Davis Archer out for morning chores in Alna, Maine

Land + Sea Recipe Round Up

October 8, 2015

11206 km / 6963 miles travelled since July

For the last several years I have pilgrimaged to Maine each August to cook at Caravan Music Festival in Belgrade Lakes. My affection for the state is no secret. Every year I long to frolic in brisk lakes, gorge myself on pristine sea food, and reconnect to a state of peace and tranquility. Since befriending my accomplice Badger, his family, the Mansers, have welcomed me into their cabin in Belgrade Lakes year after year.

This year I arrived in Maine mid-September and fresh from a 7 hour solo drive from Pennsylvania through one my favorite parts of the country. Up the Yankee Highway, through the pine lined forests of Connecticut, Massachusetts and New Hampshire and I finally entered Maine. I was greeted by my eccentric friend Davis at his homestead in Alna, southeast of my usually destination of Belgrade Lakes. Davis showed me the kitchen in his partially renovated farm house where we would be working out of for our pig roast and his larder, bursting at the seams in preparation for winter and my room just off the dining room. I asked if I could accompany him on his morning chores as milking the goats was one of my favorite rituals in California. Greeting the crisp morning with hungry and eager animals always puts me in a good mood and I knew my soul had been craving it.

I heard Davis barreling around the kitchen at 5am and knew it was time to tend to the goats that were already hollerin' outside my window. I sipped tea as I observed his routine, trying not to get in the way and admiring the light over his neighboring fields that kiss the Sheepscot River. There was salt in the air. We fed and milked his miniature goat Louise who had had two bucks that spring. I remembered how nervous Davis was for the delivery when we were plotting the event over the phone earlier that year, now here the boys were, screaming for food, butting heads and clowning around. We headed into the lower field to feed the chickens and the last pig that remained in his herd, as our pig was had been slaughtered the day before and was already brining. We finished chores and harvesting, ate the biggest sourdough skillet cakes I have ever seen and set off for the oyster boat at Pemaquid Oyster Company.

Towing at Pemaquid Oyster Company in Damariscotta, Maine

It was early morning and the light was still captivating as it glittered on the Damariscotta River. We met Davis's boss, Carter, on the dock and asked if I could join the crew on their morning ride, he happily obliged. We hopped on the 'Oyster Girl' and headed out to the sorting docks just up river.

Once again I observed and tried to stay out of the way while the guys set up the lines and baskets for sorting. Carter drove the boat seemingly aimlessly up and down the river as we towed the nets behind us and he answering business calls for his many endeavors in the bivalve world, joking that it was his office hours.

Carter lifted out the first haul and the boys unlatched the chains. A bounty of oysters, crabs, seaweed, horseshoe crabs and rocks splattered out on the steel table before me.

"You can concentrate on pulling out the crabs" suggested Carter with a smirk. According to the boys, the crabs weren't good eatin' and messed with the oyster's growth.

I separated out the feisty crabs from the oysters and reserved them in a bucket where they would later be disposed of. We sized up the oysters, put them into according baskets and got ready for the next haul. We did this repeatedly for about two hours, the boys taught me lingo and Davis passed me bites of that mornings left over sourdough skillet cakes.

We were then joined by Smokey, Carter's business partner of 33 years and a local photographer named Heather, who was doing a piece on the company. We staged some shots of the oysters being dropped, played with lighting screens and laughed at the silliness of the situation.

Smokey suggested I go for the along for the tour down river with Heather to see the rest of the oyster beds. Carter gave me a mesh bag and told Smokey to make sure I took home some oysters in exchange for my hard work. I loved these people. We scoped out the oyster beds down river and Smokey open a few oysters for us and I was smitten. I was excited to work with their bivalves at the pig roast.

