Greetings!
This month has us deep into the harvest bounty. As a result if anyone is interested in home canning I can pass on bulk quantity pricing from another farm. They are offering certified organic canning tomatoes for $1 a pound minimum 20 lbs.
We have a new recipe posted on the site submitted by Lisa Stowell. It is a crustless Swiss Chard Quiche recipe here
The biggest news is the water well! It was drilled this month and click here to see the video
the well produces a large volume that will put the water shortage from this year into the past.
Like to use facebook? Check us out and friend NHCSA. Post your recipes and comments too.
Reminder:
DO NOT PARK ON THE SIDE OF THE ROAD PER TOWN ORDINANCE.
We have a sign on Towle Road with our Logo at the entrance for parking.
Please Do Not go to the Yellow Farm house it is a private residence we are across the street.
Turn onto the gravel drive and park on the Right hand side perpendicular to the gravel road like a typical parking lot.
When leaving please back out onto the gravel drive and avoid going onto the Hay Field protected by the saw horses.
The website home page has new links added including to one of our members The Victory Garden Man and he has great advice for home canning and storage of your produce. Another is for Milk delivery in glass bottles at NHMILK.
Here is Gary's cell phone if you have questions 603 548 5550.
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If you would li ke to have bulk quantities for home canning we can get certified organic field tomatoes in bulk from one of the farms we work with. There would be an additional charge but we can pass on great savings. We have Organic Field Tomatoes for $1 a pound with a 20 pound minimum. for a very limited time
Have you been getting Field to Fork eggs here is a tip for hard boiling.
You see really fresh eggs can be hard to peel, they are not old enough (2-3 weeks) to make it so the shell releases easy. Here is what I've learned 
Use an egg prick to put a hole in the bottom of the egg if you have one or a pin ( but I don't always). The real difference is to boil 6-8 at a time by starting in cold water. When they start to boil turn off the heat and let them sit for 17 minutes. Get some ice water ready and after the 17 minutes put them in the ice water for 2 minutes and turn the heat back on to get the water boiling again. Put them back in the boiling water for 10 seconds then remove to the ice water again and let them cool before peeling. The hot cold pulls the insides from the shell!
Added bonus...no black yolks!!! (from too much heat)
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"Growing" evidence that pesticides are harmful
by Fran Van Geyte
Yet another study published this month connects
organophosphates (type of pesticide) with dysfuntion of the human brain.
Organophosphates are designed to destroy the nervous systems of bugs by damaging
neurotransmitters (message-carriers) such as acetylcholine. Acetylcholine is
critical to human brain development, not just bugs. Researchers at the
University of Berkeley tested women for evidence of organophosphate pesticides
while they were pregnant. The researchers then followed their children as they
grew. It was found that women with higher traces of the pesticides in their
urine had children more likely to have symptoms of attention deficit
hyperactivity disorder at age 5. Specifically,a tenfold increase in pesticide
metabolites in the urine was related to a 500 percent increase in the chances of
ADHD symptoms by age 5, with the correlation stronger in boys. Studies have also
linked exposure of these pesticides to Parkinson's, yet another brain disease.
With the growing body of evidence of how dangerous pesticides are particularly
to our children, it's disturbing that they are legal to be used freely on the
food we eat. There are about 40 organophosphates that are registered in the US
alone. Supporting food grown without the use of pesticides is good for the
environment and your brain. The local support we
get e xtends beyond the dinner table and our state. At
least that's what we at NHCSA believe in and NHCSA won't compromise this
promise to you.
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