The Farm order
Monthly October-March
Stock up for fall and winter festivities, snowstorms, or just the joy of having vibrant, fresh local food in winter when it’s harder to find! This cozy, dark part of the year is the best time to be in the kitchen we think, with hearty food in store.
Monthly we offer generally larger amounts of veggies than would typically be found in a retail setting. All these winter veggies will hold beautifully for you given the right conditions - see the storing tips at the bottom of this page! And in exchange for buying in bulk, we can give you at or near our wholesale prices.
We also occasionally bring in other delicious local products from nearby friends and farms!
Want a head’s up before the next order?
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Winter 2026-2027
PICKUPS / 3:00pm to 6:30pm
OCTOBER: Thursday the 22nd - WARNER, NH
NOVEMBER: Thursday the 19th-WARNER, NH
DECEMBER: Thursday the 17th -WARNER, NH
JANUARY: Tuesday the 19th - WARNER, NH
JANUARY: Thursday the 21st - ESSEX,MA
FEBRUARY: Tuesday the 16th - WARNER, NH
FEBRUARY: Thursday the 18th - ESSEX,MA
MARCH: Tuesday the 16th - WARNER, NH
Order deadline is midnight on the Sunday before the pick up!
When you place an order, make sure you get a confirmation email. You won’t be charged anything when placing your order, you will pay in person at the pickup. If you have any trouble, please contact us! And thanks for your order!
Store up on some delicious spuds to carry through the winter! We try to grow a diverse array of potato varieties: check out what we have this month!
Pink Pinto Gold: a tender and totally cute roaster spud, gold splashed with pink. We love this variety as it’s prolific as it is beloved. Perfect for roasting whole or halved, but also good home-fried, as oven frites or in soup.
Satina Gold, a gold skinned, deep gold fleshed oblong spud, superb roasted halved face side down with just salt and olive oil, left alone until the undersides are a rich brown and the inside is soft and tender. Also good for most of your other potato needs!
Baltic Rose, a delicious waxy rosy skinned spud with gold flesh. A new favorite of ours, spectacular mashed with butter and fresh herbs — or roasted.
Gold Rush Russet, quintessential for baked potatoes or French fries, this is the classic brown russeted skin over firm white flesh
12lb Mix: crisp green napa, tender red & green European cabbage ($18)
6lb Green Cabbage ($10)
Cabbage is a magical green for winter: fresh leaves that hold through the cold months of the year, adding crispness to slaws and salads. Also delicious fermented into kimchis and krauts or cooked into stews and stirfries.
***If you’re planning a specific fermentation project, feel free to email us and special order any type and amount of cabbage you would like.
After curing in the greenhouse, these butternuts have a deep tan skin and rich, sweet and nutty orange flesh. One of the favorite flavors of the winter kitchen!
They will store for a couple months or more if you find a dry, ~ 55 degree place to stash them!
10 lb. box. All Delicata in the squash box this month! Stripey torpedo early fall favorite, it’s fun to cut into different shapes for different recipes, like thin “C”s to sweetly roast to a crunch as a salad topping, or cut them in half to stuff as long boats.
We might have planted a green german processing type that turns out to be MASSIVE. It’s also delicious and has a better surface to volume ratio for peeling! Cut off what you need and throw back in the fridge in a vented bag.
“The apple of the broccoli family,” kohlrabi has a snappy crisp texture and sweet mild broccoli/cabbage flavor. It’s great cut into strips for crudite, shaved on a salad or slaw, in stir fries, or roasted.
Also Halloween is coming up… why would you put a pumpkin on your stoop when you could have a weird vegetable alien?!
3 lbs. - Fall fennel is a joy to behold: bright fresh flavor amongst the heartier options of the season. We love using it raw shaved in a salad or on a crudite plate with it’s frost-sweetened, bold licorice taste, but also roasting it slow with potatoes or caramelizing it with onions which mellows it out, not to mention using its cute frills for garnish or dressings. Also fabulous in borscht or broiling with white fish.
1 lb. Flavorful and delicious, stock up on our hearty beloved hard neck garlic! The roughly quarter million heads we’ve grown over the years all come from a couple dozen that Noah bartered for in college. We’re not sure what the variety is, but it’s a red streaked Siberian type and we love it.
