Who We Are
Carding Brook Farm is a 200 year-old saltwater farm in Brooklin, Maine producing certified organic vegetables and timber frames.
Jennifer Schroth and Jonathan Ellsworth, with sons Nolan and Walker, farm around the seasons on land that’s been in their family for four generations—cultivating gardens in warm months and selectively harvesting wood in the winter.
Read more about our low-impact logging and timber frame construction.
How We Farm
Since the beginning, we have farmed and logged with horses. The horses fit in with our commitment to sustainable garden cultivation and low-impact woodlot management. In 2023 we started our third team (Suﬀolk Punch colts Junior and Johnny) to carry on the tradition.
We also raise sheep for fleece and chickens for eggs. Livestock are vital to our growing season—because of them, our fertility can be generated right on the Farm. The high-powered compost we make and the rotational grazing of the animals makes the whole farm vibrate with growth and fertility.
We implement a system of cover cropping, crop rotation, and minimal tillage in the gardens, using unheated high tunnels to extend the seasons and protect the soil from extreme weather.
What We Grow & How to Find It
THE FARMSTAND Starting sometime in April, we sell greens and eggs every Wednesday at a self-serve table in our barn. Subscribe to our email list with the form below to receive notices about when this starts and what we have each week. Our full open Farmstand starts June 21 and goes to the end of September on Wednesdays from 10:00 to 1:00 at the Farm. Visiting the Farmstand is the best way to meet us, walk through the orchards to see the animals, and find a full range of available produce for that week.
BROOKLIN FARMERS’ MARKET We have a table at the Brooklin Farmers’ Market every Thursday from 11:00 to 1:00, June through September. The Market also features fresh bagels and baked goods from Brooklin Candy, organic meat and flowers from Poland Family Farm, orchard fruit and native plants from Five Star Orchard, preserved blueberries from Planet Naskeag, as well as several local potters and artisanal crafters.
THE CSA Community Supported Agriculture is a way for farm customers to help the farmers jump-start the growing season by paying ahead for produce they will receive later in the season. Our CSA is credit-based, with deposit amounts determined by the customer. The amount deposited becomes a credit at our Farmstand or Farmers’ Market table, where CSA members get a slight discount on the market price. Contact us by e-mail or call (207) 359-2326 to find out more and join.
In recent years we have whittled down our wholesale accounts to focus on our Farmstand. Currently our greens can be found in season at Mainescape Garden Center in Blue Hill. We also supply a range of produce to Arborvine Restaurant in Blue Hill.
Carding Brook Farm is a kitchen garden for people who like to cook. We highlight diverse heirloom varieties with intense flavors and colors. Check out our Recipes page for some delicious dishes.
GREENS Greens are essential at Carding Brook Farm. There are always greens in the Farmstand and on our plate—including arugula, kale, chard, spinach, and our signature seasonal salad mix.
GARLIC, ONIONS, LEEKS, SHALLOTS Alliums love our soil! We have them in some form all season starting with scallions and green garlic in spring and adding garlic scapes, green onions, leeks, and finally dry garlic, onions and shallots in September.
PEAS and BEANS The ultimate fleeting Maine summer vegetables. In July we have sweet shelling peas, snap peas, and snow peas and in August and September purple green and yellow skinny string beans. Fava beans like our cool soil in spring, and in late summer we often have classic striped shelling beans.
BROCCOLI and CABBAGE We especially like all the colors and textures of cabbage and tender, sweet broccolini—it loves the cool spring and comes back in the fall.
TOMATOES The undisputed star of midsummer. We fill a whole high tunnel with tomatoes—heirlooms, cherries and paste in all colors, shapes and sizes.
BEETS, CARROTS, TURNIPS, POTATOES We plant beets and carrots all season long, along with perfect round white salad turnips. In late July and August we dig multi-colored new potatoes.
SQUASH and CUCUMBERS We have all manner of colorful summer squash and sweet cukes in July and August—and a few iconic winter squash and heirloom pie pumpkins show up in September.
PEPPERS, SWEET and HOT We love sweet red frying peppers and they are excellent with our roasted tomatoes.
GINGER! Pink and green baby ginger is irresistibly beautiful and indescribably delicious. Might be a bit of a novelty in Maine, but so worth it for those few weeks in September. We freeze it and use it all winter in tea, stir fries, soups, pies, and gingerbread.
BASIL, PARSLEY, DILL, CILANTRO, FENNEL, MINT Fresh herbs are a key component all season in the way we grow and the way we cook.