Greetings from the farm!

 

Greetings from the farm!

 

We would like to thank all of you who attended our biggest and best-ever Maine Maple Sunday and extend a giant thank you to our friends and family who donated their time and efforts. The success of the day would not have been possible without each and every one of you.

 

By now the winter blues are becoming distant memories and the energy of spring is lightening all of our moods.  It was a long, cold, hard winter for many and one we would like to put behind us.

 

There has been a lot of activity on the farms - apple trees are being pruned, fields are being tilled, seeds are being planted and lots of life and activity.  We are meeting with the Chipmans to plan and organize a smooth transition of Pumpkinland to our new farm on Route 26.  Renovations of the buildings will resume in order to incorporate all of our activities on to the one site.  As a result of this economy and to be conservative, we are looking at renovating existing space at Route 26 to incorporate our farm market business.  A huge summer of progress lies ahead of us to prepare the property for your fall entertainment activity.

 

It is not too early to reserve or order horse hay, loam for re-seeding, firewood, beef, pork or chicken for your freezer and your farm fresh Thanksgiving turkey.

 

We would like to thank you for your patronage, for buying and thinking healthy and local.

 

From our family to yours, may the sun shine warmly on you. 

 

          Sincerely,
                                 

 

        Peter, Kathie, Anna, Emily, Sarah and

                 Peter Bolduc III

 

 

 

3 1/2 pounds boneless chuck roast 
1/2 cup water
1 tablespoon & 1 1/2 teaspoons white vinegar 
2 tablespoons of brown sugar

 

The Process:

 

Place the roast into a slow cooker along with the water.  Cover and cook on LOW for 2 to 4 hours, or until beef can be easily shredded with a fork.

 

Shred the beef, removing fat as you go.  Remove 1/2 cup of the broth from the slow cooker, and reserve for later.  Add the vinegar, brown sugar, dry mustard, Worcestershire sauce and ketchup.  Mix in the salt, pepper, cayenne pepper and garlic.  Stir so that the meat is well coated.

 

Cover and continue to cook beef on LOW for an additional 4 to 6 hours.  Add the reserved broth only if necessary to maintain moisture.  Serve on toasted buns. 

 

From allrecipes.com