Other Worlds at Pemaquid Oyster Company in Damariscotta, Maine

Oyster Beds at Pemaquid Oyster Company in Damariscotta, Maine

Sizing baskets at Pemaquid Oyster Company

After being dropped ashore I ventured around Damariscotta collecting various goods for the pig roast. I stopped by Davis's friend Austin's farm to pick up some of his cabbage and onions. The brilliant man has been farming the area for decades and taught Davis' a thing or two when he first came to Maine.

I was excited to finally cook with Davis after 3 years of working together on pig projects. The extent of our friendship was limited to parking lot exchanges of a slaughtered pig once a year and a handful of phone calls throughout the year to see how the pigs were fattening up and to shoot the shit. Caravan was one of the first entities to buy Davis's pig and his pig Olivia was first whole pig I had ever butchered. It felt like everything was coming full circle. I had also long admired Oxbow Brewery, as it has a large connection to Philadelphia. Since I had started heading to Maine for Caravan I had heard of the 'loud beer from a quit place' and after seeing my pig being raised on the property 3 years earlier, I knew I wanted to work with them.

I snuck away to Belgrade Lakes for lunch with the Manser men and to pay my respects to the Caravan stage I had so missed back in August. We enjoyed the porch overlooking the Great Pond and headed into town for the mandatory lobster roll.

As I drove around the winding backroads between towns, I admired the soothing hues of green in the woods. I kept seeing apples littering the roadside. It had been a relatively dry summer and the apples were abundant. When I headed back to Alna to prepare for the event and it occurred to me that we should make use of the wild apples. We had already ordered some fennel to stuff the pig with and the apples would compliment them well. I gathered a bushel from several roadside trees around Oxbow.

I got back to Alna with the produce and got ready for the night of prep we had before us. We were to camp out at Oxbow overnight to make sure the pig went off without a hitch. We pulled in the smoker that Davis had borrowed from one of his friends and speared the pig. The pig had been brining in salt and spices and after we settled the pig to the smoker, we closed the enormous door and finished prepping the rest of our menu.

Davis' Heritage Hog in the Smoker at Oxbow Brewery in Newcastle, Maine

All Night Preparations for the Pig Roast at Oxbow Brewery, Newcastle, Maine

Davis and I rolled out dough for bread and checked on the pig every so often. Before we called it a night, we checked the pig one last time and realized the smoker was doing one hell of a job. In just two hours the legs were already starting to fall off the bone. We tasted the meat and were thrilled with the flavor.

I posted up in my hammock for the night above the Oxbow Tiki Bar and Davis slept next to the smoker to make sure it was set for the night. When we woke up the pig was cooked to perfection.

We set up our kitchen in a U shape, with Davis's red pickup truck bed as the mussel station. We were fortunate to have Davis's friend Melissa Hunnibell join the crew last minute as she had suspected we might need the help. Melissa, a restaurant vet, held my hand and organized my thoughts as I attempted to write out the final menu on the chalk board, floundering on little sleep and struggling with verbiage. We all got along like old friends in the kitchen, laughing as we clambered to figure out the flow of the kitchen and our call and response ordering and pick up system.

We served a taste of Land + Sea, Pemaquid Oysters on the half shell or 'al cochon', an oyster baked with pulled pork (an amazing combination we had discovered the night before) Pemaquid Mussels steamed with Oxbow Beer, a Pulled Pork Sandwich on Davis's freshly baked buns (which he finsihed baking at 2am) Blueberry Slab Pie with an Apple Cider Caramel I had made with Louise's milk, and some simple Golden Raspberries grown by Austin. We had a wonderful response to the food, with locals showing approval. We made the local paper and even farmer Austin made an appearance, apparently a rare sight. I was honored to pull him off the farm and to feed him his bounty that made our food that much more special.

In true Caravan Family fashion the Manser men took a break from fishing to come show their support. Posted up on the side of pickup truck next to our kitchen they slurped mussels, and gobbled up pulled pork as we reminisced about Caravans past. How lucky I am to have them on my side. The guests slowly started to leave and the remaining crew built a fire near the tiki bar. We swam in the pond behind the smoker and admired the full moon making its way through the trees. We soon got back to it and packed up all the remaining food and headed back to the farm house to take inventory.

