To Our CSA Members: Thank You & Happy New Year!

Today is the last day of 2017!

Before we turn to the new year, we want to say THANK YOU for being part of Good Heart.

And to show you, we made a little video for you:

We wish you a joyful New Year, and look forward to growing for you in 2018.

{There’s still time to save $146 on a 2018 Full Season Share!  Check out our CSA page for all the details, plus payment plan options for every share}

In Good Heart,
Kate & Edge

Happy Holidays from Good Heart!

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Happy Solstice, Christmas, Hanukkah, all the Holidays!

We actually do celebrate all three, spending a night with good family friends lighting the Menorah, singing songs, and eating latkes; another night gathering with family at home to light candles for solstice; and closing the holiday season with Christmas, tree lit up and our traditional turkey dinner gracing the table.

I’m realizing that being a farmer lends itself to diversification far beyond the fields. 

To recognizing the strength in coming together, whether it be planting basil along rows of tomatoes, or sharing traditions.  The more I grow and connect, the closer I get to the fact that we share the same soil.

In that light, I want to say again thank you.

Thanks for being part of the Good Heart CSA, for helping us grow simply by showing up for your share each week.

Community Supported Agriculture, at it’s best, is also Agriculture Supported Community, and we strive to support your health through the fresh, organic vegetables we grow for you.

We’re always striving to make local organic food more accessible, and I’m very excited to announce that we will officially be accepting EBT/SNAP payments for CSA shares in 2018!

If you qualify for EBT, you also qualify for the NOFA-VT Farm Share Program subsidy.  This combination allows you to purchase a CSA share at half off, and use your EBT to pay for the share.  I’ll be sending out more information on this as we get closer to the Spring Share.

If you’re looking for the best discount on your 2018 CSA, take advantage of our December Deal:

The Full-Season Share : March 19 – November 19

  • Spring, Summer, and Fall combined for 36 weeks of seasonal local organic bounty.
  • Save 15% when you sign up and pay in full by 12/31 :
    • Market Value: $974
    • December sale price: $827.90

Your December sign-up greatly supports the farm and will help us purchase propane for the greenhouse, seeds, potting soil, and keep the farm running all winter long.

Learn more about our 2018 CSA shares, and sign up on our CSA page.

Here’s this week’s harvest:
*If you didn’t get a double-share at Thanksgiving, you’ll get a double share today!

REGULAR SHARE:

  • Mesclun Mix
  • Garlic 1/4 lb
  • 6 lbs Root/Onion Medley, choices of: 
    • Carrots
    • Potatoes
    • Daikon Radish
    • Parsnip
    • Onions
  • Choice of one value-added product:
    • Kraut
    • Roasted Tomatoes (frozen)
    • Parsley Pesto
    • Magic Soup Starter

DOUBLE SHARE:

  • Mesclun Mix
  • Garlic 1/2 lb
  • 12 lbs Root/Onion Medley, choices of: 
    • Carrots
    • Potatoes
    • Daikon Radish
    • Parsnip
    • Onions
  • Choice of one value-added product:
    • Kraut
    • Roasted Tomatoes (frozen)
    • Parsley Pesto
    • Magic Soup Starter

See storage tips below

We’ll see you all soon!

In Good Heart,
Kate & Edge


VEGETABLE STORAGE TIPS

Root vegetables: store in a plastic bag in the fridge

Onions & Garlic: best stored in a cool, dry place, such as the pantry.  Can also be stored in an insulated garage, so long as the temperature does not dip below 32º

Kraut & Magic Soup Starter: store in the fridge.

Roasted Tomatoes & Parsley Pesto: store in the freezer until ready to use, then store any left over in the fridge.  Both are great in sauces, on pizza, or casseroles/lasagnas, and more!

December CSA Deals

Happy December 1st!

Last night’s snow welcomed in the month quite appropriately.

Waylon’s been asking about the seasons, and we’ve been talking about the difference between calendar winter and when it feels like winter.  He’s on the side of when it feels like winter (and also very excited to make snowballs and eat snow).

