Heron Pond Farm

Field Report

What's New?
Posted 8/17/2019 5:03pm by Andre Cantelmo.
 
Hello CSA Members,
 
Welcome to the 11th week of CSA pickup!
 
Pickups:
 
Farm Stand: anytime Monday Aug 19th - Sunday August 26th 9 am to 6 pm
-290 Main Ave. South Hampton
Dover: Tuesday August 20th 3-6:30 pm
-126 Mast Road
Portsmouth: Wednesday August 21st 3-6:30 pm
-50 Willard Ave
Newburyport: Thursday August 22nd 3-6:30 pm
-1 Walnut Street
 
If you cannot make it to an off-site pick-up and would like a bagged share, please reply to this email with the Group A & B choices, which you'd like bagged. The bagged shares will be available for 24 hours after CSA hours end. 
 
 
 Photo by Andre Cantelmo Sr.
 
CSA Choices:
 
Group A Group B Group C

Full - Choose 2

Partial - Choose 1

Full - Choose 2

Partial - Choose 2

Full - Choose 3

Partial - Choose 2

1.25 lb tomatoes 1 lb tomatoes 0.75 lb tomatoes
1.5 lb green beans 1 lb beans 0.75 lb beans
2 lb roots 1.25 lb roots 1 lb roots*
2.25 lb onions 1.5 lb onions 1 lb onions
2.25 lbs cucurbits 1.5 lbs cucurbits 1 lb cucurbits*
8 ears corn 6 ears corn 4 ears corn
2 bunches kale  1 pint cherry tomatoes 1 bunch kale
3 bunches basil (pesto time!) 2 bunches basil 1 bunch basil
    2 green peppers (limit 1)
10 hot peppers 8 hot peppers 6 hot peppers
 
 
Fruit Bonus:
 
Full: 4 peaches
 
Partial: 2 peaches
 
*Note there still are, and will be blueberries available for picking on the farm through the next couple of weeks.
 
* roots choice category includes: new potatoes, carrots and beets
 
** cucurbits choice category includes: cucumbers, summer squash and zucchini
 
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.
  
Events: 
 
Slow Flow Yoga on the Farm with Sharon
 
Next Saturday August 24th 9:30 am
Rain date: Sunday August 25th 9:30 am
 
Join Sharon for a 60 minute Slow Flow class in the field.

Please bring your own mat or towel and water bottle. 

Please purchase tickets online or bring cash day of. Adults $10. Children are $5. Pre-registration is preferred. Tickets are available on Facebook event.
 
 
Winter Share Registration is Now Open!
 
 
 
We are over 50% full!
  
Field Notes:
 
 
 
Our watermelon radishes and dikon radishes have germinated nicely in the field, as these are something that has been direct seemed and was not transplanted. We will be weeding these regularly to ensure they size up nicely. We are excited to offer these in your Winter CSA share, so be sure to reserve your spot now! 
 
 
Our fall broccoli is young now, but should be plentiful in about a month or so. 
 
We have also started seeding many of your other Winter favorites, which will be available in the in Winter CSA, Winter Farmers Markets and our Farm Stand all Winter long. These include, but are not limited to: spinach, bok choi and tat soi.
 
Our fall beet planting will have golden and chioggia beets in addition to the reds, which will be a treat for roasting. 
  
A Note on Tomato Seconds:
 
 
Tomatoes are coming in now, which means we are starting to have tomato seconds available in the stand and by request. 
We have started a wish list/waitlist for tomato seconds, which are $1.50/pound.
Please email kelsey@heronpondfarm.com to let us know the quantity you'd like (in 5 lb increments, please), when, your phone number, and where you'd like to pick up (farm stand, market or at CSA). We will contact you when your desired quantity is available. Thank you!
 
Recipes: 
 
Potato Green Bean Salad with Lemon & Basil 
 
 
Ingredients: 
● 24 ounces small new potatoes
● 8 ounces raw green beans
● 1⁄4 cup basil leaves, packed
● 1 tablespoon lemon juice , freshly squeezed 
● 1-2 garlic cloves, peeled 2 teaspoons 
● light-colored miso (or salt to taste)
● 1-2 tablespoons water 
● 1⁄2 bell pepper, sliced 
● additional lemon juice, 
● salt, and freshly ground black pepper to taste 
 
1. Scrub potatoes well and cut into bite-size pieces. (Halve very small potatoes and quarter larger ones.) Bring a pot of water to a boil, add potatoes, and cook until just tender but not falling apart (10-20 minutes, depending on size of potatoes). When done, drain and rinse briefly with cold water.
2. Meanwhile, prepare the green beans. Trim ends and cut beans into bite-sized pieces, 1 to 1 1/2-inches long. Bring a pot of water to a boil, add the green beans, and cook until tender but still bright green and crisp, 5 to 10 minutes. (Or steam in pressure cooker: place in steamer basket over boiling water, seal cooker, and cook for 3 minutes; use quick release to bring pressure down.) Drain water from beans and immediately plunge them into a bath of ice and water to stop cooking.
3. To make the dressing, place 2 ounces of the cooked potatoes into a small food processor or mini blender. Add basil, lemon juice, garlic, miso, and 1 tablespoon water. Process until creamy, scraping down sides and adding more water if necessary. Drain the green beans and add them to the potatoes in a large serving bowl. Gently fold in the dressing. Cover and refrigerate for at least 2 hours, to allow flavors to blend.
4. Before serving, add the sliced red bell pepper. If you like, you can roast the strips of pepper briefly under a broiler to soften and sweeten their flavor. Taste for seasoning and add additional fresh lemon juice, salt, and freshly ground pepper as needed. 
 
Sourced from: https://blog.fatfreevegan.com/2009/06/potato-green-bean-salad-with-lemon-and.html 

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.

