Thursday, December 13, 2012

hand made, hand grown giving

Our lush balsam fir trees, wreaths, and garlands were delivered from Houlton, grown with Chritsmas in mind.  One deep breath and the merriness will begin!
Another "county" friend creates warm and beautiful hats, socks, mittens, and scarfs.  I just love the look of this oatmeal lambswool hat from the top.
 We invite you to "CREATE YOUR OWN GIFT BASKET" some ideas come to mind:  
***"Good Morning" basket to include Maple Sytrup, Honey, Oats, & Jam, cheerfully painted kitchen towel (fresh eggs and sausage could accompany a direct delivery :)).
***"Hearty Cooking'" basket with a braid of garlic, oil, beans, hand turned wooden bowl, a cookbook, wealden apron, and fresh tomatoes, leeks, potatoes..
*** "Winter Pampering basket"--our own calendula and beeswax Magic Cream, hand made soap, a new book (from our local authors), and new wool socks, mittens, or hat.

 Maine honey, "Between House and Barn" by Christopher Ayers, a hand turned bowl, all perfect for giving.
Add some fresh oats and homemade jams to your basket!
 We can't leave out our loyal companions.  Our neighbors at Brunswick Barkery have the perfect treat that is also good for their teeth!  Now you're barking!
 A relative from California used to ship a braid of California garlic to us each Christmas and it would hang it the pantry for most of the winter just waiting for me to whip up some "guacamole" or a hearty bean soup.  Such a treat to have a supply on hand.  We have braided onions too--great neighbor's gifts!
 When darkness settles in around 4:30, we need some soft flickering light to help us see the beauty in it!  Hand dipped candles for you or for your gift basket, perfect!
WILLIAM IS WALKING!  (sounds like a great name for a book?!) 
And he is also helping to hang holiday lights! 
Come by to select THE PERFECT TREE, get some fresh eggs for eggs benedict on Christmas morn' or just visit to visit.
Happy Holidays from all at Wealden! 
We'll be open our regular hours for 2 more weeks, then every other Tuesday beginnning January 8th from 11-6 throughout the winter.  There are plenty of vegetables available all winter long and we will continue to offer our frozen meats, berries, cheeses, grains, beans, and Bissons dairy by order.

Friday, November 9, 2012



Take a short video tour of the Farm Store with Martha and see what to do with a "carnival squash" and more!

Thanksgiving fixings await you, along with FRESH ALL NATURAL TURKEYS from our own local Warren farm, Mainely Poultry, available in 12-18lb, 18-25lb, 25+lbs.
Call today to place your order 865-6640.

Monday, October 22, 2012



In addition to my grandmothers stores of canned beans, beets, tomatoes, and pickles, and her cold cellar full of potatoes, carrots, turnips, and onions, she had a freezer with various sizes of applesauce.  There is truly nothing on a market shelf that compares with "homemade" applesauce.  Even after it has been frozen, it will still awaken your tastebuds and remind them of fall and the pure deliciousness of fresh apples all year long!

She may not have used this first "gadget" and I am not really a gadget person, but this kitchen tool is like magic!  Press down over an apple and toss your creation in the pot, minus the core if you like.

The amount of cinnamon and sugar you add is completely up to you.  For this batch, I used about 3 pounds of apples, maybe 2 teaspoons of cinnamon, and 1/2 cup sugar.  Some people do not add any sugar, some add a small amount of brown-- be brave and experiment.  

Add approximately 1/2 - 3/4 cup of water, just to cover bottom.  Bring to a boil, then simmer until desired doneness.  I simmered for 40 minutes.

Now my grandmother DID have this gadget!  And it too is a wonder!  You can place all your cooked apples, peelings, seeds (if you didn't use the corer above) in this and turn.  The peelings and other will remain in the top, your sauce in the bottom.  tip* -turn it backwards occasionally. 

Your finished product -- so delicious, it can be served as dessert!

Once you've started cooking with apples, you'll enjoy many apple concoctions-- pies, crisp, pudding, bread, cake, cookies, tarts, sliced as an appetizer alongside some gorgeous cheddar, top a salad with gorganzola and cranberries....

Monday, October 15, 2012


One of our many fun treats at Wealden is our "whole cob pop corn".
Take a peak at our latest movie short!

16 days until Halloween... jackolanterns, gourds, pumpkin cookies, mulled cider. 

Then there are boiled dinners using all of the harvested vegetables--beautiful cabbage, carrots, beets, onions, turnips, squash...

Oh yeh, squash soup, pumpkin soup, onion soup, potato leek soup...

And apple pie, sauce, bread, cake...

Go into fall creating in your kitchen!

Friday, October 5, 2012



tomatoes, brussel sprouts, artichokes, arugula, herbs, broccoli, carrots, potatoes, onions, garlic, squash, peppers, several varieties of squash and pumpkin, beets, radish cukes, leeks, eggplant, greens, lettuce, apples, dairy products including cheeses, milk, cream and butter, eggs, locally raised beef, pork, and chicken, beans, flour, oils, syrup, honey, freshly baked breads...
I'm sure I'm leaving some things out--come by and check it out. Our farm store welcomes you!

