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spring 2016 • vol. 19, no. 1
SOWING SEEDS
plus:
keepin’ it real feathered frenzy passion for food tyranny of stuff
rk You Come U nco
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editor’s note
Editor & Publisher Laurie LaMountain Staff Writers Leigh Macmillen Hayes, Perri Black Contributing Photographers Geof & Gina Hancock, Leigh Macmillen Hayes, Mary Jewett Graphic Designer Dianne Lewis Proofreader/Copy Editor Leigh Macmillen Hayes Lake Living is published quarterly by Almanac Graphics, Inc., 625 Rocky Knoll Rd, Denmark, ME 04022 207-452-8005. www.lakelivingmaine. com e-mail: lakeliving@fairpoint.net ©2016. All rights reserved. Contents of this magazine may not be reproduced in any manner without written consent from the publisher. Annual subscriptions are available by sending check or money order for $20 to the above address.
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spring 2016 • vol. 19, no. 1
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8 keepin’ it real
by laurie lamountain
12 sowing seeds
by leigh macmillen hayes
14 from fleece to fiber
by leigh macmillen hayes
16 suddenly spring 18 firefly boutique 20 a passion for food
by laurie lamountain
22 feathered frenzy
by leigh macmillen hayes
26 the tyranny of stuff
by perri black
cover photo hancock family farm
mary jewett
Remember when you were a kid and the ultimate career objective was to become president? That was where you could really make a difference and contribute to the greater good—as commander-inchief of the most powerful country in the world! Of course, that was before we learned what partisan gridlock, red tape and special interest groups meant. The reality of modern American life is that most progress quietly asserts itself on a grassroots level. Economist and Nobel Prize recipient Milton Friedman had it right when he said that “the greatest advances of civilization, whether in architecture or painting, in science and literature, in industry or agriculture, have never come from centralized government.” Meaningful change takes place through a commitment to community and best business practices. In the end, it’s little achievements that add up to big advancement. Nat Peirce and Aaron Acker of Grandy Oats share this philosophy. Their commitment to supporting people, profits and the planet began with their belief that organically grown foods are simply better on all counts. Their recent status as New England’s first 100% solar-powered, food production facility is further evidence of their commitment to best business practices for the planet. Hancock Family Farm and Oxford House Restaurant are two other businesses featured in this issue who are doing their part by growing organically and serving locally-grown food. And while their contributions may not be presidential in scope, they represent real progress, something we sorely need. Laurie LaMountain
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K e epin’ It Real
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ive life organically, love the path you travel, keep it real. These three simple mantras are the abiding principles of the GrandyOats Real Granola experience. When owners Nat Peirce and Aaron Anker, who first became acquainted as students at UNH, bumped into each other at a Percy Hill concert in Portland, Maine, in 1999, the two decided to join forces. Nat had by then acquired GrandyOats and Aaron was working with Fresh Samantha juice company, which he refers to as his graduate school experience. Today, they engage a GrandyOats family of twenty employees, have increased their revenues fifty-fold and just recently achieved status as New England’s first 100% solar-powered, net-zero food production facility. You could say it’s been a long, strange trip that has lasted sixteen years so far. And, yes, there are VW buses involved in the journey. It all started in 1996 with an organic café slash bakery on Main Hill in Bridgton.
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by laurie lamountain I remember it fondly because it was the first place in town where you could get an honest-to-goodness real cup of coffee. You could also get granola, which Nat baked in small batches. That small-scale, retail introduction to granola production eventually led to his purchase of GrandyOats from Sarah Carpenter and Penny Hood, who founded the company in 1979, and a move down Main Street to a larger space above the bookstore devoted solely to wholesale production. People still reminisce about savoring the aroma of baking granola while browsing the stacks at Bridgton Books. A little more than two years later, following Nat and Aaron’s fortuitous meeting in Portland, GrandyOats moved operations to a 1910 dairy barn in Brownfield, Maine. Over the course of sixteen years, the business partners would grow GrandyOats from sales at seven Whole Foods locations to nearly three hundred, establish their brand as the first independent, organic cereal to
be served at more than seventy-five colleges and universities, attain organic, non-GMO and Kosher certification and earn Food Producer of the Year and Maine Biz Next awards in 2013 and 2015 respectively. Their move to Hiram, however, may be the most exciting leg of their journey to date. Nat and Aaron share similar philosophies on both business and life. Their core values lie in supporting people, profits and the planet while living a natural, healthy and intentional lifestyle. Even though their in-house “Super Cool” certification is the one they value most, they take their global role as business owners very seriously. Retrofitting an abandoned elementary school to a state-of-the-art, 100% solar-powered facility that will generate more than 95,000kWh of clean, renewable energy and zero percent carbon emissions on an annual basis is no small feat. Not only was the school in serious disrepair, its proximity to the Saco River
“We’re pretty chill and definitely easy people to work with, but I think that we take things seriously, like putting in the net zero, 100% solar powered facility. That’s not a small step.”
