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Welcome 2026

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As I sit here next to a warm fire in the author’s corner of our Maine farmhouse, I am resting in anticipation of another exciting year at Karabin Farms.  The previous owner of this Maine home was a college professor who authored and illustrated numerous children’s books.  Hopefully, his spirit will inspire me.

 

In January we are now open Thursday through Sunday 9am to 5pm.  I have a great selection of beef and poultry products, fruits, and vegetables selected for freshness and flavor.  Our selection of cheese from three of the most prominent cheesemakers in America is outstanding.  Their milk and dairy products have a huge following.  My husband is busy sorting the vegetable seeds he ordered, and he is starting the pepper plants in the greenhouse.  This is also Farm School Month when we travel to Pennsylvania to meet fellow farmers from all over the East coast to exchange ideas and learn from extension experts. 

 

February finds the longer days agree with our chickens, ducks, and geese as daily production is up.  Last year, I had a hawk take up residence in our barn resulting in a tragic loss.  Once it was netted and given a stern tongue lashing, he never came back.  It is also the start of maple syrup season when cold nights and warm days find us boiling that sweet syrup.  It is also the start of my spring calving season, so the big girls need extra attention.

 

March is the month we begin seeding vegetables in earnest.  Tomato plants, over 6,000, as well as beets, leeks, peppers, eggplants, and melons are started.  The maple syrup season usually slows down around March 21.  The orchard pruning is just about done, and the trees are ready to explode in bloom.  Christmas tree planting begins as soon as the ground thaws.  The greenhouses are full of hanging baskets and bedding plants.  Stop in and smell springtime.  It is invigorating!  Our first hatch of new layer hens arrives, Chocolate Eggers, Easter Eggers, and Sage as well as Golden ducks.  Calf season is in full swing.  CSA sign-up gets serious, and we are serious about it.  This gives families 14 weeks of the very best in fruit, vegetables, and meat.  As the news constantly reminds us, “Know Your Farmer, Know Your Food”.

 

In April, I’m back at it 7 days a week 9am to 5pm with the help of my sister and my grandkids.

 

Diane

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KNOW YOUR FARMER      KNOW YOUR FOOD