Veggies Available Now

Grown Right Here On The Farm

Farm Stand Hours:

Open 7 Days a Week

9am to 6pm 

Updated 6/25/16 PLANT SALE TODAY 50%OFF

Cucumbers Tomatoes
Carrots  Kale
Swiss Chard Onions
Butternut Squash Sprouting Broccoli
Pickles Arugula
Beets Salad Mix
Lettuce Baby Kale
Sugar Snap Peas Scallions

 

 

 

 

NEW! PHAT CATS BISTRO BROWNIES, COOKIES, AND SCONES!

We also stock local eggs, meat, milk, cream, honey, coffee, tea, maple syrup, and granola!

 


 

Field Report

CSA News 6-19 to 6-25

Posted by Andre Cantelmo :: Saturday, June 18 :: 9:53pm

CSA Week Three 6-19 to 6-25

June means Strawberries! Right now they are at their peak. We have been picking daily and will continue thru next week. Eating them out of hand, in strawberry shortcake or on an arugula salad with cheve and a light balsamic dressing.

The planting continues in all of the fields. The children’s garden located right behind our farm stand is also filling up. It will soon be available for the community to explore and enjoy.

This week Seacoast Eat Local was here gleaning our early spring crops. These vegetables will make their way to local NH food pantries for the weekend.

Peas are on the way! Enjoy your share this week.
 

See you this week!

Locally yours,
Erin

Full Share:                                    Half Share:
1 Quart Srawberries                    1 Pint Strawberries
Bunch Onions                              Bunch Onions
1 Heads Lettuce                           1 Head Lettuce
1 Tomato                                       1 Tomato
1 Kale                                             1 Kale 
1 Bag Greens
1 Pint Peas
1 Bunch Chard

Brushetta with Kale

TOPPING

1/2 pound of kale
3 Tablespoons extra virgin olive oil
2 Garlic cloves crushed
1/2 cup thinly sliced onions
Salt to taste
Pinch of crushed red pepper flakes

Separate the Kale leaves and remove the thick stem from the center of each leaf.  Shred the leaves 1/4 inch wide (aprox).  Wash the leaves thoroughly and drain them well, preferably in a salad spinner.  Reserve the stems for another use, (vegetable or chicken stock).  In a medium size skillet, heat the olive oil over medium heat.  Add the garlic cloves and cook until golden brown stirring about two minutes.  Add the onions and cook until wilted, about 2 minutes or so.  Add the Kale, season lightly with salt and add the pepper flakes if desired.  Reduce the heat to low and cook the Kale, stirring often, until very tender.  If the Kale begins to stick to the skillet, add a tablespoon of water and continue cooking.  Plate the bruschetta.  Taste your Kale, and adjust seasoning to taste.  Divide the Kale evenly among the bruschetta and serve immediately.

Slow Food Seacoast

Growing, Cooking & Eating Good Food

Slow Food Seacoast and Heirloom Harvest Project present

The Fifth Annual Farm-A-Q 

Sunday June 26th at Heron Pond Farm in South Hampton, NH

12-4pm

The fifth annual Farm-a-Q will take place this year on Sunday June 26th at Heron Pond Farm in South Hampton NH. A joint effort of Slow Food Seacoast and the Heirloom Harvest Project, Farm-a-Q is a picnic-style event with a bounty of heirloom and heritage foods grown on local farms and prepared by some of the area’s best restaurants. The afternoon features an incredible buffet, showcasing the abundance of delicious locally grown products and the talent of local chefs. Heron Pond Farm CSA members can get $5.00 off.Tickets available at Slow Food Seacost.

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