Little Ridge Farm Community

2012-01-16T09:52:00.000-08:00

HAPPY NEW YEAR!!!!

I hope this new year finds you all happy and well. We had a fabulous holiday! My family from San Diego came to visit and my 3 nieces went crazy over an inch of snow!

Many folks ask what I do in the winter... Lay by the fire and drink hot chocolate of course!

Ha! I snow plow when the flakes decide to fall. And I do some house maintenance. This year I will be replacing the last of our old windows. (As I type now I am wearing gloves, hat, 3 shirts and a blanket over my lap!) hopefully the new windows will cut down some draft up here!

Mostly I am farm planning. Thinking, calculating, organizing...I went to great conference in Manchester in December and then to the Maine Ag Show up in Augusta last week. It is the perfect time to share ideas and get insight from other growers. I spend hours pouring over the seed catalogs. And this year I have really used your answers to the survey to change some things around. Then I do some website updates and marketing.

Yesterday and today I have been filling the house with heat and scents from making apple and pumpkin butter. And soon I will make jam from the strawberries and raspberries that fill the freezer. And then cranberry ketchup.

It is a fun time for me as I really like to think, plan and network and I do not have much time to do so during the growing season. It is also an anxious time...waiting for folks to sign up for the season and hoping I will fill all the slots. I have yet to have had a problem in the past, in fact I always sell out pretty quick, but in times of economic difficulties, one can never know. That being said, please know that I am very flexible in my payment plans and if it is important to your family to eat our food, I am sure we can work something out.

FIRST WINTER SHARE PICK-UP

Thursday January 19th from 3-7 at Little Ridge Farm

The time has come for winter share pick ups!!! The spinach is sweet and crisp waiting to be harvested from the hoop house and I am excited to see all of you again!

January's Loot: potatoes, winter squash, beets, carrots, parsnips, turnips, celeriac, garlic, winter radish, daikon radish and a bag of spinach!

***If you receive this via email, go to the actual blog site http://littleridgefarmmembers.blogspot.com/ to find recipes listed by vegetable--NEW!!!

celeriac--this funky looking vegetable is one of my fall favorites!!! It is celery like in favor so it is great in soups and raw grated in carrot/beet salads or on top of your green salad.

Martha Stewart did a nice job with recipe ideas: http://www.marthastewart.com/274202/celery-root-recipes/@center/276955/seasonal-produce-recipe-guide#/192752

Daikon Radish--This long radish is from Japan and is used raw to aid in digestion. It is high in Vit C. It is spicy when eaten raw, but vinegared or sauteed its spiciness is much less. It goes great with chicken and ginger...try it in soups and stir fries

Try http://www.specialtyproduce.com/produce/Daikon_Radish_744.php for information and ideas. The recipes are listed at the bottom in accordance to ease and if they are vegan, vegetarian or not:

Easy Daikon Salad
serves 4
Click here for the printable version of this recipe on Tablespoon.com.

2 cups julienne cut daikon radish (I used my food processor to cut it)
1 tsp kosher salt
1 tbsp seasoned rice vinegar
2 tsp granulated sugar
1 tsp sweet rice wine (mirin)
OPTIONAL: crushed peanuts
Place the daikon in a colander/mesh strainer over a bowl or the sink and sprinkle with salt. Mix well. Let sit for 30 minutes. Squeeze out excess water and then rinse well with cold water. Drain.
In a small saucepan, combine the seasoned rice vinegar, sugar and rice wine. Cook over medium heat, stirring constantly, until the sugar dissolves (this will only take a few minutes).
Transfer the daikon to an airtight container and pour the rice vinegar mixture over. Shake or stir well to combine. Chill for 20 minutes before serving.
This can store for up to a few days in the fridge, if it lasts that long. If desired, serve topped with crushed peanuts.

December Holiday Share

2011-12-12T06:37:00.000-08:00

Happy Holidays!

'Tis the time of year we "hit the beach"! We have lived in Maine for 9 years and I think I have been to the beach in the summer maybe twice...and at least dozen times in the winter. I actually find it warmer there in the winter. Ha! Between the freezing cold water and the almost definite gray sky once you actually get to the beach in the summer, I find it safer to arrive wearing long johns a wool cap : ) Once I had a friend visiting in January and decided to go. It was about 2 degrees outside and crazy windy. Zach thought he could walk on "frozen" salt water (nope) and fell in the water up to his waist. (he survived) There is something about the winter ocean that just fills me up. Plus after October we can bring Simon and, well, he goes NUTS!! (by the way, he caught that Frisbee)

All the seeds catalogs have arrived! Even Inca is starting to peruse the books for new catnip varieties. I haven't started the full scale seed order yet, but the catalogs certainly aren't sitting around gathering dust. In fact they are quite slippery this time of year. You never know where you will find one: up in the office (where they should be), next to the wood stove, on the sofa, in the bathroom, in the other bathroom.... At some point in the winter, I get my hands on another set of catalogs and put our respective names them...Zach is always stealing them. Trust me, that PYO flower garden gets ALOT of thought!

We are excited for the Holidays this year! My parents just built a house in the back field and have fully moved in from Ohio. You may see them poking around pick ups from now on. And my brother, who lives in California, is coming out with his three girls and wife. We have more lights up than ever and brought in our tree this past weekend. It's the first time in several years that we have been home for the holidays and we are truly enjoying making a little nest. The coca and egg nog have been flowing and for those of you who know how cold my house is will be happy to know that we have had a wood fire burning (near 72 at times) every night.

I do hope that all of you have a blessed holiday with time to relax and enjoy. The next few days will be the darkest of the year, but soon we are headed back into the light. What a journey this earth brings us on every year, the ebb and flow of light, warmth and weather. May the return of light bring you new energy and joy into the coming year.

With gratitude and Joy,

Keena, Zach, Simon, Leroy, Puffa, Inca, Pedro, Dora, Dudley and their kids

December Holiday Share:
potatoes, carrots, onions, turnips, beets, rutabagas, a bit of red cabbage, garlic, winter squash potato rolls and maple butter

Veggie Storage Tips

2011-11-20T14:08:00.001-08:00

Veggie Storage Tips:

1. Keep apples and bananas away--theethylene gas will cause your carrots to turn bitter and your other veg to decayfaster.

2. Light is bad--keep all veggiesstored in dark, ventilated areas.

3. Dry goods like storage onions, storagepotatoes, garlic, sweet potatoes and winter squash will store well at about 55degrees. (cupboards, basement, under the couch) Away from direct sunlight andheat. Temps below 40 can damage these fruits so be sure not to let them get toocold. (Too hot they will sprout.)

4. Moist goods like carrots,turnips, beets should be kept cold and humid. A perforated plastic bag in thefridge is good. If they seem to be getting flimsy or dry, place a damp towel inthe bag to provide moisture.

5. Check your goods every few days.Be sure to remove any items that show damage or decay and cook them right away.

6. Check out the tip at the bottom of this blog to restore wilted greens. It will also work with radish and some other root veggies.

Fresh Vegetables

		Arugula
		Keep arugula refrigerated (32-36°F), stored in a perforated plastic bag, away from fruits to avoid deterioration. Arugula is good raw in a salad or cooked with other leafy greens.

		Asparagus
		Cut an inch off the bottom of asparagus spears. Submerge ends in water and refrigerate (32-36°F). Steam or sauté until just tender – do not overcook!

		Beets
		Keep beets refrigerated (32-36°F). The stems can be removed and they do not need to be in a plastic bag. Roasted beets are one way to prep beets for mixed salads. Preheat the oven to 475°F. Tightly wrap beets in double layers of foil and roast until tender, about 1 hour.

		Bok Choi/Pac Choi
		Keep choi refrigerated (32-36°F), storing in a perforated plastic bag. Wash and chop choi. Stir-fry with ginger and garlic, adding soy sauce to the pan just before serving.

		Broccoli, Broccoli Rabe
		Keep broccoli refrigerated (32-36°F), storing in a perforated plastic bag to retain moisture. Steam or sauté.

		Cabbage & Brussel Sprouts
		Store cabbage and brussel sprouts in the refrigerator (32-36°F). If the outer leaves yellow or mold, just peel them away. Chop cabbage or trim brussel sprouts and blanch for 12 minutes in boiling salted water, or until they are tender.

		Carrots
		Keep carrots refrigerated (32-36°F). Remove tops (keep separate for soups) and store in a perforated plastic bag. Eat raw as a snack or sauté with olive oil and garlic.

		Cauliflower
		Keep cauliflower refrigerated (32-36°F). Chop and eat raw as a snack or in a salad, or steam and serve with salt and pepper. You can also place the cauliflower on a baking sheet, top with olive oil, sea salt and freshly ground pepper, and bake at 400°F for 20 minutes.

		Corn
		Keep corn refrigerated (32-36°F), storing in a perforated plastic bag. Boil in salted water for two minutes and serve with butter or olive oil and cracked pepper.

		Cucumbers
		Keep cucumbers refrigerated (32-36°F) and away from fruits. Slice them thinly and mix with yogurt, salt and pepper for a quick salad that’s cool for summertime.

		Fennel
		Keep fennel refrigerated (32-36°F). You can use the green fronds with meats or fish when roasting. Trim the white bulb and slice into ½ inch thick slices. Place on baking sheet and drizzle with olive oil and sea salt. Bake at 375°F for 20 minutes. This gives the fennel a sweet, caramelized flavor.

		Garlic
		Store whole heads of garlic in a cool, dry, dark place (45-50°F) with good ventilation, but do not refrigerate. However, always refrigerate peeled or cut garlic in a sealed container. Use in dressings, marinades and stir-frying for flavor.

		Greens: Kale, Collard Greens, Chard, Mustard Greens
		Keep refrigerated (32-36°F), storing in a perforated plastic bag. Chop and wash thoroughly. Strain – greens are now ready to sauté with onions and garlic or steam and serve with a wedge of lemon.

		Green Beans
		Keep refrigerated (32-36°F), in a perforated plastic bag. Trim green beans and boil in salted water for 4 minutes. Strain and toss with a bit of extra-virgin olive oil.

		Kohlrabi
		Keep kohlrabi refrigerated (32-36°F). Store greens separate from bulb in a perforated plastic bag and use like kale. Grate or chop the bulb into salads or roast with other root vegetables.

		Leeks
		Keep leeks refrigerated (32-36°F). Cut lengthwise to wash out any dirt. Slice the white part and some of the softer green part into ½ inch rounds. Place in glass dish and drizzle with olive oil; bake at 350°F for 30 minutes.

		Lettuce
		Keep lettuce refrigerated (32-36°F), stored in a perforated plastic bag, away from fruits to avoid deterioration. Lettuce is good in sandwiches or simply tossed with vinegar and olive oil.

		Onions
		Store whole onions in a cool, dry, dark place (55-65°F) with good ventilation, away from potatoes (which absorb the onions’ moisture). Always refrigerate cut onions. Heat a pan over medium-high heat, add butter or olive oil, and then add the cut onions. Cook until caramelized and add to any dish for a deep, rich taste!

		Parsnips
		Keep refrigerated (32-36°F), storing in a perforated plastic bag to retain moisture. Use a mixture of parsnips and potatoes the next time you make mashed potatoes – you will get a much richer, complex taste!

		Peppers
		Store whole peppers in a cool, dry place (45-50°F), away from fruits to avoid over-ripening. Always refrigerate cut peppers. Gypsy and bell peppers can be eaten raw as a snack or in a salad. Sweet peppers are also great stir-fried.

		Potatoes
		Store potatoes in the fridge and dry storage potatoes in a cool, dry, dark place (45-50°F) with good ventilation, but do not refrigerate. Boil potatoes on stovetop or bake small potatoes on a baking sheet at 400°F for 30 minutes.

		Radishes
		Keep refrigerated (32-36°F), storing in a perforated plastic bag to retain moisture. Wash radishes and serve alongside carrots with dip for an aperitif.

		Snap Peas
		Keep snap peas refrigerated (32-36°F), in a perforated plastic bag. Take the snap peas out of the pod and sauté with olive oil and sea salt.

		Spinach
		Keep spinach refrigerated (32-36°F), stored in a perforated plastic bag, away from fruits to avoid deterioration. Wash spinach and remove stems. Sauté onions in olive oil over medium heat; when browned, add the spinach. Once it is completely wilted, add salt and pepper to tasted. Toss with pasta or use as a crêpe filling with Gruyère cheese.

		Summer Squash
		Keep refrigerated (32-36°F), storing in a perforated plastic bag. Fir up the barbecue. Cut squash in half lengthwise. Place on rimmed baking sheet; brush with olive oil, then sprinkle with salt and pepper. Place squash on grill and cook until tender and golden, about 4 minutes per side.

		Sweet Potatoes
		Store whole sweet potatoes in a cool, dry, dark place (45-50°F) with good ventilation, but do not refrigerate. Cut in half lengthwise and place on a baking sheet; top with olive oil, sea salt and freshly ground pepper, and bake at 400°F for 30 minutes. You can also top the sweet potatoes with butter and brown sugar and bake in the same manner.

		Tomatoes
		Keep tomatoes at room temperature (55-70°F). Do not refrigerate, as it will make the tomatoes mealy and flavorless. Cut tomatoes and mix with a balsamic dressing or slice tomatoes and serve with fresh mozzarella.

		Turnips & Rutabaga
		Keep refrigerated (32-36°F), storing in a perforated plastic bag to retain moisture. Peel 1 lb turnips or rutabagas and cut into 1-inch-thick wedges. Melt butter in a heavy skillet over medium heat, then add turnips or rutabagas, ½ cup water, ½ tablespoon lemon juice, and ½ teaspoon salt and bring to a boil. Reduce heat to low and simmer, covered, 30 minutes. Increase heat to medium and stir turnips, then briskly simmer, uncovered, until all of liquid has evaporated and turnips are glazed and just tender, 20 to 35 minutes (they should be cooked through but still retain their shape).

		Winter Squash
		Store winter squash in a cool, dry place (45-50°F). Leave cut winter squash on the counter. Trim dried edges before reuse. Cut into cubes and place on a baking dish. Roast at 375°F for 30 minutes.

Fresh Fruits

		Apples
		Keep apples refrigerated (32-36°F), storing them away from vegetables, as apples produce ethylene, a ripening agent. Eat raw as a snack, or slice into a green salad with walnuts or pecans. Apples are also delicious when thinly sliced and incorporated into a sandwich with soft-ripened cheese.

		Melons
		Store whole melons in a cool, dry place (45-50°F), away from other fruits. Always store cut melons in the refrigerator. Eat plain or cut into small pieces in a fruit salad.

		Pears
		Store whole pears in the refrigerator (32-36°F). Pears are tasty plain, but can also make for an elegant dessert. Cut in half lengthwise and lay on a baking dish; top with butter and brown sugar and bake at 350°F for 25 minutes. Serve with vanilla bean ice cream.

		Rhubarb
		Keep refrigerated (32-36°F), storing in a perforated plastic bag. Chop and place in a pot with ½ cup of water. Let the rhubarb cook down into compote, adding sugar to taste.

		Stone Fruit: Nectarines, Apricots, Peaches, Plums, Pluots, Apriums
		Store whole stone fruit in the refrigerator (32-36°F). Eat plain as a snack or in a fruit salad.

