Davis Natural Produce

10/02/2026

We love the team Children Unlimited Inc. Jacoby’s favorite place to be!

Wednesday evening, we welcomed families to our annual Open House! It was a wonderful opportunity for families to meet our staff, tour the building, and enjoy some fun activities together.

A special thank you to Sarah and Jake at Davis Natural Produce for generously donating pumpkins for our families to enjoy! 🎃

Autumn, pictured with amazing volunteers, Maeve and Evlin, was our scavenger hunt winner!

10/02/2026

Fall veggies are available IME - International Mountain Equipment in North Conway daily from 10-6.
Delicata squash
Small butternut squash
Spaghetti Squash
Leeks
Peppers- Bells, Poblanos, and mild chilies
Cauliflower
Brussel sprouts
Onions
Potatoes
Pumpkins
Eggplants
Cherry Tomatoes

10/01/2026

09/28/2026

The cutest display of our pumpkins ever!

09/22/2026

Visit us at The Station Bistro this Saturday from 11-1 in Conway, for pumpkins and some fall veggies.

09/18/2026

Come visit us for our last market Tuckerman Brewing Company for the season!

09/16/2026

Fall flavor creation!

SAVE THIS RECIPE 🍂

Warm roasted delicata squash + crisp apple + goat cheese + pecans + maple-Dijon dressing = one very good fall salad.

And the best part? You don’t even have to peel the squash.

**Warm Delicata Squash, Apple & Goat Cheese Salad**

For the salad:
• 2 delicata squash, sliced
• 1 Tbsp olive oil
• Salt + pepper
• 6 cups greens
• 1 crisp apple, sliced
• 4 oz goat cheese
• 1/2 cup toasted pecans
• 1/3 cup dried cranberries
• Thinly sliced red onion

For the dressing:
• 1/4 cup olive oil
• 2 Tbsp apple c***r vinegar
• 1 Tbsp Dijon
• 1 Tbsp maple syrup
• Salt + pepper

Roast the squash at 425°F for 20–25 minutes. Shake up the dressing, pile everything over the greens, add the warm squash, and drizzle.

This recipe is part of the **Swift River CrossFit x Davis Natural Produce** partnership, sharing practical ways to put fresh local produce on the table.

Grab fresh, organic, locally grown produce from Davis Natural Produce at IME in North Conway Monday–Friday, 10:00 AM–6:00 PM, or at Tuckerman Brewing on Fridays from 4:00–6:30 PM.

Save this one for your next fall dinner, and visit the link in bio for the full recipe.

09/07/2026

SAVE THIS RECIPE 🍋🥔

These **Air Fryer Greek Lemon Potatoes** are crispy, garlicky, lemony, and ridiculously easy to add to a weeknight dinner.

**Bare-bones recipe:**

1½ lb potatoes, chopped
1½ Tbsp olive oil
2 Tbsp lemon juice, divided
1 tsp lemon zest
2 garlic cloves
1 tsp dried oregano
¾ tsp salt
¼ tsp pepper

Toss the potatoes with olive oil, half the lemon juice, zest, garlic, oregano, salt, and pepper.

Air fry at **390°F for 18–22 minutes**, shaking halfway through.

Toss the crispy potatoes with the rest of the lemon juice and finish with parsley if you have some.

This one is part of the **Swift River CrossFit x Davis Natural Produce** partnership—simple, fresh food for real-life family dinners.

Grab fresh, organic, locally grown produce from Davis Natural Produce at IME in North Conway Monday–Friday, 10:00 AM–6:00 PM, or at Tuckerman Brewing on Fridays from 4:00–6:30 PM.

**SAVE this post** for your next easy dinner, and visit the **link in bio for the full recipe.**

09/06/2026

**SAVE THIS RECIPE 🥘**

If you have a spaghetti squash sitting on the counter and you’re not sure what to do with it, make this.

This **Cheesy Chicken Spaghetti Squash Bake** keeps the squash front and center, adds rotisserie chicken for easy protein, and uses cottage cheese to make the sauce creamy without loading it up with tons of cheese.

The biggest tip: **don’t overcook the squash.**

**Bare-bones recipe:**

1 large spaghetti squash
3 cups shredded rotisserie chicken
3–4 cups spinach
1 cup cottage cheese
1 cup sharp cheddar, divided
1/4 cup Parmesan
1/2 cup milk
1/2 cup chicken broth
1 Tbsp flour
1/2 small onion
2 cloves garlic
Garlic powder, onion powder, salt + pepper

**How to make it:**

Cut the spaghetti squash in half, scoop out the seeds, brush lightly with olive oil, and place cut-side down on a baking sheet.

Roast at **400°F for 30–40 minutes**, starting to check around 30 minutes.

You want the strands **just tender**, not super soft.

Scrape out the squash and let the strands drain for 10–15 minutes.

Blend the cottage cheese, milk + broth until smooth.

Sauté onion, garlic + spinach. Stir in the flour, then add the cottage cheese mixture.

Stir in 1/2 cup cheddar + Parmesan.

Fold in the rotisserie chicken and spaghetti squash.

Transfer to a casserole dish, top with the remaining cheddar, and bake at **375°F for 20–25 minutes**.

Done. 🙌

This recipe is part of the **Swift River CrossFit x Davis Natural Produce** summer recipe partnership.

Grab fresh, organic, locally grown produce from Davis Natural Produce at IME in North Conway Monday–Friday, 10:00 AM–6:00 PM, or at Tuckerman Brewing on Fridays from 4:00–6:30 PM.

**SAVE this recipe for spaghetti squash season** and visit the **link in bio for the full recipe.**