Farm2Chef

Spring:

Spring's always a challenge, as in recent years the weather has wrought havoc with all forms of pestilence, temperature and moisture issues. That said, hope (and seedlings) spring eternal. Spring crops will be early salad greens, italian greens, and arugula. See our "What's Available" page for other, non-crop items.

Summer:

Late spring/early summer brings lettuce, braising greens, possibly early tomatoes (if we have a better year than 2007), baby squash, squash blossoms, salad greens, early herbs like chives, rhubarb, and eventually the early fruits. For strawberries, I recommend Jordan Farm of Cape Elizabeth. By far the best berries, but so limited in number, they don't wholesale them. Buy double what you think you'll need, that way some of them make it back to the restaurant! See their website (link to the right) for details.

Mid-summer to mid-September will provide the heirloom squash, heirloom tomatoes, robust braising greens, beets and purple-top turnips, hot, mildly hot, and scorchingly hot peppers, blueberries and raspberries, early peaches, and early apples. Quality lettuce can be a challenge to provide if the summer proves hot and dry, so we switch to other types of salad greens, until the weather turns cooler. We hope to have a return of wild Maine Blueberries this summer, usually in early to mid-August. Last year, bad weather affected the growth or resulted in poor pollenation eliminating the crop for our growers. Check the "What's Available" list for updates.

Fall

Fall squash, robust braising greens, salad greens, fall lettuce, possibly brussel sprouts, cabbages, and garlic. Pumpkins. Apples. We don't sell ordinary apples. Odd, heirloom, rare and old varieties sourced primarily from Chuck and Diane Souther of Apple Hill Orchard, though other orchards have made their interest known in the past few months. Pears. Peaches. If you think you can't get a good peach this far north... guess again.

Think Global - Eat Local!