Mon, 31 Aug 2026 16:15:30 -0400WeeblyMon, 31 Aug 2026 17:33:29 GMThttps://www.hancockfamilyfarm.com/flog/week-11Vegetable List

Frilly Red Cabbage
Sunshine Chard
Sun Drop Cucumbers
Mystery Eggplant
Orion Fennel
Curly Kale
Lacinato Kale
Head Lettuce
Bell Peppers
Mystery Hot Peppers
White Ice Scallions
Sungolds
Tomatoes
Butternut Squash
PYO Herbs, Husk Cherries & Flowers

Notes from the Farm

And with one simple turn, in one day, it'll be Fall...
The reason I use meteorological seasons, not astronomical season, is because I spend most of my time outside... and it just makes sense.
I get that for you astronomical types, you love light, you love that summer starts when it's the lightest and winter starts when it's the darkest... but for me, I like vibes... and meteorological seasons are all about vibes... none more so than the Fall of the year.
Summer is fun, so fun, but exhausting... it doesn't matter if you work in the summer or are just hanging out... it's exhausting... and waiting until the end of September to mark the start of Fall is a bummer. I really believe, along with other observers of the meteorological seasons, that Fall starts September 1st. And I think the advantages of starting your Fall vibes on September 1st way out shine the disadvantages... nights are cooler, light sweaters make sense, apples taste good, and there is enough light and heat in the day to keep some excitement rolling. And Fall is for adventuring! There is space on the roads, lakes and trails... plus, there isn't the expectation of intensity like Summer... you can just lean in and feel it... let the Fall of the year hold you like a kid cozied up between their grandma & grandpa.
We love the Fall, especially meteorological Fall, because it has all the potential of Summer, with all the coziness of familial love.


Recipes

Butternut Apple Salad With Lemon-Pepper Frico

1 1/2 pounds butternut squash, peeled, halved, seeded, and cut into 1/8-inch thick bite-size pieces (5 cups)
3 oil-packed anchovy fillets, rinsed and patted dry if packed in salt
1 1/2 teaspoons dijon mustard
1 tablespoon finely grated lemon zest, plus 2 tablespoons fresh juice (from 2)
3 tablespoons extra-virgin olive oil
Kosher salt and freshly ground pepper
2 1/2 ounces Parmigiano-Reggiano, coarsely grated (1 cup)
1 Honeycrisp or Empire apple, halved, cored, and very thinly sliced (1 1/2 cups)
1/3 cup marcona almonds, coarsely chopped

Bring 1 inch of water to a boil over medium heat in a pot lined with a steamer basket. Add squash, cover, and steam until crisp tender but still holding its shape, 5 to 6 minutes. Gently drain and let cool completely.
Meanwhile, mash anchovies into a paste with the side of a heavy knife. Transfer to a large bowl and whisk in Dijon, lemon juice, and olive oil; season generously with salt and pepper. In another bowl, toss Parmigiano with lemon zest and 1/2 teaspoon pepper.
Heat a small nonstick skillet over medium-low. Sprinkle ¼ cup Parmigiano mixture evenly into center of skillet in an approximate 4-inch circle. Cook frico until golden and set on the bottom, 1 to 1 1/2 minutes. Gently flip and cook until second side is golden, about 1 minute more. Transfer to a wire rack to cool (they will crisp up more as they cool). Cook remaining cheese mixture in 1/4 cup batches.
Gently toss steamed squash and apple with half of the dressing to evenly coat; season to taste.
Top dressed squash and apple with half of the lemon-pepper frico and almonds; serve with remaining dressing and frico on the side.

Butternut-and-Boursin Shells

1 large butternut squash, peeled and seeded
3 tablespoons extra-virgin olive oil, plus more for drizzling
Kosher salt and freshly ground pepper
¾ pound medium pasta shells
1 container (5.2 ounces) Boursin
1 cup baby arugula, for serving
¼ cup blanched hazelnuts, toasted and chopped, for serving

Preheat oven to 425 degrees. Using the large holes of a box grater,shred squash until you have 5 cups; cut remaining squash into1/2-inch cubes (about 4 cups). On a rimmed baking sheet, tosssquash cubes with 1 tablespoon oil; season with salt and pepper.Spread in a single layer and roast until tender and browned, about25 minutes.
Meanwhile, cook pasta in a large pot of boiling salted wateraccording to package instructions. Drain, reserving 1 1/2 cups pastawater. Heat a large straight-sided skillet over medium-high. Addremaining 2 tablespoons oil and shredded squash; cook, stirringoccasionally, until caramelized in spots, 10 minutes. Transfer toa blender with reserved pasta water and half of cheese; blenduntil smooth.
Return blended sauce to skillet; stir in pasta and roasted squash.Season with salt and pepper. Serve immediately, topped witharugula, hazelnuts, small dollops of remaining cheese, and adrizzle of oil.

Butternut-Squash and Kale Gratin

1 butternut squash (about 3 pounds), peeled
½ bunch kale (about 8 ounces), stems and tough ribs removed, leaves torn into large pieces (about 7 packed cups)
Unsalted butter, for baking dish
Coarse salt and freshly ground pepper
¾ cup finely grated Parmesan (about 2 ounces)
¼ cup packed small fresh sage leaves
1 ½ cups heavy cream
2 tablespoons panko

Preheat oven to 400°F. Slice squash just above bulb. Slice squash neck crosswise into 1/4-inch rounds. Cut squash bulb in half lengthwise. Remove seeds with a spoon; discard. Slice each half crosswise into 1/4-inch half-moons.
Set a steamer basket in a large pot filled with 1 inch water; bring to a boil. Add kale, cover, and steam until bright green and wilted, about 3 minutes. Remove from heat; let cool slightly. Squeeze dry.
Butter a shallow 4-quart baking dish (13 by 9 inches). Arrange half of sliced squash in dish, shingling pieces to overlap. Season with salt and pepper.
Top with kale, season with more salt and pepper, and sprinkle with 1/2 cup Parmesan and 2 tablespoons sage. Place remaining squash on top, overlapping pieces slightly; season with more salt and pepper.
Pour cream over squash and sprinkle with remaining 2 tablespoons sage.
Cover tightly with parchment-lined foil and bake until squash is tender, about 40 minutes. Uncover and sprinkle with panko and remaining 1/4 cup Parmesan. Bake, uncovered, until golden, 10 to 15 minutes more. Let cool slightly before serving. ]]>Mon, 24 Aug 2026 18:31:19 GMThttps://www.hancockfamilyfarm.com/flog/week-10Vegetable List

Brussels Sprouts
Mokum Carrots
Cauliflower
Rainbow Chard
Sun Drop Cucumbers
A World Of Eggplant
Orion Fennel
Curly Kale
Head Lettuce
Ailsa Craig Sweet Onions
Bell Peppers
Mystery Hot Peppers
White Ice Scallions
Shallots
Sungolds
Tomatillos
Tomatoes
PYO Herbs, Flowers & Husk Cherries

Notes from the Farm

It's remarkable how reliable time is.
We get asked all the time about the season; how are things going, what's new or is there enough rain... and every season is a snowflake, we have something to say about every season... but no matter the ups or downs, the slow or fast starts, the lack or excess of rain, come the last week of August, the farm finds it's level.
There is a predictability to the last week of meteorological summer. The summer brassicas are worn out, the corn is nearly done, the peppers and eggplants are hitting their stride, the squash is ready for harvest... it's always the same.
Over the weekend, I started combing through some old logs... sales, harvests, activity, labor... all the self registered data I could find. And the data painted a brutally cold portrait... it doesn't matter who farms here, or the weather, or the farmstand customer count... the last week of August is always the relative same.
And part of that predictability is letting go of our summer members.
I am so fond of our summer members... some of them local, some just here for a few months... but there's a cozy comfort to faces of summer... it's something I love, like flowers blooming in the garden... and just like that, with the crushing weight of fall, they all slip away too.
I'm grateful for our summer members... colors in our community, friends of choice, people who sweeten the already sweet world of (greater) casco maine.
And to the summer members... thank you. We hope you've had a blast. And we hope to see you around the bend.


