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End of Season

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Autumn beauty; nigella flowers in all stages.

This coming week will be the final share of our 18 week, Spring to early Fall Farm Shares.   We are feeling relief to have made it these past 4 1/2 months with plenty of food for our farm members, work shares and our family.  The season was challenging, with long periods of no rain, but our crops were mostly strong and resilient.   As we head into this last week of harvest, we begin new tasks as we prepare for our Farmstead Fall Share.  This past week we began harvesting bushels of Heritage Liberty Apples for the share!   This share combines all that we raise for our winter eating; storage crops, hardy greens, roasting chickens, farm eggs, our own Organic and biodynamically raised apples, honey, and Medicinal Herb offerings such as Elderberry Syrup.   You will also receive weekly  yogurt, and cheeses from 3 local cheesemakers.  Bi-weekly you’ll receive our farmstead Granola!   The veggies are abundant and some will last for a good part of your winter, including onions, potatoes, winter squash, carrots and cabbage.   The share is not cheap, but when we’ve calculated what you will receive, it’s a great deal!   You would not be able to shop for all of this for $100 per week.   If you join in the next week, we’ll include a beautiful potted Rosemary plant to keep through the winter for soups and stews and teas.  This is a large Rosemary valued at $50.   Already Joined?  Come and get your Rosemary this week!   Interested?  Contact Lucretia at milkweedfarm@gmail.com. 6 weeks of Farm Bounty for your freezer, medicine chest and pantry for $600.  Vegan Share includes all except meat birds, eggs, and dairy for $375.

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Thyme tincture made with Organic Alcohol for the Farmstead Share!

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Our Organic Medicinal Seed Packs will be a part of the share this season!

Looking forward, we will soon be posting our 2018 Farm Share Application.  We hope you will continue to support our small, diversified farm.  We’d love your feedback.  Both positive comments, and constructive criticism help us to continue to improve what we do here, and that is our goal each year.   Thanks for your support this season!

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Want to see more of the farm?  Follow us on Instagram, @milkweedfarm

 

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August Light

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I can’t believe that we just finished our 10th week of farm share.  The weeks have flown by, and despite another season of drought, we have continued to offer bountiful shares to our members.   After last years drought, I did not think that a season could be drier, and this one started out so promising with all of the rain we received in the spring.  But, this summer we have received almost no rain in the last 3 months.   The fields are incredibly dry, and we are irrigating as much as we can, but it is not enough.   The hardy crops that got off to a good start in the spring are doing well, but the delicate greens like arugula and spinach have bolted quickly.  We are planting fall crops and tending them carefully, in hopes that the cooler temperatures and shorter days will allow them to grow to maturity.

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This past week our members received a good amount of heirloom tomatoes.  We are enjoying ours in numerous ways; raw with a little salt and pepper, on bread with mayonnaise, or chunked and mixed with cucumbers and feta for a delicious salad.  I have also been making zucchini fritters and crispy eggplant and putting a slice of tomato (with mozzarella or ricotta underneath) and then putting it under the broiler for a few minutes to melt the cheese and carmelize the tomatoes!  Nothing compares, in my mind.  Here is a simple recipe for zucchini fritters.zucchini fritter http://damndelicious.net/2014/04/02/zucchini-fritters/

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Crispy Eggplant with ricotta and heirloom tomatoes.  My recipe.  Slice Eggplant about 1/4 inch thick, dip in egg and then bread with Panko or some type of bread crumbs, flour or a mixture of flour/cornmeal.  In a heavy pan add olive oil, medium heat,  fry on both sides until golden brown. Put Mozzarella or ricotta on top of eggplant, top with a big slice of tomato and stick under the broiler for a few minutes.

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Heirloom tomatoes, cucumbers, basil and feta with apple cider vinegar.

