The growing season in Maine is starting in earnest. Flowers are beginning to poke through the earth, baby animals are emerging and spring produce starts to hit the shelves. 

Locally grown produce is not a rarity in Maine — according to a 2022 U.S. Census of Agriculture study, the state boasts over 7,000 farms statewide. While many of those farms are in rural areas, southern Maine is still home to a fair share of farmland, making it possible for consumers to find fresh produce year round. 

Winter produce primarily skews toward hearty root vegetables and plants grown in greenhouses, but when spring rolls around and the ground starts to thaw, fresh produce from the ground becomes more readily available to Mainers. 

That produce includes foraged plants like fiddleheads and ramps, leafy greens like spinach and arugula, root vegetables like parsnips and radishes, and alliums like shallots and leeks. 

As spring produce is harvested, more and more local farmstands are beginning to open across southern Maine. Here are three of our favorites, and an easy recipe using fresh spring vegetables. 

Chase Farms 

1488 North Berwick Road, Wells. chasefarmswells.com

Located in Wells among picturesque rolling hills and fields, Chase Farms has been family owned and operated since the 1600s. Step into their idyllic red farmstand, and you’ll find homegrown meats, bakery items and produce. 

At this time of year, Chase Farms specializes in fresh asparagus and parsnips, both key vegetables in the springtime harvest. 

Parsnips, a sweet, earthy root vegetable related to the carrot, are at their peak in April and May, while asparagus, a perennial known for its tender spears and vibrant green color, is at its peak in May. 

Frith Farm 

61 Ash Swamp Road, Scarborough. frithfarm.net

The word “frith” is an Old English word meaning loyalty, friendship and sanctuary.

As a no-till farm, Frith Farm does not use machinery, like tractors, on their fields, to reduce pollution and their carbon footprint. The farm also does not use pesticides, part of its commitment to growing organic, fresh crops. 

Frith Farm opens for the season at the end of the month, offering produce like spring leafy greens, carrots and onions. 

Spring Brook Farm and Market 

168 Greely Road, Cumberland. sbfarmandmarket.com

Established in Cumberland in 1820, Spring Brook Farm still operates as a sustainable, biodiverse farm in a rural setting. 

As a four-season farm, the market is open year round, offering homegrown meat like beef and chicken, eggs, milk and local produce. 

Spring Brook Farm’s meat and produce are raised and grown in “the healthiest way,” resulting in high-quality, fresh local food. If you stop into the market for arugula, radishes and leeks, don’t forget to visit the cows on your way out. 

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Leek and Potato Galette 

Leeks are a common, versatile spring vegetable. Find them at local farmstands or farmers markets — or the grocery store. A mild, onion-like vegetable in the allium family, leeks are a nice addition to many spring recipes or they can be the star of the show, as in this Leek and Potato Galette. Use store-bought pie crust for ease. The butter measurements needn’t be exact; I call for 5 tablespoons, but an extra tablespoon wouldn’t hurt anything.

Preheat the oven to 375 degrees F.

Wash the leeks very well. Save the green parts and save for stock. Cut the white part of 1 leek down the middle lengthwise, then slice thinly. 

In a pan over medium-high heat, melt 2 tablespoons of the butter and add the sliced leek, sautéing until soft. Once the leek start to soften but not brown, turn the heat down to medium low and continue to sauté until slightly golden and caramelized, 8-10 minutes. Add the garlic and sauté for a minute or less, until you can smell the garlic. 

Season the leeks with a pinch of salt and pepper, and add the wine. This step isn’t 100% necessary, but adds nice flavor. Once the leeks are caramelized and jammy and the alcohol is cooked off, remove the mixture from the heat and set aside. 

Meanwhile, slice the second leek into thin rounds. In a pan over medium-high heat, add about 1 tablespoon butter, then sear the leek rounds on 1 side until golden. Flip and sear the other side, seasoning with salt and pepper. Remove from the pan and set aside. 

Wash and peel the potato, then cut in half. Fill a pot with salted water and bring it to a boil. Add the potato and boil for about 7 minutes, or until a fork starts to go through the potato halves but still has resistance. Drain and cool the potato. Slice it very thinly using either a very sharp knife or a mandoline. 

In a hot pan greased with the remaining 2 tablespoons of butter, give the potato slices a quick, hard sear on 1 side. You don’t want to cook the potatoes all the way, you just want a little color. Once they are slightly brown on 1 side, remove from heat and set aside. 

Roll out the pie crust on a baking sheet lined with parchment. Spoon in the caramelized sliced leeks, spreading the mixture almost to the edge of the crust. Add the goat cheese in dollops on top of the mixture. 

Next, arrange the seared round leeks and potato slices in an attractive circular pattern, and fold the pie crust over the edge of the filling to create a thin edge. Brush the edge with egg wash, then bake the galette in the preheated oven for about 45 minutes, or until the crust is golden brown. 

Cut into triangular slices and serve.