This past weekend, the freakishly warm weather ended, but it was still warm enough to do the things we wanted—go on a bike ride, hang laundry on the line, and visit Mike’s Maple House, which is about 2 or 3 miles from where we live.

Unfortunately, while we humans might have enjoyed the unusually warm weather, the sugar maples did not, and they are done for the season. Jason Smith, at Mike’s Maple house, told us that they made only 65 gallons of syrup this year. Usually, they make between 150 to 200 gallons, and Smith estimated they were down by 60 percent. Nevertheless they had enough to sell, Clif and I bought some of their delicious syrup as well as some maple sugar candies and some maple cream chocolates. As far as I’m concerned, the more maple, the better.

We had stopped by Mike’s Maple House on the way to our friend Diane’s house for dinner—where we had an utterly delicious meal of sweet potato salad, pumpkin soup, and fish with capers and artichoke hearts. Plus, blueberry cobbler for dessert. (Alas, I didn’t take any pictures. It seems a little too intrusive to take pictures at a dinner party where there are other guests, even if those guests are good friends.)

During the course of the evening, I commented on how much I love Maine food—blueberries, clams, mussels, lobster, maple syrup, potatoes, apples, and fresh vegetables when they are in season. Maine food does not have the reputation that food from other states has. Much of the time it is cooked very simply, and there is a decided lack of sauces and flourishes. However, for me, at least, when Maine food is fresh, it is irresistible, and it is at the top of my list of favorite food.

Here are some pictures from our weekend: