Calling All Potato Lovers

{photos via here, here and here.}

I just learned, courtesy of EatMaine that February is National Potato Lovers Month. Who knew? And, to think I was so focused on the other very important February "holidays" -- my birthday, my daughter's birthday, President's Day and, of course, Valentine's Day. (Truth be told, the focus in our house is on my eldest's birthday. In keeping with our love for advent calendars, she has created a very lovely and detailed advent calendar to countdown to her birthday. Yea, don't go there. I, clearly, have not explained advent well enough.) Anyhow...

Who comes up with these national celebrations? It never ceases to amaze me how there is something for everything. But, really, it all makes sense. Here, in Maine, it is the dead of Winter. Snow is piled high everywhere. And, for Maine-rs who have put away food from their gardens (or perhaps from others' gardens) for the winter, potatoes are pretty much the staple this time of year. So, we gotta love potatoes, it's what we've got.

Frankly, I could eat potatoes all the time. I like 'em mashed, boiled, roasted, in soups - you name it. But, I try to limit my intake...and, well, I'm not sure how this happened to my two Maine-born girls (I mean, if you are born in potato country, don't you have to like potatoes?) do not like potatoes. It really even pains me to type that. Not like potatoes?

Well, not surprisingly potatoes don't make it to our dinner table all that often. But, in the spirit of supporting Maine potato farmers (and my love for potatoes), tonight's dinner is going to be all about potatoes.

Even dessert. Yup, in Maine we have a special potato dessert. They are called Needhams (and many a Maine-r has their own recipe) and they are aptly named - because once you've had one you just need them more. Needhams are chocolates with a creamy filling that is potato based. You'd never know by tasting them - though it definitely adds to a creamy texture. It's always our surprise dessert for people visiting us from away. Don't they look delicious!?

How about you? Are you having potatoes tonight? How will you fix them?

PS. Yes, that's Vodka - made in Maine, with potatoes, of course!

THE Fair

On Saturday a.m. while we were driving to the Common Ground Fair (a near 2 hour drive from our home), my cranky 6-year-old asked me why I like the fair so much.

"Well," I began..."Some people believe that Disneyland is the happiest place on Earth, I think THIS is." (Was that wrong?)

Now, I had her attention, evidenced by the puzzled, "Why?"

"Because this a place where people gather. People who are rich. People who are poor. People from all walks of life. They gather here because they share an interest in rural Maine living. They care about keeping Maine traditions like farming and spinning and fiddling alive. They care about good healthy food. They care about people. They care about the Earth. It is what they have in common--and it is really wonderful sometimes to be among people who care about similar things."

I couldn't see her, I was driving. She might have been rolling her eyes. But, she was quiet, nevertheless. 

I could go on and on (as some of you have had to endure in-person) about all the wonderfulness of the fair. The amazing food. The terrific music. The exquisite crafts. The endless interesting workshops. The happy, animal-filled barns. And, oh, the fiber! But, instead, I'll just share some photos (and a few words). Hope you enjoy.

Food! Wood-fired whole grain pizza with pesto; sustainably grown lamb kebabs; locally grown roasted vegetable soups; Maine potatoes every-which-way; locally-made ice cream; and, more, more, more!

Prize carrots (and, so, so, much more!)

Solar-powered juice.

Pie in a Cone
All food vendors at the fair are required to be as sustainable as possible. Their "packaging" must be minimal (you won't find lids or straws, for example) - and completely recyclable and compostable (volunteers collect the plates and scraps and recycle/compost). One vendor got really creative - instead of pie on a plate - they make a pie crust cone and fill it with the pie filling of your choice (blueberry, pumpkin, apple...). YUM.

Discovering animals!

Wagon Rides

Spinning (Yes, she's spinning directly from the rabbit!)

Marching in the Parade

Happy, happy Mama!

Jumping in the hay and lovin'(?) it?

Petting sheep.

A very tired fair-goer ready to go home.

Apples and Greek Food, Oh My!

In a panic, afraid that I might somehow miss all the apples (which is funny because I usually go MUCH later than this), I insisted that my family, amidst a very hectic weekend schedule, drive to our favorite organic apple picking spot.

Although I'm not sure he was totally into the idea, my husband agreed that it would be a nice way to spend the day (it was September 11th). Step out of our ordinary life and do something high quality with the people we love.

We almost turned around three times due to the whining going on in the back seat. I'm hungry. I'm car sick. I hate apples. Blah, blah, blah.

We kept going. Because sometimes parents just have to do that. Ignore the whining, keep going.

In the little city of Lewiston, Maine, which lots of people gripe about, but we kind of like (at least to drive through), I spotted a little sign that said, "Greek Festival Today". It was a no-brainer - a little Greek food is exactly what we needed. Though we wondered just how good a festival it could be. Did Lewiston have a big Greek community?

With some sleuthing and a map, my husband, my hero, found it. Not an easy feat. We almost turned around several times (picking up on a theme here?). Couldn't be there - a residential community. Sure enough, we landed at a hoppin' Greek festival in the middle of a residential neighborhood. It was quickly evident we'd struck gold.

Yum. We all devoured yummy, yummy Greek food - and, we even had a chat with Senator Snowe -- who apparently goes to church there.

Full and happy, we ventured on.

Rest assured, we had not missed the apples. At Ricker Hill, the organic apples were the most plentiful I'd seen. Gorgeous apples everywhere. In 12 minutes, we picked 40 lbs.

It was a fun-filled day with some unexpected adventures. In my book, that's the best kind of day.

