This week marks the first week of the Brunswick Winter Market at Fort Andross/Cabot Mill on Maine St. in Brunswick. We will be there Saturday from 9-12:30. From now until April, we will be at the Midcoast Winter Market in Topsham on Fridays (11-4) and Brunswick on Saturdays.

We will still be out at Brunswick Farmers' Market on the Mall in Brunswick on TUESDAYS until Thanksgiving! 

It has been confusing for us in years previous, as well, so we appreciate everyone's patience as we make the transition from summer to winter markets. Each market is run by a different organization or group of people, so they don't all sync up. But won't it be nice to be inside on Fridays and Saturdays? We are ready.

I think I might have mentioned that we put plastic on a humongous hoophouse last week? Yes, well, we filled it up already. Above you can see the crew planting some spinach, which was so happy to get in the ground. We also planted lettuce and overwintering onions (ready in June-July). Ben direct-seeded a bunch of greens like arugula and mustard. 

It was pretty exciting to get all that planting done, even though the short day-lengths between now and February mean that most of it won't do much growing between now and February. In February, though, we will have greens coming out of our ears! Below you can see the hoophouse all filled up.

The 2016 pork is in, as I believe I mentioned last week as well. Several folks caught and have been buying racks of ribs. We would love to hear how those came out, as we haven't had a chance to try them yet ourselves! 

We have tried the bacon, the country ribs, and several kinds of the sausage. We took the pigs to Herring Brothers Meats up in Guilford this year for slaughter and butchering, and we are really happy with the results! The hot sausage and chorizo have a definite kick, the breakfast sausage is mild and rich, and they cut their bacon thin, so it gets crispy quite quickly! Ben and I also tried the country ribs for dinner on Tuesday, braised in pork broth, and those turned out delectable.

Instead of continuing to tease, I shall now link back to a favorite recipe of ours from last year, for cider-brined pork roast. Brining is absolutely worth the extra effort - the meat gets meltingly tender. You can, however, feel free to substitute fresh cider for the hard stuff. It will make the dish a bit sweeter, but it is just as delicious. 


See you at market!