Spring Peepers Farm

The time has come to close up the farm stand for the year. Wishing everyone health and happiness in the upcoming holiday season :)

After a rough week in Maine, we are returning to normal pursuits -- the blind kitty thinking she's hiding when she's in plain sight ❤️

As the leaves embrace the tints of reds and oranges, it’s time to bring home the knobbiest, knurliest, and gnarliest cucurbit fruits you can find—that’s right, it’s decorative gourd season once again, folks. But before the gourd became the unofficial, freaky flower of fall, the hard-nosed fruits enjoyed a rich history.

Americans have been geeking out over gourds since at least 1937, when the first chapter of the American Gourd Society was established in North Carolina. And that’s not even the half of it. Scientists have found evidence that humans have been cozying up to gourds for at least 8,000 years. In that time, we’ve selectively bred the bumpy little dickens for all sorts of purposes.

Today, decorative gourds come in dozens of varieties, but when it comes to gourds, the tough little guys have traditionally served a more utilitarian purpose. The bottle gourds of genus Lagenaria, for example, make excellent water carrying vessels—so humans artificially selected these fruits to have longer stems for handles and larger bases for bigger payloads. The stiff rind of Lagenaria can also be carved into spoons, vases, and even musical instruments.

Accounts from the 1800s suggest that Native Americans of the Choctaw and Chickasaw tribes used long-necked gourds as bird houses for wild purple martins. Historians suspect the birds provided insect control for the human settlements, or perhaps the tribes simply liked having the singing passerines around. In any event, the practice spread to other tribes and then to European colonizers and, remarkably, continues to this day.

From beverage holders and bird homes to foodstuffs and festoons, it’s possible that even the cultural phenomenon of decorative gourd season has underestimated the value of these curious and versatile vessels.

source: https://www.smithsonianmag.com/science-nature/science-decorative-gourd-season-friends-180970636

Domain of the chickens being moody...

When your sister is less interested in playing than you are...

Looking for something savory to do with fall's apples? Check out this recipe for Apple-Cheddar Soup With Bacon!

Ingredients
3 slices bacon
1 small onion, chopped
2 medium apples, peeled and chopped
1 medium potato, peeled and chopped
3 cups low-sodium chicken broth
1 1/2 cups unsweetened apple juice
Kosher salt and freshly ground pepper
2 cups shredded extra-sharp cheddar cheese (about 8 ounces)
2 slices rye bread, toasted
2 teaspoons Dijon mustard
Chopped fresh chives, for topping

Directions
Cook the bacon in a large pot over medium heat until crisp, 4 to 5 minutes per side. Transfer to paper towels to drain; let cool slightly, then roughly chop. Pour out all but 2 tablespoons of the drippings from the pot.

Increase the heat under the pot to medium high. Add the onion, apples and potato and cook, stirring frequently, until the apples are soft, about 8 minutes. Add the chicken broth, apple juice, 3/4 teaspoon salt, and pepper to taste. Bring to a simmer and cook until the potato is soft, 10 to 12 minutes. Stir in all but 2 tablespoons of the cheddar until melted. Working in batches, transfer the soup to a blender and puree. Return to the pot and season with salt and pepper.

Meanwhile, preheat the broiler. Spread the bread with the mustard and sprinkle with the reserved 2 tablespoons cheese. Broil until the cheese melts, about 30 seconds, then cut into 1-inch squares. Ladle the soup into bowls and top with the bacon, chives, cheese croutons and more pepper.

Cook’s Note: If the bacon doesn’t render enough fat, use a little neutral oil or butter to make up the difference.

source: https://www.foodnetwork.com/recipes/food-network-kitchen/apple-cheddar-soup-with-bacon-recipe-2111894

Pumpkins and decorative squash are on the stand!

bell peppers, 75 cents each
cayenne peppers, 5 for $1.00
cherry tomatoes, 8 for $1.00
decorative mini-squash, 75 cents each
eggs, $4.00 per dozen
jalapeno peppers, 5 for $1.00
medium tomatoes, 3 for $1.00
large tomatoes, $2.50 each
poblano peppers, 75 cents each
pumpkins, $6.00 each
shish*to peppers, 5 for $1.00

Come get them :)

Did you know that pure pumpkin is a health food for dogs? Pumpkin is full of antioxidants, and it's great for their skin and coat. But its superpower is that it works to relieve digestive issues in dogs.

Although you can feed them canned pumpkin (100% pumpkin puree), you can also roast pumpkin in the oven yourself and feed the peeled pumpkin flesh to your dog. There are also many pumpkin dog treats you can make for dogs to enjoy.

Check out this variation...

