Yesterday I showed property in Machias and on my way, a sign for fresh Shiitake mushrooms caught my eye. On the way back I stopped and found THE most gorgeous Shiitake’s I’ve ever seen (even beyond the quality of Whole Foods tenfold) at Lynch Hill Farms. These were just picked that day. Talk about clean, blemish free and dry. WOW! And just $6.50 a pound!
Of course in keeping with all things local, I stopped at the local farmers market today and picked up some Udderview goat cheese (this one, an Italian Torte layered with roasted tomatoes, pesto, goat cheese and crushed almonds). Yesterday I stopped at Chase’s Daily in Belfast and bought a beautiful, fresh bunch of purple basil. And then my cocktail? It’s Cold River Vodka (worth the splurge), orange juice, a dash of Limoncello, a splash of my basil simple syrup and garnished with purple basil. And of course, the colors are opposite on the color wheel and pair as well as the flavors!
A Fiddlehead Fern is an unfurled frond of a young fern. There are several varieties that are harvested for consumption, but only for a very short period of time. They’ve been available for a few weeks now, but this is the first time I’ve been able to get them! They taste like a combination of asparagus, broccoli and have more antioxidants than blueberries! Wikipedia offers a great description.
This was the fourth annual Maine Fare, Celebrating the Bounty of Maine. I went on Saturday in particular so that I could see a friend of mind during her cooking demo. She’s Kate Krukowski Gooding, author of “Black Fly Stew” and “Simple Gourmet Lamb”. Talk about timing, we got out of the car in the parking lot across the street and I immediately smelled curry and I love curry. We approached the tent in front of the Knox Mill, and there was Kate, making a lamb dish from her second cookbook – Grilled Indian Spiced Lamb with Lacha (onion and tomato salad). It smelled wonderful! She was just about to serve the samples to the crowd. It was so good that I made that dish on Sunday night for dinner. Thanks, Kate!
This was a happy taster after Kate gave her a lamb bone to chew on. Doesn’t this photo just say it all?
And this was Chef Justin Cherry of The Brooklin Inn. He made Halibut with Cauliflower puree, Tomatoes and Chantrelle mushrooms with White Truffle Oil and Tomato Foam. Now that smelled good, too.
Inside we enjoyed some wonderful samples from all over Maine. I bought some fantastic soft cheese with herbs from Longfellow’s Creamery (all certified organic products) and a fresh tomato sauce from The Heirloom Tomato Sauce Co. I tasted smoked trout from Ducktrap, enjoyed a surprisingly good and dry Viognier from Cellar Door, was in absolute chocolate heaven from some rich chocolate truffles by Black Dinah Chocolatiers. I’m glad I discovered Maine Fare. See you next year!