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CSA Pickup #2

Posted 6/8/2018 6:17pm by Andre Cantelmo.
Hello CSA members!
Hope you all have been enjoying your first CSA share. Pickup for week #1 is still available at the farm stand through the end of the day on Sunday. 
We hope you have been excited about the flexibility and choices included in our new CSA share pickup style. With this new system, we are planning to include items that have not been a part of the share in past years, due to the list style pickup system. To make this possible, we will do our best to manage the harvest timings and quantities, but we will occasionally list limited or popular items as "while supplies last." 
Farm Stand: any day 9 am to 6 pm Monday 6/11 through Sunday 6/17
Dover: Tuesday 6/12 3-6:30 pm
Portsmouth: Wednesday 6/13 3-6:30 pm
As always, feel free to let me know if you'd like me to put your account on a vacation hold and then a double share the following week or if you'd like me to pack a bagged share for after hours pickup in Dover or Portsmouth. 
Group A Group B
1 box of arugula 3 pack of baby romaine
1 box of salanova (baby lettuce mix) 1 bunch of kale
2 pounds carrots 1 pound carrots
3 heads of bok choy 2 heads bok choy
4 pack of basil  

Bonus - one tomato

Full - 2 items from Group A, 2 items from Group B ,+ 1 tomato

Partial - 2 items from Group A, 1 item from Group B, + 1 tomato

Field Notes:


As you may have seen in an earlier message, we were excited to pick our first berries of the year, this past Tuesday. As with many items we harvest, the first and last pickings are of smaller sizes and don't always make it in the CSA the first week. We will have a limited amount of berries at our retail sites this week, and plan to include them for all members in the CSA share next week, as a part of pickup #3. Thank you for all your excitement and understanding!


The field crew was busy planting sweet potatoes this week. They will be a sweet treat as a share option in October at the end of the Summer CSA season and into the Winter CSA season. Below, Ally and Sydney are holding boxes of sweet potato slips before heading out to the field. We transplant the small sweet potato plants, rather than from seed, onto a biodegradeable black plastic for weed control and soil warmth. 

Recipes to Try Featuring Kale:

Kale Chips:

1 bunch kale, ribs and stems removed, leaves cut into bite-size pieces

1 tablespoon olive oil

1 teaspoon salt

1 teaspoon red pepper flakes or smoked paprika

-Preheat oven to 350F

-Make sure kale leaves are thoroughly dry. *Heron Pond Farm washes all of your greens, but if you choose to rewash at home, pat down leaves with a towel.

-In a large bowl, toss the kale with the oil, salt and spices until evenly coated.  Use your hands for this.

-Spread the kale in a single layer on a large rimmed baking sheet, such as a cookie sheet, trying not to overlap leaves. You may have to make a few batches.

-Bake until the leaves are crisped and the edges are slightly darkened, about 10 minutes.

-Promptly, remove kale from the oven and transfer to a serving dish, to prevent carryover cooking.

-As ovens vary widely, start checking your kale at the 8 minute mark and every 2 minutes thereafter to ensure the delicate leaves don't burn. Enjoy! 

Kale Stem Pesto:

1 cup chopped kale stems

1/2 cup packed fresh parsley with stems

1/2 cup toasted walnuts

3 garlic cloves

1/2 teaspoon kosher salt

1/4 teaspoon red pepper flakes

Zest of 1/2 lemon

Juice of 1/2 lemon

1/4 to 1/2 cup olive oil

-Add all ingredients except the oil to a food processor & pulse until crumbly, scraping down the sides of the bowl with a rubber spatula as needed.

-Continue pulsing and add the oil in a slow, steady stream until well blended, or a texture of your liking.

-For a thick paste that you can spread onto sandwiches and pizzas, use only 1/4 cup oil. For a thin sauce that you can stir into pastas and soups, use a 1/2 cup oil.

*Notes from Kelsey:

-If you are an arugula fan, you can swap out arugula instead of the parsley to add more of a peppery flavor. Feel free to use your creative license for any additional spices, such as extra garlic, or skipping the red pepper flakes.

-Also, you can keep this recipe on hand for your broccoli and romanesco stems too.

source: The CSA Cookbook by Linda Ly

A Message From Anna at Bell & Goose Cheese Co.


I want to start by saying thank you to the cheese share members and to the loyal customers who saw me through my first year in business! Your support allowed me to invest in a proper cheese case for the farm stand this winter. Next up I'll be getting a new humidity system for my cheese cave, less exciting sounding I know but it will take my cheese to the next level and you'll be the first to enjoy the results. 
B&G is at the Union Square Farmer's Market this summer for this first time. Portsmouth market is being covered by Marty Mundy, an incredibly knowledgeable cheese maker and monger in her own right. You can find me at Exeter farmer's market on Thursdays as well. 
Hope you enjoy!
Kelsey and the Heron Pond Farm team
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