Garlic (E)Scapes

Garlic is one of the most versatile vegetables out there. From 20 clove garlic chicken, to fresh pickled garlic, these delicious tidbits are used in so many dishes. But did you know that you can use garlic scapes too?

Garlic scapes are flower stems that grow from the tops of hardneck garlic. They are garlicky and spicy! They can be used in pesto, made into a butter garlic compound for pan fried fish, as toppings on pizza, and even dried for soup. Come grab some from the farm stand to start your experimenting!

What's Fresh November 5, 2015

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! 

Fresh at the Farmstand October 23, 2015

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.  

Lentil Soup With Spinach

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. 

Enjoy!