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We have started harvesting  some of our farm grown medicinal herbs;  Calendula, Thyme and Sacred Basil for our Fall and Winter Tonics that will be offered in our Fall Bounty Farm Share.  We are raising 200 meat birds on pasture for the share also.    For 6 weeks, starting the end of October through November you will receive storage veggies; onions, potatoes, carrots, beets, cabbage, winter squash, plus greens such as kale, chard, collard greens and lettuce, spinach and arugula.  Farm eggs, yogurt from Wholesome Holmstead and a variety of local cheeses.  4 of our Pasture Raised Meat Birds that last year weighed in at 5-7 lbs, to put in your freezer for the winter.  Plus our own Medicinal Tonics such as Elderberry Syrup, Fire Cider, Healing Salve, and Our Own Honey infused with Sacred Basil.  Apples from our farm, plus other goodies such as homemade granola.   We offer a limited amount of Fall Bounty Shares.    6 weeks $600.   {The quantity of storage veggies will last through much of the winter, and we will give instructions on how to best store your veggies so that they will keep well}.   Interested?  Contact me at milkweedfarm@gmail.com or you can bring check or cash to the farm.  Also, for Vegans, we are offering a share without meat, eggs or dairy for $350.  You will receive all of the vegetables, Medicinals and extras.

*Note the cost of the share went up a little from the past years because the cost of our grain went up 20%

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Summers Bounty

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6th and 7th Farm Share

Cauliflower

Cabbage

Kale

Hakurei Turnips

Scallions

Summer squash

Carrots

Bibb Lettuce

Salad mix

Radish

Dill bunches

Parsley

Broccoli

Zucchini

Kohlrabi

Beets

The harvests are getting bigger (and heavier) and the challenge of getting a Farm Share each week, is figuring out how to use all of your veggies.   We love to make a quick stir fry with broccoli, scallions and summer squash, add some fresh herbs a little salt and pepper.   This just might be the year of the Hakurei turnip!   The beauty of this veggie is it’s versatility.   Wash and slice thinly and put them on top of your salads for a crunchy addition.  Here are some fun recipes for Hakurei.  Quick Pickled Hakurei  https://nesfp.org/world-peas-food-hub/world-peas-csa/produce-recipes/quick-pickled-hakurei-turnips  This recipe for Glazed Hakurei Turnips is a favorite of ours, and incredibly quick and easy.  http://www.epicurious.com/recipes/food/views/glazed-hakurei-turnips-368274

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One of my favorite sites for Vegetable Recipes is 101 Cookbooks http://www.101cookbooks.com/   She has thousands of recipes that are delicious and simple, and the photos are outstanding.   Here are a few choice broccoli recipes.  Coconut Broccoli Soup http://www.101cookbooks.com/archives/coconut-broccoli-soup-recipe.html  And this incredible looking salad, bulked up with broccoli. The Greenest Salad http://www.101cookbooks.com/archives/the-greenest-salad-recipe.html

Flower Shares?  We love flowers and have thought about adding a flower share for years.  This year our flowers are gorgeous, so we’re making bouquets in the store for $10 or you can get a 6 week share for $50.  The bouquets are long, beautifully arranged and wrapped in brown paper.  Freeport members can add flowers and eggs to your box each week, just send me a note!

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Our fall crops are looking beautiful, meat birds arrive next week, and we are beginning to gather medicinal herbs for our Fall Remedies.   This means we will be offering our Milkweed Fall Share again this year.   Each week you’ll receive Storage veggies;potatoes, onions, beets, carrots, cabbage, greens, winter squash, farm eggs, yogurt, a variety of cheeses from Wholesome Holmstead, and Bard Owl Creamery. Plus 4 of our Pasture Raised Meat Birds for your fall and winter meals.   You’ll also receive our Fall Tonics such as Elderberry Syrup, Thyme Tincture and Fire Tonic made with organic Apple Cider Vinegar and lots of our medicinal herbs, cayenne peppers, and horseradish. More information to follow!

