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Posted 7/7/2014 3:48pm by Eleanor Kane.

We’re coming up on our anniversary of owning the farm in August, and as it draws closer, there’s fewer and fewer things we’re doing here for the first time.  Christmas trees?  Done, and it was lots of fun.  Our first snowy winter?  Over, thankfully.  Our first spring watching the fields melt and come alive around us?  It was awesome.  That leaves these last few weeks of summer that are still our ‘first’ of anything.  On Saturday, Theo and Ellen and I were taking a breather from work and we figured hey, let’s check the raspberries!  Why not?  Well, I can tell you that I’m glad we did.  Next year, the first couple days of July I’ll know to be out there waiting for the first ripe berry, and this year I am thankful to say that we got lucky, because when I walked out to the raspberry patch Saturday evening, the very first berries of the season were there waiting for me. 

There are some tough jobs on the farm, and pruning raspberries in March is one of them.  Remember how cold and raw and damp March is?  Yeah, me neither, I’m enjoying this sunshine.  But I have pictures to prove that March did in fact happen, and that Ellen spent weeks out there in slushy snow pruning each row of raspberries and all her hard work has come to fruition. 

The other part of this being our first year, beyond not knowing exactly when to expect the raspberries, is that we’re still trying to figure out our identity as a farm as we balance between our CSA and retail sales.  We have our business plan, and our 5-year plan, and those are all well and good, except they don’t answer the all consuming question this first July brings us: will we have pick your own raspberries?? 

We will… we think.  For this week, they’re going to go to our CSA members who took a giant leap of faith with us as brand new farmers to the area and whose deposits for their shares made such a huge difference to us over the winter and spring when sales were slow.  After every CSA member gets some raspberries, we’ll see how the crop is doing and decide then.  Look out for an extraneous newsletter announcing if and when we have the farm open for pick your own! 

In the coming years we plan to expand the raspberries, as well as plant blueberries and more fruit trees, so even if we don’t have pick your own this year, we will in the future, so bear with us these first few seasons as we get our feet under us and all these perennial crops up to speed.

 

CSA Members:

We have a great new selection for you guys this week, especially the boxed half shares who didn’t get squash and zucchini last week.  We’re also bumping everyone up another item this week, so the full shares will get 10 items and the half shares will get 6.   

As we move forward in the season, especially for you boxed share folks, I’d love any thoughts you have on variety and selection.  I’m able to tell during the market-style pick ups what’s popular and what’s not, but when we pack everything up it’s more difficult to know if you all are excited about what you’re getting.  Let me know if it’s too much of something (lettuce?  Don’t worry, we’re taking a break from that this week for the half shares) or not enough of another.  We have constraints with what’s in season, what we have a lot of, and what crops aren’t doing as well as we hoped (here’s looking at you, cucumbers), but within that, we want to make you happy, so any feedback would be great!

 

This Week's Veggies

  • New Potatoes
  • Onions
  • Chard
  • Raspberries
  • Kale
  • Zucchini
  • Squash
  • Bok Choi
  • Snap Peas
  • Lettuce
  • Turnips
  • Collard Greens

 

Also Available

  • Pasture raised + organically fed Pork and Chicken
  • Fresh Eggs
  • Fresh Eggs: $5 /doz
  • Homemade soap
  • Handmade, local pottery, including mugs, bowls, jars, and plates
  • Local maple syrup from right here in Barrington, NH
Posted 7/1/2014 3:32pm by Eleanor Kane.

There’s so much happening around here these days that I don’t even know what to write about!  I guess let’s start with the most obvious: boy is it hot outside! Our lettuce is tenaciously holding out and not bolting, which we’re thankful for, and our tomatoes, peppers, eggplants, and squashes are absolutely loving the heat.  We’re looking forward to the rain that’s coming in the next few days, both as some much needed irrigation for the crops, as well as perhaps a break from work: nothing like being forced to take an hour or two off due to a thunderstorm.  This heat definitely makes me think that Theo and I took a week vacation and it was spring, and we got back and now it’s summer.  The zucchini and summer squash are ripe, we nearly missed the garlic scapes which are one of our favorite crops, and the tomatoes are loaded with tiny green little fruits.  The animals are less happy, and it seems like we spend as much time filling up their water as we do working on anything else, although I have to say that tossing a bucket of water on Lillian, our llama, is a fun part of a hot day.  

