The price for tomatoes per pound at our market stands was misstated in an earlier version of the previous post: slicers, heirlooms and paste tomatoes are $4/lb.

Tomato time!

Now is the time we have been waiting for! Celebrate the abundance and stock up. We have delicious tomatoes in a number of varieties for you!

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Slicing, heirloom and paste tomatoes are $4/lb and cherry tomatoes are $5/pint.

We also have canning tomatoes in 20-lb boxes for $60.

20-lb boxes of 2nd quality, mixed variety tomatoes are $35.

Please call or email Beth with your order: (207) 380-4199, dandelionspringfarm@gmail.com

It’s also a great time to put up herbs for winter – simply cut them up and put them in a bag in the freezer. It’s so nice to have fresh herb flavor in your cold-weather dishes. Parsley, thyme, marjoram are great to have on hand. Expand your options with anise hyssop, tulsi basil and lemon verbena. Available at our market stands and special order for $2.50/bunch.

This week we are excited to welcome Abi Morrison to the farm to teach a free qigong workshop.

Abi will share some simple qigong exercises to loosen the joints, ease tension, and generally reduce stress. Whether young or old, active or sedentary, this style of qigong (“chee gong”) will help free up stuck areas while relaxing the mind and body. Come with loose clothing and experience the heart of Chinese medicine and ancient pathway to longevity.

qigong shot

Abi has been teaching qigong for over 15 years. It is an integral part of her acupuncture and Chinese herb practice in Rockland Maine.

Come to the farm to enjoy the summer, learn some new body movements and see what new produce we have on offer!

Fresh peas, summer squash and zucchini, beets, greens and much more will be available at the on-farm stand. Every Wednesday from 4 to 7pm.

Looking forward to seeing you all!

Beth and crew

Wednesdays are on-farm market days for anybody who wants to stop by the farm from 4-6pm. The second Wednesday of the month, the farm stand is expanded into a picnic, with live music and wood-fired pizza from Uproot Pie Co.

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The dates for the picnics this year are as follows:

  • July 8
  • August 12
  • September 9

We are also planning now to set up regular weekly workshops, so look for something new each Wednesday of the month. Mark your calendars and come on out to the farm!

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Lamb Day!  If you haven’t already, mark your calendar for our annual spring time open house.  Visit with the lambs, see sheering, spinning, and felting demonstrations.  Eat delicious snacks, buy some carrots, and also visit our neighbors, Watershed Center for the Arts.  They will be giving tours and have two different types of kilns firing. (no cost and no rain date!)

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Monday, March 30th, 2015

What is the theoretical framework behind what we do?  Mission statement of purpose?  How do we hold ourselves accountable to be living in right relationship to our values?

Yesterday morning I walked through my greenhouses, clipboard in hand, and made lists of to-do items.  Structural, harvest, planting.  I ate tiny leaves of sorrel and cilantro, turnip leaves, bits of lettuce, kale, collards, arugula, spinach.  I’ve  not felt driven to have a relationship with the plants in these  houses.  Despite a deep, cold, winter I’ve kept myself shut off to the bounty that is inside of them.  I’ve needed a respite from the green, the soil, the work of harvesting small leaves planted in commercial style rows.

One might say that this was folly.  I have winter markets and a wonderful group of customers that pick-up their food from us each week.  I’ve not neglected them.  They’ve had the opportunity to eat our fresh spinach almost every week, and arugula, kale, chard, and lettuce heads that held on into January.  In this challenging winter, those plants in the greenhouse that I spoke of  had very little growth.  It takes sunny days to counteract the -12 F nights.  But I admit, I think I could have pushed that space more.

Always the farmer and the business woman, with lingering threads of competitive athlete, in the past my idea of right relationship has been to steadily push the boundaries.  If I change how I push, am I doing enough?

I felt good in my greenhouse walk yesterday, but I wondered if I’d lost my edge.  I decided that it would be ok if I lost my edge, only if I replaced it with something new.  I’ve felt a growing feeling around me, call it instinct, or simply awareness, that if I allow myself to continue to be open, I know the feeling will take form in a refined structure of how I practice the art of farming.

