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Welcome to the blog.
Posted 12/3/2017 2:07pm by Aaron Lichtenberg.

I have been on the phone on and off with my sister lately, planning holiday travels and it never fails that we start reminiscing about the past. In the travails of our conversation, we inevitably found ourselves talking about food. So, of course, I had to pull out the recipe my dad had scribbled down for me for montou, or steamed buns, that we grew up loving. The recipe was a bit challenging to decipher, but that is exactly how easy the recipe is! Without knowing what half of the instructions meant, and missing many details I thought I needed, they came out beautifully (and just like dim sum at our favorite Chinese restaurant!).

Here you will find the link to our recipes that came with this week's CSA share including the recipe for montou/steamed buns.

 

Posted 12/3/2017 1:53pm by Aaron Lichtenberg.

We sent out a rather lengthy list of suggestions for cooking this week, but apparently, a cooking frenzy was in order this weekend!

Here is the link for part 2 of the this week's recipe ideas! You will find our recipe for arepas (using your corn), the chili we will be serving with it (corn, carrots, and if you want, turnips/parsnips), and a winter squash and corn soup.

Note: the arepas have not yet been cooked and rested overnight in the refrigerator for quick preparation this week when we are busy!

  

Posted 11/2/2017 8:50am by Aaron Lichtenberg.

Good Morning,

We hope that this message is able to reach you safe and well after this extended stint of being off the grid. It certainly offers a bit of perspective for us all.  

This week brought an unexpected setback at the farm and we are just beginning to dig ourselves out from the unfortunate after-effects of the high winds on Sunday evening. We suffered a total loss of our high tunnel where we grow the majority of our tomatoes, eggplant, and winter greens. 

Despite it all, we thankfully do not anticipate any impact to be felt by our Fall CSA members. While not optimal, we are already getting things in place to cover the spinach and winter greens plantings in order to do our best to save those crops and bring them to harvest.

We are eternally grateful to our friends, farm members, and neighbors for jumping in at a moment's notice to lend a helping hand, provide us with sustenance, internet/phone access, and a warm shower while we were out of power.

We have been overwhelmed by the generosity of our community of friends and farm members alike. We're aware of some efforts out there to help us out and are much appreciative for those efforts...

However, we still have many decisions to make as of yet, and aren't sure what we'll end up deciding to do about the loss of the tunnel. Although, Insurance doesn't cover wind damage, it was a part of Government contract...so we'll keep you posted on what we'll end up deciding in the end.

We will continue to "keep on, keeping on" and be thankful for where we live and how fortunate and blessed we are...after all, 7 weeks on, many in Puerto Rico still are in the struggle for their daily needs.

Be sure to check out the recipe recommendations here.  Included in the recipes for the week, you will find two suggestions for kickin' your broccoli soup up a notch. You will also find a recipe for Cheesy Polenta with Roasted Vegetables that I was treated to at a friend's house for dinner last Friday (she substituted cheddar for the goat cheese, but both sound fantastic!)

In your share this week:

2 Carrots (lb)

1 Greens, Kale/Chard (bunch)

2 Garlic, Small Bulbs (each)

2 Potatoes, Regular (lb)

1 Lettuce Mix, 1/2# (bag)

1 Onions, Bulb (lb)

1 Jam, Small Mix/Misc. (jar)

2 Soup, Broccoli (each)

CHEESE TOPPING: ¼ cup snipped fresh parsley, ¼ cup shredded sharp Cheddar cheese, ⅛ teaspoon salt, ⅛ teaspoon pepper,  Mix all ingredients, add heaping spoonful to top of each bowl of hot soup -or- TRANSFORM INTO BROCCOLI CHEESE SOUP: ½ Cup shredded sharp Cheddar cheese, 1 Tbsp. sour cream

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Eat well and Be well,
Aaron & Liz Lichtenberg
Owners
Winnipesaukee Woods Farm
Alton Bay, NH

winniwoodsfarm.com

Posted 10/14/2017 9:47am by Aaron Lichtenberg.

Loads of new options and specialty items added this season that we can't wait to share with you!  

Sign up today!

Posted 8/8/2017 4:01pm by Aaron Lichtenberg.

We are excited to be hosting a Busy Lizzie's Blooms Flower Workshop on August 20 from 11-1pm at Wayfarer Coffee Roasters! The cost of the workshop will include flowers, 3 pint sized mason jars, a beverage of your choice, and snacks. All you have to bring are scissors!

Sign up at http://www.wayfarerroasters.com/shop/ under Events

 

Posted 8/8/2017 3:59pm by Aaron Lichtenberg.

Our recipes for the week can be found here

We hope you took advantage of the amazing weather on Sunday! We enjoyed our traditional Sunday-take-it-slow breakfast on the deck with this fantastic meal cooked by Aaron that included those pickled radishes we were telling you about in Week#4 (was it really that long ago?!):

   

They were fantastic with our onion, kale, tomato, zucchini, and squash scramble! The only difference between the pickled radish recipe we gave and what he did (because he cannot follow a recipe), is he took a fennel bulb, julienned it, and added it to the mix. He also changed the water/vinegar ration to be 1 c vinegar, 1/2 c water. 

So...if you still have that bulb of fennel hanging around, this is an incredible way to use it! 

I also used the pickled radishes to make a "fancy" grilled cheese which included caramelized onions, apple slices, fig jam, and cheddar cheese. That too was phenomenal!

1 bunch radishes
1 c apple cider or white vinegar
1/2 c water
3 T honey or maple syrup
2 t salt
1 t red pepper flakes
1 bulb fennel, julienned
Posted 8/1/2017 11:55am by Aaron Lichtenberg.

