In our final week of harvesting for farm share, the change of season is abundantly clear. The winds have picked up, bringing with them cool air and layered clouds. Roasted vegetables, hot tea, and puffy coats are comforting as we adjust to the change. Though autumn is upon us, there is no shortage of color, texture, and produce for you to enjoy. The final share includes: leeks, garlic, fingerling potatoes, head lettuce, peppers, micro greens, beets, onions, tomatillos, broccoli, cabbage, carrots, and butternut squash.
You can still call Lucretia to reserve your Thanksgiving Turkey!
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!
Image thanks to: http://www.sophistimom.com/butternut-squash-risotto-sage-saffron/
No, these ingredients don’t come from the farm, but this time of year calls for piping hot homemade bread! I stumbled across this recipe last fall, because I had promised my roommate fresh baked bread upon her return from parent-teacher conferences. It’s been my go-to ever since. In the final reshaping of the dough, I like to experiment by rolling in olive oil and spices such as rosemary or cumin seeds. P.S. I do not have a microwave. A warm oven works just as well!