Getting There
In some ways February is part of winter (it is always the snowiest month) but in other ways it has all the hallmarks of the spring to come…..The days are a little longer and we are going to get at least close to being above freezing this week. We will also be starting our first seeds this week!
Perhaps even more exciting is that the added hours of daylight mean that our overwintered kale, spinach, lettuce and other greens will begin to grow again. We have been harvesting them since we reopened last month and will need to take a break for a few weeks to allow regrowth. It’s been pretty miraculous to have lettuce in January. We have been working on extending our season for many years now and feel pretty darn smug to have achieved that feet. We should be back in action before March and, if all goes well, we will have spinach, tatsoi, mustard greens and lettuce. Take that, old man winter!
The market will be stocked with, carrots, beets, celeriac, potatoes and cabbages, a full selection of our pastured meats - including our specialty sausages, treats to tempt us all from Marilyn's Kitchen and a full line up of local cheeses, milk, yogurt and our very own eggs. .
Our special on Cortland Apples Continues - $4.00 a peck. Straight from the Patch Family Farm in Lebanon, NH they are good eating and good pie apples. Don't we all need a pie?
Baking Bread and Burger Nights (which will sometimes be Taco Night and Mediterranean Night this season - we all need a little variety -right?) will be back in the coming weeks. It’s a wee bit too cold for outdoor baking. Folks who read the newsletter will be the first to know!
Market Hours: Wednesday - Friday 8:30 a.m till 6pm and Saturday 8:30 a.m till 3pm
This Week’s Farm to Take Out Menu
Grown or Raised on our Farm and Cooked with Love
Soy and Honey Glazed Chicken with Rice
Asian Style Cabbage Rolls Stuffed with Ginger Pork
Both dishes will have a Tempeh Version
Borscht
Hearty Sausage and Lentil
Our Farm-Raised Breakfast and Lunch Sandwiches are always on the menu!