Click here to find suggestions on how to cook what you will find in your share this week! 

It is hard to believe that it is already August! I feel like summer just began...probably because of the slow start and all of the cold, rainy days. PLUS, we are finally coming into some of those summer vegetables that we all know and love!

This week, we did a major carrot harvest at the farm. Aaron had an opportunity to test out the undercutter bar for the tractor that he made in welding class. This tool allowed us to cut (HA!) the time it took to harvest significantly because we no longer had to go along and loosen the soil by hand with the broadfork.

While we saved a lot of time, the unfortunate part is that the tractor is now in need of a major repair and is completely out of service. So, be extra kind to Aaron when you see him because this was a major buzz kill on what should have been a great day! (Notice...there are no photos of the actual carrots!)

    

 

Posted 7/18/2017 2:21pm by Aaron Lichtenberg.

"Perhaps it is our imperfections that make us so perfect for one another."

- Jane Austen

Today while we were washing vegetables, I came across a beautiful head of fennel that had been left behind in the washing station by Aaron. When he came back around, I asked him why it was still sitting there. Was it because it was one more than a case could hold? His answer, "It's ours to eat. It's bolted."

I continued to ponder this thought the entire time I washed and packed boxes of vegetables from our harvest. Radishes with holes in the leaves that I have often caught myself feeling embarrassed about. Beets with black holes and spots that just didn't get enough boron during their growth, possibly because all the rain washed the of it away. The occasional weed that entered the salad mix from the fields... 

When you walk into the grocery store, everything looks glowingly perfect. The lighting is just-so, the herbs have just been lightly misted, and everything is perfectly ripened. But, this is not reality. Real food is not always pretty...in fact, the majority of the time it is not.

Because we are farmers, people think we must eat spectacularly well. The truth of the matter is that we do eat rather well, but we are eating what many would discard into the trash (or best case scenario, compost).

There are two main reasons why there are no holes and no blemishes on the foods you see in the grocery store:

1. Pesticides 

2. Waste

Estimates are that 40% of the food that is produced annually in the United States and one-third of the food globally goes straight from farm to landfill. 

Luckily for us, there is very little that hits our compost pile because we are willing to eat everything. Brown spots get cut out, wilted greens are rehydrated to their original glory in an ice water bath, and insect-gnawed vegetables get cooked up just the same. Because the reality is that it all tastes the same!

This year, Aaron made the decision to not grow heirloom tomatoes. The reason being that we ate almost every single one of them last summer because they were not marketable. Now this was fantastic for us, but not great for the "bottom-line".

Those that recognize the telltale "ugliness" of heirloom tomatoes are thrilled to see them hit the farmer's market table, but the rest of the customers continue to reach for the perfect, baseball-sized, red round slicer. However, even the diehard fan of heirloom "uglies" will pass by the tomatoes with soft spots, assuming they have passed their prime. The truth is those soft tomatoes were picked at the same exact time, with the same level of ripeness as the perfect red rounds. The problem is heirlooms are not bred for transport. In other words, they are missing that thick protective skin, and consequently bruise very easily.

So, try that crooked squash that has grown around your grade stake, the tomato that is soft or cracked, or the potato that has a couple of wire worm holes. You might be surprised to find how much you like it and you will be helping fight waste and hunger in the process!

Some common imperfections you see on vegetables and their causes:

 White cracks on tomatoes: inconsistent watering, often due to heavy rains, followed by dry days

 Discolored spotting or "wet" spots - frost damage

Black holes in radishes: flea beetle damage

 Leaf Miner Damage on Swiss Chard

Sunburn on bell peppers

 Black spots/holes in beets: Boron deficiency in soil

Check out these interesting reads, http://www.dirt.online/posts/ugly-fruit-vegetables-are-more-affordable/ and http://www.nationalgeographic.com/magazine/2016/03/global-food-waste-statistics/ for a different take on imperfections.

For Aaron's take on the issue this past fall: http://winniwoodsfarm.com/blog/a-note-on-imperfect-produce-a-growers-perspective

 

Posted 7/11/2017 1:53pm by Aaron Lichtenberg.

This is the link to this week's recipe suggestions.

And, for those of you who want to get adventurous and make those yummy rice crispy things that you often find in lettuce wraps, here is a resource to check out: Crispy-noodles for Lettuce Wraps

 

Posted 7/5/2017 8:34pm by Aaron Lichtenberg.

Here are a few ideas for cooking what's in this week's share: https://s3.amazonaws.com/sfc-dynamic-content/uploadfiles/3520/Recipe_Bank_-_CSA_Week_4_Summer_2017.pdf

We can't even begin to tell you how thrilled we are to be harvesting radishes and our first carrots this week! It's been a rough spring, and we are looking forward to a prosperous remainder of the season!

All it takes is some rain (in moderation), warmth, and some sunshine...that's not asking too much from Mother Nature, is it?!

Reminiscing with FoodDecember 3rd, 2017

I have been on the phone on and off with my sister lately, planning holiday travels and it never fails that we start reminiscing about the past. In the travails of our conversation, we inevitably foun

Using your share this week...Seasonal Eating!December 3rd, 2017

We sent out a rather lengthy list of suggestions for cooking this week, but apparently, a cooking frenzy was in order this weekend! Here is the link for part 2 of the this week's recipe ideas! You wil

Winni Woods Farm Share This Week...November 2nd, 2017

Good Morning, We hope that this message is able to reach you safe and well after this extended stint of being off the grid. It certainly offers a bit of perspective for us all.   T

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