What's New at Growing Concern

"A society grows great when old men plant trees whose shade they know they shall never sit in." --Greek proverb

Services Offered

• Landscape Design
• Landscape Installation
• Landscape Maintenance
• Lawn Care
• Container Gardens
• Commercial Property Management
• Tilling
• Spring/Fall clean-ups

Garden Center Products

• Annuals
• Hanging Baskets
• Perennials*
• Shrubs*
• Trees*
• Houseplants
• Pottery
• Soil Amendments
• Seeds

* container and field grown

Farm Stand Products

• Vegetables
• Fruits
• Jellies and jams
• Pickles, salsas, sauces

NEW Farm Stand - Garden Center opening May 2, 2009

Summer Hours: 7AM - 7PM
Seven days a week

To meet customer demand for a retail facility we are nearing completion of a Farm Stand to be housed in our reconstructed barn. Pictured below, the reconstructed barn has 1200 square feet of retail floor area and a lean-to greenhouse for early propagation of annuals and bedding plants.

In addition to our own nursery stock and landscaping materials we are offering products from other farms and value-added producers in the region.

Garden Center Products
All our products are northern grown and, unless clearly noted on certain annuals, hardy to this area.

We handle annuals – from bread and butter varieties to dramatic exotics.

We are growers of Proven Winner products (annuals and shrubs) in container or field grown varieties. You can purchase cash and carry containers or full grown field specimens for an instant landscape.

For the do-it-yourself gardener we offer soil amendments from Coast of Maine, a Washington County producer.

We are a retail outlet for Johnny’s Seeds another fine, nationally recognized Maine company.

Farm Stand Products
We grow our own vegetables and fruits. We also offer produce and value-added food products from other farms. We are seeking additional products all the time. Contact us if you have products we can offer for sale.

The Reconstructed Barn
Our growing philosophy is environment-friendly and chemical free with a reliance on the wisdom of the past. The barn is a reflection of that philosophy. The design matches the architectural integrity of the existing 160 year old farmhouse and is sited to capture morning and afternoon sun.

The interior and exterior is constructed of all wood products purchased from local vendors. The display benches are also wood and made in Lewiston, Maine. All the windows are energy efficient as are the lighting fixtures and bulbs.

Past News from the Farm: 2007

The days are getting longer and the promise of a new season has every living thing feeling energetic and with new purpose. The bulbs are blooming, gardens awaking and before we know it is time to start our spring cleanup. I have learned from years of springs that what you do now with all this new found direction can mean the difference between a hectic race for fall or an enjoyable outdoor activity. Avoid setting up new beds and garden expansions until the spring chores are done.    
One thing to keep in mind is that you should set reasonable goals and make sure your garden is a place to express your creativity not a chore that consumes your life. For more information on garden clean up visit Spring Lawn Care

News from the Greenhouse:

The most obsessed gardeners and professionals have heated and made use of their greenhouses all winter. However most of us used and needs. Greenhouse cleanup between crops can serve to prevent carry-over of pest problems to the next crop and eliminate the life-stages of insects or diseases which are difficult to control using pesticides. Consider the following suggestions:
1) Remove all debris from the benches and floors. Bench tops and solid floors can be swept or vacuumed to remove plant debris, paper, pots, tags, etc. Vacuuming is especially effective on paved floors because it will pick up weed seed. Bench tops can be treated with greenhouse disinfectants,
2) Remove all weeds from the greenhouse.
3) Some grower apply hydrated lime, at 1 to 1.5 pounds per gallon, to areas below greenhouse benches to help control algae, weeds, thrips, fungus gnats, and shore flies. Gravel or other barrier materials can help impede weed seed germination and growth.
4) Areas with poor drainage that accumulate algae and weeds are havens for insects and diseases and should be repaired.
5) Likewise, repair leaking pipes, solenoid valves, and faucets.
6) Sanitize fertilizer stock tanks and watering devices, such as water wands, water breakers, and drip irrigation tubes.
7) If possible, close the greenhouse for a few days to a week with little or no ventilation. High sunlight and temperature can naturally pasteurize the greenhouse interior,
8) Pay special attention to cleanup in propagation areas. Scrub bench surfaces, piping, and mist nozzles with disinfectant,
9) Clean or replace cool-cells in evaporative cooling systems at the first sign of ware. Dirty cooling pads can harbor insects and diseases.
10) Keep areas around the greenhouse free of debris and consistently mowed. Many gardeners go so far as to remove all plant material for a distance of fifteen to twenty feet around the greenhouse and cover this area with gravel or small stone to limit weed seed, insect, and disease entry. Shrubs or small trees may be attractive next to the greenhouse but can be a haven for pests that can enter the greenhouse

