Welcome to week 1 of your Fresh Start Farms Localvore share! Tomorrow by 3pm you will receive your order email from Harvie. You will have all weekend to review what is going to be in your share, make swaps, and add extras. The period for making changes ends at 11:59PM on SUNDAY. On Monday morning we will review and start picking!
Please take a moment to update your preferences on your Harvie Profile. Some new items have been added for the Localvore share, so make sure to review your preferences even if you have already set them. Accurate preferences will make sure you receive items that you love, even if you forget to customize your share!
Littlest Umoja Farmer, Amisa, helping to prep for planting garlic last week!
Crust & Crumb Baking Company in Concord hand-makes all of their bread from scratch using local ingredients. They are the first (and currently only) Certified Local Bakery in NH!
This weeks flavors of fresh-baked bread:
Tomato herb
Shaker squash rolls
Multigrain
Honey oat
Sicilian
Buttermilk
Maple pecan
Highlights from this week's bounty
Sylvain's Salanova & Superfood Mixes Potatoes from Dunbarton Farmers Hari's Daikon Radishes Celery from Hajiya Shallots, Spinach, and Red Kuri Squash - Edgewater Farm Organic Sweet Potatoes - Atlas Farm Purple Broccoli - Dutton Berry Farm Organic Parsnips - Picadilly Farm Empire, Pink Lady, Granny Smith, & Spencer Apples - Brookdale Fruit Farm
VT Salumi Sausage Rosemary & Red or Red Wine & Garlic (or make it vegetarian and substitute Dunk's chef mushrooms!)
New Items!
From the northern reaches of France comes the origin of VT Farmstead's Coulommiers-style cheese and thicker ancestor to Brie, and the name itself, Lillé. Handmade in small batches, each wheel is a slightly different weight. Aged in its own special room, and lovingly turned regularly, the delicate rind develops evenly with a white downy bloom. This decadently sumptuous soft-ripened cheese has a supple paste core enveloped by a rich creamy body and reveals a subtle mushroom nuance with notes of nut and butter. The rind gives a nice salty bite versus the delicate interior.
Enjoy Green Mountain Creamery Vermont-style Maple, Vanilla, or Blueberry Greek Nonfat yogurt this week! Each spoonful is a deliciously smooth and creamy treat with live probiotic cultures and no artificial flavors, colors, or preservatives.
The rich flavor of summer's fresh basil! Made with real local maple syrup, balanced with apple cider vinegar and packed with farm-fresh basil. Winnipesauki Wood's Farm Basil Maple Vinaigrette is made with Organic Basil, NH Maple Syrup, and Organic Garlic locally grown by Lakes Region Farmers.
The outstanding flavor found in Laurel Hill's handcrafted, award-winning jams and jellies comes directly from using only the best fruits and wines available. Each small batch is made by hand with as many local ingredients as possible and without any artificial colors or flavors. Try out the Apple Cider Jelly or Black Mission Fig Jam!
We are a collective brand for immigrant and refugee farmers participating in the New American Sustainable Agriculture Program, a program of the Organization for Refugee and Immigrant Success. We work alongside new American farmers to bring farm fresh ingredients to your table via neighborhood farm stands, farmers markets, our FarmShare, wholesale and through NH Farm to School.
Twenty-three new American farmers make up Fresh Start Farms. Nine farmers are part of the New American Farmers Co-op and grow at Our Farm on Story Hill in Dunbarton, NH. An additional 14 farmers, the Umoja Farmers, grow on land at the St. Paul's School in Concord, NH.
All producers in the Fresh Start Farms collective implement organic practices. While not certified organic, the farmers grow nutrient dense produce without chemicals and in a way that promotes healthy soil, habitat, and environment.
We speak 13 languages, represent 7 countries and grow over 50 different varieties of produce!
