It has been HOT!
Hi, everyone!
Rachel here. I asked Jack if I could give the newsletter a shot this week!
To say these last few days have been hot is an understatement. We’re used to working in the heat, but days on end without a break
is no joke. Jack showed symptoms of heat exhaustion this past Friday - probably from working in the greenhouse. We’ve switched
our schedule so we start at 5 AM to try and beat the heat.
I’m especially thankful for our workshares during these difficult days. Here we are, stooped over a bed of carrots in 93 degree
weather, no shade, the air so hot and soupy it feels more like a Louisiana swamp than New Hampshire. As I watch them toil away, I
sometimes wonder: how are you doing this? And then I remember that I’m right next to them, doing the same thing.
A few weekends ago I visited my family in northern Vermont. As I unloaded a basket of veggies in their kitchen, my 12-year old
niece looked at me with wide eyes and posed the same question: “Why do you work outside all day?”
The question stumped me. Not because I didn’t have an answer - more like I had too many answers. There isn’t one big reason I
want to keep farming. (Except for maybe Jack.) There’s a lot of little, complicated reasons. And how was I supposed to convey any
one of them to a 12-year old? Should I tell her about soil erosion? Agricultural runoff causing massive algae blooms? Community
resilience?
Sensing all of that would bore her to death, I blurted out a more simple reason I farm:
“It makes you tough.”
I realized as I said it that it was true. Although I grew up around here, I didn’t always see myself as an outdoorsy person. I liked
clothes, the city. My workout consisted of going to a gym with AC. One of the first days I ever farmed here, back in 2016, it was a
brutally hot afternoon, and we were tasked with pulling up landscape fabric that had been buried in the field for years.
At the end of the day, I drove down to Mr. Mike’s and sat in my car, guzzling a cold drink. I was sunburnt, bedraggled, eaten by bugs.
Every muscle hurt. I had dirt so far up under my fingernails, I didn’t think it would ever come out. I even had dirt in my teeth. Looking
in the mirror, I saw what looked like an orphaned chimney sweep looking back.
But I had done it.
I had thought farming was for tough, hard people. Men, mostly, or people who had grown up doing it. And even as I wondered if I
could possibly survive another day like that, I realized with exhilaration that I had survived at least one. I hadn’t quit.
Years later, Jack told me that that day in the field was one of the hardest days he remembers. I hadn’t known any better and thought
that was a typical day on the farm - but still I came back.
I think the whole season can be like that, and life to some extent, too. The hardest, busiest days will trick you into thinking that every
day will be like that. But there’s nothing to do but not quit.
Winston Churchill said it best: “If you’re going through hell, keep going.”
It’s sure hot as hell out there, but we’re still going strong!
And with that, here’s what to expect in your share this week!----------
Summer Shares Week 6!
Couple notes on veggies this week and coming weeks (from Jack):
We're still waiting on that summer "pop," but we're also waiting for some rain (which is probably related), although as I write this rain is starting to fall heavy! We're a couple weeks out from new potatoes, fresh onions, consistent carrots, and of course, everyones favorite nightshade family--peppers, eggplant, and tomatoes! It feels a little delayed this year, but seeing the plants beef up and young fruit forming, is giving me good hope for the second half of the summer season!
For this weeks veggies I wanted to offer some comments. I've noticed the basil in my house turning black after a day or two. It's likely due to basil downy mildew--a persistent leaf disease that affects storage. It is totally safe to eat, but it will not store fresh. I suggest making a pesto when you first get your share and using it throughout the week. We grow a resistant variety and update it each year to keep up with the evolving plant pathogen, but it seems like this years variety didn't hit.
Broccolini is looking great this week. The first few weeks we were harvesting off of beds that were planted with a new variety this year. I've been disappointed with that variety so far this year--the stems were too thick, they didn't stay tender, and there really haven't been many sideshoots. Luckily I also planted beds of our trusted variety and it is looking great out of the field! Tender stems with full heads!
Cucumbers are abundant! We will have bulk cukes for sale, each member will get a good haul this week, and the unit and limits will be high for members picking up that want to take a bunch home in their share for canning.
U-Pick flowers are open for our CSA members! More info below.
Raspberries will be in shares this week! We had an awesome harvest this week and picked enough to include in shares.
Delivery Baskets
▪Basil
▪Cucumbers
▪Head Lettuce
▪Raspberries
▪Peas
▪Scallions
▪Spicy Salad Mix
▪Zucchini & Summer Squash
Market Style Pickup
Members Select 8 Items
▪Arugula
▪Beets
▪Broccolini
▪Cabbage
▪Celery
▪Chard
▪Escarole
▪Head Lettuce
▪Kale
▪Lettuce Mix
▪Peas
▪Raddichio
▪Radishes
▪Raspberries
▪Scallions
▪Spicy Salad Mix
▪Zucchini and Summer Squash *U-pick Flowers
Herbs
9th Item, Members can select one herb to add to their share
▪Basil
▪Dill
▪Parsley
Loose Herbs
Take What You Can Use
▪Oregano
▪Sage
▪Thyme
U-Pick Flowers Now Open for CSA Members!
