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Posted 7/31/2016 7:49am by Aaron Lichtenberg.

Okay, I understand that all living things have their purpose and place, but I am hard-pressed to figure out how to live peacefully with the tomato hornworm.  Not only does it have the capacity to defoliate an entire tomato plant in a day or two and eat significant chunks out of full-size tomatoes, but they are frightening to look at and they nibble on you when you pick them up!

The cool part about the whole situation is that nature tries its best to help out with the problem.  Between the birds that see them as the best meal ever, and the wasps that parasitize them, we at least have a little help on our hands with scouting these little(big) buggers out and kicking them out!

Posted 7/25/2016 9:41am by Aaron Lichtenberg.

While most would be hunkering down and curling up with a good book on the couch, while keeping that flashlight close at hand, Aaron and I were out in the fields trying to finish those last few requisite chores.  As the dark clouds rolled in from all sides, it was hard not to feel as if we were being enveloped by the impending storm.  However, we had work that needed to be done, so there we were: Aaron weed whacking around the fencing and beds, and me harvesting squash and zucchini.  

If there had been a casual observer there, I am certain they would have thought us insane.  As the first quarter-sized drops of rain began to fall from the blackened sky, I speedily tossed the harvested zucchinis into my bucket and then proceeded to run with them overflowing back to the truck.  

The success of making it back into the truck just as the sky unleashed brought a momentary smile to my face and reminded me that life has a way of working itself out.

The best part of it all was coming back to the fields in the morning, coffees in hand, walking the fields, admiring the work that had been completed, and the plants that were clearly enjoying the dose of water.

Posted 7/23/2016 1:09pm by Aaron Lichtenberg.


This was a great laugh shared with us (also from the Parkers) from their "CSA Adventures in Cooking" series.  

Chris decided to check out a cookbook for a new idea and found this great recipe for Chicken with Kale which he proceeded to prepare for dinner.  

While the family enjoyed the meal, they had a great laugh over what the photo in the cookbook looked like, versus what his version turned out to be.  And personally, I think they both look tasty.  Plus, Chris is a much better photographer - notice the flash in the top right of the dish from the cookbook!    

Posted 7/23/2016 1:02pm by Aaron Lichtenberg.

So we put the challenge out there and this is the amazing recipe (complete with photos!) we received a couple of days ago from our members, the Parkers!  Thank you for sharing!


CSA Veggie, Sun-dried Tomato Pesto Pizza

I made this pizza as a way to clean up the rest of the veggies we had for the week. It was SUPER tasty and I could eat it every day!


Zucchini sliced thin

Small onion sliced thin and caramelized (I used some of the oil from the sundries tomato jar to

caramelize the onions)

Garlic scapes, chopped

Sun-dried Tomatoes, chopped

Basil Pesto (you can use regular pizza sauce if you don’t like pesto)

Homemade (or store bought) pizza crust

Mozzarella Cheese

Sharp Cheddar Cheese, shredded

Freshly shredded Parmesan

Pizza Crust Ingredients:

1 C. Luke warm water

2 heaping tsp. rapid rise yeast

1 tsp. salt

1 tsp. sugar

1 Tbsp. oil (you can use olive or canola)

2 1/2 C. Flour (if you use whole wheat you may need to add a little extra water)

Whisk yeast into water to activate. Add salt, sugar and oil and briefly whisk again. Add flour and combine until forms a ball (if you have a kitchen aid, just use the dough hook mixer and let it to all the work for you!) Rise dough to double size in a warm oven (preheat to 350 and then turn off before you put the dough in.) I spray a glass down with non-stick cooking spray before I put the dough in the oven so it doesn’t adhere to the sides of the bowl.

After dough is done, preheat oven to 425. Spread dough on a pizza stone or pan. Spread pesto, top with garlic scapes, put on cheeses, top with veggies and then bake for 18 minutes.


Posted 7/18/2016 4:26pm by Aaron Lichtenberg.

The phrase "green thumb" has a couple supposed origins.  One comes from repeatedly touching the sides of algae-covered clay pots.  The other seems a little more unlikely, having to do with shelling peas the fastest, but is certainly a great picture to have.  

After a day like this, I am convinced that the "green thumb" must have something to do with tomatoes.  Seeing those characteristic lime green and black fingers can only mean one thing: tomatoes are trellised!  The high tunnel and field tomatoes are growing like weeds, and the cumbersome job of adding another level of trellising is finally done.  

But, that is good news for all of you.  Because that is also a sign that the tomatoes are 

starting to come in.  Our full shares enjoyed the first tomatoes of the season, and we have our fingers crossed that everyone will get some in this week's shares.

Stay cool out's another hot one!


Posted 7/18/2016 4:10pm by Aaron Lichtenberg.