 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!

The Heron Pond Farm team

 Please like us on Facebook and follow us on Instagram for more farm pictures and updates during the week.
Posted 8/17/2019 4:56pm by Andre Cantelmo.
 
Hello all,
 
I just wanted to take a moment to invite you to our first Yoga on the Farm event, a Slow Flow Class with Sharon and invite you to register for our Winter CSA shares while we still have spots available. 
 
 
Join Sharon, CYT 200, for a 60 min
 
Slow Flow Yoga on Heron Pond Farm

Sharon is a 200 hour yoga graduate from the Yoga Life Institute. She also has a certification in Yoga for the Special Child and has participated in the program "Yoga for the Classroom." She believes that yoga is accessible to everyone. Her practice has brought her peace and she is pleased to bring this joy to others. Sharon has an amazing heart and really cares about the students she teaches.

Please bring your own mat or towel and water bottle.

Please purchase tickets online or bring cash day of. Adults $10. Children are $5. Pre-registration is preferred. Tickets are available on Facebook event.

Rain date: Sunday August 25th at 9:30 am.
 
 
Winter Shares are Filling Up Fast!
 
 
Our Winter CSA share registration is now 50% full, so I'd love to offer you the opportunity to renew or register for your share while we still have the space available. 
 
We will be continuing with the "Build Your Own" choice system. We will also be offering both full and partial share sizes at the same prices as the summer shares: $600 and $400, respectively. 
 
Example shares are available at: https://www.heronpondfarm.com/wintercsashares
 
Additionally, we now have five add-on share options:
 
 
-New! Mushroom share with Dunk's Mushrooms out of Danville, NH. You will be able to mix and match your own half pound of mushrooms per week. $165/season.
 
 
-Bell & Goose Cheese Co. Handmade Cheese Share from South Hampton, NH. You will have multiple styles or cheeses to choose from each week. $240/season.
 
 
-Short Creek Pastured Pork Share out of Northwood, NH. A rotating selection of pork will be available with a different cut each week. This includes handmade sausages and salamis. $360/season.
 
 
-Hidden Brook Farm Egg Share out of Kensington. These chickens are fed grains and greens and the eggs are cold water washed. $132/season.
 
 
-Winter Flower Share with Bluebell Greenhouses out of Lee, NH. 1 bouquet/ week for 8 weeks from late January through late March. $140. 
 
More details available at: https://www.heronpondfarm.com/shareaddons
 
Please do not hesitate if you have any questions or would like me to register you for a Winter Share. 
 
Thank you!
 
The Heron Pond Farm Team
Posted 8/17/2019 4:53pm by Andre Cantelmo.
 
Hello CSA Members,
 
Welcome to the tenth week of CSA pickup!
 
Pickups:
 
Farm Stand: anytime Monday Aug 12th - Sunday August 18th 9 am to 6 pm
-290 Main Ave. South Hampton
Dover: Tuesday August 13th 3-6:30 pm
-126 Mast Road
Portsmouth: Wednesday August 14th 3-6:30 pm
-50 Willard Ave
Newburyport: Thursday August 15th 3-6:30 pm
-1 Walnut Street
 
If you cannot make it to an off-site pick-up and would like a bagged share, please reply to this email with the Group A & B choices, which you'd like bagged. The bagged shares will be available for 24 hours after CSA hours end. 
 
 
 Photo by Andre Cantelmo Sr.
 
CSA Choices:
 
Group A Group B Group C

Full - Choose 2

Partial - Choose 1

Full - Choose 2

Partial - Choose 2

Full - Choose 3

Partial - Choose 2

1.25 lb tomatoes 1 lb tomatoes 0.75 lb tomatoes
1.5 lb green beans 1 lb beans 0.75 lb beans
2 lb roots 1.25 lb roots/onions 1 lb roots*
2.25 lb onions 1.5 lb onions 1 lb onions
 1 box baby chard 2 bunches basil 1 lb cucurbits*
8 ears corn 6 ears corn 4 ears corn
2 lettuce choices (limit 1)  1 pint cherry tomatoes 1 lettuce choice (limit 2)
    1 bunch basil
    2 green peppers (limit 1)
 A note on the lettuce choice: we will certainly have lettuce in some form, but it may be head lettuce, baby romaine, or salanova at different times of the week, which will be clarified at your pick up site.
Please limit your selection to a maximum of two lettuces choices this week. 
 
Fruit Bonus:
 
Full: 4 peaches
 
Partial: 2 peaches
 
*Note there still are, and will be blueberries available for picking on the farm through the next couple of weeks.
 
* roots choice category includes: new potatoes, carrots and beets
 
** cucurbits choice category includes: cucumbers, summer squash and zucchini
 
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.
 
Featured Recipe: 
Blueberry & Peach Galettes
 
by: 
Click on Morgan's logo to try more of her recipes and learn about the healthy services she provides.
 
Ingredients:
  •   1 cup all purpose flour (gluten free if needed)
  • 1/2 cup almond flour
  • 2 TBSP sugar
  • 2 TBSP cornmeal (optional)
  • 1/2 tsp salt
  • 1/2 cold butter (I used Miyoko's vegan butter)
  • Up to 1/2 cup ice water
  • 4 cups fruit (I used 3 cups peaches + 1 cup blueberries?
  • 3 TBSP arrowroot powder (or cornstarch)
  • Juice from 1 lemon
  • 1 TBSP sugar
     
    In a food processor, pulse the flours, sugar, salt, and butter until crumbly. Then slowly add the water until a ball forms. Wrap the ball in plastic wrap and refrigerate for at least 30 minutes. 
     