Pemaquid Mussels steamed with Oxbow Beer

Beer Steamed Mussels

serves about 2-4

1 pound Mussels

1 bottle dark beer

1 onion, diced

3 cloves garlic, minced

3 tablespoons butter

A handful pulled pork, optional

3 large sprigs parsley, chopped

METHOD

In a large sauce pan, caramelize onions with a bit of butter, about 10 minutes. Pour in beer and scrap up the bottom of the pan. Add mussels, garlic, butter and pork (if using) and cover with a lid for about 5 minutes or until the mussels open. FInish with chopped parsley and serve with a piece of crusty bread.

Pulled Pork

Rub

2 pounds Bone In Pork Shoulder

1/2 cup Brown Sugar

3 tablespoons Salt

1 tablespoon crushed Red Pepper Flakes

Mix all ingredients and generously rub onto shoulder. Set aside.

BRAISE

2-3 bottles of beer

1/2 head cabbage, chopped

2 onions, chopped

1 bulb fennel, chopped

olive oil

Preheat oven to 350 degrees. Chop vegetables into large 1/2 inch chunks and set aside. In a Dutch oven or large cast iron, heat a heavy pour of olive oil and add prepared pork shoulder until golden. Add vegetables. Pour in beer. Place uncovered in oven. Cook for two hours or until tender.

BBQ SAUCE

1 cup reserved braising drippings

1-1/2 cup apple cider

1-2 cups ketchup

Juice of 1/2 Lemon

1/2 cup Brown Sugar

1/4 cup Mustard

3 tablespoons Soy Sauce

3 cloves Garlic

Remove shoulder from braise. Drain vegetables and place remaining juice in a gravy separator. The jus and the fat will separate. Pour off as much fat as possible and reserve. In a medium sauce pan heat pork jus on medium heat. Add all ingredients while constantly tasting. Adjust flavors to your liking. Simmer until thick. Pour atop pulled pork. Serve immediately.

Davis and I plottin' at Oxbow//Newcastle, Maine

Blueberry Slab Pie

Dough

makes a crust and topper

470 grams good flour

1 1/2 tbsp sugar

1 1/2 tbsp salt

340 grams cold butter, diced

3/4-1 cup cold water

Mix flour, sugar and salt. Add butter and knead. Slowly add water until dough is smooth. Refrigerate for 1-2 hours until firm.

Filling

2 cups sugar

3 teaspoon ground cinnamon

1 cup water

6 cups fresh blueberries

2 tablespoon fresh lemon juice & zest

In a saucepan, combine all ingredients and simmer for 10 minutes or until mixture reduces and thickens. Set aside.

Preheat oven to 350. On a floured surface, roll out prepared dough. Roll out dough to cover a parchment paper lined 10 x 15in cookie sheet (or similarly sized). Push the dough up the sides of the cookie sheet to create a crust. Pour filling on to sheet. Roll out remaining dough and cut into lattice strips or simply cover with another sheet of dough.

Egg Wash

1 egg yolk

A splash water

2 tablespoon demerara sugar

Mix together water and egg yolk. Brush a top crust. Sprinkle with sugar. Bake for 30-45 minutes or until crust is golden brown. Allow to cool before cutting into squares.

The dream team, Celeste, Davis and Melissa, the morning after with Golden Raspberry Fingers at Oxbow Brewery //Newcastle, Maine — The dream team, Celeste, Davis and Melissa, the morning after with Golden Raspberry Fingers at Oxbow Brewery //Newcastle, Maine

Sunset // Alna, Maine — Sunset // Alna, Maine

Hammock Hideout at Oxbow// Newcastle, Maine — Hammock Hideout at Oxbow// Newcastle, Maine

The stage at Caravan Belgrade Lakes, Maine

The Manser Men fishing on the Great Pond Belgrade Lakes, Maine

The next morning we ventured back to Oxbow and I packed up my campsite. We cleaned up the remaining odds and ends from the event and talked about how happy we were with the event and agreed to do it again soon and parted ways. I was grateful for the hard work Celeste and Davis had put forth in planning the event at Oxbow and for Melissa for helping on the line. I could not have done it without them.