It's always nice to share recipes and successes with our members, but it is even more fun when they share them with us!

This beauty is worthy of a photo for sure. 

Thank you for sharing your picture perfect meal with us! While we do not have a specific recipe, I am guessing it is something along the lines of zucchini and summer squash sauteed with lemon and butter, a side of salsa fresca, seasonal raspberries, and pan seared scallops.  I will be over for dinner later, by the way!

Please feel free to email us your successful recipes and/or photos and we will share them with our members.

Posted 7/9/2016 5:23pm by Aaron Lichtenberg.

When I snapped this photo, Aaron said to me, "Better get it now, because this is that farmer photo you never get."  And I have to say that is all but true.  

Often when I set to cultivating a row, I look up and he is long gone, off to another task and brain running a thousand miles an hour.  While I can relate when thinking about my "day job", his stamina and ability to file away endless details about harvest details, pest pressure, and customer-specific needs and changes are beyond anything I could ever dream of!

So, here I am, with the quintessential "farmer photo", thinking about how salad turnips have become a regular part of our diet and how excited I am to dive into the striped bass dinner courtesy of our CSA member, Randy Remick.

We hope you are enjoying the fruits of the season as much as we are.  

Posted 5/23/2016 6:23am by Aaron Lichtenberg.

With only a couple of weeks left before CSA starts, we're starting to reach a real runner's pace getting things in the ground out at the farm!Chickens!

New this past week we moved chickens out to summer pasture to help fertilize next year's garden space and they just LOVE the green rye. Those summer egg shares should have wonderfully orange and rich yolks!

Also, you'll see the "masked marauder", in this photo below, getting mulch hay out on the newly planted field tomatoes.  Of course, the lady with the bandana over her face is Liz...I'm throwing bales down to her from on top of a mountain of hay bales on my truck from a height that reached over the peak of our high tunnel!Liz Mulching

It's a lot of work up front, but the tomatoes do much better mulched: we avoid splash up from rain, which can carry many disease organisms, and it also helps retain moisture, as well as prevent weeds from growing!

We hope you all have a great week and we'll catch up with ya's next time...


aaron & Liz

Posted 5/15/2016 9:58am by Aaron Lichtenberg.

Hey Everyone,

It's been a busy past month or so with the weather finally starting to moderate a bit and letting us really get going with all our spring planting.

So far we've been able to get Broccoli, Chard, Kale, Carrots, Scallions, Cilantro, Peas, Spinach, Onions, Parsley & Tomatoes in...whew...That's just to start of course, and from here on out, we're gonna have to start running to keep up!

We're happy to see some new techniques that we've tried out this year looking pretty promising... As you all may or may not know, tilling the ground, while making a nice and pretty garden bed to plant in, is quite destructive to the soil.

So a, -new to us-, technique is using a huge tarp to kill weeds, heat the soil and wake up all those microbes that do all the real work for us! This way, we're able to only lightly work the soil, without rototilling, and still get a nice garden bed for our veggies.High Tunnel

LIz's OnionsYou can see in the foreground here, in the picture to the right, the tarp on our High-Tunnel plot, which we used the tarp technique before moving the tunnel up one plot to plant the tomatoes.

We used the same technique to get our onion beds ready where you see Liz laying out over 2400 onion plants for me to follow and get in the ground! We didn't plow or till at all in these beds, which had our winter cover crop of rye, alive and green, just weeks before. You can see the, very heavy 24'x200', tarp in the background to the left getting the next beds ready to go!

Looks good so far, but true weeding season hasn't yet begun, so we'll have to see how these beds look again in another month or so. We'll keep in touch to let you all know!

Happy Spring planting season...Liz & aaron

Posted 4/22/2016 8:34am by Aaron Lichtenberg.

Hello to all and we hope this finds you well!

Here's a photo taken from our friends over at Red Manse Organic Farm, who is taking care of some of our starts for us, to assure you that fresh veggies are on the way!

We also are proud to announce that we've been able to organize another year of charitable giving for families in need for the 2016 season.

Last year we were able to provide over $4000 in fresh vegetables to the End 68 Hours of Hunger and Gilford Got Lunch! programs. This year we will continue to provide this fresh, healthy and local alternative to many of the families struggling to access healthy foods.

This is being made possible again this year by the generous "match" program offered by The Harbor Group, Inc. Every donation made will double your effort to support this great program! Learn more by clicking here...

What's even better this year is that we are participating with the Lakes Region Agricultural Collaborative (LRAC) to provide a reliable and wide array of fresh vegetables. Learn more about LRAC and our collaborating efforts by clicking here. 

We want to thank you in advance for any help you can provide in our efforts, visit our website, or click here to donate now!

all our best to you and your family!

aaron & Liz


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

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