    Slice the peaches and add to a medium size bowl with the blueberries. Mix the arrowroot powder and lemon juice into a slurry, then add to the fruit. 
     
    After the dough has chilled, preheat the oven to 375°F and sprinkle flour over a surface. Divide the dough into 4 equal pieces and roll each piece into a circle that's about 1/4 inch thick. Add 1/4 of the fruit mixture into the middle of the circle and gently fold the sides toward the center. 
     
    Line a baking sheet with parchment paper and gently transfer each mini galette to the baking sheet. I used a flat spatula to do so.
     
    Sprinkle additional sugar over the crust, and bake for 25-35 minutes, or until the crust is golden brown and the fruit is bubbling.
     
    Let cool for a few minutes, then enjoy with a scoop of vanilla ice cream. 
Events: 
Farm Facts + Food Series: Potato Production
Saturday August 17th
Field Walk & Talk 4 pm, followed by Potluck at 5:30 pm.
 
More info on our events calendar and Facebook event.
 
 
 
Winter Share Registration is Now Open!
 
 
  
Field Notes:
 
 
Corn is here! I know you all have been waiting for our corn to be in the share. This year was a record for how late we have been picking our corn due to the cool, wet Spring we had and the low soil temperatures early on. And in addition to that, most recently, the coyotes have been feasting on our first planting of corn. You may see some worms in the corn, but that is a result of not spraying as frequently as we should to have worm free corn. However, we only grow our favorite varieties, and hope they will be your favorites too.
 
 
 We have plenty of basil around for all your favorite pestos, caprese salads and other basil inclusive dishes.

Did you know basil is rich in vitamin K, Manganese, Copper, Vitamin A, and Vitamin C plus has anti-inflammatory, anti-bacterial and DNA protection properties? I love to steep it!
 
Fresh basil should be stored in the refrigerator wrapped in a slightly damp paper towel. It may also be frozen, either whole or chopped, in airtight containers.
Alternatively, you can freeze the basil in ice cube trays covered with either water or stock that can be added when preparing soups or stews. Dried basil should be kept in a tightly sealed glass container in a cool, dark and dry place where it will keep fresh for about six months.
 
 
Terry, who has been on the farm for a number of years now, is cultivating our fall broccoli crop here. We aim to weed this regularly to have broccoli for you at the end of your Summer share or at the beginning of your Winter share.
 
 
A Note on Tomato Seconds:
 
 
Tomatoes are coming in now, which means we are starting to have tomato seconds available in the stand and by request. 
We have started a wish list/waitlist for tomato seconds, which are $1.50/pound.
Please email kelsey@heronpondfarm.com to let us know the quantity you'd like (in 5 lb increments, please), when, your phone number, and where you'd like to pick up (farm stand, market or at CSA). We will contact you when your desired quantity is available. Thank you!
 
Recipes: 
 
Chilled Sweet Onion Soup
 
  • 4 medium to large sweet onions
  • 4 tablespoons olive oil
  • 4 sprigs thyme
  • 1 teaspoon kosher salt
  • 2 cups low-sodium vegetable broth
  • Peel and slice the onions. In a large, heavy-bottomed skillet, heat the olive oil over medium-low heat. Add the onions and thyme, stir to coat with the olive oil and place a tight fitting lid on the pan. Cook for 3-5 minutes, stirring occasionally, until the onions are soft and translucent. Do not brown the onions. Remove the thyme sprigs and discard.
  • Transfer the soft onions to a food processor or blender. Add the kosher salt and vegetable broth and puree until smooth. Transfer to a storage container and refrigerate at least 3 hours or overnight.
  • If soup separates overnight, stir it until it's smooth again, then ladle into bowls and garnish with chopped chives.
____________________________________________
 
 
  • 1 lb. thin French-style green beans or fresh garden beans
  • 1/2 small sweet onion, cut into thin slivers (see notes)
  • 2 cups cherry tomatoes, cut in half
  • generous amount thinly-sliced fresh basil (We used about 1/3 cup, but next time I’d use more if I had plenty of basil in the garden.)
  • salt and fresh-ground black pepper to taste

DRESSING INGREDIENTS:

  • 3 T extra-virgin olive oil (Use an oil with good flavor.)
  • 2 T fresh-squeezed lemon juice
  • 2 tsp. finely minced fresh garlic
  • 1/2 tsp. dried oregano
  • 1/2 tsp. sea salt

DIRECTIONS:

  1. Start water boiling in a vegetable steamer or pot with a steaming rack while you trim the beans on both ends and cut them into pieces about 2 inches long. (I do this by gathering an handful of beans that are standing up straight and letting them fall down on to the cutting board, so the ends are even. Trim that end and then turn them over and do the same thing with the other end.)
  2. When the water starts to boil, steam beans for 5 minutes, then drain and immediately put them in a bowl of ice water. (Some beans are tougher than others, so I might test one for doneness after 5 minutes to see what you think.)
  3. Let beans cool in the ice water about one minute, then drain immediately into a colander placed in the sink.
  4. While beans are cooking, cut cherry tomatoes into halves and cut the onion into thin slivers.
  5. When beans are draining, whisk together the olive oil, lemon juice, garlic, oregano, and salt to make the dressing.
  6. Wash fresh basil leaves and spin dry (or dry with paper towels), then cut the basil into thin strips. 
  7. Remove drained beans from the colander into a bowl large enough to toss ingredients together.
  8. Add the cherry tomatoes and onions and toss ingredients together.
  9. Toss with desired amount of dressing and then gently mix in the sliced basil.
  10. Season salad to taste with salt and fresh-ground black pepper and serve.

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.

 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!

The Heron Pond Farm team

 Please like us on Facebook and follow us on Instagram for more farm pictures and updates during the week.
Posted 8/2/2019 11:26pm by Andre Cantelmo.
 