		Strawberries & Bush Berries
		Fresh berries are highly perishable. Store them in the coldest part of the refrigerator (32-36°F), loosely covered with plastic wrap. Do not wash until ready to use. Serve plain or in a fruit salad.

A Trick to Revive Your Wilted Greens or Lettuce

Wilted Greens

Wilted greens and lettuce are often just dried out which can still occur even if the greens remain in constant refrigeration.

Cold Water Overnight

Submerge the wilted greens in cold water by placing them in a dish, filling it with water, and putting it in the refrigerator overnight.

Greens Revived

This is what these chard greens looked like after 12 hours in the refrigerated water. Now you never need to compost your wilted greens or lettuce.

November 17th

2011-11-17T05:41:00.001-08:00

HAPPY THANKSGIVING!!

Thanksgiving is by far my favorite holiday. It is not cluttered with gifts or thoughts of glitter and trim. The day is set around being thankful. Simple and sweet. Of course being a farmer, I am surrounded by good food. And the bounty of it is humbling. A season of hard work, sweat and sometimes tears goes into this food, but in the beginning it started from a small seed. The wonderous growth of a plant never ceases to amaze me. And now we will feast. May your holiday be filled with the wonderous gift of food and simple thankgivings.

The cooler is so packed with storage veggies, I have to open the door slowly so potato sacks don't come tumbling out. I still have another 24 crates of onions and potatoes to sqeeze in there before the temps drop too low!

Generally November is my least favorite month of the year. I think of it as cold, wet, dreary. In fact it is time of year we usually sneak away from the farm for a week and head south to a sandy beach. Sometimes we return (still wearing our sandals) and step off the plane into snow or near zero temps--our car barely starting after it has sat idle for so long. But this year I dawned my chacos and cotton skirt and felt extremely warm. Yesterday I walked around the farm and fully enjoyed the patchwork of green across the fields. Everything looked so alive, vibrant and rich. It is nice to be home.

Since it has been so warm--we will have greens at pick up today!!! Now I know some of you say that you don't like kale, but if there were ever a time to try it--this is it!!! The colder nights have sweetened it nicely and it makes one feel strong and energized, like Popeye and his spinach. Seriously. I love this website where they say "Kale is king....and it is a dreamfood"

Thanksgiving Harvest: kale, tat soi, potatoes, carrots, parsnips, turnips, pumpkins, winter squash, onions, garlic, beets, cranberries, apples and homemade rolls

Thank you for sharing in our harvest! Blessings on your meal, Keena

October 30th

2011-10-30T11:44:00.000-07:00

A Porcine Prayer

May the apples be bright, sweet and plentiful...

May the dappled light from the canopy lull you into a cozy sleep...

And may the snow fall lightly, giving you powder to frolic and make snow pigs and angels in.

Thank you, pigs, for your curious snouts, outrageous personalities, scratchable backs. Thank you, pigs, for making me laugh and giving me nourishment in the year to come.

October 11th and 14th

2011-10-11T04:29:00.000-07:00

Happy Fall!!!

On a day that felt like summer, we all loaded up on the wagon and headed out to the pumpkin patch.

Everyone helped to pile the pumpkins onto the wagon

we even put the kids to work!

everyone single one of them : )

and found a few worms...

What a day! Thank you all for your help and for coming!

This week is the last pick up

So this is it, the end of another summer season. Thank you all for supporting our farm; your excitement, encouragement and interest in local food keep us going. Every growing season is different and has it's own challenges, but in the end I am always so thankful and feel so blessed to have this opportunity to grow food. I hope you thuroughly enjoyed your summer share. Feel free to share comments or suggestions and I look forward to seeing you in the future!

Holiday and Winter Shares are just around the corner...http://littleridgefarm.com/sign-me-up-cart.php

TURKEY pick up this Saturday, I have just a few left!!!

This week's loot: pumpkin, winter squash, pac choi, tat soi, chard, lettuce mix, chinese cabbage leaves...

October 4th and 7th

2011-10-03T05:28:00.000-07:00

It's Turkey Time!!!

Turkeys have been a bit soggy these past few days but are hanging in there. They have acutally used their hut! We have been picking up apple drops from varius apple trees around for the pigs. I decided to try and give some to the turkeys and they were pretty into them. Which is great because they have been very vocal about wanting "grain gobble grain gobble grain!" My neighbors are probably going nuts!

Order your bird now!

Ready for pick up October 15th

$4/lb

So the rain thwarted our pumpkin party. But alas this coming Saturday looks nice so we will give it another go. The biggest bummer on my end is that it is predicted to get in the 20's this week. I mean I know cooler weather is coming but it always sets in a little bit of panic. Most of the crops still in the fields will be fine in the upper 20's but some, like pumpkins, just won't take it. Cold weather always seems to come after a prolonged wet period which makes harvest and timing of harvest even more tricky. So today through Wednesday there will be lots of mud flying as we harvest and cover as much as we need to. Even though I panic a bit, cooler weather also brings a bit of relief. Some closure to things like lingering weeds and disease. It also brings a bit of closure to the season. I can't believe we are here already, this season was one of the toughest I have had in my 12 year farming career. BUT, I am already excited for next year...

HOLIDAY and WINTER SHARES

It's time to sign up!!!

Don't miss out on local sustenance for the winter.

Pick ups are once a month and will include winter squash, carrots, beets, potatoes, onions, garlic, celeriac, parsnips, turnips, rutabagas... and possibly some greens.

This Weeks Loot: carrots, potatoes, leeks, pac choi and other greens

Recipes:

Sweet and Buttery Roseheart Radish

3 tablespoons butter

6 medium rose heart radishes, cut into wedges or half moons

2 teaspoons brown sugar

1 teaspoon red wine vinegar

fresh ground black pepper to taste

Directions

Melt the butter in a skillet over medium heat.
Add radishes and toss to coat. Cover the pan and cook for 4-6 minutes, shaking occasionally.
Add the sugar and vinegar and toss over medium heat for 1 minute.
Season to taste with pepper. Serve immediately.

Winter Radish Salad

3 or 4 large winter radishes, any variety, peeled and sliced paper thin

¼ cup coarse salt

1½ cups vegetable oil

½ cup wine vinegar

Salt and pepper to taste

Directions

Place radish slices in a bowl and sprinkle with the salt. Cover with a heavy plate and refrigerate overnight.
Drain off all the liquid and wash in cold water in a colander. The slices will be transparent and tender.
Prepare a dressing by combining the oil, wine vinegar, salt and pepper, and pour over the radishes.
Refrigerate until ready to serve. Add soy sauce and sesame oil if you want to give the salad an Asian twist.

Postponed

2011-10-01T06:12:00.000-07:00

PYO Pumpkin Party Postponed 'til

Saturday the 8th...darn weather!

September 2th and 29th

2011-09-26T19:05:00.000-07:00

A Misty Farewell

So the cows head off tomorrow. It is always a rush of emotions when it is time to send the animals to West Gardiner. We spend a lot of time with the animals: moving, feeding, scratching, sharing an evening beer. I can't imagine having a farm without them. I sometimes think I should be a vegetarian but my body tells me otherwise. I feel good that these creatures have spent their days with us. Happy, outside, grazing and being who they are, be it a cow, pig or turkey. Still, I am always sad to see them go. Not just sad though, grateful as well...blessed and bountiful.

I give thanks.

(Especially if they load into the trailer with ease tomorrow.)

PYO Pumpkin Party

THIS Saturday the 1st of October

Wagon Rides to the pumpkin patch at 11 am!!!

This Week's Loot: I am not entirely sure actually. It has been a crazy week (and it is only Monday!) But I promise there will be some veg including carrots and a winter squash : )

September 20th and 23rd

2011-09-20T11:41:00.000-07:00

Thank you to all who physically support Little Ridge Farm!!!

This weekend we had a "Tribute to Workshares" lunch. Every year I have about 7 families who send someone out for 2 hours a week June into October. I try not to make them do the hardest work on the farm, but certainly they earn their discount. It's a great experience for one to learn first hand how the farm works and to get dirty. I RELY on these folks to make the farm work and every year it has been a very positive and rewarding experience. So a big THANK YOU to all who have pulled, picked, hunched, sifted, pounded and sweat for our food!

As they say "don't put all your eggs into one basket". So this year I decided to expand the amount of wholesale food I sell. I pick items that I do not grow for the CSA so there is no question as to which is for wholesale and which is for CSA. I grow a "carrot medley" (a mix of red, yellow, purple, white and orange) for Crown of Maine. They are a family created cooperative that buys from farmers in Maine and then redistributes the goods into New England.

For them I also grow an assortment of winter radish. They are spicy like regular radishes but bigger, different colors and can be stored into winter. And then I grow storage carrots for the Good Shepard Food bank. They received a grant so that they could actually buy fresh food from farms rather than relying on donations. It's a win win, as the farmers get paid and the food bank gets a consistent higher quality product.

With selling wholesale comes lots of washing, sorting and packaging. It is AMAZING how much food would potentially get discarded. Understandably so, restaurants want all their veggies to be uniform and perfect from top to root. No forks, blemishes, twists.....Well we all know how we love our dancing carrots!!! So this is where you come in. So I do not waste all of the "2nds", I will offer them in the share. This is the ONLY time you gets 2nds. So keep your eyes out for some spicy color in the next few weeks.

PYO PUMPKIN PARTY and POTLUCK October 1st from 11-2.

Don't miss out on finding the perfect pumpkin!!! We will take a wagon ride out to the patch at 11 am and them return for a potluck lunch!

This Week's Loot: carrots, potatoes, beets, peppers, chard, dill, sage melons (full share)

September 13th and 16th

2011-09-12T17:54:00.000-07:00

Signs of Fall

Asters and goldenrod flood the fields...

The corn is finished and pumpkins pop out beneath the cover.

And apples are the fruit of choice.

The air is crisper, the sky bluer, even the sounds are a reminder that fall is here. Can't believe it really. I still sort of feel like I am waiting for summer to arrive. I mean I know it was the hottest and most humid summer on record (or if it wasn't, my count of sleepless nights make it seem like it was), but for some reason I kind of feel like it blew right by. That is okay, I welcome fall. I love the colors, the smells the cooler nights. I like bedding the fields for winter and seeing the colors of pumpkins and winter squash emerge from the withering vines.

This week we will see the first of our fall crops in the share--spaghetti squash. This squash is canary yellow and has a delicate flavor. Some folks love it, others not so much. I like its crunchy texture and its versatility. Since it is light in flavor, one can add pasta sauce, cheese, pesto, beans and the like to add flavor. Have fun with creative cooking!

This Week's Loot: Spaghetti squash, melons, onions, carrots? lettuce/spinach and garlic

How To Cook Spaghetti Squash

Bake It -- Pierce the whole shell several times with a large fork or skewer and place in baking dish. Cook squash in preheated 375F oven approximately 1 hour or until flesh is tender.
Boil It -- Heat a pot of water large enough to hold the whole squash. When the water is boiling, drop in the squash and cook for 20 to 30 minutes, depending on its size. When a fork goes easily into the flesh, the squash is done.
Microwave It -- Cut squash in half lengthwise; remove seeds. Place squash cut sides up in a microwave dish with 1/4 cup water. Cover with plastic wrap and cook on high for 10 to 12 minutes, depending on size of squash. Add more cooking time if necessary. Let stand covered, for 5 minutes. With fork "comb" out the strands.
Slow Cooker or Crock-Pot - Choose a smaller spaghetti squash (unless you have an extra large slow cooker) so that it will fit. Add 2 cups of water to slow cooker. Pierce the whole shell several times with a large fork or skewer, add to Crock Pot, cover and cook on low for 8 to 9 hours.

Once the squash is cooked, let it cool for 10 to 20 minutes so it will be easier to handle, before cutting in half (if it wasn't already) and removing the seeds. Pull a fork lengthwise through the flesh to separate it into long strands. (See photos.) You can do these steps ahead of time, then prepare spaghetti squash recipes whenever the mood strikes.

September 6th and 9th

2011-09-05T06:29:00.000-07:00

Under the Circus Tent

The turkeys are out! They have enjoyed their tour through the raspberries and now they are moving along the driving paths and ends of fields. As they get older I have to move them more and more (up to once daily) to make sure they have fresh grass to both eat and lounge on. On moving day, I take the entire fence down and move it to its new location. Then I drop a side and wheel their circus lounge to the center of their new pen. Finally I move their waterer and their troughs. Meanwhile the turks are "clucking" around exploring new places and chasing bugs. Once I get the new netting up and their shade moved, I fill up the grain bucket and shake it a bit. The clucking stops. The turks stand still for a moment and then a few see the grain bucket and head toward me. Soon the rest follow and viola they are all in. The whole process takes about 10-15 minutes. It all depends on how many good bugs are out there to chase, but as long as I get their attention, grain trumps bugs.

Sometimes I think the turkeys are a pain. For staters, they aren't the smartest animal on the farm. For some reason they love to huddle against the fence at night, instead of under their hut for protection. And if it is raining you can guaruntee they will be out in it getting soaked and sometimes hypothermia. Something strange happens every year to the birds, some unforseen accidental death. Raccon, owl, fox, coyote are always worries for me and sometimes in the middle of the night I get out of bed and go out to check on them.

Generally though these featherd hens and toms crack me up. They have a sound for every mood they are in and I have gotten to know them quite well:

"cluck, cluck, cluck" this is a bit more excitable and higher pitched sounding than a chicken. It says "I am eating new fresh grass and chasing bugs and I am loving it!"

"cluck, rrrr, cluck, rrrr" this is a lower pitched cluck with a kind of purring in beetween meaning "life is good"

"chirp! chirp! chirp!" very high pitched yelling "help! help! help!" (generally "Help! I am an idiot and I have gotten myself into some silly situation taht I cannot figure how to get out of" This call is common when they are very young and still in the barn.

"gobble, gobble, gobble" you all know what this sounds like. And I think it says "hey how ya doing?" like a greeting but it is usally done all in unison. I usually gobble at them to get their attention. And it works, they usually all gobble back... I think they think I am their mom, or maybe god : )

PYO PUMPKIN PARTY and POTLUCK

Saturday October 1st 11-2

This Week's Loot: Potatoes, leeks, edamame soybeans, peppers, chard, carrots, beets and basil

And melons for the Friday half share folks

What is Edamame? http://www.edamame.com/

August 29th and Sept 2nd

2011-08-31T08:38:00.000-07:00

Good-bye Irene!

Well thank goodness that is over! Coming from Ohio, I already have a slight fear of wind and being surround by large trees made me a little nervous this weekend. We lost a lot of limbs and some big trees, but no damage. The animals fared just fine, in fact the pigs are loving their new wetland. The worst was the the wind and wet blew late blight through the tomatoes and soon they will all die. I was looking forward to a great tomato harvest, had lots of nice sized ones on the vine...

MILK DAY

Zach's mom lives in Sweden and sometimes she sends the most wonderful photos. She lives in the country, very simple and sometimes travels further into the country with a friend. This is the traffic they faced...moooove over! Check out that copper pot--gorgeous! And the "rack" for the aluminum pots. So sweet. I was just visiting Sarah Spring's new creamery room for her cheese...I think her inspector would have a fit with this Swedish cheese room! But I think Sarah would much prefer her space to have the look and feel of this.

