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FarmShare C.S.A. Newsletter, week of September 2, 2014

What’s in this week’s box?

Green beans


Salad greens


Butter & Sugar Corn

Roma Tomatoes

Field Tomatoes

Cherry Tomatoes


Jersey Mac Apples



**Quick Note about deliveries: Occasionally what we plan on putting in the boxes for the week change by the time delivery actually comes around. This is affected by several factors: weather can quickly and ruthlessly destroy a crop, what we thought was a completely ready row of carrots (for example) is only in fact half ready, miscommunication between the CSA Coordinator and the Veggie manager, etc.

In the end, as a CSA member know that these are normal occurrences and that there is the occasional discrepancy from the emailed list  of box contents. Thank you!


Storage, handling and general cooking tips…



Our summer apples are in, and you guys are getting the cream of the crop. Jersey macs, related to the famous Mackintosh, are tart and tender. If you are a Mackintosh fan, you need not wait for them to ripen, these Jersey macs will keep you satisfied for now. Gravenstein apples are native to Denmark and were discovered in the 1600s as a chance seedling. These early guys are excellent for cooking and make fantastic cider and apple sauce.

Storage and Handling

Apples should be kept uncovered or in a perforated plastic bag in the refrigerator. Warm temperatures will cause apples to lose their crispness and flavor, so if they are kept out of the refrigerator, make sure it is in a cool, ventilated place far from direct sunlight. To prevent cut apples from turning brown, sprinkle with lemon juice or soak them in a bowl of ½ cup water and 2 tbsp lemon juice.



 Storage –  Store the beet roots, with the rootlets (or “tails”) attached, unwashed, in a plastic bag in the crisper bin of your refrigerator.  They will keep for several weeks, but their sweetness diminishes with time; so try to use them within a week.

 Handling – Just before cooking, scrub beets well and remove any scraggly leaves and rootlets.  If your recipe calls for raw beets, peel them with a knife or vegetable peeler, then grate or cut them according to your needs.

 Just before cooking or consuming, scrub beets well and remove any scraggly leaves and rootlets.  If your recipe calls for raw beets, peel them with a knife or vegetable peeler, then grate or cut them according to your needs. Try baking beets at 350-400 degrees for an hour or until they are easily pierced with a fork.  Cut the tops and bottoms off and the skin should easily slip off. Why not add some other root vegetables to the dish along with olive oil, garlic, herbs, and salt. I like to boil beets as well. Boil beets 45 minutes to an hour depending on size, they should easily pierce when done. Plunge them directly into cold water after boiling and the skins will slip right off. Then slice and top with fresh lime juice. Please don’t miss the opportunity to have your kids taste beets! My daughter loves them and they are chock full of fiber, vitamins (lots of Bs and C!), minerals (iron, magnesium), and antioxidants. Plus, they look beautiful on the plate.

Green Beans

This tasty bean is among one of the only ones that can be enjoyed fresh, plus it packs a punch full of benefits! Green beans are an excellent source of folate, fiber, and  potassium. Surprisingly, green beans are also full of cancer fighting carotenoids. Toss it in with your salad, stir fry with some oil, or steam to go along with your chicken and rice.

Storage and Handling

Store unwashed fresh beans pods in a plastic bag kept in the refrigerator crisper. Whole beans stored this way should keep for about seven days. Wash in cold water right before using. Trim and cut the ends off right before using.

Cook tips

Use raw beans for dipping, (we love it with hummus) or in with your salad. Build a composed Salad Nicoise and combine with boiled potatoes and tuna. Marinate in your favorite dressing and saute with garlic to make a tasty side for dinner.



 Storage- Eggplant prefers to be kept at about 50 degrees F, which is warmer than most refrigerators and cooler than most kitchen counters.  Wrap unwashed eggplant in a towel (not in plastic) to absorb any moistrue and keep it in the vegetable bin of your refrigerator.  Used within a week, it should still be fresh and mild.

 Handling- Rinse eggplant in cool water and cut off the stem.  Many people like to peel, salt, and drain their eggplant to draw out any bitter flavor; however, bitterness develops only in eggplant that has been stored for a while, so with farm fresh specimens this is generally not necessary.  Many recipes cal for salting in ofder to make the vegetable less watery and more absorbent– much like draining tofu.  Salting is not an essential step, but it can greatly enhance the taste and texture of your dish and is well worth the extra effort.