As this season winds down, we’re looking ahead to 2018. 

As always, we have a December early-sign up discount for next year’s CSA.

Here’s a look at next year’s shares:

  • The Full-Season Share : March 19 – November 19 
    • Spring, Summer, and Fall combined for a delicious share of seasonal local bounty.
    • Save 15% when you sign up and pay in full by 12/31 :
      • Market Value: $974
      • December sale price: $827.90


Individual shares will have our standard 10% discount:

  • The Spring share March 19 – May 28 
    • this share will  feature mesclun, spinach, kale, chard, baby beets, hakurei salad turnips, radishes, and fresh herbs
    • $209 value, CSA members get it for $188.10
  • The Summer share June 4 – September 17
    • Our classic Veggie & Herb CSA share, with a wide range of veggies from mesclun mix to tomatoes to roots.
    • $495 value, CSA members get it for $445.50
  • The Fall share September 24 – November 19
    • The Fall Harvest Share will feature hearty greens, mesclun, a variety of roots, winter squash and value-added items.  It will wrap up at Thanksgiving with a double-share.
    • $270 value, CSA members get it for $243

From now through December 31st, we’re offering 15% off the Full Season Share.

This is our biggest discount of the coming year, and we offer it as a sincere thanks for your support and all you do to help us grow.

And, to make it easier for you, we now offer PayPal payment with no added service charges on our website.  Please let us know if you have any questions!

Learn more and sign up over on our CSA page.

Here’s this week’s harvest:

  • Winter squash — acorn, festival
  • Onions
  • Garlic
  • Mesclun mix
  • Parsnips
  • Potatoes
  • Carrots

See recipes below

We’ll see you all soon!

In Good Heart,
Kate & Edge


RECIPES

Roasted Parsnips with Rosemary

Carrot and Parsnip Fries

Roasted Acorn Squash with Maple & Red Pepper Flakes

Last Summer CSA Pick-Up

 

thanks to all who came out for pizza night!  we raised almost $600 for subsidized shares!

How can it be that summer has come to an end?  Wasn’t it just 90º a few days ago?

And just like that, it’s autumn.  The equinox really pulled us into a new season, and though we’re saying goodbye to tomatoes and peppers, we’re looking forward to winter squash and more root veggies.

Are you looking forward to warm autumn meals, too?

We have two offerings for you:

  • The Fall Harvest CSA: Oct 9-Dec 18 you’ll get an average of $27 vegetables per week, plus some value-added bonuses like roasted tomatoes, sauerkraut, and our magic soup starter.  This gives you 10% off retail prices
  • Fall Farm Stand Credit: do you want fresh organic veggies, but don’t need a full share?  Farm Stand credit gives you 5% off, and the flexibility to choose what and how much you want each week.  If you miss a week, the credit carries over until the end of December.

*We have $1390 to put toward subsidized CSA shares!* 
You can sign up for a Fall Harvest Share at 50% off through the NOFA-VT Farm Share Program.

Program details and eligibility information is on their website, just click the link above.

We’ve enjoyed seeing you each week this summer, and we do hope to see you more this fall!

Here’s this week’s harvest:

  • Mesclun
  • Tomatoes
  • Peppers
  • Onions
  • Delicata Squash
  • Garlic
  • Purple Top Turnips

See recipes below

We’ll see you all soon!

In Good Heart,
Kate & Edge


RECIPES

Pizza Night Fundraiser TONIGHT

Join us tonight for our annual Pizza Night Fundraiser.
5:00-8:00, $15 suggested donation

All proceeds will benefit the NOFA-VT Farm Share Program, which helps us subsidize CSA shares.

We’ll have music by Duffy Gardner (who is the mason that led our oven-building workshop!) along with slices and salad.

*this is our last pizza night of the season, so don’t miss it!*

Fall Harvest is just around the corner!  Sign ups for our October-December CSA share are open now on our website.  

Applications for subsidized shares through NOFA-VT Farm Share Program are available now on their website.

