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The First Asparagus and Fresh Bread
While passing through French & Brawn, Camden, Maine’s “mom and pop” grocery store, I saw, out of the corner of my eye, a tight little bundle of thin asparagus stalks. Were they the first of the year? Too soon, too soon. But they certainly looked like they hadn’t traveled far. Maybe a little bit south. In the basket they went. I threw them on the grill in the Salt Water Farm kitchen and bit into one just to make sure. Oh yea. They were sweet and tender and surprisingly fresh. God I can’t wait for spring.
On a seperate note, my boyfriend, has begun waking up at five in the morning and baking off all the dough he makes the night before. He’s using the much acclaimed “no knead method.” After several tries at Baguettes, I can say with confidence, that he has succeeded in producing a model that has completely won me over. Rich and creamy within, nice crust on the outside, the subtle taste of honey and salt. He has also taken on making his own starter, which should make for some real nice country loaves. And on a less thrilling note, I think I’ve gained at least five pounds since this bread routine started. As long as I wake up to the smell of bread baking and freshly brewed coffee, I can handle the side effects.
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Hunting in Blue Hill with George Semler
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Mimma and Franca
When word got around that we were going to be offering a cooking class taught by two of the four women who make up Tutti A Tavola, a destination cooking program in Tuscany, the response was overwhelming. The roster of registrants quickly filled up, as did the waiting list.
It was easy to see why.
Mimma and Franca are endearing, lively, and funny in only the way that sisters who are best friends can be. Their passion comes through in the way they relate to their guests and in the care with which they treat each ingredient. In the course of several hours with the ladies, guests got a taste not just of Tuscan cooking but of Tuscan warmth: nicknames were penned, hugs were given often and spoons were passed around to offer a taste of the various works in progress. Students chopped fennel, roasted melanzane, squeezed lemons and oranges, and listened to Mimma and Franca as they discussed the importance of using quality ingredients as a foundation for good food.
After class, the ladies joined the group for a feast that showcased all of their hard work: Insalata di farro (spelt salad with roasted vegetables), riso verde (rice with spinach and gorgonzola cheese), maiale all’uso di caccia (pork loin hunter’s style), finocchi e cipollotti brasati (braised fennel and spring onions) and gelato alla crema e vaniglia (Italian vanilla ice cream) topped with a delectable citrus sauce that, it’s safe to say, was licked clean from every plate.
Gracing our dinner was a slow-rising moon outside.
SWF BLOG, Website
Pop Tech and Game Birds
Our week has been eventful and inspiring. Here’s what we’ve been up to:
POP TECH
We had the fortune of presenting at Pop! Tech this week. For those who don’t know, Pop! Tech is a network of innovative leaders and thinkers who convene in downtown Camden once a year. The theme for this year’s conference is “Brilliant Accidents, Necessary Failures, and Improbable Breakthroughs.”
On Wednesday, a group of Pop! Tech attendees joined us for a chat in the garden, where Annemarie spoke briefly about her history, about the inspirations and accidents that informed her trajectory and about her vision for Salt Water Farm. Inside, Ladleah took the reins for a session of bread and cheese-making — foods that essentially resulted from brilliant accidents.
Attendees got their hands dirty in the kitchen, where they transformed yeast, honey and flour into bread dough, stirred pots of milk and lemon juice over heat to make ricotta, and shook jars full of heavy cream to create butter.
Here is a sample of our Pop Tech afternoon:
GAME BIRDS NATIVE TO MAINE
Last Sunday, we had the immense privilege of hosting journalist, hunter and food-and-wine aficionado George Semler for our class about Game Birds Native to Maine. George came all the way from Blue Hill bearing an assortment of delightful treats: feathered birds (woodcock and grouse), bread from Tinder Hearth and a special blueberry liqueur from the UK that he was gracious enough to share with us. He spent the evening sharing his knowledge with the class and also prepared a wonderful side of bird entrails served on Tinder Hearth toast.
Best treat of all: George invited Annemarie and her father up to Blue Hill for a weekend of hunting and of learning more about game birds. Perhaps they’ll come back with a woodcock like the one George brought up.
SWF BLOG, Website
A Lookback at the Summer on the Farm
Below are a host of beautiful photos from the 2nd Annual Maine Event, some of our classes, Private Events, Guest chef classes and more.
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July at Salt Water Farm
Khaki Campbell Ducks
Laying Hens
Fava Beans
Bush Beans
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A Friday Feast at Salt Water Farm
Friday, June 25th at 6pm
A Taste of
Sopressata with Fennel and Orange Peel
Pickled Red Onions
First Course
Wild Mushroom Ravioli, Green Pea Brown Butter, Chervil
Salad
Garden Lettuces, Pea Shoots, Radishes, Lovage Vinaigrette
Second Course
Grilled Locally Raised Chickens, Capers, Garlic, Lemon
A Side of
Cous-Cous, Red Onions, Early Girl Tomatoes, Parsley
To Finish
Buttermilk Custard, Beth’s Strawberries, Lemon Zest
Tips for Our Server are Very Much Appreciated
20 seats available . . . for reservations, e mail
annemarie@saltwaterfarm.com or call (207) 230-0966
50 dollars a head, bring your own drink
Salt Water Farm | 2299 Atlantic Highway | PO Box 300 | Lincolnville | ME | 04849
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Tickets are on sale for “The 2nd Annual Maine Event”
Join chefs Tom Mylan and Brent Young from “The Meat Hook,” Dennis Spina and Millicent Souris from “The Roebling Tea Room” and Annemarie Ahearn and Ladleah Dunn from “Salt Water Farm” for this year’s Maine Event.
From an al fresco version of Mylan’s popular pig butchering class to an afternoon of blueberry picking and pie making to a tour of a local dairy farm and cheese making class, as well as an authentic lobster bake, the week will be a riotous celebration of local food and the art of preserving the bounty of summer.
“The 2nd Annual Maine Event” activities include:
Cooking Classes:
• Pig Butchery
• Ricotta and Mozzarella Making
• Pickles and Charcuterie
• Oyster Shucking
• Pies and Preserves
• Chicken Slaughter and Butchery
Other Activities:
• Pick wild blueberries to make homemade blueberry pies
• Forage for mushrooms and other wild edibles
• Visit the Camden Farmer’s Market
• Sail on a schooner at Sunset through the Penobscott Bay (optional for additional fee of $30)
• Sample Maine’s local fish and shellfish, including lobsters, oysters, mussels and steamers
• “Pig and Beer Party” with live bluegrass, kegs of local brews and a nose to tail feast
• Sunday Farewell Brunch
More details to follow . . .
Cost :
$2750 per couple
$1500 per single
The cost of the class includes three nights of accommodation at Point Lookout, in luxury cabins nestled into the Maine woods, with access to hiking trails, a beautiful lake, duck pin bowling and WI FI. There are two couples to a cabin, each with their own bedroom. Singles are three to a cabin, each with their own bedroom. Think summer camp folks, but more “cush.” Individual cabins are available for an additional charge, as are cabins with private bathrooms.
Transportation is not included. For directions on how to get to the farm, contact Annemarie at annemarie@saltwaterfarm.com
Activities are subject to change due to weather.
Deadline for registration and full payment is due June 1st
50% refund for cancellation before July 1st