OPEN TOMORROW 11-6!

OUR seeds have arrived and next year's wood is almost all cut and stacked.  Spring must be almost here!  We'll be in the greenhouses soon getting our heirloom seedlings planted.


EMAIL Sarah <sarah@farmfreshconnection.org> by 5pm tonight to place your butter, milk, cream order.  


Check our list of other healthy, fresh foods that will be available tomorrow from 11am to 6pm.  http://www.wealdenfarm.com/ , "WINTER ORDERS".  


Just to name a few--
tomatoes, turnip, potatoes--tender fingerling and red, beautiful fresh frozen rasberries, rutabega, squash, shallots, eggs, cheeses--including cheddar, pepper jack, gouda, colby, canola oil, cider, syrup, hormone free chicken, beef, and pork, honey, maple syrup, oats, eggs, beans, flour, jam...
A BUSY WEEK?  Try our Mainely Poultry chicken pies!

IDEAS for scrumptious breakfasts this week with farm store provisions--
-home baked oatmeal bread w/Bissons butter and Beth's jam
-sausage omelette and fingerling home fries, w/our breakfast sausages, fresh eggs, and gouda cheese
-oatmeal pancakes, w/our nitrate free bacon, butter, maple syrup
-hot oatmeal topped w/our apples diced and honey
-apple muffins, butter, scrambled egg with fresh tomato salsa
************************
oatmeal bread recipe
2 C milk
1 1/2 C oats
1 1/2 t butter
1 T salt
1 C lukewarm water
1 packet yeast
1/2 C maple syrup or honey
6 C flour
scald milk and stir in oats, butter, & salt.  let sit until lukewarm.
dissolve yeast in the water.  add to oat mixture.  stir in syrup (or honey) and flour.
beat in bowl for 5 minutes using paddle on mixer or by hand.
set dough aside to rise until double (approx 1 1/2 hrs.)
punch down, knead and form into 2 loaves, place in 10x5" pans.  let rise until double (about 1 hr.)k
bake in preheated 350º oven for 30 minutes.  remove from oven and pans and brush with butter.


We look forward to seeing you tomorrow!
ps... 
we'd love to hear from you--what do you like about our blog? what do you wish we would include or what would like to see more of?

tomorrow, tomorrow

We're open tomorrow 11-6!


Order your Bissons cream, butter or milk by 5pm tonight please <sarah@farmfreshconnection.org>.

All other scrumptious veggies, fruits, cider, beans, honey, maple syrup, eggs, frozen meats, and jams will be ready and waiting.  

If you're looking for a valentine treat for someone, 

remember our cutting boards, hand-knit items, cards, books and more!

A complete list of foods available with pricing at our website <www.wealdenfarm.com>.

"Curried Squash Apple Soup"

Enjoy by a sunny window with a glass of wine, a crusty roll, and a crisp demi salad!

2 med. onions

4 T butter

4 T curry

3 Lbs. peeled/cut butternut (or fave) squash--this is about 2 med size b.nut

2 apples, peeled, chopped

3 C chicken broth

1 C apple juice

salt/pepper to taste

Cook 2 cups chopped onions in 1/2 stick butter (4 T) over low heat until tender.  Add broth, squash, apples and bring to boil.  Reduce and simmer until tender--approx. 25 min.

Puree solids in food processor, return to soup pot, add apple juice.  Season to taste.

HE'S HOME!

William Owen Schwenk is happily home at Wealden Farm.  

Thank you all for your greetings via facebook!

A REMINDER--February 7 the Farm Store will be open from 11am-6pm.  

Dairy orders should be placed with sarah@farmfreshconnection.org by Monday at 5pm. 

 Fruits, vegetables, dry goods, eggs, frozen meats, local artisans wares will be plentiful and waiting.

See you soon!

*for winter prices and schedule, go to http://www.wealdenfarm.com/wealdenfarm.com/WINTER_ORDERS.html*  

WILLIAM OWEN SCHWENK

was born at Mercy Hospital in Portland, Maine January 22, 2012, at 3:05am. He weighed 7 lbs. 4 oz. and was 20.5 inches long.

Everyone is happy and healthy, and they are due home soon!

UPCOMING MENU!

OK, I admit, I don't do this every week, but my trips to buy groceries and all the pondering that goes with it would greatly diminish if I did!!  Specifically this week, it may help you with your Tuesday shopping at Wealden!  OPEN 11am-6pm January 24th.

Here goes...A week's menu follows (mix up the days however you like) including a list of items in red that are available at Wealden, price list/schedule at www.wealdenfarm.com.  Remember to email Sarah
by Monday at 5pm if you would like to order milk, cream or butter.  Everything else will be on hand.

MINESTRONE, CRUSTY BREAD NIGHT
beans, onions, carrots, garlic, cabbage, turnip, tomatoes, shredded cheddar (top)

CHICK MARBELLA, APPLE/BEET PUREE, FINGERLING POTATO
NIGHT
chicken, beets, apples, onion, butter, fingerling potatoes

QUICHE LORRAINE, TOMATO SALAD, SORBET W/RASBERRIES NIGHT
eggs, cream, milk, bacon, onion or shallots, tomatoes, oil, rasberries

MEATLOAF, OVEN BAKED SQUASH W/MAPLE SYRUP NIGHT
ground beef, onion, carrot, squash, maple syrup, butter

MUSSELS W/SHALLOTS NIGHT
shallots, garlic, diced tomatoes, butter

PUMPKIN MAPLE SOUP, GRILLED SAUSAGE NIGHT, GREEN SALAD W/TOMATOES, SHREDDED CARROTS, PURPLE ONION
pumpkin, maple syrup, garlic chorizo sausage, tomatoes, carrots, purple onion


GAME NIGHT
BBQ RIBS, COLE SLAW, OVEN FRIES, APPLE CRISP
st.louis ribs, cabbage, carrots, red potatoes, apples, oats, butter

This week's blog would be much too long if I gave you recipes for everything, but here are a couple highly recommended additions to your file!

BEET PUREE
5 med beets
2 T salt
1 stick butter
1 C onions
4 tart apples
1 T sugar
1/2 t salt
1/4 C rasberry vinegar (or vinegar of choice)
chopped fresh dill (optional)

Scrub beets (leaving skin on) and cover w/cold water in a large pot.  Ad 2 T salt, bring to a boil.
Reduce heat and simmer, partially covered until beets are tender, about 40 min to hour.  Add additional water if necessary.  Drain beets when done, cool slightly and slip off skins, tops, roots.

Melt butter in med saucepan.  Add onions and cook covered until tender, about 25min.

Peel, core, and chop the apples and add them to the onions.  Add sugar, salt, vinegar, and simmer uncovered for 15-20 minutes until tender.

Transfer apple mixture to food processor w/steel blade.  Chop beets and add.   Process until smooth.

Return puree to saucepan and reheat, stirring constantly.  Taste and adjust seasoning.  Serve immediately or set aside to cool, then chill.
(serves 6)k

COLE SLAW
(simple, but delish!)
1 C mayo
1/4 C sugar
1 T vinegar
1/2 t. celery seeds
shredded cabbage, carrots

Have a wonderfully relaxing week because you are going to be so organized! 
Cheers from Wealden!

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