The gardens are shifting for the seasons again. This may be the last week for green beans and cucs and numerous squashes and zucchini. (Some of you are probably cheering). I will be trying to keep the diversity up as much as I can as we move into fall. I am quite disappointed in my broccoli, cabbage and cauliflower this year as well as my onions. The midsummer drought really affected those crops. Bear with me though and soon we will be looking at winter squashes and edemame soybeans!

This Week's Loot: cucs, zucs, summer squash, beans, chard, tomatoes and corn

New This week: Perpetual Spinach--It is in the chard family but has a little lighter taste like spinach. Let me know what you think.

August 23rd and 26th

2011-08-23T11:00:00.000-07:00

The Early Worm gets the Tomato

The tomato hornworm, note its little red "horn". These fellows (yes, all pests are masculine) can do serious damage in a tomato patch quickly. Not to say that I want many of them, but I am always happy to find a few each season frassing around. I find them very intriguing...

...colorful and so strong! Pulling them off the tomato plant sometimes results in a small battle including mandible clicking, full body waling and sometimes even pinching (all done by the worm, not me).

They are not small. Well, they start out small and rapidly grow to five inches while they devour entire leaves and halves of tomatoes. You would think that a 5 inch long worm with a horn and a girth of your thumb would be easy to find, but actually it is a bit like a "Where's Waldo" book while one is searching for these extremely well camouflaged worms. It is generally their frass (poop) and/or the clicking of their mandibles that give them away. These are the once "insect" pest that I will not squish with my hands. Crushing them under foot is the method of choice, but beware, they have a lot of pressure built up inside those tight bodies!

Okay, on to tastier photos. (Although you may not be happy with these either as they are not actually a part of the share. Sorry!) But they are sooo beautiful and Zach and I are excited as this is the first real harvest we have gotten off these 5 year old trees. YUM!!!

This Week's Loot: corn!!! radish, greenbeans, cucs, zucs, ss, chard, beets, carrots, peppers, onions, potatoes and herbs...

A small note about the corn...speaking of worms...do not be alarmed if you find a small colorful corn ear worm at the top of your corn. Last year I had to cut the tops off of every ear because I had so many. This year they are not so bad, so I am leaving it up to you...

ENJOY!!!

August 16th and 19th

2011-08-15T13:03:00.000-07:00

HOG HEAVEN

These pigs are the craziest pigs I have ever raised! They acted shy at first but I think it was all an act. I had fun taking photos--they ALL wanted to get their nose in...such hams

And then there is this guy...he just lays in the trough and eats! This actually what I feel like at the end of the day..."eat? or sleep? Aha! I can just do both!"

This weekend we at lobster at a friend's. The pigs LOVE lobster so we brought home all the leftover shells. It was actually good timing to have this special treat as a lure to get the pigs into the trailer. After several hours of coaxing (and one awesome pig tackle by Zach!), we finally moved all 11 pigs to a new spot. It is out past the hoop house...don't forget about them, they would love to nibble..I mean see you :)

Ahhh rain...it feels so wonderful to have this bit of moisture! Some plants are beyond being able to use the extra drink, but others are responding nicely. I am hoping this late rain will boost the fall crops like cabbage, winter squash and onions.

CROWS...I don't remember them paying for a share this year but they sure have been indulging. They have been enjoying lettuce, zucchini, cucumbers, watermelon and most recently corn. Grrrrr! They are very smart. Very very smart.

This Week's Loot: cucs, zucs, summer squash, green beans, cabbage, baby carrots! and radish

RECIPES:
Gotta love those zucchini and summer squash--they won't last forever: )

Zucchini Pesto: http://www.epicurious.com/recipes/food/views/Zucchini-Pesto-4569
Summer Squash Salad: http://www.epicurious.com/recipes/food/views/Shaved-Summer-Squash-Salad-365655

August 9th and 12th

2011-08-08T10:35:00.000-07:00

It's a Lily Fest!!

Be sure to check out the pick your own garden for fantastic color and fragrance to add to your home. The lilies are still in full swing and the gladiolas are just beginning to open. They are best to pick when the bottom two flowers have opened.

CHERRY TOMATOES!!!! are starting to ripen. They are in a little patch right next to the hoop house. You can graze now, soon there should be plenty for picking to bring home. Tomatilloes are also there, but they are not ripe yet. We must wait until they fill their paper shell.

Diving into the zucchini patch!!

I don't know how many of you know this but most cucumber, summer squash and zucchini plants have tiny spines on the stems of the plants (and on the fruit themselves in the case of the cucumber). Picking them helps to build my pain tolerance level! Today it took me 2 hours to harvest 800' of cucs, zucs and summer squashes, amounting to 250 pounds. I suppose a few whences and scratches are worth it ;)

This Week's Loot: ss, cucs, zucs, green beans, broccoli? peppers? cabbage, chard, beets and fresh garlic!

I will apologize for the short blogs these last few weeks and the lack of color and formatting. Blogger seems to be having a mental breakdown, or maybe it is me. But for some reason the basic formatting is no longer working for me. If anyone has any suggestions...

August 2nd and 5th

2011-08-01T16:59:00.001-07:00

Summer has Come!!!

Summer is marked by the crunch of a cucumber as far as I am concerned. From now on each day is filled with harvesting; cucumbers, summer squash, zucchini, green beans and soon tomatoes and melons. I try and do each of these every other day and split them up so I am not harvesting all of them in one day!

I realized yesterday that this week was the last week that I will seed in the greenhouse for the year. It is amazing how fast the time flies--August already!! The growing season is almost 2 months shorter here in Maine than where I started farming in PA and I can't say that I have fully gotten used to it yet. This year, more than ever, I am seeing how "living in the moment" is a very difficult task for a farmer. The shortest seed I have is a radish which is about 30 days. This means from the moment I drop the seed into soil, it will be approximately 30 days until I am able to harvest. Most of my crops however are, on average, 60 days--2 months and on up to 110 days. I am continuously thinking about 2-3 months down the road and sometimes even 10 months--I seed the parsnips in June and don't harvest them until April the next year!

Here it is: the mark of summer, the cucumber, and all I can think about is what I need to sow for the fall and winter harvests, what I need to bed the empty spots down with so they aren't bare for the winter, etc, etc, etc...I don't know who ever said that farmers where dumb. I mean here is a job where you have to be on your toes at every moment; it's a business, a brain twister, a scheduling/planning/logistical game all while teetering on the whim of nature. Oh and it would be nice to have some marketing and mechanical skills under your belt as well : ) It's tricky I tell you. There is never a dull moment!

Green bean it up! Extra green beans for sale at pick up$2/lb

Be sure to check out last year's post for the descriptions of all the summer squash...

http://littleridgefarmmembers.blogspot.com/2010/07/week-8-july-13th-and-16th.html

July 26th and 29th

2011-07-24T06:00:00.000-07:00

The Strength of a Plant Now that's a head of lettuce !
Since the beginning of June we have received 2.5" of rain. While harvesting last week, I was just blown away and humbled at how nice most of the vegetables looked. Through soil that is nearly dust right now, these plants have found enough moisture and nutrients to grow.
Check out the roots of this scallion, they are almost 10" long!!! These little roots were an inspiration to me last week. And all the summer squashes, zucchini and tomatoes look amazing. I think I will pick the first green beans this week too. Although the vegetables may not be as bountiful and robust as I would like, they have encouraged me not to get too down...although I do still hope we get rain this week : )

Busy busy weekend. Saturday was spent building a knee wall and putting rafters on the timber frame barn I have set in the woods near the raspberries. The intention for this structure is to have a dry place to store straw for mulching crops like tomatoes and strawberries. With the help of 2 other folks, we pushed through the heat and hot sun, and made the wood pile a little smaller.

Sunday has mostly been spent setting up drip irrigation. It is the first time I have ever used drip irrigation so it will take some getting used to. There are pipes all over the place and I have already mowed over one! Installation is a rather tedious task and is taking a little longer than I had hoped. Maybe Murphy's Law will kick in and rain will come just as I finish!

Survive the heat...Eat Ice Cream!!!

This year I will give the proceeds to LACO, our local food bank.

Bring a little extra cash for a cone--one scoop $2; 2 scoops $3

(M&M, and black raspberry from The Big Dipper)

Blueberries!!!

On sale this week and next for $4 a pint. They are high bush, no spray from right around the corner. If you are interested in ordering a larger quantity than 2 pints for freezing please let me know!

Chickens!!!

Whole birds will be available on Friday August 5th. Look for the sign up sheet in the barn this week.

PICK RASPBERRIES!!!!!!!!!!!!!!!!

This Week's Loot: lettuce, beets, red onions, chinese cabbage (I know, I know, but it is good!), zucchini and summer squash for all?, green beans?, the last of the sugar snap peas...

July 19th and 22nd

2011-07-18T14:07:00.000-07:00

The Sleeping Dog

After a hard days work of chasing groundhogs, being chased by Dora and looking oh so cute, Simon is pooped....

Our Christmas present to ourselves was a new (very much so needed) couch. We ditched one couch and saved the futon, thinking it could go nicely in the upstairs office. However, Simon quickly took over the futon as his new dog bed. How could you blame him; it is 4 times as big AND it has pillows!

Sometimes he shares his "dog bed"...he gets no love...HA!

This week's loot: lettuce, new potatoes, scallions, beet greens, sugar snap peas, chinese cabbage, dill and the last of the garlic scapes.

Please pray for rain! If you like to get specific in your prayers, a nice soft inch would be nice.

New Potatoes:

These guys, unlike the late fall potatoes, are not "cured", meaning the skins have not fully developed to form a protective layer. They are delecate and should be kept in your fridge before eating. No need to peel them, the skins are soft and flaky and are perfect for mashing, baking or boiling for potato salad!

July 12th and 15th

2011-07-11T18:54:00.000-07:00

Some Like it HOT!!!

Baby turkeys arrived this week!!! They are super cute and running around. The first couple weeks of their life they like it to be 95 degrees--well they are Loving this heat!!! You may come and visit them, they are up in our house barn. Just please be careful not to knock over their pen and parents keep an eye on your children in our not-so-child-proof-barn.

PYO Raspberries!!!! Opens up this week!!! There are still a few strawberries left too. They are harder to find but man are they SWEET!!! The raspberries have just started to ripen so there aren't tons yet but there will be soon. Again it is priced/lb, please bring your own containers.

PYO Flowers!!! There is also basil and some parsley in the PYO garden. Don't be shy but please remember to share : )

I was just looking at photos from last year--man is it hard not to compare notes. I think I would be feeling okay except that it just feels so hot and dry. Maybe we will get some soft rain this week. Also my tractor is broken. It has been having trouble for a couple of weeks, but now it is really bad. I think it is fixable but I feel crippled without it! And the deer!!! Oh dear have they been AWFUL this season. They just keep finding things to eat....

This Week's Loot: baby baby carrots, lettuce, chard, hakurei turnips, garlic scapes and a few peas

www.foodgawker.com --check it out!

July 5th and 8th

2011-07-04T12:59:00.000-07:00

It's Strawberry Time!!!

Don't miss out on the most luscious berries! Picking is still good and you'll be happy for those frozen berries packed in your freezer come January. This week feel free to bring a nonsharholder friend with you to pick.

Berry picking is one of my favorite things to do. I like to go out for a few hours every evening and glean. Munching my way through a row and filling up a bowl or two to freeze for the winter. So far I have picked over 200 pounds! It is exciting to see so many after such a poor crop last year. Pickers may have noticed there is a small flock of cedar waxwings gleaning the berries too. They are a beautiful fluttery bird with a high pitched shrill. They are lucky they are my favorite bird, or I don't think I would be so keen on sharing my fruit!

July 4th...this is the time of year we begin to transition into some new veggies: peas, baby beets, baby carrots, cabbage... The weather has certainly thrown several curveballs this year and I am still feeling like things are a bit behind. The peas unfortunately won't produce as much as I would like, but I see a good crop of new potatoes, green beans and cucumbers on the way (sometime in mid-late July). Until then we will continue to load up on fresh greens, summer turnips and chinese cabbage.

A few months ago, I had a woman contact me from the Farmer's Almanac www.farmersalmanac.com asking if I would do an interview about "What is a Community Supported Agriculture". I agreed and the You Tube video was just released last week. Although I don't think I will be asked to be in any Hollywood movies, some of you were featured and are looking pretty good! Check it out!

www.youtube.com/watch?v=7bPFNWhz3c

This Week's Loot: lettuce, spinach?, beet greens, hakurei turnips, garlic scapes, chinese cabbage, tat soi and a few shell peas

Chinese/Napa Cabbage:
It's light and crunchy, cook it, eat it raw, use as a taco topping or an egg roll wrapper!

http://www.sheknows.com/food-and-recipes/articles/809695/8-things-to-do-with-napa-cabbage

June 27th and July 1st

2011-06-28T08:05:00.000-07:00

It's Summer!!!

and we go to the beach once a year : ) Simon is like a fish...with sharp claws--he LOVES it!!!

I wanted to take a photo of the glorious strawberries but didn't get to it, so you will just have to go out and see for yourself. It is easy picking right now so don't miss out!!!

Next week will be bring a Friend week, but please come with them and show them the ropes. It keeps my self serve honor system from breaking down.

Alright this one is short--I gotta write this on Sunday so I have a bit more time....maybe next week! But for now I am thankful for the bit of rain we got, plants look happy (except for the decapitated peppers and lettuce due to a deer) and the strawberries are AWESOME!!!! Okay I am off to cultivate (weed with the tractor). ENJOY!

This Week's Loot: lettuce, spinach, tat soi, mustard mix, beet greens, hakurei turnips, kohl rabi and garlic scapes

Tat Soi
www.appititeforchina.com/recipe/brown-butter-pasta-tatsoi/

Khol Rabi
www.simplyrecipes.com/recipes/kohlrabi

Garlic Scapes
www.2sistersgarlic.com/articles/garlic_scape_recipes.htm

July 21st and 24th

2011-06-21T09:02:00.001-07:00

And these 11 little piggies went wee wee wee all the way to

Little Ridge Farm

Too cute these little guys and girls. They arrived Monday evening from Midnight Meadow Farm in Saco, Maine. 7 weeks old. Inca was marveled by them...Simon is WAY jealous ;)

Come say hello but don't be to bold, they are quite skittish still. Be sure to visit the pigs as they move through the pasture this summer...even if they are in the back field, feel free to take a hike!

Gardens are coming along nicely. We received a bit of rain Saturday afternoon and we needed every last drop. Luckily though we have been dodging the hail!

This week's Loot: mustard mix, hakurei turnips and greens, lettuce, spinach, chard, mint, oregano and strawberries!

**Over the next few weeks you will be seeing kohlrabi in the share. (I am picking it as it matures.) It is an alien looking vegetable and was described on the "How to Cook Greens" link on last week's blog.

