Not pirate bounty, but regular, real, food bounty! 

I described a couple weeks ago how we harvested squash - the total there is upwards of 4000 pounds. See the squash and sweet potatoes in their storage room below.


Last week, we finished the potatoes - around 1000 pounds - and sweet potatoes - also 1000 pounds. This week we started harvesting the root vegetables that we will store all winter - carrots, beets, radishes, turnips, cabbage, etc. All in all, we estimate that we will have harvested over 20,000 pounds of storage vegetables this year! 

Above you can see that we had to use even the market truck to harvest carrots and beets on Wednesday. We harvested and washed 3,000 pounds of veggies on Wednesday alone, using our new barrel washer. We are going to use it again tomorrow so I'll try to post a video of it in action. 

At the market we display everything tidily in little baskets, so it can be hard to make the jump from what you see at market to what we pull out of the field. It can also be hard to wrap your head around just how much food you can grow on an acre of land. We are growing about 5 acres this year, and about half of it is very good soil for farming, and the other half is reasonably good. The veggies in the very good soil are often noticeably bigger, sometimes drastically bigger, even though we have treated them the same in terms of watering, weeding, and fertilizing. 

So it's part nature and part nurture, that is, a whole lot of love and hard work. Enjoy the bounty!

See you at market!


P.S. Brussels sprouts this week!


Fall is undoubtedly here. We got our first frost Saturday night. We harvested all the rest of our winter squash on Sunday morning - we think about 4,000 lbs! - with the help of two pickup trucks and a bunch of friends. Many great thanks to those who showed up Sunday morning and pitched in, even for a little while! Below you can see a Ben-cam view of the process (okay, I didn't stick a camera on Ben, I just held my camera above his shoulder).


'Tis indeed the season of abundance: not only are the vegetables pretty much pouring out of the fields, but the new flock of laying ducks has started to come into lay, and the eggs are pouring in as well. 

Chef Ali has a couple new recipes for us this week, featuring the delicious Chinese (or Napa) Cabbage: Cellophane Noodle Soup with Beef and Chinese Cabbage  and Peanut Noodles with Asian Slaw.

See you at market!


Common Ground Weekend

Yes, the Common Ground Fair is this weekend, but we will be at all our markets, never fear! We we have the full array of veggies and the pepper roaster going on Saturday. Speaking of pepper roasting, Ben took half the crew this Thursday over to our friend Jenn's kitchen (Jenn owns and operates Turtle Rock Farm) and roasted and packaged over 200 pounds of peppers! 

Look for the frozen peppers in our little display freezer at market. We should have them all winter long! We have sweet and hot as well. 

It is green tomato season now too! Can you spot the green tomatoes above? I made this a little tricky, as this variety, Green Zebra, is yellow-green when it is ripe, however the bluish-green ones are unripe. On Wednesday, we took out all of the heirloom tomato plants, harvesting both the ripe and unripe tomatoes. Green tomatoes are excellent fried, and for making relish, jam, or pickles. We will be selling large quantities at a low price if you're tempted to experiment! We will also try to get some recipes for them out next week. 

Speaking of recipes, we are collaborating with our friend Chef Ali from the Brunswick Inn on Park Row in Brunswick to provide more recipes to our customers at our busiest times. This week Ali has provided no less than FOUR wonderful ideas of how to use the humble herb parsley. You can find them here. We will also bring copies to market.

See you at market,