Summer in Maine is a glorious time of year. Food from both the land and sea provide us with so much abundance. Although the summer solstice doesn't provide as much fresh produce as our southern New England states, there is still plenty of wild foods to harvest and work with in the kitchen.
The seasons move along a bit more slowly in Maine then it does in southern New England and much of the United States. Although June is not bursting with farm crops, there is plenty of wild edibles and selected vegetables to incorporate into our diets. We will spend our time together on the shores of Belfast Bay trying to catch mackerel, on my property collecting milkweed shoots, and out in the woods hoping to find some chicken of the woods.
Nearly every autumn, as the leaves begin to turn colors, the oak tree drops its fruit. Some years are more than others, but the fruits that drop to the ground are free for the taking. As the temperatures slowly decline, many forest creatures look to the acorn to build fat and food stores for the winter. Humans once did the same on nearly every continent.
For over 300,000 years, Homo sapiens has practiced place-based technologies that have allowed them to live as integral parts of their landscapes. These skills gave humans true sovereignty because they were not dependent on growers, manufacturers, and retailers. Importantly, these are a set of practices that are documented as being the least impactful manner of interaction with the planet
Join Chef Frank in the kitchen for a day devoted to koji and miso making. Miso, the traditional Japanese condiment, is a delicious and nutritious addition to the kitchen. Local beans, mixed with salt and koji transform over time to create a salty, umami rich paste that perfectly seasons soups, broths, and a variety of other dishes.
Coping with and recovering from illness, injury, and debility has always been part of being human. And for these complaints, plants have served as the major source of medicine.
This class will examine the use of wild plants, fungi, and lichens for healing sickness and injury and supporting the body. Students will learn a suite of species that grow in New England that can be used for many common ailments, such as colds, infections, gastrointestinal upset, headaches, dermatitis, insomnia, etc. The species discussed on this day will mainly be those that have modern study corroborating indigenous use. Methods of collecting will be discussed, as well as directions for making various types of medicine (e.g., infusions, decoctions, poultices, tinctures, double extractions). A double extraction of a wild-collected mushroom (such as chaga, hemlock reishi, or turkeytail) will be prepared during this class and students will leave with this medicine that can be used for bolstering immune system function, as a powerful antioxidant, killing viral pathogens, and fighting cancer. Throughout the day, stories and examples will be shared demonstrating how plant-based medicines have preserved life and influenced aboriginal and contemporary people.
Healing with plants provides people and families with another avenue of self-sufficiency and furthers connection to the landscape. The class will be taught by Arthur Haines (who personally uses plants, fungi, and lichens for all medicinal needs). Class will be offered at the Delta Institute of Natural History in Canton, ME (click here if you need directions) and run from 6:00 pm Friday to approximately 12:00 pm Sunday. All food will be included and prepared by Chef Frank Giglio. Expect local, wild, and/or organic food offerings from the four food kingdoms prepared in a traditional manner (i.e., a Weston Price-inspired menu). Some locations may be visited off site so please be prepared to carpool short distances from the property. Bring footwear for uneven ground, and proper clothing for whatever the weather may be on that day. Camping is available on site.
Price is $375.00 and class is limited to 12 students.
Class begins at 6:00 pm on Friday and ends at 12:00 pm on Sunday.
Please specify which class you are registering for in the "instructions to merchant" section of the PayPal checkout.
Text written by Arthur Haines. Click HERE for more details.
I am excited to head down to Virginia in late October for the Take Back Your Health Conference where I will be presenting Reviving Your Traditional Foods Kitchen: How To Cook Delicious, Nutrient-Dense Foods.
Setting up your kitchen in a proper fashion will allow you to become more efficient an enjoy your time spent in the most important part of the home. I will address ways to get your kitchen set up as well as traditional methods for preparing ingredients which will improve the taste, flavor, and nutrition in the food you eat.
My presentation will start at 11:30 am and go for an hour, ending with a food demo for one one my favorite winter soups.
One of my dearest friends and mentor Lauren Pignatello of Swallowtail Farm will be hosting Portland's first herb festival Herban June 18th-19th. Her new space, Milk & Honey, is home to the winter farmer's market and host of various events throughout the year.
I will be presenting a demo and talk on using herbs in the kitchen as well as offering our products with my wife Camille and out Three Lily Farm booth.
Here's a bit more about the event. The event, Herban, is here to celebrate herbs, weeds and flowers and all things green! Take a class, a workshop, a talk, an herb walk in Portland and out on Peaks Island. There's so much growing at this time of year!
Enjoy the Sunday artisan food and craft market and try special Maine foods. Gather your children and your neighbors children and bring them to plant seeds and seedlings , to learn about some simple uses of common plants, drink some fairy flower tea, build a fairy house and make some herbal crafts. Bring your potions and homemade goods for the swap. Find homemade crafts for gardeners and herbalists. Enjoy farm fresh foods and a special summer solstice dinner on Sunday night. All are welcome.
To learn more, click HERE for more details. I hope to see you there!
Growing up along the coast of Connecticut, I have always been a fan of seafood. Now living along the glorious coast of Maine, my love for fish has only been heightened. Enjoy this hands on class where we will discuss, fillet, and prepare some deliciousness for the cold waters of the Atlantic.
A three day, hands-on, level 1 training with a focus on building culinary technique, understanding traditional diets, clean eating, and merging. Time will be split up in the kitchen and outdoors in the garden, and various terrains. Back to the Land merges the forest and the farm to create delicious and nourishing meals.
For thousands of years, people have incorporated medicinal herbs in their lives. Herbs can play a crucial role in creating robust health. In this class, we will focus on locally farmed and wild foraged herbs that can be used in our everyday meals.
I will be leading a seasonally based, locally sourced cooking class at the home of WAPF chapter leader Stacey Cimino in Cape Elizabeth, Maine. I will focus on incorporating a variety of techniques to get the most flavor and nutrition out of the foods you eat.
When: Saturday, Janurary 25th @ 4pm
Where: Cape Elizabeth, Maine
The following menu reflects the foods that can be found in Maine during the cooler months of the year. All recipes are gluten free, and made with clean, honest ingredients.
- Warm Cider tonic w/ maple bitters and chili pepper
- Chicken and WIld Rice Soup
- Celery Root and Apple Slaw
- Beef Curry w/ Butternut Papperdelle
- Caramelized Apples with Cacao Nib Crumble and Swallowtail Farm Greek Yogurt
Investment: $50 per person
Contact: firstname.lastname@example.org or sign up to the right!
Are you interested in learning more about butchering? Do you wish to be more connected with the food you eat? Join us at Three Lily Farm for an all day workshop where chef Frank will be processing one of our grass fed lambs.
Topics covered will include: basic knife skills, personal and food safety techniques, full carcass breakdown, qualities and characteristics of cuts, and potential marketing strategies.
Lunch and beverages will be provided during the day.
Suggested Donation: $15-50
For more information please contact Frank@threelilyfarm.com
Celebrate the history, flavor and tradition of Maine apples, while honoring the importance of a diversified, perennial agriculture.
I'll be one of the vendors present to provide breakfast and lunch goodies for all who attend. Come say hello and enjoy a chocolate sample!