THE SCOOP:  "Hakurei are relatively new turnips that were developed in Japan in the ’50s when the country was suffering from severe food shortages due to World War II.  Their surprisingly delicate, almost fruity flavor and crunchy texture accounts for their popularity. They’re delicious raw, but if you can resist the urge to simply pop them in your mouth, try shaving them into salads or slaws along with thinly sliced apples or pears.  When cooked, they develop a buttery flavor and when roasted at high temperatures, their sweetness increases. The turnip tops are also tasty quickly sautéed with garlic in olive oil." from "Devour" the blog.

I had some last eve sliced thinly, cold, served with arugula, sliced orange, and chevre, topped with a balsamic vinegarette, zam!

How about SWEET ITALIAN PEPPERS sauteed with SWEET ITALIAN SAUSAGE (from our meat section) added to a vodka pasta sauce served on linguine, topped with fresh parmesan?


Just a few reasons why it's great to eat local foods... spread the message!
-food from your "hood" put much less CO2 into the air with its' transport.
-patronizing nearby farms also supports green open spaces in your area--farms are susceptible to commercial development
-Buying your food from local producers also supports your local economy. Farmers take home about $.90 of each dollar.
-local food is better for you. It's fresher then what's transported across the globe to your mega mart. Supermarket produce is often picked a week before it's ripe and has to do its final ripening in transport. Local produce is often picked the day you take it home. Nutrients are preserved and the flavor is often more prominent.
-eating local and seasonal also supports variety in your diet and the food that farmers grow.
-the farmers(that's us) presence at the market bolsters your sense of community and also gives you a valuable resource that's absent from many supermarkets.

See you in the "hood" and on the hill!

Monday, September 10, 2012


our pots are overflowing with fall colored blossoms about to open!


she's the smiling face at the farm store!  Megan is a Human Ecology graduate of The College of The Atlantic, lives in Portland, and has happily helped with me important questions like "can I substitute arugula for spinnach in my quiche?" and many more!

While you're brightening your outside world, treat yourself to a cheerful inside addition--
we now have hand printed large flour sack towels--gorgeous vibrant hues, soft, absorbant cloth!


Juicy garden tomatoes, tender fingerling potatoes and from our own fields -- soooo scrumptious!

What do you get when you combine say.... tomatoes, jalepeno/bell/other peppers, onion, garlic, cilantro,  lime juice, scallions, parsley, cumin, and olive oil?  

SALSA!!  Have fun and create your own combination of zesty flavors--add some mango or peach or pineapple...

Z I N G!


It's pumpkin time.  Pumpkin bread, pumpkin soup, pumpkin pie, and then there's APPLES--5 VARIETIES THIS WEEK--for apple cake, applesauce, apple pie, apple crisp, MMMMMMM
Remember we have honey, maple syrup, eggs, butter, flour, and oil to help you with your baking creations!

we have a new supply of Maine strawberries!
You can sip on your daiquiri or eat your shortcake in complete denial; enjoy!

Stop by and enjoy the cool breezes on Pleasant Hill Road soon.

Wednesday, August 29, 2012


Where do we begin?
Our farm store is a feast for the eyes-- many varieties of garlic, tomatoes, apples, peppers, zucchini, cucumbers, greens, onions, potatoes, carrots... We have tender green beans, corn on the cob, beets, blueberries, herbs, flowers, eggplant, cantelope, and even our own ARTICHOKES and more!

A New Local Pizzaria?  A New Italian restaurant?

No, it's my son's on campus apartment at Rennselaer Polytechnic Institute.  He lives with 3 other lacrosse players, 2 of whom are fine Italian cooks.  
This is a long way from the 4 for a dollar macaroni and cheese boxes my husband survived on while in the U Maine engineering program!
Zach, a Biomedical Engineering major, created this pizza with fresh tomato sauce, eggplant, and fresh mozzarella.  He also made a side dish of meatball/italian sausage sauce (below).  
Come by the Farm Stand for tomatoes, garlic, eggs, onions, eggplant, flour, and oil!
Bountiful Tomatoes?  Here is a simple roasted tomato sauce recipe. 
Preheat oven to 375°F. Spray rimmed baking sheet with nonstick spray. Arrange tomatoes, cut side up, on sheet. Toss with 2 tablespoons oil. Turn cut side up again if needed. Sprinkle with coarse salt, then oregano. Roast until soft but beginning to brown, 45 minutes to 1 hour. Cool on sheet.
Puree tomatoes in blender until smooth. Heat 2 tablespoons oil in large skillet over medium-high heat. Add garlic; sauté 30 seconds. Add tomato puree and tomato paste and bring to boil, whisking to blend. Boil until sauce is reduced to 2 1/2 cups, stirring often, about 3 minutes. Season with salt and pepper. Cool sauce. Cover and chill up to 3 days.

