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Winni Woods Farm Share This Week...

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

--

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

winniwoodsfarm.com

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