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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

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, 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!


aaron & Liz


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

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
Winnipesaukee Woods Farm
Alton Bay, NH


Posted 2/15/2016 9:54am by Aaron Lichtenberg.

Hello to all of our Farm Faithful!

We hope that you are all enjoying some time in front of the woodstove and staying warm now that winter has finally set in! We're writing to update everyone that we've started putting together our plans for the upcoming CSA season and wanted to update you on a few things.

Firstly, we're thrilled to announce that Winni Woods Farm is participating in the formation of the Lakes Region Agricultural Collaborative (LRAC) and will be sharing details throughout the year on our activities. The LRAC farms you may already know, or even have already been eating their great products as I've been working with many of the farms already in past seasons! Keep in touch and stay posted as we keep working in developing the Lakes Region food system!

There have been a few changes as we've gone about planning out the season. One of the bigger changes you might notice is the pick up times and locations that we've adjusted. With our lack of additional labor, we've had to make some hard choices in changing times and dropping our Gilmanton Year Round Library pick up location.

We hope that all of you will keep in touch and let us know any thoughts for the coming growing season. It's not too late to request some veggies that you haven't seen in your share so we can try and work them into our 2016 growing plans!

Lastly, please do know that we so much appreciate all of your support each year and are so thrilled when we get a new member that you've recommended to us. We sincerely thank you for letting folks know about us and for supporting your local farms!

all our best,

aaron & Liz

Posted 8/9/2015 11:18am by Aaron Lichtenberg.

Fennel has an anise flavor - which for those of you that dislike black licorice may cause you to cringe.  However, as one who also dislikes licorice, I will tell you that it is subtle and fantastic! In salads, fennel is crisp and refreshing.  When caramelized or slowly cooked, the flavor changes to a savory sweetness.  The feathery dill-like leaves at the top can be chopped and used in salad dressings or any other dishes.  Just this week I used it to augment the filling for some stuffed zucchini.  All parts are edible, although the mild, tender bulb is most commonly used and served.

How do you prepare the bulb? 

Cut off and discard stalks. Trim the bottom of the bulb and peel off any wilted or browning layers from the outside of the bulb. Cut the bulb in half, lay the halves are their flat, cut sides and quarter, slice, or chop as you like.

Some cooking ideas:

Pear Walnut Fennel Salad

1 bulb fennel

2 pears

3 Tablespoons fresh lemon juice, divided

3 Tablespoons olive oil

1/2 teaspoon sea salt

1/3 cup walnuts

Trim the fennel, cut the bulb in half lengthwise, and slice fennel very thinly. Core the pears and slice them very thinly. In a large bowl, toss the fennel and pear slices with 1 tablespoon of lemon juice. Whisk the olive oil, remaining 2 tablespoons lemon juice, and salt to combine  

Eggplant Tomato Bake with Caramelized Fennel

Check out our recipe search engine and type in eggplant or click here.  The first recipe that comes up is an eggplant tomato bake.  When it says to caramelize the onions, add the chopped fennel bulb and caramelized that as well.  This is our favorite summertime dish!  

Posted 6/15/2015 9:26am by Aaron Lichtenberg.

Good Morning to You All!

We are thrilled to announce that we've had some great support for our End 68 Hours of Hunger campaign for the 2015 season!  We'll start providing fresh vegetable shares to families in need beginning next week, the week of June 22nd.

Our work with Alton Central School to bring fresh foods to families in need through the  Alton Central School End 68 Hours Program is FULLY FUNDED! By reaching out to generous donors, once again, this year we'll help bring healthy, local food options to over 16 families in need.  This all made possible by all of your donations and the huge multiplier of all your donations being generously matched by, Alton residents Marc & Marie Hebert, the owners of The Harbor Group, Inc.

Due to some "last minute" contributions we were put over the top for our goal of funding all 16 families for the summer.  Although ALL donations were so much appreciated we'd like to mention that the significant donation by the Smith family made a huge difference in getting us there!