Mores greens recipes and dressings...

www.epicurous.com/tools/searchresults?=mustard+mix

June 14th and 17th

2011-06-12T06:32:00.000-07:00

Eat Greens til the Cows Come Home

These cows were born in a pasture in Wales, Maine in April of last year. There are 6 steers (castrated males) and 2 heifers (females). This year is the first year I've used this pasture. It is a little wet and needs some nutrients, but I think it is going to work out nice. I can no longer see the cows from my house, but it is a short walk or a quick drive just down the road. The pasture had no fencing and no water system set up so this spring I spent many days walking the 11 acres pounding fence posts and stringing wire. I use a battery operated charger with a solar panel to keep the fence good and hot. Currently I am using water from the farm house there to water the herd, but I am hoping to gravity feed water from a creek in the back of the pasture. (It's halfway set up...)

The cows are mostly Devon with a touch of Angus. The Devon breed is from England and was brought to the US in the 1600's as a multipurpose breed (working, milking, meat). Their smaller stature is great for grazing; they process grass and other forage efficiently and make a nice grass-fed finish. Devons are red/chestnut in color...the black in some of mine come from the Angus crossbreeding. A mature cow will weigh about 1000 pounds. Although that is is still a large animal, Devon's are known to be docile. Believe me they still kick up their heels and run a fast clip!!! But in general they are easy to work and move around the pasture.

Ahhhhh, this touch of rain feels nice. I can almost hear the plants and animals singing for the sweet moisture. I can't believe I am saying this after the 2 weeks of rain we had earlier!!! Tomato and pepper plants are in. Corn, squashes and beans seeds have all germinated. These last few days I have seen the potato and bean plants grow. I am always amazed--the strength of those little seeds, pushing through this crazy weather...they keep me inspired with their unending determination.

The insect pressure is high this year all over New England. It's always a weighted decision to spray or not. I have several different non-spray defenses I use for pest control. Mostly I only spray when the survival of the pant is at stake. That being said...you will receive very HOLEY greens this week : ) Flea beetles are little, like a flea, and jump, like a flea, but instead of feeding on the blood of humans, they survive on the juices of plants in the brassica family; broccoli, kale, mustard...

Jump like a flea into the tastes of spring!!!

This Week's Loot: Very holey tat soi, sort of holey mustard greens, arugula, summer turnips and crisp lettuce
Recipe guide:

Check out this AWESOME greens site!!!! You will at some point receive most of these greens throughout this season. It doesn't list tat soi, but it is like across between kale, spinach and pac choi

www.epicurious.com/articlesguides/seasonalcooking/farmtotable/visualguidecookinggreens

A very useful herb guide...herb it up!!! (use that tarragon!)

www.herbalgardens.com/herb-chart.html

Early June

2011-06-03T07:59:00.000-07:00

Wow it's JUNE already!

The season seems to be flying by already! I had a seeding spree on Wednesday and seeded greenbeans, summer squash, zucchini, winter squash corn, pumpkins...Ahh it felt good to get it all in--despite getting poured on halfway through! Still some spots are sloppy wet, but this drying wind will help out and make some more of the soil workable. I still feel behind and that things aren't growing very fast, but I think that is partly due to the incredibly early season we had last year. It has spoiled me for life : )

We had a GORGEOUS year for flowering fruit trees. Hopefully the pollinators had time to do their work in between rain events and the flowers will turn into some juicy fruit. We have planted several fruit trees (pear, plums, peaches, cherries and one apple) since we moved here. Many of themn are still young, but severl of them should be ready to set their first fruits! We also uncovered a row of old apple trees. Over the past 5 years, we have been pruning them down to be a more managble size and this year was the best flowering year I have seen. I think they are McIntosh! Although they are still too tall to harvest from, we have cleared out the understory in hopes to pick "drops".

The cows arrived on Monday on they are happily chewing their cud. We had a couple of escapees, but hopefully that will be it for the year! I meant to take a photo and keep forgetting...so you have to look at a photo of rhubarb instead. I am using a new pasture this year which I think will work out great, but I cannot see it from the house. So I have been driving down there a few times a day to check on them. Once they settle in, I should be able to just go once a day. It has been enjoyable visiting them and they are becoming more and more clam--one even lets me scratch him.

I am still not sure when weekly pickups will be maybe starting June 21st--we'll see. Grow spinach grow! For now you can enjoy...

This Week's Loot: Asparagus, rhubarb, parsnips, lettuce, scallions, lemon balm, chives, sorrel

Cooking Tips:

So I have been writing farm notes and attaching recipes to them for 10 seasons now. I am running out of recipes : ) Plus Zach and I don;t really use recipes, we sort make things up. Although I admit I will look at recipes for ideas. Anyway, this year I think I am mostly going to direct you to the places I searched for out weekly meals and hopefully they will inspire you too!

RHUBARB

This past week I have been experimenting with rhubarb...I made a rhubarb pit with meringue topping, a rhubarb/sorrel sauce for fish and a read about a roasted rhubarb salad that sounded good, but I haven't got to it yet.

Check out this website: www.rhubarbinfo.com

LEMON BALM

I mostly use it for sun tea or fresh as a lemony garnish, but this website gave me some new insights too: www.superherbs.net/Lemonbalm.htm

What is the difference between leeks, scallions and chives?

Leeks are a vegetable. Sometimes interchangeable with onions, but usually standing by themselves. Leek and potato soup, braised leeks, etc. Green leaves of leeks are very tough and fibrous and not eaten, but are excellent to use in soup stock.

Scallions, aka green onions. Good for salads, baked potatoes, Mexican stuff. Both green and white are used. Eaten raw, you will get the most flavor.

Chives are finer. Excellent for garnishing. No white on this one, only bright green with a nice light onion flavor.

May Showers Bring June Veggies...I hope

2011-05-19T07:06:00.000-07:00

ASPARAGUS!!!

Okay so I will admit this photo is from 2 years ago. Anyone who has looked at the asparagus lately will agree that the patch is currently MUCH weedier than this photo indicates. In any case, the asparagus is emerging nicely and this year is the first year I can harvest the spears for its entire season (4-5 weeks long)! I planted the crowns (plants) 4 springs ago and for the first 3 years I could only harvest for a week or two. Then I had to let the spears grow big and fern out so that they could capture as much energy from the sun as possible and transfer it to the roots making the plant stronger. Now the plants are good and strong and can withstand me plucking spears from the plant daily. Asparagus is one of the few plants that one could sit and probably watch grow. Especially when the day is sunny and warm, spears will grow up to 12 inches in one day! The cooler weather is nice for these guys because it keeps them from ferning out too quick and it keeps the asparagus beetles at bay.

Everything else is moving at a snail's pace...hopefully a bit ahead of the actual snails and slugs that are trying to overtake the farm as we speak. Peas, spinach and beets are actually up about 1/4 inch. Looking a the pea seedlings yesterday, I was having a hard time even imagining picking them at some point this season. But alas we have asparagus!

This week's loot: asparagus, carrots, parsnips, rhubarb and chives

Recipes:

Creamy raosted Parsnip soup:

http://allrecipes.com/recipe/creamy-roasted-parsnip-soup/

If you don't want to use the cream, try making it with with cashews instead

Cashew Cream:

1 cup raw chasews

1/2 cup veggie broth

blend in a blender until smooth and add to the soup at the end

Asparagus:

The way I do it is chop the asparagus into 1 inch pieces and place in a cast iron skillet with some butter. I toss it until warm so the aspargaus is still crunchy and bright green. Simple as that.

May!!!

2011-05-02T18:04:00.001-07:00

(Garlic--planted in the fall, is the first thing to show its head in the spring--lookin' good!)

To plow or not to plow, that is the wet weather question. The hardest thing about farming is that every year is different and you can't predict the weather. Spring is always a test of my ability to bend and not break, flex and not freak out. Tilling over wet soil can turn one's field into cement. Literally, there will be chunks of dirt that you think are rocks which makes transplanting uncomfortable and weeding nearly impossible. I waited waited waited and still some of my fields were maybe a little too wet but we are at that point in the year when I need to get something in the ground!!!!

Okay enough badmouthing spring...These last 3 days have felt GLORIOUS!!! Too bad it isn't going to last. Oh wait, I was supposed to be positive now : )

The ducks have been cruising the fields--they are LOVING the wet. They have become quite the gregarious little pack this year. They are quite fun to watch and Dora (the male duck) is still fully in love with Simon (the dog). For new shareholders, we will have some explaining to do : )

So this is it--your first summer 2011 pick up!!! It will be a bit light--but I think you will enjoy the flavors. Last year was a tremendous growing season and I know many of you have high expectations (hence my worry warted self), but rest assured I am trying my hardest and if we all pray for good weather maybe it'll work out.

PS MidCoast Growers in Bowdoin has opened for the season. They have beautiful pansies for a great price! (This is where I rent space to start my plants. Dale has been very supportive of Little Ridge Farm and a HUGE help.)

May's Loot: maybe some leeks, chives, carrots, rutabagas, turnips, parsnips and greens

Recipes:

Rutabaga Fries:

Cut rutas into fry like shapes. Place them in a bowl and sprinkle some olive oil, salt and maybe paprika if you ahve it. Mix rutas so they are nice and coated. Place on a baking sheet and bake for about 10 minutes at 400. Flip em once or twice and keep an eye on them until they are golden brown.

Rutabaga Soup

3 cups water
1 teaspoon salt

1 lb rutabaga, peeled and cut into large chunks

1/2 lb onion, peeled and cut into large chunks

3 tablespoons long-grain rice

salt & freshly ground black pepper

garnish of coarsely chopped fresh tarragon leaf

Directions: Prep Time: 15 mins Total Time: 1/2 day

1. 1 Put all the ingredients except the rice into a pot and bring to a boil; add the rice, cover and lower the heat; simmer until vegetables are very soft, about 50 minutes.

2. 2 In batches, puree the cooked mixture in a food processor until very, very smooth; return to a storage container

April!!!

2011-04-11T13:18:00.000-07:00

Spring has arrived...I think!

The robins have been out in FULL FORCE these last couple of weeks. Even the 9 inches of "Robin Snow" did not sway them from probing the soft earth for worms. It has been nice, so very nice, to see the ground again after a long winter. Buds beginning to break, flowers so bright they seem neon against the damp brown earth, mud so thick you nearly loose your boot with every step. Ahhhh, spring in Maine.

Sugaring season was a great success. For the past 4 years I have been helping my friends, Mitch and Penny, collect sap just up the road. Although the snow was deep and going rough, the days were usually picture perfect in the woods: windless blue skies against a canopy of silver. Dic and Doc, the horses, are steady and strong. They pull a tank of nearly 300 gallons of sap up out of the woods on roads deep with snow and rutted with mud. They don't seem to mind though, they work effortlessly and quietly, pulling a mere 2400 pounds. Sometimes four times a day. While the horses do something useful, Simon and Bear tear through the woods, chasing, chasing, chasing.

So this is it. The last winter share pick up. I loved it and hope you all loved it just the same. It is nice to stay connected with you all, even if we have to be bundled up in snow suits. Please be sure to let me know what you thought of the share...and don't wait too long to sign up for 2012!

This Month's Share: fresh lettuce and spinach, a few blue potatoes and red onions, carrots, parsnips, rutabagas, turnips and cabbage.

Parsnip Spice Cake

1 1/2 cups all-purpose flour

1 cup sugar

2 teaspoons baking powder

1 tablespoon ground ginger

1 1/2 teaspoons ground cinnamon

3/4 teaspoon ground nutmeg

3/4 teaspoon ground allspice

3/4 teaspoon ground cloves

3/4 teaspoon salt

3 large eggs

1/2 cup canola oil

1/2 cup whole milk

1 teaspoon vanilla extract

2 tightly packed cups peeled, shredded parsnips

1/2 cup walnuts, chopped

4 ounces cream cheese, at room temperature

2 tablespoons butter, at room temperature

1/2 teaspoon peeled, grated fresh ginger

1/2 teaspoon vanilla extract

1/8 teaspoon salt

Procedure

Preheat the oven to 350°F. Butter and flour a 9-by-13-by-2-inch pan. In a large bowl, combine the flour, sugar, baking powder, ground ginger, cinnamon, nutmeg, allspice, cloves, and salt. Whisk to combine.

In a medium bowl, combine the eggs, oil, milk, and vanilla. Whisk to combine. Pour the wet ingredients over the dry ingredients and stir until just mixed well. Stir in parsnips and walnuts.

Pour batter into prepared pan and bake for about 25 minutes, until a tester comes out clean from the center of the cake. Cool completely on a rack.

When cool, frost with Ginger Cream Cheese Frosting, below, if desired.

Ginger Cream Cheese Frosting

In a large bowl or the bowl of a stand mixer fitted with the whisk attachment, combine the cream cheese, butter, ginger, vanilla, and salt and beat until very smooth. Add the confectioners' sugar a little at a time, beating after each addition, until all the sugar is incorporated and the frosting is smooth. Spread over Parsnip Spice Cake and serve.

March!

2011-03-15T04:41:00.000-07:00

March is a funny month for me. It is the transition month between the two gears in my life: "winter" and "farming". Years like this, March is a little easier becuase there is still so much snow on the ground. Meaning--the indoor to do list is still long, and I may have a chance to get to it since the outdoor to do list is still buried in snow. But I am definatly being pulled into spring--1000's of onion, lettuce, cabbage, kale and chard seeds have been sown at the greenhouse! No germination quite yet, but soon, very soon.

This is the month I start to really push my marketing....if you haven't signed up yet for 2011...I go to CSA fairs and Wellness fairs, post brochures, hang fliers...and basically talk my head off about why joining Little Ridge Farm CSA could possibly be the best decision you will make all year. Thank you to all of you talking heads as well! Word of mouth by far is the biggest and most successful advertiser.

I have decided to grow in number by about 15 shares this summer and increase the winter shares from 40 to 50 and raise the pigs by 2. Already I have 50 of the 75 summer shares I would like and have sold out on all the pigs and beef! It is hard for me to say no to people. I find myself thinking, okay maybe I should get more pigs or increase this, increase...It is good to know that demand is high, but I need to be sure I can keep the quality of my product and my life high as well. Small steps. Part of me wants to raise food for 125 shares, with 20 pigs and cows and turkeys and...but part of me likes the little family we have created thus far, small but healthy.

Just say "YES!" to spinach. Although I think I broke my back shoveling and didn't sleep as much due to wind/snow load worry, I think the hoophouse has been a success. I learned a few things this year and will try and improve for next. I hope you all have enjoyed the sweet little treats of green.

This week looks like it be a bit warmer and SUNNY on Thursday for pick up! The winter shares have been a lot of fun for me, I think a good decision to do this instead of the farmer's market. More my style.

CANNING WORKSHOP!!!!

In my kitchen during pick up March 17th.

Pat, a volunteer from UMaine Extension, will be making blueberry jam. Stop in to see how it is done, ask questions and receive paper print outs!

This months share: winter roots, the last of the winter sqash, fresh spinach and a surprise : )
Recipe:

Carnival Winter Squash:

This small colorful squash has a mellow flavor, similar to a sweet potato. You can stuff it, use it as a base for soups or mix it with butter as a side dish. The skin is hard, so you will want to bake it first before scooping out the meat.

Winter Root Vegetable Slaw Recipe

The choice of root vegetables here works well, but you are free to mix and match. Just be sure to not have too many sweet vegetables like carrots and parsnips, or too many sharp ones, like radishes or turnips.

