Springtime Planting Begins

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We’re a wee bit anxious to see green again. How about you?
Today we’re starting our longest season crops indoors; things like bell peppers, jalapeños, bunching onions, broccoli, oregano and sage.

If we can’t have green outside, we’re going to at least have some inside. Looking forward to offering these and many more at our farmstand this summer.

Think green!

Fresh Eggs Are Back

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Farm Fresh Eggs Are Back!

Break out the skillet! Farm fresh eggs are back. The baby chicks we brought home in August are laying big bunches of delicious fresh, local eggs.

Bargain Pricing

Right now, many of the eggs we’re getting are medium to large, do we’re only asking $2 a dozen until they get going full steam with large to extra large.

Right now we’re harvesting about 2 dozen a day. If you like, you can call ahead to ask if we have eggs for sale: 603 569 7701.

Bock, Bock!

Why Should You Eat Local Foods?

Fresh Eggs Again Very Soon!

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The new hens are nearly ready to lay enough fresh eggs to sell again. We’re collecting nearly two dozen a day now, but they’re still kinda small. It won’t be long now. Look for another announcement and the return of the sign out front by the road saying: “EGGS!”

Footprints In The Snow

The other night I dreamt that I kicked the bucket and went to be with Jesus. As I was floating up into heaven on a cloud, I looked back at the snowy earth below. I noticed some footprints in the snow behind my house. Sometimes there were two sets of footprints,other times there were just one set.

This bothered me a little because I noticed that during the coldest winter of my life, when I was lugging armloads of firewood through the snow from the woodshed up to the house, I could only see the one set of footprints.

So when I got up there through the gate, I said to Jesus, “Why, when I needed you most, were you not there for me?”
Jesus said,”I would never leave you Don, I don’t care how cold it gets in New Hampshire. Those times when you saw only one set of footprints, those are the times when I carried you, and all the firewood you dropped.”

footprintsinthesnow

Asparagus Orange Salad Recipe

asparagus orange salad recipe

 

No need to have lettuce on every salad. If you’re board with iceburg lettuce, romaine or field greens, here’s a very different green vegetarian salad recipe.

Asparagus Orange Salad Recipe

serves 2 bored, hungry vegetarians

vegetarian, low-carb, gluten-free, grain-free

  • 1 lb fresh raw asparagus
  • 8 oz. watercress greens
  • 2 large fresh naval oranges
  • 1 red onion
  • 2 tablespoons red wine vinegar
  • 2 tablespoons extra virgin olive oil
  • 1/4 cup crumbled feta or goat cheese
  • 1 teaspoon poppy seeds

Remove the tough bottom parts of the asparagus stem on each stalk. Hold the tough end in one hand, and the middle in the other hand and bend the stalk in an arc until it snaps, discard the tough end. Place the remaining asparagus in boiling water for two minutes, drain and cool.

Meanwhile, use a citrus zester or julienne slicer and remove about 1 teaspoon of clean orange peel (zest), set aside in a bowl. Peel one orange completely then slice it into about 12 wedges, removing all the white pith. Cut the other orange in half and squeeze the juice into the bowl with the zest.

Add to the orange juice the vinegar, the oil and dash of salt and pepper.

Place the asparagus on a plate as shown, top with the watercress, onion, orange wedges, feta and poppy seeds as shown. Stir the orange juice dressing while drizzling evenly over the two salads.

This can also be easily be a vegan salad by simply omitting the cheese, or replacing it with grilled, cooled tofu.

Veggie Frittata

Veggie Frittata Plate

 

Here’s a hot, wholesome delicious vegetarian meal for a cold day. The recipe calls for eggs and cheese, but you can easily make this a vegan dish with common vegan egg and cheese substitutes. It is naturally gluten free and grain free.

 

Veggie Frittata Recipe:

serves 4 vegetable loving, gluten free vegetarians

  • 2 large Bell Peppers, Red, Yellow or Orange
  • 1.5 Lbs. Fresh Sweet Potatoes, peeled, cut into 1/2 inch slices
  • Extra virgin olive oil
  • 2 Leeks, leave part removed, finely sliced
  • 2 cloves Garlic, peeled and crushed
  • 1.5 Lbs. Fresh Zucchini, thinly sliced
  • 8 Large Eggs, lightly beaten
  • 2 Tablespoons finely chopped fresh basil (or 1 Tsp dried)
  • 1 1/4 cup grated Parmesan, Reggiano, or other hard cheese

Cut the bell peppers into pieces that will lay flat, removing seeds and pith. Lay them skin side up on a baking sheet. Put them under a broiler for 5-10 minutes, until the skins blacken. Remove to a bowl, cover with plastic wrap to hold in the moisture.

Cover the sweet potatoes with water, bring to a boil. Boil for 5 minutes. Drain.

In a large cast iron pan over medium heat, sautee the leek and garlic in two tablespoons olive oil for about a minute. Add the zucchini pieces a few at a time until they are all soft. When all the zucchini is soft, remove to a plate to cool.

While those are cooling, peel the blackened skins from the peppers. Once the zucchini is cooled, then create layers in the pan using the zucchini and leeks, pepper, sweet potato until all the veggies are used up.

Pour the beaten eggs over the top of the veggies, sprinkle with the basil, the parmesan and a dash of ground black pepper.

Cover and cook the pan of veggies on the stovetop on low heat for 15 minutes, Then put the pan under the broiler for 3 minutes or until nicely browned and cooked all the way through. Check to make sure eggs are fully cooked.

Grate a little more cheese over the top and serve!

Try it and let us know what you think! (leave a comment below)

 

Baby Spinach & Sundried Tomato Salad w/ Artichokes and Black Olives

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This gluten-free, dairy-free Mediterranean inspired vegan salad is a delicious way to fill up on vitamin, mineral and fiber-packed healthy plant-based foods:

Salad recipe:

• 6 to 8 ounces raw organic baby spinach leaves
• 7 ounces prepared artichoke hearts, sliced 1/2 inch thick
• 7 ounces black olives squished in half
• 1/2 cup sundried tomatoes, sliced 1/2 inch thick
• 8 or 10 straws of fresh lemon zest

Dressing recipe:

• Juice of one lemon
• 2 tablespoons extra virgin olive oil
• 1 large garlic clove, peeled, crushed
• dash of salt
• dash of ground black pepper

Serves two people for lunch or as an appetizer

Place spinach equally into 2 separate bowls. Top with olives, tomato, artichoke.

Scrub lemon with warm water and dry with a towel. Remove the zest by peeling small strings of the yellow lemon rind using a zester or peeler. Cut the lemon in half and squeeze the juice into a strainer over a bowl. Place a few pieces of the lemon zest over the salads.

Add to the juice the crushed garlic, the olive oil, salt and black pepper to taste. Blend and, while stirring to keep evenly constituted, evenly drizzle it over the two salads.

τώρα τρώνε και να απολαύσετε!
(That’s Greek for: “now eat & enjoy!”)