imposed waterfront zoning restrictions, giving ReVision Energy engineers the added challenge of factoring setback laws into the custom-designed solar electric system. The completed system, which consists of 288 photovoltaic modules arranged in two rows of 72 panels, will power one hundred percent of GrandyOats’ energy needs at three times its current capacity and offset over 145,000 pounds of greenhouse gas emissions annually. “We are proud to be partnering with GrandyOats on this project because it shows the world that it is possible to run a high volume manufacturing facility in a relatively harsh northern climate without the need for oil, propane or natural gas,” says Portland-based ReVision Energy Cofounder Phil Coupe. Despite Maine’s long, cold winters, it boasts three times the number of solar hours of Germany, a world leader in solar power, and comparative to the rest of the U.S., the only areas that have better solar output than Maine are Boulder, Colorado, and southern California. Aaron further explains that cold, sunny days actually generate more electricity because the air is more rarefied. The Hiram expansion also affords more dedicated space for production and storage, including a 2,000-square-foot warehouse where raw organic ingredients will be housed, as well as a section of the plant dedicated solely to gluten-free production, allowing them to add gluten-free to their list of certifications. In short, it allows them to grow. When Nat and Aaron attended their first natural products trade show back in 2001, they were something of a newgeneration presence, with companies like Stonyfield, Burt’s Bees and Tom’s of Maine representing the old guard. Now there’s an even newer generation of natural products producers. The Natural Products Expo West held this March in Anaheim, CA, attracted over 70,000 attendees, testament to how rapidly the natural products industry is growing and how serious a role it plays in the overall market. As the industry has grown, so has GrandyOats. Adding trail mixes, roasted nuts and organic Mainegrown oats has significantly increased
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their production, with a record 1.2 million pounds of product output in 2015. Diversification has been key to GrandyOats’ growth and Maine-grown oats have been an exciting part of that process. Aaron started working with Aurora Mills & Farm in Linneus, Maine, about fourteen years ago and initially was only able to get about 100 pounds of oats at a time from them. GrandyOats is now buying about 4,000 pounds a month from Aurora Mills and their shared mission has been to provide more Maine farmers with incentive to grow organic oats. “We’re pretty chill and definitely easy people to work with, but I think that we take things seriously, like putting in the net zero, 100% solar-powered facility. That’s not a small step. We feel that you can have
an impact in business. I feel very strongly that the more and more I impact this business and Nat impacts this business we can change things. To be honest, I feel that more so than with politicians or other things like that, because businesses can make a difference. We hope this solar facility shows other people that it’s possible,” says Aaron. “As you get to be a bigger business and as you want to start advocating for a certain policy, like solar, you do become more involved.” There’s a growing awareness that conducting business in a manner that contributes to the greater good is a means of affecting meaningful change in our culture, but how you behave at home is equally as important. By treating employees as family and providing living-wage jobs that are
fun to show up to, GrandyOats may be making their greatest contribution to the greater good. The family is only as strong as the parents, and another key component in GrandyOats success is Nat and Aaron’s partnership. Aaron is the sales guy and Nat is the bakery guy or, more accurately, Aaron handles sales and marketing and Nat operations and finance. “People kind of laugh when I say this, but Nat and I have been married sixteen years. It’s a 50/50 partnership and it works.” Aaron jokes that having distinct roles in the business and giving each other space is what makes their marriage work. In reality, they are two guys with wives and children of their own, but when it comes to the true definition of family, it’s no joke. R
Nori Sesame Cashews + Arugula Salad 1/2 c GrandyOats Nori Sesame Cashews 1/4 c shaved carrots 1/4 c crumbled goat cheese organic arugula, 1 sliced avocado, vinaigrette dressing Combine in a bowl and serve with favorite dressing. Aaron’s Miso Dressing Whisk + serve: 2 tsp miso paste, 2 tbsp toasted sesame oil, 1 tbsp rice vinegar, 1/2 tsp crushed ginger, 2 tbsp mirin
Classic Granola Carrot Bread 2 eggs 1 c sugar 2⁄3 c oil 1 1⁄2 c flour 3⁄4 tsp baking soda 1tsp cinnamon 1tsp nutmeg 1⁄2 tsp salt 1 1⁄2 c finely grated carrots 1 c GrandyOats Classic Granola 1. Beat eggs. 2. Add sugar and oil and beat thoroughly.
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3. Combine dry ingredients and add to egg mixture; beat well. 4. Stir in carrots, and Classic Granola. 5. Pour batter into a 9x5-inch loaf pan that has been sprayed with nonstick spray, or into 2 1-lb.pans. 6. Bake at 350° for about 1 hour (about 40 minutes for the smaller pans). 7. Cool in pan for 5-10 minutes, then remove from pan and cool completely on rack.
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SOWING SEEDS by leigh macmillen hayes
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ina Hancock of Hancock Family Farm in Casco teases her husband Geof each time he begins a thought with “The key is . . .” But actually, to Geof’s credit, there is more than one key factor to consider about knowing what, when and how to plant in order to determine your summer bounty. It’s all in the plan(t)ing. As I sit in the warmth of their kitchen, I enjoy listening to this couple bounce ideas around and can feel their sense of pride, accomplishment and sometimes frustration with sowing seeds. Trial and error has taught them many lessons and though they
sell seedlings at their farm stand on Quaker Ridge Road and at farmers’ markets in Bridgton and Kennebunk, they are excited to share their knowledge and encouragement so that you might grow your own food. “We’re here for you when things don’t work out,” says Gina. “Neither one of us grew up farming,” adds Geof. “We made it up as we went along and people showed us a thing or two. We tweak it each year.” As the days grow longer and warmer, there are some essential tasks to tend to if you plan to grow your own vegetables and flowers.
Hancock Family Farm’s Dozen Key Tips For Sprouting and Nursing Your Own Seeds
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Pick the right plants. There are “no-fail” plants you may want to begin with, especially if this is your first go-round or you’ve been frustrated with previous gardening experiences. Their recommendations: cherry tomatoes, cucumbers, summer squash, zucchini (look for the bush variety of the last three so they don’t take up all your garden space), Swiss chard, kale and green beans. Try other things, but these will provide the most food for a small space. Heed the calendar. Timing is important. To calculate when to sow your seeds, check the Hancocks’ planting chart. (see
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sidebar) Read the information on the seed packet as well. The growing period listed refers to the time when the seedling is placed into the ground and not from the time you plant the seed indoors. You don’t want to start too early, or you’ll end up with spindly seedlings. Recycle old containers. For a low-cost and environment-friendly approach, reuse containers and plant flats to start your seedlings. Of course, different types of seeds should be planted in different manners. Eight 4-packs fit into one flat (called 804 when you purchase at a supply store). If planting alliums, only tuck one
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seed into each cell. For cucumbers and other members of the squash family, three seeds may be placed into a hole in each cell. As for everything else, Gina recommends beginning with big groups and then transplanting into single cells. Create potting soil. Maybe this is the key key! Plants are only as strong as the soil they grow in. While there are advantages to purchasing a pro-mix (Coast of Maine from Paris Farmers Union or Hayes True Value ;-)), Hancock Family Farm is certified organic and they create their own mix, consequently saving money. The secret family recipe (per cubic
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foot): Mix 50% compost (preferably Coast of Maine Quoddy Blend, which has a rich lobster base) with 50% straight peat moss. Add 1/2 cup broad-spectrum fertilizer (North Country Pro-Grow 534 or Plant-tone 533) and 1 gallon of perlite. The fertilizer prevents nitrogen and other nutrients from washing away, while perlite promotes drainage and provides moisture retention. Mix it all together in a container the size of a kiddie pool. Fill the cells. When you pour the soil mix into the 4-packs, make sure it is level, but do not pack it down. Gina suggests dumping more than you need
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and then brushing it off the same way you would level flour in a measuring cup. Nurture the seeds. In order to germinate, the seeds need to
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be kept warm and humid. To achieve this, place the tray near heat or on a heat mat. The temperature should be about 70˚. Follow the sun. Once sprout-
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ed, the seedlings need sunlight. South-facing windows offering 12-16 hours of natural light is best, but if you can’t achieve that, you might use fluorescent lamps. Treat with fertilizer. Along with water, a light spray of fertilizer encourages plant growth. Within the small cell, the plant soon uses up any nutrients that were available. A supplemental feeding of a broad-spectrum fish/ seaweed-based fertilizer from either Living Acres or Neptune Harvest is expensive, but leads to stronger, more resilient plants. Gina says it’s important to find the sweet spot in terms of fertilizing and watering. It’s easy to overdo both. While she uses a spray wand, you might try a squirt bottle or dishwashing liquid bottle to deliver the treatment. Test the soil. Through either the Cumberland County Cooperative Extension Office (extension.cumberland@maine. edu or 207.781.6099) or Oxford County Cooperative Extension Office (ceoxf@umext.maine.edu or 207.743.6329), you can have your soil tested. The results will
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You may be eager to get your hands dirty, but it’s important to calculate when to sow your seeds. Geof pulled last year’s chart off the wall and reviewed the notations he’d jotted down before making the following recommendations.
