Greetings!
We are beginning to plan for next season and one of the plans is to have a greenhouse on site. Our other suppliers plan to grow tomatoes in greenhouses to prevent a failure like this seasons rain brought.
We have the 2010 sign up forms ready. We have not received exact pricing yet but anyone that signs up for next year and gives at least a $50 deposit will get 2009 pricing as a thanks from us!
We'll have forms at pick up every week in October or email us for one.
We wanted to ask the membership if they thought a weekly delivery of your share may help. You could still come by for pick your own too.
For those of you concerned with your carbon footprint this would mean a single vehicle going around to deliver for 1 day a week, good for the planet. We estimate the cost would be $3 per week for the service ($63 more per season).
Please let us know what you think of this idea at pick up or email us here
Winter Shares:
Currently the plan is to offer beets, potatoes, sweet potatoes, winter squash, various roots (celeriac,
kohlrabi, turnips, parsnips, radishes), cabbage, leeks, onions, shallots,
cooking and salad greens, possibly one or two herbs and popcorn.
Everything is dependant on the final harvest. More information and prices here.
Here are the location instructions for distribution. click here and we also have a map to get there.
Here is Gary's cell phone if you have questions 603 548 5550.
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Lowest in Pesticide Use
by Fran Van Geyte
 Last month I highlighted which vegetables and fruits have been found to be highest in pesticide residue. This month, I want to share with you a list of produce that are possibly lower in residue for various reasons. Ideally, we should all be able to afford to eat organic but until then hopefully this summary will help guide you with your food dollars and help get the most (or in this case the LEAST) for your dollar; the least residue that is. The following list is considered the lowest:
Papayas
Broccoli
Cabbage
Bananas
Kiwi
Sweet Peas (frozen)
Asparagus
Mangoes
Pineapple
Sweet corn (frozen)
Avocados
Onions
Regardless to what degree your organic food purchases are, here are a few suggestions that apply to produce purchases:
Buy in Season and close to home( I won't elaborate, I'm preaching to the choir here)
Reduce exposure to pesticides by : washing/scrubbing produce well
* Removing the peel from produce
* Remove outer layer of leaves of leafy vegetables
*(applies specifically to non-organic practices)
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Keith Snow at Harvest Eating
You never know what you'll find on the web. I stumbled across this chef on You Tube while searching for omlette recipes this weekend. Keith has a fabulous website with lots of recipes and condones the use of fresh in season organic vegetables.
I liked it so much I put a link on the recipe page of NHCSA.com!
our recipe page
He has a really easy potato and leek soup we recommend you try. You Tube makes learning to cook fun and much easier for the intimidated flegling chefs out there, check it out.
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