There’s something about July that definitely reminds me of January – and bear with me here – since when you work outside, you get these days where it is absolutely miserable.  Of course we love farming, and we love our jobs, but putting on a dozen layers to go out and tend to the animals in three feet of snow and a sharp wind, or staking tomatoes in muggy, heavy heat when you’re covered in dirt and sunscreen have a shared type of discomfort.  It brings out the joy of a day that’s in the upper 20s or lower 80s, and creates a sharper sense of relief at a cup of hot tea or ice water. In the winter, we end the day with a bow of homemade soup, often with vegetables we’ve frozen from the summer and some of our meat and chicken broth.  In the summer, we make enormous salads since we can’t bear the thought of turning on the stove.   

We typically grab one of everything that’s ripe and toss it in a big bowl with balsamic vinegar and olive oil: a head of lettuce, chopped up (I put vinegar and salt on that while I cut up the other ingredients and let it sit to bring out the flavor in the lettuce), sliced radishes and turnips, pea shoots, scallions, and some grilled zucchini. We top ours with some mango and avocado (not local, I know, I know) and whatever cheese we have lying around. If we feel ambitious, we’ll put some hard boiled eggs on top, or thaw out one of our whole chickens and add some grilled breast meat.  

CSA Members:

The surest sign of summer might be the heat, but the other way to tell it’s not spring any more is that the size of your share is increasing!  Whole share members can expect 9 items this week and half share members will be getting 5.    

This Week’s Vegetables:

  • Arugula
  • Lettuce
  • Pea Shoots
  • Snap Peas
  • Zucchini
  • Summer Squash
  • Lettuce
  • Radishes
  • Turnips
  • Collards
  • Kale
  • Swiss Chard
  • Pac Choi
  • Scallions

Also Available

  • Pasture raised + organically fed Pork and Chicken
  • Fresh Eggs
  • Fresh Eggs: $5 /doz
  • Homemade soap
  • Handmade, local pottery, including mugs, bowls, jars, and plates
  • Local maple syrup from right here in Barrington, NH

 

Posted 6/24/2014 12:33pm by Eleanor Kane.

This Week's Veggies

Garlic ScapesSwiss Chard, Lettuce, Radishes, Collards, Arugula, Pea Shoots, Snap Peas, Kale, Rhubarb

Also Available

Pasture raised + organically fed Pork and Chicken
Fresh Eggs
Fresh Eggs: $5 /doz
Homemade soap
Handmade, local pottery, including mugs, bowls, jars, and plates
Local maple syrup from right here in Barrington, NH
Posted 6/16/2014 5:32pm by Eleanor Kane.

Before we get into this week’s exciting news, a quick announcement about parking.  As the season picks up and more and more customers stop by, we want to ask everyone to park on the mowed grass to the left as you drive in.  We always park our cars there when the store’s open, so it’s easy to tell the right spot.  I know we don’t have a sign (and most of you park there anyway – thank you!!), but until we get one up, having all the cars there is just safer for little kids walking around, tractors coming and going, and our crazy but loveable dogs.  Thanks for helping us out with that!  

The big news of the week is that Theo and I won’t actually be here since we’ll be off getting married!  We’ll be leaving the farm in Ellen’s hands, along with one of our volunteers, Joshua, while we jet off to Montana to celebrate at Theo’s family’s farm.  So while we’re gone tying the knot, Ellen and Joshua will be handling this week’s CSA distribution, and the store, from Wedensday, June 18th through Wednesday, June 25th.  Hopefully the veggies, meat, and eggs will be so spectacular that you won’t even miss us, but even so, it would be great to give them a hand by not showing up before 10am and to be flexible if they run out of some veggies and need a minute to harvest more from the field- having the store open with me, Theo, and Ellen is plenty of work as it is, so the two of them are champs to take it on by themselves!  It’s a totally crazy time to take a week long vacation, but we’re not even worried since the two of them will have a great time and do a fabulous job with everything.   We’re still intermittently available by email and phone if you all have questions or need to switch a pickup day or share type since I can just forward that to Ellen.  I’m also guessing that next week’s newsletter might be a bit brief :) We’ll look forward to seeing all of you when we get back!