 Eggplant’s thick skin can be difficult to cut.  Do so carefully with a sharp knife.  The shape of an eggplant determines how it is best prepared.  Slice a straight, narrow eggplant into rounds for grilling or broiling, and cut a rounded, bulbous eggplant into cubes for stews and stir-fries.


Storage and Handling

Melon can keep up to a week, whole and uncut, into your fridge. IF your melon has been sitting in your car and its a hot day, let it cool off before sticking it right into the fridge, as the drastic temperature change will cause the fruit to spoil faster. Melons can be eaten cut up, wrapped in salty, cured meats, in fruit salad, or even sliced and grilled.



Corn is quintessential Americana, synonymous with BBQs, Summertime, and Grilling. There isn’t a red-checkered tablecloth on a picnic table that won’t see a bowl of these steaming ears. Sweet corn is not only tasty it also contains fiber, protein, vitamin C, thiamin, riboflavin, niacin, magnesium and phosphorous. Fun fact: there is one silk for every kernel of corn, on average there are 800 kernels in 16 rows on each ear of corn. Here at Applecrest we grow about 5 acres of corn, which at the height of the season will remove about 40 tons of carbon dioxide from the air, talk about goin’ green!

Storage and Handling 

Corn can be stored in its husk up to four days in the refrigerator but it will be at its sweetest the closer it is to the day it was picked. Corn can also be frozen. Boil your ears of corn for 4-6 minutes, cool in an ice bath, cut kernels off the cob, store in air tight container (bag or tupperware works), and stick in freezer. You’ll thank yourself on a cold February night, when you can taste these sun kissed kernels alongside your meatloaf and mashed potatoes.

Cook tips

Corn can be grilled, boiled, or roasted. Easily eaten directly off the cob, added to a salad, or frozen for later use.

Salad Greens (Lettuce/Mesclun)

 Storage- Store unwashed lettuce or mesclun in a plastic bag in the refrigerator. To store lettuce or greens that you have already washed and dried, roll the leaves loosely in a kitchen towel, put the towel in a plastic bag, and place the package in the vegetable crisper bin.  Wet greens will spoil quickly, so make sure they are truly dry before refrigerating them.  If you have a salad spinner, wash and spin the greens before refrigerating them.  Eat mesclun mix within three or four days, and use lettuce within a week.

 Handling- Salad greens bruise easily, so be sure to handle them gently.  For lettuce, slice the head at its base with a sharp knife and let the leaves fall open.  Discard any damaged or leathery outer leaves and tear large leaves into bite sized pieces.  Both lettuce and mesclun mix can be washed by swishing them around in a basin of cold water.  If a lot of dirt collects in the water, wash them a second time.  Dry the greens in a salad spinner, or if you don’t have one, place them loosely in a mesh bag or thin towel, then go outside and swing them around your head.



The sun-loving tomato’s arrival could mean only one thing—Summer is definitely here! This delectable, heart healthy summer fruit, beyond being a palate pleaser is fantastic in so many ways. Tomatoes can be eaten raw, stewed, sun dried, in soup, as a snack, with balsamic vinegar and fresh mozzarella, chopped into salsa, on sandwiches and burgers. The possibilities are endless.

FYI-Tomato paste will remove chlorine from hair, especially if you have blond hair and the recent heat wave has turned you into a pool diving mermaid and your locks are now greenish.

Did you know that tomatoes are thought to originate in Peru where their Aztec name “xitomatl’ means “plump thing with a navel”.


Tomatoes bruise easily, so handle them with care. Wash and dry your tomatoes before storing. Unless you’re planning to store your tomatoes for over a week, a windowsill, counter-top or bowl, stem side down, works fine. If you know you won’t use them in the next few days, then lower temperatures (a cool entryway) will help to preserve the fruit. Contrary to our common practice in the US, storing in a refrigerator is not otherwise recommended, as the cooler temperatures can reduce flavor and cause mushiness and mealyness. Your fresh-picked tomatoes will last longer on the kitchen counter than store-bought ones anyways, which are probably a few days old when you get them.



