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
Chances are, if you grow zucchini then you have PLENTY. We sure do! Here are 5 simple recipes to make the most of your zucchini harvest this year!Read More
Flowers are available at Pietree! We have pick-your-own, prepared bouquets, and potted perennials for your garden or patio. The pick-your-own fields are open daily from 10am-5pm. Colorful cosmos, asters, snapdragons, zinnias, asters and more are all waiting for you! Our mums are available in an array of colors this year from purple to white to gold. We also have daisies, lamb's ear, asters and more to compliment your display or plant before the frost comes.
More and more apples are coming in from the orchard! Cortlands will be in this week, for both pick-your-own and the farmstand. Other apple available varieties include William's Ride, Red Gravenstein, Mcintsosh, Paula Red, and more. Crab apples are available for the first time this season too!
Asian pears are fresh this week. We have Kosui, Shinseiki, and Hosui varieties available. Asian pears are prized for their crunchy texture, white creamy flesh and juiciness. They are picked ripe and maintain their ripeness much longer than a traditional pear.
We are open daily from 10am-5pm for pick-your-own apples and flowers! Both Mcintosh and Cortlands will be ready this weekend. Both sides of the road are open and we offer wagon rides on the weekends! The flowers are stunning this year and are located right next to the conventional apple grove this weekend- making it convenient to pick both. Come on up and experience hands on harvesting for yourself.
Fresh produce is coming in from the field on a daily basis. The leek crop is plentiful and flavorful this season- stay tuned for delicious leek recipes! The peppers and tomatoes coming in from the greenhouse are colorful and delicious! We have an abundance of zucchini, summer squash, beans, cabbage and more for your table. Come on in today and see all we have to offer!
We have LOADS of fresh, delicious zucchini up at the Farmstand this week. Zucchini noodles sound tricky, but they are delicious, low-carb and easier than you think. You don't even need a spiralizer to make them.Read More
We have plenty of fresh, tender kale from the greenhouse this week. We will have kale at the Indoor Farmers' Market this weekend at the Home, Garden and Flower Show at Fryeburg Fairgrounds.
Kale is a mild bitter green with nutty notes. Remove the ribs and compost. Young or sliced into thin ribbons, kale makes a great salad green. Stir-fry, sauté, in soups or with polenta or pastas, on pizza, or roasted with olive oil as chips. Kale works well with onions and garlic, salts, vinegar and other fermented foods (soy sauce, cheeses), chiles, sausage, fennel, root vegetables, sweet vegetables.
Kale is a delicious and easy green. All four of these preparations cook kale over high heat in a frying pan, making the prep and the basic method the same, varying the other vegetables or herbs and seasonings.
Garlicky Kale - Wash and remove the thick ribs from 1 bunch of kale. Roll the leaves into long cylinders and slicing across the short end of the cylinder, cut thin ribbons. Peel and mince 1-2 cloves garlic. Heat 1 TB olive oil over high heat in a large frying pan. When the oil ripples, add the kale, garlic, and a pinch to 1/8 tsp. salt and sauté for 4-6 minutes until kale is tender. If necessary, add water 1 TB at a time to keep vegetables from burning. Stir in 2 tsp. balsamic or apple cider vinegar.
Kale & Tomato - Wash and remove the thick ribs from 1 bunch of kale. Tear the leaves into pieces 1-2” large. Wash and remove the stem and seeds (these scoop out easily with your thumbs or a spoon) from 1 large tomato. Dice the tomato. Peel and mince 1-2 cloves garlic. Heat 1 TB olive oil over high heat in a large frying pan. When the oil ripples, add the tomatoes and garlic, 1/8 tsp. ground fennel seed (optional), a pinch to 1/8 tsp. salt, and a pinch of coarsely ground black pepper. Sauté for 2 minutes, then add the torn kale pieces. Sauté 4-6 more minutes until kale is tender. If necessary, add water 1 TB at a time to keep vegetables from burning.
Kale & Peppers & Onions - Wash and remove the thick ribs from 1 bunch of kale. Roll the leaves into long cylinders and slicing across the short end of the cylinder, cut thin ribbons. Peel and dice 1 medium onion. Wash and remove the stem and seeds from 1 bell pepper. Dice the bell pepper. Heat 1 TB olive oil over high heat in a large frying pan. When the oil ripples, add the onions and peppers and a sprinkle of salt. Sauté for 4 minutes, then add kale, 1/8 tsp. ground sage, 1/8 tsp. dried thyme, 1/8 tsp. ground fennel or anise seed (optional), 1/8-1/4 tsp. crushed hot pepper flakes (optional) and a sprinkle of coarsely ground black pepper. Sauté 4-6 more minutes until kale is tender. If necessary, add water 1 TB at a time to keep vegetables from burning. Stir in 2 tsp. apple cider vinegar.
Kale with Teriyaki Sauce - Wash and remove the thick ribs from 1 bunch of kale. Tear the leaves into pieces 1-2” large. Peel and mince 1-2 cloves garlic or wash and chop 1 bunch green onions or chives. Heat 1 TB toasted sesame oil over high heat in a large frying pan. When the oil ripples, add the vegetables and sauté together 3 minutes. Add 1 TB tamari or soy sauce, 2 tsp. maple syrup or honey and 1 tsp. apple cider vinegar and continue to sauté 1-3 minutes longer, until kale is tender.
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!