On September 11th and 12th Clif and I went to Maine Fare: Celebrating the Bounty of Maine.  The event was held in Camden, Maine.  Here are some of Clif’s photos from the Maine Fare Marketplace.

Cathe Morrill, State of Maine Cheese Company.
C. Waite Maclin, Pastor Chuck Orchards
Kate Haigh, Longfellow's Creamery
Michael T. Anderson, Winterport Winery
Brandon Bagley, Capt'n Eli's Soda
Dean Bingham, Dean's Sweets
Shelly Patten-Prescott, Ducktrap River of Maine
Shelly Patten-Prescott, Ducktrap River of Maine

Hundreds of hungry foodies came to this tasty event. My, my, the food was good. So good that the food at Ducktrap River was cleaned out. People bought a lot, sampled a lot, and learned a lot from the various exhibitors and seminars.


A few weeks ago, I made the decision to do a food blog. Because my husband is a computer guy and I am fast writer, we were able to have the blog up and running fairly quickly. At around that same time, I became aware of three food conferences in Maine, all happening in September and October.

First there is Maine Fare, to be held from September 11th to September 13th in Camden, Maine ( Maine Fare bills itself as “An annual event which showcases and celebrates Maine’s natural culinary resources…. Maine Fare investigates the history, present and future of Maine’s wonderful food, from farm to table. The goal of the event is to communicate the importance of preserving, protecting, and sharing Maine’s storied culinary history and its rich and developing resources.” My husband, Clif, and I will be going to this conference on Friday and Saturday, and we are hoping to have a weekend of good food and provocative panels and lectures.

On October 2nd through October 4th, at the College of the Atlantic in Bar Harbor, Maine, there’s a conference called Food for Thought, Time for Action ( From the College of the Atlantic website, here is a description of the event: “Our fall conference on sustainable food, farming and fisheries will bring together a diverse range of practitioners, farmers, fishermen and scholars to discuss current issues and chart a course toward a sustainable future.” The food writer and professor Marion Nestle will be one of the keynote speakers. Clif and I hope to attend this conference on Friday, October 2nd. Unfortunately, we will be busy for the rest of that weekend.

Finally, from October 22nd through October 24th, there is Harvest on the Harbor in Portland, Maine ( Sponsored by the the Greater Portland Convention & Visitors Bureau and described on its website as “Three chock-full days in which to experience the flavors of Maine, all on the magnificent coast during the beautiful harvest season,” Harvest on the Harbor sounds more like an eating event than a consciousness-raising event. But who knows? Perhaps food issues will be slipped in somewhere between the eating. However, our schedule is so tight that weekend that we won’t be able to attend even one day of Harvest on the Harbor.

But there’s even more. On the networking site Eat Maine Foods (/ ) there is a list of more upcoming Maine food events, with enough issues to satisfy the most ardent food activist. I’ll let readers discover these events for themselves by going on the Eat Maine Foods website.

So what’s going on? “Food is big,” my husband observed when I broached the subject with him. Yes, it is. But hasn’t food always been big? After all, without food, we die. That puts food, as a human concern, way at the top of anybody’s list. What seems to have happened is that lately food has become a hot topic that has stretched the boundaries of sustenance. It runs the range from being highly profitable entertainment to being seriously political. As a foodie, I can only rejoice there is so much out there nowadays about food, so much mindfulness, so much variety. (Being a native Mainer, I can remember the old days of grocery shopping in Maine, when celery was about the most exotic vegetable available.)

But I also have two very different worries. The first is that there will be overkill, so to speak, and people will become weary of hearing about all the various food concerns, from sustainability to food justice in struggling countries. And with overkill can come indifference and boredom, which are never good. The second is that all the pleasure will be squeezed out of eating, that we will rock between anxiety about eating the “right” food and guilt over the abundance we are blessed with, legitimate concerns that nonetheless have the potential to be killjoys. With our Puritan heritage, which still ripples around us, this is no idle worry, and Americans already tend to have ambivalent attitudes toward food.