late february
Start first seeds—those that take longest, e.g. peppers; alliums like onions, shallots and leeks; parsley; celery; and statice
mid-march
Greens, e.g. spinach; Asian greens including cabbages and bok choy
end of march
All tomatoes; eggplant; 1st round of lettuce; brassica, e.g. broccoli, cabbage, brussels sprouts, Swiss chard and kale
beginning of april
Start arugula and lettuce at weekly intervals
end of april
Start flowers; all Cucumis, e.g. winter and summer squash, cucumbers, watermelons and pumpkins (note: Cucumis family does not like to be transplanted so best to start in peat pots that can be placed in the soil later without disturbing the roots); corn
tell you exactly what to do to meet the right balance of pH and nutrients. Toughen the seedlings. About a week before you plan to plant the seedlings outdoors, harden them off by acclimating them to the sun and wind. Gradually increase their daily exposure. And once in the ground, pay attention to the nighttime temperature—you may have to cover them occasionally. Balance the additives. Though compost is never bad, it won’t fix everything. And do be careful not to add too much manure, which will promote green growth, but not fruit. Pray. Tweak constantly. Keep notes. And remember that trial and error provide the best lessons. By mid to late summer, you should reap the benefits of playing in the dirt and sowing your own food. R For advice, seedlings, fruit, vegetables and meats: Hancock Family Farm, 36 Quaker Ridge Rd, Casco, 207.831.1088, eat@ hancockfamilyfarm.com, www.hancockfamilyfarm.com
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may
Begin weekly rounds of planting lettuce, beets and corn. When direct seeding, soil temperature is a key factor in germination at this time of year.
mid to late may
Directly plant seeds in prepared beds for peas, spinach, salad greens, arugula, radishes
end of may
Direct seed carrots.
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vegetation and waste material. The good wool is bagged and ownike us, come April, sheep are ready to discard their heavy ers take it home to do more skirting or send it to a mill where it winter coats. Unlike us, they need a little help shedding theirs. is washed and run through a carding machine to create roving. Welcome to the Denmark Sheepfest where shearing wool is The shearing takes place during the morning of the Sheepfest. part of the scene. Now in its 22nd year, the Sheepfest takes place Meanwhile, across the street in the Denmark Arts Center, a tapesat the Denmark Arts Center and Bicentennial Park each April. try of color provides a feast for the eyes. Wool artisans demonstrate This celebration of spring touches on all the senses, ranging their skills all day long. Spinning from the sounds of the sheep and wheels hum as roving is transformed their new born lambs baaing in the before your eyes. While the spinners pens to the tactile feel of the fleece. feet work the treadle (pedal) of the On the practical side, the festival is wheel, they use both hands, one to an opportunity for attendees to walk hold the roving and the other to draft away with bags full of wool, while or gently lead the fiber as it’s pulled receiving an education about raising onto a bobbin. By pinching and sheep, shearing them and spinning drawing strands, the spinner controls their fiber for a variety of uses. the thickness and like magic, the This unique cultural event was wool is spun into a strand of yarn. the brainchild of Linda Whiting of You are welcome to try your hand Denmark and Lisa Pyburn of Baldat a variety of activities that may win. In 1995, when it came time range from spinning, knitting and for Linda and her husband, Dan crocheting to felting and tatting. Eaton, to shear their first sheep, Each year the offers differ a bit. In they realized it would cost less if the past, they’ve included natural they could bring other small flock dyeing, weaving, carding, rug hookowners together. With the help of ing and even paper making. A petLisa, Linda organized the festival ting zoo of sorts is also part of the and invited fiber artists to offer offerings, where rabbits, alpacas and demonstrations while Dan helped goats may be on display. herd sheep. Within a few years, the This inexpensive, family-oriented shearing moved from indoors to out, by leigh macmillen hayes event encourages audience participaand finally across the street, where tion. “It’s easy for people to get init remains today in the picturesque volved if they want to,” says Linda. setting beside the Moose Pond dam. “You can step in and help out. You’ll Volunteers lead sheep one at a learn while watching and helping.” time from a pen to the platform set She describes the Sheepfest as resemup in the park. As shearer Jeff Jordan bling an old-fashioned barn raising of Chichester, New Hampshire, deftor husking bee. ly manages each animal into position Many of the demonstrators also and demonstrates his skills, he talks offer products for sale, includabout shearing and wool charactering raw or processed fleece, finistics. Leaning over, he mows a long ished goods, kits, yarn and roving. path from the sheep’s chin down the Why not make a day of it? Bring length of its belly—all in one quick, a picnic lunch or support the food smooth motion that doesn’t harm offerings provided by the Friends the animal. He continues working on of the Soldiers Memorial Library of the belly until it is cleared of wool. Hiram. In the park, you’ll find picnic Next come the legs. The belly and leg tables and a playground. wool is usually swept away because Mark April 16 on your calendar it’s the dirtiest. and join in the fun at the Sheepfest— Changing positions and shifting the place where wool producers, arweight to make sure the ewe is comtisans and consumers come together fortable, Jordan’s clippers unzip the to celebrate the transformation of best fleece. In a motion reflecting the fleece to fiber. R waterfall beside the park, the wool 22nd Annual Denmark Sheepfest cascades downward and loosely denmarkSheepfest.com hangs together. April 16, 2016, 9:30am-4pm Shorn wool is gathered and tossed Denmark Arts Center, 50 West Main bottom-side-up onto the skirting Street (Route 160), Denmark, Maine, $2/adults; $1/child table, where more volunteers (and you are welcome to jump in FMI about fiber: www.pleasantmtfiber.com and help) sort through it, pulling away any debris including dirt,
From Fleece to Fiber
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Perfect your picnic with this fully-appointed Wicker Picnic Basket with Fortnum Mason Signature Blanket $175 at Four Cedars Antiques in Lovell
Get grillin’ with a Saffire 19” Silver & Platinum Ceramic Grill with Redwood Cart MSRP $1,730 at Frost & Flame in Windham and Gorham
Suddenly Spring!
