Thursday, November 21, 2013

Join us for the opening of the Lewiston Winter Market!



After a successful summer farmers' market season, the Lewiston Winter Farmers' Market will open Thursday, November 21st! This fun- and food-filled evening will feature over 20 local farmers and artisans, live music from Turner Temple, and a Winter Market Cafe! Vendors will offer a variety of products such as seasonal vegetables, quality meats, bread and baked goods, fresh milk, yogurt, artisan cheese, handcrafted soaps, body products, pottery, fiber arts, fresh cut flowers, and more!

Friday, August 30, 2013

Get to know Hummingbird Farm!



Hummingbird Farm is owned and operated by Brian and Cindy Tibbetts. They are located in Turner, Maine  by Bear Pond. The family greenhouse was started in 1997 and is best know for their unusual varieties of flowers. Hummingbird farm has been part of the Lewiston Farmer's Market for 3 years. Clematis is their known flower of choice by most people. Some of their variety includes; herbs, tree peonies, different types of annuals and geraniums to name a few. "We like unique and unusual plants, so that's what we tend to grow", as best said by Cindy. The farm starts its plants in February from scratch in the kitchen. They use the herbs in their soaps. You can also find lip balm, lotions and hand balm at market and at their farm store. Hummingbird Farm can be located at the Lewiston Farmer's Market from on Sunday's in the Summer at Bates Mill or on their farm site at 202 Bean Street in Turner. Find them on the web at hummingbird@megalink.net


Wednesday, August 7, 2013

Tis' the Season for Zucchini!

Zucchini is a vegetable that's in the squash family and it's in season right now! Did you know that Zucchini can grow up to a meter in length?! We usually harvest them at half that length, though. The vegetable is often cooked in either a savory dish or baked into a bread. Different cooking techniques include: steaming, boiling, grilling, stuffing and baking, or fried. Zucchini is pretty easy to grow, which is why farmers have a lot of it during the summer months. So, stop by the Farmers' Market to grab a fresh zucchini. You may find out you actually like it! 

Here is one of my favorite zucchini recipes:

EatingWell Zucchini Bread with Chocolate Chips Recipe


  • 3/43 cup low-fat milk
  • 2 large eggs
  • 3/4 cup sugar
  • 1/3 cup canola oil
  • 1 teaspoon vanilla extract
  • 2 cups shredded zucchini (about 2 small zucchini)
  • 2 cups white whole-wheat flour (see Note)
  • 2 teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/2 cup chocolate chips

Directions: 
  1. Preheat oven to 350°F. Coat a 9-by-5-inch loaf pan with cooking spray
  2. Whisk milk, eggs, sugar, oil and vanilla in a medium bowl. Stir in zucchini. Combine flour, baking powder, cinnamon and salt in a large bowl. Add the wet ingredients and chocolate chips to the dry ingredients; stir until just combined. Transfer the batter to the prepared pan.
  3. Bake until golden brown and a wooden skewer inserted in the center comes out clean, 50 minutes to 1 hour. Cool in the pan for 10 minutes, then turn out onto a wire rack. Let cool for at least 1 hour before slicing

Sunday, August 4, 2013

All about "Emery"!

Emery Farm is located at 137 Besse Road in Wayne, Maine. It is run by Trent Emery, who is committed to providing food of the freshest quality that is wholesome and safe to eat. As he says, " We care about the health and well being of our family, friends, and community as well as our environment. We provide food and nutrition that supports a healthier lifestyle and a more sustainable way to live." Trent started markets 4 years ago and has been with the Lewiston Farmer's Market for the same amount of time. They offer
CSA's and provide a variety of quality produce. At market you will find onions, peppers, green beans, corn, cucumbers, basil, scallions, zucchini, cabbage, squash and more. If you are interested in CSA's , please visit Trent at market in Lewiston and ask him how it works. You can also like their page on facebook or visit them on their website at www.emeryfarm.me  for more information.



Wednesday, July 24, 2013

A Wrinkle in Thyme

A Wrinkle in Thyme Farm is located in Sumner, Maine and is run by Marty Elkin and MaryAnn Haxton. This is their first Summer Market in Lewiston, but have been part of the Winter Market for the last 2 years. The owners have been farming since 1997. They currently have 32 adult sheep and 22 lambs. The animals are 
raised for wool and meat. MaryAnn sheers the wool, while Marty washes and dies it. It is sent to a local mill
and made into yarn. The needle felting kits are their number 1 seller, as a craft item. They have plenty of animals including; chickens, sheep, a farm dog and a draft horse that helps with collecting maple syrup. The farm sits on 32 acres of fields, woods and apple orchards.  The farm store on site is open Sunday to Tuesday 12 to 4pm. On Tuesday's you can also join in their knitting circle and learn more about their products. Quality cuts of lamb can be found at market as well. Please visit them at our Lewiston Farmer's Market on Sunday's from 10 to 1pm or at their place at 106 Black Mountain Road. For more information please see their website at WWW.awrinkleinthymefarm.com.