Hello CSA Members,
 
Welcome to the ninth week of CSA pickup!
 
Pickups:
 
Farm Stand: anytime Monday Aug 5th - Sunday August 11th 9 am to 6 pm
-290 Main Ave. South Hampton
Dover: Tuesday August 6th 3-6:30 pm
-126 Mast Road
Portsmouth: Wednesday August 7th 3-6:30 pm
-50 Willard Ave
Newburyport: Thursday August 8th 3-6:30 pm
-1 Walnut Street
 
If you cannot make it to an off-site pick-up and would like a bagged share, please reply to this email with the Group A & B choices, which you'd like bagged. The bagged shares will be available for 24 hours after CSA hours end. 
 
 
 Photo by Andre Cantelmo Sr.
 
CSA Choices:
 
Group A Group B Group C

Full - Choose 2

Partial - Choose 1

Full - Choose 2

Partial - Choose 2

Full - Choose 3

Partial - Choose 2

 1.25 lb tomatoes 1 lb tomatoes 0.75 lb tomatoes
1.5 lb beans 1 lb beans 0.75 lb beans
2 lb roots 1.25 lb roots/onions 1 lb roots*
2.25 lb onions 1.5 lb onions 1 lb onions
2.25 lbs cucurbits** 1.5 lb cucurbits** 1 lb cucurbits*
2 bunches kale   1 bunch kale
2 heads lettuce   1 head lettuce
 1 box baby chard 2 bunches herbs (parsley/basil) 1 bunch herbs (parsley/basil)
    2 green peppers (limit 1)
 
Bonus:
 
Full: 1 pint blueberries or 1 Pick Your Own Quart
 
Partial: 1/2 pint blueberries or 1 Pick Your Own Pint
 
* roots choice category includes: new potatoes, carrots and beets
 
** cucurbits choice category includes: cucumbers, summer squash and zucchini
 
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.
 
Events:
 
Farm Facts + Food Series: Potato Production
Saturday August 17th
Field Walk & Talk 4 pm, followed by Potluck at 5:30 pm.
 
More info on our events calendar and Facebook event.
 

 
A Note on Tomato Seconds:
 
 
Tomatoes are coming in now, which means we are starting to have tomato seconds available in the stand and by request. 
We have started a wish list/waitlist for tomato seconds, which are $1.50/pound.
Please email kelsey@heronpondfarm.com to let us know the quantity you'd like (in 5 lb increments, please), when, your phone number, and where you'd like to pick up (farm stand, market or at CSA). We will contact you when your desired quantity is available. Thank you!
 Winter Share Registration is Now Open!
 
 
  
Field Notes:
 
 
Our sweet Ailsa Craig onions are now curing in our greenhouse, so you will being to see that they will have more developed papers on them. You will still want to keep them in your refrigerator to ensure their best self life, especially once cut.
 
 
We are looking forward to sharing onions with you all Winter long through the Winter CSA, farmers markets and at our farm stand. Our storage onions have sized up beautifully!
 
 
 
The storage onions are more pungent varieties than the Ailsa Craig onions that you are trying now. The same sulfurous compounds that cause tears when chopping the onions are also what allow them to store well throughout the Winter.
 
 
We hope you have been enjoying the first week of peppers as an option in your share. They will continue  to be an option, but we had to limit them this week due to their popular demand. Our colored peppers will be able around Labor Day. 
 
 
We are excited to be able to have eggplant as an option in the share coming soon. Once it is in the share, it will be available more consistently than it has been in the last couple of years
 
Recipes: 
 
 
 
  • 4 medium size zucchini, washed and peeled like fettuccine noodles
  • 1 teaspoon salt
  • 1 bunch (4-5 leaves) kale, washed
  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 1 small pepper, seeded and chopped
  • 2 cloves garlic, minced
  • 3 scallions, chopped (both white and green parts)
  • Handful of walnuts
  • 2 tablespoon hemp seeds (optional)

For the dressing

  • 2 tablespoons vegenaise/mayonaise
  • 1 tablespoon red wine vinegar
  • 1/4 teaspoon sea salt
  • Pinch of black pepper

Instructions

  1. Place the zucchini ribbons into a colander, add salt and let it drain for 15 minutes.
  2. In a large pot put some water and, using a steam basket, steam the kale for 5 minutes. Take it out and let it cool. Once cooled, chop it into small pieces.
  3. Heat olive oil in a large pan. Add onions and cook until they are fragrant, 4 to 5 minutes. Add the yellow pepper and garlic. Stirring frequently, cook for 3-4 minutes or until slightly wilted.
  4. Add the zucchinis, mix and cook for 5-6 minutes. As they cook, they will soften and will start looking like noodles. Place them in a mixing bowl.
  5. Add the chopped kale, scallions, and walnuts in the mixing bowl.
  6. To make the dressing: Mix vegenaise and red wine vinegar in a small bowl. Season it with salt and freshly grounded black pepper.
  7. Drizzle the zucchini and kale mixture with the dressing. Give it a gentle mix.
  8. If using, when ready to serve sprinkle it with a tablespoon of hemp seeds.
  9. Serve immediately.
 

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.

 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!

The Heron Pond Farm team

 Please like us on Facebook and follow us on Instagram for more farm pictures and updates during the week.
Posted 8/2/2019 8:04am by Andre Cantelmo.
 
 
August is here! Wow, time flies!
 
That means, it is Winter CSA Registration Time!
 
 
Our Winter Share begins the week of Oct. 21st and runs for 22 weeks, through the week of March 30th.
 
We are continuing with our new choice system, which we started last Winter. 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
 
 
New! Remote sites will be able to shop for and order additional local food items, which are available in our farm stand through a new online site. More info coming soon.
 