Ingredients

· 1 teaspoon Dijon mustard

· 1 teaspoon salt

· 1 teaspoon sugar

· 1/4 cup sherry or red wine vinegar

· 1 cup chopped parsley, loosely packed

· 2/3 cup olive oil

· 2 large carrots (choose different colored carrots if you can find them)

· 2 medium parsnips

· 1 small celery root

· 2 black radishes or 1/2 daikon radish

Method

1 Put the mustard, salt, sugar, vinegar and parsley in a blender and process until combined, about 30 seconds. Scrape down the sides of the blender, cover and process at its slowest setting. Drizzle in the olive oil slowly. When it is all in, move the blender to its highest setting and puree for about 90 seconds.

2 Peel all the vegetables except for the radishes, if you are using black ones. The slivers of black in the salad look cool, so I leave them in. Using a vegetable peeler or a coarse grater, slice shreds off the vegetables into a bowl. Try to keep the shreds roughly the same length if you can.

3 To finish, toss some of the vinaigrette with the shredded vegetables and let stand in the fridge for at least 20 minutes before serving.

February

2011-02-12T07:18:00.000-08:00

February

The first year I had Dora over winter, I thought for sure he would be like a chicken when I opened the barn door to a fresh foot of snow. (Chickens hate the snow and typically will not step outside of their coop). To my surprise Dora waddled right into it and through it and proceeded to play with Simon as he normally would.

Last year I added Dudley to the winter fun and she too seemed to not mind the cold white ground. And this winter? Well now I have 8 "pet" ducks and they all can't wait for me to open the barn door and head out into the wonderland of snow.

I should take a video of them outside. They "swim" through the snow and sometimes slide on their bellies like penguins. One day I looked out and thought that someone had been snowshoeing down by the new barn. It had been the ducks! They had cruised all throughout the snow, hills and valleys. They're hilarious, they even "bathe" themselves in the snow like they would in a pool of water.

Their favorite place to hang out is in our compost pile near the house. I don't know if they are eating frozen bits of vegetables or bugs, but they work through it and add their own manure to the pile as well. On really cold days I don't let them out of the and I have to refill their water jug 3 times and give them a whole pile of grain. When they are outside, they totally forage for all their food and water, they don't eat a speck of grain and I think they must be eating the snow.

I have 3 females right now and they are all laying. I can consistently find 3 eggs a day; they are neatly laid in a soft little straw and feather nest in the corner of their pen. If I am lucky, I can find the other 2 eggs. Ducks do a very good job of hiding their eggs in the straw bedding. One day when I let them out, an egg was just lying on top of the straw. I must have come in right when she was starting to hide her egg because when I moved the straw below it, I found a pile of ten eggs buried 4 down inches into the straw. (Don't worry those eggs went in to the freezer for the pigs.)

Although they are a bit "freakish", meaning they totally freak out anytime you get near them, I really enjoy the ducks. They are quite entertaining, easy to care for and so far they make great parents to their babies. Right now I am thinking we will sell or eat half of them and then maybe let Dudley have another round this spring....we'll see. I need to retrofit the Duck Inn a little bit for this upcoming season so I can get into it a little easier, otherwise I may have ducklings hatching out from all the females!

What is the difference between a Duck Egg and a Chicken Egg?

Size: duck eggs are noticeably bigger

Shell: duck egg shells are noticeable tougher to crack and provide a longer shelf life

Nutrition: If you were to compare the same size eggs, duck eggs have more energy, protein, minerals and vitamins

Taste: duck eggs are a bit richer and more flavorful

Cooking: you can use them exactly the same, although I think duck eggs are better than regular eggs for cooking

Don't be a chicken--try a duck egg!!!!

Try a potato soup this month!

Potato Soup Recipe
Famous Restaurant Soup Recipe
Preparation Time: 40 minutes. Serves: 6.

Ingredients:

· 3 cups cooked potatoes

· 6 tablespoon butter

· 1 1/2 peeled and sliced carrots

· 1 1/2 celery stalks, chopped

· 1/2 large onion, chopped

· 1/2 teaspoon dried thyme

· 1 teaspoon salt

· 1/2 teaspoon white pepper

· 6 tablespoon flour

· 2 cups canned chicken stock

· 6 tablespoon hot milk or cream, or to taste

· 3-6 drops Tabasco

· Garnishes: chopped green onions, diced cooked bacon, grated cheese, sour cream

Instructions:

· Cook potatoes

· Drain water and reserve the water

· Transfer potatoes to a mixing bowl

· In the same soup pot over medium low heat, melt the butter, and add the carrot, celery, onion, thyme, salt, pepper and saute over medium heat, stirring frequently for about 10 minutes

· Add the flour to the vegetable mixture and make the roux; cook about 5 minutes

· Add the chicken stock and 1 cup of the reserved potato cooking liquid, stirring until slightly thickened (Reserve the remaining liquid for reheating the soup if any is left over)

· Gently add the potatoes and simmer for 10 minutes

· Remove from the heat, and add cream or milk to the correct consistency (thick is good)

· Add Tabasco sauce a drop at a time, being careful it doesn't get too spicy

· Taste and adjust seasonings

· Top with any of the listed garnishes

January!

2011-01-18T13:18:00.001-08:00

The Hoop House Construction and its Inaugural Use

Mid August--It's always been a bit of a toss up for me as to whether I should get a hoop house or not, but this year with the new winter share and the desire to have earlier greens for the summer share I decided to go for it!

I had a super team of "experts" help me to erect the house and despite a few challenges like gusty winds and initially putting the plastic on backwards, we did it!

30x50 feet in size, I am hoping to have a nice supply of greens. Although I have told myself this is just bonus space, the outside fields are the real dirt and if the hoop house greens don't make it then well so be it.

Late October--the spinach and lettuce waiting for me to put it's winter blanket on for the winter months. I draped a thin fabric over the hoops above the greens. The hoops keep the fabric off the plants as to not damage them (because the frost will penetrate the fabric and freeze to the plants) and to create another insulating airspace around the plants.

January--And here we are shoveling out the hoop house so that it does not collapse under the weight of the snow. It is pretty sturdy structure but...and the wind. Oh my gosh the flapping of the plastic as I shoveled was enough to give me a near heart attack!

The greens freeze and thaw throughout the winter (there is no heat in a hoop house). I am hoping for a warm day this week so that I can harvest some spinach for this week's pick up. After harvest the plants will remain dormant until the day length gets longer (mid Feb, March) and then the plants will begin to regrow for a (hopefully) 2nd harvest in March.

It's all pretty exciting...and nerve racking...stay away wind and sleet!

Thursday the 20th is the first Winter Share pick up! I am happy that I have exceeding my expectations of shareholders and am hoping that all will be pleased with the selection. So far the veggies are storing well in the "root cellar" (insulated cooler).

WINTER SQUASH--I had a super winter squash year! I have loads left and they are storing quite well as of now. However, it would not hurt for you to take and/or buy extra this month. If you notice a bad spot, cut it out and cook it right away. I tend to cook several at a time and freeze what I do not use so that I can have precooked squash for other dishes in the future.

Store in a cool (45 to 50 degree) dry place such as a basement, cabinet or under your couch! The Delicata variety is probably my favorite. It is mild tasting yet delicious, easy to cut and you can eat the skins. There are a lot of fancy ways to cook this squash, but I prefer to keep it simple and bake it with butter, brown sugar, and a little maple syrup. It adds sweetness and depth without overpowering the flavor of the squash.

You can also make a quick stock out of the skins and seeds of winter squash. After baking, remove flesh from skins (non delicata variety) and just cover with water. Add the reserved seeds, salt, onion, carrot and simmer for 30 minutes.

We’ve found that the seeds are very tasty when toasted like pumpkin seeds! Save them, toast them, eat them!

Hope your winter is cozy and fun. I admit we love the winter and are having a blast in this snow!!!! Especially Simon...and the ducks, they are like natural snowshoes!

January's Winter Share Pick Up:

spinach (hopefully), winter squash, beets, onions, carrots, potatoes, turnips, rutabagas, cabbage, garlic and parsnips

Recipes:

Check out "Smitten Kitchen" blog, type in Winter Squash....all the recipes look good....there is a pumpkin swirl brownie (it has chocolate!)

Delicata Squash Bisque with Cashew Cream Sauce Serves 4 large bowls, 6-8 Cups
3 Pounds Delicata Squash, (2 pounds after prepping)

Oil for roasting

4 Cups Rich Vegetable Broth

1 tsp Thyme

Lots of Black Pepper

1 1/2 tsp Salt, more or less to taste

Cashew Cream

1 Cup Raw, Unsalted Cashews

1 Cup Rich Vegetable Broth, divided

Preheat oven to 400Âº F.
Peel squash and chop off the ends.Â Halve the squash and scrape out the seeds.Â Place on a baking sheet cut-side down and brush lightly with oil.Â Bake for 30-40 minutes until tender and beginning to brown.Â Flip squash before the baking is finished if needed to prevent burning.

Meanwhile, add the cashews to your blender and 1/2 cup of veggie broth. Begin pulsing to incorporate, eventually turning the blender all the way on while slowly adding the other 1/2 cup of broth. Once all the broth is added (1 cup total), let the blender run for 1-2 minutes until very, very smooth. Set cream aside.Â If your blender can’t get the cream completely smooth, strain before adding it to the soup.

Remove squash from the oven. Using a spatula, transfer it into a large soup pot. Break up the squash into chunks with a spoon or your spatula and add 4 cups of veggie broth, thyme, and black pepper. Bring to a boil then turn down the heat and let simmer for 20 minutes, covered.
Working in batches if needed, blend the soup until very smooth, being careful not to overfill your blender. My 64 oz blender fit the entire batch of soup.

Return the blended soup to the pot and add all but 1/4 cup of the cashew cream. Season with salt and more pepper. How much salt you add with depend on how salty your broth is to begin with. I thought 1 1/2 tsp salt was perfect for my batch, but yours might differ.
Remove soup to bowls (or mugs!) and garnish with extra cashew cream drizzled on the top and some fresh black pepper.Â Little squigglies of cream look nice, but you can also draw hearts or stars or swirls, whatever! http://veganyumyum.com/2008/10/delicata-squash-bisque/

Acorn Squash (you could use delicata)Quesadilla Adapted from a Dos Caminos demonstration recipe, but similar to many found in their awesome book, ModMex
The secret to getting your quesadillas crisp, Lindquist insisted, is to cook them in either butter or lard, and no skimping. A griddle is best if you have one, but a regular old frying pan will do in a pinch.
1 small/medium acorn squash

4 tablespoons vegetable oil

3 tablespoons diced white onion

1 tablespoon minced jalapeno (use those hot peppers you froze this summer!)

1 clove garlic, minced

2 poblano chiles, roasted, peeled and cut into strips

Salt and pepper to taste

10-inch flour tortillas

1 cup shredded Mexican cheese blend of your choice (I used Muenster, not Mexican but worked great!)

Butter for frying quesadillas

First, roast the acorn squash. Preheat the oven to 400° and lightly oil a baking sheet. Halve the squash, scoop out the seeds (you can save them to toast later, if you wish) and cut each half into half-inch slices. Lay them on the baking sheet and roast for about 20 minutes, until soft but not cooked to mush. (You’ll finish it in the pan.)
When cool enough to work with, use a paring knife or your hands to peel the skin off each slice. Lightly chop the squash and put it in a bowl.
Saute the onions, garlic and jalapeno in the oil until translucent. Add the poblano strips and cook for a couple minutes more. Add the squash and cook for another 5 or 10 minutes, until the squash is tender and the flavors have melded. Season with salt and pepper and take off heat.
Spread a few tablespoons of the cooked squash mixture onto one half of a 10-inch flour tortilla. Sprinkle with a couple tablespoons of the cheese. Fold over and place in a hot pan with melted butter, and fry until crispy. Cut the finished quesadilla into four triangles and top with your choice of garnishes. Eat while warm. http://smittenkitchen.com/2008/10/acorn-squash-quesadillas-tomatillo-salsa/#more-858

Garnish with your tomatillo or tomato salsa you make from the farm this summer : )

December Holiday Share

2010-11-29T06:03:00.000-08:00

HAPPY HOLIDAYS!!!!!!!!

What a tremendous growing season! A warm summer and Mother Nature has gently lifted us into winter. The ground is starting to be crunchy and those little flakes of white aren't melting in the shade. I was happy for the temps to get a little cooler because I was needing for the root cooler to cool down enough to pack all the veggies in. And I mean pack..when I open the cooler door, onions come toppling out!
I am experimenting this year with "quick hoops." They are a low fabric and plastic cover that I can take down in the spring and is cheaper than another hoophouse. I will be amazed though if they last the winter. West winds are fierce and I have already been chasing plastic. If they do work, however, I am hoping to have some overwintered spinach, carrots, kale and scallions.
Walking around the farm, I am happy to see green. Most folks wouldn't notice, but we take great care to cover the soil in a cover crop for the winter. The roots of the cover crop hold in the nutrients, hold the soil in place and add organic matter for the following year. All but where the pigs were last is covered in cover crops or "green manure". I seeded their spot anyway after they left in October, but mid September is the last date to usually get growth.

So now everything is put to rest. The strawberries are under their blanket of straw as well as carrots, parsnips, garlic and leeks. They will wait out the winter visited by rodents and cold, but will emerge again in the spring.
I like late fall projects: pruning raspberries, putting away equipment, mulching. It is like wrapping gifts, knowing that when I open them in April they will all seem like new.
May you all have a cozy Holiday, filled with cheer and good food! Keena
December Holiday Goodies: carrots, potatoes, turnips, rutabagas, beets, onions, cabbage, winter squash, pumpkins, maple butter and potato rolls
Raw Organic Chocolate Bark
Order this decadent and nutrient-rich, "superfood" chocolate to pick up on Dec. 16th with your farm share. Handmade locally by Holistic Health Coach, Kendall Scott. Made with Maine maple syrup, no sugar and the purest, organic chocolate ingredients right from the cacao bean. Makes a delicious, healthful gift or just treat yourself! One "Holiday Flavor" - coconut, cranberry almond. 1/4 pound = $9 (10-12 pieces)1/2 pound = $16 (about 20-22 pieces)
Email info@kendallscottwellness.com to order by Thursday, December 9th.
Recipes:
Cabbage: www.mom-mom.com/cabbage.htm

Rutabaga FriesOlive Oil
Salt, garlic powder, and paprika
Preparation:
Preheat oven to 425 F. 1) Peel rutabagas with a paring knife and slice in 1/4" rounds. If you like, you can do them in strips - they will cook a little faster, but you have to watch them carefully or they'll burn.2) Smear with oil and a little salt and put them on a nonstick baking sheet.3) Cook about 12 minutes, turning twice. Take out when golden brown and tender. Immediately sprinkle with garlic powder and paprika. I like to add kosher salt at the end as well.

Winter Squash and Pumpkin http://smittenkitchen.com/pumpkin-winter-squash-recipes/

Thanksgiving Share

2010-11-17T14:23:00.001-08:00

HAPPY THANKSGIVING!

