New winter market opening this Friday!

Hello Whatley Farm community!

We are very excited for Opening Day of our new winter farmers market at Brunswick Landing! This Friday, November 2nd from 11-4, come see the new home of the Midcoast Winter Farmers Market. We built a greenhouse next to Turtle Rock Farm’s commercial kitchen, and we will be having great food and fun in there every Friday of the winter season:


On the farm, we planted a lot of garlic as usual! 18,000 little cloves, which fills about 3/8 of acre (in 30 beds 100’ long, 3 rows per bed, 6” apart in-row)…this is only a slight increase over last year in terms of total quantity, but we are planting a lot more of the variety Music, as well as expanding a great new variety which we haven’t offered for sale yet: Georgian Crystal. It’s one of the biggest and most beautiful bulbs we’ve ever laid eyes on…stay tuned.

And the Red Sox won the World Series. Here’s my change-up grip on the last bulb we broke up to plant


We’ve had a few frosts, and started digging some parsnips! They’re sweet and tasty. Lots of good stuff from us and our fellow vendors each week all winter long. Here’s where to find us the rest of the year:

Tuesdays 8-2 until Thansgiving: Brunswick Farmers Market downtown

Fridays 11-4 starting November 2nd: Midcoast Winter Farmers Market, 39 Burbank Avenue, Brunswick

Saturdays: Just one more market at Crystal Spring Farm this Saturday 11/3, then starting Saturday 11/10 at Fort Andross, it’s the Brunswick Winter Market.

Hope to see you around!


Springing into Fall!

Hello friends,

Just wanted to give you all a little update on the farm happenings, now that summer has given way to fall. We’ve been busy harvesting, cleaning and storing crops for winter, and planting greens for the winter markets…plus we got lots of delicious and nutritious Tamworth pork back! This was a nice evening for the pigs a while back:


You know, we say about the pigs, that they have great lives at Whatley Farm, with one really bad day. Not to make light of the fact that we’re slaughtering animals for food, but to remind everyone that we do our utmost to make the pigs comfortable and happy, and to allow them to be pigs as nature intended, rooting in earth and breathing fresh air…

The Tamworth breed of pigs also produces an exceptional quality of meat with just the right amount of fat. We enjoyed a slow-cooked shoulder roast the other day, and we’ve been getting great reviews on the pork chops too! We have a full selection of cuts at market, including nitrate-free bacon and ham steaks.


See the resemblance there? That’s 3 generations of Whatley boys hanging out at market last Saturday. We had a nice visit with Grandpa Ted from TX, and Uncles Sandy and Chris. This gang headed up to the Common Ground Country Fair together in one car, and I’m sure you can imagine we were glad to get out and stretch our legs after the ride…

Have you heard that our Midcoast Winter Farmers Market is moving to a new location at Brunswick Landing? We’re very excited about the partnership with Turtle Rock Farm, who is hosting us at their commercial kitchen at 39 Burbank Avenue. We are constructing a heated greenhouse which will be connected to the main building by a covered walkway, and which will hold many of the vendors. Others will be inside, where you will find the Midcoast Market Cafe featuring lunch options and Big Barn Coffee. There are other exciting things happening on the campus too, including an outdoor pizza oven being constructed by Turtle Rock Farm with students from Harpswell Coastal Academy. Come check us out every Friday from 11-4, starting November 2nd.

Here’s our farmer-crew building the greenhouse for the Midcoast Winter Farmers Market:


I’ll leave you with a smile from our friendly crew cleaning garlic today! Come see us some Tuesday or Friday downtown, or Saturday at Crystal Spring Farm.



Seed garlic ordering is open, and lots more!

Hello friends,

It's been a typically exciting and exhausting August since I last wrote! We've had a full-time job harvesting (garlic, onions, tomatoes, eggplants, peppers and the rest), but we've been squeezing in as much else as we could, such as planting, weeding, and cleaning garlic! Our online store is now open for seed garlic ordering. Help us spread the word that we will ship our organic, disease-free stuff anywhere in the US. Here's Russian Red:


We are making lots of value-added products for the the winter, too. Turtle Rock Farm and cannery made a double batch of our Heirloom Salsa (Medium, with Jalapenos, Sweet Onions and Garlic) today. The Hot version with Serranos is next, along with lots of Salsa Verde (this year in Medium and Hot). Turtle Rock did a big batch of Tomato Puree (Red and Gold), and we're roasting peppers now at market too! If things work out, we're heading into the kitchen next week to roast and freeze cherry tomatoes for winter sales, as well.