 

CSA Members

Us being gone won't change anything about your pick up, other than it'll be Ellen in the store checking you out.  Same as last week, we have a great variety of spring veggies, but since it was cold so late this spring, things are still catching up.  As such, we don't have a huge inventory of any one crop.  If you have a market share and there's something in particular that you'd like, come by early!  Our goal is that everyone gets garlic scapes this week, so hopefully the garlic cooperates! 

This Week's Veggies

Items in italics are limited:

Garlic Scapes
Swiss Chard
Lettuce
Radishes
Collards
Arugula
Pea Shoots
Kale
Rhubarb

Also Available

Pasture raised + organically fed Pork and Chicken
Fresh Eggs
Fresh Eggs: $5 /doz
Homemade soap
Handmade, local pottery, including mugs, bowls, jars, and plates
Local maple syrup from right here in Barrington, NH

 

Posted 6/10/2014 11:51am by Eleanor Kane.

If the tide waits for no man, then neither does the farm.  Everything around here seems to happen on it’s own schedule.  The garlic scapes don’t care that the store will be open tomorrow since they’re content to linger in the ‘not quite ready to pick’ stage, with no mind towards being ripe any time soon.  The asparagus begs to be harvested every day even when we try to take a morning off, and the radishes decided to put on a huge growth spurt on Sunday, one of the few days of the week that we just don’t need them to be harvestable.  The pigs, I’m sure sensing the fact that Monday is a slow day for us, hatched an escape plan and ended up in the same pen as our sow (their mother! Too bad they missed Mother’s Day) and our boar.  It’s fun to watch tiny little piglets play with the bigger pigs… until we realize that all that this means is that we now have the task of separating everyone again. Who else is on their own schedule? Our hens.  It’s hard to get them to lay eggs only when we need eggs – namely in the height of the summer since that’s when we have the most people coming and going from the store and the market – when they want to start producing as much as they’re able to as soon as the weather warms up and the days get longer.  As such, every spring we’re caught under a deluge of eggs and while sales pick up as the summer goes on, we’re scrambling right now to sell them all. As such, we’re going to offer a dozen eggs with the CSA this week. Even if you already have eggs in your fridge, these are so fresh that they’ll last weeks if not over a month, so pick up a dozen when you stop by for your share!  

What else do we have piles and piles of? Kale!  It’s delicious and nutritious and maybe you’re already tired of all the vegetables currently in season being leafy and green (I hear you!), but we have long ago learned to overcome the plethora of kale every spring brings to our lives.  We make raw kale salad, with a Dijon mustard/ maple syrup/ vinegar dressing that I could eat like candy, we cook it in leftover bacon fat (hey, we’re allowed – we’re out working all day, everyday this time of year), and my favorite: we make saag paneer.  If you’ve ever had it at an Indian restaurant, know that it’s surprisingly easy to make. The saag (which refers to the spinach part) we make by slicing up an onion and a clove or two of garlic and sautéing it with ginger, tumeric, cumin, garam masala and coriander. Once it’s fragrant, toss in chopped up kale leaves and cook until wilted.  You can stir in either cream, coconut milk, or yogurt to thicken it.  Some folks also put in a chopped up tomato or a hot pepper.  For the paneer, I take a half gallon of milk and heat until almost boiling.  Stir in a couple teaspoons of lime juice (or vinegar) until it curdles, then strain in a cheese cloth for a few hours.  Press between two cutting boards with some weight on top, then slice into cubes and fry.  If you’re like us and often either forget to start the paneer early enough, or just don’t like dairy, use chicken breast as the protein, or tofu.    

 

Available This Week:

Items in italics are limited:

Garlic Scapes
Swiss Chard
Lettuce
Radishes
Collards
Arugula
Asparagus
Pea Shoots
Kale
�Rhubarb

 

CSA Members

So excited to see all of you again this week!  We have some new items for you all such as collards and arugula and while we have a good mix, pretty much everything is limited since it's still so early in the season.  If you have a market share and there's something on the list you're just dying for, try to show up on the early side!