I know. Why can’t I just revel in all the food events that are coming my way? Because ’tis my nature to worry. But not all worry is bad. Sometimes it brings reflection and illumination, and perhaps I will have some of both over the next month or so. In the meantime, I’ll be eating, thinking, and writing.


In Maine, Labor Day—the advent of September and fall—is a bittersweet event. On the one hand, there is no lovelier time of year than autumn. First there is the weather—warm, dry, and sunny, with deep blue skies. This is followed by October and explosions of color as the trees go from being cool green to eye-popping red, orange, and yellow. Yet Mainers know all too well what comes after all this beauty. Many months—five, to be exact—of freezing rain, snow, slippery roads, and aching cold. Yes, winter has its frosty beauty, but the older one gets, the less impressive this beauty is.

Therefore, I’ve come to regard Labor Day weekend as a gateway to fall and to all things colder. What better way to celebrate (or prepare) than with a weekend of food, friends and family? And that’s just what we did this year.

On Saturday, my husband, Clif, our daughter Shannon, her fiancé, Mike, and I went to the Windsor Fair, a small honky-tonk event complete with rides, games, livestock, and horse races. We, however, went mostly for the food, glorious deep-fried grub, as the writer Lesley Blanch might have put it. Clif and I started with fried dough, moved on to hand-cut French fries, followed with funnel cake (fried dough’s competitive cousin), and ended with crisp, fried, sweet whole clams (no strips for us!) and more hand-cut French fries. In between the French fries and the funnel cake, I cleansed my palate with a candy apple, which was surprisingly tart and fresh. Clif had a sausage digression, an extremely smelly one, which he thoroughly enjoyed. Shannon and Mike had falafel and a chicken gyro. (My, how fairs have changed since I was young. There was even a stand that sold Thai food.) Since Clif and I don’t go on rides anymore, I had supposed we’d only be at the fair for a few hours, but I had seriously underestimated how long it would take us to eat our way around the midway. We got there around 11:30 in the morning, and we didn’t leave until 4:30 or so. Warmed by the sun, propelled by the crowds and the noise of the rides, we had what can only be described as a grand eating day.

Sunday was a more genteel eating day, although one might argue that the quantity of food still tipped the scales in an excessive direction. We had friends over for a barbecue on our patio, an event that started at 2:00 P.M. and ended at 7:00 P.M., with steady eating pretty much the whole time. We began with an assortment of cheeses—Vermont cheddar, a spicy chive Cotswold, a mango Stilton, and a smooth local goat cheese—with crackers and nuts. Next came Clif’s specialty, grilled bread, which he has learned how to toss like a real pro. Could we serve the grilled bread by itself? We could not, and I had prepared a platter of grapes and local cantaloupe to go with it. Then came the main event—grilled chicken with a lemon-mustard glaze, potato salad, and green beans (from Farmer Kev’s stand) with browned butter and roasted almonds. As we finished the third course, it seemed that my friend Beth Clark had read my mind. She said simply, “Food, friends, and family.” To which I responded, “What else is there?” For dessert we had Beth’s delectable blueberry cake, from a Marge Standish recipe, along with ginger snaps Beth had bought at her local farmer’s market.

On Sunday, we had to have a follow-up, more modest perhaps, but very tasty, mostly because of the freshness of the food. Shannon and Mike came over for what might very well be the last barbecue of the season. This time we had teriyaki chicken, corn on the cob from a local stand, some of Farmer Kev’s small, red potatoes, roasted with garlic, and homemade bread not long out of my oven. As the crickets sang and the sun went down, we all raised our glasses to summer. Farewell, until next year. We will certainly miss you.


