Journal

Summer CSA Signup

6/19/2017

By being a part of our CSA you're not only building a strong local economy by keeping your meat spending dollars in your own community, you're also entering into the Prospect Farm CSA community. With your membership you have access to our index of grass-fed recipes and are able to stay connected to how good food is raised through our monthly newsletters and other CSA membership benefits.

Join our membership by July 10th!

Visit the CSA page NOW! Click here!

The Next Chapter

5/6/2017

MOVING TO VERMONT
We're now the proud owners of a 70 acre farm in Lunenburg, Vermont. Located at 507 Lancaster Road, Route 2. It is ~25 minutes from Littleton and ~10 minutes from Lancaster. We are thrilled to be sharing this news with you!
Thanks for reading the story below.

Moving Forward
This is a huge leap forward for the Prospect Farmily. Managing our own property will offer us the opportunity to tailor our practices and use of the land, grow the size of our operation, and be provided with long term sustainability. This will allow us to reach more goals within our methods and offerings. We promise we are taking you in the right direction, and we will only go up from here!

Our Commitment
We are committed to making this a seamless transition for all of our customers. This move is as much for you as it is for us. We are dedicated to the region we are currently serving, and that won't change. We will do anything necessary to continue to offer convenient access for everyone. Please don't hesitate to ask us questions or make requests!

Our History
In 2011, when Prospect Farm was established, we farmed this exact property. At the time we did not have the proper resources to make it work, given its lack of traditional infrastructure. So, we moved to Lisbon where we built up our operation. Now, it has become time for us to own, and surprisingly the Lunenburg farm became an option. It is a practical location for our livestock operation, and holds a special place for us. It's where we first started to farm, and it's actually where we got married. A sweet full circle of events.

Visit Us
Please come visit the new farm, where there is open pastureland, mountain views (on a clear day), it is right on the Connecticut River, and has a regionally historic 1930's dairy barn. It's a special place. We can't wait to share it with you. Always feel free to just stop by, but we do suggest letting us know in advance, so that we can be available to show you around.

With Gratitude,
Lane + Meryl

From the Farmer's Kitchen...

3/10/2017

No Easier Chicken Soup From Scratch

This easy recipe cooks a whole chicken along with veggies in a crockpot for a flavorful and simple chicken soup; add noodles or rice before serving.

Notes: Just throw a whole chicken in the slow cooker with spices, herbs and vegetables. Then let it simmer until the chicken falls apart. Take the chicken out, shred the meat, and add it back to the slow cooker, then stir in cooked egg noodles or rice. I've also cooked the rice/noodles right in the crockpot if I didn't plan ahead. If you use rice it will be heartier, and if you use noodles it will be broth-y.

Meal Prep Tip: This soup can be made through step 4, cooled to room temperature, and frozen in an airtight container. Thaw the soup in the refrigerator and cook rice or noodles. When ready to serve, reheat the soup, then stir in the rice or noodles.

INGREDIENTS

1 whole Prospect Farm chicken
1 bay leaf
4 medium carrots
3 medium celery stalks
2 tbsp fresh parsley
1/2 tsp thyme, dried or fresh
1 medium yellow onion
2 cups rice or noodles, cooked
1/2 tsp pepper, we use freshly ground
1 tbsp salt
1 tbsp olive oil
8-10 cups water

INSTRUCTIONS

Place the water, carrots, celery, onion, and bay leaf in a 6 quart or larger slow cooker and stir to combine; set aside.
Place the measured salt, measured pepper, and thyme in a small bowl and stir to combine; set aside.
Place the chicken on a work surface or cutting board and pat it dry. I take the neck out and put it in the water to add to the broth's flavor. Drizzle the oil on the chicken and rub it all over the skin. Season inside and out with the thyme mixture. Place the chicken in the slow cooker. Cover and cook until the chicken is cooked through and falling off the bones, about 6 hours on high or 8 hours on low.
Transfer the chicken to a rimmed baking sheet. When it’s cool enough to handle but still warm, use your hands to shred the meat into bite-sized pieces (discard the skin, neck, cartilage, and bones). Return the shredded chicken to the slow cooker and add the parsley.
Add the rice or noodles, if using, and stir to combine. Taste and season with salt and pepper as needed.

Winter CSA Sign-Up, Ya'll.

2/21/2017

HELLO FROM THE FARM

It's time to signup for our Meat CSA, the Winter Deadline is February 28th. Our CSA offers several options to make your local meat purchasing more convenient! We encourage you to learn more about the features!

