those products. These systems have to rely often on using destructive production methods that affect our health, and are largely dependent on pesticides and palliative measures that, in turn, cause environmental harm, and further which are completely dependent on the extraction-based economy of our modern distribution system.

We as consumers are the only real ones that have the power to affect this reality in our culture and society. The above asserted dominant expectation toward perfect, inexpensive and unlimited choice is a fallacy that is wreaking havoc on our society:

Price= The monetary value that one pays for a product

Quality= The perceived value, relating to personal expectation, of a given product to a consumer

Service= The manner in which the product is offered or made available to a consumer

Pick can't have 'em all




Posted 10/23/2016 11:19am by Aaron Lichtenberg.

The Omnivores Dilema...

Not only a great book by Michael Pollan, but a true maxim of what it means to go about feeding one's self, to say nothing of choosing to eat meat in that endeavor.

Our first time actually raising "meat birds" commercially to sell was not all that enlightening, but still quite a good learning experience. Namely, how many actual chickens we're actually willing to send off to the other side in one day with just the two of us doing it (it's our least favorite day of the year for sure!).

Alas, let me digress a bit...the first decisions to make, in taking on a direct role of providing chicken to ourselves and community of farm faithful , was choosing a breed to raise. Thankfully there are others to talk to in the close-knit farming community, but nothing replaces actual experience.

The most common breed of "broiler chicken" that I've seen raised on small farm scale is the white feathered "Cornish-Cross", and most all commercial breeds are fast-growing, white feathered breeds as well. There are other considerations as too, but maximum quick growth may be the most important factor for commercial meat growers.

The common breeds, including "Cornish-Cross" listed above, are raised in only 8 weeks...8 weeks! An amazing feat of growth, and so much so, that this causes the breed to eventually barely even be able to stand up for any length of time...often even leading to a bald spot on their breast.

So, with these considerations, we wanted to try something different. So we chose to try two different breeds, the "Kosher King" and "Freedom Ranger". As these birds grew the differences became immediately clear. All the chickens were very active and running all over throughout their entire life. They did indeed grow quickly, in just 12 weeks in fact, but were able to be mobile the whole time and with no health issues (like broken legs from growing too quickly!).

Well, you've made it this let me tell why I feel it's important to share all this information with you!

First, you may notice some differences in your chickens from what you may have had before, like colored pin-feathers. You may occasionally see a few pin-feathers that are present still on your chicken. This is of course quite normal, only it's more obvious than with the white feathered birds.

You'll also notice that we made other "uncommon" choices, like including the feet with your fresh dressed chicken. We do this because of the wonderful health properties of a chicken stock made with the feet included, like collagen a good promoter of cell growth, etc. that's extracted when making stock. You may recall the craze of making "bone broth" in health magazines of late...well, you can read more about collagen here... As the article points out, it's no panacea, but possibly part of a well rounded diet...including VEGETABLES! I especially like the last assertion about cooking meals from scratch.

I'll close with saying thank you to everyone, once again, for participating with us to play a part in creating a more "sane" way to procure food for ourselves. We're happy that you all find it important to source your food as locally as you can, and further we understand that you go through more effort in doing so. So, a sincere thank you to all those that are dedicated to the task of eating seasonally and locally!

all our best,

aaron & Liz

Reminiscing with FoodDecember 3rd, 2017

I have been on the phone on and off with my sister lately, planning holiday travels and it never fails that we start reminiscing about the past. In the travails of our conversation, we inevitably foun

Using your share this week...Seasonal Eating!December 3rd, 2017

We sent out a rather lengthy list of suggestions for cooking this week, but apparently, a cooking frenzy was in order this weekend! Here is the link for part 2 of the this week's recipe ideas! You wil

Winni Woods Farm Share This Week...November 2nd, 2017

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.   T