September 4th

The season is winding down, yet the harvest continues to be abundant and varied.  In preparation for Winter, we are preparing beds, many of which have provided two or more crops.  The beds are being reestablished, spread with manure, and seeded with oats, which will provide protection in the winter months by retaining moisture and deterring weeds.

Milkweed Pasture Raised Turkeys for Thanksgiving  

$5.00 per pound

Reserve one now with a $20 deposit

All the while, the melon field is bursting, tomatoes remain bountiful, and the farm flowers are as stunning as ever.  We are grateful for all of your help and appreciate the many hands of Bowdoin students on their Pre-orientation this week.  Your basket includes: zucchini, summer squash, tomatoes, fingerlings, onions, garlic, kale, bibb lettuce, scallions, sweet peppers, hot peppers, cucumber, eggplant, ground cherries, farm flowers, and cantaloupe.

Adapting to Seasonal Changes

November 1st ~ 3rd

A Yoga and Hiking Retreat in the Carabasset Valley

with Lucretia Woodruff and Kara Douglas

Lucretia is co-hosting a retreat with Kara Douglas at the Flagstaff Hut, which is part of the Maine Huts and Trails System in Western Maine.  The retreat will focus on Adapting to Seasonal Changes as we move from Fall into Winter.  Click here to learn more!  Don’t miss your opportunity to experience yoga, hiking, and delicious locally sourced meals by Milkweed Farm’s very own Muriel and her partner Caleb, who is a chef at Fore Street and featured in this week’s NY Times article about Portland’s food scene.

Stuffed Peppers with Couscous

stuffed pepper recipe

Melon Martini

gin cantaloupe recipe

Zucchini Fritters (Hint from Lucretia: It’s all about the sour cream on top y’all!)

zucchini fritter

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