Customized CSA Shares
Option to Pay Monthly
Pickup locations: Littleton Co-op, the Farm, Root Seller or Delivery
Multiple Pickup Frequencies
Small Share Options

SIGNUP DEADLINE: FEBRUARY 28TH

With Gratitude,
Meryl + Lane {the farmers}

VIEW CSA SHARE OPTIONS

WHAT IS CSA?

CSA is a method of buying locally produced food in a way that is mutually beneficial for both the farmer and the consumer. You, the consumer, receive a significant discount on our meats for your on-going commitment to our farm, as it assists us with the up-front costs of raising meat the way it should be!

HOW DOES THE MEAT CSA WORK?:

Prior to each pick-up we email a list of available meats. You reply ranking your preferences. We will fill your share based on your selections, household size and our availability given the realities of our small-scale livestock production. You can also opt out of cut selection and ask us to fill it with a variety of premium cuts. More information on this simple system will be provided upon signup in your New Member Package.

WHAT ARE THE MONTHLY MEAT CHOICES?

Chicken, Turkey and Pork will be offered in your monthly selections. Beef is an add-on, see below for information.

POULTRY:
Whole Chicken, Chicken Breasts, Ground Turkey, Chicken Sausage, Chicken Thighs, Chicken Wings, Chicken Drumsticks and Legs

PORK:
Bacon, Ground or Linked Sausage, Chops, Roasts, Sirloin Cutlets, Tenderloin, Ground Pork, Ribs, Stew Pork, and more!

BEEF
Due to the logistics of our small-scale operation, at this time, we are offering beef as an add-on. Add a 100% Grass-fed Beef Share to your CSA package and receive it in-full at your first pickup. Each share will include a healthy amount of ground beef, along with a fair and varied amount of other cuts and roasts.

SMALL - 15# - $175
MEDIUM - 25# - $250
LARGE - 50# - $475

HOW DOES CSA HELP SAVE ME MONEY?

Not only does our CSA program help you stick to a monthly budget, it offers the best price per pound for our meats, because when you commit to a Prospect Farm CSA share we are able to depend on your loyalty and be the most efficient operation we can be, lowering our expenses and passing those savings on to you. Our CSA members always come first!

DISCOUNT ON PRICE PER POUND:
For being a CSA member, you receive your meat at 5-20% off market value, depending on which share you choose. Full year members will see the largest savings from this benefit.

PAYMENT:

PAY MONTHLY:
Select the monthly payment Subscription on our website at no additional charge. Payments will be deducted monthly from your bank account through our secure paypal Subscription feature.

PAY IN-FULL:
Discount for paying in-full. Select Buy Now on our website to pay a deposit. This reserves your share. Then you pay the remaining balance in person by check or card.

HOW DOES CSA PICK-UP WORK?

Members choose between a Monthly or Quarterly Pick-up Schedule.
Members select their Pick-up Schedule after signing up. It is not done at checkout on the website.
Members who PAY IN FULL + choose QUARTERLY PICKUPS will receive a 5% discount when the balance is paid in person via check or credit card.
New members receive a welcome package that includes all the pick-up location options and dates.

VIEW SHARE OPTIONS + SIGNUP

From The Farmer's Kitchen...

1/9/2017

Ground sausage recipes that'll warm you right up.

Lasagna Roll Ups

Adapted from Spoon Fork Bacon
Makes 12 roll ups

Ricotta Filling:

24 oz. Ricotta
1 Egg
2 oz. Shredded Parmesan cheese
1/2 Bunch kale, blanched, drained (with as much liquid squeezed out) + chopped

Ground Pork Filling:

2 TBS Olive oil
Half a onion, diced
2 Garlic cloves (or to taste), minced
1.5 LBS Ground Prospect Farm pork, sausage or turkey
3 TBS Minced oregano
1.5 TBS Minced basil
2.5 cup Marinara
12 Dry lasagna sheets (fluted edges), boiled

Directions:

Preheat oven to 375˚F.
Place all the ricotta filling ingredients into a mixing bowl, season with salt (ommit salt if using sausage) and pepper and mix together until fully combined. Set aside.
Pour oil into a large skillet and place over medium heat. Add onions and sauté for 2-3 minutes. Add garlic, turkey, oregano, and basil and continue to sauté for 3-4 minutes. Season with salt and pepper and continue to sauté for 1 minute. Stir in marinara and mix until just combined. Remove from heat and allow mixture to cool slightly.
Assemble: Pour 1.5 cups marinara into the bottom of an 8”x8” baking dish and set aside. Pace a cooked lasagna sheet onto a clean surface and top with a thin layer of the ricotta filling. Top the ricotta filling with a thin layer of the meat filling and tightly roll the lasagna sheet up completely. Carefully place it into the prepared baking dish, spiral side-up. Repeat until all of the sheets and filling have been used and snuggly fit into the baking dish.
Place baking dish in the oven for about 25 minutes. Remove from oven, allow the dish to cool slightly and serve.

