Menu
August is here and with it comes large harvests of veggies and endless watering and weeding! It’s nightshade season – tons of tomatoes, green peppers, and eggplant. The first of Fadumo and Khamis’ cantaloupe and watermelon have ripened. It’s quite the blueberry year and the bushes are hanging heavy with fruit. This week we have more delicious peaches from Warner Farm as well.
New this week – VT Maple Dijon Dressing + Marinade and Vanilla Greek Yogurt. Plus, Pollock from Red’s Best is back in stock!
Asli in her greenhouse on the Dunbarton Farm caring for her tomatoes!
Pop Up Farmers Markets in Manchester!
Manchester Grows and Neighborworks have partnered up to put on 3 pop up markets in Manchester! The markets will be held from 4pm to 8pm on August 11, August 25, and September 8th at the parking lot of Hope Tabernacle located at 163 Spruce Street in Manchester.
Fresh Start Farmers will be selling their veggies along with other vendors. Plus music, free dinner at the church from 6pm and 8pm and special food at Don Quijotes Restaurant across the street. See you there!
Newsletter Quick Links
Featured
Highlights
From This Week's Bounty
Blueberries, Fresh Start Farms
Peaches, Warner Farm
Organic Tropea Lunga Onions, Kitchen Garden Farm
Heirloom Tomatoes and Cherry Tomatoes, Asli
Cilantro and Lettuce, Khadija
Okra, Scallion, and Peas, Isha and Sidi
Green beans, Broccoli, and Cucumbers Fadumo and Khamis
Kale & Baby Onions, Elizabeth
Romaine and Swiss Chard, Batulo
Zucchini, Cauliflower, and Cabbage, Alice
Important Member Info
Your Harvie Dashboard:
Pick Up & Delivery Info
Home Delivery
Monday and Wednesday 11am to 6pm
It is very important that you update your delivery instructions on your Harvie Profile page so we get the food to the right place. Be sure to leave a cooler out for the delivery driver.
YMCA of Greater Nashua
Mondays 3:30pm to 5:30pm
24 Stadium Drive, Nashua
There will be a volunteer there to help you find your box. Any milk, meat, or frozen products will be in a cooler.
Bona Fide Green Goods Pick Up
Wednesdays 3pm to 6pm
25 N. Main Street, Concord
Give the Bona Fide staff your name and they’ll get your box for you.
St. Paul’s School Employee Pick Up
Wednesdays 2pm to 4pm
SPS Post Office
Any milk, meat, or frozen products will be in the fridge.
Fresh Start Food Hub Pick Up
Wednesdays OR Thursdays 2pm to 6pm
150 Spruce Street, Manchester
You can pick up your share either day. No need to notify us, just come on by!
We will not hold missed pick-ups. We will donate any unclaimed shares to our local food pantries.
Please return boxes & insulated liners!
Recipes
of the Week
This is one of Sarah’s (Hub Operation Manager) favorite recipes and can be made with all FarmShare veggies and a few pantry staples.
Ingredients:
- 1/3 cup fresh lime juice
- 2 tbsp pure maple syrup
- 2 sprigs thyme, leaves picked (or dried thyme)
- 1 tsp crushed red pepper flakes
- 2 tbsp. plus 1/3 cup extra-virgin olive oil
- 2 tbsp kosher salt
- 1 medium head of green cabbage, cut into 3″ pieces
- 2 large carrots, thinly sliced into rounds
- 1 shallot, thinly sliced
- 4 garlic cloves, thinly sliced
- 6 whole allspice (or ground allspice)
- 1/4 cup low sodium vegetable broth
- 4 scallions, sliced on a diagonal
Instructions:
- Whisk lime juice, maple syrup, thyme, red pepper, and 2 tbsp oil in a small bowl to combine. Season dressing with salt. Set aside.
- Heat 1/3 cup oil in a large heavy pot over high. Add half of the cabbage, sprinkle in salt, and cook, turning over once, until tender and charred in spots, 8-10 minutes. Transfer to a place. Repeat with remaining cabbage and salt.
- Return cabbage to the pot. Add carrots, shallot, garlic, and allspice, then pour in broth. Cover; cook until cabbage and carrots are tender, 6-8 minutes. Remove from heat. Drizzle with reserved dressing and stir to combine. Transfer to a large shallow bowl and top with scallions.
Featured
Pantry Items
New!
Ecobean Vermont Maple Dijon Dressing
ecobean, makes their dressings with the cleanest sourced ingredients available and every bottle is vegan, organic, and gluten-free. Enjoy these dressings on salads, as a marinade for seafood, meat and veggies, as a dip, or for barbecuing!
Ingredients: expeller pressed sunflower oil, water, Vermont maple syrup, dijon mustard, lemon juice, apple cider vinegar, pink Himalayan sea salt, black pepper
Featured
Dairy Items
New!
Vanilla Greek Yogurt, Green Mountain Creamery
All natural. Live & active cultures. r-BST-free.
Deliciously simple, smooth & creamy Greek Yogurt is the traditional strained style requiring almost 4 pounds of milk to make just one pound of yogurt. With 5 live & active cultures, lots of protein, calcium and probiotics, this yogurt tastes great and is good for you!
1lb Fresh Mozzarella from Narragansett Creamery
With buttery aroma and a feathery finish, this mozzarella is so good you’ll want to eat it all before you get home. Just in time for the arrival of tomatoes!!
Narragansett Creamery produces award-winning artisan cheeses in Providence, RI. They use local milk, kind bacteria, vegetable-based rennet, salt, and nothing else. They are not certified organic, but thoughtful in actions and practices by supporting fair-trade and local ingredients and never using growth hormones.
Featured
Protein Items
Pollock, Red’s Best
Caught by Stefanie Noto on the Grace Marie in Gloucester, MA. Red’s Best, out of Boston, brings 100% traceable, Atlantic caught seafood to New England. Red’s Best supports a network of local fishermen through processing, transportation, and distribution. Their traceability technology tracks your seafood from the ocean to your dinner plate. 1 lb packages, $14/lb, and arrives frozen.
Thank you & we'll see you soon!
Questions?
Email us at [email protected] or give us a call at 603-606-2663 and we will get right back to you!