I headed back north to Belgrade to swim in the Great Pond last time and take a boat ride with the Mansers'. We motored along the water and I admired the view. Clark cast his line and I lounged in the rear of the boat, feeling the exhaustion from the pig roast setting in. We watched the sun set over the hills and headed back to land. The Great Pond had worked its magic. I then headed south again for Pennsylvania, enjoying the scenic drive back to my home state, plotting my next adventure in the great state of Maine.

Pork + Beans

Baked Beans

2 cans (28oz each) kidney beans

1 can (28 oz) cannellini beans

3/4 cup tomato sauce

2 cloves garlic, minced

1/2 cup pork stock

1/4 cup maple syrup

1/4 cup brown sugar

2 tablespoon dijon mustard

1 tablespoon red pepper flakes

METHOD

In a large sauce pan, add beans, tomato sauce, garlic, stock and heat over medium heat. Once bubbly, add maple syrup, brown sugar, mustard and red pepper flake. Cook until thick, about 10 minutes. Serve with Pork Belly or Pulled Pork!!

The pond at Oxbow Brewery//Newcastle Maine

Jasper Hill's Harbison by Chef Eric Warnstead of Hen of the Wood//Fayston Vermont

August

September 1, 2015

I write from my parents homestead in Upper Black Eddy, Pennsylvania, belly full, body rested and heart full. Since we left California in July I have been caught in a whirlwind, hosting over 20 dinners across the country. When traveling from the West to East you see the dramatic shift in geology; pockets of deserts, forests, mountains, valleys, rivers and creeks span our massive country. I wasn't prepared for how significant the change would be, even after crossing the states a handful of times, Its truly staggering. As we began to enter the familiar territory of the East, I became giddy to enjoy the lush summer. There was swimming to be had, corn, tomatoes and peaches littering our menus and my eyes dilated as chantrelles brought their magic to the plate.

Steak + Potatoes with Haircot Verte & Chantrelles by Chef Matt Chambas of The Wickman House at Hidden Acres Farm// Sisters Bay, Wisconsin — Steak + Potatoes with Haircot Verte & Chantrelles by Chef Matt Chambas of The Wickman House at Hidden Acres Farm// Sisters Bay, Wisconsin

Sheds // Jackson Hole, Wyoming — Sheds // Jackson Hole, Wyoming

Big Sky Country // Wyoming — Big Sky Country // Wyoming

Tonal at Yellowstone National Park//Wyoming

Geological Phenomena at Yellowstone National Park //Wyoming

The Great Prismatic in Yellowstone National Park //Wyoming

Clouds // Fort Collins, Colorado — Clouds // Fort Collins, Colorado

Yellowstone is an immensely touristed geological phenomena. It is a mysterious place with wonders at ever bend; oozing sulphur pits, erupting geysers and rainbow colored waters. We were there in the high tourist season and did our best to avoid the crowds. We had heard of some hot springs and with bear mace in tow, found our way through the night to the springs. We sat in the warm waters, amazed at the perfect hot-tub like temperature and sporadically made noise to scare off any curious and threatening animals. The camp sites as we had expected were all full, so we hung our hammocks at the entrance of the campground. A cheerful ranger approached us at midnight and explained that he understood that grounds were full, so we could stay but asked us to be out at first light. We happily obliged.

Moon + Mountains at Plowshares Community Farm//Longmont, Colorado

L'homme Seth // Iowa — L'homme Seth // Iowa

Zinnias at Grade A Garlic Farm // Iowa — Zinnias at Grade A Garlic Farm // Iowa

Beautiful Garlic Braids at Grade A Gardens // Iowa

Pulled Pork with Cabbage Slaw

RUB

2 pounds Bone In Pork Shoulder

1/2 cup Brown Sugar

2 tablespoons Fennel (toasted and ground)

3 tablespoons Salt

3 tablespoons Rosemary (finely chopped)

1 tablespoon crushed Red Pepper Flakes

Mix all ingredients and generously rub onto shoulder. Set aside.

