Acadia National Park

Acadia After an intense weekend of training in wilderness first aid, it was a relief to spend the rest of the week decompressing and hiking in Acadia National Park. It’s early in the season and not everything’s open, especially with this spring’s late thaw causing unexpected delays. Even now, the unpaved roads remain closed, and icy piles of snow can be found on the shadow side of the mountains. Still, the carriage roads were accessible by foot, one of my favorite restaurants had just reopened in time for my visit, and it was splendid to be able to enjoy the park crowd-free. Above: The view from the top of Cadillac Mountain, across Bar Harbor to Frenchman Bay.

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Interlude: Maine Rice Project

Ever since I learned that it’s even possible, I’ve been enamored of the idea of locally grown rice, and have gone as far as to attempt to grow it. So it was with great excitement to discover that Wild Folk Farm in Benton, Maine, has taken on the challenge of researching, educating and experimenting with the cultivation of Oryza Sativa here in Maine. They’ve started an Indiegogo campaign to launch their Maine Rice Project, and your support would mean so much to our incredible and ever-expanding community dedicated to growing local and sustainable food. [Video link.]

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Interlude: Dogsledding in the Tetons, Wyoming

Little did I know that the scariest, most exhilarating moment of my trip back country snowshoeing in the Tetons this winter would be the unexpected chance to learn to drive a dog sled. Thanks, Charlotte, my fellow dog musher, for capturing that first downhill launch while I was wrangling my own team of dogs. [Video link.]

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Spring Equinox

Spring Equinox

We look for signs of spring where we can, and, after a winter unlike any other, the chairs are finally emerging from their solid encasement of snow. Enjoy these lengthening days, dear friends.

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Taking Stock + What the Groundhog Saw

What the groundhog saw + taking stock

Along with Groundhog Day, I’m told that February 2nd is the traditional day to check on what’s left in storage to see one through the rest of winter. With only six more weeks to the Spring Equinox, it’s a good time to start making plans for the next canning season!

What the Groundhog Saw

Some upcoming nearby workshops while waiting for the snow to melt:
• Grow Your Own Seedlings at Home — Wells Reserve at Laudholm Farm, February 10th
The History of Agriculture as Told by Barns — Stratham & Exeter Heritage Commissions, February 20th
Winter Planting for the Spring — North Shore Permaculture Group, February 21st
5 Nights, 10 Farms: Explore Your Farming Dreams — Jeremiah Smith Grange Hall, February 23rd
Growing and Preserving — Sanford Adult Education, February 26
Kittery Community Garden Planning Meeting — Kittery Adult Education, March 2nd
Planting a Preserving Garden — Kittery Adult Education, April 28th

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Interlude: January Blizzard

January Blizzard



It appears winter storm Juno has decided to drop into the neighborhood and stay for awhile. I’ve a pot of stew warming on the stove, a pile of good reads beside me, and the thermostat turned up. Hope you’re all snug and safe, dear friends.

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New Year’s Cotechino Sausage with Lentils

Cotechino Sausage with Lentils

We began our New Year’s celebration early, and cooked up a luscious Cotechino sausage to serve with a potful of nutty lentils, and a side of winter-sweetened braised carrots. Many thanks to Rook, the talented butcher at Maine Meat, for his house made version of this Italian specialty. As with many foods traditional to New Year’s, this simple dish symbolizes prosperity and good fortune — wishing you all a Happy New Year’s, we’re feeling lucky already.

New Year’s Cotechino Sausage with Lentils

2 cotechino sausages, about 1 pound each
3 tablespoons good olive oil
1 onion, finely diced
1 carrot, finely diced
1 rib celery, very finely diced
1 clove garlic, minced
½ teaspoon grated nutmeg
Pinch of crushed red pepper flakes
1 bay leaf
1 pound lentils, rinsed
Salt and pepper
Red wine vinegar, to taste
Minced parsley, for garnish

– Place the two sausages in a large pot, and fill with enough water to cover the sausages. Bring to a boil, then reduce heat to low and cover. Poach the sausages until they are heated through (around 160°F internal temperature), about 45 minutes to 1 hour. When done, turn off heat.

– Heat the olive oil in a medium pot, add the onions, carrots, and celery, and cook until the onions are translucent, about 5 minutes. Stir in the garlic, nutmeg, red pepper flakes, and bay leaf, and cook until fragrant, about 1 minute. Add the lentils and 5 to 6 cups of the cotechino poaching liquid. Bring to a simmer, reduce the heat to medium-low, cover, and continue to simmer until the lentils are tender, about 20 to 30 minutes. Add a little more liquid to the lentils as they cook, if necessary. Season to taste with good olive oil, red wine vinegar, salt, and pepper.

– Remove the cotechino from the liquid, peel off the casing, and slice thickly. Serve over a platter of lentils, garnished with parsley and last drizzle of good olive oil.

Adapted from “Canal House Cooking, Volume No. 7: La Dolce Vita”.

Local ingredients: Cotechino sausage from Maine Meat; onion from Black Kettle Farm; carrot, cutting celery, garlic and parsley from the garden.

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