Wednesday July 24, 2013 | 07:30 AM

North Haven, Maine. If you observed any roadway on North Haven the frequency of cars passing is few and far between. But the when the clock nears 10 AM on a summer Tuesday most likely drivers are heading down South Shore Road to Turner Farm

 

The farm's growing fields and greenhouses span over 300 acres bordered by Penobscot Bay 
 
 
 
The Turner Farm barn, fully restored, sits regally in the fields
 
That’s when the farm opens its barn doors to the public and again on Thursdays.  It’s where the produce tables are filled with the farm’s bounty--vibrantly colored vegetables kissed by the sun from lips moist with sea mist.
 
 
Shoppers of all stripes covet the farm's produce 
 
 
 
Just picked vegetables on display
 
The produce looks so good it certainly gives credence to the fact that organic farming, as practiced at this outpost, gives stellar results. The carrots are an effervescent orange, summer squash incredibly deep yellow and the multi-colored beets could inspire an artist’s palette.  All the lettuces, radishes and other natively grown vegetables are just as flawless. 
 
 
 
The checkout line stalled as the farm's computer system and credit car machinery died while it poured outside
 
This was the first day during my stay where the weather wasn’t picture perfect.  The sun rose behind a thick fog to the beat of fog horns humming out to  sea; the outside temperature hovered around 59 degrees all morning.  But none of this deterred North Haven residents from going to the farm for their fix of extraordinary produce grown on the farm’s fields and cheese from the creamery.
 
 
 
On display at home, cheese, carrots, summer squash, fennel, lettuce and tomatoes, some of which will be used later today to make a fantastic summer squash soup (recipe tomorrow)
 
 
 
The perfect bouquet of flowers from Turner Farm

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John Golden has written about food, dining and lifestyle subjects for Downeast magazine, the Boston Globe, Cottages and Gardens magazine, Gourmet magazine, Cuisine magazine, the New York Times and the New York Post.

In his highly opinionated blog, John reports on his experiences dining out all over Maine and his visits with food personalities, farmers and farmers’ markets throughout the state.

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