Also, as these first few weeks go by, please let us know any feedback you have!  Kale bunches too small (I feel like maybe they were)?  Is our wash-up quality ok?  Like how the boxed shares are packed or hate it?  If you let us know, we can change things now and avoid lingering issues throughout the season.

Also, don't forget your eggs when you come to get your share!

Posted 6/3/2014 8:31am by Eleanor Kane.

Farming in June is a game of ‘hurry up and wait.’ We’ve planted and planted over the last few days: tomato transplants, summer squash, lettuce, peas, turnips, herbs… you name it, it’s in the ground growing (along with those weeds!). But despite filling row after row with crops, we’re still waiting on actual food.  We walked around the farm last night, peeking under row covers to check on swiss chard and fishing around in the dirt to see if the radishes are ready and everywhere we looked, the answer was the same: almost.  We’re lucky enough to have an irrigation system and these couple days of sunny, warm weather, so that ‘almost’ isn’t as far away as it could be, but now that it’s June, it’s hard to continue to wait for food to come out of the ground!  

The good news is that some crops have rounded the corner into summer ahead of others, so this week we’re able to add Pac Choi and Green Garlic to the list of what we have available.  Pac Choi is one of my favorite vegetables, and one of the ones you see the most marked difference from a ‘no spray’ farm like us to a more conventional one.  Ours is full (full!) of holes from a pest known as flea beetles. These little guys like to flit around the farm snacking on anything that looks tender and green… unfortunately, we’re also trying to harvest those tender and green things.  Luckily, the damage is only cosmetic which is why we don’t mind too much.  We’ll have Pac Choi out in the store this week, so give it a try despite it’s polka dot appearance!  I know that on our own menu this week is a stir fry with pea shoots, Pac Choi, Kale, Green Garlic, and maybe some Asparagus. 

Available This Week:

  • Lettuce
  • Pac Choi
  • Kale
  • Pea Shoots
  • Rhubarb
  • Asparagus
  • Green Garlic
  • Grassfed Beef and Goat
  • Pasture raised + organically fed Pork and Chicken
  • Fresh Eggs
  • Fresh Eggs: $5 /doz
  • Homemade soap
  • Handmade, local pottery, including mugs, bowls, jars, and plates
  • Local maple syrup from right here in Barrington, NH

CSA Members:

We've been waiting all winter and spring for this week!  We'll see you either tomorrow or on Saturday.  Boxed shares will be all ready for you to come in and grab.  Guidelines for the market shares will be on the chalkboard.  Eitherway, make sure you check out with one of the staff here so that we know you're all set with what you got!

As a reminder, if you want to switch pick up days or share styles, just let us know!

 

New Summer Hours!

For the rest of the summer and into the fall, we'll be open:
Wednesdays: 10am to 6pm
Saturdays: 10am to 6pm

We're also at the Greenland Farmers Market on Tuesday afternoons from 3pm to 6pm!

 

Posted 5/30/2014 6:01pm by Eleanor Kane.

What’s the last week of May like around here? Well, we had another kid born last night, cementing the fact that the minute we leave the farm to go do something fun (this time to watch Ellen perform at an open mic with her band!) we’re needed by the animals.  The good news is that Number 2 (since only a select few animals on this farm get to have names) did a great job with the birth and we got home to a newborn buck who was up, clean, dry, and nursing.  Nothing like an hour spent in the barn caring for both of them to round out our evening!  What else has this week brought?  I ate one of the first radishes of the season… the rest of the story being that I didn’t quite mean to, since it came up while I was weeding them. Oh well.  They’ll be ready soon, hopefully in time for the beginning of the CSA next week!  

And don’t forget that this weekend is the bird walk! Come join us at 7:30am on Saturday to check out the birds that share the farm with us!  We’ll have the store open right afterwards (earlier than 10 if it ends before that) for all your vegetable and meat needs.  

This week, we’ll be open on Saturday until 4pm with:  

Pea Shoots

Kale

Asparagus

Rhubarb

Pastured Eggs, Pork, Chicken

Grassfed Goat and Beef    

We always have the old favorites of maple syrup, honey, pottery, and homemade soap available for sale in the store.      