3 lb. of sleek tender leeks. This were seeded back in March, and are one of the most lovely crops on the farm to look at, long rows of blue-green leaves.
5lb Mix of what’s coming in right now, like tall green Pan di Zucchero, red round Chioggia, and some pink and variegated beauties $16
Not for the faint of heart, chicories are one of our favorite greens for salads, especially as their flavor deepens and sweetens in the fall. They are also wonderful halved or quartered and roasted, pan-fried or grilled (with hunks of bacon and blue cheese for example!). They hold very well in the fridge. To the uninitiated, radicchios can seem terribly bitter, but we find their fall sweetness and some careful preparation make for an unparalleled salad. We are unapologetically obsessed with growing and eating chicories! A little extra salt and fat helps temper the bitter and bring out their incredible flavor. If they’re new for you, try a garlickly salty Caesar dressing to start your chicory journey!
A big bunch. One of the best flavors to compliment fall cooking. Nothing like fresh aromatics to liven up a kitchen!
3lbs of our tender fall kale planting. Once the weather turns cold, this green becomes a favorite—frosty nights make the kale sweeten up for unparalleled flavor!
5 lbs. The ugly one is back! Perhaps one of the least appreciated and understood, celeriac is the root of the celery plant. It is exceptionally versatile and one of our favorite vegetables. Shave it raw on a salad, roast in a medley, add to mashed potatoes… you can’t go wrong with its nutty, supportive flavor. Most importantly, in the winter, use instead of celery in the trifecta of onions-carrots-celery at the base of all soups, stews, broth and stocks. We generally just cut off what we need for a meal and throw the head back in the fridge in a vented bag and it last for weeks.
Decorate your kitchen with a beautiful braid of Alprilla garlic, topped with dried flowers and fresh herbs! You can (and should!) eat it over the winter, so as to enjoy in as many ways as possible. Also makes great gifts!
We always mill to order which makes for incredible flavor and aroma in the first week after milling.
Hard Red Redeemer - A very tasty all purpose whole wheat flour, we love it in pie crust, biscuits, pancakes, pizza dough, fresh whole loaves etc.
Soft White Medina - A new winter wheat variety for us, we are loving this delicious pastry type flour in the line up!
Wheat plays a quiet but foundational role in our crop rotation: each field on the farm is fallowed in grain and soil-nourishing clover every three years.
We always mill to order which makes for incredible flavor and aroma in the first week after milling.
Experiment using this delicious flour in breads, crackers, cookies and cakes. While you can make a mean caraway studded sourdough with this rye, we find it’s deep flavor goes so well with chocolate; Sophie’s go to birthday cake is a dense moist chocolate rye cake… brownies are good too!
We’ve grown rye on and off over the years but by now it is a standard for us: we are totally hooked on rye’s unique, versatile and mouth watering flavor!
Small grains plays a quiet but foundational role in our crop rotation: each field on the farm is fallowed in grain and soil-nourishing clover every three years.
Courser Meadows Farm Store is just down the road from Alprilla Farm! While they won’t be at the Alprilla pick up, be sure to go check out all the awesome products they have in store, including beef, pork, chicken, raw milk, delicious yogurt, and more. All the animals are pasture-raised, the pigs and chicken are fed 100% organic grain, and the beef and dairy are 100% grass fed.
There are also Alprilla products stocked in smaller retail amounts if there is something you’d like that’s too big in our bulk order.
If you are interested in putting in a large pre-order with Courser Meadows, feel free to reach out to Jenny and Sadie at coursermeadows@gmail.com
Head into winter with a good store of carrots! We always wait for a few frosts before harvesting: the roots taste noticeably sweeter when we do. The orange carrots are a favorite in our winter line-up, and the rainbows are a curated mix of deep colors sure to bring pizzazz to salads, crudite or roasted veggies.
Store up on some delicious spuds to carry through the winter! We try to grow a diverse array of potato varieties: check out what we have this month!
Pink Pinto Gold: a tender and totally cute roaster spud, gold splashed with pink. We love this variety as it’s prolific as it is beloved. Perfect for roasting whole or halved, but also good home-fried, as oven frites or in soup.
Satina Gold, a gold skinned, deep gold fleshed oblong spud, superb roasted halved face side down with just salt and olive oil, left alone until the undersides are a rich brown and the inside is soft and tender. Also good for most of your other potato needs!
