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
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!
Wash, core, and shred 1 medium cabbage or 1 large Napa cabbage. Wash, stem, seed, quarter, and thinly slice 2 bell peppers. Wash, core, and chop 2 apples. Peel and mince 4” piece of ginger root.
Whisk together: 1/3 cup + 1 TB apple cider vinegar, 1/4 cup toasted sesame oil, 1/4 cup maple syrup, 1 1/4 tsp. ground coriander, 1 tsp. salt, 3/4 tsp. coarsely ground black pepper and the prepared ginger root.
Toss cabbage, peppers, and apples with dressing.
Farming at Pietree is special for so many reasons. The beauty here is definetly one of them. These shots were taken this week by Patrick McDonald, our Orchardist's Assistant. Take a peak at what he gets to do and see everyday!
We have a great selection of fresh produce this week- including apples! Lodi apples are the first of the season and were just picked this week. Lodis have a crisp and tart taste and are great in salads and for baking. Carrots, kohlrabi, beans and broccoli are all fresh and available this week. We have a large selection of fresh herbs including dill, parsley, cilantro, oregano, and sage. There is still an ample supply of greens, lettuce, beets, turnips, radishes and blueberries! Everyday more and more comes out of the field! Please call ahead if you are coming for something specific- (207) 647-9419.
Pick-Your-Own blueberries and beans daily from 10am-2pm. Harvesting your own food is a fun and rewarding family activity. It is also a way to save a few dollars on fresh produce. Our blueberries are just $4.50 a pound and our beans are just $1.00 a pound. Please call ahead before coming up to pick. Somedays we need to rest the fields so the fruit can grow- call our farmstand at (207) 647- 9419 for daily picking conditions.
Our farmstand has a great selection of baked goods this week. Our seven-grain bread is fresh and available for the first time this season. There are also sweet treats to satisfy that sweet tooth. Everything from homemade blueberry muffins, to whoopie pies, to cookies and pies. Come on in and see what the bakers have made today!
Prepare apple topping:
Wash, core and slice (1/4” thick) 3 apples. In a medium frying pan over high heat, warm 1 TB safflower oil or melt 1 TB butter. When the oil ripples or the butter is melted, tilt pan to coat and add apples. Sauté apples 3-4 minutes. Add 2 cups apple cider and 1/8 tsp. ground cloves. Bring to a boil and boil 1 minute. Mix together 1 1/2 TB arrowroot or cornstarch and 2 TB cold water. Stir the slurry into the topping mixture and cook 1 minute longer, allowing sauce to thicken. Keep warm while making pancakes.
Preheat oven to 350 deg. F. Place a metal cooling rack on a baking sheet (allowing air to circulate beneath).
In a medium mixing bowl, mix together 1 2/3 cup flour (or gf flour mix + 1 tsp. xanthan gum), 1/3 cup cornmeal, 3 TB baking powder, 1/4 cup applesauce or oil, 2 TB maple syrup or honey, 1/4 tsp. ground cinnamon, and 1 3/4 cups dairy or non-dairy milk.
Grease a skillet or griddle and warm over medium high heat. When skillet or griddle is hot (a drop of water will bounce, sizzle, and evaporate), drop a few spoonfuls of batter at a time to make each pancake. Turn pancakes when many holes appear across top. Reduce heat to medium after first batch to keep from burning. Keep pancakes warm on prepared baking sheet.
Put pancakes on plate and spoon apples and sauce over them.
Grafting is a technique used to change the variety of an apple tree by inserting a section of an apple (budding limb) limb into the stock of another tree. The insert, or scion, then begins producing and the lower portion, or host, serves as it’s root system. This way we are able to use the root systems of undesirable varieties (sorry Red Delicious fans). This allows us to try some new, old or exciting apple varieties at the Orchard and determine those that are worth planting on a larger scale.
This process starts in February or March while the trees are still dormant. Our Orchardist braves the weather and heads out into the orchard to scout the trees for the perfect scion specimens. The scions are gathered and stored until late spring.
Once the bark on the apple trees starts slipping, typically mid-late spring, it is time to start grafting. We typically use two grafting techniques- the whip and tongue method and the bark graft method.
We use the whip & tongue method when the wood is a year old and about the diameter of a pencil. We match the diameter of the host tree to the diameter of the scion. A tongue cut is made allowing the scion and the host to lock together.
We use the bark graft when the wood is older than a year or the diameter is larger than 3/8-1/2 of an inch. A portion or branch of the host is cut back and the scions are then placed snuggly inside the cut. Within 2-3 years the scions will begin producing apples with the host tree serving as it’s root system.
Grafting has allowed us to add 20 different varieties of apples onto trees that were once Red Delicious. Some of these are Heirloom varieties such as the Cox Orange Pippen, Esopus Spitzenburg and Reinette Simirenko. Others are newer, even experimental, such as the ME-8256. The ME 8256 was developed by Russell Bailey at the University of Maine in the ‘50s and offered to growers to try in their orchards. Our scions came from the orchards set out originally by Charley Fillibrown in Waterford. The ME 8256 doesn't have a name yet. We are looking forward to naming the ME 8256 here this Maine Apple Sunday, September 13, 2015!