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The 5th Farm Share

 

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5th Farm Share

Broccoli

Kale

Garlic Scapes

Panisse Lettuce

Hakurei Turnips

Beets

Kohlrabi

Salad mix with nasturtiums

Rosemary

Mint

Thyme

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Wondering what to do with the garlic scapes?  We love to make them into a simple pesto.   Simply chop them and put them in a blender or cuisinart with olive oil and salt.  Blend until creamy.  Add more or less olive oil to get the right texture.   A splash of lemon is nice too.   We put this on everything; chicken, fish, pasta, veggies.  We also use the garlic scapes as a base for our Ranch dressing.   Chop or blend scapes, add salt, mayonnaise, apple cider vinegar, salt and pepper.  We also love to add fresh herbs.  Last week I made a Dill Ranch that we ate with raw veggies and on top of sauteed veggies and tacos.  It’s good on everything.   I don’t have exact amounts of anything.  I add as much mayo as I want dressing and then add enough apple cider vinegar until I get the tartness I like, salt and pepper to taste.  Lots of fresh herbs!

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Not sure about the Kohlrabi?  Here is how to prepare it http://www.thekitchn.com/5-tasty-ways-to-prepare-kohlrabi-60321

and a few recipes from Martha Stewart to spark your imagination.  http://www.marthastewart.com/1033766/kohlrabi-recipes#349320

Coming this week!

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Add an Egg Share!   We have lots of our delicious Pasture Raised Eggs for sale in the farm store.   Because of an increase in the cost of our grain prices, we have raised our price to $6 dozen.  However, if you buy an egg share for the rest of the season, the price remains at $5 per dozen.   We move our hens on fresh grass every day, we feed them non- GMO grain from Vermont plus lots of fresh greens from the garden each day!

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In all it’s Glory!

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Yes, summer is here, and we are enjoying the balmy days and cool nights that make Maine so glorious.   We are trying to find balance between work and play; making time for swimming, ice cream, and drives up the coast to discover new swim and picnic spots.

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The farm is thriving and we are busy trying to stay ahead of weeds, pruning, planting and continuous seeding.   The first month has been full of greens of all kinds, plus radish, turnips, bunching onions, Napa cabbage, broccoli, and strawberries.   The summer crops; tomatoes, squash, peppers, early onions and potatoes are growing well.   Each day, we walk the fields looking for pests and disease, and so far this season we have not been plagued by much, most likely due to the cold, rainy spring.   Hot and humid days may change this quickly.   The beauty and challenge of small scale farming without pesticides, herbicides, or fungicides is that we are vulnerable to the unpredictable changes that each season brings.

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Our new laying hens are laying in earnest now.  We have plenty of eggs each week.  You can reserve a dozen each week by adding an egg share.   We will also have them in the refrigerator for sale.

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This week, because of the July 4th holiday, we will distribute Tuesday’s farm share on Wednesday, July 5.  Friday remains the same.   Pick up is from 3-6pm.  If you are going to be running late please call or text me to let me know, and I can pack a box for you.   Please remember to bring your own bags or boxes.  We collect boxes for our deliveries and do not have extras.  Thanks!

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New Beginnings!

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If you’ve noticed an absence of posting lately, I apologize for the silence on this end.   These past two weeks have been full of farming, endings and beginnings, old friends and new.   Our oldest son, Finn, graduated from High School last weekend, his brother Seamus graduated from Middle School and the events and celebrations, while wonderful and bittersweet, made for busy times.   

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Our Share season is in full swing now, with 2 weeks behind us and the start of our 3rd share tomorrow.   The June crops are doing well, with an abundance of greens coming your way.   Strawberries are beginning to ripen and small tomatoes are forming on the plants.   It looks like a good year for onions and brassicas! 

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If you haven’t signed up for the Wholesome Holmstead Dairy Share there is still space available.   Each week you’ll receive a quart of their delicious yogurt and handmade cheese, with new varieties each week.   You can also opt to order just yogurt or cheese.   Interested?  Email Emily Trenholm emilytrenholm@gmail.com

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Here is what we know will be harvested, but there are sure to be surprises!

3rd Farm Share

Arugula

Spinach

Hakurei Turnips or Radish

Napa Cabbage

Kale

Rainbow Chard

Lettuce

Parsley

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Want to see more of the farm?  You can follow us on Instagram now @milkweedfarm

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Farm Shares !

It’s official, we will begin harvesting for you next week on Tuesday, June 6 and Friday, June 9.  Pick up at the farm will be from 3-6pm both days.   Deliveries to Freeport will be between 2:30-2:45 to LLBean and 3pm to the Maine Coast Waldorf School.   Right now it looks like we will have kale, arugula, head lettuce, chard, hakurei turnips, oregano, chives, and possibly napa cabbage.

