Fall Week 10: Farm-to-School & Thanksgiving Pre-Orders
Posted on October 25th, 2021 by Sarah Wiggins
Share this post
Welcome to week 10 of the Fall FarmShare! This week we have freshly-made small-batch pizza sauce made from Fresh Start Farm's tomatoes, a sale of Garlic & Herb Goat Cheese Dip & Cheddar Cheese, and new pastured eggs from LaValley Farms. Plus, pre-orders for turkey, pies, and veggies for Thanksgiving are now available! Click any of the photos to learn about highlights for this week's harvest, new items, Thanksgiving pre-orders, featured recipe, and more!
Thank you & we'll see you soon!
Questions? Email us at farmshare@refugeesuccess.org or give us a call at 603-606-2663 and we will get right back to you!
From all of us at Fresh Start Farms, take good care and be well.
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!