Heron Pond Farm

Field Report

What's New?
Posted 8/14/2020 9:40am by Andre Cantelmo.
 
 
 
Now in season: 
green beans
potatoes
summer squash
zucchini
loose red beets
loose carrots
tomatoes (heirloom and hybrids)
*Bulk tomato seconds are now available. See note below.
cherry tomatoes
cucumbers
head lettuce
baby romaine lettuce
salanova
arugula
mesclun mix
kale
baby chard
eggplant (Asian & Italian varieties)
loose carrots
parsley
basil
green peppers
yellow onions
garlic
jalapenos
butter and sugar corn
 
 
Coming up soon:
Watermelons and muskmelons
Colored peppers
pobalno peppers and other hot peppers
 
 
Where to find us & our produce:
 
Our Farm Stand
South Hampton, NH
Open daily 9 am to 6 pm
 
*The Daily Haul, local fishermen are now joining us on Fridays at the farm stand from 9 am to 3 pm. Pre-order you seafood and shellfish on their website for an easy contact free pick up. They are also set up for pre-orders and day of sales at our Tuesday Dover CSA pick-up and Wednesday Portsmouth CSA pick-up. 
 
Portsmouth Farmers Market
Saturdays 8 am to 12 noon
Little Harbor School Parking Lot
 
Veggie-Go Home Delivery
The newest contact free option!
Weekly local food home delivery now available with our own produce plus local food from dozens of other producers.
 
Winter CSA Registration is NOW OPEN
 
Save Your Spot Today! We are over 60% full! 
 
 
Winter Pick up Times and Locations:
 
South Hampton: daily 9 am to 6 pm through November
December - April we will be open Thursdays-Mondays* this Winter.
*note extended hours this year
 
Dover: Tuesdays 2:30-6 pm
7 Briarwood Lane
(just 7 minutes from our current location)
 
Portsmouth: Wednesdays 2:30-6 pm
72 Willard Ave
(across the street from our current location)
 
North Andover: Thursdays 2:30-6 pm
21 High Street
(in the lobby outside of Good Day Cafe)
 
Fridays - off site pick up snow reschedule day 
  
We are continuing with our choice system. This allows you the flexibility to choose what will be in our share each week. 

See example shares here.
 
 
 
Share sizes include:
 
Full: $600/season
 
Partial $400/season
 
*please note there is a $45/season remote site fee
 
How do I pay?
 
A check or cash is preferred. 
 
You are welcome to pay with a credit or debit card. Please be aware, a 3% fee will be applied to your total. 
 
We now take SNAP. We work with Seacoast Eat Local to offer a 3:1 match on CSA prices for members with SNAP benefits.
 
If you would like to set up a payment plan, please let me know. We ask that your total be broken into no more than 4 payments where the first payment be made by the first pick up, and the final by the end of the season.  
 
 
See example Winter choice charts on our website. 
 
What Produce Is Available? 
 
 See our Seasonal Calendar on our website here.
 
 
Add-on Options Include:
 
  
  
 
Bell & Goose Cheese Co. Artisan Cheese Share: $275/season
-about a half pound of cheese per week
 
 Dunk's Mushrooms: Local Mushroom Share: $165/season
-a build your own half pound of local mushrooms per week
 
New! Debit Meat Share: This will include choice and flexibility to you to select the meats your family would like each week. We will be offering cuts of local beef, pork, chicken, turkey, charcuterie, and bison and possibly more. All of the meats will be frozen (except the charcuterie, which is dried).

For $350, we will load $385 on a Debit CSA card, which will expire at the end of the season.

We are currently sourcing our meat share options from: Kellie Brook Farm,
 
Hidden Brook Farm Egg Share:
$121/season
-one dozen local eggs per week
$60.50/season 
-one dozen eggs every other week
 
 Learn more about each add-on share here.
 
Please do not hesitate with any CSA questions. I would be happy to help. Please email me at Kelsey@heronpondfarm.com
  
Tomato Seconds:
 
 
Tomatoes are in full swing at Heron Pond Farm! Our greenhouses and Haygrove are coming on strong and our field planting is about to be ready. Cherry tomatoes will be coming into the share soon, as well!
 
Our new tomato storage room is helping us to store our tomatoes at their ideal temperatures, so they will have a longer shelf life for you! 
 
With the amount of tomatoes we grow, we also end up having tomato seconds. There are tomatoes with a soft spot or other blemish, but not leaking. Our tomato seconds are available for a reduced price of $1.50/lb. Feel free to reserve yours today! Please let me know how many you'd like (in 5 lb increments) and when you would like them. 
  
  
 
Debit CSA is Back! And Sustainable Shares are Continuing!
 
Do you want to support support Heron Pond Farm, but don't want to commit to a weekly CSA pickup? 
 
One of these options may be just what you are looking for.
 
  
Thank you,
 
Kelsey & The Heron Pond Farm Team
 
Posted 8/9/2020 9:30am by Andre Cantelmo.

 
Welcome CSA Members,
 
Welcome to CSA pick up Week 10. Thank you in advance for all wearing a mask and being mindful of the social distancing regulations in place this year.
 
We have discussed and decided that if you are the only one bagging your share and other purchases, you may use your cloth bags. 
 
Pickups:
 
Farm Stand: anytime Monday August 10th - Sunday August 16th 9 am to 6 pm
-290 Main Ave. South Hampton
Dover: Tuesday August 11th 3-6:30 pm
-126 Mast Road
Portsmouth: Wednesday August 12th 2-6:30 pm
-50 Willard Ave
North Andover: Thursday August 13th 3-6:30 pm
-4 High Street
 
Please DO NOT email me your CSA choices. Our CSA is set up market style, which allows YOU to pick out the items in YOUR share each week. If you cannot make it to a pick up week, you are welcome to put your account on a vacation hold and doubling up the next week, or changing locations. Please let me know if you would like to do either of those. 
 
CSA Choices:
 

Group A

Full - choose 2

Partial - choose 1

Group B

Full - choose 3

Partial - choose 2

Group C 

Full - choose 3

Partial - choose 3

1 box salad greens   1 bunch kale
1.25 lb tomatoes 1 lb tomatoes 0.75 lb tomatoes
4 onions 3 onions 2 onions
2.25 lb cucurbits (summer squash/zucchini/cucumbers) 1.5 lb cucurbits (summer squash/zucchini/cucumbers) 1 lb cucurbits (summer squash/zucchini/cucumbers)
2.25 lbs peppers/eggplant 1.5 lbs peppers/eggplant 1 lb peppers/eggplant
2 lb beets/carrots 1.25 lb beets/carrots 1 lb beets/carrots
 1.5 lb potatoes 1 lb potatoes 0.75 lb potatoes
    1 head garlic (limit 1)
    1 head lettuce (limit 1)
1.5 lb green beans 1 lb green beans 0.75 lb green beans
  6 ears corn* 4 ears corn*
   8 hot peppers 6 hot peppers

*Please limit your corn choices to a maximum of 6 ears of corn per share. 

Understanding the choice system:  

Full shares choose 2 from column A, 3 from column B & 3 from column C.
 
Partial shares choose 1 from column A & 2 from column B, & 3 from column C.
 