These ultra-moist and nourishing pancakes have all the sweet comforts of traditional pancakes, and they provide an extra protein boost for the morning.Read More
These apple and honey-sweetened macaroons contain fiber and protein. They can be enjoyed as breakfast cookies or delicious snacks.
Makes 24 cookies
Total time: 45 minutes
2 medium Macintosh Apples, washed, peeled if desired, cored, and grated. *(May substitute other sweet-eating apple).
2 cups unsweetened coconut shreds
2 cups almond meal or flour. *(Use 1 ¾ cup raw almonds, food processed using pulse function until resembles fine meal).
1/3 cup coconut oil, melted in the microwave or stove top (melt by 10 second increments in microwave).
2 tsp vanilla
1 Tb ground cinnamon
4 eggs, lightly whisked
1 cup chopped dates (or try other combination of dried fruit such as raisins or dried cranberries)
½ cup honey
½ tsp salt
Preheat oven to 350 degrees F. Blend all ingredients in a large mixing bowl. Line 2 baking sheets with parchment paper. Scoop cookie dough using a tablespoon and form into 1 ½ inch rounded mounds. Arrange approximately 12 cookies on each sheet and bake for 20 minutes or until golden brown.
By Amanda Barnum
“I Can Do It All By Myself!” Apple-Rings
A fun and crafty healthy-food activity for children.
Makes 2 entrée-sized servings.
Total Time: 30 min
4 cups salad greens
1/2 onion, peeled, sliced into 1/8 inch circles (each slice is separated into many smaller circles).
1/2 cup walnuts
2 oz goat cheese (any flavor desired)
2 apples, washed, peeled if desired, cored, & sliced into thin (1/4 inch) crescent-shaped wedges
Using a medium or large mixing bowl (at least 2 QT capacity), toss the greens in ¼ cup of dressing (See recipe for Honey Lemon Dressing). Divide tossed greens into 2 entrée-sized plates or bowls. Top with remaining ingredients. *Optional decorating tips: Make an apple pinwheel on top of the salad (see photo). Sprinkle with sliced cranberries (fresh, frozen, or dried).
Honey Lemon Dressing
Sweet and tangy. Healthy too!
Makes 1 cup.
1 lemon, juiced (Cut in half, lengthwise. While holding one half of the lemon at an angle over a pint-sized jar, press citrus reamer or spoon into pulp and twist. Repeat with second half. Extract seeds with a fork). *May substitute ¼ cup prepared lemon juice.
2 Tb honey
1 Tb warm water
½ cup olive oil
1 tsp dried herbs (oregano, dill, basil, tarragon, marjoram etc.)
1 tsp onion powder (may substitute minced onion)
1 tsp salt
Pepper to taste
Add all ingredients into pint-sized glass jar. Whisk ingredients with fork until honey is dissolved. Affix lid to jar and shake vigorously before serving. Store in the refrigerator.
By Amanda Barnum
Maple Syrup & Apples Team Up Again To Make This Wonderfully Moist Cake!Read More
This is a delicious and simple to make treat using both the apples and maple syrup you may have picked up at our Maine maple syrup event!Read More
This is a little bit of breakfast or brunch magic that doesn’t need the more involved preparation of yeasted sticky bun dough.Read More
Bread pudding is a great use for stale bread and a couple of extra apples....not to mention a delicious dessert!Read More
This hearty apple stuffed bread bread makes a great treat on a chilly day.Read More
Sometimes, there is nothing better than a warm sandwich. This Apple Panini is a perfect mix of sweet and savory, crispy, chewy, and melty all in one.Read More
Preheat oven to 350 deg. F. Grease a 9x13” baking dish.
In a large bowl, whisk together 2 cups hot orange juice or apple cider, 1 cup unsulphured sweet molasses (not blackstrap), 1 cup pure maple syrup, 2/3 cup homemade applesauce, ½ cup melted dairy or soy butter or safflower oil, 3 TB ground flaxseed, and 1/3 cup water. In a medium bowl, whisk together 4½ cups whole wheat flour (or 4 cups whole grain gluten free baking flour blend plus ½ cup amaranth flour plus ¾ tsp. xanthan gum), 3 tsp. baking soda, 2½ tsp. ground cinnamon, 2 tsp. ground ginger, 1 tsp. ground cloves, and ¾ tsp. salt. Add the dry ingredients to the wet and stir well to combine. Fold in 1/3 cup crystallized ginger diced into pieces about the size of a green shelling pea. Pour into pan and even out batter across pan. Sprinkle an additional 3 TB of pea-sized diced crystallized ginger over the top of the cake. Bake about 1 hour, until a cake tester inserted and removed can be removed cleanly. Allow cake to cool 15 minutes before serving. Enjoy!
Tastes delicious with a scoop of ice cream, and a little extra homemade applesauce on the side.
You will need 1 apple for every 2 servings.
Preheat oven to 350 deg. F.
Slice the apple in half, length-wise- with a spoon, remove the apple core and shape the heart from around the apple core's center. Fill the center with crabapple jelly. Place apples filled side up in a glass or ceramic baking dish. Roast 30 minutes, until fork tender. Warm 1 TB jelly and spread over dessert plate. Place apple filled side up on the plate.