As you butter up the bird this year or stuff your vegetarian squashes, preparing for a special feast, pause a moment to reflect on the food you are about to consume. I am always filled with the wonder of feeling rich whenever I am blessed with such bounty. And to eat a meal that has been almost entirely grown outside my door is...well...I don't even have the words to express. It feels safe, sustainable, heroic. But then I remember all those generations before me that have grown their own food, so simply to live, and eaten the fresh taste of fresh and it brings me back around to feeling thankful. Thankful that this earth can still sustain us. And thankful that those little seeds and baby animals still have the spirit in them to grow and be fruitful. I thank them.

These last few days have been all about Potato Rolls : ) Those light, fluffy, devilishly buttery rolls of greatness. I am not usually a "baker", but it has been fun to change things up abit. Be surrounded by flour and balls of dough. Plus it makes the house cozy warm and smell like sweet pastries. The biggest challenge has been to keep the cats and the husband from eating them. (I did burn a few, by accident I promise, although it did mean we got to eat them :) They have been known to make grown men weep, they are so good.

This photo is for those folks who baulk at fitting a 25# bird in their oven. Mine is tiny and I have fit a 42#er in there! Over the last 3 days I have baked over 480 rolls and the cookie sheets that I had to buy (because the 2 that I owed just weren't going to cut it) wouldn't even fit! But alas I made it work. Anyway, I hope you enjoy them...last year I heard many of them were eaten by moms and kids before they ever got home--sorry dad!
Thank you for sharing in local food production. I hope you have a wonderful holiday.
Blessings on your meal, Keena
This share's loot: apples, potato rolls, cranberries, winter squash, pumpkin, potatoes, carrots, onions, sweet potatoes, rutabagas, turnip, brussel sprouts, fennel, spinach, lettuce mix, kale, chard
Recipes:
Mashed Rutabagas and Potatoes
3 pounds rutabaga, peeled and cut into 2-inch pieces
2 to 2 1/2 pounds potatoes, peeled and cut into 2-inch pieces, about 5 or 6 medium
2 tablespoons butter
2/3 cup milk
1/4 teaspoon pepper
1/4 teaspoon nutmeg, or to taste
2 teaspoons chopped parsley, optional
Preparation:
Cook rutabaga and potatoes in salted water in separate saucepans. When both are tender, remove from heat. Rutabaga will take about 30 minutes, and potatoes will take about 20 to 25 minutes. Drain; puree or mash rutabaga well, then mash the potatoes. Combine mashed rutabaga and potatoes; add butter, milk, pepper, and nutmeg. Beat well. Taste and add more salt if necessary.
Baked Apples and Rutabagas
6 cups shredded rutabaga, about 1 1/2 pounds
1 large apple, peeled, cored, chopped
2 tablespoons brown sugar
1 teaspoon salt
1/8 teaspoon pepper
4 tablespoons butter
Preparation:
Mix turnip, about 3/4 or the chopped apple, brown sugar, salt and pepper in a 1 1/2 quart baking dish. Sprinkle remaining apple over the top of rutabaga; dot with butter. Cover and bake at 350° for 1 1/2 hours, or until rutabaga is tender.
Vegetarian Stuffed Pumpkin1 (5 pounds) pumpkin
2 to 3 cups brown rice, cooked
2 cups crumbled dry whole wheat bread (or part corn bread or other bread)
1 onion, chopped
1/2 to 1 cup chopped celery and leaves
2 apples (tart and unpeeled), chopped
1 cup roasted chestnuts or a handful of cashew nuts, cut in half
Herbs: Sage, savory, marjoram, oregano, and paprika to taste
1 to 2 cups vegetable stock
1/4 to 1/2 cup butter, melted, or safflower oil
Soy sauce or salt to taste
Sweet Potato and Sausage SoupBon Appetit, October 2007
We ended up using spicy chorizo (yee-ouch!) but it played off the sweet potatoes perfectly, saving me from death by cayenne.
Gourmet note: This hearty soup gets rich flavor from linguica, a delicious pork sausage from Portugal seasoned with garlic, paprika, and other spices.
Makes 8 servings
3 tablespoons extra-virgin olive oil, divided1 10- to 11-ounce fully cooked smoked Portuguese linguica sausage or chorizo sausage, cut crosswise into 1/4-inch-thick slices (Spanish chorizo can be substituted)2 medium onions, chopped2 large garlic cloves, minced2 pounds red-skinned sweet potatoes (yams; about 2 large), peeled, quartered lengthwise, cut crosswise into 1/4-inch-thick slices1 pound white-skinned potatoes, peeled, halved lengthwise, cut crosswise into 1/4-inch-thick slices6 cups low-salt chicken broth1 9-ounce bag fresh spinach
Heat 2 tablespoons oil in heavy large pot over medium-high heat. Add sausage; cook until brown, stirring often, about 8 minutes. Transfer sausage to paper towels to drain. (I poured off some of the oil in the pot at this point, but the original recipe doesn’t think this is needed.) Add onions and garlic to pot and cook until translucent, stirring often, about 5 minutes. Add all potatoes and cook until beginning to soften, stirring often, about 12 minutes. Add broth; bring to boil, scraping up browned bits. Reduce heat to medium-low, cover, and simmer until potatoes are soft, stirring occasionally, about 20 minutes. Using potato masher, mash some of potatoes in pot. Add browned sausage to soup. Stir in spinach and simmer just until wilted, about 5 minutes. Stir in remaining 1 tablespoon oil. Season with salt and pepper. Divide among bowls and serve.

Week 23 Oct 26th and 29th

2010-10-25T11:04:00.000-07:00

THE LAST PICK UP...CLEANING OUT THE FIELDS

This week, you may see some strange looking vegetables in the share. These crops are able to withstand the colder temps and actually get sweeter with frosts, so I have left them for the very end.

Purple Kohlrabi: I blogged about kholrabi earlier in the summer. This is very similar, just purple. It has a sweet "broccoli stem" flavor, that you may want to cook or eat raw.

Fennel: This cool looking vegetable is Mediterranean in origin and has a unique anise, or black licorice flavor. Again, it may be eaten cooked or raw. It aids in digestion and packs in Vitamin A, calcium, potassium and iron.

Brussel Sprouts: I didn't take a photo. I should have , they look like a little pineapple plantation out there in the field. You will sort of get the idea of how they grow when you see them at pick up. I leave them on the stalk because they store better that way. Just before you eat them, "snap" the sprouts off the stem, clean off any yellowed leaves and prepare. They are not your school cafeteria sprouts! Just be careful not to over cook them.

Delecata Squash: Many of you have been waiting for this sweet little winter squash. It is small but flavorful and makes a great soup, sauteed veg, roasted veg or baked and stuffed. The skin is so thin and "delicate" that you can eat it after cooked! Check out the Delecata squash bisque recipe posted on the blog last October.

A big thank you and blessing to the turkeys and cows!

So this is it, the last pick up of a long and extremely productive
season. Thank you all for your support, and love for fresh food. I
had a super time growing this year and loved meeting all of you and your families. Many of you I will see during the winter share pick ups, but if
not, happy winter and I look forward to seeing you again in the spring! Be sure to sign up for the 2011 season soon after the New Year.
The Last Week's Loot: carrots, chinese cabbage, brussel sprouts, kohl rabi, daikon radish, kale, chard, fennel, delecata squash, spaghetti squash/pumpkin, onions, leeks, oregano, thyme, sage (sorry no taters, I need them for winter).
Recipes

Fennel, Carrots and Pecans

2 cups carrots, cut into matchsticks

1 Tbs olive oil

1/2c thinly sliced fennel

1/4c maple syrup

1/4c roasted pecans

2tsp cornstarch

1Tbs chopped parsley

Steam carrots until tender-crisp. Heat oil and saute fennel 2 minutes. Add syrup, pecan and carrots, and simmer briefly. Mix cornstarch and 1 Tbs water and stir into skillet. Stir in parsley and serve.

Brssuel Sprouts in Cider with Apples and Onions

1 lb brussel sprouts, halved

2 apples, 1/2 in cubes

2 Tbs butter

2 Tbs olive oil

1 red or yellow onion, chopped

1.5c cider

1/2tsp salt

1/2tsp pepper

2 star anise (could use a little fennel)

1/4c balsamic vinegar

Melt butter and oil in pan on low. When foams turn up to medium and add apples and onions, saute til apples soft and onion clear, bout 4 min. Add sprouts, cook about 3-4 min. Add remaining ingredients cept vinegar. Cover, reduce heat and simmer til sprouts are easily pierced with a fork, bout 10 min. Remove contents with a slotted spoon and place in a serving dish. Heat reserved liquid until reduced by half, add vinegar, cook 2 min stirring and scraping pan, pour over sprouts

Baked Kohlrabi

1 fennel bulb

2 c kohlrabi, sliced 1/2 in thick

2 cups stock

1/3 c milk or half and half

3 Tbs butter

2 Tbs flour

1/4 c parm

1/2 tsp paprika

Heat over to 350. Slice fennel 1/2 thick. Bring stock to a boil and add veg and cook til tender 7-10min, Drain, reserving stock. Add enough stock to milk to total 2 cups. Heat 2 Tbs butter stir in flour and cook 2 min. Whisk in stock until smooth. Season with slat and pepper. Butter a casserole dish and place veg in pan. pour sauce over it, sprinkle with parm and bake 1/2 hour

Week 22 Oct 19th and 22nd

2010-10-18T05:38:00.000-07:00

WINTER ROOTS

This year I experimented with growing vegetables for the Crown of Maine Organic Cooperative. Crown of Maine is a local coop that buys food from farms and resells it to restaurants, grocery stores and food coops. I have really enjoyed selling to them as I feel they are in tune with us farmers and give really fair prices. Anyway, this year I grew colored carrots and winter radishes for them. These are the only 2 crops that you will get "2nds" as Crown of Maine gets the perfect looking stuff. You have already seen the colored carrots and this week I will introduce the winter radishes!

From left to right: Daikon, Saisai Leaf, Green Meat, Munchener Bier, Nero Tundo

Daikon: An Asian root, crisp and full of hot flavor. Cooking mellows the heat. Used mostly in making kimchi, a pickled root dish.

Saisai Leaf: This root is very similar to the daikon, but a little plumper. It was bred so that it leaves could be harvested for salads, stir-fries and pickling. I didn't try any leaves this year, maybe next.

Green Meat: Unique miniature daikon. Crisp and "sweet".

Munchener Bier: Germans traditionally serve this mildly pungent radish sliced thin and salted with a dark beer. Try them sauteed and salted too.

Nero Tundo: Black radishes have been traced back to the 16th century conquistadors. Pungent white flesh loses some heat when boiled or stir-fried.

Radishes are exalted for their many nutritional supplements and vitamins.

--Radishes, especially black ones, contain a unique phytochemical called MIBITC that is even stronger than the much-lauded anti-cancer compound sulforaphane, which is found in broccoli.

--radishes are rich in vitamin C, the B vitamins and sulfur.

--The radish root can also be crushed and used as a poultice for burns, bruises and smelling feet.

As for eating, well...your imagination is your limit!

All of these radishes may be cooked, eaten raw, grated or pickled. Most are quite spicy (especially since it was so hot and dry), but flavor mellows or sweetens when cooked. Grating them onto salads or on top of soups adds nice flavor, but not too much spice all at once.

According to several online recipes, winter radishes work very well peeled, chopped into matchstick-sized pieces and cooked in stir fry dishes. They can also be thinly sliced, baked and eaten as "chips" or grated and mixed with sour cream and lemon juice as a salad/side dish.

Gilfeather Turnip This heirloom "turnip" (it's actually a rutabaga) is sweeter than most turnips. It is wonderful grated with carrots or roasted in a pan. It was either developed or discovered by a lanky secretive bachelor, John Gilfeather, in VT who was said to have cut off the tops and the bottoms so that no one else could propagate them. However a few seeds escaped and were eventually commercialized. This year will be the 8th annual Gilfeather Turnip Festival in Mt Snow Vermont!

Inca and Pedro have started to explore the outdoors. They were so cute with the ducks. I think Inca has potential to be a duck herding cat!

This Week's Loot: lettuce/spinach mix, winter radish, leeks, onions, potatoes, carrots, beets, cabbage, chard
Next Week's Loot: greens of some sort, delicata squash, onions, carrots, potatoes

Recipes:

Radish and Root Kimchi --Wild Fermentation, Sandor Katz, an awesome book
Ingredients for 1 qt
2 daikon
2 turnips
3 carrots
a few small red radishes
3 Tbs or more fresh ginger root
3 clove garlic
2 onions/leeks
3 hot peppers or more

Process:
1. Mix a brine about 4 cups water and 3 Tbs salt
2. Slice roots, leave on skins.
3. Place them in the brine and place a plate on them to make sure they are fully emerged overnight
4. Prep ginger, peppers, garlic
5. Drain brine off veg., reserving brine, you want it to taste salty, but not unpleasantly so. If too salty, rinse. If not salty enough sprinkle with a couple tsp and mix
6. Mix spices into veg and stuff into a quart jar. Pack tight, until brine rises, if you need to add reserved brine to cover veg do so. Place something on veg so it stays immersed and cover it with a towel to keep off dust and flies.
7. Place jar in a warm place. After about one week, place jar into fridge to slow fermentation down. You may also taste kimchi daily and place it in the fridge when you think it tastes ready.

CIDER SCALLOPED GILFEATHER TURNIPS
2 tablespoons flour
1 cup apple cider or juice
½ teaspoon salt
1/8 teaspoon nutmeg, ground
½ cup Jarlsberg cheese, shredded
1 cup milk
½ cup chicken broth
¼ teaspoon black pepper, ground
½ cup cheddar cheese, shredded
2 lbs. Gilfeather turnips, peeled and thinly sliced
Heat oven to 425 degrees F. Put oven rack in center position. Grease 10 x 2 round baking dish or an 8 x 10 rectangular baking dish; set aside. Place flour in a medium heavy saucepan; gradually add milk, whisking until smooth. Whisk in cider, broth, salt, pepper and nutmeg. Bring mixture to a boil over high heat, whisking constantly. Cook one minute more, remove from heat and set aside.Combine cheeses. Arrange half of the sliced turnips (slightly overlapping) in prepared baking dish. Sprinkle half of cheeses on half of the turnips. Arrange another layer of turnips on top of cheese. Pour cider mixture over turnips.
Golden Winter Soup
Leeks and potatoes provide the base for this hearty vegetable soup, and butternut squash adds a hint of sweetness. Gruyère toasts add a salty note.

2 tablespoons butter
5 cups (1/2-inch) cubed peeled butternut squash (about 1 1/2 pounds)
2 cups (1/2-inch) cubed peeled russet potato (about 12 ounces)
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 cups sliced leek (about 2 medium)
4 cups fat-free, less-sodium chicken broth
1 cup half-and-half
12 ounces baguette, cut into 16 slices
3/4 cup (3 ounces) shredded Gruyère cheese
3 tablespoons chopped chives
Freshly ground black pepper (optional)

Preparation
Preheat broiler.
Melt butter in a large Dutch oven over medium-high heat. Add squash, potato, salt, and pepper to pan; sauté 3 minutes. Add leek; sauté 1 minute. Stir in broth; bring to a boil. Reduce heat, and simmer 20 minutes or until potato is tender, stirring occasionally. Place half of potato mixture in a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth. Pour into a large bowl. Repeat procedure with remaining potato mixture. Stir in half-and-half. Cover and keep warm.
Arrange bread slices in a single layer on a baking sheet; sprinkle evenly with cheese. Broil bread slices 2 minutes or until golden. Ladle 1 cup soup into each of 8 bowls; top each serving with about 1 teaspoon chives. Serve 2 bread slices with each serving. Garnish with freshly ground black pepper, if desired.