You may choose 2-4 different items from each column or you may double up on items, excluding when a limit of one choice per share is indicated by (limit 1).
 
For example, if you'd like your 2 from Group A to be tomatoes, you are welcome to choose 2.5 lbs tomatoes as your two Group A choices.
 
To avoid confusion when making your CSA plan, I would suggest printing out the choice chart and highlighting the items that you are planning on including in your share that week. 
 
Field Notes: 
 
  
 
 Our eggplant is here in full force! It was a little unpredictable to tell when the first harvest big was going to be, but it was at the end of last week. There is plenty of eggplant around for everyone to try their favorite recipes, as well as maybe try some new recipes! 
 
As you may have seen at your last pick up, we have multiple varieties of eggplant the Asian varieties, Italian varieties, and other oddball varieties. 
 
The Asian varieties of eggplant are long and skinny. These are best for marinating, stir frying or kabobs since they are a bit sweeter and spongier. 
 
The Italian varieties have a tougher consistency, so they hold up better for acting as a meat substitute such as in eggplant parmesan or eggplant meatballs. What is your favorite way to have eggplant? Share a picture and recipe in our Heron Pond Farm CSA Members facebook group.
 
    
 
Our corn is ready! All of our produce is non-GMO including our bicolored butter and sugar corn. 
 
 
 
Tomatoes are in full swing at Heron Pond Farm! Our greenhouses and Haygrove are coming on strong and our field planting is about to be ready. Cherry tomatoes will be coming into the share soon, as well!
 
Our new tomato storage room is helping us to store our tomatoes at their ideal temperatures, so they will have a longer shelf life for you! 
 
With the amount of tomatoes we grow, we also end up having tomato seconds. There are tomatoes with a soft spot or other blemish, but not leaking. Our tomato seconds are available for a reduced price of $1.50/lb. Feel free to reserve yours today! Please let me know how many you'd like (in 5 lb increments) and when you would like them. 
 

Historically, we have offered peaches in the share following the blueberry bonus. Peaches and apples are two items in the share that we buy in and do not grow. This is because they are a seasonal treat, but we do not have an orchard.

This year, we have been having conversations with multiple local orchards whom we have worked with in the past and have learned that the late frost at the end of April and into May greatly affected the peach supply.

We will do our best to bring you what peaches are available in the local area. Thank you for understanding.

Beyond peaches, Summer apples and our own melons are coming later in August & September.

 
 
Our Winter CSA is filling up fast! We are already 50% of the way full! 
 
Thank you to those who have registered! If you have not, please reply to this email or sign up here to save your spot.
 
Word of mouth is very valuable to us. We appreciate when our current members tell their friends and family about us. As a thank you, we are offering a $20 veggie gift card as a thank you for referring a friend. Please let me know if you have a friend of family member who signs up. They will receive a Heron Pond Farm tote bag and I will have a gift card ready for you at your next pick up. 
  
 
Eggplant and Zucchini Tikka Masala Curry
 
Ingredients
300 g Chinese eggplants [2 medium]
1 tablespoon salt
Water for soaking
180 g zucchini, [small one]
1 tablespoon minced ginger or ginger-garlic paste
1 small onion sliced or chopped
300 ml crushed tomatoes canned or fresh, blended [1 1/4 cups]
170 g red kidney beans cooked or boiled, [1 cup]
200 ml canned coconut milk [1/2 can]
2 tablespoons tikka masala mix store-bought or use our homemade recipe, see notes
Pinch chilli powder or to taste
2 tablespoons vegetable oil or coconut oil
Salt to taste
1 teaspoon maple syrup or sugar, optional or adjust to taste
3 - 4 stems coriander leaves or cilantro for garnish, chopped [1/4 cup]

Instructions

Wash and cut the Chinese eggplants across about 2.5 cm or 1-inch thick. Place in a bowl and sprinkle with 1 tablespoon salt. Massage the salt into the eggplants, and then fill the bowl with water to cover them. Leave aside to soak for 10-12 minutes.

Meanwhile, prepare the other vegetables. Slice the courgette into half-moons of about 1 cm thick.

Slice or chop the onion.

When ready, drain the eggplants and rinse a couple of times with fresh water to remove the excess salt. Pat them dry with a paper towel.

In a skillet, over medium heat, add 2 tablespoons vegetable or coconut oil. Add in the eggplant. Fry for about 7 minutes on one side or until golden. Then flip and fry for another 7 minutes on the other side. Prick the eggplant with a fork to test for doneness. If the fork goes it smoothly with no spongy resistance, the eggplants are done. Remove from the pan and set aside.

In the same pan, on medium-high heat, add the onions and minced ginger (or ginger-garlic paste). Cook for about 1 minute or until the onions are a little translucent.

Add the tikka masala mix and roast for about 10 seconds.

Add the tomato puree, stir and mix well with the spices. Simmer for about 10 minutes or until tomato puree slightly changes colour.

Add in the cooked red kidney beans followed by the courgette. Cover and simmer for about 7 minutes.

Add the eggplant.

Add the coconut milk and mix well. Take care not to crush the eggplant as they are quite delicate at this stage.

Add salt to taste. Taste the sauce, then add the maple syrup or sugar (if needed). This will depend on how sour or sweet the tomatoes are.

Cover and simmer for about 5 minutes. Turn off the heat. Garnish with coriander leaves (cilantro) and serve over rice or with roti/naan bread.

Notes

Check out our homemade Tikka Masala Spice Mix recipe - https://veganlovlie.com/homemade-tikka-masala-spice-mix-recipe/
 
Link to Vegan Tikka Masala Curry with Eggplant, Red Kidney Beans and Zucchini/Courgette recipe - https://veganlovlie.com/vegan-tikka-masala-curry-sauce/
 
 
 

Enjoy! 

 
Feel free to share any recipes that become your favorites throughout the season, and I'd be happy to add them to the newsletter or website. We would love it if you tag us in your social media food posts. We also have a Heron Pond Farm CSA Member Facebook group, which you are welcome to share any food info in.

Feel free to let me know if you have any questions or if you would like me to put a vacation hold on your account for you. If you are away, you are also welcome to send a family member or friend to pickup for you.

Thank you!

Kelsey & The Heron Pond Farm team

 Please like us on Facebook and follow us on Instagram for more farm pictures and updates.
 
Posted 7/31/2020 7:22pm by Andre Cantelmo.

 
Welcome CSA Members,
 
Welcome to CSA pick up Week 9. Thank you in advance for all wearing a mask and being mindful of the social distancing regulations in place this year.
 
We have discussed and decided that if you are the only one bagging your share and other purchases, you may use your cloth bags. 
 
Pickups:
 
Farm Stand: anytime Monday August 3rd - Sunday August 9th 9 am to 6 pm
-290 Main Ave. South Hampton
Dover: Tuesday August 4th 3-6:30 pm
-126 Mast Road
Portsmouth: Wednesday August 5th 2-6:30 pm
-50 Willard Ave
North Andover: Thursday August 6th 3-6:30 pm
-4 High Street
 
Please DO NOT email me your CSA choices. Our CSA is set up market style, which allows YOU to pick out the items in YOUR share each week. If you cannot make it to a pick up week, you are welcome to put your account on a vacation hold and doubling up the next week, or changing locations. Please let me know if you would like to do either of those. 
 