Ingredients
3 1/2 cups whole wheat flour
1 3/4 cups + 1 1/2 tb. pumpkin (100% pumpkin puree)
1/2 cup wheat germ
1/4 cup coconut oil
1 egg

Instructions
Preheat oven to 250°F (use convection if you have it).

Combine all ingredients and mix until the dough has 'play-dough' texture. Roll out dough on a floured surface to 1/4" thick and either cut into shapes with a knife or with a cookie cutter.

Place on a baking sheet and bake for 2 hours to fully dry out. To ensure that the treats are dry enough, break one. If there is any flex or softness to the treat, put them back in the oven. They should be very crisp!

When cookies are done and have cooled, we suggest you freeze some of the treats to make sure you have them on hand when your fur babies need them :)

source: https://nourishandnestle.com/homemade-pumpkin-dog-treats

Did you know that farm fresh eggs are better for you than their store bought cousins? Studies show several advantages to farm-fresh eggs, including:

less cholesterol
less saturated fat
increased vitamins A, E and D
more omega-3 fatty acids
more beta carotene

Omega-3 fatty acids are essential to the human body’s day-to-day functions and help to prevent several chronic diseases. Why do small-farm and free-range eggs have more fatty acids? Such chickens eat things such as bugs, leafy greens, corn and flowers—ingredients absent from the diet of caged hens.

The vitamins in eggs are all extremely beneficial to the human diet. Many people have a vitamin-D deficiency, though they might not know it, and can suffer the health issues associated with this deficiency. Pasture-raised eggs are widely regarded as one of the best food sources for vitamin D.

While farm-fresh and store-bought eggs have cholesterol, backyard eggs contain less. Most of the cholesterol in eggs is considered “good” cholesterol that doesn’t cause the health problems that “bad” cholesterol does. Cholesterol is an important part of humans’ diet. It helps us maintain calcium and phosphorous levels in our bloodstreams.

source: https://www.hobbyfarms.com/store-bought-eggs-vs-farm-fresh-eggs-4

Defiant plants still doing their thing as we clear the fields ahead of the frost...

Love these sweet boys ❤️

Looking for a heartily decadent fall treat? Check out this recipe for pumpkin caramel bread pudding!

Ingredients
Nonstick cooking spray
1 cup granulated sugar
3 cups heavy cream
4 tablespoons unsalted butter, cubed
1 teaspoon kosher salt
2 cups whole milk
4 large eggs plus 6 large yolks
1 cup pumpkin puree
1/2 cup packed brown sugar
2 teaspoons pumpkin pie spice
1 teaspoon pure vanilla extract
8 cups stale cubed challah (see Cook's Note)
1/2 cup pecan pieces
Whipped cream or ice cream, if desired for serving

Instructions
Preheat the oven to 325 degrees F. Spray a 9-by-13-inch baking dish with cooking spray.

Stir together the sugar and 3 tablespoons water in a medium saucepan until the consistency resembles wet sand. Brush down any sugar crystals from the sides of the pan with a wet pastry brush. Cook, undisturbed, over medium-high heat until the sugar melts and turns a dark amber, 8 to 11 minutes. Do not stir during this time but once it starts to turn caramel, you can swirl the pan to distribute the color.

While the caramel cooks, bring the heavy cream to a low simmer in a small saucepan. Once the caramel is dark amber, carefully whisk in the warm cream. The cream will bubble up. Add the butter and salt, whisk until smooth, then remove from the heat and set aside.

Whisk together the milk, eggs, yolks, pumpkin puree, brown sugar, pumpkin pie spice and vanilla extract in a large bowl. Carefully whisk in 1/3 of the warm caramel sauce until fully incorporated, then whisk in the remaining caramel sauce. Set aside.

Toss together the stale bread cubes and the pecans in the prepared baking dish, then arrange them in an even layer. Pour the caramel pumpkin custard over the top. Cover and let soak 30 minutes in the refrigerator, pushing down the bread occasionally to submerge it.

Bake until the custard has set and the top is a nice golden brown, 45 to 50 minutes. Remove from the oven and let cool slightly before serving with whipped cream or ice cream.

Cook’s Note: Cube the challah and let it sit out overnight to get stale. Alternatively, bake the cubes on a rimmed baking sheet in a 300-degree F oven until crisp and lightly toasted, about 20 minutes.

source: https://www.foodnetwork.com/recipes/food-network-kitchen/pumpkin-caramel-bread-pudding-9487725

Amid the fall colors, we are still harvesting :)

bell peppers, 75 cents each
cayenne peppers, 5 for $1.00
cherry tomatoes, 8 for $1.00
eggplants, $1.50 each
eggs, $4.00 per dozen
jalapeno peppers, 5 for $1.00
medium tomatoes, 3 for $1.00
large tomatoes, $2.50 each
poblano peppers, 75 cents
shish*to peppers, 5 for $1.00

Come see us!