Sausage + Kale Baked Gnocchi

Adapted from Spoon Fork Bacon
Serves 5-7

Ingredients:

1 recipe basic gnocchi or your favorite premade package of gnoochi
3.5 TBS Olive oil, divided
Half pound Prospect Farm Sweet Italian, Hot Italian or Chorizo ground sausage
1 Bunch dino kale
1 Shallot or half an onion, minced
2 Garlic cloves, thinly sliced
1.5 cups Heavy cream
2 oz. grated Parmesan cheese
salt + pepper to taste

Garnish:

Crushed red pepper flakes

Directions:

Make gnocchi according to the recipe or package directions. If makeing yourself, refrigerate the rolled gnocchi for 1 hour.
Preheat oven to 375˚F.
Fill a large pot with water and bring to a boil. Add a small handful of salt (about 2-3 tablespoons) and add the gnocchi.
Once the gnocchi float to the surface remove from the pot and transfer to a large platter. Set aside.
In a large skillet, add 2 tablespoons oil and place over medium-high heat. Add sausage and brown for 3-4 minutes, breaking up into bite-sized pieces.
Add kale and continue to sauté for an additional 3-4 minutes. Transfer mixture into a mixing bowl and set aside.
Pour remaining oil into the skillet and add gnocchi to the pan. Lightly brown for 2 to 3 minutes and then transfer gnocchi into the same bowl as the sausage and kale.
Add shallots, garlic and cream into the skillet and simmer over medium heat. Once the mixture has reduced by 1/3 add the Parmesan and stir. Season with salt and pepper. Add the gnocchi mixture and continue to simmer over low heat for 1 minute. Transfer mixture to a shallow baking dish and bake for 15 to 20 minutes or until mixture has thickened.
Remove from heat, top with crushed pepper flakes and serve.

Photo from spoonforkbacon.com

Happy New Year

1/3/2017

Wishing everyone a little late but very happy New Year! 2016 was a big year for us. We grew production and expanded our markets. A great deal of the year (+2015!) was dedicated to the development of our new Meat CSA. We're proud to offer something authentic and unique to the regional food system. We stepped away from a traditional CSA model, which enabled us to design a cutting-edge program for the modern day family. With CSA features like customized shares, a monthly payment option, multiple pickup locations + frequencies, a bulk discount, and an online membership portal, we can facilitate a program that is easy for you to introduce into your schedule and monthly meat budget.

In 2016 we also built new relationships with restaurants + shops, attended more farmers' markets and established a farm stand. Look for our meat at The Beal House, Libby's Bistro, Rabbit Hill Inn, The Barley House- Concord, Omni Bretton Arms Inn, Rosa Flamingos, Root Seller Marketplace and the Littleton, Lancaster + Plymouth Farmers' Markets. Or stop by the farm at 398 Plains Road in Lisbon.

We are so grateful that you are welcoming our growth and our pasture-based practices.
We look forward to working with you in 2017!

Meryl+ Lane

CSA INFORMATION

CSA SHARE FLASH SALE

12/12/2016

Join our Meat CSA and get the 1st month FREE with any 6 or 12 month CSA shares. Now through Monday, December 19th.

Winter is here, and we all need the Vitamin D that only sunshine and pasture rasied meat can naturally offer. When you give the gift of a Prospect Farm CSA share, you are providing someone with true sustenance while also supporting the local economy, protecting the environment, and supporting the humane treatment of animals. It's a truly feel good gift.

OR! Use this opportunity for your own family, gosh darnit. Now is The Time to try out our program at the greatest discount possible. By getting one month free you are lowering your price per pound by up to $2!

PROMOTION DETAILS...
Monthly Subscriptions:
Receive the 1st month free, meaning you won't be billed for 1 month.
Pay In Full:
Place the desposit now, then pay the reamaining balance in 1 month, which will include 1 month deducted from total.

