The Harvest Season is Underway!

In May, you'll see the first shoots of the growing season in rhubarb, asparagus, fiddleheads, scallions and chives, new roots like radishes and hakurei in step, and a growing abundance of greens hit the list. We recommend bulking up on pantry staples for salad dressings and marinades like Sunflower Oil from Yost Farm, Apple Cider Vinegar from Sewall’s Orchard and Chili Crisp from Little Brother Farm in preparation for the abundance of greens and salad fixings coming your way!

Daybreak Farm Partner Andy Valley Farm

Andy Valley Farm is Ben Daley (pictured with the shades) and Jesse Tannenbaum. After working collaboratively for about five years, buying and selling produce to one another and co-owning greenhouse space, they joined forces and merged their separate farm businesses in 2023. Andy Valley keeps our inventory well-stocked throughout the winter months, and we are happy to have them onboard!

We asked Ben and Jesse some questions to learn more about one of Daybreak’s awesome farm partners!

How did you both get into farming?

Ben got involved with agriculture while working on his college's student farm, and fell into the rabbit hole of agriculture after that, apprenticing and working on farms after graduating. Jesse started farming on small backyard lots in Lewiston, selling produce downtown and on suburban streets. We met at the Lewiston Farmers Market, where we both sold produce for years and still do! Eventually Jesse needed more space to grow on, and Ben was fed up with doing the whole process of planning and running his farm alone, and so we joined forces! Now we both farm together on Ben's family's land in Lisbon.

How did you get connected with Daybreak?

This past winter we were approached by Daybreak via email, asking if we had any produce available for sale. We were super excited to hear from (you guys) because we know a lot of other growers who sell with Daybreak and knew it was an awesome opportunity to join up with a new market. 

What are you most excited about as we approach the season?

This season we're excited to use some new equipment that should make our lives a bit easier and alleviate stress on our knees! Ben is most excited about a cultivating tractor he and a friend converted to electric power this winter. So far it's running great!

This recipe is from Bob’s Red Mill, and is a great way to showcase tart rhubarb with sweet, buttery crumbs. We’ve noted which items are easily found in your Daybreak Box, so make sure you add what you need so you can bake up this sweet treat!

Filling Ingredients

• 6 cups fresh rhubarb, diced
• 1 ½ cups sugar (try substituting half this amount with Swan’s honey, or Kinney’s Sugarhouse maple syrup)
• ½ cup lemon juice
• ¼ cup cornstarch
• 1 Tbsp ginger, peeled and minced (Villageside Farm) 
• 2 tsp lemon zest
• 1 tsp vanilla

Crust Ingredients

• 2 cups brown sugar, packed
• 1 ½ cups butter, room temp (Bissons Farm)
• 3 cups rolled oats (Maine Grains)
• 2 ½ cups pastry flour (Maine Grains)
• 1 cup almonds, sliced
• 2 tsp cinnamon
• 1 ½ tsp dried ginger
• 1 tsp Maine sea salt
• 1 tsp vanilla

Rhubarb Filling Instructions

1. Set rack to the middle of the oven and preheat to 350°F. Coat a 9 x 13-inch baking pan with cooking spray and line the bottom with parchment paper. Set aside.
2. In a medium pot, add all ingredients for the rhubarb filling except for the vanilla. Cook over medium-high heat, stirring constantly, until the mixture comes to a boil. Reduce heat to medium low and cook, stirring occasionally, until the mixture has thickened and the rhubarb starts to break down a bit (an additional 5-8 minutes). Remove pan from heat and stir in vanilla. Set aside to cool while you prepare the crust.

Oatmeal Crust Instructions

1. In a stand mixer fitted with the paddle attachment, add the brown sugar and butter. Turn to medium-high and beat until light and fluffy, about 3 minutes. Turn off the mixer and scrape the sides of the bowl with a spatula.
2. Add remaining ingredients to the bowl. Turn to low and mix until just combined, stopping to scrape the sides of the bowl as needed.
3. Place two-thirds of the dough into the prepared pan. Using your hands, firmly press the dough to form an even surface. Reserve the rest of the dough for the topping.
4. Place the pan in the oven and bake for 20-25 minutes, or until the crust is dry to the touch and is slightly golden.
5. Remove the pan from the oven and place on a baking rack. Evenly spread the rhubarb mixture over the base. Crumble remaining dough over the the rhubarb. Press lightly with hands.
6. Place pan into the oven and bake for an additional 40-45 minutes, or until the crust is golden brown and the filling starts to bubble in the center.
7. Remove from oven and place on a wire baking rack. Let cool completely before slicing and serving.

One of our Central Maine farmbox pick up sites is at Misty Brook Farm on Bog Road in Albion. This organic dairy and livestock farm always has something going on, but this time of year, they are especially busy as they work to welcome new lambs, piglets, and calves! Their Farm Store is open every day, so make sure you grab some raw, grass fed Jersey milk and cream when you pick up your farmbox on Tuesdays from 4:30-6:30pm… strawberry shortcake season is around the corner, so you’ll need to start working those whipped cream muscles!

Orders must be picked up during the published pick up times.

Don't see a pickup location that works for you? Start a new one!

Contact us if your community is interested in setting up a delivery location. If you are in Central or Southern Maine and near our current delivery route we’ll happily consider it! Learn more.

Job Opening

Last call for applying to be our Packline Lead! Interested in being part of our awesome team? Learn more about this opportunity and reach out with any questions! If you're passionate about being part of a resilient local food system and want to help get more Maine products into your community, we'd love to hear from you.

Food Access

With the farming season underway, we are excited to bring seasonal crops to both our farmbox customers and food access partners. Starting in May we resume distribution to our full network of hunger relief organizations in partnership with Waldo County Bounty. This includes 14 food pantries and two soup kitchens across Waldo County. To learn more about our partnership with Waldo County Bounty and the Farm-to-Pantry program, please see https://waldocountybounty.org/farmtopantry

In related exciting news at Waldo County Bounty, the organization just hired Daybreak farm partner, Angela Baglione, of Seek No Further Farm in Monroe to help manage their food access programming. We are excited to work with Angela in this additional capacity!

We're always here to answer any questions you may have or to assist with online account navigation and subscription adjustments.

Maine Grown Local & Organic Foods Delivered Year Round

www.DaybreakGrowersAlliance.com