CSA Choices:
 

Group A

Full - choose 2

Partial - choose 1

Group B

Full - choose 2

Partial - choose 2

Group C 

Full - choose 3

Partial - choose 2

1 box salad greens   1 bunch kale/chard
1.25 lb tomatoes 1 lb tomatoes 0.75 lb tomatoes
4 onions 3 onions 2 onions
2.25 lb cucurbits (summer squash/zucchini/cucumbers) 1.5 lb cucurbits (summer squash/zucchini/cucumbers) 1 lb cucurbits (summer squash/zucchini/cucumbers)
4 green peppers 3 green peppers 2 green peppers
2 lb beets/carrots 1.25 lb beets/carrots 1 lb beets/carrots
 1.5 lb potatoes 1 lb potatoes 0.75 lb potatoes
    1 head garlic (limit 1)
    1 head lettuce (limit 1)
   8 hot peppers 6 hot peppers

Bonus:

Full: 1 pint blueberries (or come pick 1 quart)

Partial: 1/2 pint blueberries (or come pick 1 pint)

 We will be switching to a peach fruit bonus when the blueberry season comes to a close.
Understanding the choice system: 
 
Full shares choose 2 from column A, 2 from column B & 3 from column C.
 
Partial shares choose 1 from column A & 2 from column B, & 2 from column C.
 
You may choose 2-4 different items from each column or you may double up on items, excluding when a limit of one choice per share is indicated by (limit 1).
 
For example, if you'd like your 2 from Group A to be tomatoes, you are welcome to choose 2.5 lbs tomatoes as your two Group A choices.
 
To avoid confusion when making your CSA plan, I would suggest printing out the choice chart and highlighting the items that you are planning on including in your share that week. 
 
Field Notes: 
 
 
  
 
With this heat we have been having, we have been having to irrigate many of our fields. Any rain we receive helps to not only water our fields in the moment, but to also top off our irrigation ponds. Pictured above is the irrigation pumps moving water from the Powwow River to the fields and then out to the sprinklers onto the direct seeded Winter storage carrots, which you will be enjoying in your Winter CSA shares. 
 
 
 
Our first green bean harvest happened at the end of last week! We grow a french style of green beans known as haricot verts. These are thin, and tender in structure and sweet and crunchy in flavor and texture. They make for a great snack or an addition to a veggies and dip platter. When cooking them, there are many options ranging from sauteing, stir frying, steaming, and even grilling.
 
Blanching and freezing is a great option to have Summer flavor locked into your holiday green bean casseroles or other dishes of choice. 
 
 
Transplanting is continuous for us. Our field crew is regularly weeding, direct seeding, or transplanting in the fields to have a continuous supply of produce for you year round. 
 
 
We often do not talk about crops until they are available and in the share, but our sweet potato plants were too pretty not to share. During the heat of the Summer, sweet potato vines flower with these beautiful purple flowers, while also putting energy into sizing up the sweet tubers. We will have sweet potatoes available towards the beginning of the Winter CSA shares. They are harvested in the first half of October and cured for about three weeks, allowing their starches to convert to sugars. Our Winter squashes are also cured in the greenhouses after harvest for this same reason. 
 
Recipe of the week: 
 
 
 
 For the zucchini slaw








For the creamy slaw dressing





For the sweet and tart dressing




 
Prep the zucchini slaw

Combine the zucchini, yellow squash, carrots, scallions, bell pepper, if using, and parsley in a large bowl or, if you want to try both dressings, divvy the veggies between a couple bowls.

Make the creamy slaw dressing

Whisk the mayonnaise, mustard, vinegar, salt, and pepper together in a small bowl. Use immediately or refrigerate in an airtight container for up to 1 week.

Make the sweet and tart slaw dressing

Combine the vinegar, sugar, salt, pepper, and poppy seeds, if using, in a jar. Screw the lid on tightly and shake the jar until the sugar dissolves. Use immediately or refrigerate in an airtight container for up to 1 week.

Assemble the slaw

Drizzle the veggies with either the creamy slaw dressing or the sweet and tart slaw dressing. Season with salt and pepper to taste and toss to coat. You can refrigerate the slaw for a little while, although it’s best to serve it shortly after dressing it so it doesn’t become soggy or weepy.

Enjoy! 

 
Feel free to share any recipes that become your favorites throughout the season, and I'd be happy to add them to the newsletter or website. We would love it if you tag us in your social media food posts. We also have a Heron Pond Farm CSA Member Facebook group, which you are welcome to share any food info in.

Feel free to let me know if you have any questions or if you would like me to put a vacation hold on your account for you. If you are away, you are also welcome to send a family member or friend to pickup for you.

Thank you!

Kelsey & The Heron Pond Farm team

 Please like us on Facebook and follow us on Instagram for more farm pictures and updates.
 
Posted 7/26/2020 10:49am by Andre Cantelmo.

 
Welcome CSA Members,
 
Welcome to CSA pick up Week 8. Thank you in advance for all wearing a mask and being mindful of the social distancing regulations in place this year.
 
We have discussed and decided that if you are the only one bagging your share and other purchases, you may use your cloth bags. 
 
Pickups:
 
Farm Stand: anytime Monday July 27th - Sunday August 2nd 9 am to 6 pm
-290 Main Ave. South Hampton
Dover: Tuesday July 28th 3-6:30 pm
-126 Mast Road
Portsmouth: Wednesday July 29th 2-6:30 pm
-50 Willard Ave
North Andover: Thursday July 30th 3-6:30 pm
-4 High Street
 
Please DO NOT email me your CSA choices. Our CSA is set up market style, which allows YOU to pick out the items in YOUR share each week. If you cannot make it to a pick up week, you are welcome to put your account on a vacation hold and doubling up the next week, or changing locations. Please let me know if you would like to do either of those. 
 
CSA Choices:
 

Group A

Full - choose 2

Partial - choose 1

Group B

Full - choose 2

Partial - choose 2

Group C 

Full - choose 3

Partial - choose 2

1 box salad greens 1 lb new potatoes (limit 1) 1 box basil
1.25 lb tomatoes 1 lb tomatoes 0.75 lb tomatoes
4 sweet onions 3 sweet onions 2 sweet onions
2.25 lb cucurbits (summer squash/zucchini/cucumbers) 1.5 lb cucurbits (summer squash/zucchini/cucumbers) 1 lb cucurbits (summer squash/zucchini/cucumbers)
4 green peppers 3 green peppers 2 green peppers
2 lb beets 1.25 lb beets 1 lb beets
  1 bunch carrots 1 head garlic (limit 1)
   8 hot peppers 6 hot peppers

Bonus:

Full: 1 pint blueberries (or come pick 1 quart)

Partial: 1/2 pint blueberries (or come pick 1 pint)

 We will be switching to a peach fruit bonus when the blueberry season comes to a close.
Understanding the choice system: 
 
Full shares choose 2 from column A, 2 from column B & 3 from column C.
 
Partial shares choose 1 from column A & 2 from column B, & 2 from column C.
 
