TOUCHING EARTH FARM

today's harvest

2011-11-15T11:09:00.003-05:00

bunch kale

5 oz mesclun

bunch radish

bunch gilfeather turnip

bunch carrots

handful sun-dried hot peppers

today's harvest

2011-11-08T10:51:00.004-05:00

This week, those of you who requested a winter share will receive the following:

bunch kale

bunch chard

3-4 rutabagas

bunch carrots

lettuce mix w/ pea shoots*

1 lb black beans

rod of brussels sprouts

*the pea shoots are microgreens and taste like peas.

today's harvest

2011-11-02T13:14:00.003-04:00

This week, those of you who requested a winter share will receive the following:

bunch radish

2 pints husk cherry*

bunch baby leeks

5 oz mesclun

bunch parsnip

bunch kale

bunch gilfeather turnips

bunch beets

bunch broccoli

*We harvested the remainder of the husk cherries from the frosted plants. There's bound to be some unripe ones in the pints, so the pints are 2 for the price of 1.

Today's harvest

2011-10-18T12:20:00.003-04:00

This is the last CSA pick up for the 2011 season. Thank you for participating! We'll be sending you a survey soon, so you may comment on your experience of the CSA.

BAG RETURN: Please remember to bring your bags back. Also, we'd love to get back any bags that you take away this week, or any that you may have forgotten to return throughout the course of the summer.

FULL SHARES:

2 cups dry beans *

1-2 rods brussels sprouts**

1lb carrots

4 oz spicy mesclun

2-3 rutabaga

1-2 heads cabbage or lettuce mix

bunch leeks

cutting garden

SMALL SHARES:

1 cup dry beans*

rod brussels sprouts**

1 lb carrots

1-2 rutabaga

bunch collards

4 oz lettuce mix

cutting garden

*Dry beans include marfax, black turtle, or Vermont Cranberry.

**Just remove the buds from the stem, peel away any damaged layers, and the sprouts are good to go.

CUTTING GARDEN: There are still some dahlia and zinnia flowers, as well as many Mexican sage flowers. There are many herbs still available, especially parsley. You can still find good husk cherries.

today's harvest

2011-10-12T12:09:00.003-04:00

FULL SHARES:

2-4 rutabaga*

bunch parsnip

bunch beets w/ greens

1-2 winter squash**

bunch collards

5 oz lettuce mix

cutting garden

SMALL SHARES:

1-2 rutabaga*

small bunch salad turnip

small bunch parsnip

bunch kale

6 oz chard mix

cutting garden

*Now and again you'll find a rutabaga that's hollow or even rotten in the middle. If this is the case w/ any you receive, please let us know and we'll replace it.

**Some of the butternut squash have discoloration on their skin that could go soft. This means they will not keep as long, so we'd recommend cooking it w/in the next week or so.

CUTTING GARDEN: Much of the cutting garden has been frosted, but you can still find a variety of herbs (the parsley is particularly nice) and some flowers. The Mexican sage (salvia Leucantha) has begun to bloom and is untouched by the frost. You can still find husk cherries that are ripe and undamaged by the frost, even though the plants are dying.

harvest postponed

2011-10-10T07:02:00.001-04:00

Our CSA pick-up will have to be postponed this week until Wednesday the 12th due to illness. Many apologies for any inconvenience this causes.

today's harvest

2011-10-04T12:32:00.003-04:00

BAG RETURN: Well done last week. Please remember to bring your bag back this week.

FULL SHARES:

6 oz arugula

big bunch sweet peppers*

bunch kale

bunch parsley

2-3 winter squash

2-5 eggplant*

head cabbage or bunch raab or hot wax peppers

bunch leeks

bunch chard

cutting garden

SMALL SHARES:

bunch parsnip

bunch parsley

big bunch sweet peppers*

3 oz arugula

bunch broccoli or chard

bunch leeks

cutting garden

*There is a threat of damaging temperatures on Wednesday night so we harvested the remaining peppers and eggplant. I've been making all manner of Italian and Mexican dishes w/ the peppers — stuffed peppers, omelets, tortilla soup, pasta sauce etc. I prefer to roast them first before putting them in a dish. If you wish to ripen them further, you can put the peppers in a paper bag (make sure they're dry) and let sit at room temperature — be sure to check them every day to make sure they don't rot.

CUTTING GARDEN: Because of the threat of damaging temps Wednesday night, we'd recommend visiting sometime before then to get flowers, herbs and husk cherries. We've removed the hot peppers to dry.

today's harvest

2011-09-27T13:51:00.004-04:00

BAG RETURN: Very poor last week — we did not quite have enough bags to work with this week. Please remember to bring your bags back — particularly if you have more than one.

FULL SHARES:

3-5 tomatoes*

4 oz lettuce mix

bunch leeks

6 oz baby chard

2 winter squash**

small bunch sweet peppers

bunch parsley

1 1/2 lb parsnips

2-4 eggplant or 3-5 cucumbers

head cabbage or pint cherry/salad tomatoes

carrot thinnings+

head lettuce

cutting garden

SMALL SHARES:

bunch sweet peppers

bunch parsley

bunch broccoli or collards

carrot thinnings+

2 winter squash**

head bok choi

3 gilfeather turnips w/ greens++

cutting garden

*The tomatoes this week include green zebras. They are ripe when the bottom is a little soft — some may also start to turn yellow.

**The winter squash this week includes acorn, delicata, sweet dumpling, and butternut.

+We thinned our carrot patch and didn't want the tiny carrots to go to waste. The roots are great to throw into salads or soups. The greens can be used for vegetable stock, or compost.

++The turnip greens are delicious. Please see our website or search the interwebs for recipes.

CUTTING GARDEN: The flowers are not as plentiful, so small to medium bouquets are now available. There are LOTS of herbs. We had a tiny bit of frost which tinged some of the basil, so get the basil while you can. Please cut parsley — so delicious right now. There are LOTS of hot peppers ripening so harvest liberally. Also, husk cherries are still coming strong. Enjoy the cutting garden while you can!

today's harvest

2011-09-20T13:58:00.003-04:00

MUM SALE: There will be mums near the barn door for sale. Please leave money in the envelope — if you want to charge, please call or email. You can also send us a check.

FULL SHARES:

6 oz arugula

3-5 slicing tomatoes

pint cherry or salad tomatoes

2-3 gilfeather turnips w/ greens*

2 winter squash**

2 heads bok choi

2-4 eggplant or 1-2 head lettuce

bunch sweet peppers

cutting garden

SMALL SHARES:

2 lb potatoes (some are getting fingerlings)

bunch leeks

head lettuce

2-3 eggplant or head cabbage

1-3 slicing tomatoes

broccoli or collards

cutting garden

*The turnip greens are delicious. Please see our website or search the interwebs for recipes.

**This week's winter squash includes delicata, sweet dumpling, or acorn.

2011-09-13T14:45:00.002-04:00

BAG RETURN: Another good week! Please continue to return your bags.

NO SHARE LEFT BEHIND: Please let us know if you'll be away or otherwise unable to pick up your share. We're still finding 2-4 bags every week that don't get picked up.

FULL SHARES:

5-8 slicing tomatoes#

pint cherry or salad tomatoes#

bunch leeks

2 lb potatoes

1-2 heads cabbage

6 oz lettuce mix

1 head lettuce

1-3 summer squash or sweet peppers+

3-5 cucumbers

cutting garden

SMALL SHARES:

bunch broccoli or kale

maybe a melon*

2-4 slicing tomatoes#

pint cherry or salad tomatoes#

1-2 sweet peppers

1-3 eggplant or 1-2 heads cabbage

2-4 cucumbers

3 oz lettuce mix

cutting garden

*We are harvesting our melons as they ripen. Some of you will be getting musk melons, and some will be getting watermelons. The musk melons may need a little more time to ripen up. You can tell when they are ripe when the end is a bit soft and the melon is fragrant. Watermelons will not ripen off the vine, so if we accidentally gave you an unripe one, please let us know and we'll get you another next week.

We harvest the musk melons a little under-ripe because once they start to smell, they become very attractive to all manner of bug and beast.

+Some of the zucchini will be of a size ideal for stuffing, parmesan, or zucchini bread.

#Some of the slicing tomatoes may need a few days to ripen up. The cherry tomatoes are either black or orange. The salad tomatoes (Jaune Flamme) are meant to be orange — some of them may need a bit of ripening. They are a great size for salads, and great roasters, but you can do anything with them! Our black prince tomatoes have a lot of splitting, but they are one of the better tasting tomatoes this year — their beauty is internal!

CUTTING GARDEN: NEW THIS WEEK: In addition to the sunflowers and hot peppers that are now available, you may now pick HUSK CHERRIES! Husk cherries are like little tomatillos, but very sweet. They grow in a paper lantern, and are ripe when both the paper and fruit are golden. They are just starting to ripen, so you may only find a handful this week. The ripe ones tend to fall off the bush, and usually remain in good shape as they wait on the ground for you to swoop them up. Feel free to carefully pick up the branches of the plant to look for fruit underneath.

Benefit for York Land Trust at Arrows Restaurant, September 18

2011-09-08T08:30:00.000-04:00

Eighteen local farmers, fishermen, gardeners and producers have teamed up with Arrows Restaurant and celebrity chefs to create a six-course benefit dinner, “From the Ground Up!” for York Land Trust’s 25th Anniversary. WCVB/TV Boston Broadcaster Randy Price will Emcee the event at Arrows Restaurant in Ogunquit, ME on Sunday, September 18th at 6 p.m. “As we celebrate our 25-year commitment to preserving York’s natural heritage, we look forward to finding more ways that York Land Trust and its members can best make a difference for the future of farming in our community. ‘From the Ground Up!’ is the threshold event that lunches our farmland conservation efforts,” said Doreen MacGillis, Executive Director of York Land Trust.

The table is set for Arrows Restaurant to host “From the Ground Up!” – A Farm Fresh Benefit Dinner Celebrating York Land Trust’s 25th Anniversary and Local Farming on Sunday, September 18, at 6PM. Dinner tickets, which must be purchased in advance, are available on a first-come, first-served basis for $150 per person. To purchase tickets, visit yorklandtrust.org or call (207) 363-7400, option 2.

York Land Trust and Arrows Restaurant share a commitment to the land. “Our own 20-year history cultivating our gardens and cooking using the freshest ingredients, made it an easy choice to honor York Land Trust’s quarter-century of local conservation success by hosting their Benefit Dinner, agreed Chef-owners of Arrows Restaurant, Mark Gaier and Clark Frasier.

Arrows Executive Chef Justin Walker was quick to champion the “farm-to-table” idea. “He shared our enthusiasm for using York Land Trust’s milestone occasion to tell the stories of local farmers and fishermen to help raise awareness of the importance of conserving our natural and cultural heritage and the working landscapes on which these livelihoods depend,” said Karen Arsenault, York Land Trust Board Member and Event Co-chair.