Recipes

Fried Brussels Sprouts

Vegetable oil, for frying
1 pound brussels sprouts, halved lengthwise (4 cups)
Kosher salt
3 small shallots, peeled and thinly sliced into rounds (½ cup)
2 Fresno or red finger chiles, thinly sliced into rounds (⅓ cup)
2 tablespoons fresh lime juice
1 tablespoon maple syrup or honey

In a heavy-bottomed pot, heat 2 inches of oil over medium-high. When oil reaches 360 degrees on a thermometer, carefully add 1/3 of the brussels sprouts. Cook, turning occasionally, until crisp and golden brown, 2 to 3 minutes. Transfer to a paper towel-lined tray with a slotted spoon and sprinkle with salt. Fry remaining sprouts in batches, returning oil to 360 degrees between each batch. Add shallots and chiles to oil and fry until slightly wrinkled and just beginning to color, 1 to 2 minutes. Transfer to tray with sprouts.
Whisk lime juice and maple syrup in a large bowl. Add brussels sprouts, shallots, and chiles, tossing to coat evenly in lime mixture. Season with more salt to taste. Serve immediately.

Cucumber Coconut Soup

2 cups homemade or low-sodium canned chicken stock
1 whole skinless and boneless chicken breast
2 tablespoons extra-virgin olive oil
1 onion, finely chopped
1 large garlic clove, minced
1 jalapeno pepper, seeded and minced
2 pounds cucumbers, peeled, seeded, and cut into ½-inch pieces
1 13 ½-ounce can unsweetened coconut milk
½ cup lightly packed fresh cilantro leaves, plus more for garnish
¼ cup freshly squeezed lime juice
Coarse salt and freshly ground pepper

Bring chicken stock to a boil in a small saucepan. Add chicken; return to a simmer, and reduce heat. Cook, covered, until chicken is cooked through, about 12 minutes. Transfer chicken to a plate, reserving stock, and let cool.
Heat olive oil in a medium saute pan over medium heat. Add onion; cook until soft and translucent, about 4 minutes. Add garlic, jalapeno, and cucumbers; cook 1 minute more. Add reserved chicken stock, and bring to a simmer; cook until cucumbers are tender, about 5 minutes. Remove from heat; let cool slightly.
Working in batches, transfer cucumber mixture to a blender or food processor, and puree until smooth. Add coconut milk and cilantro to last batch, pureeing until cilantro is very finely chopped. Transfer to a large bowl, and cover with plastic wrap; place in refrigerator until soup is completely cool. Stir in lime juice, and season with salt and pepper.
To serve, shred chicken into bite-size pieces. Ladle soup into bowls; top each with chicken, and garnish with cilantro.

Baked Cauliflower Custards

1 head cauliflower (about 1 ½ pounds), cut into small florets (about 8 cups)
2 tablespoons extra-virgin olive oil
Coarse salt and freshly ground pepper
3 tablespoons unsalted butter
3 tablespoons all-purpose flour
3 cups whole milk
2 tablespoons coarsely grated Parmigiano-Reggiano
Pinch of freshly grated nutmeg
1 ½ cups finely grated Gruyere (about 4 ounces)

Preheat oven to 425 degrees. On a rimmed baking sheet, toss cauliflower with oil. Season with salt and pepper. Spread in a single layer and roast, turning once, until golden and crisp, 20 to 25 minutes.
Reduce oven temperature to 325 degrees. Melt butter in a medium saucepan over medium-high heat. Add flour and cook, stirring, 1 minute. Add milk, whisking until mixture just comes to a simmer. Gently simmer, stirring constantly, until mixture is thickened slightly, about 12 minutes. Remove from heat; stir in Parmigiano-Reggiano, nutmeg, and 1/2 cup Gruyere. Season with salt and pepper.
Divide cauliflower among six 8-ounce gratin dishes. Pour cream mixture over vegetables. Sprinkle with remaining 1 cup Gruyere.
Place gratin dishes on a rimmed baking sheet. Bake until bubbly and golden brown in spots, 23 to 25 minutes. Let cool slightly before serving.

]]>Mon, 17 Aug 2026 18:54:34 GMThttps://www.hancockfamilyfarm.com/flog/week-9Vegetable List

Brussels Sprouts
Mokum Carrots
Cauliflower
Rainbow Chard
A World Of Eggplant
Orion Fennel
Curly Kale
Lacinato Kale
Ailsa Craig Sweet Onions
Bell Peppers
Mystery Hot Peppers
White Ice Scallions
Shallots
Some Sungolds
Tomatoes
PYO Herbs, Flowers & Husk Cherries

Notes from the Farm

I typically think of season as social & cultural phenomenons rather than a biological change and passing of time.
We're fortunate to have 4 distinct, beautiful, classic seasons here in Maine. And I think the four meteorological/biological seasons are stunning.
But when I think about seasons, I don't think about warm sun or autumnal oranges or driven white snow... I think about people. I think about seeing my ski friends, or the summer folks who come and occupy space in the community... I think about Bill's orchard and the characters at the Fryeburg Fair... and I think bigger to the family and friends I took for stone fixtures who are now passed so long that I can't remember their voices, or the babies I knew that are somehow already having babies of their own.
I think about people when I think about seasons... I think about relationships and laughs, missed connections and shared experience... weather, plants, animals all come and go with the changing year, but so do the people... and people can make anything special.


Recipes

Fried Brussels Sprouts

Vegetable oil, for frying
1 pound brussels sprouts, halved lengthwise (4 cups)
Kosher salt
3 small shallots, peeled and thinly sliced into rounds (½ cup)
2 Fresno or red finger chiles, thinly sliced into rounds (⅓ cup)
2 tablespoons fresh lime juice
1 tablespoon maple syrup or honey

In a heavy-bottomed pot, heat 2 inches of oil over medium-high. When oil reaches 360 degrees on a thermometer, carefully add 1/3 of the brussels sprouts. Cook, turning occasionally, until crisp and golden brown, 2 to 3 minutes. Transfer to a paper towel-lined tray with a slotted spoon and sprinkle with salt. Fry remaining sprouts in batches, returning oil to 360 degrees between each batch. Add shallots and chiles to oil and fry until slightly wrinkled and just beginning to color, 1 to 2 minutes. Transfer to tray with sprouts.
Whisk lime juice and maple syrup in a large bowl. Add brussels sprouts, shallots, and chiles, tossing to coat evenly in lime mixture. Season with more salt to taste. Serve immediately.



