Farm Happenings at Harvest Tide Organics
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Last Deep Winter Delivery! Spring is on the way!

Posted on March 10th, 2020 by Bethany Allen

Some years when we end the winter CSA, it feels like winter is really hanging on.  Not this year - I don't think I've seen such an abundance of sunshine and warm weather heading into March in all the years we've had our farm.  While the sunshine certainly makes us feel ready for spring and makes lots of outdoor prep work possible, the fields won't be ready for planting for several more weeks.  Still a little more thawing to do, and before we can move tractors and equipment over them, they also have to be dry to we don't compact the soil.  Plus, while the air is warm, the soil is still quite cold.  Cold and wet soil is a disaster for seeds, causing rot before they even germinate.  So we'll wait, not so patiently for the earth to be ready and warm for us.  In the mean-time, we'll be filling the greenhouse with all our favorites.  Peppers and tomatoes have already been started and next week, we'll start herbs and broccoli, cauliflower and loads more.  It truly is  a hopeful time of year on the farm!


Don't forget to sign-up for your summer share!  We're deep in the midst of summer sign-ups, so now is the time to grab your spot!  Sign-up here:



Add-ons This Week:

  • COFFEE COFFEE COFFEE!  We're adding coffee as an add-on share this summer, so we thought we would offer a preview of the coffee to come!  Presenting, organic, fair trade coffee, roasted right here in Maine in small, fresh batches from MOSES DYER COFFEE We have a medium roast and a dark roast available depending on your preference.  Please note, the coffee is whole bean, and packed to 1 full lb.  Nearly all other coffee is packed to 3/4 of a lb, so you're getting 25% more coffee with this order than you do at the supermarket.


  • Sugarloaf Mountain Aged Goat's Milk Cheese from Kennebec Cheesery alpine style cheese, made with raw goats' milk aged 9-15 months. It is firm with a fruity aroma. Lovely sliced with crackers and jam, or grated over vegetables or pasta as it can be used similar to Parmesan. This is the cheese included in cheese shares this week. $8.50


  • Bulk veggies from us to help tide you over until summer shares start, all at great bulk prices:
    • 10 lb carrots -$20
    • 10 lb beets - $20
    • 5 lb bag red potatoes - $6.50


Pantry item this week is a little unconventional for us, but we're going for it!  We've got Maine-made Organic Tofu heading out in shares this week!  Tofu - not just for vegetarians!  We're a meat-eating family for sure, but we love to mix it up with this protein-packed bean curd, especially in stir fries and on salads.  Also, it's a really easy, great protein for feeding little ones with fewer teeth than your average grown-up!  This tofu comes from Heiwa Tofu in Rockport, a small Maine family business!  

Here is our favorite recipes for crispy baked tofu - it goes great on a salad or tossed into a stirfy - and it solves the issue of crumbling tofu when you cook it!  


  • 1 block (12 to 15 ounces) organic extra-firm tofu
  • 1 tablespoon extra-virgin olive oil
  • 1 tablespoon tamari or soy sauce
  • 1 tablespoon cornstarch 


  1. Preheat the oven to 400 degrees Fahrenheit and line a large, rimmed baking sheet with parchment paper to prevent the tofu from sticking.
  2. To prepare the tofu: Drain the tofu and use your palms to gently squeeze out some of the water. Slice the tofu into thirds lengthwise so you have 3 even slabs. Stack the slabs on top of each other and slice through them lengthwise to make 3 even columns, then slice across to make 5 even rows (see photos).
  3. Line a cutting board with a lint-free tea towel or paper towels, then arrange the tofu in an even layer on the towel(s). Fold the towel(s) over the cubed tofu, then place something heavy on top (like another cutting board, topped with a cast iron pan or large cans of tomatoes) to help the tofu drain. Let the tofu rest for at least 10 minutes (preferably more like 30 minutes, if you have the time).
  4. Transfer the pressed tofu to a medium mixing bowl and drizzle with the olive oil and tamari. Toss to combine. Sprinkle the starch over the tofu, and toss the tofu until the starch is evenly coated, so there are no powdery spots remaining.
  5. Tip the bowl of tofu over onto your prepared baking sheet and arrange the tofu in an even layer. Bake for 25 to 30 minutes, tossing the tofu halfway, until the tofu is deeply golden on the edges. Use as desired.


Here's another way of cooking the tofu that is especially Maine-ish, directly from the Heiwa makers themselves:



1 lb fresh tofu, cut into  3/8" to 1/2" slabs or cubes Don't forget to press moisture out as mentioned in recipe above

1-2 Tbsp olive oil

2 Tbsp tamari or soy sauce

2 Tbsp maple syrup

4 Tbsp wate


Mix tamari, maple syrup, and water. Heat oil in cast iron pan. Place slabs in pan and pan-fry until over medium heat until crisp and golden, about 10 minutes each side. Be patient! Pour in tamari, maple syrup, and water mixture and simmer over medium heat, flipping occasionally. As sauce begins to reduce, turn heat to low. Make sure both sides are coated and nicely glazed. Serve hot or cold.