Stormy Weather? Make Soup!

THE WEEK

After weeks of show, the apples on the old tree that stands south-side of our barn are ripe, and it’s time for pie. With cool nights, dewy mornings, and rain, our field is happier than it’s been for months. Despite our insistence on ocean dips, my daughter reminds me that it’s officially fall. Yesterday we harvested our first crops of baby kale (sweet, supple) and Red Russian Kale (my favorite). Our Tuscan and curly kales, broad-leafed collards, and incandescent rainbow chard are a study in vitality. The tight-headed broccolini have sized up beautifully and are the best we’ve had, and our first fall spinach, bokchoy, and leeks are ready. Now that it’s cooling down in Midcoast, I’ve flicked on the oven to bake honeynut squash stuffed with sage, and note the warming flavors of fall replacing the cold, raw foods of summer. In the barn, in addition to our lettuces and leafy greens, we have a tasty selection of winter squashes (acorn, koginut, butternut, honeynut, delicata), pie pumpkins, potatoes, snacking peppers, delicious Asian pears from Locust Grove, and great organic sweet corn.

We will be at market tomorrow morning, and will be loaded with this week’s harvest, please swing by our stand (9-12) or the barn (9-4).

HAPPENINGS

Due to the wind and rain on the horizon, Saturday’s Pizza Night is cancelled. We hope you’ll join us for our next community pizza night with Uproot Pie Co., at the farm, Saturday 10/24, 5 p.m.

October 15, 6 p.m.: Join us for a concert with Halcyon Quartet and Alisa Anamor. More information and tickets here.

WEEKLY

Wednesdays…… Demetra Bread @ 11

Thursdays…. Spark Bagel @ 11

Fridays………. Demetra Bread @ 11

Saturday… Camden Farmers Market 9-12

FROM THE PANTRY

Tulsi Rose Tea & Fire Cider from Luna Moth Herbs: As the weather cools, I have been reaching for herbal tea when the sun goes down. We’re excited to offer Luna Moth Herbs great Tulsi Rose tea blend, which is smooth, fragrant, and soothing, as well as her delicious and peppy Red Dragon Fire Cider, which can (I’m convinced) keep colds at bay, and nip illnesses before they take hold.

ON OUR TABLE

With broccolini this fresh and sweet, little needs to be done to make transform a handful of florets into dinner. I pan fry until stalks turn kelly green and soften slightly, before slicking with lemon and olive oil and dusting with flaked salt. A great side with a pot of rice and poached eggs. This recipe is a solid weeknight favorite.