Baltic Rose, a delicious waxy rosy skinned spud with gold flesh. A new favorite of ours, spectacular mashed with butter and fresh herbs — or roasted.
Gold Rush Russet, quintessential for baked potatoes or French fries, this is the classic brown russeted skin over firm white flesh
12lb Mix: crisp green napa, tender red & green European cabbage ($18)
6lb Green Cabbage ($10)
Cabbage is a magical green for winter: fresh leaves that hold through the cold months of the year, adding crispness to slaws and salads. Also delicious fermented into kimchis and krauts or cooked into stews and stirfries.
***If you’re planning a specific fermentation project, feel free to email us and special order any type and amount of cabbage you would like.
After curing in the greenhouse, these butternuts have a deep tan skin and rich, sweet and nutty orange flesh. One of the favorite flavors of the winter kitchen!
They will store for a couple months or more if you find a dry, ~ 55 degree place to stash them!
10 lb. box. All Delicata in the squash box this month! Stripey torpedo early fall favorite, it’s fun to cut into different shapes for different recipes, like thin “C”s to sweetly roast to a crunch as a salad topping, or cut them in half to stuff as long boats.
We might have planted a green german processing type that turns out to be MASSIVE. It’s also delicious and has a better surface to volume ratio for peeling! Cut off what you need and throw back in the fridge in a vented bag.
“The apple of the broccoli family,” kohlrabi has a snappy crisp texture and sweet mild broccoli/cabbage flavor. It’s great cut into strips for crudite, shaved on a salad or slaw, in stir fries, or roasted.
Also Halloween is coming up… why would you put a pumpkin on your stoop when you could have a weird vegetable alien?!
3 lbs. - Fall fennel is a joy to behold: bright fresh flavor amongst the heartier options of the season. We love using it raw shaved in a salad or on a crudite plate with it’s frost-sweetened, bold licorice taste, but also roasting it slow with potatoes or caramelizing it with onions which mellows it out, not to mention using its cute frills for garnish or dressings. Also fabulous in borscht or broiling with white fish.
1 lb. Flavorful and delicious, stock up on our hearty beloved hard neck garlic! The roughly quarter million heads we’ve grown over the years all come from a couple dozen that Noah bartered for in college. We’re not sure what the variety is, but it’s a red streaked Siberian type and we love it.
3 lb. of sleek tender leeks. This were seeded back in March, and are one of the most lovely crops on the farm to look at, long rows of blue-green leaves.
5lb Mix of what’s coming in right now, like tall green Pan di Zucchero, red round Chioggia, and some pink and variegated beauties $16
Not for the faint of heart, chicories are one of our favorite greens for salads, especially as their flavor deepens and sweetens in the fall. They are also wonderful halved or quartered and roasted, pan-fried or grilled (with hunks of bacon and blue cheese for example!). They hold very well in the fridge. To the uninitiated, radicchios can seem terribly bitter, but we find their fall sweetness and some careful preparation make for an unparalleled salad. We are unapologetically obsessed with growing and eating chicories! A little extra salt and fat helps temper the bitter and bring out their incredible flavor. If they’re new for you, try a garlickly salty Caesar dressing to start your chicory journey!
A big bunch. One of the best flavors to compliment fall cooking. Nothing like fresh aromatics to liven up a kitchen!
3lbs of our tender fall kale planting. Once the weather turns cold, this green becomes a favorite—frosty nights make the kale sweeten up for unparalleled flavor!
5 lbs. The ugly one is back! Perhaps one of the least appreciated and understood, celeriac is the root of the celery plant. It is exceptionally versatile and one of our favorite vegetables. Shave it raw on a salad, roast in a medley, add to mashed potatoes… you can’t go wrong with its nutty, supportive flavor. Most importantly, in the winter, use instead of celery in the trifecta of onions-carrots-celery at the base of all soups, stews, broth and stocks. We generally just cut off what we need for a meal and throw the head back in the fridge in a vented bag and it last for weeks.
Decorate your kitchen with a beautiful braid of Alprilla garlic, topped with dried flowers and fresh herbs! You can (and should!) eat it over the winter, so as to enjoy in as many ways as possible. Also makes great gifts!
We always mill to order which makes for incredible flavor and aroma in the first week after milling.
