September 18

Among beds transforming into fields of oats, with puffy jackets, wool caps, frigid fingers, and visible breath, we’re harvesting the root vegetables and fall squash that satisfy those Autumn cravings.  Your share this week includes: butternut squash, purple potatoes, leeks, onions, lettuce, beets, carrots, eggplant, hot peppers, sweet peppers, kale, tomatillos, and flowers.  Check out these charts and an article from the Sunday New York Times about the high nutritional value of purple potatoes and other colorful veggies.  With only one more share to go, be sure to reserve your Thanksgiving Turkey this week!

Milkweed Pasture Raised Turkeys for Thanksgiving  

$5.00 per pound

Reserve one now with a $20 deposit

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.  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.  Click here to learn more!

Adapting to Seasonal Changes

November 1st ~ 3rd

A Yoga and Hiking Retreat in the Carabasset Valley

with Lucretia Woodruff and Kara Douglas

Curried Butternut Squash Soup

curried-squash-soup

Potato Leek Au Gratin

Muriel's potatoes au gratin

Eggplant Parmesan

lucretia's eggplant parm

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