Half our time is spent trying to find something to do
with the time we have rushed through life trying to save.
-  Will Rogers

News From the Kitchen

With spring comes the first asparagus. Many of us don’t have a clue when it come to cooking asparagus For more information on asparagus visit Asparagus recipes | How to cook asparagus

Another great spring vegetable is the Garden or English Pea. I think that this has to be the perfect garden crop. It comes early, builds soil organic matter, fixes nitrogen and can be eaten right in the garden. If they do make it to the kitchen there are so many ways to use them that you will never be bored. So compost those green peas you buy in the food-mart, plant some peas and visit  Pea Recipes - LoveToKnow Recipes

___________________________________________________________

News from the Farm:

As relatives and friends know it has been a busy 8 years. We still have the farm in Prince Edward Island and acres of shrubs. The big news is that we have a purchase and sale agreement on a 6 acre mini farm in Calais Maine . I was offered a project in Calais last summer and one job lead to another and I haven't had the time to go back to the PEI Farm.

Calais has been a great experience. It is an outdoor paradise with hiking, fresh and salt water activities, wildlife and wonderful people, all bordering on Zone 6 (that's the paradise part). This year we have broken ground and started growing a few perennials and shrubs. We have a good selection of Hydrangeas, Spirea, Daylilies, and Astilbe. We will continue to plant this fall to get ready for next year.

News from the Greenhouse:

The big news from the greenhouse is the plan to start construction of our greenhouses this fall. We had plans to put up a traditional hoop house until the spike in fuel prices. As a result I started looking at the smaller houses of the 1920's and 1930's built of wood and glass. After a lot of research and working with BTU formulas, and ventilation CFM formulas we have designed our own greenhouse design. They will be sized to our operation and needs. We combine the organic materials of the past with today's hi-tech materials to create a greenhouse with the classic looks of yesteryear and the energy efficiency needed for tomorrow. Once we complete the design and installation of the first 3 greenhouses, we hope to offer a complete greenhouse package for our customers. They will be equipped with benches, heating system, ventilation and evaporative cooling systems. If you are interested in ongoing developments send us an email and type News from the greenhouse in the subject line.

News From the Kitchen

With the coming the harvest season it can be difficult to find new ways to use all the bounty. In this section we will offer ways to preserve and use the harvest. We also invite you to send in your favorite recipes.

One cannot think well, love well, sleep well, if one has not dined well. - Virginia Woolf

Cabbage Casserole
Very much like cabbage rolls without all the work

1 lb ground beef
1 cup of chopped Onions
8 cups of cabbage, cut into 1-inch wide strips (1 medium head)
½ cup of water
28 oz of crushed tomatoes
1 tbs of good red wine vinegar
½ tsp of salt
1 ½ tsp of whole caraway seed
3 cloves garlic minced

Brown beef in a skillet. Drain grease, add onions and continue to cook for 5 min. or till onions are wilted. Transfer to a stew pot and add cabbage and water. Cover and cook for 5 min or until the cabbage wilts. Add tomatoes, red wine vinegar, caraway seed and garlic and bring to a boil. Reduce heat, cover, and cook for 30 min. Serve over rice.

Nothing will benefit human health and increase the chances for survival of life on Earth as much as the evolution to a vegetarian diet. -  Albert Einstein

Ginger Squash Soup

2 lbs of winter squash or pumpkin
1 onion, diced
2 cloves garlic, minced
1 tbs ground coriander seed
1 tsp ground allspice
3 tbs olive oil
½ stick butter
6 inch piece of ginger root peeled and coarsely chopped
1 ½ quarts of chicken stock
¾ cup of crème fraiche or sour cream thinned with water
salt and pepper

Preheat oven to 425. Cut Squash in half lengthwise, seed it, and place cut side down in a shallow baking dish. Add water to a depth of 2 inches. Bake for 25-30 minutes or until the squash is tender. Remove from the oven and cool to room temperature. When cool remove the pulp from the skin.

In a very large pot cook the onion, garlic, and spices in the olive oil and butter over medium heat for 15 minutes, stir frequently. Add the ginger, reserve squash and chicken stock. Bring to a boil over high heat. Cook for 5 minutes, stirring constantly. Remove from heat and cool to room temp.

Puree in batches, Strain through a fine wire strainer and return to a sauce pan. Bring to a boil, cook for 10 minutes and season with salt and pepper. Add the crème fraiche and serve hot