SWEET POTATOES, SQUASH, LEEKS, APPLES, PUMPKINS... SOUP TIME!

The sweet potatoes are being harvested as you get this!  
Squash and apples of many varieties await you.  
The leeks are lovely.  
I'm thinking of soups...
Leek soup, squash soup, sweet potato soup... and great combinations like-- Sweet Potato and Apple Soup!

This sounds like one --from simplylifeblog.com

I haven't made this, but ordered  a soup with the same title at a cafe recently and it was delicious! 

Curried Sweet Potato & Apple Soup

Ingredients:

3 medium or 2 large sweet potatoes

2-3 tbs. olive oil (or butter)

1 onion, chopped

2 garlic cloves, minced

Ginger, to taste

Curry, to taste

1/4 tsp. turmeric

Dash of coriander

Dash of cinnamon

Salt and pepper, to taste

2-3 cups low sodium chicken or vegetable broth

1 cup water

1 1/2 cups applesauce

Directions:

1.  Peel and dice sweet potatoes.  Heat oil in large pan over medium heat and add onion and garlic.  Cook for about 4-5 minutes then stir in the ginger and seasonings and stir for about 1 minute.

2.  Mix in the diced sweet potatoes, chicken broth and water.  Cover the pot and bring soup to a boil over medium-high heat.  Reduce heat and bring soup to a simmer.  Stir in the applesauce, cover pot and simmer for about 20 minutes, until potatoes are soft.  

3.  Puree the soup with a blender or immersion blender, season with salt and pepper, serve and enjoy!

A customer and I tried this raw while I was shooting--g r e a t !

Laurie watering the mums of many hues.

Stones smoothed by the ebb and flow, gathered and drilled to create a necklace for you by Cat.
Come by to hold one in your hand and try one on.

DON'T FORGET YOUR PUMPKIN!

EMBRACING FALL

clear skies, SQUASH, cool air, APPLES, crackling fires in the woodstove, PUMPKINS, leaves floating to the ground, MUMS on the porch steps...

JUST IN--PIE PUMPKINS, DAZZLING MUMS, 

AND CARVING PUMPKINS GALORE

CERTIFIED ORGANIC GARLIC--several varieties from Martha's Dad, Albert Putnam of Fiddlehead Farm in New Limerick. I was intrigued by the variety "MUSIC GARLIC" so had to look it up...Music is a large, beautiful and well-formed porcelain garlic similar to Northern White. Its flavor is very rich and musky, strong and robust and sticks around for a while.(gourmetgarlicgardens.com)

PEARS, APPLES, 

STRAWBERRIES...get jammin'!  OR

as Jenny's daughter Piper said, "Can we make

Apple Crispy?"  That is the way I'm saying it

from now on!

G U O R D S 

SQUASH in many sizes, shapes, 

and flavors. The easiest way to cook (and

I think most flavorful)--

cut in half, scoop out the seeds, 

place on a baking tray with about 1/4" 

water.  I like to add a dot of butter and either

sprinkle brown sugar or drizzle maple syrup 

over.  Bake 400º for about an hour (depending

on squash size) loosely topped

with foil.

POPCORN and CIDER after school!

CABBAGE

My Mom used to make a beautiful boiled dinner when we 

harvested the garden in the fall.  It was a display of everything

on one huge platter--just cook your beets separately

or the whole platter will be a deep burgundy hue!

MITTENS, HATS, SCARVES... hand knit by Nita of Littleton (the county!)
My grandmother knit a new pair of mittens for me, my siblings, and cousins each Christmas and I can attest to their warmth, even when soaked with snowman snow or during late night sledding.  After a winter's wear and being hung next to the woodstove to dry day after day, they resembled boiled wool --smooth and soft and even warmer because all the small spaces between the stitches would be closed.  

SEE YOU ON THE HILL-- our carved pumpkin display is coming soon!

PERFECTLY PLUMP PEACHES, PEARS, APPLES, APPLES

Sister Cat's lush peach tree next door.

The peach tree (Prunus persica) is a species of Prunus native to China that bears an edible juicy fruit called a peach.  (Wikipedia)

How beautiful!  I just happened to wander over to take a photo of the peach tree and, voila!, Cat had peach tarts just coming out of the oven...  mmmmm.