Vintage Retro Red Radio Flyer Sc0oter Own the coolest kick scooter in town! $38 at Bridgton Flea Market, Main Street, Bridgton
Twin His ‘n Hers ‘70s Raleigh Sports 3-Speed Bikes. Perfect for toodling around town and hitting the farmers’ market on weekends. $425 at Crabapple Barn Main Street, Bridgton.
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Complete your picnic with a Moose Print Wine Bag made in Maine from recycled sail cloth $35 at Sea Bags Custom House Wharf in Portland
Make gardening a colorful experience with watering cans from Hayes True Value Hardware in Bridgton. Prices vary
Get there faster with a Linden Longboard shortboard made from vintage trick water skis in Denmark, Maine $150
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“My greatest fear is one day there may not be any small boutiques.”
Firefly Boutique Globally-Inspired Finds from New England and Beyond
“My great-grandmother was the first in my family to pave the retail road,” says Firefly Boutique owner Jessica Jones in reference to her retail roots. “She had a shop in Marblehead, Massachusetts, where I’m from originally, called the Elizabeth Bell Shop.” Following suit, her grandmother, grandfather, mother and uncle all had their own shops. Despite that, Jessica had no intention when growing up of continuing the tradition. She dreamed of flying and so enrolled in flight school when she was eighteen. After she got her private pilot license and commercial ratings, she worked her way through four years of college by cleaning houses and selling artwork at the Seattle Public Market. Following graduation, she
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moved back East and that’s when her retail roots caught up with her. A friend introduced Jessica to both the wholesale world and her fiancé, Rick DuBrule, who imports and distributes fair trade ceramic jewelry from Kenya, Africa. Jessica spent the next four years helping Rick market his wholesale line of jewelry, while also selling her own fair trade line of jewelry made by a group of women the couple engaged in Bali, Indonesia. “While travel and trade shows are a world of fun, there was nothing better than coming home to Bridgton, and I started thinking about starting my own little shop. When the opportunity came [in 2009] to rent a small place at 82 Main Street, I went for it. I was terrified starting my own retail business. It was like jumping off a cliff,” recalls Jessica. Luckily, she had Rick, who also owns a retail shop in Bridgton, and her grand-
mother and mother to help her get up and running. Her grandmother contributed some clothing, fixtures and “excellent advice,” and her mother helped her set up the tiny, off-street boutique. Jessica purchased the rest of her inventory with credit cards, praying she would make enough money to pay the rent and wholesale vendors. Not only did she succeed in paying everyone, she grew enough to double the size of the shop in 2012. Her uncle and aunt, who were retiring at the time, generously donated store fixtures and supplies from the retail shop they ran for thirty-plus years in Newburyport, Massachusetts. Seven years after it first opened, Firefly Boutique has just moved to an even larger and much more visible Main Street location. Jessica’s love of travel is evident throughout her shop. Colorful clothing and more than thirty lines of jewelry from around the world are selected for their
fair trade or fair wage connection. Lately, though, her focus has been on introducing as many American-made clothing and accessories as possible. Over 60% of the products at Firefly are made in the U.S. Jessica is proud of the fact that, in an industry marred by strip malls and sweat shops, the majority of her offerings are made in the U.S. or responsibly sourced. She also prides herself in the fact that they are sourced from small, innovative wholesalers, rather than mass-production merchandisers. A hallmark of our region is the number of independent shop owners who are committed to providing an alternative to the chain shopping experience, and Jessica is no exception. In 2010, she initiated “Ladies’ Weekend Out,” a two-day shopping extravaganza in which more than twenty Bridgton businesses participate and donate a portion of their sales to charities. She loves the fact that Bridgton has so many owneroperated shops and mom-and-pop restaurants who are invested in their community. “I’d be devastated to see [Bridgton] turn into every other place, where you find the same stores, no matter where you are in the U.S.,” says Jessica. “My greatest fear is one day there may not be any small boutiques.” As long as we continue to value the quality, diversity and personal experience that shopping locally affords us, that shouldn’t be a problem. 103 Main Street, Bridgton (207) 647-3672
Sassy & Blue
Unique girls’ clothing made from repurposed fabric Available exclusively at Firefly Boutique When it comes to creating clothing that appeals to a little girl’s love of play, Sassy & Blue creator Ellia Manners has definitely channeled her inner girl. Let’s face it, flounces and ruffles are fashion frills that make whatever has them fun to wear. From her signature Twirl coats and Flounce dresses to Tootsie jackets and Funzie Onesies, Ellia makes the kind of clothing that is remembered well into adulthood. (I wonder whatever happened to that red and blue coat with the big buttons? I loved that coat!) “When girls come into Firefly Boutique with their moms, aunts and grandmothers, their eyes widen when they see the Sassy & Blue collection. I’ve seen three-yearolds twirl around in a flared coat with no prompting. They are naturally aware of the movement and feel free,” says Ellia. Making girls and women feel good about themselves is something Ellia has been doing for a very long time. In Her Own Image, also located in Bridgton, is a counseling service offered by Ellia, a licensed clinical professional counselor, that empowers women to develop their strength, confidence and ability to cope with life’s challenges. A resounding message she conveys to women is based in feeling good about themselves, and Ellia is well aware that sense of self begins in childhood. Contrary to the hardline feminist view of fashion as adornment, the frills and flounces in Sassy & Blue coats and dresses are intended to foster a positive self-image. Each one is as unique and individual as the girl who wears them. “One reason that the clothing is so ap-