 
Add-on Options Include:
 
  
  
 
Bell & Goose Cheese Co. Artisan Cheese Share: $240/season
-about a half pound of cheese per week
 
 New! Dunk's Mushrooms: Local Mushroom Share: $165/season
-a build your own half pound of local mushrooms per week
 
Short Creek Farm Pastured Pork Share: $360/season
-one rotating cut of pork per week (including handmade sausages and dry cured salami)
 
Hidden Brook Farm Egg Share: $132/season
-one dozen local eggs per week
 
Blue Bell Greenhouse Winter Flower Share: $140/ 8 weeks (late January - late March)
-one bouquet per 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
 
Now in season:
 
 
blueberries, including Pick Your Own
green and waxed beans
new potatoes
summer squash
zucchini
loose red beets
tomatoes
cucumbers
head lettuce
head lettuce
salanova
kale
baby chard
eggplant - both Asian & Italian varieties
loose carrots
parsley
basil
green peppers
sweet onions
 
Coming up soon:
 
Our own sweet corn
Colored peppers
 
Tomato Seconds:
 
 
Tomatoes are coming in now, which means we are starting to have tomato seconds available in the stand and by request. 
We have started a wish list/waitlist for tomato seconds, which are $1.50/pound.
Please email kelsey@heronpondfarm.com to let us know the quantity you'd like (in 5 lb increments, please), when, your phone number, and where you'd like to pick up (farm stand, market or at CSA). We will contact you when your desired quantity is available. Thank you!
 
August Event: 
 
 
Farm Facts + Food Series: Potato Production
Saturday August 17th
Field Walk & Talk 4 pm, followed by Potluck at 5:30 pm.
 
More info on our events calendar and Facebook event.
 
 
-------------
 
  
 
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.
 
 
-------------
Pick Your Own Blueberries:
 
 
Blueberry picking is continuing during the next couple of weeks! Be sure to come stock up! Our blueberries are $3.50 per pound for under 10 lbs and $2.75 for 10 lbs and up.
 
Stay tuned and follow us on Facebook and Instagram for the most up to date farm pictures and information. @heronpondfarm
  
-------------
We have been enjoying the company of our newest farmers: HPF Mousers in Training
 
 
 
Sungold (Sunny) is on the left and Geranimo (Moe) have made themselves quite comfortable at Heron Pond Farm. They are named after some of our favorite tomato varieties since they have been living in one of our tomato greenhouses, since they are still young.
 
---------
 
We are looking forward to seeing you at:
 
Our farm stand 
Open daily 9 am to 6 pm 
290 Main Ave South Hampton, NH
 
Exeter Farmers Market
Thursdays 2:15 to 6 pm
Swasey Parkway, Exeter, NH
 
Portsmouth Farmers Market
Saturdays 8 am to 1 pm
1 Junkins Ave, Portsmouth, NH
 
Newburyport Farmers Market
Sundays 9 am to 1 pm 
Tannery Parking Lot, Newburyport, MA
 
Thank you,
 
The Heron Pond Farm Team
 
Posted 7/26/2019 11:05pm by Andre Cantelmo.
 
Hello CSA Members,
 
Welcome to the eighth week of CSA pickup!
 
Pickups:
 
Farm Stand: anytime Monday July 29th - Sunday August 4th 9 am to 6 pm
-290 Main Ave. South Hampton
Dover: Tuesday July 30th 3-6:30 pm
-126 Mast Road
Portsmouth: Wednesday July 31st 3-6:30 pm
-50 Willard Ave
Newburyport: Thursday August 1st 3-6:30 pm
-1 Walnut Street
 
If you cannot make it to an off-site pick-up and would like a bagged share, please reply to this email with the Group A & B choices, which you'd like bagged. The bagged shares will be available for 24 hours after CSA hours end. 
 
 
 
CSA Choices:
 
Group A Group B Group C

Full - Choose 2

Partial - Choose 1

Full - Choose 2

Partial - Choose 2

Full - Choose 3

Partial - Choose 2

 1.25 lb tomatoes 1 lb tomatoes 0.75 lb tomatoes
1.5 lb beans 1 lb beans 0.75 lb beans
2 lb roots* 1.25 lb roots* 1 lb roots*
4 onions 3 onions 2 onions
2.25 lbs cucurbits** 1.5 lb cucurbits** 1 lb cucurbits*
2 bunches kale   1 bunch kale
2 heads lettuce   1 head lettuce
  2 bunches parsley 1 bunch parsley
    2 green peppers
 
Bonus:
 
Full: 1 pint blueberries or 1 Pick Your Own Quart
 
Partial: 1/2 pint blueberries or 1 Pick Your Own Pint
 
* roots choice category includes: new potatoes, carrots and beets
 
** cucurbits choice category includes: cucumbers, summer squash and zucchini
 
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.
 
Events:
 
TODAY! Farm Facts + Food Series: Tomato Production
 Postponed to Saturday July 27th
Field Walk & Talk 4 pm, followed by Potluck at 5:30 pm.
 
More info on our events calendar and Facebook event.
 
 
Speaking of tomatoes...
 
Tomatoes are starting to coming in now, which means we are starting to have tomato seconds available in the stand and by request. 
We are starting a wish list/waitlist for tomato seconds. They are $1.50/pound.
Please email kelsey@heronpondfarm.com to let us know the quantity you'd like (in 5 lb increments, please), when, your phone number, and where you'd like to pick up (farm stand, market or at CSA). We will contact you when your desired quantity is available. Thank you!
 
 
Farm Facts + Food Series: Potato Production
 Saturday August 17th
Field Walk & Talk 4 pm, followed by Potluck at 5:30 pm.
More info coming soon.
 
