Our new syrup bottles.Read More
Although we still have PLENTY of apples and storage veggies, we find it great to mix it up before growing season really starts up again. For instance, Josh, in the farmstand, created a "reheat and eat" veggie lasagna. Super easy solution for dinner and still tastes homemade (just saves you a bit of work...)Read More
We still have lots of flavorful beets in the farmstand! Stock up and try this tasty recipe...Makes a great, satisfying lunch!Read More
We are so excited to offer snowshoeing at the orchard this winter! Come check it out every Friday - Sunday this winter from 9 a.m. to 3 p.m. Find out more here.Read More
This recipe takes only 10 minutes to prepare, has minimal ingredients, and is DELICIOUS! Hard to ask for much more. Check it out!Read More
However you choose to celebrate this season - we wish the best to you and your loved ones and hope to see you soon at the farm!Read More
We stumbled across this delightful Jamie Oliver recipe for Gluten Free Apple Christmas Cake. It is quite easy to make, and tastes delicious! Find the recipe here...Read More
Here is a unique approach to roasting beets! It is flavorful thanks to all of the herbs and seasonings, and makes for a very satisfying meal!Read More
Lots of exciting things at the Farmstand for the holidays. We are now taking pie orders and we also have Gingerbread Men Kits available! Find out the details...Read More
Here is a super simple recipe for Apple Butter. It will make your house smell incredible and it's a healthy, delicious alternative for a spread. Warm up with a cuppa tea and some Apple Butter on toast.Read More
It's hard to believe December is here! Beginning tomorrow, December 4th, we will be moving to our winter hours. We will be open each Friday, Saturday, and Sunday from 9 a.m. - 5 p.m. We will have apples, veggies and will be baking up LOTS of treats for you! We will have pizza and donuts daily, too, of course! We can't wait to continue to see you all winter long!Read More
It is still cider season!! If you are looking for a way to use up some leftover cider (or want an excuse to buy a new jug...or two)....check out this recipe for Cidered Cabbage! We also have an abundance of cabbage in stock - three varieties: Deadon, Storage, and Napa.Read More
We will be closed November 26th for Thanksgiving. Enjoy your time with friends and family!! We will reopen Friday at 9 a.m. Stop by and check out our brand new Gingerbread House Kits!Read More
We still have leeks at the farmstand! If you are looking for a great recipe incorporating leeks, try our version of Green Rice! We whipped up a batch of this fragrant, flavorful rice for lunch and it tastes great.Read More
You still have time to get an order in for holiday pies! Let us help you check one thing off your list prepping for the holidays...Read More
The fields may be shutting down but we still have plenty of fresh produce in the farmstand. From the greenhouse we have a fresh harvest of kale, mustard greens, chard, and Asian greens. From the fields we have winter squash, leeks, beets, onions, cabbage, parsnips, turnips and more!
From the orchard we have over a dozen types of apples and both Asian and European pears. There are plenty of Macs, Cortlands and many others including Liberty, Snow Sweet, Romes, Crimson Crisp and more! Utility apples are available too- just in time for Holiday baking. Varieties include Macs, Cortland and Honeycrisp. For pears we have Bosc, Vermont Beauty, and Asian varieties available.
Planning your holiday gatherings? Let us do some of the baking this year! We are now accepting orders for Thanksgiving pies. Pumpkin, apple, apple-cranberry, mixed berry and more are available. All of our pies are homemade and filled with our fruit! Gluten-Free options are also available. We are taking pre-orders for Dunham Farm's that you can pick up here at the farmstand!
We have everything you need to make this delicious and healthy soup! Fresh kale, carrots, tomatoes, leeks and onions are all fresh and available in the farmstand today!Read More
Pick-Your-Own Apples is still open! Our fields are open daily 10am-5pm with Macs, Cortlands, Winesaps and Rome apples available for PYO. The Macs and Cortlands are great if you are using them right away, either for fresh eating or cooking. If you are looking for keepers you want the Rome and Winesap apples. This is the last weekend we are offering free wagon rides through the fields. Come on up this weekend! The picking is still good and the views are stunning with the last of the fall color hanging on the trees.
The fields are shutting down as the cold weather approaches and many crops are being harvested and stored. The last of many crops are available in the farmstand this week. We still have plenty of storage crops such as leeks, beets, onions, garlic, and more! Fresh from the greenhouse we have tomatoes both green and red, as well greens including chard and kale. If you are looking for something specific, please call ahead.
Many varieties of apples and pears are available in the farmstand. The Esopus Spitzenburg, Westfield Seek-No-Further, Freyburg, Northen Spy and other late season apples just arrived in the farmstand. For tasting notes check out our What's Growing page. We also have a good supply of Asian and European Pears available at the farmstand.
For the first time ever we will be open ALL YEAR! We will be open every Friday, Saturday and Sunday starting December 4th through May 2016! We will offer our vegetables, apples, breads, pies and pizza all winter. FMI call the farmstand at (207) 647- 9419.
Let the slow cooker work all day with a simple step at the end for a quick and delicious dinner, or cook overnight to fill those wide-mouth vacuum insulated bottles for lunch.
Wash and pick over 1 cup lentils, removing any stones or moldy lentils. Place in slow cooker insert.
Peel and mince 4 cloves garlic. Peel and dice 2 onions. Wash, peel (optional), and dice 1 1/2 lbs. potatoes or turnips (if mature, peel the turnip skin). Place vegetables in slow cooker insert.
Add 8 cups water, 1 TB fennel seed, 1 TB dried oregano, 1 tsp. dried thyme, and 1/2 tsp. coarsely ground black pepper.
Cover and cook on low 8-10 hours.
Add 2 tsp.-1 TB salt.
Wash and chop into bite-size pieces 1/2-3/4 lb. spinach or chard.
In a large frying pan over high heat, warm 1 TB olive oil. When the oil ripples, tilt pan to coat with oil and add spinach. Sauté 1-2 minutes until spinach wilts. Stir into soup with 1/2-1 TB balsamic vinegar. Adjust seasonings to taste.
Check out all that is fresh and available at Pietree this week!Read More