Greetings!
SOLAR POWERED GROWING...  As I write this it's 90 degrees sunny and humid in the high tunnel; heated without fossil fuels, just the power of the sun. Production is racing forward and we are approaching 1000 seedlings in our 2nd week. Just over a month from now we'll be planting outside. The full moon comes May 17th so we'll begin after that when the danger of a frost has hopefully passed. First distribution is June 17th. Still on the fence to join? Here's a video on what to expect from a CSA When the page loads Scroll down and click on COMMUNITY SUPPORTED AGRICULTURE "What to Expect"
If you want to get in on the 2011 season, now is the time to register your membership. It is a first come first serve basis and is limited. We are holding the price level for 2011 $550 full shares and $300 half shares. For those of you that run later on Fridays, no need to rush any longer, we will be able to pack a share for you to pick up after hours.
get a sign up form via email here
Like to use facebook? Check us out and friend NHCSA. Post your recipes and comments too.
Loads of recipes on the website and they're easy too. If you have a favorite send it along to share.
Here is Gary's cell phone if you have questions 603 548 5550.
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. submitted by NHCSA
~ ready in 20 minutes!
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Recipe By: gary
Ingredients:
2 cups chopped green curly kale
1 box of Fettuccine
1/3 cup chopped sundried tomatoes
1/2 cup fresh grated (i use a food processor) parmigiano-reggiano
1 grilled organic chicken breast from Field to Fork Farm
1 Egg from Field to Fork Farm
Sea salt, fresh ground pepper, and Extra Virgin Olive Oil to taste
Directions:
Prepare and chop kale by pulling leaf away from the stem. Wash leaves. Spin
or pat dry. Stack leaves, rollup and cut into thin ribbons
(chiffonade).
Have chicken breast grilled in advance (I used a leftover one from the night before) and chop into bite size pieces.
Boil pasta for the required time but for the last minute place a colinder over the boiling pot, add the kale and put a lid on it and steam for 1 minute.
Drain pasta and add back to the hot pot. Into the pot crack the egg and add the cheese and mix. Add olive oil to smooth consistancy. Season to taste with sea salt and pepper, add the Kale, chopped sun dried tomatoes, and chicken. Let rest for 5 minutes and enjoy!
Of course you can add sauteed garlic too.
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by Fran Van Geyte, RD CSP
Celebrating the Sun
April is always a wonderful reminder of how much I've missed the warmth of the sun and how fortunate we are that its all just beginning all over again. The outdoors beckoning us to take note of all the wonderful changes in color, sounds and fragrances and its right there just beyond the thresholds of our doors if we simply stop and revel in it before it all ends too quickly again. Of course planting seeds this month was as connected to our solar power of an activity that I could have wished for. I couldn't help but relish in the thought of these sweet seeds just waiting for the sun to wake them up and sprout with the free energy of the sun turning them into wonderful tasty foods for us all to enjoy. I know my monthly musings typically focus on reducing chemicals on our food for a healthier planet for our future generations to inherit. Today I just wanted to deviate from that and take a moment to reflect on where NHCSA has been and the anticipation of what tomorrow may bring. Just yesterday another farmer approached us and shared she was going to grow all her vegetables organically this year. She realizes she will not be able to sell her vegetables as certified organic just yet. Its all about the process and by focusing on the process the product really becomes secondary. Last year there were countless trips home to fetch gallons of water to compensate for the dry summer that we all experienced last year. This spring the new well is effortlessly spilling over with water. My friend and a CSA member stopped by this weekend at the farm and using our palms we both sampled the water for the first time. I will always cherish that moment and I can say I certainly won't miss filling the buckets of water from home. I would like to end with thanking all of you. Your support every summer with your kind words, emails and recipes have made this a most gratifying experience. None of this would be possible without you and I am so looking forward to seeing each and every one of you again this June. Until then I hope you are all out celebrating the sun.
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