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Farmshare CSA Week 19 10/27

Week of October 27th, Week 19 of CSA

Only 2 weeks of CSA left!!

Please be sure to bring your box AND a cooler, cardboard box, or bag with you to pickup, as we will not be handing out wooden boxes for the last week.  All members will be allowed a grace period of 1 week to return their box to the farm.  Please note that a $25 charge will be applied to members that do not return their box to the farm by November 9th.

For those members with Farmigo Credits left in your account, you have just a few short weeks to use it up!

You can apply these credits towards any webstore purchases before the season’s end.  When making an online purchase all you have to do is opt to pay with your Farmigo Credits!

If you have any questions or need help just email us at


Apple of the Week!


Discovered in 1934 in New Zealand, Gala’s quickly became a favorite among apple lovers. It’s a cross between a Golden Delicious and Kidd’s Orange Red giving it a mildly sweet flavor and a long availability for harvest. Gala’s are firm, crisp, and perfectly sweet and it’s generally smaller apple making it a perfect lunchbox apple.


What’s in this week’s share?




Red Beets

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

Mixed Peppers

Head Lettuce

Winter Squash

Sugar Pumpkin





Cider Donuts!


Our Favorite Recipes!

Beet and Sweet Potato Fries


  • 1/2 cup reduced-fat mayonnaise
  • 1 teaspoon pink peppercorns, crushed
  • 1/2 teaspoon green peppercorns, crushed
  • 1/2 teaspoon coarsely ground pepper, divided
  • 1 large sweet potato (about 1 pound)
  • 2 tablespoons olive oil, divided
  • 1/2 teaspoon sea salt, divided
  • 2 large fresh beets (about 1 pound)

In a small bowl, combine the mayonnaise, peppercorns and 1/4 teaspoon ground pepper. Cover and refrigerate until serving.

Peel and cut sweet potato in half width wise; cut each half into 1/2-in. strips. Place in a small bowl. Add 1 tablespoon oil, 1/4 teaspoon salt and 1/8 teaspoon pepper; toss to coat. Spread onto a parchment paper-lined baking sheet.

Peel and cut beets in half; cut into 1/2-in. strips. Transfer to the same bowl; add the remaining oil, salt and pepper. Toss to coat. Spread onto another parchment paper-lined baking sheet.

Bake vegetables, uncovered, at 425° for 20-30 minutes or until tender, turning once. Serve with peppercorn mayonnaise.


Preheat oven to 325 degrees F (165 degrees C). Line a baking sheet with aluminum foil; lightly oil the foil.

Arrange pumpkin halves onto the prepared baking sheet, cut sides down.

Bake in preheated oven until flesh is tender throughout, about 40 minutes. Set aside until cool enough to handle.

Increase oven heat to 425 degrees F (220 degrees C).

Scrape pumpkin flesh into a large mixing bowl. Add eggs, heavy cream, sour cream, demerara sugar, flour, pumpkin pie spice, and salt; beat until smooth. Pour the pumpkin mixture into pie crusts.

Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 45 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 |