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Farmshare CSA Week 8 7/18

Week of August 18th, Week 9 of CSA

JUST PEACHY CELEBRATION: Saturday, August 24th (11am-3pm)

Grab the last of our juicy, sun-ripened peaches with a fun-filled day of Pick-Your-Own Peaches and loads of family-fun activities!

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.

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?



Corn – Butter & Sugar or Silver Queen



Green Beans – green, yellow, or purple

Cucumbers – Pickling & Slicing

Zucchini – Yellow or Green

Summer Squash

Curly Kale

Swiss Chard




Early Season Apples! Jersey Mac, Paula Red, or Gravenstein

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


Our Favorite Recipes!

Corn Salad


  • 5 ears of corn, shucked
  • 1/2 cup small-diced red onion (1 small onion)
  • 3 tablespoons cider vinegar
  • 3 tablespoons good olive oil
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 cup julienned fresh basil leaves

In a large pot of boiling salted water, cook the corn for 3 minutes until the starchiness is just gone. Drain and immerse it in ice water to stop the cooking and to set the color. When the corn is cool, cut the kernels off the cob, cutting close to the cob.

Toss the kernels in a large bowl with the red onions, vinegar, olive oil, salt, and pepper. Just before serving, toss in the fresh basil. Taste for seasonings and serve cold or at room temperature.


Shaved Cucumber Greek Salad


  • 2 cucumbers
  • 1 pound tomatoes, cut into 3/4-in. wedges
  • 2/3 cup pitted Castelvetrano olives
  • 1/2 cup sliced green onions
  • 1 1/2 ounces feta cheese, crumbled (about 1/3 cup)
  • 2 teaspoons fresh oregano leaves
  • 3 tablespoons extra-virgin olive oil
  • 2 tablespoons Champagne vinegar or white wine vinegar
  • 1/2 teaspoon cracked green peppercorns
  • 1/8 teaspoon kosher salt

Shave cucumbers into long strips using a vegetable peeler to equal about 6 cups. Arrange cucumber strips, tomatoes, and olives on a large platter. Sprinkle with green onions, feta, and oregano. Drizzle with oil and vinegar. Sprinkle with green pepper and salt.

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!


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 |