Cruising Through July
I'd say it's hard to believe that we're almost through July, because honestly my summer timeline has felt off all season and I can't keep track of the days at this point, but the fields remind me daily that we are in the thick of it. August is around the corner and harvest season will be in full swing. I talked a little last week about waiting for the summer pop (in the veggie section--Thank you Rachel for writing the narrative part of the newsletter!) and it really is fast approaching. We're adding in peppers and eggplant to the harvest list for this week and next week will see the beginning of new potatoes. August is known among veggie farmers as the hardest month because it is the most harvest intensive month, and we still have to keep up with all of the daily field maintenance, and we are planting for fall harvests (the bulk of our crops are going in the freshly prepped field above), and we are trellising the greenhouses, and on and on and on. It oughtta be fun this year because it is fun every year! Although there may be a few missed newsletters--unless I can wrangle Rachel into writing it again.
I'm feeling much better this week after getting too hot a couple weeks ago. Thank you to everyone that asked how I was feeling. I also passed along all the emails y'all sent to Rachel following her first newsletter and she also says thank you!
More on this weeks harvest below!
Summer Shares Week 7!
Summer Shares Week 7!
Another great week for CSA shares!
Tomatoes are on the horizon for CSA. We have a few to go out to delivery shares this week. The earliest ones to ripen suffered from blossom end rot on a lot of fruits. We've sorted out the really bad ones, but some may have some scarring on the bottoms. In a couple weeks we'll be swimming in tomatoes, so please bear with us!
Delivery Baskets
▪Basil
▪Beets
▪Broccoli
▪Cucumbers
▪Eggplant
▪Head Lettuce
▪Lettuce Mix
▪Peppers
▪Tomato (just one this week, but plenty more are coming!)
▪Zucchini & Summer Squash
Market Style Pickup
Members Select 8 Items
▪Beets
▪Broccoli OR Cauliflower
▪Broccolini
▪Cabbage
▪Celery
▪Chard
▪Eggplant
▪Escarole
▪Head Lettuce
▪Kale
▪Lettuce Mix
▪Green Peppers
▪Raddichio
▪Scallions
▪Zucchini and Summer Squash *U-pick Flowers (does not count towards one of your items!)
Herbs
9th Item, Members can select one herb to add to their share
▪Basil
▪Parsley
Loose Herbs
Take What You Can Use
▪Oregano
▪Sage
▪Thyme
U-Pick Flowers Now Open for CSA Members!
I think the first week of PYO flowers went alright last week, and this week we have even more flowers in bloom for everyone! We're going to stick with 20 stems per person for now. The fields you can pick from are on your right hand side of the driveway as you enter the farm. We will provide scissors and water, but you will need to bring your own jar if you want to keep em hydrated on the drive home. Rachel will be available in the barn if you have any questions!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