Farmer Kev signLast weekend, when I went to the Winthrop farmers’ market and spoke with Tim Leavitt, farmer Kev’s father, I learned that Farmer Kev would be at his stand on the Saturday of Labor Day weekend. (Farmer Kev is a student at the University of Maine at Orono.) As it turned out, that Saturday was beautiful and sunny, and I brought my husband, Clif, along to take some pictures of Farmer Kev, his stand, and his vegetables. We bought more green beans as well as zucchini and garlic. Garden on, Farmer Kev!

Farmer Kev
Farmer Kev
Beets and Carrots
Beets and Carrots


Last weekend, I bought two pounds of green beans from Farmer Kev’s stand at the farmers’ market in town. Right from the start, I had planned to cook them all that night, eat some for dinner, and then have some leftovers for a concoction I call Green Beans with Sour Cream Sauce. It is one of my husband’s favorite dishes, and I have to admit that I think it’s pretty good, too. Here is what I do, more or less, depending on how many beans I have. In this case, I had a scant two pounds of cooked beans, but three pounds would work as well. It all depends on how saucy you want the beans to be.

In a small bowl, combine 4 tablespoons of flour, 1 teaspoon of sugar, 1 teaspoon of salt, and a few rounds of pepper from your pepper mill. You will also need, in separate measuring cups, one cup of milk, one cup of sour cream (plain yogurt is also delicious), and one cup of grated cheddar cheese, very sharp. In a skillet, on low heat, cook slightly a bit of minced onion, say, a teaspoon or so, in 4 tablespoons of melted butter. (How much onion you use is up to you, but I would recommend using only a small amount. Onions can have a bullying flavor, and you don’t want to mask either the delicate taste of the beans or the smooth, rich sauce.) Into the butter whisk the flour, sugar, salt, and pepper mixture. Add the milk all at once and cook until thick and bubbly. Remove from heat. Stir in sour cream. Add cooked beans. Spread 1/3 of the mixture in a two-quart casserole. Sprinkle half of the cheddar cheese over beans. Repeat, ending with beans. Top with some kind of melted butter/crumb combination. Crushed crackers and butter are good; so are breadcrumbs and butter. Bake at 400º for 25 minutes or until the edges begin to bubble.

Observant cooks will note the similarity between Green Beans with Sour Cream Sauce and the upstart green bean casserole that is so often served at family events, especially Thanksgiving. I won’t deny the relationship, but I do want to point out that cream of mushroom soup is a very poor relation of a good sour cream sauce, and as for those canned onion rings, well, the less said about them the better.


In Winthrop, Maine, where I live, Tuesday and Saturday are the days for the small farmers’ market held in the center of town. Because my husband and I only have one car, and I usually don’t have use of it on Tuesday, Saturday is my “go to market day.” Last Saturday was a rainy one—tropical depression Dan was wending its way up the coast—and there was only one vendor—Farmer Kev or, to be more precise, Farmer Kev’s father, Tim Leavitt. Farmer Kev was not there for a very good reason—classes have begun at the University of Maine at Orono, where he is a first-year student. Farmer Kev is eighteen years old, and this is his second year at the farmers’ market.

I am acquainted with Tim Leavitt, and we chatted a bit before I bought some vegetables. Tim described how Farmer Kev, or Kevin as he is more commonly known, showed an early interest in gardening. When he was twelve or so, he converted an old sandbox into a small vegetable bed and grew some food for the family. But a true gardener is never satisfied with one small bed, and Kevin expanded into the family’s backyard. Soon, this also wasn’t enough, and on the outskirts of town he found some land that the owner was willing to let Farmer Kev use. Kevin also helped organize community gardens at Winthrop High School, where, until recently, he was a student. Next year, Kevin plans to build some cold frames so that he can start tomatoes earlier. This year, unfortunately, he lost his plants to blight, as so many Maine farmers and gardeners have done this rainy summer.

“How long far into the season will you be here?” I asked Tim.

“Until October,” he answered, smiling. “Kevin will be home over Labor Day weekend, but my wife and I will be helping while he’s at school.”

No small task for busy parents, but the family that gardens together, stays together?