This is our first time doing U-pick so we'll see how it goes! Picking is available during share pickup on Wednesdays from 1pm-7pm. We have two fields available to pick from and members can pick up to 20 stems per week to start with (this may change as the season progresses, again, first time trying this out). We will provide scissors for members to cut with. Please bring a jar if you would like them in water. We'll be providing some direction on how to pick the flowers to get the best life out of them and if you want to U-pick just ask Rachel, Joe, and I for directions and one of us will get your oriented with the fields!
Bulk Cucumbers For Sale!
We got a ton. Email me jack@dogdaysnh.com to order some in bulk. $1.80/lb and a minimum order of 20lbs .
Crunchy Caesar Kale Wrap with Chickpeas -- CLICK FOR LINK
Rachel makes these for dinner all the time. SO GOOD! You can also use romaine lettuce!
Ingredients
Crispy Chickpeas
▢1 15 oz can chickpeas drained, rinsed, and thoroughly patted dry
▢1 tbsp olive oil
▢1/2 tsp garlic powder
▢1/2 tsp onion powder
▢1/4 tsp salt
▢1/4 tsp pepper
Caesar Dressing
▢1/2 cup vegan mayo
▢2 tsp capers, chopped
▢2 tbsp lemon juice
▢1 tbsp olive oil
▢2 tsp dijon mustard
▢1 clove minced garlic
▢1 tsp freshly ground black pepper
▢1/4 tsp salt add more to taste
For the Wrap
▢2-4 large flour tortillas get the biggest you can find
▢3-4 large kale leaves washed, patted dry, and chopped
▢1 cup matchstick carrots
▢2 medium avocados mashed (optional: add in a splash of lemon juice and sprinkle of salt for more flavor)
Instructions
▪Preheat oven to 425 F. Mix chickpeas with olive oil and spices. Lay out on parchment lined baking sheet and roast for 20 minutes, shaking halfway. Chickpeas should be browned and crispy.
▪Blend Caesar dressing ingredients in a blender until smooth.
▪Wash kale leaves and pat dry with paper towel to remove excess water. Roughly chop, removing rib and stem. Massage kale with hands in bowl (optional- add in some fresh lemon juice while massaging). Drizzle Caesar dressing over and mix until combined.
▪On a tortilla, lay out mashed avocado in the upper half of the wrap.
▪Add matchstick carrots in the middle along with crispy chickpeas.
▪Lastly, add kale. Roll up wrap, squeezing tightly. Optional: Grill wrap on the stovetop.
▪*You can make between 2-4 wraps depending on how big your tortilla is and how much filling you put in each wrap.
Cold Cucumber Gazpacho -- CLICK FOR LINK
Perfect to use our abundance of Cucumbers with and served cold for this HOT summer!
Ingredients
▪2 large European cucumbers (2 1/4 pounds), halved and seeded — 1/2 cup finely diced for serving, the rest coarsely chopped
▪1 1/2 cups plain Greek yogurt
▪3 tablespoons fresh lemon juice
▪1 small shallot, chopped
▪1 garlic clove
▪1/3 cup loosely packed dill
▪1/4 cup loosely packed flat-leaf parsley leaves
▪2 tablespoons loosely packed tarragon leaves
▪1/4 cup olive oil, plus more for drizzling
▪Kosher salt
▪Fresh ground white pepper
▪1/2 red onion, finely chopped, for serving
Instructions
Gather the ingredients.
In a blender, combine the coarsely chopped cucumber with the yogurt, lemon juice, shallot, garlic, dill, parsley, tarragon and the 1/4 cup of olive oil. Blend until smooth. Season with salt and white pepper, cover, and refrigerate for at least 8 hours or overnight.
Season the soup again just before serving. Pour the soup into bowls. Garnish with the finely diced cucumber, red onion, and a drizzle of olive oil and serve.
Check out the Farm Store!
Veggies Stocked Fresh Every Friday!
In the store this week:
Cucumbers
Zucchini
Summer Squash
Cabbage
Celery
Head Lettuce
Peas
Raspberries
Scallions
Beets
Lettuce Mix
Spicy Salad Mix
Arugula
Fresh Herbs
Eggs
Ice Cream
and More!
Find Us at the Market!
All three of our markets are up and running now!
You can find our produce at:
Cheshire Medical Center in the Cafeteria
Thursdays 10am - 2pm
June through November
Jaffrey Farmers Market
Fridays 3pm - 6pm
June through October
Keene Farmers Market
Saturdays 9am - 1pm
April through October
