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October Rains.

Wood Prairie Family Farm Potato Harvest in Maine: Caleb Chopping Down ‘Beneficial Insect Flower Refuge’ As Our Potato Harvester Approaches.

   All Summer long, our plots of ‘Beneficial Insect Flower Refuges’ both inside and around the perimeter of our fields provide protection and nourishment to Beneficial Insects who help to keep troublesome insect pests at bay. 

      In this photo, Caleb uses an Oliver 1650 Diesel tractor hooked up to a 7-Foot ‘Woods Bushhog’ to finely chop up refuge stems and Flowers.  There were just two-undug rows of Organic Maine Certified Seed Potatoes left before our Lockwood Potato Harvester would have trampled the Flower bed.

  Past Caleb are more rows of Potatoes waiting to be dug.  Beyond them - in the background - is our 600-Foot portable ‘Long Tunnel’ Screenhouse.  Covered by extra-fine Aphid-Excluding-Netting imported from France, in the Long Tunnel we grow in soil in the ground, disease-free Potato Minitubers we grew out last Summer in our ‘Short Tunnel’ tissue-culture propagation facility.  It takes a minimum of three years before we have sufficiently multiplied up our Organic Certified Seed Potatoes to be able sell them to you as vigorous, isolation-grown Organic Maine Certified Seed.

  We are winding down Potato Harvest now just as the second Tropical Storm - in just three weeks - brings Maine more heavy rain and wind.  Thankfully, most of our new, high-quality crop of
Organic Maine Certified Seed Potatoes are safely put away into our underground on-farm Potato House. Other local farmers have lots of acres still to dig.


     At this time we are taking Pre-Orders and will begin shipping out Organic Seed Potatoes by early November.


     Stay warm, stay dry and have yourself a great Fall!

Caleb, Jim & Megan Gerritsen & Family
Wood Prairie Family Farm

Bridgewater, Maine

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Heads Up! Limited Supplies Of Six Organic Seed Potatoes!

Megan's Kitchen Recipes:
     Cornmeal & Quinoa Skillet Bread

1 c whole wheat or spelt flour (I used spelt in this recipe)

3/4 c cornmeal

1 tsp baking powder

1/2 tsp baking soda

1/2 tsp dried mixed herbs (optional)

2 large eggs

1 1/2 c cooked quinoa, room temperature (quinoa is cooked just as you would oatmeal)

3 T unsalted butter, barely melted

3 T natural cane or brown sugar

3/4 tsp sea salt

2 c milk

1 1/2 T white or white wine vinegar

1 c heavy cream


Preheat the oven to 350ºF. Roughly ten minutes before you are ready to bake the skillet bread, while you are mixing the batter, place the skillet in the hot oven.


In a large bowl stir together the flour, cornmeal, baking powder, baking soda, and dried herbs.


In a separate bowl, beat the eggs, quinoa, and melted butter until well-blended. Add the sugar, salt, milk and vinegar and stir again. Then add the wet ingredients to the dry ingredients and stir just until the batter comes together. It will be quite thin.


Pour the batter into the heated skillet. Pour the heavy cream into the center of the batter - do not stir. Carefully place in oven and check after 45 minutes. The skillet bread is done when the top becomes lightly browned and the center just set.


Best served warm from the oven.  Megan.

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Caleb & Jim & Megan Gerritsen
Wood Prairie Family Farm
49 Kinney Road
Bridgewater, Maine 04735
(207) 429 - 9765 / 207 (429) - 9682
Wood Prairie Family Farm | 49 Kinney Rd. Bridgewater, ME 04735