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Levesque’s Organic Farm August 2019 Edition “And on the 8th day, God looked down on his planned paradise and said, ‘I need a caretaker.’ So God made a farmer .” -Paul Harvey Welcome We want to start off with a huge, “THANK YOU!” From the bottom of our hearts, we are grateful for your support of the business. We also want to thank you for signing up for our monthly newsletter! They’ll include news about the farm, about the family, projects that are happening, available products, recipes, and more. With this newsletter being the first one, we want to give you a little history of Levesque’s Organic Farm and tell you more about the family. Again, thank you so much for your support and continue reading! How We Got Started Paul and Sue started with only a few very small fields and selling at local farmer’s markets. As the years went by the couple began opening up more fields to allow for more growth. The result was being able to grow a wider variety and a consistent supply of crops. Fast forward four years, the Levesque’s made the family decision to go into the retail business for themselves. In the spring of 1997, the family built a roadside farm stand and that summer opened up for their first year of retail business. It was also in 1997 that the Levesque’s became certified through Maine Organic Farmers and Gardeners Association, MOFGA. This in turn led to the founding of Levesque’s Organic Farm.

ASK A FARMER Have you ever had a question about farming? Have you ever looked at produce and thought, “What do I do with that?!” Send us these and any other questions you may have about farming, our operation, or produce in general and we may include it with an answer in our next newsletter. Email questions to and put, “Ask the Levesques” in the subject line. If you don’t wish for your question to be made public, let us know in the email and we will answer your question in a private email. “A farm is more than land and crops. It is a family’s heritage and future.” -Unknown The Levesque Family If you were to walk into the farm stand located on Rt. 219, you would be greeted by a rather tall man with brown, wavy hair, and a red beard. He’d greet you with a smile and a friendly and sincere, “How are you doing today?” followed by a sir or ma’am. You’d exchange pleasantries, most likely discuss the weather, a constant thought that’s on every farmer’s mind. You would most likely ask which products are our own organic produce, if we have strawberries, ask about the canning we do ourselves on site, and probably ask about the baking we also do ourselves on site. As he’s cashing you out, asking, “is this going to be it for you today,” you would notice the cross that he wears around his neck and the “Levesque’s Organic Farm” T-shirt with an Ichthys on the right-hand side. Not only is Levesque’s Organic Farm a family-run farm, but the family that founded it is a family of faith and that is something that they don’t take lightly. They know that everything that they have is because God has blessed them with it. All the fields that they have don’t belong to them; instead they are merely stewards of that land. It’s only because of the blessings God has bestowed upon them that the farm has been as successful as it has. Levesque’s Organic Farm was founded by Paul and Sue Levesque. With the help of their two sons, Joshua and Peter, they have been working together for over 20 years. Paul grew up on a dairy farm, Levesque’s Dairy Farm, in Lewiston. There he discovered his love for farming, tending to the animals, and working in nature. It wasn’t until Sue married Paul that she got introduced to the farming lifestyle. Side-by-side they turned forgotten land into a bountiful farm. Joshua and Peter both grew up on the farm and have been helping and working alongside their dad ever since they could walk. It was instilled in them at a young age the importance of farming and the lifestyle that follows. They grew up understanding that although this life isn’t for everyone, difficult, and often filled with uncertainty, it’s also incredibly rewarding. It’s this passion that drives the family to do what they do. Joshua married Julia in May 2018 and are expecting their first child in November 2019. Peter and Rebecca married in May 2016 and welcomed their first child, a boy named Nathaniel, in January 2019. Both Rebecca and Julia work for Levesque’s Organic Farm. Paul and Sue also have two daughters, Jessica and Paula. Jessica works at the farm stand one day a week and Paula is behind the scenes offering suggestions and conducting research. Paul and Sue are also proud grandparents to seven grandchildren. Thank you again for all of your support and business. Be sure to look out for our September newsletter. -The Levesque Family

Vegetable Garden Pasta Prep Time 10 minutes Cook Time 30 minutes Total Time 40 minutes Servings 6 -8 Author Amy Ingredients • 16 oz your favorite pasta • 2 lbs fresh cherry tomatoes or vine ripened tomatoes • 2 cloves garlic crushed

  • 5 tbsp olive oil

  • Kernels cut from 2 ears of corn or 8 oz frozen organic corn

  • 2 medium sized zucchini chopped

  • 1 yellow squash chopped

  • 1/2 cup thinly sliced basil

  • Crushed red pepper to taste

  • Salt to taste

  • 1/2 cup Mozzarella cheese optional Instructions

  1. Begin by preparing your pasta according to package directions.

  2. For the sauce: Cut your cherry tomatoes in half, or vine ripened tomatoes in quarters. Heat up a skilled to medium, add 3 tbsp olive oil, garlic, and tomatoes. Cover and cook on medium low heat for about 15 minutes, stirring frequently.

  3. For the vegetables: Heat up a large skillet on medium high heat. Add remaining olive oil and all veggies. Reduce heat to medium and continue to cook until veggies are cooked and soft, sprinkle with salt.

  4. Combine pasta, tomato sauce, and veggies and mix well. Add in fresh basil, crushed red pepper, and any other fresh herbs.

  5. If using cheese, place the pasta mix into a 9x13 inch pan. Sprinkle with mozzarella and bake for about 10 minutes (or until cheese is melted and slightly golden) at 400 degrees.

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