Localvore shares start Nov. 17, are you joining us?
This will be your last chance for local produce until spring, so don't miss out and bring fresh, local food with you into the winter!
The Localvore Share is a fully customizable, 5-week share. You'll be able to create shares full of just vegetables or you can choose to add in other products like pantry items, meats, cheeses, and eggs. Whichever you prefer, there will be lots of great items to choose from. Veggies will include -- winter squashes, potatoes, onions, garlic, beets, carrots, cabbage, kale, chard, turnips, greens like arugula & salad mix, and other rotating items!
Many of the vegetables will last well into the winter which means you can stock up and keep eating local into the cold months!
Plus, you can include all sorts of great items in the share like Maple Meadow Eggs, Maine Grains, jams & sauces, Ben's Sugar Shack Honey & Maple Syrup, and Plymouth Artisan cheeses which are all great for special holiday meals & gifts!
Continue to support New American farmers, local producers, and enjoy fresh, local food into the winter.
Only 2 days left to get a $20 gift card when you sign up for weekly pick up at the Hub! Sign up by Nov. 1!
Pick up will be available on Tuesdays at the Hub in Manchester & on Wednesdays at Bona Fide in Concord. Home delivery will be available on Tuesdays. Only 50 spots are available for home delivery, so sign up now!
Arugula from Hajiya Harimaya's Daikon Radishes Delicata & Butternut Squash from Dunbarton Farmers Sylvain's Kale & Collards Celery from Mukamujeni Cilantro from Alice Elizabeth's Green Onions Fennel from Edgewater Farm Sugar Pumpkins from Two Mountain Farm
FruitShare Update
This week you'll be receiving a special selection of three Heirloom & Ecologically Grown apples from Scott Farm Orchard as well as a pint of fresh cranberries fromRicker Hill Orchards.
Heirloom apples, unlike hybrids, have been preserved and passed along for generations. They are prized possessions and the varieties can be traced back centuries
Black Oxford Applesare Maine's most famous apple. Very old Black Oxford trees are still thriving in many central and sourthern Maine locations. The apple is medium, round, deep purple fruit has a blackish bloom; Black Oxford is an all-purpose variety, fresh eating, pies and cider.
Blue Pearmain Applesare an old New England favorite dating back to the 1700s. No one knows where it originated, but ancient trees can still be found in the most rural areas of New England. Before you bite into a Blue Pearmain, take a moment to look at its incredible blue-purple color and the russet blaze around the stem. If you notice a cloudy haze over the surface of the fruit, no need to worry, its a natural waxy "bloom". The apple is sweet with a bit of tart background flavor. The flesh is fairly dry, firm, dense, and slightly crisp. We highly recommend it for baking and its a favorite for baked apples as its thick skin holds up perfectly.
Zabergau Reinette Applesare a German russet apple. They are large, gold-brown and have crisp, white flesh. They are rich and nutty and are a good pie or fresh eating apple.
New Items!
Vermont Salumi offers authentic, all-natural, handmade charcuterie from the Vermont countryside. Their salami is hand tied, fermented, and aged for three weeks to develop superb taste and texture. Try out their Smoked Paprika or Red Wine & Garlic Salamis!
Plymouth Artisan Cheese is a family-run cheese factory in Plymouth, VT that has been crafting heritage raw milk cheddar in small batches since 1890. Their Smoked Cheddar is cold-smoked over hickory wood in the classic Vermont tradition. With hints of salt and bacon, this sixty-day recipe is one of their best sellers.
Farm Share Messages
Home Delivery Notice: When you select home delivery for your order, please be sure to leave a cooler out for the delivery driver. They will place your food in it's liner and take the box back. If you haven't added any delivery instructions to your account, please do so we can make sure we get your food to the right place. All orders must be picked up during pick up site time. Any orders not picked up at the close of the site will be donated to families who need food.
Please continue to practice Covid-19 social distancing and wear a face mask at pick up.
If you are missing any items in your share please let us know as soon as possible at farmshare@refugeesuccess.org. We will credit your account and it is helpful as a training mechanism for our team.
Recipe of the Week
Multipurpose Shaved-Vegetable Salad
Ingredients
12 cups shaved crunchy raw vegetables (such as cauliflower, fennel, turnips, daikon, red radishes, carrots)
1 cup mint leaves, torn if large
2 lemons
1/4 cup extra-virgin olive oil
2 tablespoons white wine vinegar
Kosher salt & freshly ground pepper
Instructions Place vegetables in a large bowl. Add mint and finely grate lemon zest over. Cut lemons in half; squeeze juice into bowl. Drizzle in oil and vinegar; season salad with lots of salt and pepper. Toss to coat.
Do Ahead: Vegetables can be shaved 6 hours ahead. Submerge in a bowl of ice water and chill. Drain and pat dry before using.
We are a collective brand for immigrant and refugee farmers participating in the New American Sustainable Agriculture Program, a program of the Organization for Refugee and Immigrant Success. We work alongside new American farmers to bring farm fresh ingredients to your table via neighborhood farm stands, farmers markets, our FarmShare, wholesale and through NH Farm to School.
Twenty-three new American farmers make up Fresh Start Farms. Nine farmers are part of the New American Farmers Co-op and grow at Our Farm on Story Hill in Dunbarton, NH. An additional 14 farmers, the Umoja Farmers, grow on land at the St. Paul's School in Concord, NH.
All producers in the Fresh Start Farms collective implement organic practices. While not certified organic, the farmers grow nutrient dense produce without chemicals and in a way that promotes healthy soil, habitat, and environment.
We speak 13 languages, represent 7 countries and grow over 50 different varieties of produce!
