After a long summer of switching to winter production, Queen’s Greens has returned to our storefront. They are now Certified Naturally Grown – harvesting soil-grown greens in the Massachusetts winter, in tunnels heated only by sunlight. Simple, radical and good.
Ordering is open for Veggie-GO and Wholesale
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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/10133?pGuid=28466c2c-17dd-497f-b57c-fee619d059a9
Ritual – Aera Tea Co.
Three River Farms
A smooth, bright and malty black tea
Shop Now! (https://shop.threeriverfa.com/Product/10133?pGuid=28466c2c-17dd-497f-b57c-fee619d059a9)
https://shop.threeriverfa.com/Product/6793?pGuid=b7289bf5-9f7d-4f68-b612-d75f06b1200d
Spinach
Queen’s Greens
Grown in high tunnels in the soil without any artificial heat or light – a true winter treat!
Shop Now! (https://shop.threeriverfa.com/Product/6793?pGuid=b7289bf5-9f7d-4f68-b612-d75f06b1200d)
https://shop.threeriverfa.com/Product/10141?pGuid=28466c2c-17dd-497f-b57c-fee619d059a9
Apples, Pink Lady – Brookdale Farm
Three River Farms
A crisp variety with a good balance of sweet and tart flavors
Shop Now! (https://shop.threeriverfa.com/Product/10141?pGuid=28466c2c-17dd-497f-b57c-fee619d059a9)
https://shop.threeriverfa.com/Product/1103?pGuid=c670efde-4cb6-4122-8e9a-2e98d9b92524
Garlic
Brandmoore Farm
Certified Organic, cured and trimmed garlic.
Shop Now! (https://shop.threeriverfa.com/Product/1103?pGuid=c670efde-4cb6-4122-8e9a-2e98d9b92524)
** 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/10135?pGuid=28466c2c-17dd-497f-b57c-fee619d059a9
Masala Chai – Aera Tea Co.
Three River Farms
Loose leaf blend of black tea with cinnamon, ginger, cardamom, cloves and black peppers
Shop Now! (https://shop.threeriverfa.com/Product/10135?pGuid=28466c2c-17dd-497f-b57c-fee619d059a9)
https://shop.threeriverfa.com/Product/6793?pGuid=b7289bf5-9f7d-4f68-b612-d75f06b1200d
Spinach
Queen’s Greens
Grown in high tunnels in the soil without any artificial heat or light – a true winter treat!
Shop Now! (https://shop.threeriverfa.com/Product/6793?pGuid=b7289bf5-9f7d-4f68-b612-d75f06b1200d)
https://shop.threeriverfa.com/Product/10141?pGuid=28466c2c-17dd-497f-b57c-fee619d059a9
Apples, Pink Lady – Brookdale Farm
Three River Farms
A crisp variety with a good balance of sweet and tart flavors
Shop Now! (https://shop.threeriverfa.com/Product/10141?pGuid=28466c2c-17dd-497f-b57c-fee619d059a9)
https://shop.threeriverfa.com/Product/9940?pGuid=7fd4fd9c-f3b4-4827-820e-7ecc7c696d9c
Fresh Garlic (wholesale)
Willoughby Farm
greater than 2 inch garlic from our organic farm in Kensington NH.
Shop Now! (https://shop.threeriverfa.com/Product/9940?pGuid=7fd4fd9c-f3b4-4827-820e-7ecc7c696d9c)
** Veggie-GO Tips
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https://nenutritionadvisors.com/2021/08/05/collaboration-with-three-river-farmers-alliance-recipes-for-summer-produce/
New & Improved McKinnon’s Portsmouth Pick-up!
3RFA now has a featured Wholesale market stand inside of McKinnon’s Market in Portsmouth. On Thursdays, our Veggie-GO Pickup will be staffed inside the store at our featured stand. Veggie-GO Pickups at McKinnon’s will no longer take place at our truck in the parking lot. You can now come inside the market to receive your order, chat with our staff, and shop for the rest of your groceries while protected from the winter weather ahead.