They say if you blink, you might miss the Maine summer, but here we are in the middle of a heat wave! Ben has been working on a greenhouse over at Turtle Rock Farm's new campus at Brunswick Landing, which will be the new home of the Midcoast Winter Farmers Market! We decided to pick up our stakes and move over to this exciting new redevelopment project at the former Brunswick Naval Air Station. Here's Joe Murray from Dragonfly Cove Farm, and me, pounding ground posts this morning!



We'll be open Friday, November 2nd. In the meantime, don't forget summer markets which run right on through. We'll be roasting peppers this Saturday!



Garlic crop is curing, and so is our mud oven!

Hello friends,

It's been a busy couple of weeks bringing in the garlic crop and building this monumental mushroom of a pizza oven:


It's not done yet, but with one more Saturday we'll get a final plaster coat on it, and start digging the sand form and slowing firing it...with any luck, we'll be cooking pizza this weekend!

It was a really fun process, led by our good friend Danjo Paluska. We had family and friends helping every step of the way.

We sweated it out all week bringing in load after load of garlic, and when all was said and done, I celebrated on top of the last load!


The crew got it all laid up to cure in the shade house, and there it will sit for a few weeks before we start trimming and grading it.

In other news, raspberries are done but now tomatoes and blueberries are in! Summer keeps rolling on, and we're doing our best to keep up and enjoy every moment.

Ben and the Whatley Farm crew

Midsummer Fruits and Flowers

Hello friends,

Well time sure does fly in the summer! I haven't written since the solstice, and we've been busy doing all kinds of things...planting, weeding, harvesting, and building. Here a few snapshots:


Those are baby zucchini with nice, open flowers attached...we have been selling zucchini flowers to a couple of restaurants, and occasionally at farmers market too. These were a special treat for Enoteca Athena, the Brunswick Inn, and a few lucky market customers. Stuffed with goat cheese, lightly battered, and pan-friend. Mmm good. 


This is Emma with some red leaf amaranth, which we picked for the first time today! It is a mild-spinach flavor, which is tender and oh so pretty. We ate it as a salad today, along with some lemon-miso summer squash and pesto pasta...By the way, did you know we have some great deals on fresh basil right now? 1# bags of clean tops with very little stem. Makes a lot of pesto! Freeze some like we do, leaving out the nuts and cheese until you take it out in the winter.

And of course, we always have other projects we're trying to get to...our masonry pizza oven build is on track for next weekend. I've been cleaning up some old timbers and getting them ready to frame up the shed, which will cover the oven. It's going to be fun.

One last thing I'll tell you about is this Hazelnut planting we're very excited about. For a few years, we have been talking to our neighbors at Campo di Fiori nursery about getting some of their Hazel selections, and finally it happened. These will make the lower border of one of our fields. There are 8 bushes so far, and we are planning on putting in some more in the fall to finish the row. Maybe someday we'll harvest some nuts, and coppice some material for a wattle-and-daub wall, or something fun like that...Here is the Abram, Shawn, and Colony putting the plants in the ground:


Until next time, enjoy!

Ben and the gang

A lesson from nature, on the solstice

Hello folks,

Happy Summer Solstice! I hope you're enjoying the sunshine in Maine on this longest day of the year...Anna and I are headed out later with our pup Willie, to swim and picnic on the bay in Brunswick. We've all been busy on the farm, planting and picking greens and things like this:


There are some nice little cucumbers in the bottom right! More coming in every day, along with the zucchini...yellow squash is not far behind. And there are these summer-loving cowlicks of the garlic plant:


Those are of course the garlic scapes! Tender and snappy little curly Qs which make a mighty fine pesto. Or toss them in olive oil and salt and grill them. We'll be making a big batch of pesto soon. Look for it at market by mid-July!


I alluded in the title to a lesson from nature, and it relates to the image above of a beaver pond in our woods. Since it hasn't rained much this year, our irrigation pond can't keep up with the watering needs of our crops. My dad had the idea to go looking for water down in the gully near the fields. What he found was that a whole network of beaver ponds, and he hatched a scheme to pump water from the bottom pond into our irrigation pond, in order to recharge it. It has worked out amazingly. Even when we pump this bottom pond almost empty, it refills within a couple days. The chain of small ponds are even inspiring us to look at our landscape differently, and we are thinking about imitating the beaver and creating networks of small pocket ponds, which can fill and overflow into lower ponds...Thanks to the Beaver, nature's environmental engineer, for the lesson! 