Here’s this week’s harvest:

  • Kale or Chard
  • Leeks
  • Tomatoes
  • Peppers
  • Carrots or Beets
  • Potatoes
  • Sage

See recipes below

We’ll see you all soon!

In Good Heart,
Kate & Edge


RECIPES

Pizza Night @ The Farm, Fri 9/22

Join us on Friday for wood-fired pizza and music.  *our last pizza night of the season!*
5:00 – 8:00 pm.  Suggested donation $15.  

This Friday is our annual Pizza Night Fundraiser, and all proceeds will benefit the NOFA-VT Farm Share Program.  This great program helps us subsidize CSA shares for limited-income Vermonters.

We’ll have music by Duffy Gardner, slices with farm-fresh toppings, and salad.

Out in the fields, we’re busy seeding and transplanting winter greens.

Just as much as September is harvest season, it’s also planting season.

So as we harvest potatoes, winter squash, and carrots, we’re also planting spinach, lettuce, and pea shoots.  All of these, along with kale, chard, and asian greens, will be in the Fall Harvest Share.

We’ve also been busy roasting tomatoes, which will be a new item in the Fall Harvest Share.  We’re really excited about these, as they’re our favorite way to eat and preserve tomatoes.

Sign up for your Fall Harvest Share by 9/30 our CSA page.

Shares cost $291.60, and payment plans are available.

You can sign up for a subsidized share on the NOFA-VT website.

Here’s this week’s harvest:

  • Tomatoes
  • Peppers
  • Celery
  • Shallots
  • Kale or Brussels Tops
  • Watermelon Radishes

See recipes below

We’ll see you all soon!

In Good Heart,
Kate & Edge


RECIPES

Watermelon Radishes: the unsung hero of root vegetables

Brussels sprouts tops are tender and delicious!  Similar to collard greens and kale, they can be sautéed, braised, or made into “chips” (like kale chips).  We love them most sautéed with a sprinkle of sea salt, pepper, and olive oil, and served as a side dish with beans, chicken, or pork.

Pizza & Art on the Farm

Join us and NOFA-VT tomorrow (Wednesday, 9/6) for a farm pizza night!  

5:30-7:30: We’ll have wood-fired pizza, salad, and a farm tour.  Suggested donation $10

And this Friday, immerse yourself in art on the farm:

Worcester Range is a new series of paintings by Lydia Gatzow, produced over the course of spring and summer at Good Heart Farmstead.

The paintings will be on display in the second yurt down the road at Good Heart, with an opening reception on September 8th 4-8pm.  Free and open to the public! 

There will be complimentary refreshments, good company, and of course, the Worcester Range itself.  The exhibit runs through September 15th.

All dates after the opening are by appointment only. You can make an appointment by emailing lydia@lydiagatzow.com.

30% of proceeds from each purchased painting goes to Good Heart in support of their mission. If you are currently a CSA member you get an additional 10% off!

We hope you can join us for these special events, to feed your belly and creativity.

In Good Heart,
Kate & Edge

September Pizza Night Dates

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New September Pizza Night Dates:

Wednesday, September 6, 5:30-7:30
We’re hosting a NOFA-VT Pizza Night, open to the public!  NOFA-VT will have their mobile oven here (bigger than ours and able to churn out pizzas super fast).  Join us for pizza, salad, and a farm tour.

Friday, September 22, 5:00-8:00 
Our big fundraising night!  This will be our last pizza night of the season, and all proceeds will go to the NOFA-VT Farm Share Program to help us subsidize CSA shares for low-income Vermonters.  $15 suggested donation, pizza, salad & farm tour.

Fall Harvest is just around the corner!  Sign ups for our October-December CSA share are open now on our website.  

The last summer CSA pick up is Friday, September 29 / Monday, October 4 / Wednesday, October 6.

The harvest will continue, though, and we invite you to eat well with us all the way through December with a Fall Harvest Share.

Applications for subsidized shares through NOFA-VT Farm Share Program are available now on their website.