Rosa Bianca Eggplant--almost too beautiful to eat! For your pizza or parmigiana, thinly slice eggplant, dip in beaten egg, then italian bread crumbs.  Fry in olive oil, browning both sides.  Eggplant is also great for grilling--just spray or brush each side with olive oil and season as you like!

It is apple season and we have several varieties.  The crisp fall air encourages baking in our house!  The Cabot Cheddar (from the Farm Store) on this plate is a sign of my native roots--a Maine tradition is a wedge of cheese with apple pie.  Try it!

Another Maine tradition is blueberries and crackers (with a dash of sugar for some).  We always used the Nabisco Pilot Cracker which is no longer made so I recently went "googling" to find a replacement.    Delightfully I found it in our own British Goods store in Freeport! They are called "Jacob's Cream Crackers"--delicious breakfast on the boat or home!
Maine BLUEBERRIES are sooo good and healthy!

When you stop by, take a peak at our new RECIPE BOARD 
where you'll find things like
Zucchini and Caramalized Onion Quiche or
 Eggplant Rolls with Spicy Tomato Sauce.


Monday, August 6, 2012


Where do we begin?  There is so much to SHOW and TELL you about?
The bounty is big and beautiful!  A sampling of the harvest is shown below.

First of all, above and new to us this summer is "Fresh Pickins Farm".  Their vibrant bouquets are at our farm store and are irresistable!

 Red onions look and taste so great in your summer salads.  The tops add more flavor and color too!

We had some of these tender green beans last night, simply steamed with some baby potatoes and corn on the cob (this too at the farm store)--so flavorful and good, your body says "thank you".
Something about this summer, my daughter, my friends and I have been craving margaritas--tangy limes, a hint of orange, lots of crushed ice....mmmm and with these, we've concocted some really zippy enchiladas, quesadillas, and burritos.  The combination of the hot, tangy, and tart is perfection.  We've got a great variety of peppers, hot, sweet, colorful (you mix 'em up) and fresh off the vine tomatoes that sing to your tastebuds AND don't forget the CILANTRO.  It's the key ingredient and we have it!

T O M A T O E S  fresh off the vine -- several varieties!
 Herbs, herbs... including the favorite cilantro!
 You won't be able to make it to the car without munching one of these.

Let's talk about potato salad.  You are allowed to go beyond mayo!  Go out on a limb.  It can be beautiful as well as delicious.  Mine usually consists of red, white, and sweet potatoes.  If they're locally grown and organic, leave the tender peelings on the red and white.  Use your bright green chives or your onion tops and your purple onion.  My favorite herbs to use in it are tarragon and mint, yes mint!  It adds this great summertime feel to the potatoes.  You can add the herbs to a garlicky olive oil, vinegar, spicy mustard mixture and might not want any mayo.  Of course, we have bright golden yolk natural eggs to add too.  You're running with scissors now!
While you have the grill going, just slice, drizzle sweet summer squash and zucchini with olive oil, add your favorite herbs, possibly some grated parmesan and voila, you have a delicious and lovely side dish.

Blackberries are a gem of a berry!
My friend Annie makes sorbets with fresh berries and it can be the perfect ending to a delicious meal--just enough sweetness for your dessert compartment, but light for a summer night.

  • 1 1/4 cups sugar
  • 1 cup water
  • 1 1/2 pounds frozen unsweetened blackberries, thawed, juices reserved
  • 2 tablespoons fresh lemon juice
  • 1/2 small watermelon
  • 16 fresh blackberries

Stir sugar and 1 cup water in small saucepan. Bring to boil over high heat, stirring until sugar dissolves. Boil 1 minute. Transfer syrup to large bowl. Chill until syrup is cold, about 3 hours.
Working in batches, puree blackberries with juices and cold syrup in blender until smooth. Strain into another large bowl; discard seeds. Stir in lemon juice.
Process berry mixture in ice cream maker according to manufacturer's instructions. Transfer sorbet to container; cover and freeze until firm, about 6 hours. (Can be made 1 week ahead. Keep frozen.)
Using large spoon, scoop out flesh from watermelon, leaving rind intact and forming bowl (reserve melon for another use or serve alongside sorbet, if desired). Drain excess juice from watermelon bowl. Cover and chill watermelon bowl until cold.  

Scoop sorbet into watermelon bowl. Garnish with fresh blackberries.
KOLRABI was once the favored vegetable of nobles and peasants alike!  It is outrageous looking enough to try isn't it?!  It can be eaten raw or cooked and its' flavor is mild and delicately sweet, its' texture, crisp and moist. Though the flavor of kohlrabi is unassertive, delicate hints of cabbage and broccoli come to the foreground.  

ALSO NEW AT THE FARM--ALL-NATURAL BEEF FROM LILLY'S FARM IN HOULTON.  This is the real deal.  The animals are raised on a small family farm with plenty of pasture, plenty of nutritious food, clean water and clean housing.  We have everything from  Tenderloin to Kabobs to Roasts... even dog bones (you lucky dog).