Arrows has recruited five other James Beard Award-winning chefs to help prepare six, signature courses for the Benefit Dinner. Joining the Arrows Restaurant team will be Neal Fraser of Grace Restaurant in Los Angeles, CA; Paul Kahan from Blackbird, avec, and the Publican in Chicago, IL; Rockland, Maine’s own Melissa Kelly from Primo; Jeff Michaud of Osteria in Philidelphia, PA and Jason Miller hailing from St. Joe’s Coffee in York and Gorham, ME. “We are thrilled that our peers from around the country have agreed to travel here to work with us and other local restaurants to develop the Benefit Dinner into a truly exceptional dining experience,” said Walker.

Twenty-five years ago, The York Land Trust was founded by local residents in response to a growing concern that what people loved and valued most about their community was being threatened. With a strong commitment to help shape southern Maine’s future and strike a balance between the natural and built environment, York Land Trust and its conservation partners have conserved almost 13,000 acres of land throughout the greater York/Mt. Agamenticus region for water quality, wildlife habitat, agriculture, recreational open space and outdoor education. According to past President of York Land Trust and Event Co-Chair Helen Winebaum, “The York Land Trust’s accomplishments have only been possible because of the pride and love that the York community has for the area’s unique natural treasures and their generous support of York Land Trust’s work to permanently protect these treasures.”

For more information: http://www.yorklandtrust.org/

today's harvest

2011-09-07T11:19:00.003-04:00

BAG RETURN: Another good week! Please continue to return your bags.

NO SHARE LEFT BEHIND: Please let us know if you'll be away or otherwise unable to pick up your share. We're still finding 2-4 bags every week that don't get picked up.

FULL SHARES:

beans

bunch beets

1-2 heads lettuce

1-3 eggplants

maybe a melon*

4-6 slicing tomatoes#

pint cherry or salad tomatoes#

4-6 cucumbers

bunch onions

6 oz arugula

1-3 summer squash or 3-5 sweet peppers+

cutting garden

SMALL SHARES:

bunch broccoli or kale

1-2 heads lettuce

3-4 slicing tomatoes#

pint salad tomatoes#

pint cherry tomatoes

3-5 cucumbers

maybe a melon*

3 oz arugula

*We are starting to harvest our melons as they ripen. Some of you will be getting musk melons, and some will be getting watermelons. The musk melons may need a little more time to ripen up. You can tell when they are ripe when the end is a bit soft and the melon is fragrant. Watermelons will not ripen off the vine, so if we accidentally gave you an unripe one, please let us know and we'll get you another next week.

We harvest the musk melons a little under-ripe because once they start to smell, they become very attractive to all manner of bug and beast.

You can all expect to receive melons over the next few weeks.

+Some of the zucchini will be of a size ideal for stuffing, parmesan, or zucchini bread.

today's harvest

2011-08-30T12:04:00.004-04:00

BAG RETURN: Good job last week! Please keep it up!

FULL SHARES:

maybe a melon*

4-6 cucumbers**

1-4 summer squash+

bunch chard

beans++

3-5 slicing tomatoes#

pint cherry or salad tomatoes#

1-3 eggplant or 2-3 sweet bell peppers

bunch broccoli, head cabbage, bunch onions, or bunch sweet frying peppers

cutting garden

SMALL SHARES:

2-3 summer squash or 1-3 eggplant

4-6 cucumbers**

head cabbage

2-4 slicing tomatoes#

beans++

cutting garden

We harvest the musk melons a little under-ripe because once they start to smell, they become very attractive to all manner of bug and beast.

You can all expect to receive melons over the next few weeks.

**Our cucumbers are really producing this year! If you're having trouble keeping up, look up how to make quick pickles on the internet. It's quick, and they'll last a good deal longer.

+Some of the zucchini will be of a size ideal for stuffing, parmesan, or zucchini bread.

++At the time of this post, we are still picking beans. You will be getting a lot of beans again. If you are having trouble keeping up with them, we'd recommend freezing them. Again, there are instructions for this all over the internet.

#Some of the slicing tomatoes may need a few days to ripen up. Also, some of them split a little in all the rain. Be sure to protect them from fruit flies. The cherry tomatoes are either black or orange. The salad tomatoes (Jaune Flamme) are meant to be orange — some of them may need a bit of ripening. They are a great size for salads, but you can do anything with them!

today's harvest

2011-08-23T12:12:00.004-04:00

BAG RETURN: was OK last week, though we still seem to be missing quite a few bags. Please remember to bring back your bag(s).

FULL SHARES:

bunch beets w/ greens

2 heads garlic

3-5 cucumbers*

2-4 summer squash**

2-3 eggplant or 3-4 sweet peppers

2-4 slicing tomatoes or pint cherry tomatoes+

bunch onions

bunch collards

cabbage, broccoli, or frying peppers++

beans°

cutting garden

SMALL SHARES:

2 lb potatoes

head garlic

2-3 summer squash or 1-3 eggplant

bunch onions

pint cherry tomatoes or 2-3 slicing tomatoes+

beans°

cutting garden

*Some of you will be getting an heirloom cucumber called "dragon's egg". They are whiter than the Boothby's blonde. Don't put them in fire. :)

**Some of you will be getting an heirloom squash called "Benning's green tint". It is white to pale green, and saucer shaped. It can be treated like any other summer squash.

+You will be receiving a variety of heirloom tomatoes this week. Most are red, but a few are orange or black. We tend to harvest the slicing tomatoes a little under-ripe for better transport. A day or two in a paper bag (not in the refrigerator) will ripen them right up.

++We are in cabbage looper season. This means you should soak your broccoli in salted water for ten minutes before cooking. Cabbage loopers are little green caterpillars that hide in the florets. Speaking of florets, we are mostly harvesting the side shoots of the broccoli plants. The stems of these tend to be more tender, so won't need peeling or cutting away before cooking.

°We are still harvesting beans at the time of this post. Beans this week include french filet, yellow wax, and green.

CUTTING GARDEN: The flower and herb garden is looking great. You may cut several small bunches of herbs or one large one. You may pick a large bouquet of flowers. NEW THIS WEEK:

There are some green jalapeno peppers ready for picking. They should be about the size of an average thumb. A few sunflowers have begun to bloom. If you get here soon enough, you may take a cut or two for your bouquet. They will be more abundant over the next few weeks. Please cut down to the next small bud on the stalk.

today's harvest

2011-08-16T12:05:00.002-04:00

BAG RETURN: is getting worse every week again! Please remember to bring your bags back so we have something to put vegetables in. We're very close to changing the system so that you have to bring your own bag and transfer your veg from one to the other. We don't want to institute the new system, but if bag return does not improve, we will have to.

FULL SHARES:

2-4 summer squash

3-5 cucumbers

2 lb potatoes

bunch chard

bunch onions

bunch sweet frying peppers

bunch turnip*

beans**

cabbage, broccoli, tomatoes, or hot peppers+

cutting garden

SMALL SHARES:

2-3 cucumbers

2-3 summer squash or 1-3 eggplant

bunch carrots

bunch onions

beans**

cutting garden

*The turnips this week are good for boiling, grating or roasting. There's a bit of superficial damage to some of them, but we can't see how deep it goes without cutting the root. So if you get any turnips w/ extensive damage, let us know and we'll make it up to you.

**We're still sorting out the beans at the time of this post, so are not sure how much everyone is getting yet. This week we have green beans, french filet beans, purple beans, and yellow wax.

+The hot peppers are about 3-4 inches long and pale yellow in color (Hungarian hot wax). We have a few heirloom slicing tomatoes in some of your shares this week. We pick them a little under-ripe so that they transport better. A day or two in a paper bag should see them ready for slicing.

CUTTING GARDEN: The flower and herb garden is looking great. You may cut several small bunches of herbs or one large one. You may pick a large bouquet of flowers. NEW THIS WEEK: A few sunflowers have begun to bloom. If you get here soon enough, you may take a cut or two for your bouquet. They will be more abundant over the next few weeks. Please cut down to the next small bud on the stalk.

CROP UPDATE: Tomatoes — they seem to be taking a long time to ripen for us this year. But there's a lot of fruit on the plants, and we should get greater and greater numbers now that the first have begun to ripen.

Today's harvest

2011-08-09T12:11:00.002-04:00

BAG RETURN: Just OK last week. We nearly ran out of bags. Please remember to bring back your bag — better yet, if you have a habit of forgetting, bring your own bag and leave our bag in its place.

SHARES LEFT BEHIND: If you are going to be away or are unable to pick up your share, please let us know. There have been 2-4 unclaimed bags for the last few weeks. We are able to salvage some of the food, but a lot goes to waste.

FULL SHARES:

1 lb + adirondack red potatoes*

bunch carrots**

3-4 summer squash

3-5 cucumbers°

2 bulbs garlic

1-2 eggplant or 2-3 sweet bell peppers

bunch collards+

1 1/2 lb beans++

cutting garden

SMALL SHARES:

1 lb adirondack red potatoes*

1-2 summer squash

2-4 cucumbers°

1 bulb garlic

bunch beets w/ greens°°

2-3 sweet bell peppers

bunch kale+

1 lb green beans

cutting garden

*Adirondack red potatoes have red flesh.

**If you're not going to eat your carrots right away, we'd recommend cutting off the greens.

°Some of you will be getting Boothby's blonde cucumbers. They are pale yellow, short and stout. They are not overripe pickling cucumbers! :)

°°Beet greens are edible raw or cooked. Some of the beets are golden.

+The collards and kale this week are not the prettiest, but still delicious. We recommend cutting it thin and braising.

++Full shares will be getting either yellow wax, purple, or french filet beans.

CUTTING GARDEN: The flower and herb garden is looking great. You may cut several small bunches of herbs or one large one. You may pick a large bouquet of flowers. NEW THIS WEEK: Hungarian hot wax peppers (medium hot) are ready to pick when they are yellow to orange in color. There's likely not enough for everyone this week, but if you love hot peppers please pick a few. Smaller chilies will be abundant a bit later in the season.

today's harvest

2011-08-02T12:16:00.003-04:00

BAG RETURN: Well done again. Please remember to bring your bag back this week.

FULL SHARES:

2 lb fingerling and/or new potatoes*

2-4 cucumbers

2-4 summer squash

2-3 sweet onions

bunch kale**

bunch herbs+

broccoli, cabbage, eggplant, or sweet peppers°

beans++

cutting garden

SMALL SHARES:

1-2 summer squash or 1-2 cucumbers

3-4 sweet onions

bunch chard

bunch herbs+

1-2 sweet peppers°

beans++

cutting garden

*The shape and size of fingerling potatoes make them ideal for roasting, boiling or grilling.