This is our last week of having such limited veggies, since the bok choi, lettuce, green garlic, and swiss chard is almost ready, especially if it stays sunny and warm!  

Starting next week, we’ll be open every Wednesday and Saturday from 10am to 6pm.  If you’re a CSA member, we’re looking forward to seeing you for your first pick up of the season!  

Hope to see many of you this weekend!

Eleanor and Theodore 

Posted 5/23/2014 3:44pm by Eleanor Kane.

The farm changes so quickly this time of year that it doesn’t even seem possible that last weekend was only a week ago! We got our broccoli, cabbage, and cauliflower planted, completely reorganized the greenhouse so that we could plant some early tomatoes, seeded radishes, turnips, parsnips, and more carrots and beets, and most excitedly had our first kid born!  She’s the sweetest little brown and white goat, a spitting image of her doe, and so far is doing incredibly well. The other goats will start to give birth soon, and as they do will be joining the rest of the herd out on pasture.  And speaking of the herd on pasture, they’ve been doing a great job helping us keep everything mowed! Nothing like letting the animals do some of the work for us, so they can have bellies full of grass and we don’t have to burn diesel keeping the field edges neat and tidy.  

We’ll be open this Saturday from 10am to 4pm with:

Pea Shoots

Kale

Braising Mix

Rhubarb

Asparagus

Pastured Eggs, Pork, Chicken

Grassfed Goat and Beef  

We haven't sold out of CSA shares yet, so stop on by if you're interested in learning more about them!      

We always have the old favorites of maple syrup, honey, pottery, and homemade soap available for sale in the store.    

Hope to see many of you this weekend!

Eleanor and Theodore 

Posted 5/15/2014 4:30pm by Eleanor Kane.

Hi Folks!  

Things are heating up around the farm these days. The onions have put down some roots and are greening up, the potatoes are in the ground, and everywhere leaves are coming out on trees.  How else can I tell that spring has sprung?  The weeds!  We’re just on the cusp of a summer of battling weeds.  They’re pretty small now, but we have a day of rain coming, so as we end this week, I’m already imagining being out there in a few days with a hoe. It’s nice, though, to be imagining turning the corner into summer, and weeds are always a great way to tell warmer weather is approaching!   Luckily, weeds aren’t the only plants interested in growing this time of year.  The arugula, radishes, and turnips have sprouted and we’re waiting for the beets and carrots to poke up.  

For this week, we’ll be open on Saturday from 10am to 4pm with:  

  • Kale
  • Lettuce
  • Fresh Eggs
  • Grassfed Beef, Goat, and Pastured Chicken and Pork  

We will have limited availability of:

  • Asparagus
  • Pea Shoots  

Come early if you are interested in getting some!  

We haven't sold out of CSA shares yet, so stop on by if you're interested in learning more about them!    

We always have the old favorites of maple syrup, honey, pottery, and homemade soap available for sale in the store.  

Hope to see many of you this weekend!

Eleanor and Theodore

Posted 5/8/2014 5:03pm by Eleanor Kane.

Hi Everyone,

We've certainly been enjoying these last few days of sunny, warm weather and the plants and animals have been as well!  Everything from the grass to the goats are looking great this spring and we're excited to be out there planting everyday in anticipation of all the food we'll grow for this summer!  We have lettuce, beets, carrots, arugula, pac choi, chard, onions, and peas all planted, and lots and lots more seedlings in the greenhouse just waiting for the temperatures to get a bit warmer before we set them out.

We're still waiting on the asparagus to poke up after such a long, cold winter, and we're waiting on the rhubarb to get a bit bigger before we harvest it, but we still have plenty of lettuce and kale!

This week, we'll be open again from 10am to 4pm with:

  • Kale
  • Lettuce
  • Fresh Eggs
  • Grassfed Beef, Goat, Lamb, and Pastured Chicken and Pork

We haven't sold out of CSA shares yet, so stop on by if you're interested in learning more about them!  We offer a half share, which is a great way to try out a CSA without a huge commitment.

We also have the old favorites of maple syrup, honey, pottery, and homemade soap available.

Hope to see many of you on Saturday!

 

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