Farm Market
August
Fresh at the Farm
Ocean Fresh
Lobsters & Clams
Fresh Vegetables Salad Fixin's
Carrots Potatoes Corn
Blueberries
Green Beans Summer Squash Zucchini Tomatoes
Sandwich Specials
(Boar's Head Deli meat, homemade bread, chips and a choice of a Snapple or Poland Spring Water - $5.99)
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Open 7 days a week
207-998-5485 840 Bakerstown Rd
(Rt. 11) Poland. ME
Find us on the map!
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Visit Us at Our Two New Farmstands
Rt. 4 Turner
1833 Auburn Rd
Rt. 202 Monmouth
Corner of Bogg Rd & Rt. 202
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Farm Market
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Welcome
To our new subscribers!
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Greetings!
Summer is in full swing as
it pertains to native veggies and fruits. The sweet corn is plentiful and full
of flavor and as the month of August progresses so does the abundance of
tomatoes and of course blueberries. If you are planning to can any pickles this
year, we would be happy to provide pickling cukes by the ½ bushel. If there are other veggies or fruits you want,
just let us know and we can order them.
We've gotten some great
feedback regarding our new floor plan. Though space is small we still mange to
squeak in new set ups The new farm market that will be built at Rt. 26 is on
track for summer 09. Plans to date include room for our current offerings, sugar
shack, larger bakery and eventually a cheese making operation. We'll keep you updated as our plans fall into
place.
Yours
truly,
Kathie and Peter Bolduc
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Living Green Tips
Preserving Summer's Harvest
I always hate to see summer go by because I love the fresh fruits
and vegetables. It's sad that the garden's bounty comes in over such a short
period of time. When it's abundant and the price is right, it seems foolish
not to put it away for the months ahead.
Canning is seeing a come-back. With a little forethought it's a great way to eat healthy and economically throughout the year.
The best part is that the canned food lasts longer than frozen (which is only
good for one year) and is not susceptible to power outages potentially caused
by bad weather.
There are a couple of ways to go about canning. You can
purchase a pressure canner for approximately $79 - $200 or use a hot water bath
canner. The bath canners typically sell for $20 - $60. You will also need a
book or guide for time tables and specific directions for the many different
types of food you can preserve. There is an abundant amount of information online
and available through your county extension office.
The steps are pretty straight forward for using the hot
water bath method. You need to start with sterilized jars. Add your item to be
preserved in the jar, wipe up any spills or drips, place a new lid on the top and screw a
new ring onto the jar. The filled jars are then placed carefully in the boiling
water bath of the canning kettle and settled into the wire rack. When filled,
the water level needs to be one to two inches above the top of the tallest
jars. The cover is put on the kettle and it is allowed to return to a full
rolling boil, at which time the processing time is begun. At the end of the
processing time, lift each jar out and leave untouched until cooled.
The hot water bath method of canning heats the water to
around 212 degrees Fahrenheit and is
best suited to high acid foods such as fruits, tomatoes, jams & jellies,
applesauce, apple butter and pickles. For
almost all other vegetables, like carrots, squash, green beans, and corn,
you'll need a pressure canner. The pressure canner reaches 240 degrees
Fahrenheit and when the low acid vegetables are heated for the right amount of
time, at the higher temperature, it ensures that bacterial spores will be
destroyed.
You can purchase large qualities of fruits and veggies directly from the market. Just let us know what you want and how much and we'll have it ready for you.
Here are some helpful links if you'd like to learn more:
http://www.pickyourown.org/pressurecanners.htm
http://www.uga.edu/nchfp/how/can4_vegetable.html
http://www.canningpantry.com/home-canning-articles.html
If you would like to attend a class, check out these workshops hosted by the Cooperative Extension -
Food-preservation Workshops:
Oxford County Cooperative Extension office, Paris
August 18h
9:30 a.m. to 12:30 p.m. and 50:00 p.m.to 8:30 p.m.
Register by August 13th 1-800-287-1482, class fee $10.00
Bridgton Memorial School, Bridgton
September 15th
10 a.m. to 1 p.m.
Register by September 10th
647-5054, class fee $30.00
For more information go to
www.umext.maine/events/preserve08.htm
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 RECIPE of the MONTH
Chicken & Zucchini Casserole If you have a busy week ahead of you, try this easy make ahead dish. Serves 6
INGREDIENTS
1 (6 ounce) package stuffing mix
3/4 cup butter, melted
3 cups diced zucchini
2 cups cubed cooked chicken breast
1 (10.75 ounce) can condensed cream of chicken soup, undiluted
1 medium carrot, shredded
1/2 cup chopped onion
1/2 cup sour cream
DIRECTIONS
In a large bowl, combine stuffing mix and butter. Set aside 1/2 cup for
topping. Add the zucchini, chicken, soup, carrot, onion and sour cream
to the remaining stuffing mixture. Transfer to a greased 2-qt. baking
dish. Sprinkle with reserved stuffing mixture. Bake, uncovered, at 350
degrees F for 40-45 minutes or until golden brown and bubbly. Click here to change serving size.
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