Week 21 Oct 12th and 15th

2010-10-11T15:27:00.000-07:00

CARROTS with CHARACTER These ladies are trying out for the Rocketts

These guys are a little stiff, they didn't make the character cut this year...

Sending a thankful prayer out to the piggies this year

Alive in Lewiston!

Check out this worthwhile family event and fundraiser for a local group, Lots 2 Gardens. They help to transform city lots into bountiful garden plots as well as feed the hungry and educate folks how to use fresh food.

http://www.sunjournal.com/encore/story/921559

This Week's Loot: potatoes, carrots, leeks, sorrel, parsley, winter squash, chinese cabbage,

Next Week's Loot: lettuce mix, onions, potatoes, carrots, cabbage, winter radish

Recipes:

Cabbage Salad with Apples and Walnuts Adapted from Chez Panisse Fruit, via Cookstr
Serves 6
1 chinese cabbage

1/3 cup walnuts

2 tablespoons cider vinegar

1 tablespoon lemon juice

Salt and pepper

½ cup olive oil

2 tablespoons creme fraiche or heavy cream (we used sour cream)

2 apples

1/3 cup crumbled blue cheese (optional)
Preheat the oven to 375°F.
Tear off and discard the tough outer leaves of the cabbage. Cut it in half and cut out its core. Slice the halves crosswise into a fine chiffonade.
Toast the walnuts in the oven for 8 minutes. While they are still warm, first rub them in a clean dishtowel to remove some of the skins, then chop or coarsely crumble them.
To prepare the dressing, mix the vinegar with the lemon juice, some salt, and a generous amount of pepper.
Whisk in the olive oil and then the creme fraiche or cream. Taste and adjust the acid and salt as desired.
Quarter, peel, and core the apples. Slice the quarters lengthwise fairly thin and cut these slices lengthwise into a julienne. Toss the cabbage, apples, and walnuts (and blue cheese, if you’re using it) with the dressing and an extra pinch of salt. Let the salad sit for 5 minutes, taste again, adjust the seasoning as needed, and serve.

Chinese Cabbage and Chicken stir fry

1 1/3 pounds boneless, skinless chicken breasts (about 4), cut into 1-inch pieces
1 tablespoon plus 4 teaspoons soy sauce
3 tablespoons dry sherry
1/4 teaspoon cayenne
2 tablespoons cooking oil
1 onion, chopped
2 cloves garlic, minced
1 teaspoon ground coriander
1 tablespoon wine vinegar
1/2 head Chinese cabbage (about 1 pound), sliced
3/4 cup drained sliced water chestnuts (from one 8-ounce can)
2 teaspoons tomato paste
1/4 teaspoon dried red-pepper flakes
3 tablespoons water
3 tablespoons chopped cilantro or scallion tops
1/8 teaspoon salt
Directions
In a medium bowl, combine the chicken with the 1 tablespoon soy sauce, 1 tablespoon of the sherry, and the cayenne. Let marinate for 10 minutes.
In a wok or large frying pan, heat 1 tablespoon of the oil over moderately high heat. Add the chicken and cook, stirring, until almost done, 1 to 2 minutes. Remove.
Add the remaining 1 tablespoon oil to the pan. Add the onion, garlic, and coriander. Cook, stirring, until the onions are golden, about 4 minutes. Add the remaining 2 tablespoons sherry and the vinegar. Cook, stirring, 1 minute longer.
Add the cabbage, water chestnuts, the remaining 4 teaspoons soy sauce, the tomato paste, red-pepper flakes, and water and cook, stirring, for 3 minutes longer. Add the chicken and any accumulated juices, the cilantro, and the salt and cook, stirring, until the chicken is just done, 1 to 2 minutes longer.

Week 20 Oct 5th and 8th

2010-10-04T05:35:00.000-07:00

PYO PUMPKIN PARTY

What a beautiful day for a pumpkin harvest! Thank you to all who came and for your help. We had so much fun, it felt like we were hanging out with old friends.

We loaded up the wagon with people (a little tight) and then loaded up the wagon with pumpkins (so full we had to use the pick up truck too!).

I admit, I made folks do a little work, but we still had fun and now all of you at pick up this week get to bring home some pumpkins! All of the pumpkins this year have nice edible flesh. Hopefully some are big enough for carving and decorating too.

Cortland apples for sale at pick up this week.
Sign up
in the barn for apple cider for next week.

SLOW FOOD

This year I was asked by Slow Food Maine to grow some heirloom crops for them. They are a movement geared towards Renewing America's Food Traditions, meaning eating more "real" food, unprocessed whole foods. I grew Gilfeather Turnips and Katahdin Potatoes. Every year they have a dinner with these foods prepared by well known local chefs. It sounds like fun--check out the website for more details. (Sunday October 17th from 2-5).

http://www.slowfoodmidcoastmaine.org/

This Week's Loot: pac choi, spinach, carrots, potatoes, pumpkins

Next Week's Loot: chinese cabbage, winter radish, carrots, potatoes...
Recipes
Chilean Squash Casserole
4c cooked squash or pumpkin, mashed or pureed
1Tbs olive oil
1 1/2c chopped onion
1tsp salt
2 small bell peppers
4 cloves garlic, minced
1tsp cumin
1/2tsp dried coriander
1tsp chili powder
2c corn (here is where that frozen corn comes in handy!)
1c grated cheddar
1. heat the olive oil in a pan add onion, saute 5 min, add salt and bell peppers, saute 5 min
2. add garlic, black pepper and cayenne saute few more minutes
3. combine remaining spices corn and squash and spread into a 9x9 baking pan.
4. spread cheese over top, bake 25-30 minutes at 375

Week 19 Sept 28th and Oct 1st

2010-09-27T10:40:00.000-07:00

BEETS

I find beets to be one of those you either love them or you hate them kinda veg. Personally, I love them...shredded raw, pickled, roasted, baked in brownies...anything that can naturally turn your skin a color must be good for you! A classic fall beet dish is borscht. It is a flavorful hearty stew and uses many of the vegetables available at this time if year. I will also unveil my beet brownie recipe once again. Well, it's not really "mine" but I found it in this great cookbook called "Gardener's Community Cookbook". It is a fabulous collection of recipes from all over the states. Mostly they are simple recipes, but very tasty--unique ways to eat fresh veg.

Introducing Pedro (the six fingered cat) and Inca Dink.
So I am a sucker for kittens. They were buy one get one free! I just couldn't help it.

Ahhhhh! A little break on Moosehead Lake.

Today is raining. It always seems to do this right before a frost, which makes harvesting a tad uncomfortable. Luckily it is not too cold a rain. I am planning on getting quite a bit in this wed/thurs, if anyone wants to get dirty : )

The tomatoes are just about done. Seems like the theme for this season--a rush of color and juice, then gone. Feast or famine, chow when you can. I have been feeling a bit gluttonous this year. First it was peas, then beans, then corn (man I ate alot of corn), melons and then tomatoes...now we are moving into winter squash. Oh and onions, but for some reason onions seem a little bit tougher to be gluttonous with. I cut up 16 about an hour ago for catsup and my eyes are still burning!

PYO Pumpkin Party and Potluck this Saturday from 10-2!!!!

This Week's Loot: lettuce, onions, carrots, beets, potatoes, kale, winter squash tomatoes

Next week's Loot: spinach, onions, carrots, pumpkins, chinese cabbage?

Recipes:

Beet Brownies

4 oz unsweetened choc

1 stick butter, room temp

1/2 pound trimmed, cooked and pureed beets

3/4 cup raspberry jam

2 eggs

1/4 tsp salt

1.5 cups sugar

1 tsp vanilla

1 c flour

1. preheat to 350, lightly grease a 13x9

2. melt choc and butter, add the beets and 1/4 cup of the jam, whisk til smooth

3. crack eggs into a bowl, add salt, beat until foamy. add sugar and vanilla. whisk in choc beet mix, add the flour and whisk until smooth. pour into baking pan

4. gently melt remaining jam and drizzle it over top of batter. bake 25-30 min.

Chocolate Sour Cream Topping

5oz semisweet choc, melted

1/3 c sour cream

1 tsp vanilla

whisk together until smooth and spread over cooled brownies

Week 18 Sept 21st and 24th

2010-09-20T18:14:00.000-07:00

LEEKS

When I think of leeks, I think of fall. One can have spring leeks but to me leeks are best with fall kale and potatoes, when the air is cooler and you need a little soup to warm you up. Leeks are much like onions, but a little sweeter. Many recipes call for just the white of the leek, but we use much of the green too. The white is the part that was underground when growing. The problem with burying them too deep in the ground though is that you then get loads of dirt in the layers of leaves. So I opt for less soil in your kitchen and more in my fields.

I transplant these guys in late April, at the same time I am transplanting onions. They are as small as little blades of grass when I plant them. Now some are 2 inches in diameter and 3 feet tall!

WOW what a bounty this year! I have been scrambling to keep up with harvest and now with fall right on my heels, I have "first frost" nagging me too. Many things will do okay in a light frost but it is good to start harvesting now because it takes a long time to pull food out of the field and get it ready for storage. Storage. I am in need of storage. crates, bags, SPACE--I am out of all of it! I am not panicking yet, but soon you may see veggies piled high in any container imaginable. That being said, please excuse the "tightness" of the barn when you come for pick up. At least it is edible clutter : ) I promise to have the potato sacks out of the way when you come...well most of them..I hope

I harvested all of the storage potatoes this weekend--1600#!!! Sweet. I did have a few brave helpers Saturday am. We certainly got our knees dirty. I borrowed a "digger" from my friend Mitch. It helps to loosen the soil and maybe throws 50% of the potatoes up out of the soil but the other 50%...well you gotta work pretty hard for them. I wanted to take a few photos to show you the process but my hands were dirty too. Besides I figure the best way for you to really know is to get your hands dirty yourself--maybe next year?

So I am a little weary. Good weary though. I do sleep well at night. And the weather has been gorgeous!!!! For the most part I am happy with the season but I am a little bewildered as to why my fall spinach and lettuce did not germinate so well. I think it had something to do with the 90 degree dry spell we had in August, but still I am ready for some fresh fall greens and well, there ain't none. bummer. But we do have tomatoes :)

Sign Up for Apple Cider!!!

Fresh, unpasturized from Willow Pond Farm

Soooooo good!

Freezes great too..stock up

This Week's Loot: tomatoes, potatoes, chard, pac choi, carrots, broccoli, leeks, sorrel

Next Week's Loot: tomatoes, potatoes, kale, spinach?, carrots, beets...

Recipes:

Leek and Swiss Chart Tart1 sheet frozen puff pastry (half of 17.3-ounce package), thawed (I used a basic tartdough instead)

2 tablespoons (1/4 stick) butter

3 large leeks coarsely chopped

1 teaspoon dried thyme
1/2 bunch Swiss chard, ribs removed, leaves chopped (about 2 1/2 cups)

1 1/4 cups whipping cream (I used whole milk)

3 large eggs

2 large egg yolks

1 teaspoon salt

1/4 teaspoon ground black pepper

Pinch of ground nutmeg
Roll out pastry on floured work surface to 12-inch square. Transfer to 9-inch-diameter glass pie dish. Trim overhang to 1 inch. Fold under; crimp edges. Cover; chill.
Melt butter in large nonstick skillet over medium-low heat. Add leeks and thyme. Sprinkle with salt and pepper. Cover; cook until leeks are very tender but not brown, stirring often, about 10 minutes. Add chard; saute until wilted, about 2 minutes. Remove from heat; cool.
Position rack in bottom third of oven; preheat to 425°F. Whisk cream and next 5 ingredients in large bowl. Mix in cooled leek mixture. Pour filling into crust.
Bake tart 15 minutes. Reduce heat to 350°F and bake until filling is puffed and just set in center, about 15 minutes longer (this took my oven about 10 minutes longer). Transfer to rack; cool 10 minutes.

Week 17 Sept 14th and 17th

2010-09-13T07:47:00.000-07:00

SPAGHETTI SQUASH

This picture doesn't really show the winter squashes very well, but they are there, all of those little dots. We have cut them all from their vines and hopefully this week I will get them in for the winter...frost is just around the corner! They are extremely sensitive to cold weather especially now that their leaves have died back and they have no protection.

This week I will give out spaghetti squash. It is a very unique squash; once cooked the insides are stringy, sort of like spaghetti. It is kind of crunchy in texture and has a nice sweet flavor. We like to bake it and then saute it with butter, garlic, tomatoes and edamames.

PYO PUMPKIN POTLUCK!!!
Saturday October 2nd from 10-2

Don't miss out on "the Great Pumpkin"! We will take a wagon ride out to the patch, harvest pumpkins and then head back to the barn for a potluck lunch.

Tomato Tasting

This weekend we compared flavors of all of our tomatoes. I must admit, they were all pretty good, but we did have our favorites. I think mine was Prudence Purple, Zach's was Black Prince. And actually Jet Star was a close second for me. Some of you have given me some great feedback on the veggies you like/dislike...keep it coming, it is YOUR share and I make my seed order based on your tastebuds! Feedback is good!

This Week's Loot: a bit o' lettuce, kale, onions, potatoes, spaghetti squash, edamame, carrot last of the summer squash and zucchini, oh yea and tomatoes : )

Next Week's Loot: Leek, carrot, beet, chard, tomatoes

Recipe

Zach's Style Spaghetti Squash

Bake squash until adente. Remove from skin, then saute with onions, garlic and cooked edamame. Garnish with fresh tomatoes and Parmesan cheese.

Italian Spaghetti Squash

1 spaghetti squash, halved lengthwise and seeded
2 tablespoons vegetable oil
1 onion, chopped
1 clove garlic, minced
1 1/2 cups chopped tomatoes
3/4 cup crumbled feta cheese
3 tablespoons sliced black olives
2 tablespoons chopped fresh basil

Directions
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet.
Place spaghetti squash cut sides down on the prepared baking sheet, and bake 30 minutes in the preheated oven, or until a sharp knife can be inserted with only a little resistance. Remove squash from oven, and set aside to cool enough to be easily handled.
Meanwhile, heat oil in a skillet over medium heat. Saute onion in oil until tender. Add garlic, and saute for 2 to 3 minutes. Stir in the tomatoes, and cook only until tomatoes are warm.
Use a large spoon to scoop the stringy pulp from the squash, and place in a medium bowl. Toss with the sauteed vegetables, feta cheese, olives, and basil. Serve warm.