Questions? ASK!
meryl@prospectfarmvtnh.com // 603-838-2395

Simple Home Cure

12/1/2016

E A S Y , D E L I C O U S + N I T R A T E F R E E

Try this simple wet cure with one of our fresh hams or shoulder roasts this holiday season. By curing yourself you get the most economical price on pork, a traditional festive meal, and it's nitrate free!

You and your guests will be suprised with just how delicious and flavorful this recipe is.

Order a Ham or Roast - Click Here!

INGRIDIENTS
1 quart water
¼ cup salt
¼ cup brown sugar or a few tablespoons of maple syrup

DIRECTIONS
Combine all the ingridents and mix up until all the sugar and salt is dissolved. This makes one batch of brine. Double it until it makes enough liquid to completely submurge your peice of meat. Try not to use a metal container when brining. Glass or cermaic are preferable, but we've used plastic tuperware in a pinch. Weight the meat down with a plate to keep it submerged, and cover.

Keep it in the fridge until it is “cured”, meaning the brine has thoroughly absorbed into the meat. This will happen at the rate of 2 pounds per 24 hours. Finally, rinse the ham off to remove excess salt and pat dry.

Now you're ready to cook! Prepare it in anyway you like! In the photo above we rubbed it with a herby mixture, but it really can just go right into the oven at 350 degrees. Cook until the interal temperature is at 155 degrees, and then take out and sit on the counter for 10 minutes.

From The Farmer's Kitchen...

8/19/2016

MEMPHIS STYLE SPARE RIBS

When Tennesseans give you their rib recipe you take it and run.

A big thanks to Chris + Kaylee for this recipe!

Chris' Rub:
1/4 cup born sugar
1/4 cup white sugar
Tablespoon Paprika
Tablespoon garlic powder
Healthy amount equal parts black pepper, crushed red pepper, + dried basil
Dash of cinnamon.

Kaylee's Sauce:
1 Cup Ketchup
1/2 Cup Stone Ground Mustard
1/2 Cup Brown Sugar
1 Cup Apple Cider Vinegar
1 Tablespoon Olive Oil
2 Teaspoons of Worcestershire
1 Teaspoon Paprika
1/4 Teaspoon Cayenne Pepper
1 Teaspoon Garlic Powder
A few dashes of your favorite hot sauce (optional)
1 Cup of Black Raspberries, cooked down (optional)

Directions:
Cook on low indirect heat for 4 hours.
Then eat.

WE GIVE YOU WINGS

Lane's crispy baked chicken wing recipe.

Ingredients:

Prospect Farm Chicken wings
Vegetable oil
Kosher salt, to taste
Freshly ground black pepper, to taste
Wing Sauce of your choice.

Directions:

Preheat oven to 400°. Set a wire rack inside rimmed baking sheets. Toss chicken wings, vegetable oil, salt, and pepper in a large bowl to coat. Divide wings between prepared racks and spread out in a single layer.
Bake wings until cooked through and skin is crispy, 45-60 minutes.
Toss wings in sauce of your choice. Serve immediately (no need to bake them).

CREAMY LEEK AND POTATO SOUP

Adapted from a Shannon Hayes recipe.

Ingredients:

4 leeks (about 6 oz)
2 medium potatoes, diced
6 cups bone broth
8 oz heavy cream
1 1/2 teaspoon salt
1 teaspoon ground black pepper
1lb ground pork or sausage, cooked

Directions:
Wash leeks and remove root hairs. Finely dice green leaves and set aside. Cook ground pork or sausage in a dutch oven. Once cooked, remove meat, leaving juices in pot. Then add potatoes to the pot. Cover potatoes with broth and simmer until potatoes are tender. Remove from heat. Pour the soup into a blender, add the cream, and puree until smooth.

Pour the soup back into the pot. Stir in salt and pepper and gently re-warm soup. Stir in the diced leek leaves and simmer 1-2 minutes. Serve immediately.

Doing Summer...

8/16/2016

I'm coming up for air to share the pretty happenings of late summer on the farm. Don't get me wrong, there's plenty of face plants in the mud, sweaty brows, bee stings, and animal chases, but those moments never seem to get properly captured. So...here's the good stuff.

Meryl updates the blog with her photographs, funny farming stories and recipes for the grass-fed cook.

“Why do farmers farm, given their economic adversities on top of the many frustrations and difficulties normal to farming? And always the answer is: "Love. They must do it for love." - Wendell Berry