While our rye seed originated up in Aroostook County, we have been saving seed and regrowing this crop since we relocated to Maine, making our rye a uniquely-Misty Brook variety. Rye is a very popular cover crop in this part of the country because it grows rapidly to create a Read more…
At Misty Brook Farm, we grow open-pollinated Early Riser field corn for our cornmeal. This multi-purpose corn is well-adapted for cold, northern climates. It has great genetic diversity, with both dent and flint characteristics. Dent corns are typically high in starch, while flint corns are low in Read more…
It’s that time of year again when we crave warm bowls of soup, an excuse to fill our kitchens with warmth from a hot oven full of baking bread. It seems like there are unlimited ideas for what to fill your soup bowl with. From chowders and bisques to classic Read more…
Liver has something of a bad rap in the American diet, though I don’t think it would take much to chang that. You might immediately think of your grandma’s over-cooked liver and onions, a classic dish where the sharp flavors of onion cut through the sometimes metalic taste of the Read more…
Wonton soup can be as simple or as complex as you want it to be. Chances are your local Chinese restaurant can get you a plastic quart sized container of the soup, or you can create your own delicious, home-made version with a few simple ingredients! We made this wonton Read more…
You may have noticed that some of our standard-sized eggs have been replaced by smaller ones, not quite filing out the little nesting cups of the carton. What’s with these little eggs? Do they come from smaller chickens? A different variety? Young chickens, old chickens, nutrient-deprived ones? These are “pullet Read more…
Mongolian Beef with Misty Brook Farm Shaved Steak Shaved steak is the highlighted Misty Brook product in this delicious meal. This thinly sliced cut of beef is most often seared hot and shoved between two hoagie rolls, dropped into a near-boiling bowl of Vietnamese pho, or served like we do Read more…
Bacon is a kind of salt-cured pork made from various cuts of the pig, most commonly the belly. It’s a favorite component of a classic American breakfast, and is also used to add a rich, salty, fatty element to many dishes. Think BLTs and club sandwiches, or chopped up and Read more…
Recipe and article by Robin Kerber Our flock of laying hens spend the cold months sheltered from the elements and protected by our watchdog Molly, and the long summer days on pasture, soaking up the sun and eating as many bugs as they can. They are rotated throughout our pastures Read more…
Article by Robin Kerber We had a wonderful turnout at this past weekend’s annual Sheep Shearing Day at the farm! In preparation for the upcoming lambing season, our flock was sheared by local shearing expert Jeff Burchstead from Buckwheat Blossom Farm. He brought with him equipment and a crew of Read more…