You may choose 2-4 different items from each column or you may double up on items, excluding when a limit of one choice per share is indicated by (limit 1).
 
For example, if you'd like your 2 from Group A to be tomatoes, you are welcome to choose 2.5 lbs tomatoes as your two Group A choices.
 
To avoid confusion when making your CSA plan, I would suggest printing out the choice chart and highlighting the items that you are planning on including in your share that week. 
 
Field Notes: 
 
 
 
The field crew harvested the first of our green bell and jalapenos from the field at the end of last week. Coming soon we will have our colored bell peppers, colored sweet Italian frying peppers, and other hot pepper varieties. 
 
Peppers make a great crunchy snack raw, with dip, or on salads. They also nice addition to a stir fry or grilled veggie mix and of course roasted and stuffed peppers is a classic.
 
If you are planning on storing peppers for the Winter, I would suggest blanching and freezing them, but it is not necessary. You can simply chop them into a freezer bag or container. If you would like to mix it up, pickled peppers is a delicious addition to a cheese or appetizer board. The linked recipe example uses jalapenos, but this can be made with any peppers. 
 
Feel free to post your creations in our Heron Pond Farm CSA Members facebook group and tag us in your social media posts.
 
 
Basil has been cultivated for over 5,000 years and has been used in many cultures around the world for both culinary and medicinal purposes. 
 
 Basil is a crop we grow in the Summer season, but goes so well with your favorite Winter dishes such as pastas, casseroles, soups and more. See a few preservation ideas below using oil, but if you would prefer to try drying (in oven or dehydrator) it to store in your spice cabinet, instructions can be found here.
 
Infused Oil with Garlic & Basil is great to drizzle on your favorite salads, tomatoes, or use as a marinade. 
 
2 cups olive oil

1 cup fresh basil leaves and stems, gently chopped, plus 2 to 4 basil leaves, for finishing

2 cloves garlic, smashed 

To steep the oil: In a small pot on the lowest heat setting, add the oil, basil and garlic. Cook on low for 20 minutes.

Strain the oil using a fine-mesh sieve and cool to room temperature. Add the fresh basil leaves to finish. Store in the fridge and keep for 1 week.

 
Below are instructions on freezing basil. 
 
  • Harvest basil from your garden or farmer’s market at its prime. Gently wash the leaves and dry them on a paper towel or clean tea towel.
  • Place the leaves on a cutting board, stacking several of them on top of one another. Roll them together in a cigar-like fashion. Rolling them makes the task of slicing them into thin ribbons much easier. Slice into thin ribbons.
  • Fill the cavity of a mini ice cube mold half full with the basil ribbons. Pour enough olive oil over the basil to fill each cavity two thirds full. Carefully transfer the tray top the freezer and allow to freeze completely. As the oil freezes, it will turn white or off-white in color.
  • After the basil and oil cubes are frozen solid, turn them out of the tray. Transfer the cubes to a freezer bag for long-term storage. W
  • hen needed, simply add a cube or several to the dish. As the frozen oil melts, the basil will warm and release the fresh flavor and scent of the basil along with adding a beautiful dose of bright green color.
  • Source

Our French style haricot vert green beans are almost ready to harvest in quantity. We will be including them in the share in the next week or two. 

Recipe of the week: 
 
 
  • 3 and 1/2 cups (490g) Grated Zucchini (measured/weighed before squeezing out excess water)
  • 1 tsp Salt
  • 1 cup (125g) All Purpose Flour
  • 1/4 cup (15g) Nutritional Yeast or aged cheese
  • 1 and 1/2 tsp Baking Powder
  • 1/2 tsp Crushed Garlic
  • 2 Sweet Onions (Chopped)
  • 1/4 cup (56g) (Vegan) Butter (Melted)
  • 2 Tbsp Olive Oil (for frying)

For Serving (Optional):

  • Sour cream or vegan sour cream
  • Chopped Spring onion

INSTRUCTIONS

  1. Grate the zucchini and then add it to a mixing bowl. Sprinkle over the salt and mix in. Then leave it for 10 minutes. The salt will help release the excess water from the zucchini. Then use your hands to squeeze the zucchini and drain off excess water. Place the squeezed zucchini into another bowl and leave the water behind.
  2. Once the squeezed zucchini is in a fresh mixing bowl, add in the flour, nutritional yeast, baking powder, crushed garlic and chopped spring onions and mix together. It will be very crumbly.*
  3. Add in the melted butter and mix into a thick batter.
  4. Preheat the oven to 210°F (100°C) and place some parchment paper over a grill rack on a baking tray. This is where you’ll place your fritters to keep them warm.
  5. Add 1 Tbsp of olive oil to a frying pan and let it get hot. Once hot, use an ice cream scoop/cookie scoop to scoop out even sized amounts of batter into the frying pan. If you don’t have a cookie scoop just use around 1/4 cup for each fritter. Use your spatula to press it down from the top and flatten. Depending on the size of your pan you can cook a few at a time. I was able to do 4 at a time.
  6. Let it cook for a few minutes and then flip over – around 3 minutes per side. When both sides are nicely browned, then transfer your cooked fritters to the baking tray in the warmed oven to stay warm.
  7. Add the remaining Tbsp of olive oil to the frying pan and repeat with your next batch.
  8. Serve with some (vegan) sour cream and chopped spring onions.
Enjoy! 
 
Feel free to share any recipes that become your favorites throughout the season, and I'd be happy to add them to the newsletter or website. We would love it if you tag us in your social media food posts. We also have a Heron Pond Farm CSA Member Facebook group, which you are welcome to share any food info in.

Feel free to let me know if you have any questions or if you would like me to put a vacation hold on your account for you. If you are away, you are also welcome to send a family member or friend to pickup for you.

Thank you!

Kelsey & The Heron Pond Farm team

 Please like us on Facebook and follow us on Instagram for more farm pictures and updates.
 
Posted 7/19/2020 3:29pm by Andre Cantelmo.
 
Welcome CSA Members,
 
Welcome to CSA pick up Week 7. Thank you in advance for all wearing a mask and being mindful of the social distancing regulations in place this year.
 
We have discussed and decided that if you are the only one bagging your share and other purchases, you may use your cloth bags. 
 
Pickups:
 
Farm Stand: anytime Monday July 20th - Sunday July 26th 9 am to 6 pm
-290 Main Ave. South Hampton
Dover: Tuesday July 21st 3-6:30 pm
-126 Mast Road
Portsmouth: Wednesday July 22nd 2-6:30 pm
-50 Willard Ave
North Andover: Thursday July 23rd 3-6:30 pm
-4 High Street
 
Please DO NOT email me your CSA choices. Our CSA is set up market style, which allows YOU to pick out the items in YOUR share each week. If you cannot make it to a pick up week, you are welcome to put your account on a vacation hold and doubling up the next week, or changing locations. Please let me know if you would like to do either of those. 
 