Here’s this week’s harvest:

  • Celery
  • Tomatoes
  • Choice of onions or garlic
  • Braising Greens Mix
  • Peppers
  • Carrots
  • Choice of Basil or Sage

See recipes below

We’ll see you all soon!

In Good Heart,
Kate & Edge


RECIPES

With these cool nights and mornings, it’s soup season!

Roasted Celery Soup : with potatoes to add creaminess

Roasted Carrot Soup : a quick & delicious soup that can be made in about 30 minutes

Please Eat all the Nightshades: CSA Harvest 8/18

I need your help.  Will you please eat all the peppers, tomatoes, and eggplants?

Because part of my lyme protocol is an anti-inflammatory diet, which rules out all nightshades.  And right now, with hot peppers popping off the plants and tomatoes rolling in, I smell salsa everywhere.

Oh, and add potatoes to the list, too!

In all seriousness, though, it hasn’t been too hard.  I still sneak in a cherry tomato or two as I harvest, but trading nightshades for less inflammation has so far been worth it.

Eliminating them from my diet doesn’t stop me from loving the cultivation and cooking of nightshades, and to that end I am really happy to be entering tomato roasting season, when the house constantly fills with the scent of sauce.  Comfort incarnate.

This week we harvested the first round of eggplants, and while there isn’t enough to put in the share, there will be eggplants for sale this week at pick-up.  We’ll also have lots of jalapenos and banana peppers for sale, too.  As always, CSA members get 10% off any extra produce you buy.

Join us tonight (Friday) for wood-fired pizza on the farm.  

We’ll have music by Duffy Gardner (who is the mason that led our oven-building workshop!) along with slices and salad by donation.

Pizza will start around 4:00 and music around 5:00.

Fall Harvest is just around the corner!  Sign ups for our October-December CSA share are open now on our website.  

Applications for subsidized shares through NOFA-VT Farm Share Program are available now on their website.

Here’s this week’s harvest:

  • Lettuce Head
  • Tomatoes
  • Cucumbers (last week!)
  • Zucchini (last week!)
  • Garlic
  • Basil
  • Carrots

See recipes below

We’ll see you all soon!

In Good Heart,
Kate & Edge


RECIPES

Roasted Tomatoes : this is my favorite way to preserve tomatoes, or simply to make the house smell delicious.  Freeze in quart bags for roasted tomatoes all winter long.

Hummus with Tomatoes and Cucumbers

Fried Rice w/ Zucchini, Tomatoes & Parmesan

Potatoes, Tomatoes, Hooray!

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We harvested the first new potatoes this week, the red, tender-skinned tubers releasing from the soil just as tomatoes burst into full-on ripening.

We’ve been waiting for this—for the August bounty to roll in again.  The spring and early summer provided, of course, but this time of year marks the beginning of what so many think of as “harvest time.”

No matter that harvesting happens much of the year now, August through September bring on the height of ripeness (and a perfect illustration of this happened just now, when Edge, not knowing what I’m typing, presented me a quart of blueberries, freshly picked from our handful of plants).

Enough of waxing on about vegetables, I’ll get outside now to harvest more.  Before I go, though, a few quick things:

We’re hosting a wedding for two dear friends this weekend, so the farm stand will be closed Saturday.  We’ll be heading to a pre-wedding celebration tonight, so CSA pick-up will be self-serve after 5:30 pm.

You’ll see wedding preparations underway tonight at the CSA pick-up, including some large tents.  Just walk right through them to get your veggies!

Pick-your-own flowers are open and ready for picking!

Here’s this week’s harvest:

  • Cilantro or Sage
  • Mesclun
  • Tomatoes
  • New Potatoes
  • Shallots
  • Cucumbers
  • Zucchini

See recipes below

We’ll see you all soon!

In Good Heart,
Kate & Edge


RECIPES

Cucumber Salad with Sour Cream and Dill Dressing

Roasted New Potato Salad with Sage 
this recipe makes 10 servings and calls for more potatoes and sage than will come with the share, so you’ll need to adjust the ingredient amounts.

On Cooking with Shallots from Mother Earth News