Our vegetable fields are being cover cropped and put to bed for the winter with horseradish being the last remaining crop to be harvested. Check out what our Farm Manager, Dan Cousins, shared this past week about The Fields In October on our blog.
Fresh from the warmth of the greenhouse this week we have tender and flavorful greenhouse mix lettuce, zippy arugula, and a tasty variety of asian greens. Kale, chard, and Jerusalem artichokes are in good supply this week. We continue to have an abundant supply of squash, garlic, onions and potatoes.
From the orchard this week we have dozens of varieties of apples- everything from bakers to fresh eaters! The newest varieties coming in this week are Esopus Spitzenburg and Ashmeads Kernel. Other varieties include Priam, Nova Mac, Snow Sweet, Crimson Crisp, Pinova, Black Oxford, and Wolf River. Our fields are open for pick-your-own apples daily from 10am-4pm until the apples are picked out or we get a freeze- whatever comes first. Call the farmstand for picking conditions and apple varieties available before heading up at (207) 647-9419.
In the farmstand you will find loads of fall vegetables, greens from the greenhouse, and baked goods from sweet to savory. Back by popular demand this week is our garlic sourdough. This is a levain-based bread fortified with Maine Grains whole wheat. Whole cloves of Pietree garlic are folded into the dough and while the bread bakes in the brick oven the cloves soften and roast inside the bread. It is a perfect accompaniment to fall soup or toasted and slathered with Durgin Dairy butter or fresh goat cheese.
We have our first cutting of Pietree field stone by American Stoneworks out of Massachusetts. These are food-grade polished stone platters and have a "farm-fresh stone from Pietree Orchard, Sweden Maine label on the back." It has been amazing to see how beautiful the inside of our stone is! "American Stonecraft makes sweet irony of the infamous rocky soil of New England farms." These are a must see as they are all unique and special!