pealing to girls is that it defies the ‘rules’ of clothing design,” Ellia says. “Plaids partner with polka dots and stripes with curly-cues. The fabric is chosen carefully so that there is cohesiveness within the chaos . . . It teaches girls that they don’t always have to color within the lines.” Another important way in which Ellia makes sure each piece of clothing she creates is unique is by re-using and repurposing fabric. Combining fabric from a cast-off cashmere coat with plaid wool from a Jones of New York skirt, she creates a one-of-a-kind coat. This “upcycling,” as it is called, reduces solid waste and avoids new manufacturing. It’s a win-win when it comes to the environment. Ellia salvages the raw material for Sassy & Blue, primarily cotton, wool and denim, from old linens, torn jeans, vintage curtains and outdated clothing that she cleans and custom cuts to fit each pattern. The gusset in a Twirl coat could just as easily be corduroy cotton as it could velvet. The ruffles in a Flounce skirt may have come from a pair of curtains. A Tootsie jacket might use denim from a pair of LL Bean pants and wool from a Talbot’s blazer. Combining various colors, textures and fabrics in one piece of clothing is what makes the creative process fun for Ellia, and it carries over to each little girl who wears it. “I adore the eco-friendly aspect of Sassy & Blue but am equally as passionate about the abundance of unbridled enthusiasm that Sassy & Blue imparts to the wearer,” says Ellia. Not surprising, given her ongoing commitment to helping women feeling empowered in their own image. Sassy & Blue takes donations of unwanted items made from wool or cotton. Contact Ellia at: sassyandblue@myfairpoint.net or at 207-595-1962. R lakelivingmaine .com
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both in the smaller realm of the inn’s kitchen and in the somewhat hen I arrive at the Oxford House Inn & Restaurant larger province of Fryeburg, Maine. on a Wednesday evening to interview Chef Jonathan “One of the highlights of our day is heading just down the road Spak, the bartender informs me he was called to a fire to Weston’s or Sherman’s farm to pick out the fresh veggies we will and is running about ten minutes late. This is Fryebe using to create the evening’s meal.” burg, Maine, after all, and serving on a volunteer fire department is Who was your greatest influence as a chef? not that unusual, even for a chef. In fact, what chef hasn’t felt like My wife is my muse. he’s put out a few fires? Natalie has a phenomThe bartender offers enal palate and tends to me a drink while I wait. be on-cue with what’s goI order my favorite Oxing on in the food world, ford House cocktail, a so when I cook I try and Knickerbocker manhatplease her. She also has tan, which happens to healthy eating habits and also be the favorite of watches what she eats, so its namesake, Natalie we try to introduce that (Knickerbocker) Spak’s thinking into what we 97-year-old grandmothdo here at the restaurant. er, Helen. Who would you most like When Jonathan arto cook a meal for and rives, he’s wearing a basewhat would it be? ball cap and a Carhartt Everyone who was jacket. In a profession at my wedding party benoted for its ego-driven Jonathan and Natalie Spak cause it was so much fun temperaments, Jonathan and we actually did all is clearly the exception. the food for it ourselves. I He speaks lowly, laughs would love to repeat that easily and politely exweekend. cuses himself the one time What’s your “go-to” he’s called away to deal cookbook? with something in the Betty Crocker. Spiralkitchen. He then carefully bound. We’re a bed-andconsiders my Proustianbreakfast so we do a lot prepared questions, the by laurie lamountain of breakfasts, so pancake, answers to which appear waffle, those kind of recibelow, and tells me how pes are great. But also it is he ended up in the some of the basics for our kitchen, instead of the dessert menu come from Coast Guard. Betty Crocker. Their con“When I was fourcept on chocolate cake or teen, I started working white cake is completely as a dishwasher at an different than a traditioninn. The owners were so al French genoise, where nice and so welcoming you’re whipping the egg whites and it’s such an involved thing. You to employees. They knew your family, it was that kind of place, dump everything in the mixer and mix it for three minutes and it’s and that sort of drew me into [the restaurant world]. It’s kind of a brilliant, dense, moist cake. And then, of course, we embellish on home, in a way.” that, but as a base for what we do, that’s kind of our go-to. ActuAlong the way, Jonathan worked at The Water Club in New ally, the binder for the one we have has kind of exploded with use. York City and The Boulders Inn and West Street Grill in ConDo you have a favorite chef? necticut. Then, on a winter getaway to the Mt. Washington ValNot really. I’ve read all their books and some of them are ley, Jonathan and Natalie happened on the Oxford House Inn & practical and others aren’t. Alinea by Grant Achatz is a beautiful Restaurant. They knew right away they’d found home. The previcookbook that features recipes from Alinea along with gorgeous ous owners, who had made the Oxford House Inn their home for photos. Pulling small parts of those recipes out is kind of neat, but, twenty-three years, were calling it a day and they turned the keys honestly, I’d rather have something that’s delicious than something over to Jonathan and Natalie in September of 2007. that looks artful but you’re afraid to eat it. After nine years as steward of the Oxford House alongside What are your favorite, most used ingredients? Natalie, Jonathan feels that same sense of family and belonging,
A Passion for Food d
“If I didn’t go to cooking school, I was either going to major in drama or join the Coast Guard. The Coast Guard has these 42-foot vessels that can barrel roll. That really intrigued me.”
