As the blog writer, I began thinking as I was creating this post today that this title could become a childrens' book series, "Orla On The Farm". It would go something like this. . .
When the cold winter was beginning to end- the days were getting longer and the sun a little closer, the snow melting in the open fields, Orla would light the woodstoves in the greenhouses. It was magical--to be out in the dark and quiet of night tearing shreds of paper and piling little sticks in the stove. Then the quiet would be broken by only the crackle of the fire and the darkness broken by the glow of the fire in the tiny stove cracks. You could almost hear the seeds sprouting. Orla liked the warmth, the smell of the moist soil and smoky fire.
One early morning, neighbor Bridget appeared to move the tender seedlings outside so they would adjust to the cooler temperatures and grow into hardy plants. Papa made sure the soil was fed with seaweed enriched water, Momma busily painted signs, William got the fields ready to plant some of the seedlings, and Orla got busy preparing a catalog of all the seedlings they were going to sell at the farm store.
to be continued**********
CURRENTLY AVAILABLE AT THE STORE
luscious backyard tomatoes from Skowhegan, Maine
locally harvester tender fiddleheads
asparagus, fresh and nutritious. delicious steamed, sautèed in a little sesame oil and sprinkled with sesame seeds!
new to us this season, lovely pottery by Kelly Donohoe
have you had your first potato salad of the summer? chives is a key ingredient for mine, along with lots of fresh mint, organic potatoes (white and sweet!), fresh local eggs, a dressing of garlic, olive oil, tarragon, brown mustard, and red wine vinegar. Optional: (add a little mayo, salt & pepper after stirring and more mustard to taste, purple onion, cuke). this is an adaption from my tattered, favorite cookbook, "The Cabbagetown Cafe".
Until next time, come visit Orla on The Farm and let her know what you've been up to during this incredible old fashion Maine winter! Or write us a note below!
Bridget. Consummate Mom, Storekeeper, Gardener, Cook. She has a bright smile on the dreariest days! If you're a regular visitor to the farm, you already know her. If not, you're missing out. Come by!
Yes, it's SPRING and our rhubarb, fiddleheads, and asparagus are as fresh as they get! Tender and delicious, packed with nutrition.
Yes, things look a little different at the Farm Store this spring. We do not have our normal multitude of seedlings. Fear not, we're growing them for the farm and we will still have great varieties for you to buy fresh. John was needed to drive truck for our sister company Farm Fresh Connection early this spring so we didn't get our normal quantity planted. We do have a lovely selection of annual flowers, seeds, and will have great veggies as they become available!
We continue to have beautiful fresh eggs, locally made cheeses, Standard Baking bread and weekend croissants and sticky buns, whole milk, cream, butter, beef, pork, AND NEW THIS YEAR--FRESH ORGANIC CHICKEN every WEDNESDAY!!!