Some favorite cheeses are back this week – Abraham's Goat Chevre; Springdale Farm Creamery's veggie cream cheese and smoked horseradish cheddar cheese balls; Winter Hill Farm blue, tome, and feta; State of Maine Saco jalepeno jack! If you didn't get a box last week check out the five varieties of tortillas from Tortilleria Pachanga, made with (except the white corn) 100% certified organic corn in the traditional method of nixtamalization-steeping the whole kernel corn in water with slaked lime. The corn is then washed and stone ground into masa (dough) before being baked into tortillas. The white corn tortillas are made with a blend of organic white dent corn and Somali flint corn grown by the Liberation Farms of the Somali Bantu Community Association. Frozen, they “come back to life” and soften when defrosted and reheated on a flat top or griddle.
Update from Villageside Farm
Farm news: From lettuce transplants into our unheated tunnels, to thousands of seedlings sprouting in our wood-fired greenhouse, it feels like Spring—our 21st on this farm in Freedom. The last of our frozen ginger is selling from the freezer just as we propagate the seedlings for 2022's ginger crop. We have a great crew lined up, and are grateful to be going around the sun for another trip.
We love being part of the Daybreak Team! Having run our own CSA for years, we know how much goes into coordinating the delivery of the freshest possible Maine farm products directly to customers. It's a lot! As part of the Daybreak collaboration between a number of area farms and producers we get the best of both worlds, focusing on growing the crops that work best for us, and being able to reach customers directly with a wide range of products. The staff at DGA are committed, like us, to the movement of bolstering Maine's small farming community.