Now, even though I have one of the worst yards in Winthrop for gardening, I have a very soft spot for farmers and gardeners. They grow our food. They keep us going. Without them, most of us would find it hard, if not impossible, to feed ourselves. Many adults have a tendency to criticize young people for not knowing enough about where food comes from, for thinking that it all begins at the grocery store. While this might be true for some young people, it is not true for all young people, and it is certainly not true for Farmer Kev. May the blight leave his tomatoes alone; may he always enjoy having dirt under his nails; and may he garden for many, many years to come. And kudos to his parents for helping out, even when it rains, for supporting him in his gardening venture.

Late August and early September are wonderful times to eat in Maine, and here is what I bought from Farmer Kev’s stand: two pounds of green beans, two heads of garlic, one zucchini, and four pounds of little red potatoes. For all of this, I paid $8, for food that is local and is grown organically.

Chicken Meunier
Chicken Meuniere

That evening, along with chicken cutlets meuniere, my husband and I had some of those succulent green beans and those wonderful little red potatoes. We raised our glasses to Farmer Kev, to his green beans and potatoes, to all things local and delicious, and to the good life, which doesn’t always have to cost a lot.


Yesterday was the kind of perfect August day in Maine that gives it the reputation for being vacationland. The sky was a deep blue without even one speck of cloud to worry it. The day was warm but not hot, and the humidity was blessedly low. Oh, summer!

I invited my friend Barbara Penrod over to celebrate her birthday, and I made her lunch, which we ate on the patio. I won’t lie. The gardens are, shall we say, a little frowsy by late summer. Most everything is gone by, and the foliage has a dry, ragged look. Still, the bee balm was enough in bloom so that we had a splash of red and a constant whir of feeding hummingbirds. The scarlet runner beans still looked lush and cheerful, and the backyard was filled with the songs of crickets and cicadas.

Here is what I served: chicken salad with dried cranberries, celery, and roasted pecans, all arranged on bed of lettuce bordered by triangles of tomatoes, local, of course; homemade cornbread; and green grapes. For dessert we had cream and cherry parfaits along with lemon-frosted shortbread. Barbara is a very appreciative guest and, I’m happy to report, a good eater. However, when she said, “That shortbread is to die for,” I knew the meal was a success. I also knew her gift would be a success as I had bought a blue-swirl plate from a Maine potter and filled it with some of the shortbread.

Eating and talking, we spent a good part of the afternoon on that sunny patio, with the dog alternately begging for handouts and running around the fenced-in backyard. After Barbara left, I felt happy and content. I had gotten up very early to make the cornbread, the shortbread, and the parfaits. The night before, I had roasted the chicken for the salads. All of the food was simple to make, but it took time, something that Americans never seem to have enough of, and ultimately what I gave Barbara was the gift of my time. And it felt good to give this gift.

Cherry Parfait
Cherry Parfait

Here is the recipe for the cherry parfait. I got the recipe from my friend Beth Clark, and she, in turn, got it from her aunt.

1 cup whipping cream
1 cup sour cream
3 tablespoons of sugar
1 can of cherries (I used bing cherries canned in Oregon.)
1 teaspoon of vanilla
dash of salt

Whip cream with sugar, vanilla, and salt. Fold in sour cream. Alternate layers of cherries with whipped cream mixture in parfait glasses, beginning with cherries and ending with cream. Top with cherry. Chill.

The shortbread “to die for” is a recipe from the New York Times Cook Book (published in 1961), but I’m convinced that the secret to its deliciousness is the brand of butter I use—Kate’s Butter, made by the Patry family in Old Orchard Beach, Maine. (Their website is On the box of butter, it says that the butter is made without dyes or preservatives and that the milk comes from cows that have not been treated with artificial growth hormones. Whatever the case may be, Kate’s butter is quite simply the best commercial butter I have ever tasted, and once I went down Kate’s buttery road, there was no turning back. It is the only butter I use.

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