Field Notes:
 
 
Our beans are here! We grown a French style green bean: haricot vert, which is longer, thinner, & sweeter than most American varieties. These make a great bean snack, can be blanched & shocked to freeze for your winter green bean casserole, pickled into Dilly Beans, as well as all your favorite green bean recipes. 
 
Our waxed beans will be available soon.
 
 
It's that time of year! Peppers and eggplant were first harvested mid-week! Green bell peppers will be available in your share this week.
 
Eggplant, basil, & corn will likely be available as choices in your share next week. This year has been the record latest harvest of corn for us. This is a result of the cool soil temperatures we had this Spring. As a result, we were not able to plant our corn until the first week of May. 
 

Pick Your Own Blueberry season is upon us! Have fun picking and don't forget to tag us in your picking pictures on social media. 
 
 
Although strawberries have left the share for the year, they have not escaped our minds. We have been weeding the planting to ensure a beautiful crop for next year. We have also frozen some as an option in the Winter Share when you need a taste of Summer.
 
 
Our field crew has been busy transplanting rutabega this week! A majority of the rutabega we planted this year's variety name is Joan. If you have any family or friends named Joan, feel free to let them know they share a name with the rutabega in our fields.
  
Recipes: 
 

Mayo-Free New Potato Salad

  • 5 cups new potatoes, chopped into bite-size chunks
  • 1 cup red onion, diced (I used 1/2 a large onion)
  • 1 cup celery, chopped small
  • 1/2 cup fresh dill, chopped
  • 1/4 cup fresh parsley, chopped
  • 1/2 cup olive oil
  • 1/4 cup red wine vinegar
  • 2 cloves garlic, pressed or minced 
  • 2 TBSP dijon or whole grain mustard
  • ​Salt and pepper, to taste
  • Optional: add relish/chopped pickles, or any other chopped fresh vegetables

 

  • Add chopped potatoes to a large pot and cover with water.
  • Bring to a boil and cook until fork tender (when you can pick up a piece with a fork, but it falls off).
  • Drain and let cool
  • Meanwhile, add the chopped celery, onion, dill and parsley to a large mixing bowl. 
  • In a jar or bowl, mix the dressing ingredients: olive oil, red wine vinegar, garlic, mustard, and salt/pepper. 
  • Add the potatoes, and about 1/2 of the dressing mixture to the mixing bowl.
  • Gently toss to combine and add more dressing as needed. 
  • I saved some of the dressing and added it when I put the potato salad on some greens. I also sprinkled on some hemp seeds - YUM!

Recipe by one of our CSA Members and local Plant Based Personal Chef and Health Coach, Morgan Avery. Click on her logo below to learn more about Morgan. 

 

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.

 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!

The Heron Pond Farm team

 Please like us on Facebook and follow us on Instagram for more farm pictures and updates during the week.
Posted 7/26/2019 12:39pm by Andre Cantelmo.

Hello all,

I just wanted to take a moment to invite you all to our upcoming events:

 

TOMORROW July 27th:
 
Meet the Maker: Stacy, Maker & Owner of For Goodness Oils
Saturday July 27th 9 am to 12 noon
More info on our Facebook event and Instagram.

 

 

Since falling in love with essential oils in 2014, Stacy has been researching recipes and making natural skincare and aromatherapy products for family and friends. In October of 2018, she decided to launch her business, open an Etsy shop and start selling her most requested products. 
Her products can now be found in three local shops as well as local maker markets. 
 
We are delighted to carry her pure essential oils infused products here at Heron Pond and are happy to host this Meet the Maker event. Stop by and chat all things Oils with her Saturday July 27th from 9-12 at the farm store. 
 
 
Farm Facts + Food Series: Tomato Production
Saturday July 27th
Field Walk & Talk 4 pm, followed by Potluck at 5:30 pm.
 
More info on our events calendar and Facebook event.
 
 
 
August Events:
 
Farm Facts + Food Series: Potato Production
Saturday August 17th
Field Walk & Talk 4 pm, followed by Potluck at 5:30 pm.
 
More details coming soon.
 
We are looking forward to seeing you around the farm.
 
Best,
 
The Heron Pond Farm team
Posted 7/25/2019 4:58pm by Andre Cantelmo.
 
Hello CSA Members,
 
Welcome to the seventh week of CSA pickup!
 
Pickups:
 
Farm Stand: anytime Monday July 22nd - Sunday July 28th 9 am to 6 pm
-290 Main Ave. South Hampton
Dover: Tuesday July 23rd 3-6:30 pm
-126 Mast Road
Portsmouth: Wednesday July 24th 3-6:30 pm
-50 Willard Ave
*Please note: bagged shares will only be available until 7 pm Wednesday. 
Newburyport: Thursday July 25th 3-6:30 pm
-1 Walnut Street
 
If you cannot make it to an off-site pick-up and would like a bagged share, please reply to this email with the Group A & B choices, which you'd like bagged. The bagged shares will be available for 24 hours after CSA hours end. 
 
 
 
CSA Choices:
Group A Group B

Full - Choose 3

Partial - Choose 2

Full - Choose 4

Partial - Choose 3

2 lbs beets 1 lb beets
1.5 lbs new potatoes 0.75 lbs new potatoes
1.25 lbs tomatoes 0.75 lbs tomatoes
4 onions (limit 1) 2 onions (limit 1)
2 heads lettuce 1 head lettuce
2 bunches kale  1 bunch kale
2 bunches parsley 1 bunch parsley
  1 bunch carrots (limit 1/share)
2.25 lbs cucurbits (summer squash/zucchini/cucumbers) 1.25 lbs cucurbits (summer squash/zucchini/cucumbers)
 
*Please limit onions to 1 choice from either group A or B per share.
 
