Greetings! Thanks for visiting this blog, which is all about healthy foods and, of course, about me and my cheeses. Aren't I a gorgeous goat? (If I do say so myself)
This is the site of one of the last saltwater farms in our area. It is owned and maintained by the Damariscotta River Association, a major force in conservation. Our Farmers' Market is held on these grounds, surrounded by fields that slope to the Great Salt Bay, birdsong, happy people, and a rainbow of dragonflies. We also watch the Monarch butterflies deposit their eggs on the Asclepias patches that skirt the fields. This is a magical farm and is the perfect place for a Farmer's Market.
This giant sunflower keeps watch over the children.
The Damariscotta River Association's Children's Garden. It's a good one, and I love it that they haven't stuck it in an out-of-the-way area. They had just topped the garden beds with kelp from the Great Salt Bay.
The children's garden is on the edge of our Farmer's Market. A perfect place for the kids to work and play. Note the mailbox, which can hold a supply of children's tools.
The fabulous Goranson clan (Goranson Farm) who pride themselves on offering some of the best, freshest, organic produce along the coast. I've been buying from them for years, and they've never let me down.
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Hahn's End cheese "Where the cheese stands alone."
Oh yikes, this is one of the most wonderful cheeses I've ever tasted. "City of Ships" has a deep, nutty flavor unlike any cheese I've eaten. I served this at a party, and it disappeared in five minutes. Once you taste it, you'll understand why.
"Hootin" Gluten Free Bakery in Damariscotta
Elaine Waldron of Damariscotta maintains an absolutely gluten free kitchen. She offers pies, cupcakes, cakes, breads–you name it she'll bake it-gluten free.
207-380-2745
Fiona is one of the fabulous cheese makers from Appleton Creamery, Appleton, Maine. Appleton Creamery offers apprenticeships through Maine Organic Farmers-MOFGA- (information on their web-site), and they offer artisan cheese making and home dairy workshops. If they do a cheese making workshop while we're still in Maine, I plan to attend. I've made wonderful ricotta and yogurt cheese, but my skills stop there. These workshops are limited to 5 people. Nice and intimate. Check out their web-site for information about the classes.
Herbed goat cheese with red pepper. These are delicious.
I think these are the most beautiful cheeses in the universe. Sealed in beeswax and decorated beneath the beeswax with ferns and herbs. I want one, but I don't want to ever eat it, just display it somehow in the kitchen or tucked into my garde manger.
These are soaps made with goat's milk. Offered by Appleton Creamery.
The "Mushroom Man" from Oyster Creek Mushrooms arrives with not only mushrooms, but also his educational charts.
You can order on-line. I love their dried mushrooms, which are perfect for soups and dips.
Chicken o' the Woods TASTES like chicken and can be prepared exactly the way you do your favorite chicken recipe. Grill, bake, roast, or fry it and you'll have a light chicken taste without the meat. I think it is exquisite. Couldn't you see this as a table centerpiece? Hey, I'm having a going away party for a friend this Friday...I think I'll nab one instead of a bouquet. It'll do double-duty. Table decoration first and a meal for us on Saturday.
This would've filled my shopping basket.
The last of the week's offering of freshly picked mushrooms.
I was so happy to discover a local coffee "Roastmaster," Dan Sortwell of Big Barn Coffee, Wiscasset, Maine. He had just roasted his fair trade, organic coffee a couple of days before the market. The aroma was intoxicating and I am a tea drinker. We tested a sample and had to buy some for ourselves...it was great. I'm going back for more.
My chair is the empty one-somebody has to take the photos. Everyone is facing our Bristol Peninsula. John's Bay is the body of water. With binoculars, we could see our little cottage. Thrumcap Island is to the left.
And in the end...well, food, family, and friends are what it is all about.
Happy summer meals to you all,
Sharon
