MUM'S THE WORD

YOUR FRONT PORCH AWAITS...

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

MEET MEGAN LAFLIN...

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!

TOMĀTOES TOMĂTOES

POTĀTOES POTĂTOES

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!

CAN YOU BELIEVE IT?

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!

IF YOU ARE IN NOT QUITE READY TO TAKE THE LEAP INTO FALL,

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.

FALL FEASTING

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!  www.jacobs.co.uk

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.

KNOW YOUR FOOD KNOW YOUR FARMER.

SEE YOU ON THE HILL.  

TASTES, COLORS, SHAPES OF AUGUST

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.

BLACKBERRY SORBET

• 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). 

SEE YOU ON THE HILL! 

OUR JULY VIDEO SHORT

JUST HARVESTED--gorgeous garlic!

RASBERRIES AND BLUEBERRIES...

they're here and they are soooo good for you!
ALSO lovely mesclun and arugula, tender tiny yukon potatoes, Moses & Dyer coffee roasted in nearby Harpswell, incredible Hahns cheeses, our own (just harvested) garlic, tomatoes, pickling cukes, peas, beet greens, more...
AND now carrying neighbor Jennie's toll house cookies along with her famous vanilla scented granola.
Be healthy, be happy. See you on the hill!

SNAP, WRAP, AND GRILL

OK, not necessarily at the same meal, but here's some
MENU IDEAS

 --------------------

CRISP COOL MUNCHIES on a hot day:  radishes, cut cukes, and snap peas with ice tea

BEAUTIFUL AND HEALTHY LUNCH:  veggie wrap with chevre* --(*made by York Hill Farm in New Sharon and sold at the Farm Store).

GRILLED PIZZA FOR DINNER:  we all love pizza, but don't want to turn the oven on on hot summer nights!  Topping ideas: our Sweet or Hot Italian Sausage, Garlic Scapes, Chevre, (many other cheeses), fresh tomatoes, fresh basil, spinnach...

WAFFLES WITH FRESH STRAWBERRIES FOR BREAKFAST: with maple syrup, butter, maybe cream?... everything except the waffles at the store (but we have eggs and flour too).



This wrap included our speckled romaine, carrots, diva cucumbers, tomatoes, chevre.


GRILLED PIZZA RECIPE

Ingredients

• 2 cups flour (we sell w.wheat)
• 1/2 teaspoon salt
• 1/2 teaspoon white sugar
• 1 package active dry yeast
• 1 tablespoon olive oil
• 2 tablespoons cornmeal for dusting
• 3/4 cup warm water (110 degrees F/45 degrees C)

Directions

1. Proof yeast in warm water.
2. In separate bowl place flour, salt, sugar, and oil. Make a well in the center and place yeast/warm water mixture in. Mix thoroughly until consistency of an elastic ball. Allow to rise 1 1/2hours.
3. Flour surface and roll out 1/2 dough. Rub with cornmeal. Sprinkle with your favorite toppings.
4. Spray grill with cooking spray. Grill dough about 5 minutes or until toppings are melted. Repeat with second piece of dough.
5. Note:  Some people prefer grilling dough w/o toppings on one side first then flipping and adding toppings.

Also, if you want to make an incredibly scrumptious sauce, roast your own tomatoes (now, you will have to turn the oven on, but you can do it in the morning).

Preheat oven to 225°F. Halve each tomato and arrange on a parchment-lined baking sheet along with cloves of garlic. Drizzle with olive oil, just enough to make the tomatoes glisten. Sprinkle herbs on (I like basil or oregano, or both) if you are using them, and salt and pepper, though go easily on these because the finished product will be so flavorful you’ll need very little to help it along. Bake the tomatoes in the oven for about three hours. You want the tomatoes to be shriveled and dry, but with a little juice left inside–this could take more or less time depending on the size of your tomatoes.Either use them right away* or let them cool, cover them with some extra olive oil and keep them in the fridge or freeze in zip lock bags.

*For a sauce, place in food processor and pulse.

SEE YOU ON THE HILL!

PEAS PLEASE

THEY ARE HERE!  SHELL PEAS. 

 

Sit in your wicker rocker on your front porch, shell your peas while the summer breeze blows by your feet.  And enjoy...

AN ICE COLD DRINK ...

FOR EXAMPLE, A

 STRAWBERRY MOJITO!

1.5 ounces of simple syrup

3 fresh strawberries

4-5 fresh spearmint sprigs

soda water

1/2 lime

2 ounces of light rum

- In a chilled glass (about 10-12 ounces), muddle the simple syrup, strawberries and mint leaves together with the back of a spoon or muddler. Crush the strawberries and mint leaves well.

- Squeeze the juice from the lime into the glass, add the rum and stir well. Fill glass with ice and top off with soda water.

- Garnish with mint sprigs or strawberry slices.

Symple syrup:  2 c Water, 1 lb sugar  --Combine water and sugar in a medium saucepan. Heat until sugar is completely dissolved. Set aside to cool. After cool, store in refrigerator until ready to use.

NEW THIS WEEK-- 

CERTIFIED ORGANIC MESCLUN AND BUNCHED KALE

s t r a w b e r r i e s --

freshly picked, local, plump, juicy, sweet, and scrumptious!

"LIKE" us on Facebook (if you haven't already)!  We will select a random follower tomorrow afternoon to receive a quart of strawberries and a pound of rhubarb.  The winner can bake a pie or crisp on Sunday!  

https://www.facebook.com/pages/Wealden-Farm/223186274389146

Look at this gorgeous setting of shortcakes made by friend of the farm Katrina using Bisson cream and strawberries, both from Wealden!

How about treating Dad to Eggs Benedict and a bloody mary on Sunday?!  As always, we have fresh eggs and, new this week, Waldo Stone Farm's "Bloody Oyster Cocktail".  We will also be carrying their pepper relish, pepper sauces and more.   Read about them at 

http://www.waldostonefarm.com/index.html 

We still have a beautiful selection of seedlings, annuals, and perennials for your own gardens.

.....................

Some recipes stay in your recipe box forever...

this is one.

strawberry/rhubarb crisp

3/4 C sugar

3 T cornstarch

3 C sliced fresh rhubarb

2 C sliced strawberries

1 C oats (wealden has oats too)

1/2 C packed brown sugar

1/2 C butter, melted

1/3 C all-purpose flour

1 T cinnamon

Vanilla ice cream or whipped cream to top

•in a large bowl, combine sugar and cornstarch.  add rhubarb and strawberries; toss to coat.  spoon into an 8" square baking dish (or similar size whatever shape you love)

•in a small bow, combine the oats, brown sugar, butter, flour and cinnamon until teh mixture resmbles coarse crumbs. sprinkle over fruit.  bake at 350º for 45 minutes

TO HEAR a little story on MPBN about rhubarb and John, visit

http://www.mpbn.net/News/MaineNewsArchive/tabid/181/ctl/ViewItem/mid/3475/ItemId/22211/Default.aspx