Spring in Maine is a much awaited season, where tender young greens abound. Chives, lovage and sorrel poke through the chilly earth, asparagus grows an inch a day, dandelions fill the fields and rhubarb stalks are thick and juicy. It is also a time when lamb, born in the cold winter months, are young and tender and make for an excellent meal. Celebrate the bounty of spring with us at Salt Water Farm, as we collect ingredients from the gardens and cook an array of beautiful dishes for our afternoon lunch.
Our Menu may include:
A Bee’s Knees Cocktail with Rhubarb Syrup
Homemade Pizza with Spring Greens, Fontina and Sliced New Garlic
Chive Blossom Fritters with Lemon Mayonnaise
Fresh Grilled Asparagus with Tarragon
Dandelion Salad with Soft Egg, Bacon, Radishes and Spring Herb Dressing
Spring Lamb with Salsa Verde
Smashed Potatoes Smothered in Tapenade
Rhubarb and Rye Cake