**The kale has a lot of tiny holes from flea beetles. If you cut the kale thin and braise it, you'll barely notice the holes.

+We needed to cut the basil for you this week to ensure good future growth of the plants. Some of you will have chives instead.

++This week you'll be getting either yellow wax, green, french filet, or purple beans. We're still picking at the time of this post, so we're not sure how much you'll be getting. Everyone will be getting at least a pound.

°The sweet peppers include bells and longer, thinner frying peppers.

CUTTING GARDEN: The flower and herb garden is filling out very nicely. You may cut several small bunches of herbs or one large one. You may pick a large bouquet of flowers.

today's harvest

2011-07-26T10:28:00.003-04:00

BAG RETURN: Please remember to bring back your bag.

FULL SHARES:

2 lbs new potatoes

2 bulbs garlic

1-3 summer squash (size dependent)

3-4 sweet onions

1-2 heads radicchio

bunch chard

small bunch salad turnips*

green sweet peppers or broccoli

bunch herbs**

cutting garden

SMALL SHARES:

1 lb new potatoes

1 bulb garlic

1-2 summer squash or cabbage

2 sweet onions

2-3 heads baby lettuce

bunch beet greens w/ baby beets+

bunch herbs**

*The purple top salad turnips will need some trimming due to worm damage. In most cases this will mean cutting away a bit of the turnip. But if you get a turnip that is mostly not usable, let us know.

**The sage, marjoram, and oregano really needed cutting so we did it for you. You'll have one or another these herbs in your share this week.

+Beet greens are edible raw or cooked. Small baby beets can be prepared and used like a full grown beet. These are in your share because we thinned a beet bed. The beets that remain in the ground can now grow larger.

CUTTING GARDEN: The flower and herb garden is filling out very nicely. You may cut several small bunches of herbs or one large one. You may pick a large bouquet of flowers.

CROP UPDATE: We are transitioning from spring and early summer crops to mid and late-summer crops. The summer squashes are really starting to yield, and you can expect a lot more over the next several weeks. Cucumbers are in full bloom and many small cucs have set. You can expect to see the first cucumbers next week, and then increased yields after that. Green and wax beans are starting to form. You should see the first harvest next week. Tomatoes are growing on the plants and blossoms abound. We should start seeing our first ripe tomatoes in ten days to two weeks. The peppers are looking good. You'll be seeing green ones initially, and then more colorful ones in August. The eggplants are a bit behind as the plants have been under attack by potato beetles. We have been diligently combating the beetles, and the eggplants will be coming a little later this year. Midsummer carrots and beets should be ready for harvest in the next few weeks.

The peas and fava beans are done for the year.

The kale and collards strained in the heat, and suffered an apocalyptic and unusual mid-summer flea-beetle attack. We'll be babying the plants over the next few weeks to get them ready for later harvests. By way of contrast, the chard is doing very well.

Earlier in July we sowed our fall carrots and beets, and are now prepping beds for other fall crops.

In the greenhouses we are growing lettuce, choi, and napa cabbage for planting later in August.

today's harvest

2011-07-19T12:15:00.002-04:00

BAG RETURN: was much better this last week — Thank you very much. Also, thank you to the several people who brought extra bags.

REMINDER: The slow food picnic is at the farm this Sunday from 11:30 to 3:30. Details are here:

http://slowfoodseacoast.com/category/blog/events/farm-picnic-2011/

FULL SHARES:

bunch chard

bunch kale

2 lbs new potatoes

3 heads radicchio

3-4 sweet onions

bunch broccoli

bunch cilantro*

bunch parsley*

3 heads baby lettuce

first of the cabbage or summer squash

fava beans**

cutting garden

SMALL SHARES:

bunch kale

1 lb new potatoes

1-2 heads radicchio

2-3 sweet onions

2 heads baby lettuce

bunch cilantro*

bunch parsley*

fava beans or peas**

cutting garden

* The cilantro and parsley needed to be cut more aggressively this week so we went ahead and harvested it for you.

**At the time of this post, we're still picking the beans and peas, so we're not quite sure how much everyone is getting yet. Please see our website, or the link in our weekly email, regarding how to prepare the fava beans.

CUTTING GARDEN: Even though we cut the parsley and cilantro for you this week, there are still many herbs and flowers in the cutting garden. Please cut generously among all the herbs, and pick a small bouquet of flowers. We have basil, thyme, oregano, marjoram, rosemary, tarragon, chives, and sage.

today's harvest

2011-07-12T12:17:00.002-04:00

BAG RETURN: If you are returning your bag, thank you and congratulations. For those of you who haven't been, you've had an epic week. We are now missing even more bags than last week. Which makes more work for us. So please make a better effort — you can do this.

FULL SHARES:

bunch couve (collards)

bunch scallions

snap and snow peas

bunch salad turnips

bunch carrots*

1 1/4 lb new potatoes

head napa**

2 bulbs fresh garlic+

cutting garden

SMALL SHARES:

bunch couve (collards)

bunch chard

small bunch scallions

snap peas

2 bulbs fresh garlic

1 1/4 lb new potatoes

bunch salad turnips

cutting garden

*The carrots are Paris Market carrots. They are an early season quick crop, due to their short and stout shape. If you don't eat them soon, cut off the greens. The greens can be frozen and used for veg stock.

**Napa cabbage provides many hiding places for insects and slugs. We'd recommend cutting it and washing thoroughly before eating. Sometimes the inner stems, which we can't see without cutting, are damaged — if your napa cabbage is too damaged to use, let us know and we'll put something extra in your bag next week.

+fresh garlic has not been cured, so will not keep as long as storage garlic. The fresh taste and juiciness are a July treat.

CUTTING GARDEN: There is an abundance of flat-leaf parsley and cilantro, so please snip a bunch of both. You may also take small bunches of oregano, marjoram, thyme, tarragon, chives and basil. There are enough flowers beginning to bloom for a small bouquet. Please snip more generously within the two yarrow patches and the daisy patch. Reminder: the cutting garden accounts for a portion of your share value — please take advantage of it. You are welcome to come any time during the week. If you are physically incapable of walking to the cutting garden, please let us know and we'll cut for you.

In general, most herbs and flowers can be snipped back to where you can see new growth or blooms emerging further down on the stem. Cilantro and chives can be cut down to about an inch tall, and will grow back. With parsley, you harvest the lower leaves, leaving the crown intact.

today's harvest

2011-07-05T12:18:00.002-04:00

BAG RETURN: is going poorly. We're already missing at least 50 bags. Please remember to return them, and if you forget, do make an effort to come later in the week, or to the farmer's market in Portsmouth and return them. Please open your returned bag on the shelf so it has a chance to air out.

CSA PLANT GIVE-AWAY: Any plants barricaded with orange tape are off-limits. Please feel free to walk through the greenhouses this week and take any plants that aren't restricted.

RECIPES: If you are ever unsure what to do with anything in your share, there are recipes on our website. Also, please send us any recipes that you'd like to share.

FULL SHARES:

bunch kale

bunch collard

1-2 heads lettuce (size-dependent)

1-2 heads napa cabbage (size-dependent)*

1 head bok choi

snap and snow peas

cutting garden

SMALL SHARES:

bunch kale

1-2 heads lettuce (size-dependent)

1 head napa cabbage*

1 head bok choi

snap peas

cutting garden

*Napa cabbage provides many hiding places for insects and slugs. We'd recommend cutting it and washing thoroughly before eating. Sometimes the inner stems, which we can't see without cutting, are damaged — if your napa cabbage is too damaged to use, let us know and we'll put something extra in your bag next week.

CUTTING GARDEN: There is an abundance of flat-leaf parsley, so please snip a bunch. You may also take small bunches of cilantro, and little snips of oregano, marjoram, thyme, and basil. There are enough flowers beginning to bloom for a very small bouquet. Please snip more generously within the two yarrow patches.

today's harvest

2011-06-28T14:46:00.002-04:00

Please remember to bring back your bags.

FULL SHARES:

10 oz lettuce mix

bunch kale

bunch salad turnip

bunch collards

8 oz snap peas

handful snow peas

cutting garden*

p.y.o. strawberries**

SMALL SHARES:

8 oz lettuce mix

bunch kale

bunch salad turnip

bunch chard or collard

8 oz snap or snow peas

cutting garden*

p.y.o. strawberries**

*CUTTING GARDEN: This week, in addition to the perennial herbs that are still available, you may cut a few sprigs of parsley. The parsley is just a little further down the hill in the cutting garden. You cut the bottom leaves of the parsley, leaving the new growth and crown intact. The parsley is still relatively small, so go easy on them! Also, please be very mindful not to step on the other beds in the garden as there are many small herbs planted in them.

**PYO STRAWBERRIES:

We still have some strawberries in the two beds located just below the perennial herbs. You may pick up to a pint. The pint containers are next to the sign-off sheet in the barn. You may pick your pint of strawberries at any time this week (until next Monday). If the plants have already been picked over by the time you get to them, feel free to come back a day or two later.

EXCHANGE CRATE: Today we will have a crate in the cooler. If you'd like to trade something from your share, for what is already in the crate, you may do so. If you take something from the crate, you have to put something from your share back in the crate.

CSA Friends and Family Plant Sale

2011-06-22T07:58:00.002-04:00

WHAT: Plant Sale--Everything must go: annuals, limited selection of perennials, Dahlias, and hanging baskets!
WHEN: This Sunday June 26th, 10:00 am-2:00 pm
WHERE: Touching Earth Farm
WHO: Our CSA members, their friends and family. Please spread the word!

today's harvest

2011-06-21T12:21:00.004-04:00

Please remember to bring back your bags and place them on the shelf in the cooler where your share name is posted.

FULL SHARES:

10 oz mesclun

2-3 heads bok choi (size dependent)

bunch couve (Portuguese collards)+

2 heads lettuce

bunch kale+

garlic scapes

some bags will have strawberries*

SMALL SHARES:

8 oz mesclun

bunch couve (Portuguese collards)+

2 heads lettuce

garlic scapes

strawberries**

*Some full shares are getting strawberries this week. If we have strawberries next week, we will put those in the full shares that did not get them this week. If the strawberries are done, we will make sure you get other berries later in the summer.

** The small shares that did not get strawberries last week, are getting them this week.

+The kale and couve had some aphids on them in the field. They have been washed off, but we would suggest washing them again just to make sure they're clean. We had a difficult year with aphids in the greenhouses and it seems some of them made it out into the field. We are using organic methods to control them, and now that the plants are actually uncovered, the natural predators will be able to eat the aphids as well.