Homemade French Onion Soup

4 tablespoons unsalted butter, cut into tablespoon-sized pats
1 tablespoon extra-virgin olive oil
2 pounds white ontions, cut in half lengthwise and sliced ¼-inch thick
1 teaspoon sugar
1 tablespoon all-purpose flour
½ cup dry sherry
3 1/2 cups beef stock
2 teaspoons chopped fresh thyme
Coarse salt and freshly ground black pepper
1 small French baguette, sliced on a bias into ¾-inch thick pieces
12 ounces medium-hard cheese, such as a combination of Gruyere, Fontina, or Swiss, grated on the large holes of a box grater (about 1 ½ cups)

Cook onions: Melt butter and olive oil in a large Dutch oven or heavy pot over medium heat. Add onions. Spread them out in as thin a layer as possible. Sprinkle with sugar, and cook, stirring as needed to keep onions from sticking, until they are melting and soft, golden brown, and beginning to caramelize, about 1 hour.
Add remaining soup ingredients and simmer: Sprinkle flour over onions, and stir to coat. Add sherry, stock, and thyme, and bring to a simmer. Cook, partially covered, for about 30 minutes, to allow the flavors to combine. Season with salt and pepper to taste.
Toast bread slices: Meanwhile, preheat broiler. Arrange bread on a rimmed baking sheet and broil until deep-golden brown on both sides, about 1 to 2 minutes per side; set aside.
Top with toasts and cheese, then broil: Ladle 1 cup hot soup into four 13-ounce ramekins or ovenproof bowls. Arrange the bowls on a rimmed baked sheet. Place 2 slices of toasted bread over each bowl of soup to cover the surface of the soup completely. Sprinkle 3 ounces grated cheese over bread in each bowl, and place under broiler until cheese is melted and crusty brown around the edges. Serve immediately.



Tricolor-Salad Pizza

6 tablespoons extra-virgin olive oil
1 pound Quick and Easy Pizza Dough
Kosher salt and freshly ground pepper
8 ounces fresh salted mozzarella, thinly sliced
10 ounces cherry tomatoes, halved (2 cups)
Parmigiano-Reggiano, finely grated, for sprinkling
1 tablespoon white-wine vinegar
½ teaspoon dried oregano
4 cups loosely packed baby arugula (or 1 bunch regular)

Preheat oven to 450° with a pizza stone or baking sheet set on a rack in lowest position. Drizzle 3 tablespoons oil onto a rimmed quarter-sheet pan (9 by 12 1/2 inches). Stretch dough to edges of pan. Drizzle evenly with 1 tablespoon oil; season with salt and pepper. Top with mozzarella, leaving a 1/2-inch border, then tomatoes, cut-sides up.
Bake in pan on stone until bubbly and crust is golden brown and set on bottom, 20 to 22 minutes. Sprinkle generously with Parmigiano. Whisk together vinegar, oregano, and remaining 2 tablespoons oil in a large bowl; season with salt and pepper. Toss with fennel and arugula to evenly coat. Top pizza with salad; serve immediately with more Parmigiano.





]]>Mon, 10 Aug 2026 18:53:09 GMThttps://www.hancockfamilyfarm.com/flog/week-8Vegetable List

Golden Beets
Purple Cauliflower
Romanesco Cauliflower
Swiss Chard
Cucumb'o'rama
A Multitude of Eggplant
Orion Fennel
Curly Kale
Lacinato Kale
Ailsa Craig Sweet Onions
Bell Peppers
A Multitude of Hot Peppers
White Ice Scallions
Ruby Red Shallots
Sungolds
Tomatillos
Tomatoes
PYO Husk Cherries, Flowers, and Herbs.

Notes from the Farm

When I started farming, I had no idea it would end up looking something like this...
This, The Hancock Family Farm, wasn't the goal... to be honest, there was no goal... we exist in blissful myopia.
I've never had a plan, a business plan, a goal or a hope. I've just had the moment, and the memory of the moment. It's been lovely really... and the deeper I get, the less I feel like I need a plan.
To be fair, I should have thought this all through. I should have done some market research, branded the farm in a meaningful way, created institutionalized relationships with wholesale clients. I should have cultivated a relationship with a business manager... but I didn't, and most days I'm fairly glad of that.
We don't look to the future. I don't know what will be in the share next week. I don't know what farm tasks we'll accomplish. I don't really know who is going to be farming here from day to day... and it works. And I think it works because we commit to it, to the mentality of being here now, of not trying to square peg a round hole and recognizing that just because we're doing what needs to be done at a given moment, it doesn't mean we're doing it in a panic.
I do try and put together a good plan and a good team each year... and we all try and do the best we can to support each other and execute the seasonal plan... but not at the cost of the moment.
I feel like the farm that we've built, blindly, thrives in it's ability to be responsive... rather than having strength through planning and control, I think we have found our strength in our flexibility and responsiveness... and I could have never dreamed that I'd be lucky enough to build a farm with so many caring, compassionate, dedicated farmers. The HFF is nothing but a reflection of Tara, Frayzer, Cait, Marly, Sarah, Emma, Matt, Two-Stroke, Julia, Emilee, Ashley, Tate and a hundred other amazing farmers. I couldn't have dreamed this farm, because I didn't know the players in the field... and I'm glad I wasn't too bullheaded and let the real heart of the HFF grow, in the hands of the farmers, slowly, blindly, responsively...


Recipes

Crispy Lemon-Parmesan Eggplant

¾ cup panko breadcrumbs
1 ½ ounces Parmigiano-Reggiano, grated (½ cup)
2 teaspoons grated lemon zest, plus 2 tablespoons fresh juice
Kosher salt and freshly ground pepper
½ cup extra-virgin olive oil, divided
1 large eggplant (about 1 ¾ pounds), cut lengthwise into 4 planks
2 teaspoons smoked paprika, plus more for sprinkling
¼ cup chopped fresh mint leaves
8 ounces cherry tomatoes, halved
5 ounces arugula

Preheat broiler on high with a rack 8 inches below element. Combine panko, cheese, and lemon zest; season with salt and pepper. Stir in 2 tablespoons oil to evenly coat. On a rimmed baking sheet, brush eggplant evenly with 2 tablespoons oil; season.
Broil, flipping once, until eggplant is tender and golden brown on both sides, about 10 minutes a side. Top evenly with panko mixture (about 1/3 cup on each plank) and broil until panko turns crisp and golden brown, 2 to 3 minutes.
In a large bowl, whisk together lemon juice, paprika, and remaining 1/4 cup oil; stir in mint and season. Drizzle about half of dressing over eggplant. Squeeze tomatoes over bowl to release juices, then drop them into dressing and toss with arugula to evenly coat. Serve over eggplant, sprinkled with more paprika.


Eggplant, Pistachio, and Pomegranate Pizza

1/3 recipe Basic Pizza Dough, or 3/4 pound store-bought dough
1 to 2 small eggplants, thinly sliced lengthwise into 6 strips
Extra-virgin olive oil
Coarse salt
Red-pepper flakes
½ cup salted pistachios, chopped
⅓ cup crumbled feta
⅓ cup pomegranate seeds (from 1 pomegranate)
¼ cup lightly packed cilantro leaves

Preheat oven to 475 degrees. Form dough (as directed in Basic Pizza Dough recipe) in a 9-by-13-inch rimmed baking sheet. Arrange eggplant lengthwise on dough, 3 slices side-by-side on top half, 3 on bottom half; press into dough. Drizzle with oil, and sprinkle with salt and red-pepper flakes.
Bake until cooked through and crust is golden on edges and bottom, about 18 minutes.
Using a metal spatula, slide pie onto a cutting board. Sprinkle with pistachios, feta, pomegranate seeds, and cilantro. Slice into 6 pieces and serve.


