Tuesday, April 17, 2018

Two Farms Today

Today I had the pleasure of shopping two local farms .
Carroll Family Farm for farm fresh eggs

and Harris Dairy Farm for milk.

I combined the two with the bread I baked on the farm yesterday.
 I created Chocolate Covered Raisin Bread Pudding.

Friday, April 13, 2018

This Weeks Farm

I was not able to get out to visit this farm, however they deliver.

Farmer Joe brought me a wonderful package of their home grown meats.

Every thing was delicious!

Two Coves Farm is a family farm located in Harpswell, Maine.


Friday, March 9, 2018


Yesterday we received 19" of heavy wet snow , and I took a much needed snow day.

I spent the first half of the day inside the farm house cooking and cleaning while the snow fell out side. Then Bob and I tackled clean up in the barn and outside.

After all of the heavy shoveling it was a nice reward to come into a clean house and a fresh batch of Bolognese sauce .

Just down the road


Bolognese sauce

1 tablespoon vegetable oil
4 tablespoons butter
12 cup onion, chopped
23 cup celery, chopped
23 cup carrot, chopped
34 lb ground beef (preferably chuck and not too lean)
black pepper, freshly ground
1 cup whole milk
18 teaspoon nutmeg, freshly ground
1 12 cups chopped tomatoes (canned Italian)
1 14 lbs pasta (fresh weight NOT DRIED)


Put the oil, 3 tbsp butter and chopped onion in the pot, turn the heat to medium and cook, stirring the onion until it becomes translucent.
Add the celery and carrot and stir for two minutes while cooking to coat them well.

Add the ground beef, a large pinch of salt and a few grindings of black pepper. Cook the beef while crumbling it with a fork until the beef has lost its red colour.
Add the milk and let it simmer gently, stirring frequently until the milk has completely bubbled away.
Add the nutmeg.
Add the wine and let it simmer until it has evaporated.
Add the tomatoes and stir well. When the tomatoes start to bubble turn the heat down so that it is just simmering with the occasional bubble breaking the surface.
Cook uncovered for 3 hours, stirring from time to time. While it is cooking you will find the sauce dries out so continue to add a 1/2 cup of water when necessary to stop it sticking. However there should not be water left at the end of the 3 hours. The fat will separate from the sauce and this should happen.
Taste and adjust seasoning if necessary and toss with the pasta and rest of butter. Serve with parmesan on the side.

Wednesday, March 7, 2018

Roasted Tomatoes with Wild Oregano

Slow-roasting tomatoes concentrates their flavor. With the earthy woodsiness of wild oregano, these tomatoes are sweet and intense. We serve them as an antipasto.


  • 8 tomatoes (any variety)
  • 2 tablespoons extra virgin olive oil, plus more for drizzling
  • Fine sea salt and freshly ground black pepper
  • A generous pinch of dried oregano, preferably wild
  • 4 garlic cloves


1. Preheat the oven to 325°F. Line a baking sheet with parchment paper.

2. If the tomatoes are small, cut them in half; if they’re bigger, cut them into quarters. Combine the tomatoes and olive oil in a large bowl, season with salt and pepper, and toss well. Add the oregano, crumbling it with your fingers to activate all that fragrance and flavor. Toss gently.

3. Arrange the tomatoes in a single layer, skin side down, on the baking sheet. Scatter the garlic cloves around them and add another generous drizzle of olive oil. Roast for 2½ to 3 hours, until the tomatoes have collapsed and are very soft and wrinkled. Remove from the oven and let cool.

4. The tomatoes can be refrigerated, covered, for up to 4 days. Bring to room temperature before serving. Serves 4

Tuesday, March 6, 2018

Roasted Lemon-Caper Cauliflower Steaks

Creamy Horseradish Sauce

  • 2/3 cup raw cashews, soaked in warm water for 30 minutes and drained
  • 1/2 cup Silk Unsweetened Original Almondmilk
  • 1 tablespoon fresh lemon juice
  • 4 loosely packed tablespoons peeled and finely grated fresh horseradish
  • 1 tablespoon Dijon mustard
  • 2 1/2 teaspoons white wine vinegar
  • 1/2 teaspoon sea salt or to taste
  • Freshly ground black pepper, to taste

Roasted Lemon-Caper Cauliflower Steaks

  • 2 large heads cauliflower, outer leaves removed
  • 1/4 cup olive oil
  • 1/4 cup fresh lemon juice
  • 2 tablespoons white wine vinegar
  • 3 tablespoons chopped flatleaf (Italian) parsley, plus more for garnishing
  • 1 tablespoon tahini
  • 1 clove garlic, minced
  • 3/4 teaspoon fine-grain sea salt
  • Freshly ground black pepper
  • 1–2 tablespoons jarred capers, drained

For the Creamy Horseradish Sauce

  1. Add the soaked cashews, almond milk, and lemon juice to a high-speed blender and blend on high for 2 to 3 minutes, or until smooth and creamy, stopping to scrape down the sides as needed. Transfer the cream to a medium mixing bowl and whisk in the grated horseradish, mustard, vinegar, sea salt, and black pepper. Refrigerate for at least 1 hour to allow the flavors to meld and intensify.