While I enjoyed a piece of zucchini bread and a cup of tea, Cat showed me the peach and blueberry preserves in her pantry... are you inspired yet?

Just picked, YES, it is apple season!! 

Pear slices with cheddar perhaps... or a pear tart?!

Compliments from our cooler.

Say no more!

Roasted peppers, oooo la la, great in hummus too.

My grandmother's winter pantry was a feast for your eyes... mason jars of bold color!  Tomatoes, bread and butter pickles, green beans, applesauce, AND pickled beats lined the shelves-- winter treasures. 

Keeping a few jugs in the freezer is always a good thing.

TOMATO TIP FROM MARTHA:  slice tomatoes, salt, and bake in a 300º oven for 3 hours.  Pour off excess sauce and use in your favorite beverage or recipe.  What's left is a tray of sweet roasted tomatoes to puree for a pasta sauce or toss in wherever you would like tomatoes.  They can be frozen, ready for you all winter!

CORN FUN FACT FROM MARTHA:  There is a strand of silk for every kernal.  

And the eggplant is not just another pretty "nightshade" vegetable.

I overheard a customer say it was the best corn she had ever had!

CARROTS, CORN, CANTELOPE, CAULIFLOWER... THE C'S ARE SCRUMPTIOUS!

Cameron in the late afternoon light.

Jason, Hannah, and Cameron and tender carrot, carrots, carrots.

John says the Chantenay Carrots are what chefs prefer!  These carrots are what carrots are supposed to taste like--sweet and crunchy, no bitterness. As with many heirloom vegetables, they are not always uniform in size--they have personality!  I hear people say once you've had chantenay's, you will eat no other. 

Thinning, harvesting, giving them the room they deserve!

Heirloom tomatoes maturing on the vines.  

in case you were wondering...

"heir-loom [air-loom] -noun 1. A valued possession passed down in a family through succeeding generations. [...] 3. A cultivar of a vegetable or fruit that is open-pollinated and is not grown widely for commercial purposes. An heirloom often exhibits a distinctive characteristic such as superior flavor or unusual coloration." --American Heritage Dictionary

The heirloom tomato is packed with antioxidants and vitamins, more nutritious, flavorful and juicy than a hybrid.  It's skin is more tender and, like the chanteray carrot, it is not always perfectly shaped--it too has personality!  We allow them to ripen on the vine so you are getting the freshest, most flavorful tomato possible.

This is the view along the tote road on the way to our gardens--the lovely light of late August peering through.

It has now been two nights in a row for me for this delicate, sweet treat.

Fresh cantelope with fresh blueberries, a wonderful beginning to a summer day!

Why even cook these members of the "cole/cruciferae" family?!  Get your crunch and your vitamin C pure and simple.
But I do have a favorite recipe for cauliflower, perfect for a blustery hurricane eve.  It's adapted from Julie Jordan's "Cabbagetown Cafe" cookbook, 
CAULIFLOWER CURRY
1/4 C oil
2 t. black mustard seeds
1/4 t. asafetida
1 t. turmeric
1/2 C dried unsweetened or grated fresh coconut
1 fresh hot pepper, finely chopped
4 cloves garlic, finely chopped
1/2" piece ginger, finely chopped
2 onions, chopped
1 quart tomatoes or 6-8 fresh, chopped
2 t. salt
1 t. molasses
1 T ground cumin
1 T ground coriander
1 head cauliflower, cut in bite size pieces
1 C water (i use less or none)
2 green peppers, chopped seeds and all  

In a soup pot, heat the oil until a mustard seed sizzles when dropped.  Pour in the mustard seeds and cook until they pop.  Lower the heat and stir frequently do you don't burn any seeds. Stir in the asafetida, then turmeric, then coconut.  Add hot pepper, then garlic and ginger.  Cook about 5 minutes, stirring frequently--no sticking.  If needed, add more oil.
Add onions, stir and cook. for 10 minutes.  Add crushed/chopped tomatoes with salt, molasses, cumin, coriander.  Add califlower and water (if needed), cover and cook for 20 minutes, stirring occasionally.  Add peppers.  Cover and cook for 30 minutes, stirring occasionally.  Taste, adjust seasonings, enjoy served on rice!