Grilled Ratatouille Muffaletta

1 medium eggplant, sliced into ½-inch rounds
Coarse salt
½ cup pitted mixed olives, such as Kalamata and Cerignola
2 pepperoncini, stemmed
½ cup fresh parsley
¼ cup mayonnaise
¼ cup olive oil, plus more for grilling
4 small tomatoes (1 pound), sliced into ½-inch rounds
1 medium zucchini, cut lengthwise ¼-inch-thick
1 jar (12 ounces) roasted red peppers, patted dry
1 (8-inch) round loaf rustic bread, split horizontally and hollowed out

In a colander, toss eggplant with 3/4 teaspoon salt. Let stand 30 minutes.
Meanwhile, in a food processor, pulse olives, pepperoncini, and parsley until very finely chopped. Transfer to a small bowl and stir in mayonnaise.
Heat a grill or grill pan to medium. Clean and lightly oil hot grill. Toss eggplant, tomatoes, and zucchini with oil and season with salt. Grill, turning frequently, until tender and slightly charred, about 4 minutes for tomatoes and about 7 minutes each for eggplant and zucchini.
Spread bread with olive mixture. Assemble sandwich with peppers, eggplant, zucchini, and tomatoes. Serve immediately or wrap in plastic and refrigerate for up to 4 hours.



]]>Mon, 03 Aug 2026 18:31:04 GMThttps://www.hancockfamilyfarm.com/flog/week-7Vegetable List

Oh Boy! Beets!
Napa Cabbage
Mokum Carrots
Romanesco Cauliflower
Swiss Chard
Raquel Sweet Corn
Cucumb'o'rama
Fairy Tale Eggplant
Magic White Finger Eggplant
Lacinato Kale
Kossak Kohlrabi
All The Head Lettuce
Ailsa Craig Sweet Onions
Bell Peppers
Hatch Green Chile Peppers
Mystery Hot Peppers
White Ice Scallions
Conservor Shallots
Sungolds
Maybe a Tomato
Some Kind of Zucchini and/or Summer Sqush
PYO Herbs
Husk Cherries
A Few PYO Flowers

Notes from the Farm

There are a lot of days that go into getting us to this point in the season... a lot of lifting and walking, hoeing and hand weeding, planting and pruning... enough days and enough work that it when we get to august, when we look around and see all the food, it's like we've just woken from an unintentional sweaty hot nap and we have no idea whats going on...
It's more fun having food that is exciting. I love all veggies... I really do. I love veggie and I love being outside... it's honestly dumb luck I found farming, it's turned out to be a pretty great way to spend my time. So I do love veggies, even the dumb ones, the boring and unimpressive... but nothing beats the layered joy of corn on tomatoes on eggplant on beets on peppers on lettuce on cauliflower on onions on shallots and on and on... Our season is woefully short, in truth, here in Maine, soil grown fresh produce (even amongst the season extensionists) is a delicacy... it's a culinary delicacy, but also an emotional delicacy... it's a cultural delicacy... something to be savored, with the heart, through time and generations.
August food is a manifested form of our collective history... a uniting joy... a reason to love.

Recipes

Hatch Chile Corn Pudding

4 cups corn off the cob
1 teaspoon coarse salt
3 scallions, thinly sliced
1 Hatch green chile, diced
3 tablespoons all-purpose flour
2 cups grated Monterey Jack cheese (6 ounces), divided
5 large eggs, room temperature
⅔ cup heavy cream
½ stick unsalted butter

Preheat oven to 350 degrees. Puree 3 cups corn in a food processor. Transfer to a large bowl, and stir in remaining cup corn, the salt, scallions, chiles, flour, and 1/3 cup cheese. In a separate bowl, whisk together eggs and cream just until combined. Stir into corn mixture.
Place butter in an 8-inch square baking dish, and place in oven until butter is melted, about 10 minutes. Pour batter into hot baking dish, and sprinkle top with remaining 1 2/3 cups cheese. Place a baking sheet on lower rack to catch any drips, and bake until puffed and bubbling and cheese is golden brown, 45 to 50 minutes. Let cool 30 minutes before serving.

Chilled Corn Soup With Corn Custard

For the Corn Custard (Optional)
Unsalted butter, softened, for ramekins and bowls
3/4 cup whole milk
1/3 cup heavy cream
2 large large eggs, plus 1 egg yolk
Kosher salt
6 tablespoons corn kernels

For the Corn Soup
4 ears corn, shucked
4 tablespoons unsalted butter
1 cup minced white onion
Kosher salt and freshly ground pepper
Minced or snipped chives


For the Corn Custards (Optional): Preheat oven, prep ramekins, and heat milk and cream: Preheat oven to 300°F. Butter six ramekins; place in a baking dish large enough to hold all of them. In a small saucepan, bring milk and cream to a simmer.
Whisk eggs and yolk, then add hot liquid; divide between ramekins: In a heatproof bowl, whisk together eggs and yolk; season with 1/4 teaspoon salt. Gradually whisk hot liquid into egg mixture. Divide mixture evenly among prepared ramekins. Add 1 tablespoon corn kernels to each ramekin.
Cook then cool and refrigerate custards: Place baking dish on oven rack and add boiling water until it comes halfway up sides of ramekins. Bake until custards are just set along edges but still wobbly in centers, about 30 minutes. Remove ramekins to a wire rack; let cool 15 minutes, then refrigerate, covered, at least 6 hours and up to 2 days.
For the Soup: Remove kernels, scrape cobs, and cook: Remove kernels from 3 corncobs, then scrape milk from those cobs into a bowl with kernels (you should have about 3 1/2 cups kernels); set aside. Combine scraped cobs and 5 cups water in a medium saucepan. Bring to a boil, then reduce heat and simmer 8 minutes.
Add remaining ear of corn; strain liquid: Add remaining whole ear corn; simmer 2 minutes more. Strain liquid, discarding cobs and setting aside whole ear. (You should have 4 cups corn broth.) Cut kernels off whole ear and refrigerate in an airtight container until ready to serve.
Add butter to pan, cook onion: Return saucepan to medium heat; add butter. When melted and foam subsides, add onion, season with salt, and cook until translucent, about 3 minutes. Stir in broth and reserved corn kernels and cob milk from bowl. Bring to a boil, then reduce heat to medium-low and simmer, partially covered, until corn is tender and sweet, about 10 minutes. Remove from heat; let cool 10 minutes.
Puree soup, cool, and refrigerate: Working in batches, transfer mixture to a blender and purée until very smooth, 2 to 3 minutes a batch. If desired, strain through a fine-mesh sieve for the silkiest texture. Let cool 15 minutes, then refrigerate in an airtight container until very cold, at least 4 hours and up to 3 days.
To serve: Run a paring knife around the edges of each custard, then dip bottoms into a bowl of hot water to loosen, about 30 seconds; invert into serving bowls. Ladle soup into bowls containing corn custard; garnish with chives and reserved chilled corn kernels.