Hard Red Redeemer - A very tasty all purpose whole wheat flour, we love it in pie crust, biscuits, pancakes, pizza dough, fresh whole loaves etc.
Soft White Medina - A new winter wheat variety for us, we are loving this delicious pastry type flour in the line up!
Wheat plays a quiet but foundational role in our crop rotation: each field on the farm is fallowed in grain and soil-nourishing clover every three years.
We always mill to order which makes for incredible flavor and aroma in the first week after milling.
Experiment using this delicious flour in breads, crackers, cookies and cakes. While you can make a mean caraway studded sourdough with this rye, we find it’s deep flavor goes so well with chocolate; Sophie’s go to birthday cake is a dense moist chocolate rye cake… brownies are good too!
We’ve grown rye on and off over the years but by now it is a standard for us: we are totally hooked on rye’s unique, versatile and mouth watering flavor!
Small grains plays a quiet but foundational role in our crop rotation: each field on the farm is fallowed in grain and soil-nourishing clover every three years.
Courser Meadows Farm Store is just down the road from Alprilla Farm! While they won’t be at the Alprilla pick up, be sure to go check out all the awesome products they have in store, including beef, pork, chicken, raw milk, delicious yogurt, and more. All the animals are pasture-raised, the pigs and chicken are fed 100% organic grain, and the beef and dairy are 100% grass fed.
There are also Alprilla products stocked in smaller retail amounts if there is something you’d like that’s too big in our bulk order.
If you are interested in putting in a large pre-order with Courser Meadows, feel free to reach out to Jenny and Sadie at coursermeadows@gmail.com
Tips for keeping your bulk order happy
ROOTS (beets, carrots, radish, rutabaga) like it cold and wet. 35º and 95% humidity is optimal. Think fridge: in the crisper or the vented bags they come in.
ALLIUMS (garlic, shallots & onions) like it cold and dry. In the fridge in a paper bag is ideal. They can live out on your counter in the short term, but keep in mind they've been in cold storage on the farm, so they'll think it's spring and start to sprout if you keep them out.
SPUDS like it cold and dark; wet or dry. Most important thing is dark! Their skin turns green in exposure to light. If that happens, the green must be trimmed: it's mildly toxic. Fridge is best for long term if you have space, if not, try to find a place that is at least cool, like an unheated room, lower cabinet etc.
SQUASH like it warm and dry. 55º is best. An old farmer friend would always store his crop under the bed in the guest room. We store ours in a dry basement. Countertop is okay, but generally too hot for long term. Under 50 degrees, squash cells start to degrade.
FLOUR is milled fresh to order and is totally amazing when it's super fresh. Try something simple like pancakes or biscuits when you get home and notice the difference! After a few days, the extra aroma and flavor wears off a bit, but the flour is still delicious and useable for six months. After that, the oils in the flour start to go rancid. Some folks freeze their flours as soon as they get home to preserve the freshness; just make sure it's airtight.
Other thoughts...
Feel like you don't have room in your fridge for all this bounty? Some customers try out root cellars, basements, garages, porches etc. which can all work depending on the parameters. Just keep these veggie-specific tips in mind as you’re finding niches throughout your home. And keep an eye on how stuff is keeping. Placing veg in coolers (i.e., on a porch) can help moderate temperature influxes. A cheap outdoor thermometer from the hardware store can help you assess your spot. Watch out for those 10º nights!
Don't store your roots in the same space as apples! This is crazy but very true: apples, and other fruits, release ethylene gas, a plant hormone, which causes root crops to sprout and turn bitter. We have friends who’ve lost entire carrot crops from this oversight. If they must share close quarters, keep one of the parties in an airtight plastic bag or tub.
Monitor! Eat your veggies! Resist the urge to squirrel everything away! Don't forget your squash in the spare room!
We are happy to go over any storage strategies for your situation. Let us know if you have questions.
Happy winter seasonal eating! Once you’re stocked up, your house can feel like a grocery store. Nothing like hunkering down for a nor'easter knowing you have everything you might want in the pantry. Enjoy!
Head into winter with a good store of carrots! We always wait for a few frosts before harvesting: the roots taste noticeably sweeter when we do. The orange carrots are a favorite in our winter line-up, and the rainbows are a curated mix of deep colors sure to bring pizzazz to salads, crudite or roasted veggies.