16th Farm Share

The change from summer to fall is a melancholy time for me.   It has been since I was a child.   I still don’t completely understand why, but I do know what to expect as the angle of the sun lowers over the trees and the afternoon light changes the colors of the sky and fields to subdued shades of pastel.   I begin to feel sentimental, as if I could cry at any time.  The difference, as I’ve gotten older is to embrace this feeling and to recognize it’s value to me as a person.   Summer is so vibrant in all ways, and we work so hard that sometimes we don’t lift our eyes to see the beauty around us.   The sentiment of fall, with the cooling of the days, and the dying of the plants, slows us down, allows us to look a little more and to notice that nothing is permanent, not the beautiful plants we tended so carefully, or the green pasture, or ourselves for that matter.     So, I am trying to enjoy each day and welcome it, along with my wistfulness.  Not to take anything for granted, not even the things we are growing tired of like tomatoes and eggplant and chores.    Knowing that it will be a long time before we get to enjoy them again.


In this weeks Share

5 lbs. tomatoes

2.5 lbs. potatoes



sweet and hot peppers

sunshine winter squash




We wildharvested beautiful elderberries last week and made a delicious elderberry syrup with local honey and ginger grown here in Maine.   It is available in the farm store, $15 for a 4 oz. bottle.

Heritage breed turkeys raised on pasture here at Milkweed Farm, $5 per pound.   Reserve one now with a $25 deposit!

Two Coves Farm in Harpswell,  http://www.twocovesfarm.com/  will be bringing us their fresh, pasture raised chickens for sale on Tuesday at pick up.   They are $4.50 per lb.   Take one (or more) home to roast for supper.   We will also have their chickens (frozen) for sale in our store through the fall.

And some recipes we’ve been enjoying this week.

Panko breaded Eggplant with heirloom tomato and mozzarella

This is my favorite and simplest way to enjoy eggplant.   Slice 1/2 inch rounds of eggplant, dip in a little egg and coat with panko.  Fry in olive oil or butter for a few minutes on each side, or until soft and golden brown.   Take out of the frying pan, place on a cookie sheet, with a slice of mozzarella on each round and on top a slice of heirloom tomato.  Place under the broiler, or in a hot oven (425 deg.) until the cheese is melted and the tomato toasty.

lucretia's fried eggplant napoleon

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