Storage and Handling

Blueberries are delicate and fickle, be gentle with them. Keep your fresh blueberries refrigerated, unwashed, in their container. They should last up to two weeks. Water on fresh blueberries hastens deterioration, so do not wash before refrigerating. Blueberries are highly perishable so do try to use them as soon as possible.


Recipes of the Week!

It is definitely Tomato week this week, feel free to share good tomato sauce recipes and any other clever tomato storage recipes.

  • Naked Tomato Sauce
  • Bruschetta
  • Mediterranean Stuffed Tomatoes
  • Roasted Tomato and Corn Salsa
  • Sweet Corn Arepas with Avocado Sauce
  • Eggplant Chips with Basil Yogurt Dip
  • Pan-seared scallops with roasted beets and orange-dill butter sauce
  • Peach Crumble Slab pie


Naked Tomato Sauce

from Smitten Kitchen

  • 3 pound plum tomatoes
  • 3/4 teaspoon coarse salt
  • 1 large clove garlic, thinly sliced
  • Pinch of red pepper flakes
  • Small handful basil leaves, most left whole, a few slivered for garnish
  • 1/4 cup olive oil
  • 12 ounces (3/4 pound) dried spaghetti
  • 1 tablespoon unsalted butter, or maybe two if nobody is looking

Bring a large pot of water to boil. Cut a small X at the bottom of each tomato. Blanch the tomatoes in the boiling water for 10 to 30 seconds, then either rinse under cold water or shock in an ice water bath. Peeling the tomatoes should now be a cinch. Discard the skins. Keep the pot full of hot water — you can use it to cook your spaghetti in a bit.

Cut each of your tomatoes in half lengthwise and scoop out the seeds with your fingertips into a small strainer set over a bowl. Ditch the seeds, reserve the juices.

Add tomatoes and salt to a large saucepan (you’ll be adding the pasta to this later, so err on the big side) and turn the heat to medium-high. There are several ways to break the tomatoes down (with your hands, chopping, an immersion blender that I don’t think Italian Grandmothers would approve of but don’t worry, they’re not in the kitchen with you anyway) but I loved Conant’s suggestion of a potato masher, as it gives you the maximum control over how chunky, smooth you want your sauce.

Once the sauce has begun to boil, turn your heat down to medium-low and gently simmer your tomatoes for 35 to 45 minutes, mashing them more if needed. If they begin to look a little dry, add your strained and reserved tomato juices.

While the tomato sauce cooks, combine garlic, a few whole basil leaves, a pinch of red pepper flakes and 1/4 cup olive oil in a small saucepan. Heat them slowly, over the lowest heat so that they take a long time to come to a simmer. Once it does, immediately remove it from the heat and strain the oil into a small dish. You’ll need it shortly.

When the tomato sauce has been simmering for about 25 minutes, bring your tomato-blanching pot of water back to a boil with a healthy helping of salt. Once boiling rapidly, cook your spaghetti until it is al dente, i.e. it could use another minute of cooking time. Reserve a half-cup of pasta cooking water and drain the rest.

Once your sauce is cooked to the consistency you like, stir in the reserved olive oil and adjust seasonings to taste. Add drained spaghetti and half the reserved pasta water to the simmering tomato sauce and cook them together for another minute or two. Add remaining pasta water if needed to loosen the sauce. Stir in the butter, if using, and serve immediately with slivered basil for garnish. We found that sauce this good, this simple and rich, needs no grated cheese.


Tomato Bruschetta Recipe

From Taste of Home

  • 10 fresh basil leaves or 1/2 teaspoon dried basil
  • 2 cups tomatoes, seeded and chopped
  • 2 tablespoons balsamic vinegar
  • Salt and pepper to taste
  • 1/3 cup pure olive oil
  • 2 garlic cloves, minced
  • 1 French bread baguette


  1. Stack 5 basil leaves one on top of each other; roll up. Slice crosswise thinly. Repeat with remaining basil. Combine tomatoes, balsamic vinegar and basil. Season with salt and pepper.
  2. Combine olive oil and garlic in a small microwave-safe bowl. Microwave on high 30 seconds.
  3. Cut bread into slightly angled 1/4-in. pieces. Brush with olive oil mixture; place on baking pan. Bake at 425° for 6-8 minutes or until golden brown. Just before serving, drain excess liquid from tomatoes. Spoon mixture evenly over bread slices. Serve immediately. Yield: about 2-1/2 dozen.