CSA Choices:
 
Group A Group B

Full - Choose 3

Partial - Choose 2

Full - Choose 4

Partial - Choose 3

  1 box basil or one bulb garlic (limit 1)
  1 bunch sweet onions
 1 box chard (limit 1) 1 bunch carrots
1.25 lb tomatoes 0.75 lbs tomatoes 
 2 bunches beets 1 bunch beets
1.5 lbs new potatoes 0.75 lbs new potatoes
 2.25 lbs cucurbits (cucumbers/zucchini/summer squash) 1.25 lb cucurbits (cucumbers/zucchini/summer squash)

Bonus:

Full: 1 pint blueberries (or come pick 1 quart)

Partial: 1/2 pint blueberries (or come pick 1 pint)

 
Understanding the choice system: 
 
Full shares choose 3 from column A & 4 from column B.
 
Partial shares choose 2 from column A & 3 from column B. 
 
You may choose 2-4 different items from each column or you may double up on items, excluding when a limit of one choice per share is indicated by (limit 1).
 
For example, if you'd like your 2 from Group A to be tomatoes, you are welcome to choose 2.5 lbs tomatoes as your two Group A choices.
 
To avoid confusion when making your CSA plan, I would suggest printing out the choice chart and highlighting the items that you are planning on including in your share that week. 
 
Field Notes:
 
 
The onions that you will find as an option in your share starting this week are our Summer heirloom sweet Ailsa Craig onions, which are named after a perfectly round island off the coast of Scotland. These fresh sweet onions do not have a strong pungency, which make them a great addition to Summer salads, burgers, sandwiches and much more. The lack of pungency makes these onions less ideal for storage purposes. We are growing yellow and red onions, as well as shallots for your Winter CSA shares.
 
 
   
Our eggplant and pepper crops are looking great after our crew has been hand weeding them! We are excited to offer them to you as an option in the share in the next couple of weeks. Our green beans are also looking like they will be ready soon. 
 
 
We are excited to share that we are growing watermelons and muskmelons this year! Melon is a crop that is harvested in mid-August and is quite worth the wait. I can almost take that sweet August treat already! 
 
 
With these toasty temperatures we have been having, we are not all necessarily thinking about roasting brussel sprouts or other cold weather crops. However, not to worry, our field crew, has been on top of their weeding needs, so they will size up nicely for your favorite Thanksgiving or other Fall brussel sprout recipes.
 
Recipe of the week: 
 
 
 
Ingredients
For the soup:
  • 2 English cucumbers (peeled, seeded, & chopped) (about 4 cups)
  • 1 cup unsweetened almond milk (or dairy milk/yogurt)
  • 2 garlic cloves
  • 4-5 fresh basil leaves
  • 2 green onion (or onion tops)
  • 1 sweet apple (peeled & cored)
  • juice of 1/2 lime
  • 1/2 tsp Himalayan pink salt (or to taste)
  • water to thin (optional, if needed)
For the garnish:
  • diced cucumber
  • diced tomatoes
  • slivered almonds
Instructions
  1. Place all of the soup ingredients into a high speed blender and purée until smooth. Add water (or additional almond milk) to thin, if needed.

  2. Carefully transfer to an airtight container and place in the fridge for 1-2 hours to chill.

  3. Once chilled, serve garnished with diced cucumber, tomatoes, and silvered almonds. 

Enjoy! 
 
Feel free to share any recipes that become your favorites throughout the season, and I'd be happy to add them to the newsletter or website. We would love it if you tag us in your social media food posts. We also have a Heron Pond Farm CSA Member Facebook group, which you are welcome to share any food info in.

Feel free to let me know if you have any questions or if you would like me to put a vacation hold on your account for you. If you are away, you are also welcome to send a family member or friend to pickup for you.

Thank you!

Kelsey & The Heron Pond Farm team

 Please like us on Facebook and follow us on Instagram for more farm pictures and updates.
 
Posted 7/11/2020 3:33pm by Andre Cantelmo.
 
Welcome CSA Members,
 
Welcome to CSA pick up Week 6. Thank you in advance for all wearing a mask and being mindful of the social distancing regulations in place this year.
 
We have discussed and decided that if you are the only one bagging your share and other purchases, you may use your cloth bags. 
 
Pickups:
 
Farm Stand: anytime Monday July 13th - Sunday July 19th 9 am to 6 pm
-290 Main Ave. South Hampton
Dover: Tuesday July 14th 3-6:30 pm
-126 Mast Road
Portsmouth: Wednesday July 15th 2-6:30 pm
-50 Willard Ave
North Andover: Thursday July 16th 3-6:30 pm
-4 High Street
 
Please DO NOT email me your CSA choices. Our CSA is set up market style, which allows YOU to pick out the items in YOUR share each week. If you cannot make it to a pick up week, you are welcome to put your account on a vacation hold and doubling up the next week, or changing locations. Please let me know if you would like to do either of those. 
 
CSA Choices:
 
Group A Group B

Full - Choose 3

Partial - Choose 2

Full - Choose 4

Partial - Choose 3

  1 bunch herbs (parsley/basil/garlic) (limit 1)
2 heads romaine lettuce 1 head romaine lettuce
 1 box salad greens 1 bunch of kale (limit 1)
1.25 lb tomatoes 0.75 lbs tomatoes 
 2 bunches beets 1 bunch beets
  1 bunch carrots (limit 1)
1.5 lbs new potatoes 0.75 lbs new potatoes
 2.25 lbs cucurbits (cucumbers/zucchini/summer squash) 1.25 lb cucurbits (cucumbers/zucchini/summer squash)
 
Understanding the choice system: 
 
Full shares choose 3 from column A & 4 from column B.
 
Partial shares choose 2 from column A & 3 from column B. 
 
You may choose 2-4 different items from each column or you may double up on items, excluding when a limit of one choice per share is indicated by (limit 1).
 
For example, if you'd like your 2 from Group A to be tomatoes, you are welcome to choose 2.5 lbs tomatoes as your two Group A choices.
 
To avoid confusion when making your CSA plan, I would suggest printing out the choice chart and highlighting the items that you are planning on including in your share that week. 
 
Field Notes:
 

Did you know we have a Children's Garden?
It is right behind our farm stand and is now managed by Emma who you may have met in or around the farm stand over the last few years. Feel free say hello and ask her any questions you may have.
 
Our Children's Garden is open for exploration during the same hours as the farm stand, daily 9 am to 6 pm. We kindly ask that you limit your harvest to 1-2 items per child/visit.
We unfortunately are not hosting any Children's Garden workshops this year.
 
 
Our Pick Your Own Blueberries are now open and will be coming into the share soon.
 
Bring the whole family to explore the Children's Garden and pick berries! The picking is open the same hours as the stand: daily 9 am to 6 pm.
We ask that you spread out from others when in the berry patch, and wear a mask when in the farm stand, and when approaching others in the berries & garden.
 
COVID-19 Picking Updates:
 
We have blue buckets with soft rope on them that you can use to pick into. We have a generously limited number of buckets available. Picking will be first come, first serve in order to limit those in the blueberry patch. If there is a bucket available you may pick! We are asking small groups to use 1 bucket and 2 buckets are available for larger families/groups. We do not anticipate this becoming an issue, as everyone has spread out in the berry patch in the past, but wanted to ensure we have a plan in place that emphasizes social distancing. 
 
Lastly, when picking, please have a mask with you to put on when encountering others in the field and in the farm stand.
 
