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
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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!
This is a lightly-sweetened side dish that brings lively color to the table.
Time: 30 min
2 lbs carrots (washed & peeled).
3 T maple syrup
1 T butter or olive oil
1 tsp salt
Pepper to taste
*Optional Garnish: 1 tsp sprinkling of dried Parsley, Rosemary, Sage, or 1 fresh herb sprig
Cut tops and bottoms off the carrots and then slice 2 at a time diagonally into almond-shaped discs approximately ¼” thick. Combine all ingredients in a 4 QT saucepan (one with a matching lid). Cook on medium-high until reaching a boil. Reduce heat to medium and simmer with lid ajar to allow the moisture of the syrup to escape. Stir every 5 minutes or so, taking care to tilt lid away from body to avoid steam burn. Cook approximately 15 minutes, or until liquid becomes shiny and glaze-like. Once carrots are tender, remove lid and briefly stir carrots over high heat, if needed, to render any extra liquid into a glaze. Transfer to a serving bowl and garnish with dried or fresh sprig of your favorite herb.
Peel and chop 2 onions or 2 leeks and 4 carrots. Peel and mince 8 cloves garlic. Seed and chop 2 lbs. tomatoes.
Add 1 TB olive oil to a large stockpot. When the oil is hot, add the onions or leeks and sauté until the onion is translucent, 3-5 minutes. Add the carrots, tomatoes, and garlic and sauté an additional 5 minutes. Add 2 cans or 4 cups cooked white cannellini beans and 8 cups vegetable stock. Stir in 2 bay leaves, 1 tsp. ground fennel seed, 1/2 tsp. black pepper, 1/2 tsp. ground rosemary or 2 sprigs fresh rosemary, and 1/4 tsp. red pepper flakes.
Bring to a boil, reduce heat, and simmer 45 minutes to blend the flavors.
Meanwhile, wash and shred ½ lb. kale, removing the center ribs. Add 1 TB balsamic vinegar and kale to soup. Cook an additional 5-7 minutes, until kale is tender. Adjust seasonings to taste. Enjoy!
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