Week 3

Vegetable List

Swiss Chard
Orion Fennel
Champion Collard Greens
Lacinato Kale
Kossak Kohlrabi
Lincoln Leeks
Muir Head Lettuce
New Red Fire Lettuce
PYO Flowers
PYO Herbs

Notes from the Farm

A farm season is the culmination of Greenhouse to Frost in a calendar year... but really, when you look closely, it's dozens of little agricultural vignettes layered over each other, countless instruments making a symphony of food, hundreds of little seasons patched together to build the larger quilt of the 2025 growing season. And like the veggies, there are farmers here all season, but they are not all one thing, or stay here the same amount of time...

Elsa, Lydia and I got the greenhouses going in the late winter. Elsa was a live-in farmer in '23, is still in the area, farms in Windham, but has been coming back for the greenhouse work. Lydia farmed with us last season, lives nearby, and came back this year. Lydia has been the singular constant this season, a mix of humor and work ethic, an ability to anticipate the needs of the farm, and a kind mirror that calls me out. So we started with some hourly locals, and then came the live-ins...

Winter came in spring. They've been here 10 weeks, longest of the live-ins... and their season will end in mid August when they head to the Netherlands for grad school. A few weeks after Winter, Faye, hot off her graduation from UNE joined the fold and then there were two... until Louis, also freshly minted from COA, and we started to have enough live-ins to build some momentum. Maggie, farming her way north from Chiapas, a quick stop-off home in Nashville, onto an amazing animal operation in Pennsylvania, and finally to us by the end of June. And then, last week, Shelby landed from NYU... and with Shelby, the Live-in team has swelled to it's biggest size, it's most productive form until their seasons come to an end between mid August and mid October, one by one, chairs left in place.

With the local folks, it's a little different, they choose their relationship to the farm, usually over the years, finding their place in the system.
Chloe was a CSA member... and she enjoyed it so much, the following season, she joined the field crew, this year she's running the show on the weekends... Chloe has a unique view of this farm, as a customer, farmer and manager. Marly lived here in '21 and has been back twice since. After farming here, she did a tour at Bumbleroot in Windham, and then split her time between us and Bumbleroot before diving full forward into her landscape design career. Somehow, between her design work, she's finding time to help us out... thankfully... I'm getting to the point where I couldn't imagine farming without Marly in some capacity. Katie moved to Maine from the west coast last season, worked at Gilespie's farm in '24 and is here with us this season. A veteran of talent management and the Portland restaurant scene, Katie brings a unique form of lead-from-the-front by example to the crew. Hanah, also a veteran of the farming scene, currently building up her own farm in Windham, but is here for a few days a week to be a part of our team... and finally (for now), Sarah, who hasn't joined us yet but will soon, has been with us the longest, from CSA manager, to Farmstand manager, to field manager, to I'm not sure yet, but if you want me to be honest, I think she's gunning for my job... Sarah's expert at filtering my nonsense, a master of stoic witticism, and a universally kind, generous, person.

Finally, we have my girls... Mia and Addie... the reluctant farmers. Any of you who have been around, know that they used to grow and sell watermelons... good, bad, or in-between, those days have come and gone. Starting last year, but formalizing this year, the girls have been farming daily... and I love it... so much. I kind of hate that I love it, it feels like a trope, the misty-eyed aging farmer on his tractor in the corn, watching his daughters work with expertise and efficiency, lives made out of agriculture, and the snake is now eating it's tale. I say they are reluctant, because I don't think either of them want to farm, I don't fault them a bit, but they are soooo good at it... and they are seeing they are so good at it... they have amused “damnit” energy on the regular... you know... that feeling when you love something you don't necessary want to love...

So, 14 farmers and myself this farm season... and every day is different... and the differences compound through the season. Some days there are just one or two of us, some days there are 8 or 9, and every day is a different mix. And I love that mix of folks, that feeling of stability through diversity, 14 hearts filtering the farm experience, all working to steward this place and provide something special for all you all.

When it comes to people and the farm, I have no plan... I kind of let it work itself out. I want people who want to be here... our own weird Island of Misfit Toys. I've farmed with one other farmer, I've farmed with 14... and what matters is the intention, not the numbers. This crew is all leaning forward together, it's inspiring, and fun... kind of a dream situation for me, and I'm wicked thankful.


