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Farmshare CSA Week 5 7/21

Week of July 21st, Week 5 of CSA


Saturday July 27th & Sunday July 28th
Each of our Blueberry Celebrations and Festivals have unique offerings, but some of the great family-fun activities you might find include:
  • PYO Blueberries (of course)
  • FREE tractor rides
  • FREE kids’ face painting
  • FREE live music
  • FREE blueberry pie eating contest
  • FREE kids’ bouncy house
  • Beer Garden & BBQ
  • Barnyard animals
  • Samplings and Tastings
  • And much, much more
For event details on a specific date, check out our updates on Facebook or call the Farm Market!

What’s in this week’s share?



Green Beans – green, yellow, or purple

Cucumbers – Pickling & Slicing


Summer Squash

Head Lettuce

Salad Greens

Curly Kale

Swiss Chard

Greenhouse Tomatoes




Pick-Your-Own Blueberries now open daily 8am-6pm!!

Our Favorite Recipes!
Any head lettuce can be substituted for the romaine and any onion poppy seed dressing can be used for the dressing



  • 1/3 cup white vinegar
  • 1/4 cup sugar
  • 1 tablespoon chopped red onion
  • 2 teaspoons poppy seeds
  • 1 teaspoon ground mustard
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • Dash Worcestershire sauce
  • 1 cup canola oil


  • 1 chopped romaine
  • 1 cup unsalted cashews
  • 1 cup shredded Swiss cheese
  • 1 cup fresh blueberries 

In a small bowl, whisk the first eight ingredients. Gradually whisk in oil. In a large bowl, combine salad ingredients. To serve, pour dressing over salad; toss to coat.

Cheesy Green Beans


  • 12 oz fresh green beans
  • 1/3 cup panko breadcrumbs
  • 1 tbsp unsalted butter
  • 1 clove garlic
  • 1/4 tsp salt
  • 1/8 tsp pepper
  • 3-4 oz freshly grated cheddar & mozzarella

Clean your green beans and cut each in half.

Place green beans into a large skillet and cover with water; bring to a boil. Reduce heat to medium and simmer until beans start to soften, about 4-5 minutes.

While your green beans simmer, heat a small pan and toast your panko until golden brown, shaking and stirring the pan a few times to prevent burning. Once it starts to brown, remove from heat.

Drain green beans in a colander and return to the pan. Add butter and cook on medium heat for approx. 4-5 minutes or until desired tenderness is reached. Cook them less for al dente and more for softer beans. Add the garlic towards the end and cook until fragrant and soft.

Season with salt and pepper and mix well. Top with cheese and cover pan with a lid if you have one (to get everything all hot and melty!) then top with toasted panko and dive in while it’s hot!


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 |