** Producer Profile
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** Queen’s Greens
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Queens Greens in Amherst, MA grows salad greens, spinach and other leafy greens in the winter season without any added heat – just sunshine! Their high tunnels are off-grid, no heat, no lights, no fans, no fossil fuel use, no electrical use. This produces delicious frost-sweetened greens with a very low carbon footprint. They are Certified Naturally Grown, meaning their greens are GMO free, grown without the use of synthetic pesticides, herbicides, fungicides or fertilizers. Their greens are grown with thoughtful practices that put the health of people and planet first. Order their spinach this week!
https://www.queensgreensfarm.com/
** Wholesale News
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** Somersworth Farm To School Program
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October was National Farm to School month, and Somersworth celebrated with local foods! Three Rivers and our producer farms–Heron Pond Farms, Brookdale Farm, Stout Oak Farm, and Two Farmers Farm– helped make that happen.
On October 21 and 28, all students and staff at their four schools were treated to a very special, locally sourced lunch in the cafeterias. Somersworth was recently awarded a $96,000 USDA Farm to School grant that seeks to increase access to local foods in schools, fueling healthy bodies and a healthy local economy. Delicious roasted chicken, local greens, local potatoes, and a tasty dessert made with local apples by their friendly Fresh Picks Cafe chefs and servers was a hit. The Somersworth school community is excited for more locally-sourced meals and ingredients on the school menu, eager to eat more sustainably, reduce their carbon footprint, and thrilled to support the many hard-working farmers in our region.
** Serving Neighbors in Need
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** $875 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.
Check out our Donations Partnership video with Sober Sisters Recovery at Malley Farm!
https://youtu.be/4NRh_PNKohc
3RFA’s own Daniel Lohmeyer talks to Moné Cassier of Sober Sisters Recovery at Malley Farm. Topics include Moné’s background and insight into her unique process of helping others and how donations from Three River Farmers Alliance are used to help with her mission.
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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Lacto Fermented Carrots
“These pickles utilize the simplicity of a 2% salt brine, no cooking, and no vinegar to create a veggie that is packed with probiotics! This recipe is based on weight to take into account the water weight of the veggie that you are fermenting. You can use this basic formula to pickle almost anything you would like. Some of my favorites are red onion, beets with ginger, green beans with curry, and, of course, pickling cucumbers. Note that dense root vegetables will take a bit longer to fully ferment than softer and smaller ones. Happy snacking!”
-Perri Krywick, 3RFA Administrative Assistant
Ingredients:
Carrots, washed and sliced (Two Farmers Farm)
Pickling salt or Kosher salt, be sure there are no additives
Distilled water
A few cloves of Garlic (optional) (Willoughby Farm)
A sprig of Dill (optional)
1 pint jar, cleaned but no need to sanitize
Directions
Place a pint-sized jar on a kitchen scale and tare the scale to 0. Pack the jar full of carrots, add garlic, dill or a flavoring of your choice- be sure to leave a little room at the top of the jar for air. Pour the water over the carrots, leaving a ¼ inch gap for air at the top. Find what 2% of the weight of your ingredients is by weighing the carrots, water and herbs combined in the jar and multiply that by .02. That number will be how much salt, by weight, you need to add. Pour the water from the jar into a separate bowl and set aside. Set another small bowl on the sale for the salt and tare to 0. Measure out the salt by weight and pour it into the bowl with water. Stir until the salt is completely dissolved then pour the brine back into your jar with the carrots. Close the lid and leave it out on your counter at room temperature to ferment for about a week.
Over this time the salt will infuse into the carrots and you will start to see the brine bubbling as sugar is converted into lactobacillus bacteria. The gasses created from this fermentation need to be released occasionally so that the jar doesn’t burst. You can either use a jar lid with an airlock attached or you can simply open the jar slightly (known as burping) about once a day. Taste your veggies after a few days to see if they are pickled to your liking. Once they are as pickled as you would like, store the jars in the coldest spot in your fridge to slow down fermentation dramatically. Some discoloration is normal if a carrot sticks up out of the water and is exposed to air, but the rest of the jar should be safe to eat unless you smell something very off. It should smell like mild kraut.
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