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Posted 8/3/2016 9:52am by Aaron Lichtenberg.

We received this fun recommendation from CSA customers, Cheryl and Steve.  They came to the market talking about zoodles and how much they were loving them.  Immediately, we had to ask what in the world zoodles were...apparently they are zucchini "noodles" made using a tool like this:

They described it like a pencil sharpener for vegetables.  Judging by what I saw online, I think that is an accurate description!  

Ironically enough, once they mentioned this to us, two more sets of friends of the farm came to the table looking for zucchini to make zoodles.  Luckily, because of Cheryl and Steve, we got to look like hip veggie farmers!

This is the link to the recipe they recommended trying out: http://www.skinnytaste.com/kung-pao-chicken-zoodles-for-two/

Here is their final product from making Kung Pao Chicken Zoodles:

Posted 7/31/2016 7:56am by Aaron Lichtenberg.

 

For those of you who are sick of seeing flowers, I apologize in advance.  There is just something so wonderful about a table full of gorgeous summer blooms!  I just can't seem to get enough of them!

While the weather has not helped their growth habits, the zinnias are finally coming in.  We are also starting to see our first real flush of sunflowers.  I am a bit disappointed with their lack of productivity, but I suppose, can I really blame them?  With this heat and lack of rain, I am pretty unproductive myself!  However, the snapdragons are loving this all and are shooting up new flower spikes faster than I can harvest them.

If you are looking for a special bouquet for someone or want to preorder a bud vase to grace your table for the week, drop us a line and we will let you know what we have available.  

And, I do have to show off my friend Meg's picture-perfect flower display...

I told her that it needed to be my marketing photo!

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!

Ingredients

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.

ENJOY!

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 there...it'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...

best,

aaron & Liz

Final Fall Share, #6December 12th, 2018

Hello Farm Faithful! The weather outside is more than a bit frosty, but the high tunnel is still cranking out some beautiful, sweet spinach for ya's. After a nice start to the harvest morning, hanging

Weekend Open Studio and SaleDecember 3rd, 2018

Happy Monday,   We wanted to share the news of this wonderful event this weekend with all of our mailing list and farm members. It is an excellent opportunity to give the gift of beautiful local

Winni Woods Fall CSA #3November 1st, 2018

Hello Farm Faithful! This week's share will mark our halfway point through the Fall CSA season if you can believe it. November is already upon us and the snow will surely be coming soon...at least I h

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