CUTTING GARDEN: This week, in addition to the perennial herbs that are still available, you may cut a few sprigs of parsley. The parsley is just a little further down the hill in the cutting garden. You cut the bottom leaves of the parsley, leaving the new growth and crown intact. The parsley is still relatively small, so go easy on them! Also, please be very mindful not to step on the other beds in the garden as there are many small herbs planted in them.

today's harvest

2011-06-14T12:16:00.004-04:00

Please remember to bring back your bag from last week. Please place it in your space on the shelving.

FULL SHARES:

3 heads lettuce

10 oz lettuce mix

8 oz mesclun

2 heads bok choi

garlic scapes

strawberries

cutting garden+

SMALL SHARES:

2 heads lettuce

6 oz lettuce mix

1 head bok choi

bunch spring raab

garlic scapes

some bags will have strawberries*

cutting garden+

*We don't have enough strawberries for all the small shares this week. We're keeping track of who received them, and will give strawberries to the half shares that did not receive them next week.

+CUTTING GARDEN: Herbs only today. The cutting garden is in the middle of the field, below the big black mat.

You are welcome to visit our bed of perennial herbs and cut a few small sprigs for yourself (.25 cent value). We have chives (flowers are also edible), sage, thyme, tarragon, and oregano. Please bring your own snips. You can visit the cutting garden at any point during the week. There is a sign in the field illustrating how to cut the herbs.

Reminder: the cooler is shut off Wednesday night. We recommend picking up your share before then.

today's harvest

2011-06-07T12:08:00.004-04:00

Today, you will find your shares pre-bagged for you in the cooler. Full shares are on shelves around the perimeter of the room and small shares are on the shelves clustered in the middle.

EACH SHARE IS LABELED WITH YOUR SHARE NAME. PLEASE DON'T TAKE A BAG THAT ISN'T YOURS. (Sorry for the capitalization, but we've had problems with this in the past.)

Please take your bag, and bring it back next week when you come to pick up again. Please remember to check off your name on the clipboard outside of the cooler.

*If you are sharing a full share, it is your responsibility to split the full share bag. You do not have a small share.*

FULL SHARES:

4 heads lettuce

bunch spring raab*

bunch salad turnip**

cutting garden#

SMALL SHARES:

2 heads lettuce

bunch salad turnip** -or- 4 oz bag of spinach

cutting garden#

* The stems, leaf and flower of raab are edible. They are great sauteed w/ garlic and olive oil.

** The salad turnips can be eaten raw, or sauteed w/ butter. The greens are also edible. (recipes on our website)

Both the raab and turnips also fell victim to our unexpected surge in flea beetle population. Neither are as pretty as we desire, but are still delicious. Damage on the turnips can be cut away.

Please remember to wash all your vegetables before eating! We do wash them, but there's bound to be some grit, weeds, or bugs that make their way into your bags.

#CUTTING GARDEN: Herbs only today. The cutting garden is in the middle of the field, below the big black mat.

You are welcome to visit our bed of perennial herbs and cut a few small sprigs for yourself (.25 cent value). We have chives (flowers are also edible), sage, thyme, tarragon, and oregano. Please bring your own snips. You can visit the cutting garden at any point during the week. I'll try and get a sign out there describing how you cut the herbs.

today's harvest

2011-05-31T17:06:00.003-04:00

Today, after 3pm your shares will be in the walk-in cooler located in

the back left-hand corner of the barn.

FULL-SHARES: Please take a 12 oz bag of mesclun and choose from either a

bunch of radish, a 6oz bag of arugula, or a 4oz bag of baby spinach.

SMALL-SHARES: Please take a 10 oz bag of mesclun and choose from either

a bunch of radish, a 6oz bag of arugula, or a 4 oz bag of baby spinach.

All veggies have been washed, but it's always a good idea to wash them

again before you eat them.

Please remember to check your name off the list located next to the

cooler door. The cooler will be on until Weds night. You may come

collect your share until dark tonight, and anytime tomorrow.

Please note: normally your shares will be in a bag with your name on it.

Today is a little different.

Enjoy!

Spring Update

2011-05-29T08:51:00.004-04:00

The first CSA pick-up will be this Tuesday after 3pm. You'll have a variety of greens to choose from including mesclun, arugula, and baby spinach. We'll have more details posted on Tuesday. This pick-up will be different than usual — there will be no bags with your share name on them; instead there will be crates of bagged greens for you to choose from.

I ate my first mesclun and arugula last night, and it was amazing. Unfortunately, the mesclun and arugula are not as pretty as we're accustomed to. Many leaves have tiny holes in them caused by a common New England pest called a flea beetle. We haven't had much of a problem with them in the past, but this year, either due to the weather or just a gradual increase in population, they are a real menace. We can't do anything about our first beds of greens, from which we'll still get several cuttings, but we'll be using row covers from now on to keep the beetles out of any new beds that we sow. Fortunately they don't have much of a taste for spinach or lettuce!

The spring in general has been difficult due to the excessive rain and dimness. After we planted our first crops, the constant rain made it impossible to get the tractor into the field, or to use our push seeder. As a result, we were behind schedule. The lack of light also slowed the growth of our basil and tomato seedlings. This last week the field was finally dry enough to get the tractor into it and to use the seeder. We are now pretty much back on schedule — and all the plants (and weeds) have really responded to the addition of pure sunlight.

The initial delay means that some crops (radish, turnip, carrot, beet, raab) will be delayed, and the first share pick-ups will be slimmer than usual. However, as the season progresses we will be making up for it. We ask for your patience.

While the rain dropped, we were still able to plant certain crops like onions, head-lettuce, radicchio, collards, kale, broccoli, chard, napa, choi and cabbage. All those crops are right on schedule, and looking great.

The next few weeks we'll be doing a lot of weeding and planting. If you'd like to volunteer, please email or give us a call — all help is welcome!

Spring

2011-04-23T08:46:00.005-04:00

The 2011 growing season began with the sowing of onions in our heated greenhouse back in late February. Since then, we've sown many more vegetables indoors, and have recently been sowing in the field.

Last week we added calcitic lime and sulphate of potash to our field, tilled it in, and built pea trellising. We then sowed our first beds of peas, fava beans, radish, turnip, beet, carrot, spinach, arugula, raab, and mesclun. Next week we will be sowing more cool weather crops, as well as planting potatoes and onions. All this work leaves one with a deep feeling of satisfaction.

We managed to grow a pretty decent cover of winter rye on a large spread of the field this past fall. That was also tilled in, but left the soil clumpier than was anticipated. It will need tilled again, and time to decompose before we can plant in that part of the field. This has caused us to change some crop planning and tweak the rotation, which thankfully was easy enough to figure.

The Spring has been colder than we've grown accustomed to. Some of our cold-weather flowering annuals were actually damaged by frost in the cold-frame — a first in the nine years I've been raising plants here. The wind has also been a bit maddening at times, pummeling us in the field and ripping up ground-cloth like great black sails.

We're fortunate this year to have a very diligent and hungry guardian hawk hunting the field. I've already seen him carry off two squealing rodents. We also have daily fly-bys from two Canadian geese who are likely nesting in the neighboring wetlands. They do not carry off any rodents, but cause our chickens to posture, which I suppose keeps them on their toes.

2011 Community Supported Agriculture (CSA) Registration

2011-01-19T07:44:00.000-05:00

Happy New Year Folks!
Suddhayu and I have been busy preparing for 2011; sowing pansies & violas, ordering veggie seeds, sitting at our computers (groan) . . . and we are super excited about the upcoming season! This year we will be offering another 60 shares in our CSA. If you are interested in joining, or learning more about how our program works, check out our CSA page at our website. Please feel free to contact us regarding your questions. We will return emails and phone calls as soon as possible. We look forward to growing for you this year!

1st Annual Harvest Dinner & Bonfire

Winter CSA 2010

2010-10-19T12:12:00.003-04:00

If you'd like to participate in our Winter CSA, and continue to receive weekly emails, please respond to this email no later than Friday Oct. 22nd.

This year we'll be going week-to-week. Pick-up will still be Tuesdays after 3pm.

We'll send out a weekly email on Friday letting you know what we're likely to harvest. If you'd like a bag that week, you need to let us know by Sunday.

The bags will range in price from $10-$20 per week. You'll pay for the bag when you pick it up.

We expect to still be harvesting through November.

today's harvest

2010-10-19T11:54:00.003-04:00

Full Shares:

weigh-your-own potatoes — 3lbs

bunch carrots

rutabaga or gilfeather turnips

2 cups dry beans*

bunch baby beets with edible greens

6 oz salad mix

bunch kale

last sweet peppers

bunch baby bok choi

bunch parsley

Half Shares:

weigh-your-own potatoes — 2lbs

small bunch carrots

2-3 tomatoes

rod of brussels sprouts

bunch broccoli or cabbage

bunch baby bok choi

small bunch french breakfast radishes

* The dry beans include either Vermont cranberry, black turtle, or Arikara. If you don't know how to cook them, there is plenty of info online. The Vermont cranberry beans were featured in the RAFT program this year. Arikara beans are a Native American bean (named after the Arikara tribe), and were crucial in sustaining the Lewis and Clark expedition. Thomas Jefferson also used to rave about these beans!

CUTTING GARDEN: There are still lots of herbs! Notably, marjoram, parsley, and oregano in abundance.

BAG RETURN: Please remember to bring back your bags. Also, if you could bring back the bags you take away this week, we'd appreciate it. You can visit us at the Portsmouth Farmer's market to drop off bags as well.

Thank you so much for a great season! We'll be sending you a survey soon. If you intend to sign up for next year, let us know soon.

More info on our Winter CSA to follow.

today's share

2010-10-13T10:58:00.003-04:00

Full Shares:

weigh-your-own potatoes — 3lb. *

bunch carrots **

bunch turnip ***

bunch leeks +

some garlic

4-6 tomatoes

bunch hot peppers ++

4 oz lettuce mix

6 oz mesclun +++

bunch kale

cutting garden

Half Shares:

weigh-your-own potatoes —3lb. *

bunch beets **

bunch onions

some garlic

4-6 sweet peppers

bunch hot peppers ++

bunch kale

cutting garden

* Full and half shares each weigh 3 lbs of potatoes. The scale, bags, and potatoes are to your left as you enter the barn. We will leave the lights on until about 7:30 or so. We're finding some witch-grass and wire-worm holes in the potatoes. The damage is usually cosmetic and easily cut out, but if you find a potato that has rotted inside, take some extra next week.

** You'll sometimes get beets and carrots that are quite small. This is because we thin the rows as we harvest, to make room for the roots left behind to grow bigger. The smaller roots are just as delicious. The beet greens are edible.

