Newsletter: March 14, 2013

Deliciousness at the farmstand…

Our own freshly-picked Spinach & baby Lettuce from our cold greenhouses. Spring Ledge Lamb for Easter – chops, leg-o-lamb, shoulder cuts. Spring Ledge Sweet Potatoes and regular potatoes. Tubers on sale. Artisan breads from Red Hen Bakery (organic) in Vt. and The Good Loaf bakery in NH. Lynda from the Good Loaf is sending some Irish Soda Bread with whiskey butter this week – just in time for St. Patrick’s Day. Local Pies from Rocky Cannoli and Home Hill Inn, Walpole Creamery ice cream,                                           

MacNamara Dairy goodness, Vt. Fresh Pasta – new flavor is black bean, cheddar, smoked red chili and jalapeno pepper ravioli. Yum!


Plant a Succulent Garden -Workshop -

Friday, March 15th 3-6pm
Join us for a workshop on succulent container gardens. Succulents are great plants with very interesting textures, leaves and even flowers. They require very little water or care – just a sunny spot on the windowsill.
We will have dozens of varieties of succulent baby plants as well as small bonsai pots, clay pots, or bring your own shallow container. Costs will be $2.50 per plant and the cost of the container (from $4. and up – unless you bring your own container).




Frozen Ice Cream and Bread sale -

50% off frozen Artisan Breads & 20% off Walpole Creamery Ice Cream.
Its not easy predicting what our customer’s will purchase for the winter markets. We strive to offer a range of products and varieties, while at the same time limiting our risk of leftovers. Recently our artisan bread purchases have been a bit over. At the end of the day, we bag up the breads and send them directly to our freezer. Although an oxymoron on some levels, it is really “fresh frozen”. Once thawed, the breads are delicious – crusty on the outside, and soft on the inside.  All of these frozen breads are now 50% off- a great deal on excellent artisan sourdoughs and loaves from The Good Loaf bakery and Red Hen Bakery.

By the way, we do take reservations on these perishable products – if you know you want a particular flavor of bread or milk or pasta, just let us know. Then we won’t have to freeze it!

From SLF to Argentina: 

        Many may know Julia “JJ” Jones from the farm.  JJ is currently in Argentina on a semester abroad while at Smith College (its not Wellesley, but whatever…).

JJ participated in a 40 day WWOOF experience.   “Worldwide Opportunities on Organic Farms, USA (WWOOF-USA®) is part of a worldwide effort to link visitors with organic farmers, promote an educational exchange, and build a global community conscious of ecological farming practices.”  Click here for the WWOOF website.
On the right is JJ back in her high school days as she worked on the field crew (holding pitchfork) along with Alexa Gaines.  photo by  

The color picture on the left shows JJ wearing an SLF tank top in the Southern Hemisphere.  Read all about her ag experiences with farming and food in Argentina on her blog.

                      Ah, to be young and mobile…

We will be open full time starting March 26th!

                        Easter is March 31st.            _____________________________________________

As always, please let me know of any questions by emailing me at:
Greg Berger


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