Back in the saddle

We are back from February break — we attended my younger sister’s 50th wedding anniversary in Florida — and back to regular hours.  And, we are adding new products this week.

Our farmstore is open from 2 to 6 p.m. on Wednesday and Friday and from 10 a.m. to 2 p.m. on Saturday.  It is also open by chance, and we are on the farm every day, so you can almost always stop for Turkey.

We are also back at our two winter farmers markets.  On Friday, we sell at the Midcoast Winter Market at the Topsham Fairgrounds.  Market hours are 1 to 5 p.m.  On Saturday, we sell at the Bath Winter Market in the Freight Shed at 27 Commercial St..  Bath’s hours are 9 a.m. to noon.

This week, we reintroduce our winter sausage, Korv.  It is a traditional Swedish sausage made with Turkey, potatoes and onions.  We make two varieties, one with caraway (an American variation on the original) and one with garlic (the Swedish tradition).  Each is packed in a loose pack so you can make patties or in links for grilling or pan-frying.  We are also introducing our Winter Stew, a hearty meal that consists or our smoked kielbasa, potatoes, carrots, parsnips, onions and seasonings.  Finally, customers wanting to make their own soups or stews have been asking for stock, so we are now packing Turkey broth in pints and quarts.

We have all these items at market and at our farmstore.  Dig in.