Welcome to the last week of the Fall Farm Share! We are so thankful for your support of Fresh Start Farms this season. Your food dollars made a meaningful impact in your community this fall; strengthening new American farm enterprises, promoting land access, market development, and technical training for immigrants & refugees, and creating more access points for food insecure communities to have fresh, local, and quality food. Thank you.
Last week we saw an early snow fall and most crops that aren't inside of a greenhouse are finished for the season. The Dunbarton farmers thankfully have greenhouses that are planted with new rounds of plants like greens & herbs!
Want to keep supporting Fresh Start Farms and get fresh, local food through mid December? Join the Localvore share today!
Thank you to all of the farm share members who sent in photos of the beautiful meals they made with their Fresh Start veggies! The farmers were excited to have a connection with you and to see the food that you made with the produce they worked so hard to grow. Concord farmers, Amisa and Marguerite said they are very happy to hear that people are happy with the veggies and it encourages them to keep going. They can't wait to start again in the summer and plant more vegetables!
Highlights from this week's bounty
Potatoes & Butternut Squash from Dunbarton Farmers Celery & Tomatillos from Isho Baby Onions from Khadija Leeks & Turnips from Sylvain Dill, Radishes, and Cilantro from Hajiya Organic Kohlrabi from Picadilly Farm Fennel, Napa Cabbage, & Onions from Edgewater Farm Sugar Pumpkins from Two Mountain Farm
FruitShare Update
This week you'll be receiving apples from Brookdale Fruit Farm. Varieties TBD!
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.
2 lbs small carrots, peeled, cut into 3-inch pieces
2 large red onions, each cut through root end into 8 wedges
1 fennel bulb, cut into ½-inch wedges
4 tablespoons olive oil, divided
Kosher salt, freshly ground pepper
2 tablespoons raw sunflower seeds
1 teaspoon coriander seeds, coarsely chopped
½ teaspoon Aleppo pepper or a pinch of crushed red pepper flakes
½ teaspoon Hungarian hot paprika
2 tablespoons Sherry vinegar or red wine vinegar
1 tablespoon fresh lemon juice
2 tablespoons torn mint leaves
Instructions
Preheat oven to 425°. Place carrots on a rimmed baking sheet and onions and fennel on another rimmed baking sheet. (Make sure to give them plenty of room, which is key to roasted veggies with nicely browned edges.) Drizzle vegetables with 2 Tbsp. oil, dividing evenly; season with salt and pepper. Roast, tossing occasionally, until golden brown and tender, 20–25 minutes for carrots and 35–45 minutes for onions and fennel. Let cool.
Meanwhile, cook sunflower seeds, coriander seeds, Aleppo pepper, paprika, and remaining 2 Tbsp. oil in a small skillet over medium heat, stirring often, until oil is gently bubbling around seeds and spices are fragrant (be careful not to burn), about 2 minutes. Let cool. Stir in vinegar and lemon juice; season vinaigrette with salt and pepper.
Combine roasted carrots, fennel, and onions onto the same baking sheet, drizzle vinaigrette over, and toss to coat well; transfer to a platter. Just before serving scatter mint over top.
Cheeses!
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About the farm
If you are new to Fresh Start Farms, welcome!
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!