BRAISE

2 Carrots

3 stalks Celery

1/2 Red Onion, sliced

2 Fennel Stalks

1 tablespoon Fennel Seeds

1 bottle Beer

Extra Virgin Olive Oil

2 Carrots

3 stalks Celery

1/2 Red Onion (sliced)

2 Fennel Stalks

1 tablespoon Fennel Seeds

1 bottle Beer

Extra Virgin Olive Oil

FENNEL CABBAGE SLAW

1 small head green cabbage, shredded

1 head red cabbage, shredded

1 Red Onion, sliced

1 bulb Fennel, thinly sliced

1/4 cup Mint, chopped

1/4 cup Basil Leaves, chopped

1 teaspoon Red Pepper Flakes

2 tablespoons Honey

2 tablespoons Apple Cider Vinegar

Salt and freshly ground Pepper

Shred slice and chop vegetables and herbes. Mix together with seasonings and stir to combine. Set aside.

BBQ SAUCE

1 cup reserved braising drippings

5 cups apple cider

1-2 cups ketchup

Juice of 1/2 Lemon

1/2 cup Brown Sugar

1/4 cup Mustard

3 tablespoons Soy Sauce

3 cloves Garlic

Yak Tostada in Minnesota by Steve Hesse, Libertine, Minneapolis//Minnesota

Holy Yak Yak at Clear Spring Farm //Minnesota

Apple Orchards at Seedling Farm // South Haven, Michigan — Apple Orchards at Seedling Farm // South Haven, Michigan

A lovely eve at Hidden Acres Farm // Door County, Wisconsin — A lovely eve at Hidden Acres Farm // Door County, Wisconsin

Pebble Beach // Door County, Wisconsin — Pebble Beach // Door County, Wisconsin

Harvest Salad by Chef Paul Virant at Mick Klug // St. Joseph, Michigan — Harvest Salad by Chef Paul Virant at Mick Klug // St. Joseph, Michigan

All Day Everyday// Blue Moon Community Farm // Madison, Wisconsin — All Day Everyday// Blue Moon Community Farm // Madison, Wisconsin

Blueberries with Coconut Honey Granola

makes about 5 cups

1/2 cup almond, chopped

1/2 cup sunflower seeds

3 cups whole rolled oats

handful unsweetened coconut chips, roughly 1/2 cup

1/2 tsp salt

1/3 cup brown sugar

1/3 cup honey or maple syrup

3 tablespoons coconut oil

1/4 tsp vanilla extract

1/8 tsp almond extract

1 cup craisins/raisins or chocolate chips

Preheat oven to 350. On a large sheet pan with sides, lined with parchment paper, combine oats, salt, brown sugar, almonds and sunflower seeds. In a sauce pan combine honey & coconut oil, stir to dissolve and add extracts. Pour over oat mixture and toss into a thin layer. Bake for 5 minutes and stir. Bake until golden (roughly 5/10 minutes). Once cool, add craisins. Store in an airtight container. In your favorite soup bowl add milk or yogurt. Add a scoop of prepared granola and finish with honey and blueberries. Enjoy!

A Kingly Pig at Blue Moon Community Farm // Madison, Wisconsin — A Kingly Pig at Blue Moon Community Farm // Madison, Wisconsin

OITF Seedling Farm// South Haven, Michigan — OITF Seedling Farm// South Haven, Michigan

Off to the South Bend of Michigan and to the idilic orchards of Seedling Farm. The table was to be set in a huge spiral made by Jim Denevan (OITF CEO and land artist) in the middle of a cover cropped field of buckwheat. It was an idilic setting and the spiral setting a captivating tone, however to say the least, a hike to the table from the kitchen, my pedometer read 23 miles at the end of the night. There were threats of scattered thunderstorms all day but we managed to beat the storm during the dinner. Soon after the guests had left, dark clouds soon moved in but our table was still covered with wares from the dinner; table clothes, glassware, silverware, we scrambled to get as much off the table as we could but the clouds moved in quick, thunder and lighting in the rang in distance and Jim, a semi-pro weather man, ran out into the field, frantic.