*** Some of you will be getting Gilfeather turnips. These were grown from heirloom seed given to us from the RAFT program. They're sometimes a bit bigger than our salad turnips, and personally, I prefer the Gilfeather greens to the purple top.

+ The leeks are smaller than we'd like them to be, but just as tasty. We planted them late this year — one or two crops get planted late every year, and this year it was the leeks and rutabaga.

++ The hot peppers are in a crate inside the cooler. Please take a handful.

+++ The mesclun gets spicier as the weather cools. I prefer to saute it when it is thus emboldened! Though it is still good raw if you prefer. You'll also notice that the kale gets sweeter as the weather cools!

CUTTING GARDEN: We've had a few frosts now and the bulk of the flowers are dead. The basil is also done. But there are lots of other herbs that are still in excellent shape, including cilantro. Please take what you will!

harvest postponed

2010-10-11T20:05:00.002-04:00

This week's harvest is postponed until wednesday the 13th, after 3pm, due to a death in the family.

today's share

2010-10-05T11:03:00.004-04:00

Full Shares:

bunch carrots

bunch beets

2-3 winter squash

6 oz mesclun

sweet peppers*

tomatoes**

1-3 heads cabbage***

rod of brussels sprouts+

handfull hot peppers++

weigh-your-own-potatoes+++

cutting garden

Half Shares:

bunch carrots

bunch celery

sweet peppers*

1-2 winter squash

bunch turnips

tomatoes**

handfull hot peppers++

cutting garden

* The sweet peppers were harvested due to a frost threat, so some are a bit small. But they're still very tasty and versatile!

** The tomatoes were also harvested due to a frost threat. We picked a lot of green one's and have been ripening them up. We've included both red and green tomatoes in your shares. To continue ripening them at home, just place them in a paper bag on your kitchen counter. Placing an apple or another ripe tomato in the bag can help speed the ripening, but check daily for signs of rot!

*** Some of the cabbage heads are quite small. This is because they are the second growth on a stalk that had already been harvested. These 'personal-size' cabbages can be quite handy! And of course, they are delicious.

+ The brussels sprouts should be cut from the stalk before cooking! There are some good recipes on our website.

++ The hot peppers this week are in a crate in the cooler. Please take a handful.

+++ Full shares are weighing their own potatoes this week. There is a scale and bags on the left of the barn. The area will be lit until around 7:30 and we will have signs up. Choose the ones you want, and take three pounds.

There are some eggplants and other random veggies in the cooler that you can help yourselves to.

Also there are mums outside the barn door for the taking.

CUTTING GARDEN: You'll still find a few flowers and lots of herbs. There is some cilantro down there now. It's growth was patchy (just not a good cilantro year for us) but there's enough to cut!

today's share

2010-09-28T11:00:00.004-04:00

Full Shares:

pint cherry tomatoes

2-3 slicing tomatoes

2-3 cucumbers or summer squash

4-5 sweet peppers

bunch raab

6 oz. lettuce mix

2 heads lettuce

bunch turnips**

bunch green beans

1-2 heads celery*

cutting garden

Half Shares:

2-3 slicing tomatoes

3-5 sweet peppers

2-3 eggplant

bunch broccoli

bunch raab

6 oz. lettuce mix

bunch green beans

cutting garden

* Our celery is little but tasty. This is our second attempt at celery, and though we babied it more this year than last, it is still little. It is probably best suited for soups and stews.

** We left the greens on the turnips. They are edible (recipes on our website). But if you're not going to use them soon, we'd suggest cutting the greens off the turnips so the roots store better.

POTATOES: It was too wet to harvest potatoes, but we had a few crates left in the cooler. If you need potatoes for your pot-luck dish on Sunday, go ahead and take some.

CUTTING GARDEN:

The flowers are more and more scarce, so get a small bouquet while you can! There are still lots of herbs, so please cut big bunches!

WHERE WE'RE AT IN THE SEASON: Warm weather crops are slowing down. This is likely the last week you'll be seeing summer squash or cucumbers. We'll still be getting tomatoes, eggplants, and peppers in smaller quantities for at least another week or two. There are three more pick-ups after this one, which will be abundant with cooler weather crops. And it looks like we'll be offering a more informal, week-to-week-pay-as-you-go CSA, beyond week twenty, into November and possibly December. We'll keep you informed.

today's harvest

2010-09-21T12:41:00.003-04:00

Full Shares:

bunch green beans

head cabbage

bunch raab

bunch carrots*

6 oz arugula

bunch onions

bunch collards or kale

2-4 sweet peppers or eggplant

2-3 slicing tomatoes

6 oz mesclun

cutting garden

Half Shares:

bunch broccoli

bunch raab

bunch carrots

4 oz arugula

bunch radish

2-3 cucumbers or summer squash

bunch green beans

cutting garden

CUTTING GARDEN:

The flowers are slowing down, but there are still plenty for small bouquets. There are still lots of herbs to be had, especially basil.

today's harvest

2010-09-14T12:19:00.003-04:00

Full Shares:

2 lb. keuka gold potatoes

6 oz. mesclun

bunch garlic

2-4 cucumbers or summer squash

3-4 slicing tomatoes

4 oz. lettuce mix

bunch green beans

bunch kale

husk cherries or sweet peppers

cutting garden

Half Shares:

2 lb. keuka gold potatoes

bunch radish

bunch raab

6 oz. mesclun

bunch garlic

2-3 eggplant

2-3 slicing tomatoes or pint cherry tomatoes

4 oz. lettuce mix

cutting garden

CUTTING GARDEN:

There are still plenty of flowers and herbs in the cutting garden. There is still lots of basil for big batches of pesto!

today's harvest

2010-09-07T14:20:00.003-04:00

Full Shares:

2 lbs. potatoes

bunch hot peppers

3-4 cucumbers

4-5 sweet peppers*

bunch raab greens

6 oz. arugula

bunch radish

5-8 slicing tomatoes**

maybe a melon***

cutting garden

Half Shares:

1 lb. potatoes

bunch beets

2-3 summer squash

4 oz. arugula

3-4 sweet peppers*

bunch hot peppers

3-5 slicing tomatoes**

cutting garden

* Some of you will be getting Jimmy Nardello sweet peppers which are long and thin, range in color from green to red, and look like a hot pepper.

** If you get any tomatoes that aren't quite ripe, just let them sit (not in the fridge) in a bag for a day or two and they will ripen right up.

*** Our melons are ripening very erratically this year, so some of you will be getting melons this week, and the rest of you over the next several. Your cantaloupe may need to sit for a few days to ripen. If it does, you'll be able to tell it's ready when it is fragrant and the end of the melon gives a little when you apply pressure it. If your water melon is not ripe, it will not ripen — let us know and we'll get you a replacement next week.

CUTTING GARDEN: Please visit the cutting garden and take a large bouquet of flowers and several bunches of herbs. There is plenty of basil for you to make a large batch of pesto to freeze — it is well worth the effort to harvest and freeze pesto for later in the year!!

today's harvest

2010-08-31T12:35:00.003-04:00

Full Shares:

2 lbs. potatoes

2-3 summer squash

bunch beets

3-4 sweet peppers*

bunch broccoli or green/wax beans

bunch collard or chard

pint husk cherries**

2-4 slicing tomatoes***

maybe a melon****

cutting garden

Half Shares:

1 lb. potatoes

3 cucumbers

1-2 summer squash

1-2 heads cabbage or radicchio

2-3 sweet peppers*

pint husk cherries** or cherry tomatoes

2-3 slicing tomatoes***

cutting garden

* Some of you will be getting Jimmy Nardello sweet peppers which are long and thin, range in color from green to red, and look like a hot pepper.

** Husk cherries are similar to tomatillos except they are smaller and sweeter. To eat, just take them out of their paper lantern and eat raw. They should be golden in color. If any are green just let them sit like you would a ripening tomato.

*** If you get any tomatoes that aren't quite ripe, just let them sit (not in the fridge) in a bag for a day or two and they will ripen right up.

**** Our melons are ripening very erratically this year, so some of you will be getting melons this week, and the rest of you over the next several. Your cantaloupe may need to sit for a few days to ripen. If it does, you'll be able to tell it's ready when it is fragrant and the end of the melon gives a little when you apply pressure it. If your water melon is not ripe, it will not ripen — let us know and we'll get you a replacement next week.

CUTTING GARDEN: Please visit the cutting garden and take a large bouquet of flowers and several bunches of herbs. There is plenty of basil for pesto — much of the basil has been ravaged by beetles, but it would be perfect for pesto. There is also a new planting of basil which is much fresher looking and ready for harvest.

today's harvest

2010-08-24T13:58:00.003-04:00

Full Shares:

3 lb. potatoes

bunch garlic

2-3 summer squash

3 cucumbers

bunch kale

bunch broccoli

bunch baby beets

3-4 slicing tomatoes*

pint cherry tomatoes

assorted sweet peppers

cutting garden

Half Shares:

2 lb. potatoes

bunch garlic

1-2 eggplant

1-2 summer squash

bunch kale

head napa cabbage

sm. bunch baby beets

1-2 tomatoes*

assorted hot peppers

cutting garden

* Tomatoes this week include Dr. Wyche's yellow, yellow brandywine, brandywine, Pruden's purple, Moskovich, orange-flesh-purple-smudge, black krim, black trifele, Isis candy, violet jasper, black cherry, and gold nugget.

CUTTING GARDEN: The cutting garden is still Full-Tilt!! Please visit it!

NOTE: We will re-use the pint containers, plastic bags, and rubber bands if you bring them back. Just leave them in your bag when you return it.

today's harvest

2010-08-17T12:06:00.003-04:00

Full Shares:

2 lb. fingerlings

bunch carrots

bunch onions

1-3 summer squash

bunch broccoli

2 eggplant

1-2 heads radicchio

2 heads lettuce

bunch couve, kale or chard

3-4 sweet peppers*

pint cherry or salad tomatoes**

2 slicing tomatoes

cutting garden

Half Shares:

1 lb. fingerlings

bunch onions

2 summer squash

3 cucumbers

2 heads lettuce

bunch couve, chard, or kale

2-3 sweet peppers*

pint cherry or salad tomatoes**

1-2 slicing tomatoes

cutting garden

* The sweet peppers today include corno di toro, Jimmy Nardello, yankee bell, and new ace.

** The tomatoes today include gold nugget, black cherry, Isis candy, violet Jasper, brandywine, moskovich, black trifele, and sungold.

CUTTING GARDEN: There are plenty of herbs and flowers today! Please cut them!

1st Annual Harvest Dinner & Bonfire

2010-08-16T13:12:00.000-04:00

MARK YOUR CALENDARS!

