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Farmshare CSA Week 6 7/29

Week of July 29th, Week 6 of CSA

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 – 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 first white and yellow peaches have been picked and are ready to eat! We have only been able to harvest just a few boxes so far, but soon we will be in peach heaven. Swing by the market to use your 15% discount!!
Our Favorite Recipes!
  • 1 bunch kale, rinsed, tough stems removed and chopped
  • 3-4 carrots, grated or julienned
  • 1 cup craisins
  • 1/4 cup Apple Cider Vinegar
  • 2 Tbsp extra virgin Olive oil
  • 1/2 Tbsp granulated sugar
  • 1/2 tsp salt and 1/8 tsp black pepper, or to taste
  • 1 small red onion, thinly sliced
  • 1 – 1 1/2 cups fresh blueberries added before serving

Stir together the dressing: 1/4 cup cider vinegar, 2 Tbsp oil, 1/2 Tbsp sugar, 1/2 tsp salt and 1/8 tsp black pepper.

In a large mixing bowl, combine chopped kale, grated carrots and 1 cup craisins. Add dressing and toss the salad together until leaves are evenly coated with dressing. Cover and refrigerate at least 3-4 hours or overnight.

Toss in thinly sliced red onion and blueberries before serving.
Quick Kale Tip: To remove the tough stems from kale, hold the base of the stem with one hand, pinch at the base of the leaf with the other hand and pull it up the stem to remove the leaves. Stack leaves and chop into small bite size pieces as you would with romaine lettuce. Spin it dry as you would any lettuce.

Zucchini Chips

Preheat oven to 375 degrees.

Place zucchini in a bowl. Drizzle olive oil over zucchini and lightly toss to coat; season with salt. Spread zucchini onto a baking sheet.

Bake in the preheated oven until lightly browned, about 20 minutes.

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 |