Bonus: 
 
Full: 1 pint blueberries or PYO quart
 
Partial: 1/2 pint blueberries or PYO 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.
 
Events:
 
Children's Garden Planting Party
Sunday July 21st 10 am to Noon
 
More info on our events calendar and Facebook event.
 
 
Farm Facts + Food Series: Tomato Production
Postponed to Saturday July 27th 
Field walk & talk 4 pm, followed by a potluck at 5:30 pm
 
More info on our events calendar and Facebook event.
 
 
 
Field Notes:
 
 
Pick your own blueberries is now open 9 am to 6 pm daily. Your CSA discount is eligible on Pick Your Own costs too!
 
 
We are excited to have carrots available in the share this week! The bunched carrots are a great 2 in 1 choice in your share because tops make a great carrot top pesto, or chimichurri. See recipe below.
 
 
Onions are in! Ailsa Craig onions are one of our favorite onion varieties. These are a Spanish, teardrop shaped onions with a sweet, mild flavor. They make a great topping to your favorite burger (meat or veggie) and caramelize very nicely. The tops can be used like scallions.
 
 
We direct seeded our winter storage beets and carrots this week. Many of the carrots are the romance variety: a variety which has a lovely crunch and sweet flavor. 
 
Recipe:
 
Carrot Top Chimichurri
 
 
  • 1 cup finely chopped carrot greens (preferably organic)
  • 2 teaspoons dried oregano
  • ¼ teaspoon cumin
  • 1 teaspoon ground sweet paprika
  • ½ teaspoon crushed red pepper flakes
  • 1 garlic clove, minced
  • 1 teaspoon salt
  • a few grinds of pepper
  • ¼ cup white wine vinegar
  • ¼ cup olive oil (a good fruity one)
  1. Wash and dry your carrot greens well.
  2. Roast carrots in a 450 degree oven for 10-15 minutes (or until tender but not mushy).
  3. Finely chop your carrot greens and mix them with all of the dried spices and minced garlic. Stir in the vinegar and olive oil. Taste and adjust seasonings. (tip: taste it with a carrot or a piece of bread rather than by the spoonful)
  4. Serve with roasted carrots (or other veggies), toasted bread, or over grilled fish or meat.
 
Notes
Store in an air tight container at room temperature. It'll keep for quite awhile, but will not look as vibrant green after a few days.

If this is too oily or vinegar-heavy for you, dilute it with ¼-1/2 cup of lukewarm water. Mix well and spoon it onto whatever you're serving it with, rather than dipping into it.

The original recipe calls for parsley instead of carrot tops, an additional ¼ cup of olive oil, ½ cup water, 1 additional clove of garlic and 1 additional teaspoon of sweet paprika.
 

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.

 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!

The Heron Pond Farm team

 Please like us on Facebook and follow us on Instagram for more farm pictures and updates during the week.
Posted 7/25/2019 4:55pm by Andre Cantelmo.
 
Hello CSA Members,
 
Welcome to the sixth week of CSA pickup!
 
We have plenty of lettuce available. I'm sure you all have been having many salads, but I wanted to share a new idea: hot or colod lettuce soup. See recipe below. 
 
Pickups:
 
Farm Stand: anytime Monday July 15th - Sunday July 21st 9 am to 6 pm
-290 Main Ave. South Hampton
Dover: Tuesday July 16th 3-6:30 pm
-126 Mast Road
Portsmouth: Wednesday July 17th 3-6:30 pm
-50 Willard Ave
Newburyport: Thursday July 18th 3-6:30 pm
-1 Walnut Street
 
If you cannot make it to an off-site pick-up and would like a bagged share, please reply to this email with the Group A & B choices, which you'd like bagged. The bagged shares will be available for 24 hours after CSA hours end. 
 
 
 
CSA Choices:
 
Group A Group B

Full - Choose 3

Partial - Choose 2

Full - Choose 4

Partial - Choose 3

  1 bunch beets
1.5 lbs new potatoes 0.75 lbs new potatoes
1.25 lbs tomatoes 0.75 lbs tomatoes
1 lb sugar snap peas 1/2 lb sugar snap peas
2 heads lettuce 1 head lettuce
2 bunches kale  1 bunch kale
2.25 lbs cucurbits (summer squash/zucchini/cucumbers) 1.25 lbs cucurbits (summer squash/zucchini/cucumbers)
 
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.
 
Events:
 
Farm Facts + Food Series: Tomato Production
Saturday July 20th
Field Walk & Talk 4 pm, followed by Potluck at 5:30 pm.
 
More info on our events calendar and Facebook event.
 
 
Speaking of tomatoes...
 
Tomatoes are starting to coming in now, which means we are starting to have tomato seconds available in the stand and by request. 
We are starting a wish list/waitlist for tomato seconds. They are $1.50/pound.
Please email kelsey@heronpondfarm.com to let us know the quantity you'd like (in 5 lb increments, please), when, your phone number, and where you'd like to pick up (farm stand, market or at CSA). We will contact you when your desired quantity is available. Thank you!
 
Children's Garden Planting Party:
Sunday July 21st 10 am to Noon
More info on our events calendar and Facebook event.
 
 
Field Notes:
 

Our lettuce is coming in strong! We hope you have been enjoying it! 
 

Pick Your Own Blueberry season is almost upon us! We will keep you posted when that starts within the next couple of weeks!
 
Most bushes are still loaded with green berries, but some have already turned. I must admit, so of us have taste tested them and they are totally worth stocking up on when the time comes. Once picking starts, they are usually available until about Back to School time. 
 

 
We just started carrying corn from our friend's farm in CT. Our own corn will be available in the shares and for sale at markets and in our farm stand about the first week in August.
 
