If you’re celebrating this year and want to support your local farmers, we are offering Thanksgiving Pre-Orders. Order this week for distribution November 18-22. We are offering a curated selection of the best foods our region has to offer, to make your feast easy and memorable.
Ordering is open for Veggie-GO and Wholesale
https://shop.threeriverfa.com/Subscriptions
Read further for your locally-sourced shopping list.
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** Featured Products on Veggie-GO this week
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4 Fresh for Veggie-GO (https://shop.threeriverfa.com/Products/List/8)
https://shop.threeriverfa.com/Product/10128?pGuid=28466c2c-17dd-497f-b57c-fee619d059a9
Cranberries – Sugar Hill Cranberry Co.
Three River Farms
Fresh cranberries from Maine!
Shop Now! (https://shop.threeriverfa.com/Product/10128?pGuid=28466c2c-17dd-497f-b57c-fee619d059a9)
https://shop.threeriverfa.com/Product/1178?pGuid=ed69fb1d-435b-498b-bad2-8ed00bd9bd98
Sweet Potato
Heron Pond Farm
The beuragard and covington varieties have a dark red-orange skin with a moist, sweet, orange flesh.
Shop Now! (https://shop.threeriverfa.com/Product/1178?pGuid=ed69fb1d-435b-498b-bad2-8ed00bd9bd98)
https://shop.threeriverfa.com/Product/5664?pGuid=61c46293-7659-432c-b9a9-af5c1b64e740
Baby Lettuce Mix
Stout Oak Farm
Certified Organic – Fresh and sweet with a little crunch!
Shop Now! (https://shop.threeriverfa.com/Product/5664?pGuid=61c46293-7659-432c-b9a9-af5c1b64e740)
https://shop.threeriverfa.com/Product/10140?pGuid=6e18b732-bcdb-4ade-9596-baafd1b9ec1e
Chestnut Mushroom Chili
Dunk’s Mushrooms
Gluten Free and Vegan! A hearty and satisfying chili with a little heat, perfect for a fall day.
Shop Now! (https://shop.threeriverfa.com/Product/10140?pGuid=6e18b732-bcdb-4ade-9596-baafd1b9ec1e)
** Featured Products on Wholesale this week
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4 Fresh for Wholesale (https://shop.threeriverfa.com/Products/List/7)
https://shop.threeriverfa.com/Product/10128?pGuid=28466c2c-17dd-497f-b57c-fee619d059a9
Cranberries – Sugar Hill Cranberry Co.
Three River Farms
Fresh cranberries from Maine!
Shop Now! (https://shop.threeriverfa.com/Product/10128?pGuid=28466c2c-17dd-497f-b57c-fee619d059a9)
https://shop.threeriverfa.com/Product/1178?pGuid=ed69fb1d-435b-498b-bad2-8ed00bd9bd98
Sweet Potato
Heron Pond Farm
The beuragard and covington varieties have a dark red-orange skin with a moist, sweet, orange flesh.
Shop Now! (https://shop.threeriverfa.com/Product/1178?pGuid=ed69fb1d-435b-498b-bad2-8ed00bd9bd98)
https://shop.threeriverfa.com/Product/5664?pGuid=61c46293-7659-432c-b9a9-af5c1b64e740
Baby Lettuce Mix
Stout Oak Farm
Certified Organic – Fresh and sweet with a little crunch!
Shop Now! (https://shop.threeriverfa.com/Product/5664?pGuid=61c46293-7659-432c-b9a9-af5c1b64e740)
https://shop.threeriverfa.com/Product/8395?pGuid=9cb28265-e6b3-400e-b30a-4b9217d3822a
Spinach Fettuccine
Valicenti Pasta
Blonde semolina pasta flavored with juiced spinach.
Shop Now! (https://shop.threeriverfa.com/Product/8395?pGuid=9cb28265-e6b3-400e-b30a-4b9217d3822a)
** Veggie-GO Tips
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https://youtu.be/S-NZjIfIK8o
Information about our Thanksgiving pre-orders for 2021 plus a brief tutorial on setting up an account and ordering.
