OPEN EVERY OTHER TUESDAY THIS WINTER

Good morning from Pleasant Hill!  

We hope you had a wonderful holiday and are taking time to nourish your body, mind, and soul as you start the New Year.  

As you think about your upcoming healthy menus, plan to stop by every other Tuesday anytime between 11 and 6pm.  We will have the farm store open and bins filled with fruits, vegetables, beans, and grains.  There will be fresh eggs in the cooler, honey and syrup on the shelves, and our locally farmed chicken, beef, and pork in the freezer.  Artisan's work is always available.

In addition, if you would like Bisson's Milk, Cream, or butter, please email Sarah to let her know the amounts by 5pm Monday night. 

<sarah@farmfreshconnection.org>

A current price list of foods and calendar to post on your frig. is also available on our website:

<www.wealdenfarm.com>

PLEASANT HILL MORNING 5 JAN 2012

I learned to love beets when my Mom made "Harvard Beets"!  Now, I sometimes just add a little balsamic or cider vinegar while they are cooking and find it adds just enough pizazz, but here is the recipe for Harvard if you want the real thing.  

HARVARD BEETS

• 3 pounds fresh beets, trimmed
• 2/3 cup sugar
• 4 teaspoons cornstarch
• 1/2 cup cider vinegar
• 2 tablespoons unsalted butter
• Salt, to taste

1. Simmer the beets, covered in salted water, until tender, about 40 minutes. Drain, reserving 1/2 cup of the liquid.

2. When the beets are cool enough to handle, slip off the skins and cut the beets into a 1/4-inch dice. You should have about 6 cups of diced beets. Set aside.

3. In a medium-sized pot, whisk together the sugar, cornstarch, vinegar, and reserved beet liquid. Bring the mixture to a gentle boil. Whisking constantly, cook for 30 seconds or until thickened. Remove from the heat and whisk in the butter until melted.

4. Stir in the diced beets and cook to heat through. Season with salt. Serve at room temperature.

WE LOOK FORWARD TO SEEING YOU ON TUESDAYS!

WINTER AT WEALDEN

WEALDEN PAPER WHITES BLOOMING ON CHRISTMAS

Dear Friends of Wealden Farm,

December 2011

All of us at Wealden Farm want to extend a heartfelt “thank you” to all of our patrons for your continued support and business.  As we prepare for winter on the farm, we will be making changes to our day-to-day operations at the Farm Store. 

We have decided to open the store on a semi-monthly basis so that you can stock up on all of your favorite farm fresh staples throughout the winter.  Every other Tuesday, beginning on January 10^th, 2012 we will be opening our doors from 11-6pm.  Please remember to stop by during this time to pick up vegetables, fruit, meat grains and eggs.  We will be special ordering Bisson’s dairy products such as raw milk, heavy cream and butter.  If you would like to have any amount of these dairy items, you will need to pre-order them by 5:00pm on the Monday evening prior to a Tuesday pick-up. 

We will be using email addresses to communicate with you throughout the winter, but Laurie Hadlock will continue to post information on the Wealden Farm blog.  We have put together a calendar with the pre-order deadlines, and pick up dates already scheduled in.  The week before a pick-up day, we will send out an inventory list of items we have in stock and their prices.  This way you will be able to plan meals and make the most of your Wealden shopping trip. 

Wealden Farm has had a banner year for farm stand sales, met quite a few new customers, and have started doing business with more small farms in the area.  We are able to employ four full time people from May-December.  We expanded our greenhouse operations and now produce food on five acres.  For 2012 we plan to continue producing our own chemical free vegetable and flower seedlings and food.  John will start planting seeds in the wood fired greenhouses in February.  Until then we will be keeping the home fires burning and welcoming our new baby, due very soon! You, our customers, make all of this possible—Thank You! We look forward to seeing you in the New Year.

Warmest Regards and Happy Holidays!

John Schwenk & Martha Putnam,

And the entire crew at Wealden Farm

If you have any questions about our winter hours, our inventory, or Wealden Farm in general, please email sarah@farmfreshconnection.org. 

PRINTABLE WEALDEN WINTER P/U CALENDAR

TUESDAY FARM PRICE LIST

CAMERON AND CARROTS © 36X36  oil/birch panel  L HADLOCK

YOUR HOLIDAY GATHERINGS

Whether you are sharing meals with 2 or twenty, something magical happens when we gather together to cook, eat, and chat.  

We wish you a very happy holiday as our season comes to a close!  

Enjoy the abundant apples, cider, heavy cream, butter, eggs, and root vegetables we have for your holiday meal.  And it's not too late to stop by for a unique gift crafted by a local artisan.

A post will follow with information about our winter offerings and p/u times at the farm store (new this year)!

I WENT TO WEALDEN FARM...

ON THE 9th DAY OF CHRISTMAS,
AND BOUGHT MY  FAM - I - LY...

9 WOOD-EN BOWLS

8 GOURMET CHEES-ES

7 JUGS OF SYR-UP

6 HADLOCK CALENDARS

F I V E    H O N - EY   BEARS

4 HAND KNIT SOCKS

3 T - SHIRTS

2 AMARYLLIS

AND A FRESH BALSAM CHRIST-MAS TREEEEE!!!

HAPPY HOLIDAYS TO ALL 

FROM ALL OF US AT WEALDEN!

