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!