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The Wild Foraged Feast at Salt Water Farm
Join us on Saturday, May 29th at seven o’clock for a meal harvested from the land and waters around us. May marks the beginning of the foraging season. The woods yield ramps and morels, the riverbanks nurture nettle and fiddlehead, the pools hold alewives, the rivers eels. Local forager, Evan Strusinski, will courageously supply Salt Water Farm with fodder for our feast.
~Wild Foraged Feast at Salt Water Farm~
Saturday, May 29th 2010
To Whet Your Appetite
Rhubarb Cocktail
A Taste of
Alewife Fritters, Aioli
First Course
Chicken Liver and Lion’s Mane Terrine, Pickled Ramps, Grilled Toasts
Second Course
Nettle Soup, Crème Fraiche
Third Course
Tagliatelle, Morels, Peas, Queen Anne’s Lace Broth
Salad Course
Wild Greens, Oyster Mushrooms, Hazelnut Vinaigrette
Fourth Course
Smoked Eel, New Potatoes, Sorrel
Fifth Course
Frog’s Legs, Periwinkle, Parsley, Butter
To Finish
Savory Chanterelle Flan
Boletus Ice Cream
Menu items are subject to change due to Mother Nature’s unpredictability
20 seats available . . . for reservations, e mail
annemarie@saltwaterfarm.com or call (207) 230-0966
85 dollars
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Italian Easter Feast at Salt Water Farm
Sunday, April 4th, 2010
A Taste of
Marinated Olive, Rosemary and Fennel Bread
Goat’s Milk Cheese
To Start
Fava Bean Soup with Local Rabbit and Grilled Country Bread
First Course
Gnocchetti Sardi with 24 hour Pork Ragout
Second Course
Spit Roast Leg of Lamb with Baby Carrots, Fennel, Mint and Fingerlings
A side of
Tarragon Roasted Asparagus with a Fried Farm Egg
To Finish
Ricotta Tart with Honey and Figs
18 seats available . . . for reservations, e mail
annemarie@saltwaterfarm.com or call (207) 230-0966
50 dollars a head, bring your own drink
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Full Crow Moon Supper
On March 15th, 2010, Salt Water Farm held the “Full Crow Moon Supper” in honor of St. Patrick. It is said that the crow’s caw in April to announce the end of winter and the beginning of spring. Chresten Soronson, a artisan baker and home brewer from Portland brewed an Irish Red and an Oatmeal Stout for the occasion, the later of which was used to braise beef and in a molasses chocolate cake with whiskey cream. The potatoes we used were “wintered over,” a common treatment to parsnips, where the root vegetables are left in the ground as the outdoor temperature fluctuates above and below freezing. This process converts the starches to sugar, sweetening the product. Ladleah Dunn, was officially introduced as the farm manager and kitchen assistant at Salt Water Farm. She will be teaching a cheese making class on March 28th and there is only one spot left for anyone interested. The Moon Suppers have been such a tremendous success that from now on they will be held twice a month, instead of once a month. That about sums it up. Here are some shots from the supper taken by my dear friend, Elizabeth Noble.
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Salt Water Farm in New York Magazine
“Go Beyond the Lobster in Maine”
By Adam H. Graham
“Sails are lowered for the winter in Camden, but vineyards, farm markets, and cooking schools are turning this town into the Napa of New England.”
http://nymag.com/travel/weekends/camden/index2.html
It’s a small mention and its accuracy is questionable, but Moose and Moxie made it into New York Magazine!!!
In January, Adam Graham, a writer for the New York Times and New York Magazine came to Salt Water Farm for a late morning brunch, made up of a duck confit hash, homemade breads, a roasted beet and winter green salad and a selection of local goat cheeses. Afterward, we walked down to the water with the pups and discussed the various events that Salt Water Farm puts on throughout the seasons. Adam, like many people I meet randomly, is from my old neighborhood in Brooklyn, Carrol, (Gardens/Cobble Hill), and we shared a list of our favorite places to eat back in the city. Let’ just say the man has good taste.