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For farmers, winter is the time for reflecting on the past season and planning for the upcoming one. This month, both the Dunbarton and Concord farmers have been meeting to debrief on 2022, start planting plans, put in seed orders, and discuss farm infrastructure upgrades and sale opportunities for this season. Planning is in full swing so keep your eye out for summer FarmShare sales going on sale very shortly!
We’re so thankful for the partner farms that keep the FarmShare running all winter! This week Walker Farm is bringing you some awesome winter kale and Autumn Frost squash. Plus Microburst Microgreens from Generation Farm are back this week!
Partnership with Global Village Foods
The Concord Umoja farmers have an exciting new wholesale opportunity this year with Global Village Foods! Global Village Foods is a small family business in Vermont creating allergy-friendly, ready-to-eat, African-inspired cuisine. After receiving a grant to increase local sourcing, Global Village reached out to Fresh Start to contract carrots, potatoes, and cabbages for this season. Securing large wholesale contracts like this is a great way for farmers to focus on specific crops and have a guaranteed sale. Everyone is excited to be working with Global Village on this project!
Winter Pop-Up Markets
During the summer, our Mobile Market provides fresh food to many communities with limited access to fresh fruits and vegetables, and thanks to this season’s operator, Molly, it was a huge success. It is important to continue residents’ access to this kind of food throughout the winter months, so we will be hosting two pop-up markets for the residents at a few of the apartment buildings that were on the Mobile Market’s route. At the markets, residents will have the opportunity to purchase fresh produce, receive information about the SNAP/EBT, and sign-up for a weekly veggie box which will be delivered to them throughout the months of February and March!
Newsletter Quick Links
Featured
Highlights
From This Week's Bounty
Black Spanish Radish, Harlow Farm
Kale, Walker Farm (VT)
Fingerling Potatoes, Vermont Way Foods
Autumn Frost Squash, Walker Farm (VT)
Chef’s Mix Mushrooms, Dunk’s Mushrooms
Ecologically-Grown Olympic and Shinko Pears, Champlain Orchards
McIntosh Apples, Champlain Orchards
Gold Beets, Deep Root Organics
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
Minimalist Baker strikes again, with 15 different recipes for vegan tacos! Roasted cauliflower, to spicy plantain, to smoky lentils…try them all! Find the recipes here.
Pork Chops with Sauteed Pears
Vegan tacos not quite your speed? No problem! These pork chops with sautéed pears take only about 45 minutes to prepare, with 15 minutes inactive. Dinner in an hour? Yes please!
This recipe uses thick, bone-in pork chops, red Anjou pears, and spinach, but try subbing with the pears in your FarmShare for a yummy twist! The sauce is made of just a few ingredients: whole grain mustard, low-sodium chicken stock, and brown sugar. You need fewer than 8 ingredients and before you know it, you’ll have a flavor-rich meal on the table. Find the recipe here.
Featured
Pantry Items
Did you know about these specialty products?
- Organic Corn Tortillas from Mi Tierra– Mi Tierra Tortillas is the first authentic tortilla bakery in New England that creates tortillas from 100% Organic NON-GMO local New England corn, ground limestone, and water. The corn is produced using ancient nixtamal methods to form a maiz masa, or corn dough which is shaped into tortillas & baked.
- Fried Rice from Sherpa Foods- Try this delicious, vegan fried rice featuring white basmati rice, carrots, corn, green beans, lima beans, peas, cabbage, onion, vegetable oil, garlic, salt, soy sauce, turmeric, curry powder, and red chili powder.
Have you tried these yet?
- Maple Nut Kitchen Granola- At Maple Nut Kitchen in Swanzey, NH, all of their flavors are made with gluten-free and vegan ingredients, but you won’t miss anything because they are filled with plump dried fruit, crunchy nuts and toasted oats. Each flavor is hand blended and then lightly baked to seal in the delicious taste.
Select flavors on sale this week!
Featured
Dairy Items
2-Year Aged Cheddar from Grafton Village Cheese Co.
Grafton’s flagship cheddar, made with raw cow’s milk and aged for two full years to achieve a mature flavor and dense, has a firm-yet-creamy texture. This cheese bears the classical profile for New England cheddar: buttery notes with a bold, sharp tang and a long, nutty finish. The aroma is lactic and bright, with flavors of sweet cream, freshly mown hay, and tangy, cultured milk. Two Year Cheddar has enough zip to stand up to some stronger pairings; try with garlicky pickles, salami, or your favorite chutney. For a classic pairing, serve with sliced fresh apples, or grate over a bowl of chili or warm apple pie in the New England style.
Featured
Protein Items
Pork Chops from Robie Farm
These pork chops are fine-grained, well-marbled, and covered with an outer layer of firm white fat which makes them tender and delicious. Great for the Pear and Pork Chop recipe featured above!
Robie Farm was founded in 1870. Current owners, Lee and Betty Sue Robie, along with their son Mark, are the fifth and sixth generation to work this 150-acre farm situated on the beautiful Connecticut River in Piermont, NH.
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!