Still have lots of tomatoes on hand? Did you know you can simply pop them in the freezer whole?

Storing whole tomatoes in a zip-top bag in the freezer is an unglamorous, but extremely effective (and easy!) way of preserving tomatoes for future seasons. It's not even necessary to peel them beforehand, as frozen tomatoes are even easier to peel than fresh.

Be sure to score the bottoms with an x before freezing, and eliminate as much air from the bag as possible. Frozen tomatoes are ideal for cooking and sauces—less so salads and sandwiches.

source: https://www.marthastewart.com/how-to-preserve-tomatoes-7853267

What's the deal with pumpkin spice? When did it become such a thing? Although the 2003 introduction of the pumpkin spice latte at Starbucks is credited with the pumpkin spice everything craze, pumpkin spice blends have been around hundreds of years...

The origin of pumpkin spice dates back to the and the Dutch East India Company. Most spices in today's blend—cinnamon, ginger, nutmeg, mace, cloves—are native to Southeast Asian islands. Some could be found exclusively on a few island groups that are now part of Indonesia. Known as the Spice Islands, their location was a closely guarded secret. The Dutch took control of the Spice Islands in the early-17th century. Those islands became integral to the success of the Dutch East India Company and the spread of those spices.

It was the Europeans who enhanced the high sugar content of pumpkin by making it into a pie. As far back as there are pumpkin pie recipes, some variation of pumpkin pie spice is used: A 1675 British recipe for "pumpion pye" calls for cinnamon, nutmeg, cloves, and pepper. By 1796, the spice blend had made its way to the New World, as evidenced by the first known cookbook to be written by an American, American Cookery by Amelia Simmons. It includes a pumpkin pie recipe. (She spells it pompkin.) Her spice blend contains mace, nutmeg, and ginger.

McCormick, the world's largest spice seller, introduced a spice mix branded as "pumpkin pie spice" to America in 1934. That introduction was a direct response to the invention of pureed canned pumpkin canned-food company Libby's introduced in 1929. Pumpkins could be difficult to prepare in those days (and still is), and the shelf-stable cans of perfectly smooth puree made pumpkin pie incredibly easy to make.

source: https://www.bhg.com/recipes/seasonal/pumpkin-spice-history

Love early morning fog ❤️

Rainy day energy on the farm...

So much goodness in this fall inspired guacamole recipe! Try it out...

Ingredients
1 ½ teaspoon olive oil
1 cup peeled pumpkin or butternut squash, cut in 1/2-inch cubes
1 teaspoon kosher salt
2 avocados
½ cup finely chopped sweet onion
3 tablespoon fresh lime juice
1 red jalapeño pepper, seeded and finely chopped
¼ cup snipped fresh cilantro
½ cup toasted pumpkin seeds (pepitas)
¼ teaspoon cumin seed, toasted and ground
¼ teaspoon ground black pepper

Instructions
Preheat oven to 375°. In a medium ovenproof skillet heat half the olive oil over medium-high heat. Add cubed pumpkin, season with a pinch of the salt, and cook about 5 minutes, until lightly browned, stirring occasionally. Transfer skillet to oven. Roast pumpkin 5 minutes, until tender. Remove from oven. Cool to room temperature.

Halve avocados; remove pits, leaving skin intact. Cup one half at a time in palm, score flesh with paring knife in a grid. Spoon avocado flesh into medium-size bowl. Add onion, lime juice, jalapeno, cilantro, pumpkin seeds, cumin seed, remaining olive oil, remaining salt, pepper, and roasted pumpkin. Stir together, and serve immediately.

source: https://www.bhg.com/recipe/roasted-pumpkin-guacamole

Fresh eggs on the stand!

acorn squash, $2.50 each
bell peppers, 75 cents each
cayenne peppers, 5 for $1.00
cherry tomatoes, 8 for $1.00
eggplants, $1.50 each
eggs, $4.00 per dozen
jalapeno peppers, 5 for $1.00
medium tomatoes, 3 for $1.00
large tomatoes, $2.50 each
poblano peppers, 75 cents
shish*to peppers, 5 for $1.00

Looking forward to your visit 🙂

It's apple butter time! One of our favorite things to make, and it's made so much easier using a crock pot. The recipe below takes you through the process...

Ingredients
7-8 pounds apples any varieties you like
1/2 to 1 cup dark brown sugar
1 1/2 teaspoons ground cinnamon
3/4 teaspoon freshly grated nutmeg
1/4 teaspoon ground cloves
1 lemon, zested and juiced

Instructions
Slice apples and heap them into a six quart slow cooker. Add 1/2 cup water and set to low. Cook until apples are tender and can be easily pressed into sauce. On low, this will take 4-6 hours. On high, it should only take 2-3 hours.