Week 16 Sept 7th and 10th

2010-09-05T11:21:00.000-07:00

EDAMAME SOY BEANS

I grew up in Ohio and although I did not grow up on a farm, I was surrounded by them. Mostly beef cattle, hay fields, corn and soybeans. Of course most of the corn and soybeans were grown for finishing cows in feedlots. (We all know that grass-fed is better, right?) Anyway, these soybeans, unless roasted, were pretty bland, starchy. So when I first heard about growing soybeans when I was working in PA, these starchy beans are what I thought of. Boy was I wrong! Edamame are a variety of soy beans that are grown and used a snack food in much of Asia. They are easy to prepare and even more fun to eat. They grow on a bush like a green bean. Since these plants only flower once, all the beans are ready at one time. So I harvest the entire plant and make you pick off the beans. Call it my fall break. I harvest as many plants as you guys will eat. The remaining plants turn yellow in the field and I let them dry there. After they are dry, I harvest the entire plant and thresh it..knocking off all the outer shell and keeping just the bean. These dry beans I use for seeding the following year. They are also good as a dry bean, so if you don't get to your edamame while they are fresh, don't be afraid to remove them from the pod, soak them a bit like dry beans and then cook them up.

How do you prepare fresh Edamame? Remove the pods from the plants and place them in a pot of salty boiling water. Boil them until tender and drain. Then you slip the pod through your teeth; pulling the beans out into your mouth--DO NOT EAT THE POD! (stringy!) I sometimes like to drizzle olive oil, garlic or soy sauce on the shells so as you pull them through your teeth, you get the flavors. Have fun with them!

Ahhh, cooler weather! The 2.5 inches of rain Friday night was welcome and this breeze has been heavenly. It feels like it is cleansing the earth after all of that hot and dry. One downside to the breeze is the bit of anxiety it brings me. Wind has always made me a bit nervous but now with the new hoop house, it hits my nerves even harder. Please please please don't blow away or get damaged in a storm!
On a good note, the hoop house is just about finished. I have a few more things to do, but for the most part, it is DONE--barring any unforseen happenstances, like Milo running across the top, ripping the plastic (he did really). I was planning on seeding the first succession of greens the 3rd week of September. But it has been so hot..nearly 120 degrees in there! So hot, it killed all the weeds! That was my plan all along :)

Today truly felt like fall. I started to harvest the cornstalks towering over the pumpkins...so orange and round. Simon, Sunny and Milo all helped. Oh and Zach too, well he took photos of me working. We feed the stalks to the cows and pigs, they love their sugary sweet taste. And it gives them something to play with for awhile.

So this week I will start to limit your share again. The beans, melons, cucs, zucs and summer squash are just about finished. We may have a couple of weeks of lull since most of the fall crops are still in shock from all the late heat. But soon we will fall into fall and be back on schedule. No worries, I won't let you starve!

This Week's Loot: edamame soybeans, zucs, carrots, onions, beets, chard, tomatoes, hot peppers and GARLIC!

Next Week's Loot: lettuce! carrots, kale, tomatoes...

Green Tomatillo Salsa--in PYO garden

Cooking it is simplicity itself; you just chop the ingredients–I did the tomatillos in medium sized dice, and the peppers and onions in small dice, and minced the garlic and cilantro–and then put everything in a pot, bring it to a boil, turn it down and simmer it for ten minutes. I find that the colors look especially lovely in the uncooked salsa–not only does the red onion boost the sweetness of the salsa and complement the natural sugars in the fruit, but the violet color, even in the finished, canned product, looks lovely flecked through the variegated greens of the salsa.
The recipe I give here fills five pint jars or ten half pints. Whether you pack into the larger or smaller jars, the processing time is the same–you boil them in the covered canner for fifteen minutes. Then, remove from heat and let sit for five minutes before opening the canner and lifting the jars from the water.
So, what do I intend to do with my finished salsas verde?
Make enchiladas verde, of course! Or chile with pork and white beans….mmm.
There are lots of possibilities for soul warming foods to be made with this salsa in the coming winter months.
Tomatillo Salsa For Hot Water Bath Canning
Ingredients:
11 cups husked, cored and chopped tomatillos2 cups diced red onion1 cup green Anaheim or New Mexico chiles, diced finely1/2 cup green jalapeno chiles, diced finely1/2 cup green poblano chiles, diced finely8 cloves garlic, minced1 cup white distilled vinegar8 tablespoons lime juice2 teaspoons ground cumin4 tablespoons finely minced cilantro1/2 teaspoon smoked paprika1 teaspoon salt
Method:
Wash five pint or ten half pint jars, their lids and rings thoroughly in hot, soapy water and rinse well.
Fit jars in the rack to a three-quarters full hot water bath canner, lower into the water, and bring to a boil. Lower heat and simmer for ten minutes. (Make sure water comes over the top of the jars and fills them all the way up. Turn off heat and allow jars to sit
Put lids in a saucepan and bring to a simmer–not a boil–and allow to simmer for ten minutes. Turn off heat and keep the lids warm.
Put all the ingredients to the salsa in a clean, heavy bottomed dutch oven or stockpot. Bring to a boil, stirring constantly, then turn heat down and cook at a vigorous simmer for ten minutes, stirring now and again. Turn heat off of salsa.

Week 15 August 30th and Sept 3rd

2010-08-28T17:10:00.001-07:00

PEPPERS

Every year I think I am going to grow enough peppers to have copious amounts at pick up. Although this summer seems like it should have been a good pepper year, I have come to the realization that we still live in Maine. My plants actually look the best they ever have. And the peppers look great and big and are turning red earlier and quicker than ever, but I don't seem to have very many per plant. Not sure why...I planted near 600' of peppers this year, the most I have ever and yet I still feel like I need more! I think part of my obsession with them is that I think they are beautiful. I feel the same about eggplant, but they are even harder to grow and I really don't like eating them so that is why I don't grow them.

I didn't have it quite together this week to have photos to show you the different varieties of peppers I grew this year. But most of you have heard the differences at pick up already. If not don't be shy to ask. I have the crates divided into sweet and hot...no one seems to trust me though : )

(The 7 "little" ducks)

Yesterday (Monday) I went to a friends farm in Wiscasset to work for the day. We, with a 3rd farm, decided to do a fall work trade. We all go to one farm and work for a day and then swap farms until we've all had help at our place. It is a great chance to talk farming, compare notes and see how other folks organize their place. Not to mention it is nice to actually SEE my friends during the farming season! I was thinking I would have folks come here to help me lug winter squash in from the field, but we will see how the timing works out.

A note on the zucchini, summer squash and cucumbers: Their time is about up, so enjoy them while they last. Sorry the cucs have looked a little rough lately. Between the lack of rain and the heat, they are not so happy anymore. They still are crispy though and peeling some of the skin off can make the rough appearance a little better.

This Week's Loot: peppers, melons, ss, zucs, cucs, beans, potatoes, carrots, tomatoes, kale, onions, basil

Next week: I am not sure yet

Recipes:
Zucchini Strand Spaghetti Adapted from Michael Chiarello
As I’ve mentioned before, Chiarello has wonderful recipes but I can’t resist cutting out a few steps or we’d be using every dish in the apartment. Still, the link is up there to the original if you want to go that route. In the meanwhile, for the rest of us, here’s a simplified version of a really simple, wonderful dish that I could see quickly becoming a summer staple.
Servings: We got a solid four dinner servings out of this
Salt and freshly ground black pepper
3/4 pound whole-wheat dried spaghettini
3/4 pound zucchini
1/4 cup olive oil
2 tablespoons minced garlic
1/2 teaspoon red pepper flakes
3 tablespoons coarsely chopped fresh basil leaves
1/2 cup grated Parmesan, plus a small piece
Bring a large pot of water to a boil and add salt. Add the pasta and cook until al dente, about 10 minutes.
While the water comes to a boil and the pasta cooks, cut the zucchini with the fine French-fry cutter on a mandoline. If you do not have one, cut by hand into the longest, finest julienne you can manage. Season with salt and pepper. If your zucchini is very finely cut, it does not need to be cooked. Otherwise, place in a colander, suspend over the pasta pot, cover the pot, and steam the zucchini until still slightly crunchy, about 2 minutes.
Heat 1/4 cup of the olive oil in a small skillet over medium-high heat until hot. Add the garlic and saute briefly until light brown. Turn on the exhaust fan and add the red pepper flakes. Quickly mix in the basil and remove from the heat. When the pasta is al dente, drain through a colander, reserving about 1/2 cup of the pasta cooking water.
Pour the pasta into a warm serving bowl; add the zucchini, basil oil (optional, recipe below), the garlic mixture, and 1/2 cup of the cheese. Toss well, adding cooking water as needed to make a smooth sauce. Taste for seasoning and add salt and pepper, as needed. Grate about 2 tablespoons Parmesan over the top and serve at once.
Basil Oil (or any other herb-flavored olive oil)
Makes 1 1/3 cups
For soft herbs, such as basil, parsley, cilantro or tarragon: Use 4 cups packed leaves to 2 cups pure olive oil.
For woody herbs, such as rosemary, sage, thyme, oregano or lemon verbena: Use 1 cup packed leaves to 2 cups pure olive oil.
In a blender, puree the herbs and oil until completely smooth. Put the mixture in a saucepan and bring it to a simmer over moderate heat. Simmer for 45 seconds, then pour through a fine-mesh strainer into a bowl. Don’t press on the mixture, but you can tap the strainer against your hand to get the oil to drip through faster.
[Chirello has steps here to strain again through a coffee filter and let it settle for a few hours but I skipped all this and still had a gorgeous, delicious, unbelievably potent basil oil.]
Note: Fresh herb oils are better to toss into pasta at the end rather than cook with, so the oil keeps its fresh, uncooked taste.

Week 14 August 24th and 27th

2010-08-22T14:51:00.000-07:00

TOMATOES

Ahh, nothing like a fresh tomato! Since I started farming in 1999, Zach and I have eaten more and more seasonally. I found it a bit tricky at first but now I really don't crave lettuce mix mid winter or cucumbers in the spring or even tomatoes...until now. Now I pop them in my mouth like candy and slice them up on everything. Any excuse to eat as many as I can until frost.

This year I grew 810' of tomatoes (I only meant to have 600') and 11 varieties. I harvest tomatoes about every other day and each time I go out, there have been more and more and they are BEAUTIFUL!!! I pick most tomatoes slightly under ripe so you don't have to eat all of them in one sitting after you bring them home. And hopefully you aren't attracting every fruit fly in the neighborhood. I do grow some heirloom varieties and they are more subject to looking "funny", but be brave, just cut around it, because the taste is oh so worth it!

Tomato varieties in the photo:
Top Left: Prudence Purple and Brandywine (pinkish color)
Top Right: Orange Boy (orange)
Middle Left: Red Lightening (orangeish with red stripes)
Middle: Early girl, Jet Star (perfect looking red ones)
Bottom Middle: Paste (oblong and red)
Bottom Left: Black Prince (purplish green)
Bottom Right: Sungold (orange cherry)
Bottom Right: Green Zebra (green with yellow stripes)

It truly is a wall of tomato plants out there. Good thing the rows are straight or I would get lost! It looks a bit like a circus too, we have beach ball like balloons, shiny tape and 2 not so alive crows hanging out there to try and keep the murder of crows from eating all of your tomatoes, peppers, melons, winter squash and lettuce. Man are they persistent thsi year! I think they are looking for water in our fruits.

Today (Sunday) was a bit like waiting for a pot of water to boil. I woke up fully expecting it to be raining...nope. Then the forecast said 2pm...nope. Then the forecast said 5pm with a 70% chance of an inch on Monday night...nope. Looking at the radar, we are right on this line that keeps breaking up and that means no rain for us. Yet. I am still hopeful to get a bit tonight or tomorrow. Rain dance please!

This Week's Loot: no lettuce, sorry...cucs, zucs, beans, carrots, beets, hakurei turnips, tomatoes, chard, melons and the last of the corn

Next Week's Loot: about the same

Recipes:

(I am eating the summer squash carrot soup right now from last week's blog--yum!)

Chickpea, Zucchini and Nigella Seed BurgersMakes 7 burgers
Ingredients:
1 cup of dried garbanzo beans, picked through and rinsed
6 cups of water, filtered
1 large zucchini, shredded
¼ teaspoon of kosher salt
1 tablespoon of nigella seeds
½ tablespoon of turmeric
2 tablespoons of hot crushed peppers
½ tablespoon of powdered garlic
Kosher salt and freshly ground black pepper, to taste
4 tablespoon of vital wheat gluten
Directions:
Cook garbanzo beans in water until tender. Drain beans thoroughly and move to your food processor. Process until all the beans are pulverized. Move the pulverized garbanzo beans to a large mixing bowl.
Preheat the oven to 350 degrees. Line a half sheet pan with a silpat or parchment paper and set aside.
Place shredded zucchini in a colander and mix with kosher salt. Allow to stand for 15 for water to drain. Squeeze zucchini of excess water and move to the mixing bowl.
Add nigella seeds, turmeric, hot crushed peppers and powdered garlic to the garbanzo and zucchini. Mix the ingredients thoroughly so the ingredients are evenly distributed. Taste the mixture for salt and pepper now. Add the vital wheat gluten and knead the mixture to thoroughly incorporate the wheat gluten.
Form the mixture into seven even patties and place them on the baking sheet.
Bake the patties for 25 minutes, or until firm and cooked through. If you like a crunchy exterior you can place the patties in a hot cast iron pan for a couple of minutes on each side.

Herbed Summer Squash and Potato Torte Adapted from Bon Appetit, June 2001
This torte can easily be made ahead and reheated as you need it for guests, or even a meal for a few, if you halve it. In fact, I suspect that it might be even better reheated because there is something about potatoes that have been cooked twice–they’re always better.
And if you’re not reheating it, be patient enough to get a better browning on the bottom than my impatient hunger allowed me to.
This also might work well in a cast iron, though you would probably have to adjust your cooking times slightly.
Makes 8 servings
1 bunch green onions, thinly sliced1 cup grated Parmesan cheese2 tablespoons all purpose flour1 tablespoon chopped fresh thyme1 1/2 teaspoons salt3/4 teaspoon ground black pepper
2 pounds Yukon Gold potatoes, peeled, cut into 1/8-inch-thick rounds12 ounces yellow crookneck squash or regular yellow summer squash, cut into 1/8-inch-thick rounds6 teaspoons olive oil
Preheat oven to 375°F. Butter two 8-inch-diameter cake pans. (Deb note: I had only a 9-inch pan around, so what you see in my pictures is slightly thinner.) Set aside 1/4 cup sliced green onions. Toss remaining green onions, cheese, flour, thyme, salt and pepper in medium bowl to blend.
Layer 1/6 of potatoes in concentric circles in bottom of 1 prepared pan, overlapping slightly. Layer 1/4 of squash in concentric circles atop potatoes. Drizzle with 1 teaspoon oil. Sprinkle with 1/6 of cheese mixture. Repeat with 1/6 of potatoes, then 1/4 of squash and 1 teaspoon oil. Sprinkle with 1/6 of cheese mixture. Top with 1/6 of potatoes. Drizzle with 1 teaspoon oil. Sprinkle with 1/6 of cheese mixture and press gently to flatten. Repeat procedure with second cake pan and remaining potatoes, squash, oil, and cheese mixture.
Cover pans with foil. Bake until potatoes are almost tender, about 40 minutes. Remove foil; bake uncovered until tortes begin to brown and potatoes are tender, about 25 minutes longer. (Can be made 6 hours ahead. Cool. Cover with foil and chill. Rewarm, covered with foil, in 350°F oven until heated through, about 30 minutes.)
Cut each torte into wedges. Sprinkle wedges with 1/4 cup green onions; serve.