Mediterranean Stuffed Tomatoes

From Cookie + Kate

  • 1 cup cooked red or black quinoa
  • 8 medium  tomatoes
  • ⅓ can quartered artichokes (about 4 ounces, or ½ cup), roughly chopped
  • ½ cup full fat feta, plus a few tablespoons extra for topping
  • 15 kalamata olives, sliced thin
  • 1 tablespoon olive oil
  • 2 cloves fresh garlic (minced or use a garlic press)
  • ground sea salt, to taste
  1. Cook your quinoa: Measure out ⅓ cup of quinoa, pour into a mesh colandar, and rinse the quinoa under running water for a minute. Pour the rinsed quinoa into a small pot and add ⅔ cup water (you’re going for a 1:2 ratio of quinoa and water). Bring to a boil, then cover and simmer for 15 to 18 minutes. Remove from heat, let sit for a few minutes, and fluff with a fork. ⅓ cup uncooked quinoa should yield a little over one cup cooked quinoa. I would use all of it in the filling.
  2. Preheat oven to 375 degrees Fahrenheit
  3. Core the tomatoes by slicing off the top ⅛ inch of each tomato. Run a small knife vertically around the core. Be careful not to cut through the bottom. Use your finger to gently pull out the core and use the knife to clean out any excess left inside.
  4. In a medium bowl, mix together the filling (cooked quinoa, feta, artichokes, olives, olive oil and garlic).
  5. Taste and add salt if necessary (feta and olives are salty to begin with, so you may not need any).
  6. Spray your dish with cooking oil and brush the tops of the cored tomatoes with olive oil.
  7. Use a spoon to stuff the tomatoes with the quinoa mixture.
  8. Top each tomato with extra feta.
  9. Bake for 15-20 minutes, until the feta starts to turn golden.
  10. Garnish each tomato with a small basil leaf.


Roasted Tomato and Corn Salsa

From Naturally Ella

  • 2 lbs cherry/roma tomatoes
  • 2-3 cloves garlic
  • 1 serrano pepper
  • 1 large onion
  • 2 tablespoons olive oil
  • 2 ears sweet corn
  • juice from a lime
  • 1 cup cilantro
  • ½ teaspoon salt
  1. Preheat oven to 400˚.
  2. Slice tomatoes in half and place on a baking tray. Roughly chop the serrano pepper, garlic, and onion. Toss with 1 tablespoon of olive oil and sprinkle over tomatoes. Place in over and roast until everything is soft and lightly browning, 45-55 minutes.
  3. Remove corn from cob. Easiest way to do this is remove husk and place perpendicular in a large bowl, carefully cutting downwards. Toss with remaning tablespoon of olive oil and place on a separate baking tray. Roast until lightly browning, 15-20 minutes.
  4. In a food processor, combine roasted tomato mixture and cilantro. Pulse until combined. Squeeze in lime juice and salt, pulsing a few more times. Remove, place in a bowl, and stir in roasted corn.


Sweet Corn Arepas with Avocado Sauce

From The Faux Martha


1 c. milk
1/2 c. fresh corn, roughly chopped
4 tbsp. unsalted butter
1 c. cornmeal, finely ground
1/2 c. masa
1/4 c. pure cane sugar
1/4 tsp. kosher salt
1/2 c. mozzarella, shredded
Avocado Sauce
1/2 avocado
1/4 c. onion
1 tbsp. fresh cilantro
1 clove garlic
1/2 tsp. kosher salt
1/4 tsp. cumin
1/2 c. water
1/2 lime, juiced
1 tbsp. olive oil


  1. Make the arepas. In a small saucepan, combine milk, corn, and butter. Heat on medium until warmed throughout and butter is melted. Set aside to cool.
  2. In a bowl, stir together cornmeal, masa, sugar, and salt. Once milk mixture has cooled, pour over cornmeal mixture and stir until just combined. Stir in mozzarella. Allow to rest in the fridge for 30 minutes.
  3. Meanwhile, make avocado sauce. In a food processor, combine all ingredients. Process until smooth, about 1 minute. Taste and adjust seasonings if necessary.
  4. Cook arepas. Once arepa batter has rested, remove from fridge. Using a 2 oz. spring release scoop, divide batter evenly on a baking sheet lined with parchment or wax paper. Press out into the shape of a patty, about 1/2″ thick. Heat a non-stick skillet to medium-high heat. Cook arepa for about 2 minutes a side, adjusting the heat as necessary. These can be made ahead and warmed in the oven before serving.
  5. Serve. Top arepas as you wish, keeping the spicy, sweet, and sour flavor profile in mind. We love shredded chipotle chicken, sautéed peppers and onions, black beans, white cheese, and avocado sauce. When we have extra time, diced fried plantains take it to a whole new level. Vegetarian? Cook your black beans with finely chopped chipotles in adobo for the same effect.


