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Fresh Start Farms is a local food aggregate consisting of refugee and immigrant farmers located in New Hampshire. Fresh Start Farms was initiated as an economic capacity building project by ORIS-Organization for Refugee and Immigrant Success. Participants in ORIS's incubator, farmer-training program, as well as farmers that have developed cooperatives designed to meet goals of self-sufficiency, sell their products under Fresh Start Farms. Farmers enjoy 100% profit from their produce sales, providing economic self-sufficiency and integration into New Hampshire's vibrant and growing local food system.

Farmer's Markets-
Amherst Farmer's Market- Sundays 10am-1pm June- October
Bedford Farmer's Market- Tuesday 3-6pm June- October
Derry Homegrown Farm & Artisan Market- Wednesday 3-7pm June- October
Manchester Community Market- Thursday 3-6:30pm June- October
Merrimack Farmer's Market- Wednesday 3-6pm June- October
Milford Farmer's Market- Saturday 10-1 June (17th)- October
Nashua Farmer's Market- Sunday 10-2pm June- October
Salem Farmer's Market- Sunday 10-2pm June- October
Seacoast Community Marketplace (Stratham)- Saturday 10-2pm June- October
Farm Stands-

Goffstown Apotheca Tea Shoppe- Friday 12-3pm June- October
Kalivas Park, Manchester- (corner of Lake Ave., Chestnut & Spruce streets)- Tuesday 2:30-5:30pm June- October
Lafayette Park, Manchester- Wednesday 3-6pm June- October
Elmwood Gardens Housing (83 Trahan St.), Manchester- Monday 2-5pm June- October

SNAP/EBT & Granite State Market Match available at the following locations:
Elmwood Gardens Housing (83 Trahan St.) Manchester Monday 2-5pm June- October
Kalivas Park Farm Stand, Manchester (Corner of Lake Ave. Spruce & Chestnut St.) Tuesday 2:30-5:30pm June-October
Lafayatte Park Farm Stand, Manchester Wednesday 3-6pm June-October
Manchester Community Market, Thursday 3-6:30pm June-October


It's tomato season- the bounty is almost too hard to keep up with. Cherry tomatoes, plum tomatoes, Beef steak tomatoes, and the countless heirloom varieties we now find available brighten up our kitchens and fill us up with much needed potassium, vitamin C, biotin, and folate, amongst many others. Some tomatoes suit themselves to canning or cooking with heat, some taste best when cut and eaten straight away. We'll include a tomato tip each week to help you prepare what you may find in your CSA or at our farm stands. This week we feature a simple and delicious pasta sauce.
1 -1/2 lbs cherry tomatoes (you may use other size, breeds of tomatoes for this recipe. I like the cherries best for this dish.)
1/2 Cup kalamata olives (dry cured or in brine)
1/4-1/2 lb feta (cheese lovers use more)
3 Tablespoons drained Capers
3 Tablespoons chopped flat leaf parsley
1/4 teaspoon salt
1/4 teaspoon pepper
Pasta of your choice. (Shaped pasta holds this sauce best.)

In a large glass or stainless-steel bowl, combine the tomatoes, olives, feta, capers, parsley, salt, and pepper.

Meanwhile, in a medium frying pan, heat the olive oil over moderately low heat. Add the garlic and cook, stirring, for 1 minute. Add the cooked pasta and the garlic oil to the tomato mixture and toss. Serve immediately. Garnish with more chopped parsley and extra feta on the side.

NH Food Alliance Summer Network Gathering August 4th 5 Story Hill, Dunbarton. Join us at the farm, get a farm tour, meet our farmers, and hear from other producers, retailers, and food entrepreneurs.


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Fresh Start Farms · 434 Lake Avenue · Manchester, NH 03103 · USA

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