Corn and Zucchini Orzo Salad

3 medium zucchini, diced
Coarse salt and ground pepper
8 ounces orzo (1 1/4 cups)
2 tablespoons extra-virgin olive oil
2 1/2 cups corn kernels (from 3 ears corn)
1/2 small red onion, chopped
1/2 jalapeño, seeded and diced
1 1/2 teaspoons lemon zest
2 tablespoons fresh lemon juice (from 1 lemon)
1/2 cup fresh basil leaves, torn
2 ounces feta, crumbled (1 cup)

Salt zucchini: Place zucchini in a colander and toss with salt. Place colander in sink and let sit 20 minutes.
Cook orzo: Meanwhile, in a large pot of boiling salted water, cook orzo according to package instructions. Drain and rinse under cold water to stop the cooking; transfer to a large bowl.
Cook corn: In a large skillet, heat 1/2 tablespoon oil over medium. Add corn and cook, stirring occasionally, until just tender, 4 minutes.
Add corn and remaining ingredients to orzo:
Add to pasta along with zucchini, 1 1/2 tablespoons oil, onion, jalapeno, and lemon zest and juice; season with salt and pepper. Stir in basil and feta.



]]>Mon, 27 Jul 2026 19:26:44 GMThttps://www.hancockfamilyfarm.com/flog/week-6Vegetable List

Booya Broccoli
Napa Cabbage
Mokum Carrots
Swiss Chard
Orion Fennel
Collard Greens
Cucumb'o'rama
Mediterranean Eggplant
Curly Kale
Lincoln Leeks
Muir Head Lettuce
Gold Frill Mustard Greens
Ailsa Craig Onions
Bell Peppers
White Ice Scallions
Sungolds
Some Kind of Zucchini and/or Summer Sqush
PYO Herbs
A Few PYO Flowers

Notes from the Farm

This week, the last week of July, almost always feels like the perfect week of the summer... it's that moment, the anxious excitement of summer has settled, but the joy induced exhaustion hasn't taken hold yet... It's just pure summer.
And the farm has weaponized that pure summer against us! So many fun things are happening right now... the broccoli is going hard, the sungolds have tipped over into serious production, we have more and more eggplant, fennel, cucumbers and onions... it just feels good.
The hard part is taking advantage of all the food... like trusting us when we tell you to use more fennel. Fennel is a wildly controversial vegetable and subject to some of the most unwarranted vegetable prejudiced. Yes, fennel can, and does, taste like licorice when it's raw... but cooked, slowly, caramelized or roasted, it becomes something else... it's sweet, floral, onion-like and easily incorporated into any dish you love.
For decades I've included a recipe for onion fennel pizza with fontina... for the sake of those of you who have endured seeing that recipe every late July, I'm omitting it... but for the fennel curious, or more importantly, the self proclaimed fennel hater, it's worth a search on your computer phone. Fennel, Onion, Fontina Pizza. Trust me, it's worth it... and do it before summer wears you out.

Recipes

Fried Eggs with Collards and Mushrooms

For the Sage-Chile Butter (optional)
4 tablespoons unsalted butter
1 tablespoon small sage leaves
¼ teaspoon crushed red-pepper flakes
For the Eggs and Greens
2 tablespoons extra-virgin olive oil
10 ounces white button or cremini mushrooms, sliced
Coarse salt
2 garlic cloves, thinly sliced
6 cups collard greens (cut into 1/4-inch-wide ribbons)
2 tablespoons water
2 tablespoons unsalted butter
4 large eggs
Garnish: finely grated Parmesan cheese

Make the sage-chile butter: Melt butter in a saucepan over medium heat. Add sage and red-pepper flakes. Simmer until sage is crisp, about 3 minutes.
Make the eggs and greens: Heat a large, heavy skillet (preferably cast iron) over high heat. Swirl in oil. Cook mushrooms with 1/2 teaspoon salt until golden and tender, 4 to 5 minutes. Reduce heat to medium. Stir in garlic, then greens and water. Cook, stirring, until greens wilt. Add unsalted butter, and stir until melted.
Push greens to make 4 wells. Crack 1 egg into each. Season with salt. Cook for 4 minutes. Let stand until whites are set but yolks are still runny, about 4 minutes. Drizzle with sage-chile butter. Garnish with cheese.


Labneh Dip with Caramelized Onions and Fennel

3 tablespoons extra-virgin olive oil
2 medium sweet onions, such as Vidalia, chopped (3 ½ cups)
½ bulb fennel, cored and chopped (1 ¼ cups)
1 teaspoon fresh thyme leaves, plus more for serving
Kosher salt
⅓ cup dry sherry
2 teaspoons Worcestershire sauce
16 ounces labneh or plain Greek yogurt
1 small clove garlic, minced (½ teaspoon)
Crackers and crudités, for serving

In a large saucepan, heat 2 tablespoons oil over medium. Add onions, fennel, thyme, and 1/4 teaspoon salt. Cook, stirring often, until brown, about 45 minutes. (If necessary, add a splash of water to keep onions from sticking.) Add sherry and Worcestershire; cook until evaporated, about 5 minutes. Let cool completely.
Stir together labneh, garlic, and 1 teaspoon salt. Spread into a bowl or plate; top with onion mixture. Drizzle with remaining 1 tablespoon oil, sprinkle with more thyme, and serve with crackers and crudités.


Pappardelle with Quick Fennel Ragu

¼ cup extra-virgin olive oil
1 cup finely chopped onion
1 cup finely chopped fennel, plus chopped fronds for serving
Kosher salt and freshly ground pepper
1 tablespoon minced garlic (from 2 cloves)
2 tablespoons tomato paste
1 pound ground beef (85% lean), preferably grass-fed
1 28-ounce can whole peeled tomatoes, pureed
1 pound pappardelle
Grated Parmesan and red-pepper flakes, for serving

Heat 2 tablespoons oil in a large, straight-sided skillet over medium-high. Add onion, fennel, and a pinch of salt. Cook, stirring, until vegetables are softened and beginning to brown, 7 to 8 minutes. Stir in garlic and tomato paste; cook 1 minute more. Add 2 cups water and beef, breaking up meat with the back of a spoon. Reduce heat to low and simmer, covered, 15 minutes. Uncover, add tomatoes, and season with salt and pepper. Increase heat to medium high; cook until sauce is thickened, 12 to 15 minutes.
Meanwhile, cook pasta in a large pot of salted boiling water until al dente. Drain, reserving 1 cup water. Return pasta to pot; add sauce, 1/4 cup pasta water, and remaining 2 tablespoons oil. Toss to evenly coat pasta, adding more pasta water as needed. Serve, topped with fennel fronds, cheese, and pepper flakes.
]]>Mon, 20 Jul 2026 18:09:40 GMThttps://www.hancockfamilyfarm.com/flog/week-5Vegetable List

Astro Arugula
Booya Broccoli
Napa Cabbage
Swiss Chard
Cucumb'o'rama
Magic White Finger Eggplant
Curly Kale
Lacinato Kale
Kossak Kohlrabi
Lincoln Leeks
All The Head Lettuce
Gold Frill Mustard Greens
Bell Peppers
Mystery Hot Peppers
White Ice Scallions
Spoon Spinach
Some Sungolds
PYO Herbs
A Few PYO Flowers

Notes from the Farm

A leek is just a mild onion... sort of. Use it like onion. I purposely plan for Leeks to come this early, well before potato season, so that they all don't end up as potato leek soup... leeks are great any way you'd use an onion, but sweeter and more elegant.