Recipes

Caramelized Fennel and Leek Pizza

Crust: (or buy a pre-made dough and skip all this nonsense)
2 1/4 cups unbleached bread flour
3/4 teaspoon salt
1/2 teaspoon instant yeast
2 tablespoons olive oil
7/8 cup (7 ounces) water, ice cold (40°F)
Semolina flour OR cornmeal for dusting
Topping:
2 tablespoons olive oil
1 large Leek, thinly sliced into rounds
1 large fennel bulb, cored and thinly sliced
8 ounces whole-milk fresh mozzarella cheese, coarsely grated
freshly shaved Parmesan cheese

Stir together the flour, salt, and instant yeast in the bowl of an electric mixer. Add the oil and the cold water and stir on low speed until the flour is all absorbed. Switch to the dough hook and mix on medium speed for 5 to 7 minutes, or as long as it takes to create a smooth, sticky dough. The dough should clear the sides of the bowl but stick to the bottom of the bowl. The finished dough will be springy, elastic, and sticky, not just tacky.
Transfer the dough to floured work surface. Prepare a baking dish by lining it with lightly oiled parchment paper. Cut the dough into 4 equal pieces. Sprinkle flour over the dough. Gently round each piece into a ball. If the dough sticks to your hands, lightly dip your hands in flour. Transfer the dough balls to the prepared dish, Mist the dough generously with spray oil and slip the pan into a food-grade plastic bag or cover with plastic wrap.
Refrigerate overnight (or up to 3 days). At this point the dough can also be frozen; simply wrap each ball indvidually in plastic wrap and place inside a zippered freezer bag. Transfer to the refrigerator the day before you plan on baking them.
Remove dough from refrigerator and rest at room temperature for 2 hours. On a lightly floured work surface, gently press the dough into flat disks about 1/2 inch thick and 5 inches in diameter.
At least 45 minutes before making the pizza, place a baking stone either on the floor of the oven (for gas ovens), or on a rack in the lower third of the oven. Heat the oven as hot as possible, 500 to 550 degrees F. If you do not have a baking stone, you can use the back of a sheet pan, but do not preheat the pan.
Meanwhile, heat 2 tablespoons olive oil in a large skillet. Add leeks and fennel and cook over medium heat until leeks are soft and golden and the fennel is tender, about 15 minutes.
Generously dust a peel or the back of a sheet pan with semolina flour or cornmeal. Make the pizzas one at a time. Dip your hands, including the backs of your hands and knuckles, in flour and lift I piece of dough by getting under it with a pastry scraper. Very gently lay the dough across your fists and carefully stretch it by bouncing the dough in a circular motion on your hands, carefully giving it a little stretch with each bounce, and continue to stretch/toss until the dough is approximately 7″ across and uniformly thin. If you have trouble tossing the dough, or if the dough keeps springing back, let it rest for 5 to 20 minutes so the gluten can relax, and try again.
Lay the stretched dough on the peel or pan, making sure there is enough semolina flour or cornmeal to allow it to slide. Lightly brush with olive oil, and poke it a few times with a fork so it doesn’t bubble.
Brush crust with a thin layer of olive oil. Spread with grated mozzarella, and top with leek and fennel mixture. Season with salt and pepper.
Gently slide the topped pizza onto the stone (or bake directly on the sheet pan) and close the door. Bake (two at a time) until the bottoms are lightly golden and the cheese is bubbly and just barely browned.
Remove from the oven and transfer to a cutting board. Sprinkle with shaved Parmesan. Repeat with remaining pizzas. Let rest for 3 to 5 minutes before slicing and serving.


Labneh Dip with Caramelized Leeks and Fennel

3 tablespoons extra-virgin olive oil
2 medium leeks, 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 leeks, fennel, thyme, and 1/4 teaspoon salt. Cook, stirring often, until brown, about 45 minutes. (If necessary, add a splash of water to keep leeks 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 leek mixture. Drizzle with remaining 1 tablespoon oil, sprinkle with more thyme, and serve with crackers and crudités.

Rigatoni with Sausage and Fennel

Coarse salt and freshly ground pepper
1 pound rigatoni
2 tablespoons extra-virgin olive oil, plus more for drizzling
1 pound sweet Italian sausage, removed from casing
½ fennel bulb, cored and thinly sliced, plus fronds, for serving
2 medium carrots, peeled and coarsely chopped (about ¾ cup)
1 ½ cups low-sodium chicken broth
1 teaspoon grated lemon zest, plus 2 tablespoons fresh juice, plus lemon wedges, for serving
2 ½ ounces Parmesan, grated (about ¾ cup), plus more for serving
Arugula, for serving

Bring a large pot of generously salted water to a boil. Cook pasta until al dente. Reserve 1 cup pasta water; drain.
Meanwhile, heat a large straight-sided skillet over medium-high heat. Add 1 tablespoon oil and sausage; cook, breaking into pieces, until browned, about 5 minutes. Transfer to a plate. Drain all but 1 tablespoon fat; reduce heat to medium. Add remaining 1 tablespoon oil, fennel, and carrots. Season with salt and pepper. Cook, stirring occasionally, until tender, about 10 minutes. Add broth; bring to a simmer. Add pasta, pasta water, lemon zest and juice, cheese, and sausage. Simmer, stirring, 3 to 4 minutes. Remove from heat; let stand to thicken, about 10 minutes. Drizzle with oil. Serve with fennel fronds, lemon wedges, cheese, and arugula.