"Its not safe to be out here, we need to get everyone to the barn" I had never seen him in such a state.

"What about the equipment, glassware, and our oil candles?" I retorted, not really feeling all that threatened. I had a 2 hour breakdown ahead of me.

It wasn't safe. Dejected and feeling like a captain going down with the ship, I reluctantly scurried back toward the barn, looking for Marta. I found her taking out the recycling.

Dehydrated Cantaloupe, Shiso, Puffed Rice and Marlin Ham by Chef Abraham Conlon of Fat Rice // South Haven, Michigan — Dehydrated Cantaloupe, Shiso, Puffed Rice and Marlin Ham by Chef Abraham Conlon of Fat Rice // South Haven, Michigan

"Jim says its not safe to be in the field, we have to get everyone into the barn."

"Really? I'm almost done taking this out, what about the table?"

"We gotta go" I moved and grabbed a bottle of wine off the service bar. Marta looked at me astonishingly.

"Duh! What was I thinking!" Marta said dropping her cart of recycling.

Bottle in each hand, we each ran to the barn, lighting and thunder in full force and rain starting to pour. We laughed like mad children, gleeful that we had beat the breakdown of the dinner. We found refugee with the rest of the crew staggered in the barn, everyone stern and elated, holding wine bottles for security, soon realizing no one would be able to work for the rest of the night. The kitchen had laid out left overs from the dinner on a card table and we all in a state of shock and joy and drenched from the storm, saluted each other and watched the lighting storm roll through the farm as we ate Chef Abe's unreal Piri Piri Chicken and drank the night away.

Cheesin with the biggest collards I've ever seen at the Eastern Market // Detroit, Michigan — Cheesin with the biggest collards I've ever seen at the Eastern Market // Detroit, Michigan

I feel in love with Detroit three years ago when Marta and I went on a road trip to move her out of college. Both of us wanted to check out the 'abandoned' Motor City and tried to find coach surfers to host us. No one responded to our request for days and we had almost scrapped the visit when a lovely girl named Anastasia accepted our request. It was the dead of winter and she greeted us warmly in her 1920's department store, turned artists loft with tea. We had a whirlwind 48 hours filled with amazing ethnic food, urban exploration and lots of giggles. When we returned this time around Anastasia happily opened her new home up to us again and helped me plot a dinner at a local punk show in Hamtramck called Elijah's House of Dirt. She escorted us around the Eastern Market, Germack Coffee Roasting Co. and we swam and sunned ourselves at Belle Isle. We were lucky enough to catch many of our friends in Detroit the second time around and hit up our favorite record shop. Lo' & Behold is one of those dream record shops, where the owner, Richie, knows his shit. Hum a tune and he'll launch into a full on history lesson of where they got their sound, show you an album of their's you've have never heard of and then sell it to you on the cheap, my kind of guy. We mussed with Richie until it was time to get down to business for cooking my chili and in Anastasia's humid 5th floor apartment I cooked a mass of chili and cornbread in my underwear while the ladies got dolled up for the show.

It was inspiring to go into the Eastern Market and find folks producing food in the Motor City and some beautiful food at that. I found the biggest collards I have ever seen, met a woman who was glowing with pride at her first crop of garlic and felt the vibrance of the city in the summer time. This is no abandoned city, the people of Detroit have stuck it out and though the ebb and flow of a city has been staggering within recent memory, Detroit will always be somewhere I look forward to visiting.

