Theo's Market Gardens

10/25/2026

Looking for something Halloween-themed to make the kids (or kids at heart)?

Graveyard Twiced-Baked Potatoes are always an October favorite in my farmhouse.

Make twice-baked potatoes, toss chopped chives and bacon on the top and a cracker for a headstone.

10/25/2026

Don't wait until last minute --- you could miss out! It is time to place Thanksgiving Turkey & Roast (beef, pork, lamb) orders! The Holiday season is creeping in. Grab a form at your next visit!

10/24/2026

Guys, I have a confession to make...
I am no mechanic. God put me here to be a farmer but I lack mad skills in the grease monkey department. I break things. Gosh, do I break things; like really break things. Like, I was put here to grow food, wear high heels, tend to pigs, drink martinis, run a 316 year old farm and cook but if we are being really serious, I cannot not change hydraulic fluid, service a transmission or even order the correct parts (apparently) I am not ashamed to make this statement 🤣
I am specialized so they say.

I have Dave who fixes and repairs the old s**t. And gurllll, do I have old s**t. Dave's skill is a lost art. My old s**t runs like a top. Heyyyy Dave 👋

But the new s**ttt...it has to be plugged in and ya know....read by a computer.
This is "Danny The Mechanic" --- those are his legs 👇 And today he is servicing our biggest work horse on the farm --- because tomorrow it is on duty to till under some s**tttt

10/24/2026

Good Morning & Happy Saturday!
There is certainly some frost on the pumpkins this morning but the sun is rising and it is slated to be a beautiful weekend. If you love seasonal cooking and seasonal eating, our farm is a place to visit! Our frost-kissed fields are producing an abundance of fall favorites: roots, celery, greens and more. Our freezers are stocked with our locally-famous smoked meats like ham steaks and bacon and we have a massive beef harvest that has everything from grinds to roasts.
Local Apples, Specialty Fruits, Small Batch Pantry Goods, Unique Cheeses and some extremely high quality and clean crops to compliment all we grow!
Our Cashiers are friendly and knowledgeable and our little retail store vibrant, fun and filled with community.

Come Shop with Us!

10/23/2026

I was dreading this day but I have known it was coming because The Big Ol' Cherry has been on decline.
But today was on the calendar. The trees guys were coming in to take down a dead ash tree in front of my barn and while they were here they may as well take down the brittle-old Cherry.
I am a sentimental person. Things that matter I truly keep close to my heart and The Big Ol' Cherry has been there all of my life. It was rooted nearest The Grand Willow; my favorite tree on all of the acreage.

BOC was planted by my Great Grandfather Jimmy, it produced soooo many cherries; the perfect ones for making pies. You would need a tall fruit ladder; the kind they used on standard apple trees and that old thing still sits in my old barn. You'd risk your life to pick them before the birds but holy-moly...the pies; especially the ones Uncle Tasso made! The tree was so tall, 60 feet high with a grand canopy. GG Jimmy planted it never knowing that the fourth and fifth generation would love it nearly 100 years later.
Briar has been playing under the tree since he was a baby and today he watched the old thing come down. Amazed by the machinery that carefully dismantled it; placing the big logs aside for farm-use and chipping the brush for use in our pig pens. I was sure not to let one piece of this old tree to leave the farm because this is where it has always been ❤️ 🍒 and this is where it will end.

***To The Crew at New England Tree Masters...
Thank you for doing such a meticulous job at The Farm. Your team was patient (I had some high maintenance requests) and I like people who like pigs 😂🤣 and my lower pig pen was so nosey as to what you were doing and you absolutely entertained them (and even said "hello" to them) and even came down for some pork when the task was done***

10/22/2026

‼️ HARVEST ALERT ‼️ many of our Meat Club Members have already popped in to grab their share of this harvest so I thought I would share it beyond "the club."
Our freezers are filled with nearly 2,000 pounds of our pasture raised and pasture grazed BEEF 🥩 Prime cuts like Porterhouse steaks, roasts, ribs, soup cuts, bones and more! 🥩

On other Meat News:
🌭 Sausage is due to be restocked in about a week. I apologize for the lack of supply on it...I know it is a customer favvvvv.
🍗 Turkey Orders are due NOW! Don't wait...Idyllvale is filling up.
- Whole Chicken can be ordered for November but the freezer is currently stocked.
🥓 Pork is fully restocked by next weekend. We just sent a harvest in today.
🍖 Next Lamb harvest is November but we will see a steady supply for a few weeks.
🥩 Holiday Roast orders ~ get them in! Full menus are available at your next visit!

There is a lot of questions circulating about Meat, livestock and production practices due to recent news and discussion on the American Meat supply. I am more than happy to answer questions.
Drop me (Jamie) and email anytime: [email protected] or catch me around the farm stand.

Cheers!

10/21/2026

Throwing it back to 2008 in what was then LITTLEton and our AgriHood! A broadcast on local cable featuring Joe Cataldo, Gary Wilkins, Deb Rossen & Me at just 20 years old.

We've lost a few as a community but we've gained a few too ❤️

Small Town, September 2008, hosted by Bob Spinozzi. In this episod...

