We are selling seedlings at the farm all week as we count down to the “official” opening of the farm stand for 2013… this Saturday, 10am!
We offer dozens of varieties of seedlings for your garden or front porch. Grown from mainly organic and/or heirloom seeds, they are potted in organic-approved soil — these are the exact same seedlings we plant in our own fields, so we can really vouch for their quality. Peppers, tomatoes, eggplant, cukes, squash, basil, broccoli, cabbage, zinnias, and many more.
We also offer about 60 varieties of beautiful, interesting seeds from Seed Savers Exchange, a well-respected non-profit dedicated to saving and sharing heirloom seeds. $2.50 packet.
The countdown to Opening Day has begun…. 17 more days! Last week we harvested a small bunch of asparagus for ourselves, a nice surprise since we just planted them last year and it usually takes a couple years for new asparagus plants to produce.
The Summer CSA has just filled up and we are so looking forward to greeting both familiar and new faces once the season begins! We have big plans for our second summer season and will continue to post news, stories, and photos here whenever we have a chance!
What’s in your box this week: (please refer to past weeks for recipe links)
- Turnips or Beets (you choose)
- U-Pick from the Choice Table: some favorites from earlier weeks: you choose from Frinklepod Popcorn, Frinklepod Dilly Beans, Kountry Kettle preserves, Pastor Chuck’s Apple Butter, Maine heirloom bean mix
- Large Shares only: Frozen Peppers or Frozen Beans (you choose)
What’s in your box this snowstormy week!…
- Greenhouse spinach/greens mix
- Yellow onion
- Rutabaga — this root veggie originated as a cross between the cabbage and the turnip. They can be roasted, boiled, steamed, stir-fried, mashed, or stewed. Cook them with potatoes and mash together. Quarter them and roast along with potatoes. Enhance the flavor of stews with chopped or quartered rutabagas. Dice them and add to soups. Stir-fry with onions.
- Frinklepod dried herbs
- Heirloom bean mix — great for soups, chilis, Mexican food, etc. How to cook dry beans: Soak them in plenty of water for at least 8 hours, then discard the soaking water and rinse the beans. Add beans and fresh water to a large pot, bring to a boil, and cook until the beans are tender. If you or certain family members find beans difficult to digest, definitely check out this article which explains some simple cooking strategies to make them easier on your body: http://www.nourishingdays.com/2011/03/why-beans-are-hard-to-digest-8-tips-for-making-them-easier-on-the-belly/
- “Ocean Approved” Kelp, an innovative new business that sustainably farms kelp in Casco Bay — your choice of “slaw cut” or “salad cut.” Here is their description of the two from their website, which also includes many recipes (http://www.oceanapproved.com/)
- Our Kelp Slaw Cut™ is produced from fresh Digitata laminaria or “Horse tail”. It has been described as a vibrant, crunchy and mild flavored green vegetable. Very versatile, it can be used as a salad, in soups, on burgers and fish, and in many other recipes. Our Kelp Slaw Cut is recipe-ready. The kelp has been cooked “al dente” and we recommend adding it to your hot dish in its final stage for the best results. Kelp Slaw is a good source of calcium, iron and iodine.
- Our Kelp Salad Cut™ is produced from fresh Alaria, or “winged kelp”. Known as the North Atlantic’s Wakame, it has been described as having a slight walnut flavor. Our Alaria works well in salads, soups and even cookies! Quick and easy to use as a salad, it is also delicious in appetizers and entrees. Our Kelp Salad Cut is recipe-ready. The kelp has been cooked “al dente” and we recommend adding it to your hot dish in its final stage for the best results. Our Wakame dressing is fantastic drizzled over the top. Kelp Salad Cut is a good source of iron and iodine.
It’s time to sign up for your Summer CSA share! Our CSA model is a unique and effective way to get the best deal on super fresh, healthy produce while also providing crucial financial support to the farmers during the time of year when our overheard costs are highest. Unlike some CSAs where you are on the receiving end of a predetermined bunch of veggies, which you must pick up at the same time every week, the Frinklepod Farm Summer CSA allows you to come get whatever veggies you like, in any quantities, at any time that works for you. The flexibility of this program allows you to go out of town without worrying that you are missing out on your CSA share, to host guests for large meals without worrying that you won’t have enough food, and to ensure that you have plenty of the veggies you love (and none of the veggies you hate [is there such a thing as hating a vegetable?!]).
Click here for more information. Print out the sign-up sheet and send in your deposit to hold your place now!
What’s in your box (a rainbow of colors!):
- Greenhouse greens
- Green cabbage
- Red potatoes
- Yellow onions
- Red beets
- Your choice: Maine-made berry preserves OR “Pastor Chuck’s” organic apple butter*
What you’ll find in your CSA box this week:
Here’s what you’ll get this week. You’ll note the absence of greens but as the days grow longer, they will start growing more vigorously, and we are confident there will be some in your next share.
- CARROTS – as fresh and sweet as can be, we dare you not to eat them on the way home!
- CARROT GREENS – yes, technically a part of the aforementioned carrots, but really wonderful unto themselves as well. This article (link below) explains that “they’re nutritious—a good source of potassium, chlorophyll, and vitamin K. But more importantly, there is wonderful flavor in those carrot tops—a sophisticated, earthy character with a hint of bitterness and herbal notes from the abundant chlorophyll. Like their cousin parsley, carrot greens are a brightening, refreshing accent to other foods” and here are some ideas of how to cook with them : http://www.gilttaste.com/stories/489-yes-carrot-tops-are-edible-and-delicious
- SQUASH – Here’s a nice compilation of squash recipes (just peruse the first three columns as the fourth one is for summer squash recipes): http://whatscookingamerica.net/SquashRecipes.htm
- SHALLOTS – a gourmet little onion — mince them and add to salad dressings, caramelize them (http://www.foodnetwork.com/recipes/ina-garten/caramelized-shallots-recipe2/index.html) or use instead of regular onions in any dish.
- POTATOES – the variety is “Shepody,” which was bred in New Brunswick, Canada. Excellent for baking and frying.
- RADISHES – “Misato Rose” variety… also nicknamed “Watermelon” radishes, for their stunning looks (you’ll see why when you slice one open). Try slicing them thinly, drizzling with olive oil, and sprinkling with salt! Or chop them up coarsely and add to other veggies you might be roasting in the oven.
- DRIED HERBS – in the fall, we dried a number of our fresh Frinklepod herbs and have packaged them up for you. This week when you come in, choose TWO of the following to add to your pantry: Sage, Thyme, Parsley, Onion (reconstitute in hot water and use in place of fresh onion), Anise Hyssop (makes a lovely licorice-tasting tea), and Apple Mint (a soothing, sweet mint tea). Also, for you spice-lovers, dried hot peppers! How to use them? http://carolinasaucecompany.blogspot.com/2008/08/using-dried-chili-peppers.html
With the New Year right around the corner, we are excited to announce that the details of the Summer CSA 2013 will be available to the public on January 15! After that, you can sign up as soon as possible with a variety of payment options, including an “early bird special”: pay in full by Feb. 1 and receive a free $10 gift certificate to the farm stand. Stay tuned.
In the meantime… winter squash, anyone?