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My holy trinity is salt-pepper mix, Tabasco sauce and Worcestershire sauce. Agave, maple or honey, as well. They help achieve the balance of sweet, sour, salty. We really try and achieve that balance of all the different flavor points. Best food memory? A little soba noodle bar on the Lower East Side of Manhattan. We went to WD50. We went to Le Bernardin. We went to all these high-roller places when we were last down there, but it was this little noodle bar where we had our best meal. They made a soba pastene, very thinly cut crosscut soba noodles, very quickly cooked, and then they came over with a sharkskin grater and grated fresh wasabi on it and it was just sublime. Just the fresh wasabi, these tiny little soba pearls and a little bit of soy sauce. What’s in your fridge at home? Six jars of pickles, lots of hot sauce, salad dressings. So far you’ve mentioned mostly condiments. What do you eat? The vegetable drawer is full. There’s lettuce and celery, that kind of stuff. What’s the meal you’re mostly likely to cook at home for you and Natalie? Salad with something or snacky-time stuff. Our cheese drawer is unparalleled. We currently have a piece of Cambazola, six-month and one-year-old Shelburne Farms Cheddar, some Bailey Hazen Blue, and American singles (one of my vices). Snacky-time is popular with us. I think tonight’s dinner is snacky-time. That’s what all the condiments are for. There’s also some homemade duck pastrami, cherry preserves and a fig paste. And the pickles, of course. (Ed note: snacky-time is a Spak household term.) Favorite food/guilty pleasure? Pizza. Tacos. I could eat pizza and tacos every day, every meal. You might get sick of them? Nope. If you weren’t a chef, what would you be? If I didn’t go to cooking school, I was either going to major in drama or join the Coast Guard. The Coast Guard has these 42-foot vessels that can barrel roll. That really intrigued me. Worst cooking disaster? Every Saturday night. But it’s not a disaster. More like controlled chaos. R
spring salad with buttermilk herb dressing
Dressing makes 15-20 servings 1/4 c Vidalia onion, minced 2 cloves garlic, pressed with garlic press or minced 1 c buttermilk 1 Tbsp tresh tarragon, chopped fine 1 Tbsp fresh chive, chopped fine 1 tsp fresh oregano, chopped fine 1.5 Tbsp sugar 1 Tbsp Dijon mustard Combine above in a mixing bowl and whisk to combine. Having someone help you by holding the bowl, slowly whisk in 1 cup of extra virgin olive oil. Season with salt, pepper and a dash of your favorite hot sauce. Reserve for serving salad. Salad: quantities will vary based on number of servings Your favorite Spring Greens: this dressing goes great with some of the more assertive spring greens like arugula or dandelion greens, but is equally yummy on any baby green mix Peas: English (aka Regular up here) shelled & blanched or Snap or Snow, chunked Smoked Bacon: I prefer a maple-cured,
apple-smoked thick cut, 1/4” crosscut rendered until just crispy. Drain and reserve fat for some other amazing spring dish you’re going to make. Morel mushrooms: sliced and slightly cooked (maybe in the above bacon fat?!) shaved Vidalia onion Cheese: for this salad I prefer to use Robie Farm Toma, a slightly firm, mildly nutty, young (3-5 months) cheese from Piermont, New Hampshire. We shave it with a peeler. Your favorite cheddar or chèvre will work fine as well. Place appropriate quantity of salad ingredients in large bowl, drizzle with dressing and toss. Taste a bite before serving to be sure it’s dressed and seasoned properly.
green thumb farm potato gnocchi with crème fraiche & spring vegetables
1 pint Sherman Farms heavy cream ½ c sour cream 2 Tbsp buttermilk Place all three ingredients in ceramic or metal vessel and mix well. Heat a metal spoon until glowing red and drop into cream mixture. Cover with cloth napkin and let sit on counter overnight—ideally at 70˚F. Refrigerate the following day. Can be kept for three weeks, must be done at least a day in advance. 2 Green Thumb Farm Norwiss potatoes 1 Tbsp salt 1 Tbsp melted butter 2 eggs 2 c all-purpose flour + extra to work dough with pinch nutmeg, salt, pepper, cayenne 1 c asparagus, trimmed cut 1” and blanched 1 c fiddle head ferns, trimmed and blanched continued on page 28
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Feathered Frenzy
text by leigh macmillen hayes photos by mary jewett
yellow warbler
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o your friends look a bit sleep deprived? Do they complain that their necks are sore? When talking to you, do their eyes shift to the trees beyond your head? If that’s the case, chances are you know people who are caught up in spring migration. Mary Jewett of Lakes Environmental Association is one such person. Many know Mary as the keeper of Big Night— that annual migration of salamanders and other amphibians who cross the roads to reach their natal vernal pools. But when she isn’t looking down, Mary’s focus is on the world above as she turns attention to the treetops and listens to the lilt of songs that greet a spring morning. For her, it’s not the American robin that says change is in the air because robins have overwintered in our region for a while now. Instead, the phoebe who nests in the eaves of her house is the harbinger of the season. “I usually hear it first,” she says. “It returns to the same nest every year.” One morning in May, all is quiet. The next is suddenly filled with bird song that may wake you at the break of dawn. Increasing daylight triggers the production of hormones in birds and creates a restlessness for those who winter south of our border. Once reaching their destination, they must sing—to establish territory and attract a mate. For most species, the male does the singing while the female listens attentively and takes into account territory size and quality—two factors that affect future offspring.
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black and white warbler
baltimore oriole
Timing is important and arriving at the breeding grounds as early as possible behooves our feathered friends. While it’s the phoebe that marks the beginning of Mary’s spring, the common loon means the same to others. Because loons overwinter in the Atlantic Ocean closer to the lakes region than most birds, they perform reconnaissance missions to check on iceout conditions. By mid-April, as soon as the ice melts, their tremolo announces their presence in our lakes. For other species, the timing coincides with the return of insects—for a good reason. While some birds are seed eaters as we witness all winter, others like the flycatchers and warblers, follow the food supply north.
Northern waterthrush (warbler)
The best opportunities to see the warblers and other songbirds is before the leaves pop out on the trees. Three of Mary’s favorite birding sites are the Stevens Brook Trail by the Bob Dunning Memorial Bridge in Bridgton, Holt Pond Preserve in South Bridgton and Major Gregory Sanborn Wildlife Management Area (aka Brownfield Bog) in Brownfield. She also frequents the Naples Causeway, spending time near the walkway and amphitheater overlooking Brandy Pond, where the open water attracts a variety of water fowl. Both Holt Pond and Brownfield Bog feature several natural communities that provide habitat for a variety of species. Without leaving the parking lot at Holt Pond, where the small clearing is surrounded by a mixed forest, Mary knows she’ll see or hear black-throated green warblers who sport bright yellow faces and black bibs. Their song sounds something like “zee, zee, zee, zee, zow, zeet” or “trees, trees, murmuring trees,” which they sing from high up on the branches. Black-throated blue warblers nest in young hemlocks near the open space. Among their defining features are a slate-blue back, tail and top of head with black face and throat. A white patch appears at the base of their primary feathers. “Zur, zur, zur, zree” or “beer, beer, beer, breee” is their territorial song. Mary notes that two years ago the pair nesting near the parking lot produced three clutches.