Eggplant Chips with Basil Yogurt Dip

from Greatist

  •  1 medium globe eggplant, thinly sliced
  • 2 tablespoons olive oil
  • 4 cloves garlic
  • Kosher salt (about 1 cup — to prepare the eggplant slices!)
  • 1 cup plain Greek yogurt
  • 1 small cucumber, peeled and diced
  • 1/2 cup basil leaves, roughly chopped
  • 1 teaspoon lemon juice
  1. Preheat oven to 400 degrees.
  2. While oven is preheating, line a baking sheet with a few paper towels and arrange eggplant slices in a single layer. Generously coat the eggplant with the kosher salt, and cover with a second paper towel. Let sit for 10 minutes.
  3. After 10 minutes, firmly press  down on the slices to extract water from them. Wipe the water and salt from the eggplant slices and lay them back on the baking tray (without paper towel). Set aside.
  4. In a food processor (or mortar and pestle), combine the olive oil and 2 cloves of the garlic, and blend or mix until a smooth paste forms.
  5. Brush the eggplant slices with the garlic oil, then sprinkle with 1/2 teaspoon of salt.
  6. Bake for 12 minutes, then flip and bake for 12 minutes on the other side. Chips should be crispy and dark brown  — if they are still soft, bake for another 3-5 minutes.
  7. While eggplant chips are baking, blend cucumber slices, basil leaves, and remaining garlic cloves in either a food processor or mortar and pestle. Scrape into a colander to drain out excess water. Mix remaining solids with yogurt and lemon juice, and season to taste with salt.
  8. Serve warm chips with the dip. Enjoy!


Roasted Beet and Apple Soup

1/2 pound red beets (about 3 medium)

2 tbsp olive oil
1 leek (white and pale green parts only), sliced
2 cloves of garlic, chopped
1 apple, cored, peeled and diced
1/8 teaspoon ground ginger
3 cups vegetable stock
2 tbsp lemon juice
Salt and pepper

Preheat oven to 350 degrees F. Wrap beets in foil and roast until tender when pierced with fork, about 1 hour. Cool. Peel beets. Dice

Heat oil in a heavy medium saucepan over medium-high heat. Add leek and garlic and cook 5-8 minutes until tender. Stir in apple, beets and ginger. Cook 1-2 minutes.  Add stock.  Bring to boil. Reduce heat to low, cover, and simmer until vegetables are very tender, about 25 minutes. Add lemon juice.  Cool soup slightly. Working in batches, puree soup in blender or puree with immersion blender.  Season with salt and pepper and serve.


pan-seared scallops with roasted beets and orange-dill butter sauce

From Epicurious

3 oranges
3 cups 1/2-inch cubes peeled beets (from about 6 medium) varied colors, if you like
3 1/2 tablespoons vegetable oil
1 cup dry white wine
1/3 cup thinly sliced shallots
1/4 cup orange juice
1/2 cup whipping cream
1/2 cup (1 stick) chilled unsalted butter, cut into 1/2 inch cubes
1 teaspoon Sherry wine vinegar
2 tablespoons chopped fresh dill
18 large sea scallops

Peel and remove pith from oranges. Cut between membranes to release segments.

Preheat oven to 350. Toss beets with 1 1/2 tbsp. of the oil on a rimmed baking sheet to coat. Salt and pepper. Roast until tender, stirring occasionally, about 50 minutes.

Combine wine, shallots, and juice in a small saucepan over medium-high heat. Boil until reduced to 1/3 cup, about 10 minutes. Add cream; reduce heat and simmer until thickened, about 5 minutes. Strain and discard solids.

Return liquid to same saucepan over med-low heat. Add butter, several pieces at a time, and stir until melted (do not boil). Whisk in vinegar. Season with salt and pepper. Stir in dill. Keep warm.