Now, we'd better get cooking applesauce.

For the Lobster Lover--A Yummy Father's Day Idea!

{photo via Catch a Piece of Maine}

For those of you followers who are lucky enough to live in Maine, this idea may seem a little absurd since the odds are you are just minutes away from a lobster dock where you can dine on the freshest of fresh lobster.

But, for those of you lobster lovers from away, this might be the answer to your culinary prayers.

Catch a Piece of Maine offers lobsters (and some other native goodies) direct from the lobstermen of the Coast of Maine.

That's right -- direct from the fishermen themselves -- no middle man.

Catch a Piece of Maine was started in an effort to help Maine lobstermen. Due to the ever-increasing costs of the trade, many lobstermen are leaving their heritage behind. In fact, according to the Island Institute, of the 5,300 miles of Maine coast, only 20 miles remain as working waterfront.

By bringing the consumer "closer to the dock" (e.g. buying direct  from the lobstermen), lobstermen earn a much-needed premium, effectively preserving the traditional working waterfront. And, by removing the middle man, consumers have a chance to get to know the dedicated lobsterman who harvested their dinner. (On the website, you'll get a chance to learn about the different lobstermen that caught your meal!)

So, this Father's Day, why not treat your Dad to a lobster meal caught by another Dad from the Coast of Maine. Although there are many options on their site, Catch of Maine offers a yummy "lobster share" (for $249 including overnight shipping) which includes:

Four 1 1/2 lb hard shell lobsters (caught by lobsterman Captain Brendan Ready)
1 lb Maine mussles
1 lb Jonah crab claws
4 servings of Maine-made desserts
lobster bibs, cooking instructions and recipes, utensils, wet-naps, sea salt AND
a photograph of Captain Brendan, a map detailing the date and location where your gourmet feast was harvested

(Plus, you also get a DVD about the Catch a Piece of Maine lobstermen.)

Oh Fiddlesticks! I Missed the Fiddleheads

{photo from Leslie Land in the Kitchen and Garden and Around the House}

I'm guessing that nearly every region has their own early spring delicacy. You know, the tender something or other that appears in the early part of spring. Die-hards will wait with great anticipation and then descend upon these wild delicacies (and keep their whereabouts top-secret) as soon as they appear from the earth.

In Maine, in case you didn't know, the early spring delicacy are Fiddleheads, the young coiled leaves of the ostrich fern. Nearly all ferns have Fiddleheads, but those of the ostrich fern are unique and can be identified by the brown papery scale-like covering on the uncoiled fern. These ostrich ferns emerge in clusters on the banks of rivers, streams and brooks in April and May.

Truth be told, until recent years, I thought Fiddleheads were disgusting -- in appearance and in taste. Too earthy. But, now, I love them. I love them for their earthy flavor, in fact. And, for the last few years I've been wanting to learn to harvest them on my own (instead of buying them in the local market). There is an art to it, I'm told. But, alas, I missed my window of opportunity again this year. Next year, for sure.

I like my Fiddleheads steamed a bit, then sauteed in butter and garlic. Yum. But, Fiddlehead lovers cook them all sorts of ways...they even pickle 'em so they can be enjoyed throughout the year, not just in those few spring weeks.

What's the spring delicacy in your region? And, if you are in Maine, what's your favorite way to eat Fiddleheads?

It Doesn't Get Any Fresher

(photos from Port Clyde Fresh)

At the very tip of the St. George peninsula in Midcoast Maine, you will find the small fishing village of Port Clyde. Port Clyde sits at the confluence of Muscongus and Penobscot bays, providing key access to a myriad of fishing grounds.

In Port Clyde (if you live there year-round, that is), it is all about the fishing -- and it has been for some 200 years. Historically, when the fish were running, the village's church bells would ring, calling all the women in the community to the fish factory where they would clean and package the fresh catch.

Today, Port Clyde's fishing heritage prevails--albeit on a much smaller scale. A dozen fishing vessel make up Port Clyde's fleet, catching haddock, flounder, cod, pollack and hake. Determined to preserve their heritage and the resources they depend on, the fisherpeople of Port Clyde community have developed the Port Clyde Fresh Catch™ brand to bring you fish and shrimp harvested from the icy waters of the Gulf of Maine using environmentally sustainable fishing methods.

So, now, with the click of your mouse or a quick call, you can have the freshest catch delivered to you, no matter where you are. Check out Port Clyde Fresh Catch™.

Not interested in cooking your own seafood, but want the good stuff? Look here to see where Port Clyde Fresh Catch is being served in Maine and beyond!

A Culinary Tour of Maine -- Anthony Bordain

Maine is known for its lobsters.

And, maybe, known among some for its potatoes. But, I don't really ever hear Maine touted as culinary destination.

But, really, it should be. (Fresh seafood. Locally grown produce. Good, real flavor. And, plenty of terrific restaurants.)

Perhaps now, after tonight's episode of Anthony Bordain's No Reservations (a good episode--definitely check it out) it will be. Mr. Bordain travels to some great local flavor spots - including one of my very favorite's -- a little very funky and rustic seaside shack in Rockland called Conte's.

On the one hand, I'm thrilled to see my taste gets a celebrity seal of approval and tickled for Mr. Conte's well-being.

On the other hand, I dread the fact that our little off-the-beaten-path-favorite-date-place is now going to be not-so-well-off-the-beaten-path.

Sigh.

PS. We were actually at Street & Co (our first time there!) the night Anthony Bordain's crew was there preparing to film.