Archive for January, 2012

In the Kitchen: Shallots

Some beautiful shallots from Peacemeal Farm made an appearance in the vegetable shares over the past two weeks, and, since we fielded several questions about them immediately, we thought this lesser-known allium needed some special attention.

In the interest of simplification we could just say to treat shallots like onions – they’re in the same family and will behave much the same way in the kitchen (i.e. they’re delicious sauteed with butter and they will make you cry).  That simplication, however, does shallots a disservice.  (more…)


January 30, 2012 at 7:14 pm Leave a comment

Massimo’s Breads!

This week we had a wonderful meeting with Massimo Ranni of Massimo’s Cucina Italiana and Massimo’s Breads in Bangor and we’re excited to announce that we will be working Massimo’s Breads into the rotation for our bread shares!

Massimo Ranni is from the Lazio Region of Italy, where, it turns out, he once ran a business much like Free Range Farm Truck!  It’s a small world after all.  The Bakery, located in downtown Bangor on Hammond Street, bakes up loaves of Ciabatta, Oatmeal Bread, a crusty white and a few other varieties for use in the restaurant and for retail sale.  Massimo’s signature loaf is one that he learned to make as a child in Italy.  Trust us – they’re all delicious.

To read more about Massimo Ranni, check out this article that ran in the Bangor Daily News: Bangor bakery offers a taste of Italy.

For those of you who love the Artisan Bakery breads we’ve been offering, don’t worry!  We love them too and we will continue to include them in the rotation.



January 7, 2012 at 6:18 pm Leave a comment

country style ribs

Members of our meat share were the lucky recipients last week of Country Style pork ribs from Maple Lane Farms in Charleston. If you’ve cooked the ribs already we would love to hear what you did with them (email us at and if not we hope this little primer will help you to master one of our favorite cuts of pork.

Country Style Ribs come from the loin of the pig.  Strictly speaking, they aren’t ribs at all since they don’t contain an actual rib bone.  What this means for you is that you have all the deliciousness of a pork rib with less bone and more meat.  How can you go wrong? Without a bone to gnaw one you may be more inclined to handle country style ribs with a knife and fork, but we’re certainly not going to discourage eating with your fingers! Yes, they’re that good. (more…)

January 2, 2012 at 3:04 pm Leave a comment

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