My haul from Eastern Market // Detroit, Michigan — My haul from Eastern Market // Detroit, Michigan

Detroit Chili

3-5 yellow onions, diced

1 cob or 1 bag sweet corn, about 2 cups

1 12 oz. can dark beer

1 pound bison, turkey, or beef

4 cloves garlic, minced

1 pound mushrooms, chopped

2 bell peppers, diced

5-10 stems collard greens, cut into ribbons

2 can black beans

1 can pinto beans

2 cans kidney beans

1-2 cans tomato sauce

1 6oz. can tomato paste

2 shot whiskey

seasonings to taste

In a cast iron skillet with a scoop of bacon fat or butter, add diced onions and a bag of frozen corn. Cook until brown and pour in a can of beer (this is called deglazing the pan). Add a pound of ground meat, if using. Simmer and reduce the beer for about 10 minutes. Once beer has reduced by about half, add garlic, mushrooms, bell peppers, collards, and beans. Add the can of tomato sauce and a can of tomato paste. Add more beer if sauce is to thick and not covering the beans well. Add a shot of whisky, salt, chili powder, pepper and simmer. At the point you should be tasting constantly and adding salt to your liking. Salt brings out a lot of flavors so be sure to use at least a teaspoon. I like my chili spicy so I'll add hot sauce, chili or chipotle powder and whatever else I am feeling. Once again this recipe is incredibly flexible. You pretty much just need beans and tomato sauce to make a northern chili. Meat and veggies is all gravy. Enjoy!

Lafayette Coney Island Dogs//Detorit, MI

Belle Island Art Deco//Detroit, Michigan — Belle Island Art Deco//Detroit, Michigan

Mittens Mood // Detroit, Michigan — Mittens Mood // Detroit, Michigan

Marta in the Motor City//Detroit, Michigan

Epic Pastry Game by Elizabeth// Hudson, Ohio// Thaxton's Organic Garlic Farm — Epic Pastry Game by Elizabeth// Hudson, Ohio// Thaxton's Organic Garlic Farm

The table at Thaxton's Organic Garlic// Hudson, Ohio — The table at Thaxton's Organic Garlic// Hudson, Ohio

Beekman 1802 // Sharon Springs, New York — Beekman 1802 // Sharon Springs, New York

Spanish Octopus by Chef John McCarthy of the Crimson Sparrow//Sharon Springs, New York — Spanish Octopus by Chef John McCarthy of the Crimson Sparrow//Sharon Springs, New York

Ploughgate Creamery // Fayston, Vermont — Ploughgate Creamery // Fayston, Vermont

The morning Ellie & Jean came to visit in Fayston, Vermont. Rocking the texas tuxedo hard.

Morning View in Fayston, Vermont at Ploughgate Creamery

The Table at Ploughgate Creamery// Fayston, Vermont

North Star Sheep Farm // Windham, Maine — North Star Sheep Farm // Windham, Maine

Lamb Pancetta with Tabouleh and Feta by Chef Christopher Gould of Central Provisions at North Star Sheep Farm// Windham, Maine — Lamb Pancetta with Tabouleh and Feta by Chef Christopher Gould of Central Provisions at North Star Sheep Farm// Windham, Maine

Pedja's absolutely perfect Bread // Boston, Massachusetts — Pedja's absolutely perfect Bread // Boston, Massachusetts

Oliver's Patterns //Boston, Massachusetts

Textures in Rhode Island at Wishing Stone Farm

Pure Sun Gold at Wishing Stone Farm in Rhode Island

Kittens on Kittens, Misha & I at Wishing Stone Farm in Rhode Island

Now after our Coast to Coast tour we head into South. I am enjoying recharging my energy at home though just for a short while. I have a jam packed calendar of events this month and am heading to Maine for my Taste of Land & Sea Event at Oxbow Brewery in Newcastle, Maine this Thursday. I then will be bopping around my home turf in Philadelphia. Its good to be home. Stay tuned for more recipes, photos and events!