** Producer Profile
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** Stout Oak Farm
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Stout Oak Farm is a Certified Organic vegetable farm, operating on conservation land in Brentwood, NH (https://stoutoakfarm.com/) . Farm owner Kate Donald and her team grow a wide variety of vegetables for their CSA and seasonal farm store, and specialize in growing leafy greens of all kinds, including the organic salad greens and microgreens you can find on the Veggie-Go storefront every week. Stout Oak Farm has been Certified Organic by the NH Department of Agriculture, Markets and Food since 2010 and certified by the Real Organic Project (https://www.realorganicproject.org/) since 2020.
https://stoutoakfarm.com/
** Wholesale News
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** Portsmouth Brewery
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The Portsmouth Brewery, New Hampshire’s original craft brewery (https://portsmouthbrewery.com/) , has been serving great food and outstanding handcrafted beers in a friendly, lively atmosphere since 1991. They take as much pride in their food as in their handcrafted beers, preparing all of their soups, sauces, dressings & desserts in house. Using locally produced ingredients, a variety of menus and weekly specials, their food is as good as their beer! Stop by this fall and help the Portsmouth Brewery celebrate their 30th year in business.
** Serving Neighbors in Need
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** $995 raised last week.
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Thank you for helping us feed delicious, local food to neighbors in need through the Local Food Donation and SNAP Delivery Donation programs.
** Brentwood Food Pantry
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Three River Farmers Alliance regularly provides fresh food to the Brentwood Food Pantry — a project of the Pilgrim United Church of Christ in Brentwood, NH.
They are a host church for Seacoast Family Promise, an organization that provides housing and meals for families who are temporarily homeless and they house the Community Food Pantry.
Learn about the pantry here. (http://pilgrimucc-nh.org/about-us/)
Donate Now! (https://shop.threeriverfa.com/Account/Login)
*|FORWARD|* Share the goodness. Tell a friend! (*|FORWARD|*)
** Staff Spotlight
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** We Our Staff’s Recipes!
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Potato Mushroom Soup
“In anticipation of the long soup season ahead, I thought I’d share with you a simple but delicious take on classic potato soup. I love keeping a bit of texture in this soup by not pureeing the whole thing and by adding some extra freshness with wilted kale at the end. Feel free to also puree it all and add more kale or spinach for a cozy green soup.”
-Perri Krywick, 3RFA Administrative Assistant
Ingredients:
8oz of mushrooms, roughly chopped (Dunk’s Mushrooms)
2 tablespoons butter (Casco Bay Creamery)
1/2 teaspoon fine sea salt, more to taste (Maine Sea Salt)
1 onion (Brandmoore Farm)
2 cloves garlic (Willoughby Farm)
1/8 cup dry sherry or white wine (optional)
1 pound potatoes (Heron Pond Farm)
5 cups mushroom or vegetable broth (Dunk’s Mushrooms)
1 cup kale, destemmed and chopped (Two Farmers Farm)
Black pepper, to taste
Directions:
In a large pot, set to medium-high heat, melt the butter, add the mushrooms and salt. Cook, stirring frequently until the mushrooms start to brown, about 5 minutes.
Add the onion to the mushrooms and cook, stirring frequently, until the onions are soft, about 3 minutes. Add the garlic and cook for about 1 minute. Add the sherry, potatoes, and broth and bring to a boil. Reduce the heat to maintain a steady simmer and cook until all the potatoes are tender about 10 minutes.
Use a hand-held blender to purée the soup or, carefully puree in a blender or food processor. If you would like a more textured soup, reserve ⅓ to ½ of the veggies to add back in once the rest of the soup is pureed.
Finally, add the kale greens so they wilt just before serving.
Add salt and freshly ground black pepper to taste. Garnish with fresh parsley or diced crispy bacon!
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