Typically it is ready in the second half of July, but due to the cool, wet Spring that we had, everything is a couple weeks behind. 
 
Recipes: 
 
click on image above for full blog post

Hot or Cold Creamy Lettuce Soup Recipe

  • 2 tablespoons unsalted butter
  • 1 medium onion (about 8 ounces), diced (see note)
  • 4 medium cloves garlic, sliced
  • 2 cups homemade chicken or vegetable stock, or store-bought low-sodium chicken broth, plus more if needed
  • 8 ounces lettuce, core and root ends trimmed, leaves torn if large (see note)
  • 1/4 cup (1 small handful) loosely packed parsley leaves
  • Kosher salt
  • Fresh lemon juice, to taste
  • Thinly sliced radish and pea shoots, tossed in extra-virgin olive oil, for garnish (see note)

Directions

  1. In a medium saucepan, melt butter over medium heat until foamy. Add onion and garlic and cook, stirring, until softened, about 3 minutes. Add stock, bring to a simmer, and cook until vegetables are very tender, about 8 minutes. Add lettuce and parsley and cook until wilted and softened, 1 to 2 minutes.

  2. Working in batches if necessary, transfer broth and vegetables to a blender and blend, starting at the lowest speed and increasing to high, until very smooth, about 3 minutes. If soup is too thick, thin as needed with additional stock. Season with salt and just a touch of lemon juice to brighten flavor (add it very sparingly to prevent soup from becoming tart). Garnish with radish and pea shoots (or other garnish) and serve warm or chilled.
    Notes

    This recipe works with many varieties of lettuce, including romaine, Bibb, oak leaf, arugula, and cress. I'd advise against iceberg because of its extreme lack of flavor. You can use shallots or leeks in place of or in combination with the onion. Feel free to change the garnish depending on what's available; diced crispy bacon and cherry tomatoes would be fun.

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.

 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!

The Heron Pond Farm team

 Please like us on Facebook and follow us on Instagram for more farm pictures and updates during the week.
Posted 7/25/2019 4:53pm by Andre Cantelmo.
 
Hello CSA Members,
 
Welcome to the fifth week of CSA pickup!
 
Pickups:
 
Farm Stand: anytime Monday July 8th - Sunday July 14th 9 am to 6 pm
-290 Main Ave. South Hampton
Dover: Tuesday July 9th 3-6:30 pm
-126 Mast Road
Portsmouth: Wednesday July 10 th 3-6:30 pm
-50 Willard Ave
Newburyport: Thursday July 11th 3-6:30 pm
-1 Walnut Street
 
If you cannot make it to an off-site pick-up and would like a bagged share, please reply to this email with the Group A & B choices, which you'd like bagged. The bagged shares will be available for 24 hours after CSA hours end. 
 
 
 
CSA Choices:
 
Group A Group B

Full - Choose 3

Partial - Choose 2

Full - Choose 4

Partial - Choose 3

1 box greens 1 bunch beets (limit 1)
1.25 lbs tomatoes 0.75 lbs tomatoes
1 lb sugar snap peas 1/2 lb sugar snap peas
2 heads lettuce 1 head lettuce
2 bunches kale  1 bunch kale
2.25 lbs summmer squash/zucchini 1.25 lbs summer squash/zucchini
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.
 
Events:
 
Farm Facts + Food Series: Tomato Production
Saturday July 20th
Field Walk & Talk 4 pm, followed by Potluck at 5:30 pm.
 
More info on our events calendar and Facebook event.
 
Speaking of tomatoes...
 
Tomatoes are starting to coming in now, which means we are starting to have tomato seconds available in the stand and by request. 
We are starting a wish list/waitlist for tomato seconds. They are $1.50/pound.
Please email kelsey@heronpondfarm.com to let us know the quantity you'd like (in 5 lb increments, please), when, your phone number, and where you'd like to pick up (farm stand, market or at CSA). We will contact you when your desired quantity is available. Thank you!
 
Field Notes:
 
 
 
Our field crew has been busy harvesting sugar snap peas. What a great treat for snacking, dipping (see Summer Squash Baba Ganoush recipe below), stir frying, sauting, and much more! 
 
 
 
We will be having sweet onions and field cucumbers to share with you 
 
Although it is finally starting to feel like summer and we are beginning to harvest some of your favorite summer foods, we are also busy seeding, transplanting and cultivating some of your favorite winter foods. 
 
Pictured above is the brussel sprout field. These plants take about 110 days to grow to maturity, as does celeriac but we are out weeding them weekly. 
Sweet potatoes and winter squash are also already in the field. 
Turnips, kohlrabi and other roots are being seeded within the next couple of weeks. 
 
Examples of winter share choices are available on our website here, so feel free to let me know if you have any questions about the winter share, as we will be opening registration on August 1st. We'd love it if you would like to tell your friends and neighbors about our Winter Share as well! Thank you!
 
Recipe:
 
Summer Squash Baba Ganoush
 
2 medium size summer squash (zucchini would work too)
2 TBSP tahini
1 tsp extra virgin olive oil
2 clove garlic, chopped
Juice from 1/2 lemon
1/2 tsp smoked paprika
Sea salt, to taste
Garnish: chopped parsley, olive oil

Slice the squash in half lengthwise and roast cut side up at 450 F for about 15 minutes.
Place the roasted squash in a food processor along with the remaining ingredients. Pulse until almost smooth - it will happen quickly.
Pour into a bowl and top with chopped parsley and a drizzle of olive oil. Serve with warm pita, crackers, and veggies.
Learn more about Morgan and what services she offers by clicking her logo above.

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.

 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!

The Heron Pond Farm team

 Please like us on Facebook and follow us on Instagram for more farm pictures and updates during the week.