Hope everybody has a great start to summer.



California-style farming...or is it?

Hello folks,

All the talk among the farmers on the Maine listserves this week has been about drought and whether we should get used to a more Mediterranean, or California-style farming...the last 2 summer have been dry and so far we haven't had more than 1/2" of rain, all spring! Irrigation is the name of the game, and I'm starting to believe that Maine is now like much of the rest of the country, where the motto is, "If you can't irrigate it, don't plant it." We used to be able to rely on spring rains to establish crops, and many things grew without irrigation...we're adjusting!


Here Kate, Abram and Emma are putting down woven ground covers, which have drip irrigation buried under them and holes burned out for peppers and tomatoes. Maximum moisture conservation, and weed suppression! Here's a pic of some we put down in our bigger tomatoes:


Of course, we're making it rain where we can! And these healthy seedlings which we're bringing to market are ready to go. New things and fresh rounds of tomato plants every week. 

Husk Cherries are going in the ground tomorrow while I'm at market, and lots of seeding! Always something going on around the farm.



Get your garden in!

Howdy friends,

Well I believe the story of the week is that you wanna down to farmers market and get you some of these Super Jumbo tomato plants:


Not only are they nice and stout now, they've got room to grow in the Extra-Deep 4" pot. We upgraded this year to these pots for tomatoes, and it's made all the difference. These plants will hit the ground running!

Here's a look at some of our tomatoes, which we just started clipping to the trellis twine today:


It's dry out there, so do us a favor and pray for rain whenever it's convenient for you! We don't care what days it comes on, as long as it rolls in eventually...just can't get used to these dry springs, and summers...the talk on the farmer listserves is all about Maine-Mediterranean farming, or California dry farming. It's a new paradigm for lots of us here in Maine, who are used to getting rain in the spring.

Enjoy the holiday weekend, and don't forget we're bringing a veritable garden center to the Brunswick Farmers Markets, Friday 8-2 downtown and Saturday 8:30-12:30 at Crystal Spring Farm!



The Rolling Thunder Review...

Tomatoes, we're Rolling in! This was our crew, just a few hours ago...rolling the 2 tomato tunnels into position over a no-till (tarped) field section. We'll be planting Monday!


We've been planting all we can, including this rhubarb:


I thought it was a pretty impressive worm, I featured it alongside a 6" plant tag.

It's Spring Fever around the Whatley Farm, with never a dull moment as we try to fit in tractor work where it's dry enough to do it, planting where we can, weeding where we must, and eating perennials which never disappoint...Chives, Sorrel, Tarragon, Thyme, Mint, Dandelion, and...Stinging Nettles! This week we will have some at market, so don't miss it!

Meanwhile, we've been tending to the garlic, and I tell you it's looking good so far:


We weed it, we feed it, and it if it knows that it only has until June 22nd to grow. The day after the summer solstice, I imagine garlic wakes up and says, "Huh, that sunrise was a little later than yesterday...I better start storing my energy in this bulb in case this keeps up." It's a race to the solstice! So far our pace is good.

-Ben, family and farm crew

The first weeding and feeding of the year...

This week, on an unsually hot day, we set out to do our first weeding and feeding of the year...on these babies:


We had already raked most of the mulch off of the garlic, to let the sun warm up the soil, but then Wednesday we hoed it in every direction to get those early thread-stage weeds! That's Shawn and Emma in the background hoeing. In front you see a bucket of fertilizer (composted chicken manure with a good charge of nitrogen) and my seeder which I was using to drill it in. 

We started outdoor market farmers markets this week, on May Day as a matter of fact. Assistant Manager Kate held it down at the Brunswick Farmers Market, and I (Ben) will be there tomorrow. Every Tuesday and Friday from 8-2, on the mall. Here's a little montage from Tuesday:


Today we harvested for markets, with a couple of new spring things just starting to come in: chives, sorrel, and tarragon! To go with the radishes, mache, and pea shoots we've had the last few weeks...But today was really a day to be a duck. I'll leave off with a pair of pictures that sums up the difference between yesterday evening and this drizzly evening:


Take care and welcome a little May into your life!