WE WISH YOU A JOYOUS HOLIDAY SEASON!

It is our hope that visiting Wealden gives you a good feeling!  Eating healthy, locally grown foods and nourishing your spirit with Maine artisan's works truly is good for you!

Our balsam wreaths, garland, and trees are ready--buy one for your Mom, your neighbor... your "self".  Enjoy!

Bring your children, your boyfriend, your wife... choose the perfect tree for your living room.

Our bows are made by Laurie, the wreaths and garlands, by our entire crew!  Christmas songs are playing in our barn!

Adorn your entrance, your stairway, your mantle.... 

Our tree is sparkling with hand painted ornaments.

Studies while "Drawn along the shores of Maine" by neighbor and artist Laurie Hadlock 

Potted and ready to go, just add a bow!  Amaryllis.  

Between House and Barn: A Rural Interlude

By Christopher Ayres and Stephen Hyde

A beautiful book with photographs by Sarah's Dad 

(Wealden/Farm Fresh Connection team) .

A recent review:  http://www.newmainetimes.org/articles/2011/06/01/rural-conversation/

Nita has been verrrrry busy knitting zippy, gorgeous mittens, hats, socks and scarves for you!  There is nothing like wearing hand knit mittens!

Vibrant photos, great little gift!

We just received a new supply of gorgeous bowls for the holiday season.  You will want to hold one in your hand!

WE ALSO HAVE GIFT BASKETS FOR FOODIES (OR ANYONE) THIS YEAR!!
Some options include:
APPLES, CHEESE, HONEY, SOAP, POTTED AMARYLIS
JAM, DRIED APPLES, CHOCOLATE COVERED ALMONDS, CANDLES, NUTS
OATS, SYRUP, HONEY
POTATOES, ONIONS, GARLIC, ROSEMARY
CARROTS, PARSNIPS, BEETS, TURNIPS, ONION, POTATOES, ROSEMARY, GARLIC
Call or come by to customize your basket or leave it up to the Wealden Elves.

Happy December.  We're here and look forward to your visit.

TURKEYS, TREES, ARTISANS

The fields have been frost covered in the early mornings.  I heard geese overhead this morning announcing their departure.  It's feeling festive here at Wealden! Here's hoping your Thanksgiving weekend is the start of a joyous winter... friends, family, laughter, wholesome nourishing foods (we can help you with that). The turkeys have arrived, our bins are brimming with squash, onions, cranberries, potatoes, pumpkins.  Our coolers have local cream, butter, milk, eggs, greens, cider.  And the perfect balsam tree is waiting for you.

This weekend marks the 5th anniversary of sister Cat's Creative Economy Studio Show & Sale next door.  This is a treasure trove of 48 local artists/artisans work brought together for 3 days, November 25-27, from 10am-6:30 each day.  It's also a festive community gathering with delicious refreshments.  Thank you for visiting us on the hill!

WEALDEN AT DUSK

DAILY PRIZES TOO!

THE PERFECT TREE

A DELICIOUS CRANBERRY SAUCE 
to fill your house with holiday spirit and aroma!


2 lbs fresh cranberries
3 apples, pared and diced
2 pears, pared and diced
2 C sugar
2 C golden raisins
1 C orange juice
2 T grated orange peel
2 t cinnamon
1/4 t nutmeg
Simmer for 45 minutes without a lid, then cool and add 1/2 C Quantro or Triple Sec (optional).  Refrigerate.  Enjoy! 

PREPARE FOR THE FEAST

"We have everything you need for Thanksgiving!" says Martha, "Cream, butter, squash, apples and pumpkins for pies, sweet potatoes, onions, cranberries, potatoes, and even the turkey and herbs!"

Create a festive setting with decorative corn and guords and, if someone else is doing the cooking, Wealden has perfect hostess gifts--hand turned wooden bowls, books, aprons, a honey bear, more.

"The cheese pumpkin makes a great pie.  Just bake, scoop out the pumpkin, and puree."

There's something wonderful about a baking turkey with herbs. 

Another great "pie pumpkin" and try it for Martha's Mom's delicious Pumpkin Cornbread recipe (below).  "It's like a dessert!" Martha says.

Local fresh butter and cream, very necessary ingredients, mmmm.

Tender Wealden sweet potatoes

A perfect little hostess present or stocking gift--syrup or honey.

Warren Miskell's bowls are beautiful to look at, hold, and use -- another great gift.

Succulent Mache is perfect for a light post Thanksgiving salad.    Top it with some gorgeous goat cheese, fresh pear, and cranberry... you'll feel healthy all over.

MARTHA'S MOM'S Cranberry Pumpkin Cornbread

3/4 C brown sugar

2 eggs

1 C canola oil

1 3/4 C pureed pumpkin

1 1/2 C cornmeal

1 3/4 C whole wheat flour

2 t. baking powder

1/2 t. taking soda

1 t. salt

1/2 t. cinnamon

1 t. cloves

1 t. nutmeg

2 1/2 C fresh cranberries, chopped

Topping

1/2 C flour

1 C chopped nuts

1/2 C brown sugar

1/4 t. nutmeg

5 T oil or butter

Beat eggs and sugar, add oil and pumpkin.  Stir in dry ingredients, then cranberries.  Add topping and bake in a greased 11x14 pan at 400º for 25 minutes.