Our eggplants are culinary varieties... you don't need to peel or salt them. These eggplants are not at all like the industrial eggplants most folks are used to... The Magic White Finger are long and sweet, and while they do take a little more handling, you can do anything you would do with eggplant with them... roast them, halve them, pan sear, cut into little rounds and mixed with olives and capers... it's a magical little eggplant.

Kind of riding the coat-tales of last week's newsletter, I'd love to encourage you to think about the food you're getting here differently than you might otherwise... give the food the opportunity to sing in a different key, play a different role in the band.

We're on the edge of everything letting loose on the farm... it's time to embrace the madness.

Recipes

Roasted Eggplant Sandwich with Soy-Lime Glaze

2 medium eggplants (1 ½ pounds total), stems trimmed, cut crosswise into 1-inch rounds (about 12 slices)
Kosher salt
2 tablespoons reduced-sodium soy sauce or tamari
2 tablespoons fresh lime juice
5 tablespoons unseasoned rice vinegar
1 tablespoon plus 1 teaspoon sugar
1 clove garlic, minced
¼ cup extra-virgin olive oil
1 carrot, peeled and julienned
2 radishes, julienned
1 mini cucumber, thinly sliced
1 loaf soft French bread
¼ cup mayonnaise
1 jalapeño, thinly sliced
½ cup packed fresh cilantro leaves or small sprigs

Sprinkle eggplant slices generously with salt; arrange on a wire rack set over a baking sheet. Let stand 30 minutes, then pat dry with paper towels. In a bowl, stir together soy sauce, lime juice, 1 tablespoon vinegar, 1 tablespoon sugar, and garlic.
Preheat oven to 425°F. Arrange eggplant in a single layer on a parchment-lined baking sheet. Brush both sides of eggplant with oil. Roast, flipping halfway, until golden brown and very tender, about 30 minutes. Brush both sides of eggplant with soy mixture; continue roasting until caramelized, 7 to 10 minutes more.
Meanwhile, toss together carrot, radishes, cucumber, 1/2 teaspoon salt, and remaining 4 tablespoons vinegar and 1 teaspoon sugar.
Slice bread into quarters and halve lengthwise. Spread mayonnaise on cut sides and top with roasted eggplant, pickled vegetables, jalapeño, and cilantro. Serve immediately.


Roasted-Eggplant Dip with Greek Yogurt

3 medium eggplants (about 2 pounds)
1 small garlic clove, minced
Coarse salt and freshly ground pepper
½ cup plus 2 tablespoons extra-virgin olive oil, plus more for drizzling
½ cup plain full-fat Greek yogurt
¼ cup fresh lemon juice (from 2 lemons)

Using tongs, cook eggplants one at a time over the flame of a gas burner (or a grill), turning as skin chars and bubbles, until completely soft, about 15 minutes. (If eggplant doesn't soften, finish cooking on a baking sheet in a 375-degree oven.) Let stand until cool enough to handle, about 15 minutes. Peel off charred skin and discard. Coarsely chop the eggplants, and place in a colander to drain, about 1 hour. Finely chop, and transfer to a bowl.
Using a chef's knife, press flat side of blade back and forth across garlic and 1 1/2 teaspoons salt to make a paste. Mix into eggplant. Stir in oil. Mix in yogurt and lemon juice, and season with salt and pepper. (Dip can be refrigerated, for up to 1 day.) Drizzle with oil before serving.

Onion-and-Leek Focaccia

Unbleached bread flour, plus more for dusting
4 ¾ cups unbleached bread flour
2 ¼ cups warm water (about 110 degrees)
¾ teaspoon active dry yeast (not rapid-rise; from 1 ¼-ounce envelope)
⅓ cup plus 3 tablespoons extra-virgin olive oil
6 medium onions, halved and sliced ½ inch thick
1 tablespoon plus 1 ½ teaspoons kosher salt
3 leeks, white and light green parts only, roots untrimmed
1 bunch fresh chives
1 bunch fresh rosemary, small sprigs only
Flaky sea salt, for sprinkling

Place flour in bowl of mixer; mix water and yeast: Add flour to the bowl of an electric mixer fitted with the dough hook attachment. In a liquid-measuring cup, stir together water and yeast until yeast is dissolved.
Mix yeast mixture with flour; cover and let stand: Add yeast mixture to flour and mix on medium speed until combined. Cover with plastic wrap and let stand in a warm place until doubled in bulk and bubbling, about 2 hours.
Caramelize onions: In a large skillet, heat 2 tablespoons oil over medium-low. Add onions and slowly cook until dark golden and caramelized, about 45 minutes. Let cool.
Mix onions into dough: Add salt and onions to dough and mix on low speed 5 minutes. Increase speed to medium and mix 30 seconds (dough should be loose and sticky).
Fold dough: Using a dough scraper, turn dough out onto a well-floured surface. Fold bottom edge of dough up toward center of dough and pat gently to deflate. Fold top edge down toward center, overlapping bottom edge slightly and pat gently. Repeat folding process 8 to 9 times, tapping off excess flour as you work (dough will be difficult to handle, but try not to incorporate too much flour).
Place dough in bowl and leave to rise: Gently transfer dough to a large bowl, seam-side down. Cover with plastic wrap and let stand in a warm place until doubled in volume, about 1 hour.
Repeat folding: Turn dough out again onto a well-floured surface; repeat folding process. Return dough to bowl, cover with plastic wrap, and let stand in a warm place until doubled in volume, 1 hour more.
Place pizza stone in oven and preheat oven: Place a pizza stone on floor of a gas oven with racks removed or bottom rack of an electric oven. Preheat oven to 450°F at least 45 minutes (425 degrees if using a convection oven).
Prep leeks and herbs: Slice leeks lengthwise 1/4 inch thick. Rinse well and pat dry. Coat leeks, rosemary, and chives with 1 tablespoon oil.
Prep baking sheet and spread dough in pan: Use remaining 1/3 cup oil to coat surface of a 13-by-17-inch rimmed baking sheet. Turn dough out onto sheet, coating bottom with oil. Using oiled fingertips, push dough out toward edges of sheet. If dough starts to retract, let stand 5 minutes, then continue until it reaches edges of sheet.
Add leeks and herbs, cover and let stand: Arrange leeks, chives, and rosemary lengthwise on dough, pressing gently to adhere. Cover with plastic wrap and let stand 45 minutes, occasionally pressing dough toward edges.
Add salt and more oil if needed: Liberally sprinkle dough with flaky salt. Dough should be well oiled; if necessary, drizzle with up to 2 tablespoons more oil.
Bake:
Bake, rotating halfway through, until bottom is golden brown, 30 to 35 minutes. Immediately slide focaccia out of pan onto a wire rack. Drizzle with any reserved oil in pan and sprinkle with more flaky salt. Let cool slightly. Foccacia may be served warm or at room temperature.


