Menu
The first frost of the year marks a change in the types of local foods available, but thanks to the season extension of greenhouses we get to hold on to the summer veggies like tomatoes, peppers, and eggplant a bit longer. Enjoy them while they last!
This week we have a few new veggies from other local farms for you to enjoy:
- Organic cauliflower from Kitchen Garden Farm
- Young organic ginger from Old Friends Farm. You don’t see baby ginger at the supermarket often because it can’t be grown far away and shipped many miles without damage. It has to be grown locally and eaten soon after harvest. It’s easier to cook with since no peeling is required. Its even mild enough to eat raw. The whole root freezes well, perfect for grating into soups and stews throughout the winter.
- Shishito peppers from Warner Farm. Have you had a shishito? They are a mild, thin-skinned little green pepper that is delicious with a little char on them. Try this recipe for Blistered Shishito Peppers.
That's a wrap for the Mobile Market this summer!
The Mobile Market completed its final visit of the season this week at the Boys and Girls Club, ending a full summer of 173 market stops at community centers, apartment complexes, and community events throughout Manchester, Concord, and Nashua. Throughout the season, the market sold almost $23,000 in fresh fruits and vegetables, a third of which were purchased with SNAP/EBT. Through the Double Up Food Bucks program, customers with SNAP/EBT received 50% off all fruits and vegetables, maximizing the value of their benefit throughout the month.
The market visited 18 sites on a regular bi-weekly basis, attended multiple community events, and partnered with various community organizations to offer resources and education to customers. We appreciate the time and energy of 8 Community Ambassadors, 5 volunteers, 2 interns, and the supportive site managers, all of whom made the mobile market possible this summer.
UPCOMING EVENT:
Climate Smart Farming Tour and Discussion--October 20th, 10am-2pm
Please join us on October 20th from 10 am – 2 pm at our new farm site in Concord for a Climate-Smart
Farming Practices Tour and Discussion with New England Farmers of Color. Expand
your knowledge of climate-smart farming techniques and network with producers
who are implementing soil health practices, cover crops, water catchment and
conservation systems, weed management and more. Attendees will receive a tour of the
farm, meet with farmers, learn about conservation practices, share a meal, and engage
in discussion about the opportunities and benefits of climate-smart agriculture to a
resilient local and regional food system. This event is free but donations are suggested for lunch. We hope to see you there!
Newsletter Quick Links
Featured
Highlights
From This Week's Bounty
Brussel Sprouts, Sylvain
Carrots and Celery, Fadumo and Khamis
Eggplant, Khadija
Cilantro and Dill, Sidi and Isha
Oregano and Leeks, Sylvain
Scallions, Alice
Sweet Peppers, Asli
Garlic, Elizabeth
Important Member Info
Your Harvie Dashboard:
Pick Up & Delivery Info
Home Delivery
Monday and Wednesday 11am to 6pm
It is very important that you update your delivery instructions on your Harvie Profile page so we get the food to the right place. Be sure to leave a cooler out for the delivery driver.
YMCA of Greater Nashua
Mondays 3:30pm to 5:30pm
24 Stadium Drive, Nashua
There will be a volunteer there to help you find your box. Any milk, meat, or frozen products will be in a cooler.
Bona Fide Green Goods Pick Up
Wednesdays 3pm to 6pm
25 N. Main Street, Concord
Give the Bona Fide staff your name and they’ll get your box for you.
St. Paul’s School Employee Pick Up
Wednesdays 2pm to 4pm
SPS Post Office
Any milk, meat, or frozen products will be in the fridge.
Fresh Start Food Hub Pick Up
Wednesdays OR Thursdays 2pm to 6pm
150 Spruce Street, Manchester
You can pick up your share either day. No need to notify us, just come on by!
We will not hold missed pick-ups. We will donate any unclaimed shares to our local food pantries.
Please return boxes & insulated liners!
Recipes
of the Week
The seasoning blend called Chinese five-spice adds a warm note without pushing the apples into pie territory, and the apples are tart enough to balance the flavor too. Cooked fennel bulbs add a warm, aromatic note that makes this sheet pan dinner smell like a cozy, Autumn night. Roasting ingredients together on a sheet pan saves time and reduces cleanup.
Find the recipe here.
Featured
Pantry Items
Have you tried these pantry items?
- Ben’s Sugar Shack Buttermilk & Blueberry Pancake Mixes- A perfect weekend breakfast treat! Try both the buttermilk variety–made with real sweet cream buttermilk–and the blueberry! Both pair perfectly with Ben’s Maple Syrup.
- Jan’s Farmhouse Cranberry Pistachio Crisps- Jan’s Farmhouse Crisps, made nearby in Stowe, Vermont are a healthy and natural snack, great with Vermont Artisan Cheese. These crisp crackers have no artificial or processed ingredients and are full of dried cranberries, pumpkin seeds, pistachios and flax seeds! Also try the Salted Almond variety!
New Produce Items Available this Week!
- Pears from Champlain Valley Orchards- Potamac, D’Anjou, and Harrow Crisp are all ready for you to try out in your farm shares this week.
- Organic Cauliflower– We have cauliflower in stock this week from Kitchen Garden Farm in Sunderland, MA!
Featured
Dairy Items
Smith’s Farmstead Havarti Cheese
This creamy havarti cheese is smooth and buttery-perfect for a grilled cheese sandwich or paired with your favorite crackers and fruit. All Smith’s Farmhouse cheeses are made with raw milk, free of antibiotics and hormones, so you know you’ll be getting a high quality, nutritious, flavorful product every time!
Featured
Protein Items
Crankin’ Country Breakfast Sausage, Robie Farm
Made from a coveted family recipe, it is like no other sage-based breakfast sausage you have ever eaten.
Robie Farm, in Piermont NH, is a sixth-generation 150-acre family farm committed to sustaining their land, through conservation and ecological measures.
Thank you & we'll see you soon!
Questions?
Email us at [email protected] or give us a call at 603-606-2663 and we will get right back to you!