For the Roasted Lemon-Caper Cauliflower Steaks

  1. One at a time, carefully stand each head of cauliflower on its stem and use a sharp knife to cut it in half down the center. Then, stand each half on its stem and cut as many 1/2- to 3/4-inch-thick cauliflower “steaks” as possible, moving from the center outward. Repeat with the second head of cauliflower. You’ll want at least 4 cauliflower steaks in total but preferably 6. Place the cauliflower steaks in a large baking dish (it’s okay if they’re overlapping slightly) and reserve the leftover florets for another use.
  2. Prepare the marinade. In a medium mixing bowl, whisk together the olive oil, lemon juice, white wine vinegar, parsley, tahini, garlic, sea salt, and black pepper to taste. Pour the marinade evenly over the cauliflower steaks, spooning excess marinade onto any spots that were missed. Marinate for 30 minutes; spoon the marinade over the cauliflower steaks every 10 minutes to ensure they’re evenly coated.
  3. After about 15 minutes of marinating, preheat the oven to 400˚F and line a large baking tray with parchment paper.
  4. Remove the cauliflower steaks from the marinade and spread them out in a single layer on the lined baking tray. Bake for 30–35 minutes, or until golden brown and tender, gently flipping at the 15-minute mark. Remove from the oven and cool slightly.

Monday, March 5, 2018

Maine Maple Week End

You can find a full list of participants as well as a map here:  http://mainemapleproducers.com/about-maine-maple-sunday/

Maine Maple Sunday is always the fourth Sunday in March although some sugarhouses are offering events for both Saturday and Sunday.


Our Team @ Harris Farm Maple Sunday 2017

Cooper's Maple Products Maine Maple Sunday Weekend

March 24 through March 25 , Windham ME
Maine Maple Sunday Weekend open house

Maple Weekend - Dorothy's Sugar House

March 24 through March 25 , Pownal ME
Maple Weekend March 24 & 25, 2018~ 9am - 4pm

Maine Maple Weekend

March 24 through March 25 , Oakland ME
Maine Maple Weekend celebration of wines and spirits made from Maine maple syrup March 24 and 25!

Balsam Ridge Maine Maple Weekend™

March 24 through March 25 , Raymond ME
Join us for Maine Maple Weekend ™ "Always the 4th Weekend in March". Pancake Breakfast held both days. Maple Syrup avail year round by appointment or online. OPEN THE MONTH OF MARCH ~ VISIT OUR FB PAGE FOR HOURS OF OPERATION

Hilltop Boilers- Maine Maple Weekend™

March 24 through March 25 , Newfield ME
Come be our guest on March 24-25, 2018 from 9AM-4PM for Maine Maple Weekend. See Axe Women Loggers of Maine, Wildlife Encounters, and our brand new sugarhouse. Enjoy a barnyard full of animals, contests for everyone, and plenty of maple treats.

Maine Maple Sunday - 35th Anniversary Statewide Event

March 25 through March 26 , Various Locations throughout Maine
Mark your calendar for Sunday, March 25th, 2018 to enjoy Maine made maple syrup at the 35th Annual Maine Maple Sunday Event. A complete list of participating maple producers, activities and sweet locations in your area is listed below to help you plan out your Maine Maple Sunday visits for a fun and memorable day

Saturday, March 3, 2018

For the Birds

I am anxiously anticipating the next nice day, so my bird houses can be hung outside for the season.
Hooves and Hounds is a Certified Wildlife Habitat  https://www.nwf.org/Garden-for-Wildlife/Certify

 Bird Feeding Tips

More is Not always better
  • Provide multiple feeding stations in different areas of your yard to disperse bird activity. Feed in moderation, with only a few feeders per acre.
Vinegar and baking soda=a   
  • Clean your feeders regularly with hot water, and let them air dry completely. Also keep areas under and around the feeders clean.
Perfect use for "those" cat litter totes once empty   
  • Keep seed clean and dry, and watch for mold.
Reduce Weeds and Waste   
  • Use a seed blend designed for your feeder and the types of birds you feed. Blends that contain filler seeds and grains (milo, sorghum, and red or golden millet) are not typically eaten by birds, and will often end up on the ground. 
Hide and Seek    
  • Place bird feeders in locations that do not provide hiding places for cats and other predators. Place feeders ten to twelve feet from low shrubs or brush piles.

Here on the farm we do not cover or NET the Blue Berries or Raspberries    
  • Many bird species will not eat from a feeder. Some species eat only fruits or insects. Provide for these species also by planting native plants and not using pesticides in your yard or garden.
Draft Horses and Birds Alike   
  • Black oil sunflower seed is a favorite of just about every seed-eating species.
  • Suet feeders are a favorite of woodpeckers and other insect-eating birds. You can make your own suet or buy blocks of suet from a wild bird store. Typically suet blocks are placed in a wire cage that hangs on the side of a tree. Do not put suet out in warm weather or it will go rancid.

  •  All animals need water to survive and some need it for bathing or breeding as well.