Another significant donation came in as a wedding gift, made on behalf of Monique Ricker & Armand Circharo who just took their vows, and gave instead of receiving on their wedding day, how great is that?!

Although you've seen some of this information below, I would like to include it again to remind everyone what a huge impact you're having on a nationwide issue.  What's more, due to the program we're going to be effecting approximately 25% of these families' yearly meals by providing these fresh, local vegetable shares.

A research bulletin, covered recently in the educator's publication NEA Today, was released in January 2015 by the Southern Education Foundation (SEF).  For the first time in recent history just over 50% of all children attending public schools today come from low income families...50%?!

On a recent trip to Washington, D.C., Liz and I got to speak with teachers from almost every state in our country that confirmed this statistic. We spoke with teachers from Las Vegas, NV to Salt Lake City, UT and Birmingham, AL to Farmington, ME who all shared shocking percentages of children eligible for the National School Lunch Program (NSLP).

The SEF research collected data from the National Center for Educational Statistics pointing out the percentage of students who were eligible to receive free or reduced price lunches during the 2012-2013 school year. State-by-state figures showed that in 21 states 50% of students fit the NSLP eligibility criteria, 19 states have 40-48% eligible students and 10 have 38-42% of their students living in poverty.

Another stunning point is how quickly these numbers have changed. The article points out the nationwide low-income figures grew from 33% to 38% between 1989 and 2000, just over a 10 year period. However, from 2006 to 2013 that percentage jumped from 42% to 51%, making an almost two-fold percentage growth difference, but in four years less time.

“The trends are staggering, and yet the national debate over public education still provides inadequate space for a serious discussion about poverty and its effect on student achievement...”, The NEA Today article comments. The authors of the SEF study continue, “Without improving the educational support that the nation provides its low-income students – the trends of the last decade will be a prologue for a nation not at risk, but a nation in decline,”.

Many members of our community have little financial means to choose healthy food alternatives, let alone “vote with their dollar” to support local agriculture.  The End 68 Hours program may have only a small effect on the larger issues of social inequality, the global food system, or a society with an ever-expanding wage gap, but it has a huge reach right here in our community.  We thank you so much for your support of our local families in need!

Lastly, due to the success of our fundraising this year, we will further extend our reach by providing fresh vegetables to the Gilford Got Lunch Program! The GGL program provides similar support to families in need in Gilford, right around the corner from where our main farm operation is based.

More details about how these programs work can be found on our website under the "Donate" menu, or by clicking here. Thank you once again for your participation and we look forward to another great program next year!

With sincere thanks,

aaron & Liz


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

Posted 5/19/2015 7:27am by Aaron Lichtenberg.

It has been extremely busy around the farm trying to catch up and get everything in the ground, I have been behind in communicating some great events happening right now!

Winnipesaukee Woods Farm is proud to announce our involvement with a new collaboration of local farms here in the Lakes Region.  The Lakes Region Agricultural Collaborative has its first project, teaming up with Got Lunch! Laconia, to provide fresh vegetables to families in need in Laconia.

Got Lunch! Laconia is running their annual fundraising event at local restaurants in the Laconia area this week.  Sadly, Monday has come and gone, but there's still time to treat yourself to a lunch or dinner out and support the program!  Got Lunch! Laconia provides food, during the summer months, for over 600 children in the Laconia area.  Learn more about their wonderful efforts by clicking here.Got Lunch Laconia Restaurant Week

We're also seeing donations start to come in for our End 68 Hours of Hunger program to help families here in Alton.  However, we still have some ways to go before we're fully funded to offer all families fresh vegetables for the summer season.  To learn more about it, check out our blog, go to the "Donate" page, or click here, to find out how were getting fresh local food to families in need here in Alton.

Thank you to all those who have already donated to these great causes to help get fresher, healthy foods to those that have difficulty affording it!


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

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