Scalloped Potatoes with Leeks

2 tablespoons unsalted butter, plus more for baking dish
2 leeks, trimmed, thinly sliced, and rinsed well (about 1 cup)
6 russet potatoes (2 ½ pounds), peeled and thinly sliced
½ teaspoon coarse salt
⅛ teaspoon freshly grated nutmeg
Freshly ground pepper, to taste
8 ounces Gruyere cheese, shredded (about 3 cups)
1 cup heavy cream
1 cup homemade or low-sodium store-bought chicken stock

Preheat oven to 350 degrees. Butter a 12-cup baking dish. Melt butter in a skillet over medium heat. Add leeks, and cook until translucent, 3 to 4 minutes. 
Arrange 1/3 of the potatoes in dish, slightly overlapping slices. Sprinkle with 1/2 of the salt, 1/2 of the nutmeg, and pepper, followed by 1/2 of the leeks and 1/3 of the cheese. Repeat. Top with remaining potatoes in a spiral. Sprinkle with remaining cheese. Combine cream and stock. Pour over cheese and potatoes. Cover with parchment and foil. (Mixture can be refrigerated overnight.)
Bake for 30 minutes. Increase temperature to 425 degrees, uncover, and cook until top is golden brown and potatoes are tender, about 45 minutes. Let rest for 15 to 30 minutes before serving. ]]>Mon, 13 Jul 2026 18:27:57 GMThttps://www.hancockfamilyfarm.com/flog/week-4Vegetable List

Astro Arugula
Golden Beets
Green Cabbage
Napa Cabbage
Curly Kale
Lacinato Kale
Kossak Kohlrabi
All The Head Lettuce
Baby Lettuce
Gold Frill Mustard Greens
Mystery Hot Peppers
White Ice Scallions
Spoon Spinach
Some Sungolds
Some Kind of Zucchini and/or Summer Sqush
PYO Herbs
A Few PYO Flowers

Notes from the Farm

Napa Cabbage is not cabbage... it's a lettuce that you can cook if you want. Napa Cabbage is the perfect vegetable. It is sweet, crisp, tender, flavor forward, stores indefinitely, and is culinarily dynamic. My favorite romaine lettuce is Napa Cabbage. My favorite iceberg lettuce is Napa Cabbage. Napa Cabbage, sliced thin from the top makes the best Cesar Salad; Quartered, or eighthed, makes the best Wedge Salad; Thin sliced and lightly dressed, makes the best burger topping.
Napa Cabbage is not cabbage... it is a robust lettuce.
That said, it is also amazing cooked with chili sauce and noodles, quick pickled into kimchi, or used as a wrapper for steamed dumplings.
And to be sure that none of all you all try and use it like cabbage, this week we also included a cabbage...
I think most all vegetables deserve to be looked at a second time. It's so easy to box vegetables into a certain roll... reduce them to the repetitive lane they were assigned in 1952. Vegetables are just like people, like that little child in you that thinks they can fly or that unicorns exist... vegetables dream of flying just like us, and are too often scolded into the mundane.
It's never been easier to get weird with food... next time you're at Hannaford's, grab some hard to pronounce jarred sauce you've never tried from the International aisle, pour it over some Kohlrabi and beets you've roasted together, lay it over a bed of Napa Cabbage, and then come back the next week and tell me I'm a goober and you'll never trust my cooking advice again.
I'm a huge believer that the goal isn't to cook a perfect meal, food is for adventure, and more often than not, the best adventures typically don't go as planned.

Recipes

Zucchini-Scallion Fritters

1 pound (about 2 medium) zucchini, coarsely grated
Coarse salt and ground pepper
1 large egg
2 scallions, finely chopped
½ cup all-purpose flour, (spooned and leveled)
½ cup vegetable oil
Sour cream, for serving

Place zucchini in a colander set in the sink, and toss with 1 teaspoon salt; let drain 10 minutes. Press out as much liquid as possible.
Whisk egg in a large bowl; mix in zucchini, scallions, flour, and 1/4 teaspoon pepper until combined.
Heat oil in a large skillet over medium heat. Cook fritters in two batches: Drop six mounds of batter (2 tablespoons each) into skillet; flatten slightly. Cook, turning once, until browned, 4 to 6 minutes. Transfer to a papertowel-lined plate; sprinkle with salt. Repeat with remaining batter. Serve immediately, with sour cream.


Zucchini Bruschetta

2 medium zucchini
Coarse salt and freshly ground pepper
3 tablespoons unsalted butter
¼ cup minced scallion
¼ teaspoon red-pepper flakes
Toasted baguette slices
Extra-virgin olive oil, for serving

Shred zucchini on the large holes of a box grater. (You should have about 4 cups.) Toss with 1/2 teaspoon salt in a colander set over a bowl. Let stand 10 minutes. Squeeze out excess moisture with your hands.
Melt butter in a large skillet over medium-high. Add scallion; cook 1 minute. Add zucchini; cook until tender and golden, 5 minutes. Stir in red-pepper flakes; season with salt and pepper. Serve atop baguette slices, drizzled with olive oil.

Zucchini Gratin

2 tablespoons butter
2 medium zucchini (about 7 ounces each), sliced crosswise ¼ inch thick
2 medium yellow squash (about 7 ounces each), sliced crosswise ¼ inch thick
2 shallots, minced
2 garlic cloves, minced
Coarse salt and ground pepper
½ cup heavy cream
1 cup panko
½ cup grated Parmesan cheese

Preheat oven to 450. In a large skillet, melt butter over medium heat; add zucchini, yellow squash, shallots, and garlic. Season with salt and pepper. Cook, stirring occasionally, until zucchini and squash are crisp-tender, 4 to 6 minutes.
Add cream, and cook until thickened, about 5 minutes. Remove skillet from heat; stir in 1/2 cup panko and 1/4 cup Parmesan.
Spoon mixture into a shallow 2-quart baking dish. Sprinkle with remaining panko and Parmesan; season with salt and pepper. Bake until top is golden, 8 to 10 minutes.



]]>Mon, 06 Jul 2026 19:21:49 GMThttps://www.hancockfamilyfarm.com/flog/week-3-welcome-summer-membersVegetable List

Astro Arugula
OH BOY! Beets!
Kossak Kohlrabi
Baby Lettuce
Head Lettuce
White ICE Scallions
Red Gem Scallions
Spoon Spinach
Some Kind of Zucchini and/or Summer Squash
PYO Herbs

Notes from the Farm

There are days where I feel like I'm trading my life, my years, for dollars... it's not a good feeling, it's not why I farm.

The way I fell so comfortably into farming is that it seemed to get me out of the transactional nature of everyday life... once I started farming I realized there wasn't a one to one paycheck, there wasn't a predictable schedule, that the farmer community existed outside of civil society, and just like that, I was hooked.
As seasons turned into years and then decades, as I switched from working, to managing, to running and then moving farms, I realized I was getting closer than I would like to touching the veil of modern commodified agriculture... slowly drifting from the world of make-believe that drew me to farming in the first place. The CSA is the piece that keeps us centered... antidote to essentially all my farming woes

Being a member of the CSA isn't a transaction. It's true that at it's simplest, you're paying money and receiving food for that money... but breaking it down into a series of 14 or 8 transactions is nonsense. It's not about the dollar value, it's about the impulse to make our community a better place. You're not paying for food, you're supporting us, investing in our farm, putting faith in our ability to not only grow for you, but for the whole community... and in turn, we're going to farm our brains out to make sure you have what you want or need for food & flowers.
As a member, you support our farm... and as a farm, we try our darnedest to take as good of care of you as we can. It's not a transaction, it's an agreement that having a farm in Casco is a good idea, and together we can create the necessary enviroment to make sure that this farm can serve as many people as the soil will allow.

Thank you for supporting this farm, for helping us build a place that can feed people based on the desires of the community, not the profitability of the crop.
I feel pretty lucky to get to farm for you all...