WHAT: 1st Annual Harvest Dinner & Bonfire
WHEN: Sunday October 3rd beginning at 5:00pm
WHERE: Touching Earth Farm
WHY: To celebrate the harvest with your farm community!
More details to follow . . .

today's harvest

2010-08-10T12:41:00.003-04:00

Full Shares:

2 lb. fingerling potatoes*

2-4 summer squash

1-2 cucumbers

1-3 eggplant

bunch chard

2-3 heads radicchio**

bunch beet greens***

pint cherry or salad tomatoes

1-2 slicing tomatoes

green or wax beans

cutting garden

Half Shares:

1 lb. fingerling potatoes*

1-2 summer squash

1-2 cucumbers

bunch broccoli

bunch chard or collards

1-2 heads of cabbage or radicchio**

pint of cherry tomatoes or 2 slicing tomatoes

assorted hot peppers

cutting garden

* Fingerling potatoes are generally longer and thinner than other potatoes. Some can be quite small. They are of an ideal size for roasting or stewing. The flavor is also special.

** Radicchio looks like a purple and white head of cabbage. It is eaten raw in salads. There are many good recipes for radicchio salads online.

*** Beet greens can be eaten raw or cooked.

GENERAL REMINDER: Wash and inspect your veg before eating! We are entering cabbage-looper season. Cabbage-loopers are green worms that love brassicas (kale, cabbage, broccoli etc). We recommend soaking your broccoli in salted water for ten minutes before washing and eating. The loopers will vacate the florets more quickly in salted water.

CUTTING GARDEN TODAY: The cutting garden has plentiful delights! Please take several bunches of herbs and a large bouquet.

today's harvest

2010-08-03T12:12:00.003-04:00

Full Shares:

2 lbs. potatoes

bunch garlic

pint of cherry or salad tomatoes

2-3 cucumbers

2-3 summer squash*

2-3 eggplant

assorted hot peppers (jalapeno, Hungarian hot-wax, or black Hungarian)

1-2 green peppers

bunch broccoli or green beans

bunch wax beans

cutting garden

Half-Shares:

1 lb. potatoes

small bunch garlic

1 cucumber

1-2 summer squash*

1-2 eggplant

bunch green beans

wax beans or slicing tomatoes**

cutting garden

* The squash shaped like flying-saucers are patty-pan summer squash and can be sliced and cooked just like any other summer squash, skin and all.

** Some of the slicing tomatoes are cat-faced, meaning there is some irregular shaping and some rough patches of skin. Cat-facing is generally caused by moisture-stress — in this case it's likely too little water. The tomatoes are still delicious — just cut out any undesired bits.

CUTTING GARDEN:

There are lots of herbs and flowers! If you are not visiting the cutting garden, you are missing out! This week, feel free to take several bunches of herbs, including enough basil to make a small batch of pesto. Please also take a larger bouquet — be aggressive!

today's harvest

2010-07-27T12:22:00.004-04:00

Full Shares:

2 lb. new potatoes (purple viking, red and gold, or kennebec)

bunch carrots

bunch onions

bunch broccoli or green beans

bunch kale, couve, or chard

2 eggplant*

3 green pepper

summer squash or cucumbers**

cutting garden

Half Shares:

1 lb. new potatoes (purple viking, red and gold, or kennebec)

bunch carrots or tomatoes

bunch onions

bunch couve, chard, or kale

eggplant*

2 green peppers

assorted hot peppers (Hungarian hot-wax, black Hungarian, or jalapeno)

cutting garden

* Some of the eggplant this week are very thin or white. Some are also very round.

** Some of the cucumbers are an heirloom called Boothby's Blonde. They are small and pale yellow.

The reason that there is variation in the shares (getting one thing or the other) is that some of crops are just starting to come in and there is not initially enough for everyone. We're keeping track of who gets what, so that if you got broccoli this week, you'll get green beans next week etc.

The yield in summer squash is initially lower than expected. It looks like our first planting did not have enough nutrients. Our second planting looks amazing, but is just starting to produce. Today, we're doing some work on the first crop to amend the nutrient issue, and should see improvement within the next few weeks.

CUTTING GARDEN: There are lots of herbs and flowers. Please take a few bunches of herbs and a bigger bouquet. If you don't know what to do with summer savory or salad burnet, there are lots of recipes and ideas on the internet. You should be able to take enough basil to make a small batch of pesto.

Please don't forget to bring back your bags!

guarding the fields

2010-07-22T12:15:00.005-04:00

As some of you may have heard, late blight has now been spotted in Maine, albeit on a small scale. Nonetheless, this is cause for concern. We have done several things this year to prevent late blight on our potato and tomato crop: We have weeded any volunteer plants that have been found in last year's plots. We have scouted our fields looking for suspicious plants, and have sent in samples to UNH for diagnosis. Thus far, the tests have been negative! We split up our crops — potatoes are in two different plots in the field, as are tomatoes, and we have filled one greenhouse with tomatoes. We are also using an organic fungicide as a preventative measure.

This year we are experimenting with a sprayable clay to deter cucumber beetles, vine borers, and squash bugs from infesting our vining crops. That's why those plants will appear whitish in the field.

We're using Japanese beetle lures to trap beetles this year. Last year the slugs and snails were very pesky. This year it's the Japanese beetles and earwigs. It's amazing how many beetles we're catching and disposing of! May they be reborn as butterflies and ladybugs!

Word got out in the woodchuck-town about how big our garden is. We have at least three burrows around the field this year. So far, we've managed to catch and relocate four woodchucks. We've also caught two skunks. I really didn't want to drive around with skunks, so just let them go in the woods. I often think of my grandfather's solution to skunks in a box-trap: a 22 rifle. But I won't go there.

This year we're using some deer fencing around a few select crops, and it seems to be doing the trick. There is also a moose that is walking through the property back and forth between the wetlands and the power-lines. I have not seen her, but our neighbors have. I recently found her scat near the chard plot. I'm not sure if moose like chard, but I know deer do, so the chard is now fenced.

today's harvest

2010-07-20T12:15:00.003-04:00

Full Shares:

2 lb. new potatoes (red and gold, purple viking, or kennebec)

bunch garlic

bunch kale

bunch couve (collards)

head or two of cabbage (size dependent)

summer squash or two (size dependent)

bunch tonda di parigi carrots*

assorted hot peppers (jalapeno or Hungarian hot-wax)

bunch salad onions

cutting garden

Half-Shares:

1 lb. new potatoes (red and gold, purple viking, or kennebec)

small bunch garlic

bunch kale

bunch chard

an Asian eggplant or two (size dependent)**

head of broccoli***

cutting garden

* Tonda di parigi (Italian for 'round from Paris') is a stubby little carrot ideal for tossing in roasts or soups. You may also have a few longer carrots mixed in with your bunch. We left the greens on because they are pretty, but if you're going to store your carrots we suggest cutting them off.

** Asian eggplants are generally smaller than European varieties.

*** We experimented with an early broccoli variety called 'blue wind'. We didn't grow enough of it for everyone, but the other broccoli will be ready in a couple weeks.

CUTTING GARDEN:

There are plenty of herbs and flowers in the cutting garden for you. Please take a couple bunches of herbs and a bouquet of flowers.

today's share

2010-07-13T11:11:00.003-04:00

Full Shares:

2 lb. new potatoes (either satina, red and gold, or purple viking)

last of the spring turnips

bunch couve (collards)

bunch chard

bunch mini onions (great raw or sauteed, greens can also be used)

bunch fava beans*

bunch basil**

cutting garden

Half Shares:

1 lb. new potatoes (either satina, red and gold, or purple viking)

last of the spring turnips

last of the snap peas

bunch couve (collards)

bunch fava beans*

bunch basil**

first of the summer squash***

cutting garden

* We need your input as to whether or not you'd like to see more fava beans next year. They take a bit of work to prepare, and a lot of space in the garden to get a good enough yield for CSA use. We've given you enough to add to a stir fry or pasta dish. They used to be one of the most widely grown beans in the world, and we think after you taste them you'll wish they still were! Anyway, let us know what you think!

FAVA BEANS

How to Store:
To store Fava Bean pods, place them in a plastic bag in the crisper section of the refrigerator right away. The pods will keep for five to seven days in the refrigerator. Store cooked and peeled Fava Beans in a plastic bag in the refrigerator for up to five days at most.

How to Prepare:
1.Remove the beans from the pod.
2.Blanch the beans to soften for easy removal of the outer shell.
3.Peel off the outer shell before eating or cooking to end with a bright-green, soft-scrumptious bean!

How to Cook:
Cook beans in a large saucepan in plenty of boiling water until tender, about 3 to 5 minutes, depending on the size of the bean. Drain well and rinse with cold water to cool. Or, just saute with garlic and olive oil.

** You've all been too shy in the cutting garden with the basil, so we've cut it for you this week!

*** The first summer squashes have started to appear! But there was only enough this week for the half-shares. There should be enough for the full shares next week, and then plenty for everyone after that.

CUTTING GARDEN

There's plenty of herbs to be cut, including parsley and summer savory. There is also Thai basil, a bit of oregano, and a bit of salad burnet. You may also cut a small bouquet of flowers. Don't forget your snips!

BAG RETURN

Please do not forget to bring back your bags. We're starting to notice more missing as the weeks progress!

today's share

2010-07-06T12:11:00.003-04:00

Full Shares:

2 lb. new potatoes (satina)

head napa

head bok choi*

bunch beets**

bunch kale

snap or snow peas

cutting garden

Half Shares:

1 lb. new potatoes (satina)

head bok choi*

bunch kale

snap or snow peas

cutting garden

* The bok choi has been nibbled on by various insects, but is still edible. The stems are still in great shape.

** The beets you're getting today are the only beets you'll be seeing until around September. Our first beds did poorly this year — the germination was irregular, and we sowed too many beds and couldn't keep up with the weeds during planting season. We're taking notes for next year.

cutting garden today

2010-07-06T06:58:00.004-04:00

There is plenty of basil, parsley, salad burnet, and summer savory. You should all be able to take a few small bunches of herbs this week.

There are also more flowers this week. Feel free to pick a modest bouquet. The zinnias need pinching, so please take a few of those.

There is a little sign in the garden describing how to cut. Don't forget your snips! And your water! It's going to be brutal out there today!

herbal medicine workshop

2010-07-04T18:19:00.002-04:00

Herbal Medicine Weekend Workshop at Touching Earth Farm

Saturday and Sunday, July 10 and 11, 1-3pm

SPECIAL Touching Earth Farm CSA member DISCOUNT: $50 for the whole weekend!

Join us for an herb walk and plant id. class, followed by herbal medicine summer fun.