Remember, our bins of oats, beans, and flour--wholesome goodness.

Black and blue berries with cream, on granola, in jam.....

ARTICHOKES! ARTICHOKES! TENDER, SUCCULENT, STEAMED ARTICHOKES, DIPPED IN BUTTER... EGGPLANT, GREEN BEANS, BERRIES AND MORE BERRIES

John & Sawyer (farm store) John & Martha (owners/farmers), Cameron (farmer/store) taking a short break so I can get a team picture!  Don't be intimidateD if you need a little cooking/eating reminder--go to http://simplyrecipes.com/recipes/how_to_cook_and_eat_an_artichoke/ and you'll be serving them by candlelight tonight!

 

It's time for EGGPLANT PARMESAN... isn't it?

 

 

Slender, tender green beans

 

Golden Acre and Early Jersey Wakefield Cabbage

HIGH AND LOW bush blueberries, rasberries

ATTENTION ALL PLEASANT HILL BICYCLISTS--WE HAVE WATER TO GO...

just what you wanted!

One of our local companies creating a lovely product. 

CUKES, TOMATOES, FRESH BASIL GALORE, SPINNACH, MESCLUN, ZUCCHINI, SUMMER SQUASH, PEAS, SUGAR SNAP PEAS, GARLIC...  AND MORE.  WE'LL SEE YOU ON THE HILL--it's harvest time!

 

 

 

FROM WEALDEN SOIL--CELERY, GARLIC, ZUCCHINI, SUMMER SQUASH, CUKES... THEN THERE ARE LOCAL RASBERRIES AND THE MAINE STATE FRUIT-- BLUEBERRIES!!

When Sawyer Williams is not tending the farm store, he can be found on the soccer field or training/running to be ready for the field.  "It is the best sport!  Well... in my opinion." he says.  He plays soccer year round and has worked at Wealden for 2 summers.  Stop by and visit!

Sawyer  helping me out with a photo of JUST HARVESTED CELERY.

I think rasberry pie is my absolute favorite... POW, look at this color!

Our Maine state fruit, this gorgeous velvety blue berry is a member of the Ericaceae family, which also includes rhododendron, azalea, Indian pipe, heath, cranberry, and huckleberry. Lowbush blueberries are usually harvested using a blueberry rake --invented by Mainer Abijah Tabbut, in 1822 (now that is a great name!).
We have a tradition of breakfast on our boat being-- a bowl of crunched up pilot crackers, fresh blueberries piled on top, a sprinkle of sugar, cold milk... tastes like summer!!
Everyone has a favorite blueberry cake recipe and this is mine.  We have made it as a grand finale to many festive lobster dinners.  It has been double, tripled, even quadrupled for my daughter's ski academy gatherings--so it became the--
•••••
FAMOUS BURKE MTN. BLUEBERRY CAKE
Cream together 3/4 C butter, 2 C sugar
Add grated rind from two lemons.  Add 4 beaten eggs.
Sift 3 C flour; resift with 1 t. salt, 2 t. baking powder
Alternately add the dry ingredients with 1 C milk.
Add 2 C blueberries dusted with flour (low bush my preference for this)
Bake 30 minutes 350º in 13"x9" pan
Remove from oven and pour a mixture of juice from 2 lemons and 1 cup sugar over  entire  cake.
S m i l e.

Big beautiful bulbs, big beautiful flavor!

Garlic has a reputation in folklore for preventing many ailments, from the common cold to acne to high cholesterol!  It has been used as a natural mosquito repellent.  Studies have found it to be a powerful broad spectrum natural antibiotic. The bacteria in the body do not appear to evolve resistance to the garlic as they do to many modern pharmaceutical antibiotics. This means that its positive health benefits can continue over time rather than helping to breed antibiotic resistant "superbugs".

SAUTE, GRILL, SRHED IN BREAD!

The colonists of New England adopted the name squash, a word derived from several Native American words for the vegetable which meant "something eaten raw."  Known squash enthusiasts and growers include George Washington and Thomas Jefferson. 

