Shop The Freshest Strawberries!
Summer is so close, you can feel it in the air. Don’t miss out on the special season of these fresh sweet berries.
Ordering is open for Veggie-GO and Wholesale!
Read further for your locally-sourced shopping list.
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** Featured Products on Veggie-GO this week
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Strawberries from Warner Farm, barbecued pork ribs from Kellie Brook Farm, hakurei turnips and mini bibb head lettuce from Wild Fern Farm!
** Featured Products on Wholesale this week
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Strawberries from Warner Farm, kombucha from Pigeon Cove Ferments, pork tenderloin from Short Creek Farm, and sweet Italian lamb sausage from Meadowview Farm!
** Veggie-GO Tips
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We recently added Barrington, NH Veggie-GO delivery on Saturdays!
If you have friends in Barrington, share the good news! The ordering window for Barrington Home Delivery is Noon on Mondays until 11:59pm on Wednesdays. Delivery is the following Saturday.
** Wholesale News
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** The Moon Exeter
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The Moon Exeter is recently opened by the family who began Blue Moon Evolution. Sourcing locally including through Three River Farmers Alliance, they offer gluten free, organic, farm-to-table grab & go fare, as well as catering & private dining events. The Moon is rooted in organic, seasonal fare with a deep connection to their local growers. Environmental, social and economic considerations are at the core of core of their food choices. Give them a visit this week for an easy, satisfying and local dinner (https://www.themoonexeter.com/) !
** Producer Profile
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** Wild Fern Farm
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Wild Fern Farm is a market garden growing a wide variety of vegetables on a leased 1/4 acre field at Bakie Farm in Kingston, NH. Crops include staples like lettuce, celery and leeks & specialties including baby ginger and chicories. Liz Willey has been farming for seven years at other farms and this is Wild Fern Farm’s first full growing season. She uses organic practices with hopes of Organic Certification this year. Right now is most excited about the Hakurei salad turnips – a fun fruity salad addition!
** Serving Neighbors in Need
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** $1130 raised last week.
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Thank you for helping us feed delicious, local food to neighbors in need through the Local Food Donation and SNAP Delivery Donation programs.
** Sober Sisters Recovery
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Sober Sisters Recovery is a structured sober living home in Somersworth, NH, committed to the wellness, safety, and dignity of women who seek recovery from substance use disorders. This week we delivered a bounty of fresh, local veggies to Sober Sisters, provided by your generous donations.
Learn about Sober Sisters here (https://sober-sisters.org/) .
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*|FORWARD|* Share the goodness. Tell a friend! (*|FORWARD|*)
** Staff Spotlight
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** We Our Staff’s Recipes
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This week we’re delighted to see Fennel from Kitchen Garden Farm and Heirloom Tomatoes from Heron Pond Farm on the storefront. To celebrate, we are sharing our Administrative Assistant, Perri’s favorite Braised Fennel with Tomato recipe!
“Here’s one of my favorite fennel recipes.. It’s my go-to easy and impressive summer veggie dish. I cook it at least twice during the fennel bulb season. It’s from Vegetable Literacy by Deborah Madison.
I don’t add saffron but do add juice of 1/2 a lemon or a small splash white wine vinegar at the end for “brightness”. “
Ingredients
2 large fennel bulbs (Kitchen Garden Farm)
2-3 Tbs olive oil
1 onion, sliced thin (Dagele Brothers)
2 tsp fennel seed
a good pinch of saffron threads (optional)
1/2 tsp dried thyme (Kitchen Garden Farm)
2 cloves of garlic, crushed
3 Tbs tomato paste or 1 c. tomato sauce (Valicenti, or make your own with Heron Pond Farm tomatoes!)
1 c. fennel stock, chicken broth or water (Vernon Family Farm)
salt (Maine Sea Salt)
1 Tbs butter (Casco Bay Creamery)
fresh ground pepper
minced fennel or parsley for garnish
Instructions
Trim off the stalks and greens of the fennel bulbs. Mince some greens for a garnish and save the rest for another dish. Half each bulb lengthwise and cut each half into wedges about 1 1/2 inch at the widest part. Be sure to leave the stem intact as this holds the wedges together.
Heat olive oil in a wide sauté pan over medium high heat. When hot, add the onion and fennel seeds, crumble in the saffron (if applicable) and thyme, and cook for several minutes. Add fennel wedges and cook until golden (you can even let them char a little), turning them and the onions occasionally with tongs. Once they are well colored, add garlic, stir in tomato paste or sauce, add the stock and 1 tsp of salt. Scrape the pan to release the juices , then cover and simmer until the fennel is tender, another 15 minutes.
If there is excess liquid, pour it into a small skillet. When ready to serve, add butter to the juices, bring to a boil and let it simmer until rich and syrupy. Heat the fennel and taste for salt and pepper. Pour the sauce back over the fennel, garnish with fresh fennel fronds and serve.
Serve alongside scallops, halibut or wild rice.
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