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.