“Then the thrushes sang and shook my pulses and the elm’s new leaves.”
e.b. browning
Easterm phoebe
yellow throated warbler
Another forest species Mary has seen in this area are pine warblers, including a female who perched on a branch and watched two males competing on the ground below. The males have a yellowish hue with olive backs and white bellies. Their gray wings feature two prominent white bars. Their song is a short, sweet trill. Mid-high in trees, yellow-rumped warblers wear mottled black, gray and white suits. Their faces, sides and rumps are yellow. Their song is two-parted, beginning with a long lazy trill followed by a short trill that rises or drops in pitch. Moving along tree trunks and branches in search of bark insects is the heavily striped black and white warbler. The male sings the high pitched “weesee, weesee, weesee” song. Along the boardwalks, where the community switches to red maples, speckled alders and a variety of wetland shrubs and flowers, Mary looks for yellow warblers and common yellow-throat warblers. Males of the former have an unmarked face and black eyes with chestnut streaks on their breasts and sing a song that sounds to some like “Sweet, sweet, sweet, I’m so sweet.” The latter males don a black mask and sing “Witchity, witchity, witchity.” In the hemlock grove before the quaking bog, Northern parulas who prefer the upper canopy make their presence known. Their blue-gray hoods and wings look like a tuxedo jacket worn over a yellow vest topped with a black collar. Their song is a buzzy trill. Out on the boardwalk that leads into the quaking bog, so named because the sphagnum/peat moss that grows atop the water quakes when visitors jump on the walkway boards, frequent sitings include red-winged blackbirds perched atop cattails and tree swallows swooping over the pond. Along the boardwalk closer to the southern shore trail, Mary has heard the rhythmic “cu-cu-cu-cu, cu-cu-cu-cu” of black-billed cuckoos. Another local birder extraordinaire, Jean Preis, says that hundreds of birds pass through, and at least one hundred species breed in the lakes region. For Mary, seeing the splash of color and listening to the chorus is part of the joy of spring birding. She admits she doesn’t know everything, but she has a discerning ear and listens for the notes equaling one song that suddenly switch to another. She’s used to standing, sitting or even laying on the ground for a while to take it all in. The
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rewards are many and her life list includes 382 species of birds. Mary also appreciates the camaraderie that develops among fellow birders, whether newbies or seasoned practitioners. “There are some people I don’t see except in May,” she says. “Despite that, we all share a common purpose.” Part of that purpose is to help each other with identification. There is no expectation to know everything. And many are happy to share their knowledge to help everyone along for the experience learn some defining characteristics. Oftentimes there are surprises. Last May, Mary and a group of birders on an early morning watch in Pondicherry Park had the pleasure of viewing a Solitary sandpiper, which young birder Kyle Griggs initially spotted. “It never gets old,” says Mary. “Just watching the goldfinch fight over who gets to be at the feeder next. Taking the time to sit and watch.” She sighs and then adds, “Yeah.” Whether you are new to birding or experienced, join the feathered frenzy this spring. R
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Guided Bird Watching Events
Saturday, April 30, 2016, 7 a.m. Tin Mtn Bird Walk at Brownfield Bog Friday, May 6, 2016, 7 a.m. LEA Bird Walk at Bob Dunning Memorial Bridge Saturday, May 7, 2016, 7 a.m. Tin Mtn Bird Walk at Brownfield Bog Friday, May 13, 2016, 7 a.m. LEA Bird Walk at Bob Dunning Memorial Bridge Saturday, May 14, 2016, 7 a.m. Tin Mtn Bird Walk at Brownfield Bog Friday, May 20, 9 a.m. LEA Blooms and Birds Walk at Holt Pond Preserve Saturday, May 21, 7 a.m. Tin Mtn Bird Walk at Brownfield Bog Saturday, May 21, 8 a.m. Greater Lovell Land Trust Birds and Botany Walk at Perky’s Path Saturday, May 28, 7 a.m. Tin Mtn at Pondicherry Wildlife Refuge in Jefferson
Useful Linkes
black billed cuckoo
• eBird • NestWatch • All About Birds
Douglas M. Griffin, VMD, CVA Diane Shively, DVM
We are a full-service hospital— open 6 days a week. Specializing in acupuncture and Chinese medicine, oncology and geriatric medicine.
554 Roosevelt Trail Windham, Maine 207-892-7575
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The Tyranny of Stuff by perri black
When Less Becomes More
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et’s face it—almost everyone in the industrialized world today has too much stuff. Most Western economies are based on the constant production and consumption of goods, while planned obsolescence, clever marketing and, dare I say, greed help fuel the system. T he re su lt i ng p erceived affluence is presented as a desirable model for the rest of the world. To this I say, ENOUGH! Even the chief sustainability officer at IKEA, a company that thrives on selling us stuff, told Al Shapiro in an interview with NPR that the West has hit “peak stuff” (but, of course, that doesn’t mean IKEA will stop trying to sell us things). I believe it is time to shift our thinking and embrace the concept of less is more. I am not saying you should sell your family heirlooms or, perish the thought, throw away all your books! I am simply suggesting that you become more aware of your surroundings and really think about the things you live with. We all need certain basics: clothes, cooking and eating utensils, essential furniture, etc., but most of us have accumulated extraneous things that may actually be obstacles in our lives. Needs and tastes evolve over the years and the meaning and usefulness of things also changes with time. Then why is it so difficult to get rid of stuff? Because our stuff has psychological importance. We become attached to things, assign them sentimental value, or keep them just in case we might need them one day. Some people believe possessions define them, so they must always have the latest gizmo or model on the market. And if you have children, stuff becomes even more complicated. Eventually, though, your stuff will begin to weigh on you and you will feel the need to unload. Perhaps you want to move to a smaller house, or your taste has changed from High Victorian to Danish Modern, or your closets rival those of Fibber McGee. The task of culling may seem daunting but bear in mind: it took years to accumulate your stuff, so don’t expect to get rid of it overnight. Successful downsizing and lightening your life requires gradual steps taken over a period of time.
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Method to Mindfulness
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he goal of decluttering is to seriously consider your relationship to your stuff. After thinking about it, you may be surprised by what you really need or want to live happily. What I call the William Morris Rule—“Have nothing in your house you do not know to be useful or believe to be beautiful”—is a good guideline for culling. It applies to any situation and allows cullers to determine their own definitions of useful and beautiful. Of course, the best way to avoid amassing too much stuff is to not buy it in the first place; easier said than done, especially since online shopping virtually encourages impulse buying. But try to resist temptation. Think carefully about an item before you buy it—can you afford it? Do you need it? Will you use it and how often? Do you have space for it? Does it fit in with your other stuff? How will it improve your life? One way I avoid impulse purchases is, instead of buying, I write a list of desired items on a piece of paper and then set the list aside. Somehow this satisfies the immediate urge to acquire and allows me to remember the item. Over time, it is interesting to see how many things I forget about or eventually decide I no longer need or want. If that method doesn’t work for you, you can prevent over-accumulation, or at least maintain equilibrium, by commiting to get rid of one thing you already own each time you buy something new. But how does one begin actually divesting ones’ life of stuff? First of all, don’t rush out and buy lots of plastic storage containers or boxes before you begin to cull. This can be counterproductive. Wait to see how much space you have after you clear stuff out and then buy only the containers you actually need (if any). Start small and build up momentum to prevent burnout. Focus on one task at a time, for example, a kitchen drawer, and give yourself five to ten minutes to go through it, applying the William Morris rule to each item. Decide what you use regularly and keep it; throw out or give away anything that is broken or no longer useful to you. Such small steps taken on a regular basis will produce significant results. Eventually you will clear out cupboards, closets, entire rooms, and maybe even the garage.