 
 
New potatoes are here! These are named for the fact that they have just been harvested within the last few days and have not been stored, unlike the Winter storage potatoes. Since they have just been harvested, their skins are very tender and delicate and they are less starchy, as the sugars haven't all converted to starched. This means they will take less time to cook.
 
Looking to try them this week? Check out our member and plant based chef, Morgan Avery's recipe Mayo Free New Potato Salad. You'll certainly want to bring this to your next cookout!
 
 
 
Fresh garlic and carrot bunches are new additions to the share this week. They are limited for now, but there will be plenty coming in the next few weeks. Might you be wondering what to do with the carrot tops? Instead of composting them, they make a great Summer carrot top pesto, which can also be frozen for future pastas, pizzas and much more. There is one vegan carrot top pesto recipe linked above, but there are many more version online with different nuts, cheeses, oils etc.
 
 
 
We hope you have been enjoying the opportunity to have easy access to locally caught seafood at or near your CSA pickup location. The Daily Haul just wanted me to remind everyone of the pre-ordering deadlines:
 
Tuesday Dover CSA pick-ups: please order online by Sunday night
Friday HPF Farm Stand pick ups: please order online by Wednesday night. 
 
Although, pre-ordering is suggested, no fret if you forget to pre-order a limited amount of additional fish and seafood will be available for day of purchases. 
   
Recipe of the week: 
 
 
  • 1/2 cup bulgur (available in our farm stand)
  • 1 cup diced cucumber (1 small-to-medium)
  • 1 cup diced tomato* (1 large)
  • 1 teaspoon fine sea salt, divided
  • 3 medium bunches curly parsley
  • 1/3 cup (2/3 ounce) chopped fresh mint (optional but recommended—you can chop it in the food processor with the parsley)
  • 1/3 cup thinly sliced green onion
  • 1/3 cup extra-virgin olive oil
  • 3 to 4 tablespoons lemon juice, to taste
  • 1 medium clove garlic, pressed or minced

INSTRUCTIONS

  1. Cook or soak the bulgur until tender according to package directions. Drain off any excess water, and set aside to cool.
  2. Meanwhile, combine the diced cucumber and tomato in a medium bowl with 1/2 teaspoon of the salt. Stir, and let the mixture rest for at least 10 minutes, or until you’re ready to mix the salad.
  3. To prepare the parsley, cut off the thick stems. Then, finely chop the parsley and remaining stems—you can do this by hand, but it’s much easier in a food processor with the standard “S” blade. Process 1 bunch at a time (it should yield about 1 cup chopped), transferring the chopped parsley to a large serving bowl before proceeding with the next.
  4. Add the cooled bulgur, chopped fresh mint (if using) and green onion to the bowl of parsley. Strain off and discard the cucumber and tomato juice that has accumulated in the bottom of the bowl (this ensures that your tabbouleh isn’t too watery). Add the strained cucumber and tomato to the bowl.
  5. In a small measuring cup or bowl, whisk together the olive oil, 3 tablespoons lemon juice, garlic, and remaining 1/2 teaspoon salt. Pour it into the salad and stir to combine. Taste, and adjust if necessary—add another tablespoon of lemon juice for zing, or salt for more overall flavor.
  6. If you have the time, let the salad rest for 15 minutes before serving to let the flavors mingle. Otherwise, you can serve it immediately or chill it for later. Tabbouleh will keep well in the refrigerator, covered, for up to 4 days.

NOTES

Make it gluten free: Bulgur is not gluten free (it’s cracked wheat). Substitute quinoa for an untraditional gluten-free option. You’ll use the same amount (1/2 cup) uncooked quinoa, or 1 1/2 cups cooked leftover quinoa. Here’s how to cook quinoa.

 
Enjoy! 
 
Feel free to share any recipes that become your favorites throughout the season, and I'd be happy to add them to the newsletter or website. We would love it if you tag us in your social media food posts. We also have a Heron Pond Farm CSA Member Facebook group, which you are welcome to share any food info in.

Feel free to let me know if you have any questions or if you would like me to put a vacation hold on your account for you. If you are away, you are also welcome to send a family member or friend to pickup for you.

Thank you!

Kelsey & The Heron Pond Farm team

 Please like us on Facebook and follow us on Instagram for more farm pictures and updates.
 
Posted 7/6/2020 1:49pm by Andre Cantelmo.
 
Hello CSA members,
 
We are excited to formally announce our partnership with The Daily Haul, local fishermen out of Portsmouth, NH. Learn more about The Daily Haul and their family fishing company here.
 
 
These fishermen used to sell primarily wholesale, but when COVID-19 hit, there was a huge drop in wholesale demand. They stopped fishing for a few weeks, called us, and we worked together to host them in our parking lot of Fridays for "Fresh Fish Fridays on the Farm," where they are set up market style in our parking lot from 9 am to 3 pm. Pre-ordering (click here) is suggested, but not required.  
 
 
Some of you may know and have enjoyed that we have been this new option. Thank you for supporting them. This is an option for not only CSA members, but also the greater community, so feel free to forward this to your friends and family members. 
 
As a result of the positive feedback from all those shopping for fish at the farm stand, we have decided to expand to also host The Daily Haul on Tuesdays at our Dover CSA pick up from 3-6:30. Pre-ordering (click here) is also suggested through Monday nights, but is not required, as they will be bringing a limited amount of additional haddock, salmon, and lobsters. 
 
 
Portsmouth members, The Daily Haul is set up at their docks on Thursdays from 4-6 pm at 1 Pierce Island Road in Portsmouth. 
 
North Andover members, I am sorry we do not have a pick up option with The Daily Haul as close to you as the other locations right now, but I hope you can make it up to the farm stand to pick up at some point this Summer. 
 
Thank you for your continued support of the local food community. 
 
Best,
 
Kelsey at Heron Pond Farm and 
Heidi at The Daily Haul
Posted 6/13/2020 4:28pm by Andre Cantelmo.
 
Welcome CSA Members,
 
Welcome to CSA pick up Week 2. Thank you in advance for all wearing a mask and being mindful of the social distancing regulations in place this year.
 
Pickups:
 
Farm Stand: anytime Monday June 15th - Sunday June 21st 9 am to 6 pm
-290 Main Ave. South Hampton
Dover: Tuesday June 16th 3-6:30 pm
-126 Mast Road
Portsmouth: Wednesday June 17th 2-6:30 pm
-50 Willard Ave
North Andover: Thursday June 18th 3-6:30 pm
-4 High Street
 
Please DO NOT email me your CSA choices. Our CSA is set up market style, which allows YOU to pick out the items in YOUR share each week. If you cannot make it to a pick up week, you are welcome to put your account on a vacation hold and doubling up the next week, or changing locations. Please let me know if you would like to do either of those. 
 
CSA Choices:
 
Group A Group B

Full - Choose 2

Partial - Choose 2

Full - Choose 4

Partial - Choose 2

1 box greens (arugula, chard, salanova, mesculn, *as available) 1.5 lbs potatoes 
2 heads lettuce 1 head lettuce
2 veggie/herb plants  1 veggie/herb plants
  1 bag of baby romaine heads
1.25 lb tomatoes  1 bunch garlic scapes (limit 1)
 
Understanding the choice system: 
 
Full shares choose 2 from column A & 4 from column B.
 