Wednesday, July 3, 2013

Erskine Farms

Erskine Farms is new to the Lewiston Farmer's Market this season. Charlie and Iris Erskine currently run the farm, which was started in 1910 in Pittston, Maine.  On the farm you will find All Natural, Hormone Free Beef, Rabbit, Chicken and Pork. They process their own meats along with Bubier Family Farms products. Charlie is also a bee keeper, which means raw honey is in stock as well. At market, the couple is known to have Rabbit Pies, sausage, ground meats along with 1/2 and whole chickens and free range eggs. Pickles are a must buy with 3 different types; bread and butter, sweet garlic and sour mustard. The farm has a large variety of beef including; ground , short ribs, chuck steaks, London broil, brisket, stew meat and sirloin tips. The cows are grass fed and free of hormones as well. The family farm has been in existence  for 3 generations, so we know the quality is outstanding. Come visit them at market on Sunday's from 10 to 1pm and check out their products.



Wednesday, June 26, 2013

It's Feeling A Lot Like Summer!

For the past few days, the temperature here in Maine has been extremely high. You know what that means...summer is officially here. With this nice weather, we are all in the mood to go swmming in the nearest lake, sun bathe, have camp fires, and most importantly, eat summertime foods. In the spirit of this beautiful weather, I thought I'd share a few recipes that bring out some of the best flavors of the season.

Cucumber Sandwiches - Find the cukes, dill and homemade bread at the farmers market! 


Ingredients:
4 ounces cream cheese, at room temperature
2 tablespoons chopped fresh dill
Zest and juice of 1 lemon
Kosher salt and freshly ground black pepper
6 slices whole wheat bread
Cucumbers, thinly sliced

Directions:
In a small bowl, combine the cream cheese, fresh dill, lemon zest, and lemon juice. Season the mixture with salt and pepper. Lay the slices of bread on your work service and distribute the cream cheese evenly among each slice, spreading into a thin layer. Arrange the cucumber slices in rows over 3 slices of the bread. Top with the remaining bread, and cut into quarters so there are 4 pieces from each sandwich. Serve immediately.

Grilled Zucchini - Zucchini season is quickly approaching!


Ingredients:
2 medium zucchini
4 tablespoons olive oil
1 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon pepper

Directions:
Slice the zucchini into 1/4 inch fillets - longways. Mix the olive oil and all the seasonings in a one cup mixing container or small bowl. Coat all of the zucchini pieces in the mixture and place on a plate to take out to the grill. Make sure the grill is pre-heated and place the seasoned zucchini slices on the grilling surface. Cook for 5-7 minutes on each side.

Strawberry Rhubarb Crisp - Strawberries have just come into season so you can find these and the rhubarb at the farmers market!

Picture of Strawberry Rhubarb Crisp Recipe

Ingredients:
4 cups fresh rhubarb, 1-inch diced (4 to 5 stalks)
4 cups fresh strawberries, hulled and halved, if large
1 1/4 cups granulated sugar
1 1/2 teaspoons grated orange zest
1 tablespoon cornstarch
1/2 cup freshly squeezed orange juice
1 cup all-purpose flour
1/2 cup light brown sugar, lightly packed
1/2 teaspoon kosher salt
1 cup quick-cooking (not instant) oatmeal, such as McCann's
12 tablespoons (1 1/2 sticks) cold unsalted butter, diced
Vanilla ice cream, for serving

Directions:
Preheat the oven to 350 degrees F.

For the fruit, toss the rhubarb, strawberries, 3/4 cup of the granulated sugar and the orange zest together in a large bowl. In a measuring cup, dissolve the cornstarch in the orange juice and then mix it into the fruit. Pour the mixture into an 8-by-11-inch baking dish and place it on a sheet pan lined with parchment paper.

For the topping, in the bowl of an electric mixer fitted with the paddle attachment, combine the flour, the remaining 1/2 cup granulated sugar, the brown sugar, salt and oatmeal. With the mixer on low speed, add the butter and mix until the dry ingredients are moist and the mixture is in crumbles. Sprinkle the topping over the fruit, covering it completely, and bake for 1 hour, until the fruit is bubbling and the topping is golden brown. Serve warm with ice cream.


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