Our latest ingredient, Masala Chai, is based on Cari Karonis’ at home recipe for chai. Cari is a founder of SKORDO and coffee enthusiast. She’s been making a version of this blend for years and the decision to add it to our collection was a long time coming.
Apple picking is a standalone season in Maine. It comes on fast, but you know it’s arrived when social feeds fill up with picking portraits featuring flannels and LL Bean boots. We flock to pick-your-own orchards promising this is the year we’re going to use every single apple!
It's here! Maine's signature month is upon us and I for one couldn't be more excited to celebrate cooler evenings, bolder sunsets and crisp clear days. With summer coming to a close we're trying to fit in all the neglected must-dos and abandoned adventures. There's still time to pack up a picnic and head to the beach! Camping trips, overnights on the water, heading inland for a weekend of hiking - there's still time!
One Thanksgiving break in college I went to San Miguel de Allende as a nanny. At home the kiddos were on a very strict diet and I was a college student eating quick simple meals, but on this trip we all indulged. We were away for three weeks and I came home with a changed gut biome.
Each Fall we plant cloves and anxiously await the first shoots in spring. Summer brings on the harvest, drying, storing and (reluctant) sharing. This year I’ve been inspired by a friend and am trying a new style of preserving: Fermented Garlic Honey.
Turns out my garden isn’t doing so well this year. The sugar snap pea harvest was great. The herbs are full on and an entire bed has gone wild with self-seeded sunflowers, cosmos and cilantro stealing the show. Sounds decent, but my tomatoes never grew beyond seedlings, the squash keeps throwing flowers but no fruit and both the beets and carrots have given up – they’ve just stopped growing. So how does my garden grow? Let’s call it a work in progress.
This month is all about capturing peak garden flavors for mid-winter enjoyment. We’re going to experiment with fermentation, make a few jars of fresh-from-the-garden tomato sauce and come up will all sorts of ways to celebrate our backyard bounties. Who knows, we may even try drying our own herbs.
I spent a few years living and working on sailboats full time. My job was to cook for the owners, their friends and occasionally racing crew. Learning how to provision, meal plan and use every little bit of food onboard was a gift and it taught me how to thoughtfully blend fresh and preserved foods. Turns out that skill comes in handy every time I open my fridge and feel like there’s nothing to eat.
A few nights back I brought home two pounds of mussels and two pounds of tuna steaks for a celebratory dinner. My husband and I had just put a house under contract earlier that morning (fingers crossed!) and our good friends had just listed theirs in anticipation for a move up the coast. We figured a nice seafood spread was the perfect way to round out the day. Baked sweet potato fries, a hearty loaf of bread and a salad topped with citrus complimented the fish and we made sure the white wine was flowing.
I adore this book. Eye catching and very “Maine”, this book has the ability to grab your attention, no matter who you are or where you are from. It’s a delightful look at small town Maine’s seafood shack culture for visitors looking to explore Maine cuisine outside of the Old Port.
Dinner with friends is all about time. Time to catch up, time to snack, time to have a drink or two and when the time is right... to eat! These days we're cooking ahead and hosting get togethers outside. Food prep is always in season, but in summer any tricks to save a minute or two go a very long way.
July is here and we're looking forward to a month filled with days on the water, beach picnics and all the seafood! We'll be sharing tips for DIY clambakes, fish prepping tricks and taking you along on a few of our favorites summer adventures.