Partial shares choose 2 from column A & 2 from column B. 
 
You may choose 2-4 different items from each column or you may double up on items, excluding when a limit of one choice per share is indicated by (limit 1).
 
For example, if you'd like your 2 from Group A to be tomatoes, you are welcome to choose 2.5 lbs tomatoes as your two Group A choices.
 
Field Notes:
 
 
Garlic scapes are from top of the garlic plant. They are harvested in June to allow for the plant to send more energy towards thickening the bulb of garlic underground. You can use the scapes in the same way as you would a clove of garlic. I personally enjoy them in a garlic scape pesto; there are many versions of this recipe online.
 
I have included a pickled garlic scape recipe below if you'd like to try something new. Please note, the recipe calls for about 2 of our bunches of garlic scapes. If you only choose the one in your share, you can add another vegetable of your choice, such as onions, carrots, or radishes.
 
 
 
The first strawberries were picked at the end of this week. The picking is starting off slow. We will be adding them into the share as soon as possible. 
 
 
 
Our crew has been transplanting continuously over the last few weeks since we had a cool Spring. We just finished putting the brussel sprouts and the Winter squash into the ground at the end of this past week. 
 
  
 
The Daily Haul out of Portsmouth, NH has been offering their fish in our lot on Fridays, known as Fresh Fish Fridays on the Farm (link to Facebook event for updates) from 9 to 3 or when they sell out. They are also in Portsmouth at their dock on Thursdays from 4 to 6 pm.
 
You can pre-order right on their website for a quick, easy, & contactless pickup.
  
Recipe of the week: 
 
 
Ingredients:
15 garlic scapes
Optional: 1 dried chili
1 cup cider vinegar
4 teaspoons fine sea salt
4 teaspoons sugar
 
Total: 25 mins Prep: 20 mins Cook: 5 mins Yield: 1 pint scapes (8 servings)
 
 
Pickled garlic scapes are an easy way to keep the lightly garlicky flavor of these garlic scapes around a little longer. These are easy "refrigerator pickles," which means they require no heat processing, but they must be kept in the fridge.
 
Trim the garlic scapes, curl them up, and place them in a pint jar with a tight-fitting lid. We like to truly stack them on top of one another to make them pretty, and then fill in the center space with more tightly curled scapes, but you can also cut the scapes into bite-size pieces and then just pile them in.
 
Work the chili, if you're using it, into the jar with the garlic scapes. Tuck it in the center, or work it in along the side of the jar so you can see it. (This is especially useful if you're making more than 1 pint and some have chile and some don't.)
 
In a small saucepan over medium heat, bring the vinegar, salt, and sugar with 1 cup of water to a simmer. Cook, swirling the pan if necessary until the salt and sugar are fully dissolved. Pour the warm vinegar mixture over the garlic scapes in the jars to cover them (you may not use all of the vinegar mixture), but leaving about 1/2 inch of headspace at the top (between the top of the liquid and where the lid will be).
 
Screw the lid on the jar. Let it sit until cool, then store it in the refrigerator for at least 4 weeks and up to 6 months to let the flavors blend and the garlic scapes to "pickle." The pickles will get more tender over time, but their flavor will stay garlicky strong.
 
Tips:
 
Serve garlic scapes, drained of their brine (and gently patted dry, if you're so inclined), alongside grilled meats, on a grilled vegetable platter, or as part of a classic relish tray.
 
Garlic scapes are available in late spring through early summer at farmers markets in colder growing regions.
 
Look for bright green stalks that, while they bend easily, are neither so dried out that they snap nor so wilted they don't spring back into shape after you bend them gently.
 
 
Enjoy! 
 
Feel free to share any recipes that become your favorites throughout the season, and I'd be happy to add them to the newsletter or website. We would love it if you tag us in your social media food posts. We also have a Heron Pond Farm CSA Member Facebook group, which you are welcome to share any food info in.

 Feel free to let me know if you have any questions or if you would like me to put a vacation hold on your account for you. If you are away, you are also welcome to send a family member or friend to pickup for you.

Thank you!

Kelsey & The Heron Pond Farm team

 Please like us on Facebook and follow us on Instagram for more farm pictures and updates.
 
Posted 6/6/2020 10:16am by Andre Cantelmo.
 
Welcome CSA Members,
 
We are excited to announce your first CSA pickup will start next week! Thank you all for joining us this season! Thank you in advance for all wearing a mask and being mindful of the social distancing regulations in place this year.
 
Pickups:
 
Farm Stand: anytime Monday June 8th - Sunday June 14th 9 am to 6 pm
-290 Main Ave. South Hampton
Dover: Tuesday June 9th 3-6:30 pm
-126 Mast Road
Portsmouth: Wednesday June 10th 2-6:30 pm
-50 Willard Ave
North Andover: Thursday June 11th 3-6:30 pm
-4 High Street
 
Please DO NOT email me your CSA choices. Our CSA is set up market style, which allows YOU to pick out the items in YOUR share each week. If you cannot make it to a pick up week, you are welcome to put your account on a vacation hold and doubling up the next week, or changing locations. Please let me know if you would like to do either of those. 
 
CSA Choices:
 
Group A Group B

Full - Choose 2

Partial - Choose 2

Full - Choose 4

Partial - Choose 2

1 box greens (arugula, spinach, salanova, mesculn, *as available) (limit 1)  
2 heads lettuce 1 head lettuce
1 herb plant  1 veggie plant
1 lb tomatoes (limit 1)  
2.25 lbs white potatoes 1.5 lbs white potatoes
 
Understanding the choice system: 
 
Full shares choose 2 from column A & 4 from column B.
 
Partial shares choose 2 from column A & 2 from column B. 
 
You may choose 2-4 different items from each column or you may double up on items, excluding when a limit of one choice per share is indicated by (limit 1).
 
For example, if you'd like your 2 from Group A to be white potatoes, you are welcome to choose 4.5 lbs white potatoes as your two Group A choices.
 
 
Field Notes:
 
 
 
We have a lot of exciting crops on their way! Our strawberries, kale & peas are on their way within the next couple of weeks. We will certainly let you know as soon as we start harvesting them.  
 
By the end of the month, we should have our zucchini, summer squash, & new potatoes. By the second week of July, we should be adding carrots, beets and blueberries to the selection, of course depending of the rain and temperatures.
 
 
We have begun our tomato harvest! Tomatoes are currently coming out of first planted greenhouses, which were heated in the beginning of the Spring. Our harvest starts with our red hybrid tomatoes, but soon will include the colorful heirlooms.
 
 
 
Sustainability is important to us. This is not only true for the health of the soil for us to continue farming year after year, but also for our products from beginning to end.
 
Our cut greens are packaged in compostable containers and labeled with a compostable Heron Pond Farm sticker. If you have a compost service, such as Mr. Fox or Black Earth Compost at home, you are welcome to add this to the contents of your bin. We have talked with both of these companies and ensured that the containers we choose met their requirements for industrial composting. However, they do not breakdown in a backyard compost. So, if you have a backyard compost set up, or do not have compost, you are welcome to bring these containers back to us, and we will compost them for you with Black Earth Compost. There is a bin right outside the farm stand. If you pick up at a remote pick up site, I will happily return your salad container to that bin for you. 
 