and certain light bulbs, as Some things will be harder well as old appliances and to cull than others because mattresses, which require they have personal meaning. special handling. Hayes True That old chair stuck in the Value Hardware in Bridgton corner of the garage because Eventually your stuff will begin to weigh on you recycles old paint and lightit clashes with everything is a and you will feel the need to unload. Perhaps you bulbs, and most transfer stano-brainer (lose it!), but what want to move to a smaller house, or your taste has tions are now able to e-Cycle about your great-grandmothchanged form High Victorian to Danish Modern, or electronics and computers. er’s china you inherited but Churches and community never use, the ugly vase a dear your closets rival those of Fibber McGee. The task organizations often collect friend gave you or, in my case, of culling may seem daunting, but bear in mind, it things to distribute to people books? If something is truly took years to accumulate your stuff, so don’t expect in need. The Bridgton Congreimportant to you and gives to get rid of it overnight. gational Church runs a clothyou joy, keep it. Otherwise, ing bank as well as an annual make it go away, one way or summer yard sale, and the Lianother. ons Club collects used eyeglasses to recycle for people in need. The Genuine family heirlooms should be used and enjoyed; give Bridgton Hospital Thrift Shop on Main Street in Bridgton and Harthem to other family members if they are just sitting in a box vest Hills Animal Shelter’s Nine Lives Thrift Shop on Route 302, at your house. Get rid of any kitchen gadget you’ve only used Fryeburg, are other worthy causes that accept donations (old bath once (you can probably borrow it from someone if you ever towels may be useful to the animal shelter). Some local libraries will need it again) as well as duplicate items you don’t use (multiple take books for fundraising sales. Usable goods can also be dropped mixing bowls are fine but how many blenders do you need?). off at Salvation Army and Goodwill stores or donation boxes. I could write an entire article about culling books; in a nutshell, Some culled items may still have meaning and it is comforting it requires special care. Just because you haven’t read something, to know they will be going to a good home. Give things away to doesn’t mean you won’t. I read, reread, and refer to my books often people who you know will appreciate them. You can always see and they inspire me so I need them around. If, however, you feel that your ex-stuff when you visit your friends who are its new owners. once you’ve read a book, you’re done with it, by all means, pass it on. Re-gifting is another option; just make sure you don’t give someOnce you’ve sorted through your stuff and decided what to thing back to the person who originally gave it to you! keep, it is time to get organized. To make it easy to put things You may even be able to make a bit of cash selling your better away and thus avoid future clutter, designate a specific space for used clothing to resale shops like Kargos in Windham. Check each item and always return it to its place immediately after use. with local dealers and auctioneers if you have antiques to sell or Store things where they will be used for efficiency and accessibility, look for consignment shops (there are some in Portland and Cape e.g. cookbooks in the kitchen, corkscrews near the wine rack, and Elizabeth) to sell good quality second-hand furniture. outdoor boots in the mud room. Yard sales and flea markets are fun ways to sell excess stuff According to Japanese tidying-up guru, Marie Kondo, you during the vacation season, especially if you have the time and should aim for “ultimate simplicity in storage.” She is not a fan of energy to promote sales by regaling potential buyers with the acquiring extra organizational gear, but she is a great proponent stories behind your treasures. of shoe boxes for storing everything from socks to shampoo to Hopefully these ideas will help you pare down your belongspices. She claims that “once you learn to choose your belongings ings and make you feel good about helping others through your properly, you will be left with only the amount that fits perfectly donations. You may be surprised at how liberated you feel with in the space you already own.” less stuff to weigh you down. May you live long and prosper in Sharing the Wealth your newfound clutter-free euphoria, surrounded only by things t is true that one person’s trash is often another’s treasure and there you love, with a place for everything and everything in its place. R are numerous options for unloading the stuff you decide to let go.
I
If the item is broken, just take it to the dump. Many local transfer stations have a “dump store” that resells usable castoffs at minimal prices and they may be able to use parts or recycle goods they cannot sell. Check with the people at the transfer station about disposing of hazardous materials such as paint, batteries,
Resources for downsizing ideas and tips: becomingminimalist.com theminimalists.com The Life-Changing Magic of Tidying Up and Spark Joy, by Marie Kondo
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Our Own Maple Syrup Fresh Greens from Our Greenhouse & Baked Goods from Our Kitchen Farmstand Open Friday-Sunday Through Memorial Day Weekend 803 Waterford Road (between Routes 37 & 93) Sweden, ME 04040 (207) 647-9419
continued from page 21 1 c chanterelle mushrooms, cleaned 1 c shaved Parmesan Reggiano Place potatoes in saucepan with salt and enough water to cover—+/- 2 quarts. Bring to boil and reduce heat. Cook until potatoes are fork tender. Drain and let potatoes hang out in strainer to dry out slightly, peel once cooled slightly. Set ricer over bowl of electric mixer and rice the potatoes. Add the rest of the ingredients and mix with paddle until the dough comes together. Transfer dough to table to roll it out. Start forming the dough into logs, keep rolling it until log is long and snakelike—you may have to cut it into shorter lengths. When the snake is one half-inch diameter, dust the table and log with flour. Begin cutting log on a diagonal 3/8-inch thick. Transfer to a baking tray dusted with flour. At this point, you can either cook immediately or freeze and cook later. To cook: drop dumplings into a large volume of boiling, salted water. Remove just when they float, add to nonstick pan with some butter and the Chanterelles. Sauté over medium heat to slightly color the dumplings and cook the mushrooms. Add blanched vegetables and creme fraiche, toss to coat. Serve garnished with parmesan.
steamed maine mussels carbonara
Serves one as a main course or two as a generous appetizer 8 garlic scapes, chopped 1” 4 slices pancetta, cut in quarters 1/2 c heavy cream 1/2 c English (aka Regular up here) peas, shelled 1 tsp preserved lemon, minced, or 1/8 tsp lemon zest 1 pound Maine rope-cultured mussels (I prefer Bangs Island) Render pancetta, add scapes and cook 30 seconds. Add cream, peas and lemon. Continue to cook over medium heat until reduced by half. Add mussels, cover and cook until mussels open, stirring once or twice in between. Serve immediately.
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