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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

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 winniwoodsfarm.com, or click here to donate now!

all our best to you and your family!

aaron & Liz

--

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

winniwoodsfarm.com

Posted 3/25/2016 12:35pm by Aaron Lichtenberg.

We saw the Spring Equinox come and go last weekend and we're now enjoying more hours per day of sunlight more than darkness. We hope that it has increased your spirit and quickened your step like it has ours!Spring Spinach!

We're well underway with planting our starts, with Eggplant, Kale, Chard, Onions, Tomatoes, Parsley and many of Liz's flowers sprouting and giving us a nice flush of green to give us a smile everyday. We want to thank Red Manse Organic Farm for lending us some space in their starts greenhouse so we can keep planting!

Another reminder that next week will be the last week to take advantage of our "Early Bird" & "Full Payment" discounts for your CSA shares, so don't pass up the opportunity, and don't forget to tell a friend! Discounts end on April 1st!!

This weekend will be the last one that we'll be attending the Wolfeboro Farmer's Market, Saturday 10-2 Pm...get there early, as word on the street is...there will be SPINACH!! I'm sure it will go fast, but between Mountain Heartbeet Farm, and our stock we hope to supply as many folks as possible.

As you can see in the picture, even though we wish that planting looked a bit better, but we're finally pulling some green out of our high-tunnel and are turning in beds to prepare for our early plantings. We'll keep in touch as the spring chores keep coming on and sharing what we're up to!

peace, aaron & Liz

Posted 2/26/2016 9:01am by Aaron Lichtenberg.

Good Morning Everyone!

Well yesterday sure felt bizarrely like Spring to me! I was able to go out to the high-tunnel and harvest some greens for the Farmer's Market in Wolfeboro tomorrow and it sure looked like mud season...

I want to thank all of those that have already signed up with us for the season, you're early contributions in membership are a big help as we get our supplies ready for the season. This week we're starting Onions, Eggplant, and maybe even some tomatoes! We'll send along some pictures as they start poking up and giving us some real optimism.

Today has been declared "CSA Sign-Up Day" and we wanted to have you share your enthusiasm with friends and family. If you know others that support a farm with CSA membership, encourage them to sign up for membership again with their farm!

You can find out more about CSA Day by clicking here...

There you'll find information about farms all over the country, and even Canada...so, if you have friends and family afar, you can share with them this directory and they may be able to find a great farm nearby!

All those that haven't signed up yet, don't forget that March will be the last month that we'll offer "early sign up" discounts, and we also still have the "auto payment" option if you'd like to pay smaller amounts monthly with a credit card.

Thanks again for all you support and we'll be in touch again soon!

best,

aaron & Liz

--

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

winniwoodsfarm.com

Posted 2/15/2016 2:47pm by Aaron Lichtenberg.

Hello to all you Farm Faithful!

We hope that the 2016 growing season isn't as much of a weather rollercoaster as this winter has been! Alas, we're underway with our season planning and are just about ready to send in our first big seed order and start onions NEXT WEEK, if you can believe it!

We've opened our sign-up period for the 2016 CSA season and may sign up by clicking here!

 Just like in past years, we're offering up to a 10% discount off of your share for paying your membership off early, and 5% off just for signing up and getting your down-payment in by April 1st! We also will be offering our "monthly payment plan" for your convenience!

Feel free to forward this email to a friend and click here for 2016 CSA Program details!

You may notice a few changes to the program this year and are happy to hear any feedback that you may have for us. We've done our best to streamline things for ourselves to help our operation work even smoother this year with some exciting collaborations...

We're proud to announce that we're working with the Lakes Region Agricultural Collaborative (LRAC) growers to help provide a diversity of produce from many of your local farms in addition to what we grow! We'll be putting out more details about LRAC as the year progresses, so stay tuned!

We're also proud to announce that we're undertaking the "Organic Certification" process and anticipate being able to transition into "Certified Organic Production" for the 2016 season. Those of you that have been with us for awhile know that this doesn't mean anything new or different, we'll just be "official" now!

So, on that note, welcome to 2016 and THINK SPRING! As always, please do keep in touch and let us know of any feedback that you may have as we solidify our plans for the upcoming 2016 growing season...even if it's just some vacation photos from a winter vacation!

all our best,

aaron & Liz

 -

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

winniwoodsfarm.com

 

WInni Woods Farm CSA Week#14September 13th, 2018

Hello Farm Faithful! After another long week I've picked up my draft from last week and am trying to keep in touch for week #14...after this week, only two more summer shares left! We're managing

New Slideshow: Wedding and Event FlowersAugust 12th, 2018

Click here to view the slideshow.

Winni Woods Farm Share - Week #9August 8th, 2018

Good morning to all, It was another scorcher this week, and suppose that we are getting used to the highs and lows of the summer (at least as much as one can in 100+ degree heat index and pe

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