We just got in new lettuce sleeves! These make it much quicker and easier to grab the head of lettuce you are taking, rather than having to touch its neighbors or struggle with fitting the head in the produce bag. Please note: these lettuce sleeves are RECYCLEABLE. We are still looking into where we can source compostable lettuce sleeves. We will let you know when we make the switch.
 
 
Our greens and other produce is washed through our wash station! There, however, are a few exceptions to this, which are our tomatoes, berries, peas, beans, & corn.
  
Recipe of the week: 
 
 

Ingredients

  • 1 cup dry chickpeas/garbanzo beans (soak dry chickpeas in four cups of water overnight)
  • 1/2 cup green lentil Soaked for a few hours
  • 1/4 cup cilantro and parsley finely chopped
  • 1/4 cup onion chopped
  • garlic cloves
  • 1 tsp chili powder Optional
  • 1 tsp cumin powder
  • 1 tsp coriander powder
  • 1 tsp salt
  • tbsp extra virgin olive oil

Sriracha Yogurt Sauce

  • 1 tbsp Sriracha sauce
  • 1 cup Greek yogurt
  • 2 gralic cloves minced
  • 1/2 tsp lemon juice
  • 1 tbsp cilantro finely chopped
  • 1/2 tsp cumin powder roasted
  • 1/2 tsp salt 

Instructions

  • Take the per-soaked chickpeas in the food processor. Add in the chopped herbs, green chili, and garlic.
  • Process in the food processor for a few minutes until a mixture is formed.
  • Now add the olive oil, spices and salt and pulse a few more times to create a grainy mixture. The mixture will look like this.
  • Take a spoonful of the mixture and form a small ball on your greased palm.
  • I use a non-stick pan to make these falafel. Spray the pan with oil and cover the pan for a few minutes. You can also cook these falafel on a skillet sprayed with olive oil or on a baking sheet.
  • (If using the baking method, preheat the oven to 350F. Place the falafels on a greased baking sheet and bake for twenty minutes. Turn the falafels after ten minutes for uniform cooking.)
  • After a few minutes of cooking, flip each falfel and allow the other side to cook. I just cook these falafel balls for ten minutes on this pan.
  • Cook till the falafels turn brown and crispy.

Sriracha yogurt sauce

  • To make the sauce, take all your ingredients except the yogurt and lemon juice listed above and put those in a blender.
  • Add half of the yogurt and pulse for a few minutes until smooth.
  • Pour the mixture in a bowl and add the remaining yogurt and lemon juice. Mix well. The sauce should look semi-thick after adding the yogurt.
  • Adjust the salt as per your taste. Now the sauce is ready.
  • Serve the homemade baked falafel with this sauce and hummus.

Lettuce wrap

  • Take few fresh lettuce leaves.
  • Place two falafels on each leaf, and add toppings of your choice. I like to add chopped tomatoes and sometimes with onion and walnuts, and grated carrot.
  • Add a spoonful of sriracha yogurt sauce onto it, and enjoy your lettuce wrap.

Notes

  •  Adding lentil is an optional choice.
  •  The baking time may vary based on the condition and type of oven you are using.
  • Over cooking in the oven will make these falafels dry. To avoid that, add some more oil while preparing the falafel batter.
 
Enjoy! 
 
Feel free to share any recipes that become your favorites throughout the season, and I'd be happy to add them to the newsletter or website. We would love it if you tag us in your social media food posts. We also have a Heron Pond Farm CSA Member Facebook group, which you are welcome to share any food info in.

 Feel free to let me know if you have any questions or if you would like me to put a vacation hold on your account for you. If you are away, you are also welcome to send a family member or friend to pickup for you.

Thank you!

Kelsey & The Heron Pond Farm team

 Please like us on Facebook and follow us on Instagram for more farm pictures and updates.
 
Posted 6/1/2020 7:31am by Andre Cantelmo.
 
Hello Summer CSA Members,
 
Thank you for joining us this season! We are excited to have you! 
 
This is our largest CSA registration in the history of Heron Pond Farm and we couldn't be happier you are a part of it! Please let me know if you need to edit any aspect of your account, such as adding an add-on share or changing your share size. 
 
Please be aware that balances are due by the first pick up, unless you have arranged a payment plan with me. If you are unsure if you have an outstanding balance on your CSA share, you are able to check and make a payment on our website here.
 
If you need to put your share on a vacation hold and request a double share the week before or after, feel free to do so on our website here.
 
Our CSA share program will begin the week of June 8th. 
 
You will receiving your first CSA Newsletter next weekend with the information of what is in your first share. 
 
 
Sneak peak! We have already started harvesting tomatoes from our greenhouse!
 
The dates and times of the pick ups are as follows:
 
 
Farm Stand:
290 Main Ave South Hampton, NH
Pick up anytime 9 to 6 daily Monday - Sunday
No need to commit to a specific day 
 
Dover:
126 Mast Road Dover, NH
Tuesdays 3-6:30 pm 
 
Portsmouth:
50 Willard Ave Portsmouth, NH
Wednesdays 2-6:30 pm
 
North Andover:
4 High Street North Andover, MA
Thursdays 3-6:30 pm
 
How we are making CSA pick ups as safe as possible:
 
-We have ordered a hand washing station with a foot pedal and will ask everyone to wash their hands before entering your pick up site. 
 
-In order to maintain proper social distancing, we are asking that each membership send one representative to pick up your share.
 
-We are also asking all members at pick up to wear a mask.
 
-If you can make a plan of your choices ahead of time, that would help with the flow of members at your pick up site.
 
-We will be limiting the number of members in each pick up at a time. 
 
-Please be considerate of your parking location and avoid parking in front of nearby driveways, especially in the remote site pick up neighborhoods. It is important to us to continue to be welcome back in the neighborhoods we have been in for many years. 
 
-Bag shares will be an option soon, but we are not quite set up for that yet.
 
-Thank you for your patience with these new procedures and protocols.
 
Other information: 
 

 
All new CSA members will be receiving a Heron Pond Farm tote bag made from recycled cotton! We chose to work with EnviroTote in Londonderry, NH, which is less than an hour from the farm because supporting local is just as important to us as it is to you! 
 
 
We also have new Heron Pond Farm t-shirts available in the farm stand. These also contain recycled materials and are printed at Black Sheep in Portsmouth, NH. Tees are available in a range of kids sizes as well as adult crew neck and v-neck styles. HPF hats will be arriving this week.
 
 
We are now carrying a phenomenal CSA resource in our farm stand. This book by Mi Ae Lipe is more than your traditional cookbook. Mi Ae goes into depth about the history, nutrition, season, selection, storage, trimming & cleaning, cooking & freezing, complementary herbs, seasonings & foods, serving suggestions, as well as recipes. Let me know if you would like us to reserve one for you! These are regularly $35, but we are offering a special price of $28 for all CSA members. 
 
Thank you for your support and for choosing to eat local!
 
-Kelsey & the Heron Pond Farm team