I’ve had an unusual path for a farmer (that is perhaps now becoming more common).  I graduated from a liberal arts college, apprenticed on a farm for a season, and then farmed for a non-profit for a little over two years.  I then spent from 2001 – 2010 moving my operation from lease to lease.  I grew vegetables on six different properties during that time, all while simultaneously growing my business often 100% a year.  In 2011 I planted myself in my current location.

I’ve spent fifteen years very worried about finances, driven by a fear of failure and an intense desire to put down roots.  I’ve done that now.  My moving, and moving, was an incredibly energy intensive path, financially, emotionally, physically.

This year, my fifth growing season on this property, feels like a transition point.  I’ve been farming for a number of years, but if I think of my learning curve as a trimester system, I think I’m just now moving into my second cycle.  It has taken me the first four years here to get to know this place.  To know that it can feed me.  This past year I felt some internal energetic friction as my being was grabbing hold of the idea that yes (!), I can sustain myself here.  The soil is good.  I can make a healthy income for my family.  The land can feed me.  And, the land is open to change, to being what I need it to be in relationship to it.

As I’m slowly wiggling into my body the knowing that this place is my home and it is safe for me to act on change, I’m wanting a mission statement to help me define my values.  They aren’t new values to me, but by putting them into words I think it will help me to continue to be accountable to act in a way that feels in right relationship to who I am.

For those of you who’ve followed me for a number of years, I suspect you won’t see any sudden shifts.  I suspect it will be a number of years before I learn to stop growing more lettuce mix than I can actually sell.  But I do hope when you see me at market I’ll be more energized, because I’ll be farming in better relationship to the needs of myself, rather than service to the fear of failure.  By learning to put words to the values that feel most nutritive to me, I’ll also grow food in that form, and therefore your food is likely to be more nutritious, too.

Yesterday I was interviewing a potential apprentice candidate over the phone. I found myself, in a quieter voice, talking about the moon cycles and how I think they affect who we are in the moment, as well as the lives of our plants.  I think broadening our awareness to the  natural systems that are around us, and in farming in relationship to them, rather than business plan agendas, the energy of food and farmers will be enhanced.  The experience of voicing that over the phone, from the get go during an interview, rather than holding those thoughts for a quiet group dinner conversation, felt really good.  Now I’ll go outside today and have a little more awareness of letting myself fall into the lunar cycles.  Here we are, in this moment, trying to farm as honestly as we can.

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Vegetable Order Link  and Meat Order Link

At the farm the seasonal tides are changing.  We’ve lambs on the ground now, with their fresh faces foretelling of the season ahead.  I can already imagine them running through the dandelions.

This Spring Equinox (and New Moon), also known as the Vernal Equinox, is this Friday, March 20th.  There will be an equal 12 hours of day and night as the sun crosses the equator on it’s way northward.  I bow to this as a time when I feel like the plants truly start to awake from their hibernation.  The word vernal has always sat in me with the emotion of a wooly animal curled up in a quiet slumber.  The dark (waning) phases of the moon bring with it increased inward time.  As we cross through this earth – time landmark on Friday, I can imagine myself starting to reach out, stretching after a long winter of inner work and farm business planning.

HAMS!  Easter often brings families together for beautiful meals.  $9/lb.  Avg. of $5/lb.  Put in your order now.

This coming week you can pre-order food for pick-up:

  • In Rockland @ 3 Crow, 4pm-6pm on Tuesday
  • At the Farm, 3pm-6pm on Wednesday
  • In Portland, Winter Farmers’ Market at 200 Anderson St.

(Or simply show up at the Saturday market any week to select from our display.  The market runs from 9am – 1pm.  AND, *local folks*, feel free to order from this form any week for On Farm Pick-up the Wednesday following your order)

Orders are due by Tuesday at 7am.   Vegetable Order Link  and Meat Order Link

May we all appreciate the abundance of food in our lives,

Beth

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