Heat remaining oil in large nonstick skillet over high heat. Sprinkle scallops with salt and pepper. Add scallops to skillet and cook until brown on both sides and just opaque in center, about 2 1/2 minutes in total.


Peach Crumble Slab Pie

From NY Times

“Juicy, fruit-filled, buttery and gently spiced, this recipe splits the difference between a peach pie and a crumble: a flaky, all-butter crust is a bed for the jammy sliced peaches, but a cinnamon-scented crumble tops it all off. Even better, this recipe feeds a crowd, making it ideal for toting to a picnic or barbeque. When peaches and nectarines aren’t in season, you can make this with a mix of plums and blueberries, cherries or ripe sweet pears. It’s best eaten after it cools on the day you bake it, but no one will turn it down the next day, either.”

12 to 16 servings

For the crust:

  • 2 1/2 cups/300 grams all-purpose flour, more as needed
  • 3/4 teaspoon/4 grams fine sea salt
  • 2 1/2 sticks/10 ounces/285 grams cold unsalted butter, cut into 1/2-inch pieces
  • 4 to 6 tablespoons ice water, as needed

For the filling:

  • 6 pounds ripe peaches, nectarines or a mix, pitted and cut into 1 1/2-inch chunks
  • 1 1/4 cups/135 grams packed light brown sugar, more to taste
  • 1/3 cup/50 grams instant tapioca
  • Zest of 3 lemons
  • 3 tablespoons/45 milliliters fresh lemon juice
  • 1 1/2 teaspoons/5 grams finely grated nutmeg
  • 1 vanilla bean, split lengthwise and seeds scraped, or 1 teaspoon/5 milliliters vanilla extract
  • 1 teaspoon/6 grams fine sea salt

For the crumble topping:

  • 1 1/2 cups/180 grams all-purpose flour
  • 1 cup/200 grams packed dark brown sugar
  • 2 teaspoons/10 grams ground cinnamon
  • 1 1/2 teaspoons/3 grams ground ginger
  • 1/2 teaspoon/3 grams fine sea salt
  • 1 1/2 sticks/6 ounces/170 grams unsalted butter, cubed

For the crust:

In a food processor, briefly pulse together flour and salt. Add butter and pulse until mixture forms chickpea-size pieces (6 to 8 1-second pulses). Add ice water 1 tablespoon at a time and pulse until mixture is just moist enough to hold together. Form dough into a large ball. Wrap with plastic and flatten into a disk. Refrigerate at least 1 hour.
Using a lightly floured rolling pin, gently roll out dough to an 11-x-15-inch rectangle, dusting with flour if dough is sticking. Fold dough in half and transfer to a 9-x-13-inch baking dish. Carefully press crust into the bottom of the pan and completely up the edges so it’s flush with the top of the pan (you don’t need to crimp the dough). Return crust to refrigerator while you prepare the filling and crumble topping.

For the filling:

In a large bowl, toss together peaches, sugar, tapioca, lemon zest and juice, nutmeg, vanilla and salt. Let stand 20 to 30 minutes. Taste and add a little more sugar if needed.
Meanwhile, heat oven to 425 degrees. Place a large rimmed baking sheet on the oven floor to preheat. Arrange one oven rack on the lowest position and a second rack in the center position.

For the crumble topping:

Whisk together flour, sugar, cinnamon, ginger and salt. Mix in butter with your fingertips until mixture is uniformly moist and comes together in large clumps.
Spoon filling into crust and top with crumble. Move baking sheet to the lowest rack and place pie on baking sheet. Bake 15 minutes. Reduce oven temperature to 375 degrees. Move baking sheet with pie to the center rack. Continue baking until pie is golden brown and filling is bubbling, about 1 hour. Transfer to a wire rack to cool completely before slicing. Note: Measurements for dry ingredients are given by metric weight for greater accuracy. The equivalent measurements by volume are approximate.

As a reminder, part of the fun of being a member of a CSA is collaborating with your community, so always feel free to post cooking suggestions or feedback on recipes that we post, or favorite recipes of your own that you’d like to share.


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Applecrest Farm | 133 Exeter Road (Rt.88) | Hampton Falls, NH 03844 | Phone 603.926.3721 |