MAINELAND: A Town Looks to the Past to Save its Future

This week we received information from Maine Grains on a feature about the local business community to which they belong. We’re republishing this here and providing you links to learn more about one of the businesses you support through Farm Direct Coop.

Maine Grains has become an inspiring partner in Skowhegan’s revitalization as we look to provide healthful, stone ground grains to the greater New England market.

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Curried Butternut Squash Soup

Submitted by Jen Durant

This slightly spicy soup is my favorite squash soup. It’s a bit time consuming for a simple soup but well worth it. I suggest making it one day in advance to allow the flavors to meld. I like to be dress it up with a drizzle of crème fraîche or sour cream that has been loosened with a bit of filtered water and sprinkled with pepitas.

The original recipe calls for unpeeled buttercup squash, which is then peeled after cooling, but I usually use peeled butternut squash since it is more common and easy to peel in advance. The cooking times should be altered accordingly. Your squash should be slightly browned when done roasting.

YIELD: 6 servings

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