Recipes

Sauteed Beet Greens

1 tablespoon extra-virgin olive oil
1 clove garlic, thinly sliced
2 teaspoons tomato paste
8 ounces beet greens, stems thinly sliced (about 1 cup), leaves torn (about 4 cups)
¼ teaspoon coarse salt

Heat oil in a large skillet over medium heat. Add garlic and tomato paste; cook, stirring, 1 minute. Add beet-green stems and cook, stirring frequently, until softened, about 2 minutes.
Add beet-green leaves and 2 to 3 tablespoons water. Cook, stirring frequently, until tender, about 2 minutes. Season with salt and serve.
Anchovy variation: Substitute 2 chopped anchovies for tomato paste, and reduce salt to 1/8 teaspoon.

Ginger-coconut variation: Substitute an equal amount of coconut oil for olive oil, and 1 teaspoon grated peeled fresh ginger for tomato paste.

Kohlrabi, Apple, and Shiso Slaw

3 ½ cups peeled and julienned kohlrabi (from 2 pounds)
4 teaspoons fresh lime juice
1 teaspoon finely grated lime zest
1 tablespoon thinly sliced Fresno chile
2 tablespoons extra-virgin olive oil
Kosher salt
1 ½ cups julienned sweet, crisp apple (such as Fuji)
¼ cup fresh shiso leaves, roughly chopped
¼ cup sparsley leaves, roughly chopped

Soak kohlrabi in a bowl of ice water until crisp, 10 minutes. Drain well.
Whisk together lime juice and zest, chile, and oil. Season with salt. Toss with kohlrabi, apple, and herbs. Season with more salt, if desired; serve.

Pizza Bianca

All-purpose flour, for dusting and rolling
1 pound pizza dough, thawed if frozen
½ cup whole-milk ricotta cheese
1 tablespoon plus 2 teaspoons extra-virgin olive oil
1 garlic clove, minced
Coarse salt and ground pepper
1 ½ cups shredded mozzarella
⅓ cup grated Parmesan or Pecorino Romano
2 cups baby arugula

Preheat oven and roll dough: Preheat oven to 500°F. Lightly dust a work surface, rolling pin, and a baking sheet with flour. Roll dough out to a 13-inch round and transfer to sheet.
Mix ricotta, oil and garlic: In a small bowl, stir together ricotta, 1 tablespoon oil, and garlic; season with salt and pepper.
Spread cheeses on dough: Spread ricotta mixture on dough, leaving a 1/2-inch border. Top with mozzarella, then Parmesan. Brush 1 teaspoon oil on edge of dough.
Bake: Bake until crust is golden and cheese is melted and browned in spots, 12 to 14 minutes.
Toss arugula with oil and top pizza: In a small bowl, toss arugula with 1 teaspoon oil and season to taste with salt and pepper. Top pizza with arugula and serve.



]]>Mon, 29 Jun 2026 17:21:45 GMThttps://www.hancockfamilyfarm.com/flog/week-2Vegetable List

Swiss Chard
Curly Kale
Baby Lettuce
Head Lettuce
White Ice Scallions
Strawberries*

Notes from the Farm

The perfect season is where you think it is... ya' know?

My folks, later in their lives, picked up hiking... they were not fit, and they did not make it look good, but they did it... every other day, for decade or more.
Holly and Tom were the types of hikers that looked like they were struggling on the gentle down hill slopes... there wasn't really a second gear, slow up, slow down, slow getting ready, slow getting to the car. Everything about hiking for them looked terrible... but it wasn't.
They really embodied the “you are there” ethos. They always made it to the top, no matter the distance, no matter the elevation. But the top carried no more weight than the first step, or lunch spot, or water break, or bleak quiet trudge... when asked on the way down, by hikers headed up, “are we almost there?”, the response was always, “you are there”. Destinations matter, journey's matter, but for my folks, they measured immense totalities in seconds, and those seconds compounded.

I'm not my folks, but I'm from them and certainly inspired by them. To the question, “has it been a good season,” my answer often starts with a complaint... I dig out of my head with complaints... but in my heart I always think, it's perfect. Every season is the perfect season. Every day farming is the perfect day farming... every crew... every farmer... it's all perfect.
We don't need the right weather, or the right market, or the right crew, or the right customers. It's all right, it's all perfect.
Any day we get to farm, farm for you, for us... that's a good day.
We are there.
It is a perfect season.

Recipes

Spaghettini With Charred Scallions and Pea
2 tablespoons extra-virgin olive oil
2 tablespoons unsalted butter, divided
1 large bunch scallions, chopped (2 cups)
Kosher salt and freshly ground pepper
2 cloves garlic, minced
1 cup fresh shelled peas
8 ounces asparagus, trimmed and cut into 1-inch pieces
12 ounces spaghettini
4 ounces Pecorino Romano, grated (1 cup), plus more for serving
1 teaspoon julienned lemon zest, plus 1 tablespoon fresh juice

Heat oil and 1 tablespoon butter in a large skillet or braiser over medium-high. Add scallions; season with salt and pepper and cook, stirring occasionally, until golden and beginning to char, 4 to 5 minutes.
Stir in garlic, peas, and asparagus. Add 1/4 cup water, cover, and simmer until vegetables are crisp-tender, 3 to 4 minutes. Season to taste.
Meanwhile, bring a large pot of salted water to a boil. Add pasta and cook per package directions until al dente. Reserve 1 cup pasta water; drain. Add pasta to skillet along with 1/2 cup pasta water and remaining 1 tablespoon butter.
Stir vigorously, adding more water as needed, 1 tablespoon at a time, to create a silky sauce. Remove from heat; stir in cheese, zest and juice, and more pasta water if needed. Season and serve, with more cheese and pepper.

Herb and Scallion Rice
1 ⅔ cups water
½ cup packed fresh cilantro
¼ cup packed fresh mint
2 scallions, chopped
1 garlic clove
1 tablespoon vegetable oil
1 cup jasmine rice
Coarse salt

Puree water, cilantro, mint, scallions, and garlic in a blender until smooth.
Heat oil in a small saucepan over high heat. Add rice, and stir to coat. Cook until slightly toasted, 1 to 2 minutes. Add herb puree and 1 teaspoon salt. Bring to a simmer. Reduce heat to low, and cook, covered, for 20 minutes.
Remove from heat, and let stand, covered, for 10 minutes. Fluff with a fork before serving.

Cheddar-and-Scallion Savory Pancakes
2 cups unbleached all-purpose flour
2 teaspoons sugar
1 ½ teaspoons baking powder
½ teaspoon baking soda
Kosher salt and freshly ground pepper
2 large eggs, room temperature
1 ½ cups low-fat buttermilk, room temperature
2 tablespoons safflower oil, plus more for skillet
1 cup shredded sharp white cheddar (2 ½ ounces)
3 scallions, thinly sliced (½ cup), plus more for serving
Crisp-cooked bacon and Greek yogurt, for serving

Whisk together flour, sugar, baking powder, baking soda, and 1 teaspoon salt in a bowl. Add eggs, buttermilk, and oil; whisk until just moistened. (Do not overmix; a few small lumps are fine.) Fold in cheese and scallions.
Heat a large nonstick skillet over medium. Drizzle skillet with oil; rub with a paper towel to evenly coat. Cooking in batches, ladle 1/4 cup batter per pancake into skillet, spreading in an even circle. Cook until edges begin to set and undersides are golden, 2 to 3 minutes. Flip; cook until golden and crisp, 2 to 3 minutes more. Top with more scallions, bacon, yogurt, and pepper; serve.




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