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Getting Fall Work Done.

Harvesting Early Generation Organic Maine Certified Seed Potatoes from ‘Long Tunnel’ Plot on Wood Prairie Family Farm.

   It was a very foggy Maine morning when we harvested our intensive beds of Field Year 1 Organic Maine Certified Seed Potatoes.  This valuable seed had been grown in the ground inside our portable, netting-protected ‘Long Tunnel.’  Despite all of Maine’s excessive rain what we dug from here was a beautiful, near-perfect crop.  We’ll plant back these early-generation Certified Seed Potatoes as part of our seed for next year’s crop.


   Organic Seed Garlic has been shipped out.  Now that our Organic Seed Potatoes have suberized, we are switching over and are getting them ready so we can begin shipping them out soon. 


    Our supply of some popular varieties is limited this year thanks to Maine’s adverse weather.  So, we recommend you place your orders sooner than later in order to avoid disappointment over sold out favorites.  Selection is at its best right now!



Stay warm and thanks so much for your business!

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

Bridgewater, Maine

Click here for the Wood Prairie Family Farm Home Page.

Special Offer! FREE Organic King Harry Seed Potatoes!

Organic Maine Certified

Elba Seed Potatoes.

All-Around Potato With 

Good Taste.
Replaces Kennebec.

Organic Maine Certified

King Harry Seed Potatoes.

Hairy Leaves Naturally Repel Bad Bugs. NOT Genetically Engineered. Rugged.

King Harry is Easy-to-Grow and Produces Reliably Big, Healthy Crops.

Place a NEW Order and Receive a FREE Sack of Organic Maine Certified King Harry Seed Potatoes ($15.99 Value) with a Minimum $65 Order.

FREE King Harry must ship with order and no later than 05/03/24.

Megan's Kitchen Recipes: Butternut Squash and Caramelized Onion Galette.

For the filling:

1 small
Waltham Butternut Squash, about 1 lb, peeled and cut into 1/2" cubes

1 medium Carola or similar potato, peeled and cut into 1/2" cubes
2 T olive oil
1 to 2 T butter 
1 large
Amber Onion, halved and thinly sliced in half-moons
1 tsp salt
Pinch of sugar
1/4 tsp cayenne, or to taste
3/4 c fontina cheese (about 2 1/2 ounces), grated or cut into small bits
1 1/2 tsp chopped fresh
Broadleaf Sage leaves

Prepare squash and potatoes: Preheat oven to 375ºF.  Toss pieces with olive oil and a half-teaspoon of the salt and roast on baking sheet for 30 minutes or until pieces are tender. Set aside to cool slightly.

Caramelize onions: While squash is roasting, melt butter in a heavy skillet and cook onion over low heat with the remaining half-teaspoon of salt and pinch of sugar, stirring occasionally, until soft and lightly golden brown, about 20 minutes. Stir in cayenne.

Raise the oven temperature to 400 degrees. Mix squash, caramelized onions, cheese and herbs together in a bowl.

Assemble galette: On a floured work surface, roll the dough out into a 12-inch round. Transfer to an ungreased baking sheet. Spread squash, onions, cheese and herb mixture over the dough, leaving a 1 1/2-inch border. Fold the border over the squash, onion and cheese mixture, pleating the edge to make it fit. The center will be open.

Bake until golden brown, 30 to 40 minutes. Remove from the oven, let stand for 5 minutes, then slide the galette onto a serving plate. Cut into wedges and serve hot, warm or at room temperature. Serves 6.

For the pastry:

1 1/4 cups all-purpose flour
1/4 teaspoon salt
8 tablespoons (1 stick) unsalted butter, cut into
1/4 cup sour cream
2 teaspoons fresh lemon juice
1/4 cup ice water

     Make pastry: In a bowl, combine the flour and salt. Make a well in the center of the flour. Add the butter to the well and, using a pastry blender, cut it in until the mixture resembles coarse meal. Make another well in the center. In a small bowl, whisk together the sour cream, lemon juice and water and add half of this mixture to the well. With your fingertips, mix in the liquid until large lumps form. Remove the large lumps and repeat with the remaining liquid and flour-butter mixture. Pat the lumps into a ball; do not overwork the dough. Cover with plastic wrap and refrigerate for 1 hour.


Wood Prairie Family Farm Stories.

First Steps in Harvesting Early Generation Organic Certified Seed Potatoes From ‘Long Tunnel’ on Wood Prairie Family Farm.

In the Fall we work in reverse order from the effort we performed in the Spring planting season. We grow our Organic Field Year 1 early-generation Certified Seed Potatoes inside our six-hundred-foot-long rotated portable ‘Long Tunnel’ Screenhouse. The Screenhouse is covered with extra-heavy-duty, extra-fine-weave Aphid-Excluding Netting which we import from France. The seed for this FY1 Seed Potato crop are the Potato Minitubers we grew the previous Summer from tissue-cultured Potato Plantlets. In this photo, the FY1 crop is ready to dig. First step is to collect and stack on double-pallets the 1800 hundred bricks we used to seal the netting edge around the perimeter of the tunnel. The hefty bricks both prevent creepy crawlies from entering the tunnel and help anchor the structure against Summer winds.

Rolling Up Netting From the Long Tunnel.

Using a twenty-one-foot steel pipe as the core, we manually roll up the six-hundred-foot length of netting using a unit we mount on a twenty-four foot trailer. This is a job best done on a calm morning. The amount of friction caused by netting drag is substantial and it gives the strongest members of our crew quite a workout. Here, Justin stands on the Ford Ranger pickup platform and does the cranking. Beside him Megan stretches out the netting, fighting its tendency to want to ball up in the center. Jim similarly stretches out the netting on the left side. After the netting is removed, the thirty tunnel-sections twenty-foot-long are de-coupled and hefted out of harm’s way to allow FY1 harvesting. Caleb’s ever attentive two-year-old Rottweiler, ‘Ralph,’ intently watches surrogate mother Megan. Beyond Ralph, eight-year-old Great Pyrenees ‘Hallee’ takes it easy. After finding the best high ground with a full view of the operation, she rests her weary bones. Beyond Justin, our small herd of cull-Potato-eating Lowline Angus Cattle enjoy the sunny, Fall morning, chewing on their cud and closely monitoring all the exciting activity.

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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