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Farmshare CSA Week 12 9/8

Week of September 8th, Week 12 of CSA

Indian Summer Festival

Saturday, September 14th Granite Grass
Sunday, September 15th Monadnock Bluegrass Band


2019 marks the 45th year running that Applecrest has invited our community to celebrate and share in the harvest. Our Festivals offer a break from the tangle of everyday living with pure and simple, honest-to-goodness family fun. They’re a time when moms and dads, grandparents and grandchildren, sisters and brothers, and kids of all ages can reconnect with each other and with the land to make memories that last a lifetime. So, grab the gang and come visit us at Applecrest where, as always, admission and parking are FREE. See you at the farm!

Our Fall Festivals launch on the first weekend in September and run from 11:00am to 5:00pm, both Saturday and Sunday, every weekend, through the end of October. Here’s some of the family fun that you might expect to find (please be sure to call the Farm Market or visit our website for the most up-to-date event details, weather, and picking conditions):

  • Pick-Your-Own Strawberries, Blueberries, Apples, Raspberries, Peaches, Pumpkins, & Cut-Your-Own Flowers (depending on the season)
  • FREE Live Music
  • FREE Pie-Eating Contests
  • FREE Tractor Rides
  • Beer Garden, Serving Local Craft Beers, Wine, Hard Cider, & Soft Drinks
  • Food Trucks
  • Farm-style BBQ
  • Old-Fashioned Creamery, Featuring Locally-Made Ice Cream, Frozen Yogurt, & Sorbets Made with Our Own Grown-On-The-Farm Fruits
  • Our Famous Apple Cider Donuts
  • Barnyard Animals
  • Face Painting
  • Bouncy House
  • Apple Pie & Ice Cream
  • Scratch-Made Baked Goods
  • Free Tastings & Samplings
  • Traditional Corn Roast, Featuring Grilled Sausages, Hot Dogs, Hamburgers, Fire-Roasted Corn, New England Clam Chowder, Fresh Pressed Apple Cider, & More
  • Corn Hole & Other Lawn Games
  • And More…
Need to switch pickup locations for the week because something came up? Head over to your account at and you can make the change if its at least 24 hours before pickup. Just remember to swap yourself back for the following week if it’s just a one time change. Also sending out a reminder to those that have been switching pickup locations over the last few weeks to double check which day they are picking up.

What’s in this week’s share?



Green Beans

Field Cherry Tomatoes

Mixed Field Tomatoes – Heirloom, Yellow, Plum, and/or Regular

Corn – Butter & Sugar or Silver Queen


Mixed Peppers

Cucumbers – Pickling or Slicing

Head Lettuce


Swiss Chard



Peaches – Yellow or White



Pick-Your-Own Peaches, Raspberries, and Apples open daily 8am-6pm!!


Our Favorite Recipes!

Tomato Pie


  • 5 roma tomatoes , peeled and sliced
  • 10 fresh basil leaves , chopped
  • 1/2 cup green onion (or red onion), chopped
  • 1 9-inch pre-baked pie crust
  • 1 cup shredded mozzarella cheese
  • 1 cup freshly shredded cheddar cheese
  • 3/4 cup mayonnaise (or half mayo, half Greek yogurt)
  • 2 Tablespoons freshly grated parmesan cheese
  • salt and freshly ground black pepper
  • Preheat oven to 350 degrees F.
Place the tomatoes in a colander in the sink in a single layer. Sprinkle with salt and allow them to rest for 10 minutes.
Use a paper towel to pat-dry the tomatoes and make sure most of the excess juice is out. (You don’t want wet (juicy) tomatoes or your pie will turn out soggy).
Layer the tomato slices, basil, and onion in pre-baked pie shell (see my note above in the post about how I prepare the pie crust.) Season with salt and pepper.
Combine the grated cheeses and mayonnaise or Greek yogurt together.
Spread mixture on top of the tomatoes and sprinkle parmesan cheese on top.
Bake for 30 minutes or until lightly browned. Allow to rest for at least 15 minutes before cutting and serving.
  • Ingredients You’ll Need

    • Tomatoes (about 5-6 lbs for every quart of sauce that you want to make)
    • Chopped onions (one medium onion per quart of sauce)
    • Minced garlic (one to one-and-a-half cloves per quart)
    • Olive oil
    • Basil (1/2 tsp per quart)
    • Oregano (1/2 tsp per quart)
    • Salt
    • Pepper

    You May Also Want to Add:

    • Carrots
    • Peppers
    • A small amount of sugar
    • Additional spices

    You can use any type of tomato to make tomato sauce, but your sauce will come together faster and easier if you use paste tomatoes. They have less water content and fewer seeds.

    Boil the Tomatoes

    Start by plunging your tomatoes into boiling water for one to two minutes. This will loosen their skins, so they’re much easier to remove in the next step. Then, rinse the tomatoes in cool water to stop the cooking process, and set them aside to cool and drain.

    Remove the Skins, Stems and Seeds


    Once the tomatoes are cool enough to handle, remove their skins, and cut out the spot where the stems used to attach to the tomatoes (this is referred to as coring the tomatoes). Then, slice the tomatoes in half, and scoop out the seeds. Don’t worry if you miss some. A few left behind won’t hurt a thing.

    Saute the Onion and Garlic


    Add a small amount of olive oil to the bottom of a large pot (around 1/4 cup). Then, saute the onions and garlic until they’re soft (a few minutes should do it).

    If you’d like to add carrots or peppers to your sauce, saute them along with the onions and garlic.

    Combine All the Ingredients and Cook


    Add the tomatoes and all of the remaining ingredients to your onion-garlic mixture, and bring the pot to a boil. Then, reduce the heat, and simmer uncovered until the sauce reaches your desired thickness. Stir frequently to keep the sauce from burning. This will take at least two to three hours but could take longer if there’s a lot of water in your tomatoes (non-paste tomatoes tend to have more water content, but so do tomatoes grown during rainy years).

    Jar Your Sauce

    Pour your finished sauce into jars. Use freezer jars if you want to freeze your sauce or canning jars if you’d like to can your sauce for shelf-stable storage.

    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!


    Each and every week we do our absolute best to get to you the veggies we include in this newsletter so you can plan your week accordingly. Despite all our best plans and intentions, share contents are subject to last minute changes due to weather, field conditions and random acts of mischief by our beloved Mother Nature.  This means some weeks that half and full share compositions might not be identical and we will make up where applicable.


    See you on the farm or on the road!


    The FarmShare Team

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