Even though it may be the off-season for our farmers, they are still keeping busy! Batulo Mahamed, who is part of the Umoja Farmers group, has opened her own business in downtown Concord! She has been working on starting her own restaurant/catering business, and she finally had her grand opening yesterday as part of the Capitol Center for the Arts Culinary Artist-in-Residence program! Her delicious meat pies can be found at both the Capitol Center for the Arts and Bank of NH venue from Wednesday – Friday, 11am – 6pm! Read more about it in this article from the Concord Monitor.
Many of our farmers also practice seed saving, a method in which they save their seeds from previous crops and then use them to generate new seedlings for the upcoming planting season. Some of the farmers send their seeds to Spring Ledge Farm, which nurtures them to a seedling stage. This helps the plants develop healthy roots, which will benefit them in the growing season. Once the seeds have germinated into seedlings, they are returned to the farmers and ready to plant!
Cortland and Mutsu Apples, Champlain Valley Orchards
Rose Skin Sweet Potatoes, Basin Farm
Red Beets & Black Spanish Radish, Harlow Farm
Organic White Potatoes, Picadilly Farm
Parsnips, Czjakowski Farm
Ecologically-Grown Hosui and Kosui Pears, Champlain Orchards
January King Cabbage, Kitchen Garden Farm
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.
Need a change of pace? Try this recipe for a yummy option! Follow the recipe as is, or use Robie Farm’s beef kabobs and simply rub them with the spice mix! Use some fresh greens and radish from your FarmShare for a crispy side salad. Find the recipe from The Food Network here.
Shrubbly makes their Shrub from pressed fruit, herbs/spices, and apple cider vinegar and then use them to add crisp flavor to sparkling water. This flavor is lightly tart from pomegranate and aronia berry, sweetened slightly with honey, with the subtle spice of cardamom. Only 6 grams of sugars and 25 calories per can from real squeezed fruit and honey.
Ground Up Stone Milled Flours believes that good baking starts from the ground up! They use a hand-crafted stone mill to help preserve nutritional quality of the grains and deliver you delicious flavor and versatility.
A buttery semi-soft havarti, made with pasteurized cow milk and crushed red pepper. A perfect balance of creaminess and heat.
Anna Cantelmo started Bell & Goose Cheese Co after more than a decade of studying and pursuing the craft of artisan cheese making. The creamery is located on Heron Pond Farm in South Hampton NH where her husband Andre and his business partner Greg have been growing vegetables and berries for over 20 years. You can find B&G cheese at the Heron Pond Farm Stand all year round. Bell and Goose Cheese Co. make fresh and aged cheese with cow and sheep milk sourced from two local dairies.
Robie Farm’s beef products are richly marbled, juicy, tender, and loaded with flavor.
All the beef they sell is Humanely Raised, Growth-Hormone Free, All Natural, Locally Grown (HGAL). Their cattle consist of Normande, Hereford, and Angus crosses that provide outstanding components of flavor and tenderness. From spring to fall, the cows graze day and night on lush grass. During the winter months, they are fed hay and supplemented with protein-rich grain.
Questions?
Email us at [email protected] or give us a call at 603-606-2663 and we will get right back to you!