There are only 13 calories in a half-cup of raw zucchini, but they are packed with

valuable antioxidants. They contain beta-carotene, vitamin C, folic acid, calcium, the valuable mineral nutrient phosphorus, are a good source of fiber (4 grams per cup), and one cup of zucchini has nearly as much potassium as a banana. Plus it contains the valuable mineral nutrient phosphorus. 

Remember, we have organic meats in our freezer for your grill, fresh eggs, herbs, creamy and zesty cheeses from Maine goats and Maine cows, Rosemont's incredible breads and bagels daily and more.  See you on Pleasant Hill Road!

KOHLRABI AND GARLIC SCAPES-- INTRIGUING, BEAUTIFUL... AND DELICIOUS! PEAS ARE IN!

So, when I walked into the farm store, there was Jenny munching on some GARLIC SCAPE PESTO... "Try some!" she said enthusiastically.  "It's a Jennie creation!" (different Jennie, the gourmet cook/catering neighbor we mentioned last post).  If you are not familiar with the "scape", fear not.  While the hardy bulb is maturing below the grounds surface, this citron green tender stalk curls into the air above.  The taste is divine--a little mellower than the bulb itself.  It can STAND ALONE with a little olive oil and sea salt atop a fresh mozzarella pizza or sauté in brown butter with your favorite fresh veggie--corn is exquisite.  Go wild with these fun green curls and let us know what you use them in!

JENNY OFFERING UP "SCAPES"

Neighbor Jennie's Scape Pesto and Hummus--Come Try Some

THE SCAPES SO FINE

Here's another "INTRIGUING" veggie--the KOHLRABI!

It was once a European favorite and is having a happy comeback in veggie popularity.  Just look at it--E.T. is calling for it I'm certain.  In case you are not familiar with this gem, it is a member of the brassica oleracea (cabbage) family--German origin meaning "cabbage turnip"/kohl as in cole slaw, rübe for turnip.   It is mild, delicately sweet, crisp and moist.  Jenny cut a wedge for me--mmmm, it had me.  Here is a recipe to try, but don't feel "locked in" to make cole slaw--I've found recipes to roast it, make kohlrabi curry, pickles... your options are many!

KOHLRABI SLAW

1/4 cup cream
1 tablespoon fresh lemon juice
1/2 tablespoon good mustard
1/2 teaspoon sugar
Salt & pepper to taste - go easy here
Fresh mint, chopped1 pound fresh kohlrabi, trimmed, peeled, grated or cut into batons with a Benriner
2 apples, peeled, grated or cut into batons (try to keep equivalent volumes of kohlrabi:apple)

carrots (optional)

Whisk cream into light pillows - this takes a minute or so, no need to get out a mixer. Stir in remaining dressing ingredients, the kohlrabi and apple. Serve immediately. 

Many herbs for your summer dishes--TARRAGON  in your chicken salad, BASIL with your fresh tomatoes...

What more can we say??  A favorite at the store!
Blanch in boiling water for 2 minutes, drain, chop, then sauté with olive oil, garlic, add some red pepper flakes... voila!
Or, my grandmother's way--simply blanch and serve with red wine vinegar, salt, pepper, and maybe a dot of butter.

RHUBARB, STRAWBERRY CRISP perhaps with Tony from Buckfield's HONEY!

For some reason, this, more than any other garden crop symbolizes summer to me.  My grandmother and I would pull them and eat them on our way to the kitchen, then a bowl would sit out (usually with ice cold water) so we could munch on them anytime of day.
THE NAME?  Yes, I was curious too!  This is what I found:

"... a French Web site called Jardins des Pareillas suggests that after a day’s gardening in the hot sun, or after a dinner rich in cheese, you need a breakfast that will eliminate wastes and toxins for better liver and gallbladder function. The site’s recommendation: radishes. And if I were to eat a radish for breakfast, the French Breakfast would be the one."  (Wash. Post /The Garden Primer)

Ate on my way out of the Farm Store driveway!

Also fresh this week--PEAS, PEAS, zucchini, summer squash, chinese broccoli, tomatoes (many varieties)... and more!
THANKS for your interest in our news at the Farm!  Stop by soon.