Solstice

With recent weeks gone by in a whirlwind, there’s hardly been a moment to reflect on the latest happenings here at Salt Water Farm. The summer season has brought long, sun-drenched days wiled away in the garden, trips to the farmers market, bustling mornings in our café, and the first of the workshops in our cooking school. Our kitchen has quickly filled with summer’s bounty, brimming with live Maine lobster, Halibut steaks fished right out of Penobscot Bay, oysters, and armfuls of greens n’ things harvested from our own backyard. Participants were taught basic knife skills, shown how to shuck an oyster, learned to make sourdough bread start to finish, picked the first strawberries of the season, and instantly filled our kitchen with delicious scents and the clinks and clamors that promise a wonderful meal.

Fresh garden greens, pestos, crabmeat crostini, lobster bisque, chocolate-hazelnut torte, sourdough bread and more were enjoyed by all at the end of each day. The first weeks of summer have filled our kitchen table with good food and wonderful company, and we know the coming months will continue to do the same.

Happy summer!

Mary Hogan, Salt Water Farm Apprentice