Saturday: plant walk, plant id. and wildcrafting and harvesting tips

Sunday: Herbal Medicine Intro and medicine making - working with fresh herbs!

non TEF members: $75 for the weekend, $65 for students

Pre-registration required - contact Lona at greenlotusyoga@comcast.net or visit www.greenlotusyoganh.com

Spicy Shredded Napa Cabbage Salad

2010-06-30T16:49:00.001-04:00

You will need:
1/4 cup fresh lemon juice
1 red chile, such as red Thai, thinly sliced
1/4 cup extra-virgin olive oil
coarse salt and pepper
6 cups shredded napa cabbage
4 scallions, thinly sliced
1/4 cup chopped fresh cilantro

Combine lemon juice and chile slices in a bowl. Pour in oil in a slow, steady stream, whisking constantly until emulsified. Season with salt and pepper.
Toss together cabbage, scallions and cilantro in a large bowl. Just before serving, drizzle with dressing and season with salt and pepper; toss.

*Thank You Martha Stewart Living, July 2010*

today's harvest

2010-06-29T12:04:00.004-04:00

Full Shares:

2 heads lettuce

2 heads napa cabbage

bag of braising greens

1 lb. turnip

bunch chard

bunch collard

snap and snow peas

Half-Shares:

1 head lettuce

1 head napa

bag of braising greens or mild mesclun

1/2 lb. turnip

bunch chard

snow peas

cutting garden open

2010-06-28T20:39:00.003-04:00

The cutting garden is now open, but you'll have to come with a light touch initially. The cutting garden is located beyond the raspberry bushes, which are just below the large black mat with all the mums planted on it.

There is plenty of basil that needs pinching, as well as some parsley that could be cut. We suggest you bring your own snips or scissors. A sign will be posted with instructions on how to cut.

There are some flowers, but not a lot. Please take a modest bunch, considering while you do so that there are 77 members of the CSA. By pinching (cutting the central stem) a flowering plant, you will be promoting more growth for the coming weeks!

When the cutting garden is more abundant, you'll be able to take a few bunches of herbs and a handful of flowers every week. We'll let you know when the time comes.

Unfortunately, our first sowing of cilantro did not germinate, so it will be a while before it becomes available.

up against it

2010-06-27T16:03:00.003-04:00

Now that the growing season is in full-swing, and all good things ascend, trouble descends upon the farm! Our difficulties this year come in the form of woodchucks, earwigs, potato beetles, a fox, and weeds.

The woodchucks have been into the lettuce, carrots and beets. We've begun the slow process, along with one of our neighbors, of capturing and relocating them. So far we've gotten three, and a skunk.

The earwigs were a surprise. Last year, the slugs and snails had giant populations and chewed many holes in our greens. This year they are not so bad, but the earwigs are. They've been making some of our bok choi so unsightly, that we're unable to sell it. Fortunately, one variety seems less attractive to them and has seen little damage in comparison.

We've had one small outbreak, and now one large outbreak of potato beetles. We've been bagging them and securing them in the dumpster. This is a labor that we'd rather not be bothered with right now, but the natural world has it's own agenda. Other things like to eat what we do, and they must be contended with promptly.

I haven't seen the fox in several days. We suspect he's enjoyed at least two chickens, but since I spoke with him, there've been no sightings. Perhaps he is busy eating woodchucks.

The weeds have really been a force this year. We've barely kept up, as our attentions have gone to planting over the last several weeks. We've reclaimed several beds that were badly overgrown, and have decided to start over on a few beds that were too far gone. We won some; we lost some.

That being said, our crops are looking really beautiful this year! I continue to be impressed with the vitality of the plants, and the harvests thus far.

One More Way to Prepare Your Turnips!

2010-06-22T16:22:00.001-04:00

Sautéed Hakurei Turnips and Braised Greens
(Serves 6)

Ingredients:
1 Bunch Hakurei Turnips with greens
1 lb Greens such as Chard, Mizuna or Braising Mix
2 tsp oil, divide
½ cup water, apple juice or white wine
½ tsp salt
¼ tsp black pepper

Method:
Cut the greens from the turnips. Wash and tear all the greens into large pieces and remove the stems. Cut the turnips into bite sized pieces. Heat 1 teaspoon of oil in a sauté pan over medium-high heat. Sautee the turnips stirring or tossing occasionally until they are crispy outside and tender inside. Season with salt and pepper and remove to a warm plate. In the same pan, heat the remaining oil over medium heat. Add the washed and wet greens, and add to pan in batches. Stir and mix as they wilt. Add the wine or other liquid and cook until it is mostly evaporated. Plate greens and arrange the warm turnips on top.

Thanks for sharing Jackie!

today's harvest

2010-06-22T12:30:00.003-04:00

Full Shares:

2 heads lettuce

2 heads bok choi

2 heads napa cabbage

bunch salad turnip

bunch garlic scapes

bunch scallion

snap or snow peas

Half-Shares:

2 heads lettuce

head bok choi

head napa cabbage

sm. bunch salad turnip

sm. bunch scallion

snap or snow peas

Please remember to wash and inspect your vegetables before eating. Insects and slugs like to hide deep in the heads of greens.

good morning Mr. Fox

2010-06-21T09:15:00.003-04:00

I had a talk with Mr. Fox this morning. Well, I yelled to him in the squash patch from across the field. I suggested he eat the woodchucks instead of the chickens; expand his palette a bit. I think he may be considering it. Or not. We'll see.

Two More Ways to Enjoy Your Radishes & Turnips

2010-06-15T13:50:00.001-04:00

#1 Honey-Glazed Radishes & Turnips
2 Tbsp. Butter
1 Large Shallot
1 1/2 lbs. Radish (trimmed & cut in half or quarters)
1 1/2 lbs. Turnips (trimmed & cut 8 wedges)
1/3 cup water
1/4 cup broth (or more water)
1-2 Tbsp. Honey
Salt & Pepper
2 Tbsp. fresh mint
1 Tbsp. finely chopped chives

In large skillet, melt butter on medium-high. Add shallot & saute. Add radishes and turnips; stir until well coated. Stir in water, broth, honey, salt & pepper. Heat to boiling. Reduce heat to med-low; cover and cook 15 minutes. Uncover and cook for 7 to 10 more minutes longer or until vegetables are glazed & most of the liquid has evaporated, stirring occasionally. Remove from heat and stir in mint & chives.

YUM-YUM.
Thank you Good Housekeeping! And thank you Portsmouth Library for used magazines!

#2 Birthday Radish Salad
A friend of Jackie's in New York gave her this recipe. It was served at one of our CSA member's birthday party!

Chop & Mix the Following:
Radishes
Fresh Parsley
Olive Oil
Lemon Zest
Salt & Pepper
A little lemon juice too . . .

Visit the Recipes Page (Roots & Tubers) for more ways to prepare your radishes and turnips. Suddhayu made a stir-fry which included turnips and reported that they absorb the tamari well. If any of you have any other ideas to share send us an email and we'll post them. Thanks!

harvest june 15

2010-06-15T12:35:00.003-04:00

Full Shares:

mild mesclun 6oz

bunch radish

2 or 3 heads lettuce (size dependent)

2 heads bok choi

garlic scapes

salad turnips 2 lb

bunch turnip greens

braising mix w/ added arugula 6oz

Half Shares:

spicy mesclun 4 oz

bunch radish

1 0r 2 heads lettuce (size dependent)

head bok choi

garlic scapes

salad turnip 1 lb

turnip greens

braising mix w/ added arugula 4 oz

Garlic scapes can be used like garlic or onions.

We will be posting a few more radish/turnip recipes later today.

Though we do wash all the vegetables that go into a share, you should wash them again and inspect for grit, slugs, or insects before eating.

CSA PICK-UP #1: The Results

2010-06-11T14:47:00.002-04:00

On the whole, it looks like the first pick-up went well. There was however, some obvious confusion which resulted in the wrong shares being taken. Full shares and half-shares are separated in the cooler, and clearly marked. In Addition, below each bag, is red duct tape with your share's name on it. You are supposed to take the bag from that space; the following week, you are supposed to bring back your empty bag and place it in your marked space after taking your new full bag.

It appears that several people just took any bag, which resulted in other members showing up to discover an empty space where their share should have been. It all worked out in the end, but it would be easier on all of us if this was amended next time.

Also, if you are splitting a full share with someone, this is not the same as having purchased two half-shares. You are responsible to split the full share yourself, and to communicate with your share partner as to how and when that will occur.
Thanks for your attention. We're looking forward to next week's harvest!

Don't forget the plant sale this Sunday from 10-2! We have lots of beautiful plants that need to find their way into your garden and pots!

today's harvest

2010-06-08T12:22:00.004-04:00

Full Shares:

1/2 lb. radish

1 lb. salad turnip

1 bunch turnip greens

4 oz mesclun

6 oz braising mix

1 bunch spring raab

Half Shares:

1/4 lb. radish

1/2 lb. salad turnip

1 bunch turnip greens

4 oz. braising mix

1 bunch spring raab

Some recipes are available on our website. The salad turnips are great raw or sauteed in butter or oil.

2010-06-07T22:30:00.004-04:00

CSA PICK-UP
Tomorrow--Tuesday June 8th after 3 pm--is our first official CSA pick-up. The bags will be located in the walk-in cooler. I will post a sign-off sheet on a clipboard next to the door. Please check off your name (or your group's name) when you pick-up. When you enter the cooler you will find the shares organized & labeled on shelving. Please find your name or group's names on the shelving and take the bag that is associated with your name (or group's name).

BAG RETURN
Next week when you come to pick up your share it is important that you bring back the bag you are taking home this week! Next week please put last week's empty bag on the shelf (in place of the full bag you will be taking home) so that we have a receptacle to pack your food in the following week. This is very important! You are welcome to repack your produce and take it home in your own personal bag if remembering to bring last week's bag difficult. Last year we purchased over 100 bags for the CSA and only 38 were returned at the end of the season! If any CSA members from last year have any bags from the 2009 season we would really appreciate their return.

PLANT SALEWe are holding an "unofficial" plant sale for CSA Members this Sunday June 13 from 10:00 am- 2:00 pm. CSA Members' friends & family are welcome as well. We ask that you make an effort to carpool--especially if you are inviting friends & family--as parking is limited. The greenhouses will be open and the plant material that is available for sale will be well marked. There is a lot of interesting annuals available for your gardens & containers. We hope that you will be able to attend!

As always, if you have any questions or concerns please do not hesitate to contact us. Thanks and we will see you Tuesday!

weeding, planting and watering

2010-06-01T16:53:00.003-04:00

Every time we make a decision to attend a task at the farm, we leave several other tasks neglected. If we plant tomatoes, like we did yesterday, we don't weed the beet beds; and the beet beds get weedier and harder to weed. That's just how it is. That's the lesson the farm teaches — life is always one step ahead of your intentions. The only way to keep the initiative, is to keep moving; but one's endeavors will remain in some way incomplete.