Puree softened apples into a smooth puree (it shouldn’t be necessary to peel). Return to puree to slow cooker and cook on low for 6 hours with the lid set slightly ajar so that it can vent. Add 1/2 cup sugar, spices and lemon zest/juice. Taste and add more spices and sugar, if necessary.

Funnel hot apple butter into prepared jars, leaving 1/2 inch headspace. Wipe rims, apply lids and rings and process in a boiling water bath canner for 15 minutes. When the time is up, turn off the heat and remove the lid. Let the jars rest in the cooling water for 5 minutes.

When that time has elapsed, remove the jars and set them on a folded kitchen towel to cool. When the jars have cooled enough that you can comfortably handle them, check the seals. Sealed jars can be stored at room temperature for up to a year. Any unsealed jars should be refrigerated and used promptly.

Source: https://foodinjars.com/recipe/spiced-apple-butter-giveaway

Squash has a long relationship with human civilization, with seeds dating back 12,000 years ago found in Ecuadorian caves. In the Americas, squash was one of three primary crops, the other two being maize and beans.

Known as the "Three Sisters" by the Iroquois, these crops worked symbiotically. The corn provided a growing structure for the climbing beans and the bean vines better rooted the corn to ground so the stalks were not as easily blown over or washed out.

The beans fixed nitrogen in the soil to fertilize the corn and squash, especially since corn uses a lot of nitrates out of the soil. The squash vines acted as living mulch to shade out w**d plants and retain moisture in the soil, while the prickly stems deterred pests from "helping" with the harvest.

When the three crops were eaten together, they provided a nutritional balance of carbohydrates, protein, healthy fats, and vitamins. Winter squash were an especially important crop for the Wampanoag Indians in New England because they could be stored through the winter. In fact, the word squash comes from a Coastal Algonquin language.

source: https://americanhistory.si.edu/blog/2011/11/from-the-victory-garden-american-history-told-through-squash.html

Love when we come across unexpected bursts of color ❤️

Last weekend of dog-sitting this cute boy. Such a snuggle bug!

We are having fun with eggplant at the moment and came across a recipe for this classic Sicilian pasta. It’s said to be named after the opera Norma by composer Vincenzo Bellini. Apparently an Italian writer tasted the pasta and said it was “a real Norma,” an 1830’s way of saying it was a masterpiece. The name stuck :)

Ingredients
1 large eggplant (about 1 ½ pounds), chopped into 3/4” inch pieces
1 teaspoon kosher salt, divided
4 tablespoons olive oil, divided
4 garlic cloves, minced
¼ cup roughly chopped fresh parsley, plus more for garnish
¼ cup roughly chopped fresh basil, plus more for garnish
28 ounce can high quality crushed tomatoes
½ teaspoon dried oregano
Freshly ground black pepper
¼ teaspoon sugar, optional
12 ounces large rigatoni
¼ cup grated ricotta salata*, to serve
Grated Pecorino Romano cheese, to serve

*you can substitute feta or pecorino romano for a similar, though less authentic, taste

Instructions
In a large skillet, heat 3 tablespoons olive oil over medium heat. Add the eggplant and ½ teaspoon kosher salt. Sauté for 7 to 10 minutes until browned and tender, stirring often so the eggplant doesn’t stick (the pan will be pretty dry, but this is as expected). Remove the eggplant to a bowl.

Reduce the heat to low and add 1 tablespoon olive oil, along with the garlic, parsley, and basil, and cook for 1 to 2 minutes, until fragrant. Add the tomatoes, oregano, ½ teaspoon kosher salt, and freshly ground black pepper. Bring to a simmer, and simmer 15 minutes, until the flavors meld. Stir in ¼ teaspoon the sugar. Add in the eggplant just before serving.

Meanwhile, bring a large pot of salted water to a boil. Boil the pasta to al dente and drain. Add the pasta back to the pot with a drizzle of olive oil. Pour the sauce with eggplant over the pasta and gently toss to combine. Add salt and pepper to taste.

Serve topped with grated ricotta salata cheese, grated Pecorino Romano, and chopped fresh parsley and basil.

source: https://www.acouplecooks.com/pasta-alla-norma

Loving the late September bounty...

bell peppers, 75 cents each
cayenne peppers, 5 for $1.00
cherry tomatoes, 8 for $1.00
eggplants, $1.50 each
jalapeno peppers, 5 for $1.00
medium tomatoes, 3 for $1.00
large tomatoes, $2.50 each
poblano peppers, 75 cents
shish*to peppers, 5 for $1.00

Come visit us 🙂