 

We will also be offering dairy shares from Wholesome Holmstead again this year.    They will be at the farm with samples of their delicious cheeses and yogurts on both Tuesday and Friday.   You can order weekly yogurt or a combo of cheese and yogurt that will be delivered to the farm each week.   You can find out more when you pick up your share next week.

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Yogurt and Granola

 

It’s not too late to join!   If you haven’t had a chance to reserve your spot for this summers bounty there is still time.

See our 2017 Milkweed Farm CSA Application for more information

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Farm Shares!

Despite the long rainy spring, our crops are growing and looking great.   Chard, kale, beets, spinach and arugula will all be ready in the early weeks of CSA distribution.  There is still time to join, and be a part of this wonderful community.    Right now, it looks like we will begin harvesting and distributing on Tuesday, June 6, and Friday, June 9.   Pick up at the farm will be from 3-6pm.   Deliveries to Freeport will be on Fridays and will be dropped off at LLBean a little before 3pm and at the Maine Coast Waldorf School around 3pm.   I will send out more information for those of you getting Freeport deliveries.

We are excited to offer the first Salt of the Earth Sandalmaking Workshop here at the farm on Saturday, May 27, from 10am-5pm.   The class will include instruction in making your very own leather sandals, yoga, a delicious farm lunch, Madelyn’s storytelling, a foot bath and other goodies.   We hope you will join us.  This all day class is $250, and you leave with a beautiful pair of handcrafted sandals.   Please contact me at milkweedfarm@gmail.com if you are interested.

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Salt of the Earth

I am re-posting this because a few of you said that you were unable to get to Madelyn’s website.  It should work now!

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For the first time,  Madelyn Sullivan and I will be offering a workshop called Salt of the Earth; A Day of Story, Symbolism, Yoga and Craft.   Madelyn will teach students to make their own beautiful leather sandals.   She has been making sandals for and with people for many years.  She teaches classes in California, Arizona, Colorado and Hawaii.  We are very lucky to have her come all the way to Maine to offer this class.   The day will be full of her stories, yoga, a delicious farm lunch, and much more.   To find out more check out Madelyn’s site  http://www.madelynss.com/classes-1/salt-of-the-earthbrunswick-me   You can also contact me with any questions you may have.  milkweedfarm@gmail.com

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Eat Well!

Most years, in early spring, I struggle with feelings of anxiety and self doubt, wondering how I will get through a very long, and sometimes relentless season; never knowing what the year will bring our way.  Last year we were challenged by drought, wind and pests; which made the work harder.  Despite the challenges, my spirits stayed high because of our community and the support and enthusiasm you provided each and every week.  As I dig in this season, I am again buoyed by the kindness and support of our work shares and farm members.

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This week we were finally able to till, make beds, spread compost, and crab shell flour (a natural source of calcium).   We were able to plant our early beets, spinach, arugula, lettuce, broccoli, cabbage and chard.   We pruned our apple trees and raspberries.   The rains and cool temperatures have been seasonal and welcome.  We are diving in to our work with enthusiasm for a new year.

IMG_2606  For the first time,  Madelyn Sullivan and I will be offering a workshop called Salt of the Earth; A Day of Story, Symbolism, Yoga and Craft.   Madelyn will teach students to make their own beautiful leather sandals.   She has been making sandals for and with people for many years.  She teaches classes in California, Arizona, Colorado and Hawaii.  We are very lucky to have her come all the way to Maine to offer this class.   The day will be full of her stories, yoga, a delicious farm lunch, and much more.   To find out more check out Madelyn’s site  http://www.madelynss.com/classes-1/salt-of-the-earthbrunswick-me   You can also contact me with any questions you may have.  milkweedfarm@gmail.com

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We still have farm shares for this season!     To join our community  See our 2017 Milkweed Farm CSA Application for more information

With gratitude,

Lucretia

And, a final parting shot from this week…..

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You can follow us on Instagram now!   @milkweedfarm

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