That said, we are getting a lot done! Our days are split up between weeding, planting, and watering, as well as tending the ornamental plants that we are still gathering into blocks to be picked up and planted.

2010-05-26T23:24:00.002-04:00

It's been an arduous few days in the field dealing with the heat of August in the month of May. Yet we've managed to get lots of work done. Kale and radicchio are planted, as well as many herbs. Irrigation has been lain, weeds have been pulled or decapitated, and much time spent watering the small plants that have recently found themselves in the too-hot earth. We've also been very busy organizing all the plant orders for the landscapers and retailers that use our material.

We are now a team of five. Nikki and I were joined by Krissy in March. This is her second year with us, and it shows! In May we welcomed Katie and Julia — they are both in college and will be with us until sometime in August. My friend Zoltan was our delivery driver for three weeks as well. For the next two weeks, we are generously being helped by Ethan and Skylar, two recent graduates of Berwick Academy who chose us for their senior project.

But if you want to volunteer — it's a big field with lots to do! We'll be planting and weeding like mad over the next few weeks, so anytime you want to lend a hand just email or give us a call and we'll accommodate you. We are here on weekends as well.

And thanks for all the kind words about our first cut of greens — we're so glad you enjoyed them!

today's harvest

2010-05-24T17:55:00.002-04:00

So when you come to the farm today or tomorrow, there will be many stacks of crates in the cold-room at the back of the barn. Those of you who have a FULL share, may take two bags of any greens. Those of you with HALF shares may take one bag of greens.

Your choices are as follows:

spicy mesclun (for salads or braising, with the occasional wasabi-type nasal rush!)
mild mesclun (for salads or braising, no wasabi rush!)
braising mix (better for braising, but can be eaten raw)
arugula (for salads or braising)

If you choose to braise the greens, they will be done in seconds!

Again, this is not a typical pick-up. Normally, you will pick up on Tuesdays, and you will have a bag prepared for you.

There will be NO pick-up next week. The official start of CSA pick-ups will be June 8th, after 3pm! You can expect the shares to initially be small, but they will progressively grow larger! Thus far, our crops are looking fantastic!
Enjoy!

early harvest!

2010-05-22T15:34:00.002-04:00

We have an early crop of greens that we need to harvest this week. We'll be harvesting on Monday, and will have them ready for pick-up by 3pm. They will be in the cold-room at the back of the barn. The cooler will remain on until Tuesday evening.
This is not the official start of the CSA pick-ups, nor will it be a typical harvest. The pick-up days after this one will be on Tuesdays as previously announced.
We'll have more specific information about what's on offer on Monday. We'll have arugula, spicy mesclun, mild mesclun, and braising mix. We're just not sure yet if you're all getting some of each, or if we'll be offering some sort of choice... more info to follow!
See you Monday!

2010-05-18T07:22:00.002-04:00

Our first beds of cabbage and bok choi are planted. This week we'll plant napa cabbage, radicchio, and more onions.

Nikki and Lona received their bees this weekend and installed them in the hives yesterday evening. So far the bees look very healthy and happy!

We'll be harvesting mesclun and arugula this week for the farmer's markets in Exeter and Portsmouth. As usual, we will also have many ornamental plants for sale. Come visit!

2010-05-12T18:36:00.002-04:00

Potato plants are pushing through the soil! And so are lots of weeds — earnest weeding has begun!

Also, today we planted three beds of head-lettuce, or about 1200 plants. Varieties included Waldmann's, Winter Density, Breen, Magenta, Olga, and Buttercrunch.

It is very likely we'll be harvesting mesclun greens for Saturday's Portsmouth market. If not, we'll have it next week for sure. We will have lovely scallions and a few sprigs of thyme for this weekend's market, as well as a large variety of ornamental plants.

growth

2010-05-04T16:38:00.003-04:00

This is what we're seeing in the field right now: peas, fava beans, mesclun, turnips, radishes, carrots, spinach, arugula, garlic, scallions, and beets. The garlic is of course the tallest (one foot) as it was planted last fall; the peas and fava beans are one to three inches tall, whereas everything else is about an inch.

All the potatoes are planted, and we have now moved on to onions. The first onions to go in are scallions, mini purplettes, and pearl drops.

In the greenhouse, our seedlings are looking really strong. They're all growing a little slower than I expected, but now seem to be benefitting from the increased levels of organic fertilizer that I've been applying. We'll be planting head lettuce and radicchio soon!

Tractors, Mockingbirds and Wind

2010-04-30T07:25:00.003-04:00

The tractor is not cooperating. Our big-equipment repair-guy is able to tweak the tractor so that it will work for about a day, but until we get the new part in, it remains unreliable.

We have a nest of mockingbirds next to our office. Thus far, as we have been respectful, we have not been dive-bombed. A few days ago, I walked into the office to find one of the birds perched atop Nikki's chair. The bird panicked and tried to push through the glass of the window; I had to cup him in my hands and walk him outside. Magic!

Yesterday's wind was brutal. We managed to plant another big plot of potatoes before the wind really found it's own, but then had to spend the rest of the day rescuing plants and repairing greenhouses. We were all pretty exhausted after.

Today, we will be preparing for the season's first Portsmouth Farmer's Market which takes place tomorrow. Come and visit the booth! We'll have lots of plants for sale — no it isn't too early! Most of the plants we'll be bringing are cold-weather tolerant — and they're not just pansies and violas!

Earth Day

2010-04-22T17:28:00.005-04:00

Earth Day is also Nikki's birthday — Happy birthday Nikki! She spent it mending hanging plants that had gone wonky in one way or another.

I set up our new sprinkler, which worked beautifully; it will save us a lot of time this year. I also jumped on our hand-me-down tractor and re-tilled a particularly jungly part of our field. And then the tractor broke down. Which was a total drag, because I had been rejoicing all day at how having the tractor was like having a couple extra helpers. But a visit from Mr. Gallant, the equipment repairman, solved the problem quickly. And now I know, if the tractor won't start, to jiggle as many parts as possible until it does!! Meanwhile, we await a new key-socket, as that's where the problem seems to be.

Despite the setback, I was still able to sow the first beds of radishes, turnips and beets.

In the greenhouse, the kale and broccoli I sowed on Saturday have already germinated.

all the little veggies

2010-04-20T17:14:00.003-04:00

Last week we sowed five beds of greens, five beds of peas, and two beds of carrots (our beds are generally 100'x3'). This week we'll be planting about half our potato crop, some early onions, more greens and carrots, as well as turnips and radishes. Nikki and Krissy also planted two more beds of peas today.

We'd like to plant more this time of year, but we also have our other job — growing the summer annuals for the Flower Company. Each year we grow over 50,000 annuals for wholesale to local landscapers and retailers; we'll also be selling them retail at the Portsmouth and Exeter farmer's markets.

This last Saturday I spent most of the day sowing our tomatoes, kale, and broccoli indoors. While doing this, the plants listened to records by Phoenix, Blakroc, and Them Crooked Vultures. I listened too. At some point, between records, I started singing Beyonce's song 'All the Single Ladies', except the words came out as 'All the Little Veggies'... (put your leaves up!)

peas and mesclun

2010-04-14T17:01:00.004-04:00

Today, Nikki and Krissy assembled the pea trellis. It is 700' long and inhabits seven 100' beds in our field. They had to pound in 70, seven foot bamboo stakes and then attach the trellising. Tomorrow, they will plant the peas.

I was able to till the rest of the field. This was a great relief as parts of the field were getting pretty weedy — witch-grass and crab-grass are a particular problem. Afterwards, I cleaned up several beds that are to be directly sown with cool-weather greens. I was then able to sow two beds of mesclun: one mild and one spicy. Tomorrow, I will sow more greens.

fava beans

2010-04-10T14:57:00.004-04:00

The first crop to be sown in the field this year is the fava bean. While Nikki was at the Exeter farmer's market selling Spring-plants, I planted two 100' beds, or 600' in rows of fava beans; that's five pounds of seed.

This week, we'll also be sowing carrots, peas, spinach, mesclun and arugula. The seedlings that we've started in the greenhouses are looking healthy, and eager to one day enter the soil outdoors. I'd still like to see our onions bigger at this time, so we'll have to continue to experiment with seeding mediums and fertilizer rates. Two trays of onions are bigger than all the others; they were planted in a different medium than the rest, which means next year I'll be looking into purchasing this more expensive medium for our starts.

I've been able to till about half of our field, and wait, a little anxiously, to till the rest as I watch the weeds grow. The bottom half of the field is still too saturated to get the tractor into it. Let's hope May and June aren't as wet this year!

winter seedlings

2010-02-12T09:11:00.001-05:00

This week we transplanted over five thousand pansies and violas from their tight little 288 cell trays, to larger 36 cell trays. In order to do this we had to open another greenhouse. Normally, our 'early spring' greenhouse is Buster; but Buster had a broken heater which is being replaced today. So we had to open Carmen instead. Carmen isn't usually opened until March when the dahlias are ready to be potted. Despite the switch-around, everything went smoothly, and four of us were able to finish the job in less than a full work-day. The pansies and violas will be ready for the outdoors sometime in early to mid April.
Next week we begin sowing our onion and leek seed. We need to sow about 13,000 onions and 3000 leeks. Our endurance will be tested; though the job is placed in perspective by the fact that larger farms in the area have to sow many more. The varieties of onion we'll be sowing include the following: Walla Walla, Cortland, Red Baron, Clear Dawn, New York Early, Ailsa Craig, Purplette, Pearl Drop, Olympic, Redwing, and Copra. The leeks are as follows: Bandit, Pandora, and King Richard.

DON'T MISS CSA DAY!

2010-02-01T16:32:00.000-05:00

WHEN: 10:00am - 2:00pm, Saturday, February 27th
WHERE: Wentworth Greenhouses, 141 Rollins Rd, Rollinsford,NH
WHY: Interest in Community Supported Agriculture (CSA) and Community Supported Fishery (CSF) continues to grow! If you want to know more about the CSA/CSF concept and how you can participate, then mark your calendar for this special event. There you will be able to meet a multitude of farmers, ask all your questions, and sign up for a CSA/CSF share for the 2010 season! No two CSA/CSF programs are the same--find what program will work for you and for your family. If you are already participating in CSA/CSF--tell a friend about this informative event. The CSA fair will be taking place during the regularly scheduled Winter Farmers' Market.
Visit http://www.seacoasteatlocal.org/winterfarmersmarkets/index.html#other for more Winter Farmers' Market details including participating vendors, guest music, and of course quality veggies & prepared goods from area farmers & food producers. We hope to see you there! Buy Local, Feed a Farmer!

Seacoast Eat Local Winter Farmers' Market, Dec 12, 2009 from Seacoast Eat Local on Vimeo.