Thursday, June 28, 2012

Salt Water Farm, Lincolnville, Maine

 

Salt Water Farm represents so much of what is important, combined with what is viscerally appealing.  Classes and supper clubs focus on "traditional methods of cooking locally sourced ingredients", in an exquisite coastal Maine setting.


Trained in Paris and a recent transplant from New York (where she was a personal chef and columnist among other things), owner Annemarie Ahearn summered in Maine throughout her life.
Where Cooking Classes are Taught
 
A Wood Burning Oven.
Supper club meals can be held indoors if weather is not cooperative.
A beautiful setting for outdoor dinners...
...with a view of (and breezes from) Penobscot Bay.
 
A Wood Burning Grill
 
Greenhouses provide more fresh ingredients.
 
An Integrated Compost System.
They keep their own layers as well as meat birds.
 
One of the best sights is one you see all over the Maine coast:  fields of  flowers with paths  mowed through them.
Looking Back
These tables are for meals even closer to the water.
A large stone is used as a bridge over a stream on the path....
...that leads down to this.  And you can see the Windjammer, the Mary Day, just leaving Camden Harbor.
 
Readying the Area for Potatoes
 

Summer City Street Shots