Seasonal Eating

Rice Noodles in Ginger Broth

Rice Noodles in Ginger Broth

Having spent the better half of November in Los Angeles, my body acclimated to the tolerable heat of the west and for a moment, I had forgotten that Maine was just starting to settle into winter. My first morning back east, I was greeted by a blanket of soft, fluffy snow that would continue on and off for the next day or so.

Grilled Summer Squash and Potato Salad

Grilled Summer Squash and Potato Salad

This simple side dish is perfect for a hot summer day and pairs perfectly with grilled wild salmon or pasture raised chicken. If you want a creamier salad, try coating the squash and potatoes with this delicious roasted red pepper aioli.

Lemon Peppered Fried Smelt

Lemon Peppered Fried Smelt

I grew up along the southern coast of New England, so for me, I have always enjoyed the taste of fried fish during the summer months. Unfortunately, this cooking technique is less then optimal. For the last 30 years or so, the use of traditional animal fats in restaurants have pretty much been completely replaced by omega-6 rich vegetable oils.

January 2013


We are covered in a few feet of snow in Maine, so its pretty slim picking around here. Luckily we have a decent amount of food stored away to enjoy throughout the winter. Certainly not my best farming year, but with the move in May, I got a bit of a late start. This coming year I plan on doing a lot more canning and also bartering for larger quantities of storage foods. It's comforting to know we can rely on the coolness of our root cellar to store food in for months at a time. There is still a small farmer's market in Belfast which we head to on Fridays, but they are ready to close up shop for the winter. With Brunswick and Portland markets being a bit too far to make the drive, we rely on the goodies at the Coop to keep us nourished.

January 2013

In the Freezer:

  • Venison (Thanks Eli!)
  • Roasts and Steaks from our Cow purchase
  • Mulberries from the land and local Blueberries we purchased this fall
  • Smoked Ham Hock
  • Beef Liver
  • Marrow Bones

In the Root Cellar:

  • Butternut Squash
  • Red Onions
  • Cabbage
  • Carrots
  • Sauerkraut
  • Lacto-Fermented Hot Sauce
  • Pickled Milkweed Flowers

From the Land:

  • Pine Needles
  • Chaga Mushroom

From the Ocean:

  • Haddock
  • Shellfish
  • Flounder Roe

In the Pantry:

  • Wild Rice
  • Dried Mushrooms-Turkey Tail, Maitake, Chaga, Reishi
  • Dried herbs-Horsetail, Nettle, Red Raspberry
  • Almonds
  • Cashews
  • Wild Blueberry Sauce
  • Wild Concord Grape Jelly

From the Amish:

  • Raw Jersey cow Milk and Cream

Duck eggs from Commonwealth Farm


  • Kale, Celery Root, Rutabega, Turnips, Carrots, Onions, Spinach, Garlic
  • Apples
  • Cranberries


  • Coconut
  • Lard
  • Beef Suet
  • Raw Butter
  • Ghee

Herbs & Spices:

  • Frank's Finest Chili-Garlic Salt
  • Maine Sea Salt
  • Smoked Paprika
  • Coriander Seed
  • Star Anise
  • Rosemary
  • Sage
  • Thyme
  • Parsley


  • South River Adzuki Bean Miso
  • Red Boat Fish Sauce
  • Capers
  • Anchovies


  • Holy Basil Tincture
  • Pine Pollen
  • Stinging Nettle Tincture
  • Chaga, Reishi, Turkey Tail Tinctures
  • Elderberry Syrup
  • Echinacea Tincture

Celebrate w/ Pancakes

Celebrate w/ Pancakes

After a cozy New Years Eve at home, Cami and I woke with an unusual craving for pancakes. Normally we are not big eaters in the morning so it was strange that we both wanted a more solid meal for breakfast.

Soup and a Snow Day: December 17, 2012


The snow began to fall around midnight and would continue  throughout the the upcoming day. Despite the cool weather outside, it was a perfect day for getting as much done outdoors before the snow covered the ground until spring time. With the wood stove cranking all day, it felt appropriate to not only use it for our source of heat, but also as a cooking apparatus.   So, I filled the stock pot with freshly collected spring water, a few grass fed beef soup bones, mirepoix, and my usual suspects of medicinal mushrooms and Maine kelp. A splash of apple cider vinegar and let it simmer. After a few hours of cooking, I strained off the liquid and used it to cook some red rice, kale, and turmeric. Served with a big scoop of South River miso and my homemade tomatillo hot sauce, the whole family was nourished! Meals like this are common here in the cooler months. Not only are they warming and satiating, but they provide the proper nutrients to keep our immune systems strong. Wilder loves the soft, tender meat that falls off the bone. He knows the good stuff!