10/19/2026

I tend to be an elaborate cook but I was in a complete funk all of today. I have a lot going on...I mean y'all must have seen The Barn driveway 😂🤣😂🤣😂 You've seen it, wondering if I am getting ready to sell...I mean you cannot miss it...I am on Route 119 and some people like to rubberneck 😅
The second I picked the kids up from school they were already asking about dinner. And I still had so much to do.
But this is a simple and a go-to fall meal that is a kid favvvvv.

On a sheet pan: diced Butternut squash, chopped chicken, a can (yes a friggin' can...don't judge) cranberry sauce.

I diced the chicken, tossed it in a bowl and added a smidge of syrup, a smidge of brown sugar and a half stick of melted butter & mixed.

While the chicken sat in a bowl for a hot minute marinade, I chopped the Butternut and opened a can of cranberry sauce.

Sheet pan lined with parchment paper. Threw down the Butternut squash, dashed with a sprinkle of salt, cranberry sauce and the quickly marinated chicken --- into the oven at 350 it went. Timing? No idea. I am a wing it in the kitchen kinda person and I typically nail it. No idea why I have luck in that department. In other areas of my life, not so much.

I made a light and teenie-tiny batch of cream sauce. I just wanted a little bit so that the pasta was not dry. I tossed in a smidgen of maple syrup to the sauce...wise idea. Grabbed the first bag of noodles my hand touched in the pantry; cooked those. Zero plan.

P**f! And it was so good.

What are some of your favorite quick dinners to make?

10/18/2026

10.17.26
Dear Diary,
The hours before sunrise were on the warmer side but the breeze that picked up had a nip; the day was going to make a significant temperature swing. It was still dark but I sipped my coffee and looked out over my fields; the Field Crew would be arriving at 7:15 today; much different than our 4:45 starts.
Greenhouse #4 is looking good. I cannot wait to get the paint complete and the siding on.

It is Saturday. A vibrant day around The Farm. People visit animals, the CSA is big and the Farm Stand due to hustle if we are lucky. I headed into The Stand. Gosh, I am so lucky to have this new building. I still remember the late-fall days in the old building.

The Field Crew were bundled up in double sweatshirts, hats and gloves. It was the first day of the season that our daily farm gear made the switch. Our fingers had the first nip of what we call "finger-freezing-crop-picking" and is a sure sign of things to come. The pigs slept in a little longer and the sunrise was not as strong but wow, the trees are beautiful on the outskirts of the fields. The fields are many colors now...rich brown is the old pepper field, light brown the old tomato field. The broccoli is deep green and the peas a-bright. The strawberries are getting sleepy and the sweetheart cabbage is wakening.
The day was a mixture of things. A grain delivery, retail hustle, picking, watering greenhouses and before we knew it, it was time to switch gears.

We are due for a heavy frost.

Eggplant picked clean.
Upper tomato field picked clean. Holy heck! We have a s**tload of Sans. I hope I can move them.
Squash picked clean.
The balance of the items we are picking are in their season now. They like the cold. And while it is time for the fall crops to shine, I always feel a little sad to see the summer crops close out their time.

Frost Blankets.
What a love-hate relationship I have with them. I am thankful for the rolls of these. My ancestors never had this luxury. But oooooffff, moving the hefty and awkward rolls kinda sucks. And getting it down with the wind roaring through the fields is a pain in the ass. But The Field Crew was on it. They rolled it out, carefully placed it over the crops that need it and got everything tucked in. Luckily we do not need to blanket the whole farm. The broccoli, mature cold greens and root crops will be fine. They were born for this weather! I for a moment was thinking I was not. First cold day of the season and I felt like it was negative 20. My body hasn't adjusted yet. But it will.

As we were reviewing the crops that needed protection, I glanced over at the tiring sunflower field. There were still a few gems in there so I better pick some before nightfall. But I had scissors in my pocket so I headed over when I should have been working. But I couldn't pick any. The Bumbles were on them trying to stay warm. I left the sunflowers and their chilly bees; the sunflowers needed to protect them through the night and I have certainly picked my fair share of blooms.

The sun was going down. The days are shortening so quick. I need to get the garlic in the ground and I better harrow up the middle field on Monday.

To everything there is a season.

Snug as a plant under a frost blanket.
-Jamie

10/17/2026

Good Morning & Happy (chilly) Saturday! Our hard-working Field Crew is half-way through the harvest hustle and is bringing up the goods! We have a lot of GREENS & a lot of ROOTS! The summer crops are officially on the last-pick of 2026 as we are expecting heavy frost tonight.

The Farm Stand is dressed in its seasonal best and our Retail Team is piling displays.

Some of my favorite picks of the weekend are Fall Blackberries, Kohlrabi & Hadley Spuds. But we also have some unique finds like Emerald Mandarins & Oyster Mushrooms 🍄

Our 2027 Farm Shares are on sale with a $50 savings through November 1st: traditional shares, grand harvest & vip programs.

Our outside display scales back with each passing day as pumpkins move to their festive home and mums deplete but we are HERE and remain on peak season hours until Christmas time.

Stepping outside of the grocery isles and instead stepping into your local farm shops and farm markets can have ever-lasting impact on your community and your local food supply.
You vote with your food dollars and those votes keep our farms cultivating into tomorrow.

Open until 5 o'clock