Serendipitous Success: Harvest on the Harbor

The first time I saw: Eat Your Plate on the Harvest on the Harbor Website, I felt anxious, delighted, excited, nervous, I mean, a vast array of emotions.

And since that evening when it was first brought to my attention I have thought about it in waking and in sleep.

As the days came closer, I worked furiously in the kitchen making 2,000 biscotti, 500 cupcakes and 20 sheets of blueberry layer cake for the Lobster Chef of the Year event. Oh and I must not forget the countless batches of chocolate ganache buttercream frosting to top all the cupcakes. Towards the end of the week I started to feel defeated. The only thing that kept me going was the thought of sharing my food with hundreds of people. And more than anything I will admit, I was a nervous wreck about being in a room with chefs of this caliber, who had worked so hard to create an om-age to lobster that was worthy of a judging panel and 200 of Maine's most elaborate palettes.

On Friday when I arrived with all of my housemade oreos for the gift bags and my bins of cake, I was first greeted by Charity, Lisa & Colleen. Three gals who answered all my questions, comforted me when I was unsure and responded to every e-mail I sent that may or may not have been pointless. Their smiles built my confidence throughout the day and created for me the feeling that I could conquer this head on. My husband Josh, who you all have heard about many times helped me to set up my station, frost all of these cakes, top them with the proper garnish and then guarded them when things became crazy behind the curtain. He looked at me with love and adoration and told me a dozen times how proud of me he was for doing this. Then their was Ryan, one of the three chefs competing for the title, who was the friendliest man in the kitchen I have ever met. His modest demeanor and humble approach made me wish that he had a restaurant close by that I could dine at and often. Lastly, there was the culinary students who plated every dessert with care, listened to my instructions and made sure everyone had the perfect bite. With all of these people around me, my tensions started to ease which allowed me to take notice of what was happening all around me.

People were eating my food, a dessert that I worked very hard on and they were enjoying it in ways that I never thought possible. After everyone had consumed the last bite, I was greeted with dozens of people telling me how moist the cake was, that they were dying for the recipe (which will come later) and that it was a delight to taste something so perfectly balanced.

YESSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSSS! I thought. I had done it.

I left the event ready for the marketplace which was the day I was looking forward to the most.

Yesterday when I awoke to my alarm it was excitement that filled my veins rather than nervousness because everything was already done. There was nothing left to stress about. All my food was prepared, sitting in large bins ready to distribute. All I had to do was give it out and talk to all the people who were there to taste food and drink great wine.

I set up my table which included: Chocolate Chunk Almond Biscotti, Chocolate Ganache Buttercream Cupcakes & Magnolia Vanilla Cupcakes. Then I waited for everyone to trickle in, which they did in large numbers at noon and again at 4:00.

In the beginning people just looked delighted to see a table with such cute minature desserts, I mean, let's be honest, everyone loves little cupcakes. But then faces changed to sheer happiness when they actually tasted everything and the icing on the cake, for me at least was showing people that Biscotti can be an enjoyable dessert when done correctly. Everyone inquired about where I was from, where they could get my food and how long I had been business. The feedback for an on-line bake shop was fantastic. I think people perceived it as a new way to conquer the sweet tooth. I had the chance to talk to people about what it is I do. I smiled, I laughed and I truly, without a doubt enjoyed myself. Some people were there to network, others were there for marketing, lots were there to build their businesses. I was there to showcase what it is that I love the most, sharing food, good food, with lots of people. For me, nothing beats the look on someones face when they realize that they just bit into something spectacular. To me, that is all the thanks I need.

It's rare that the gratification comes in the most perfect way possible.

I walk away from this experience so thankful for the two days I had with some really fantastic people. I feel more gratitude than I ever have before. It was the best thing that I have ever done and will absolutely do it all over again next year. Harvest on the Harbor is a remarkable event. And the people that put it all together worked so hard to make it the best possible set of events. Not once did I ever hear anyone complain and they were there countless hours. All I saw was encouragement, excitement, work ethic and sheer charm. Their happiness was tangible and contagious. Not only that, but there were so many people they had to cater to and everyone knew me by name, asked how I was doing and what they could do to help. I thank everyone, once again, for all the support.

It was a wonderful weekend. One that I will hold on to for a very long time.



The Map to Italy is in the Kitchen.

I always thought that my Nana was a little scary growing up. Actually, I thought all of her family was a little frightening. In the kitchen, she was all business, and when things didn't quite go her way, you might as well have found a rock and hid yourself under it. The only time I remember Nana baking was when I was little and she attempted to make brownies. They were the most difficult items to eat, I didn't dare tell her that, as clearly she was pretty upset by the incident. So, she said forget baking and stuck to the savory. Since then, her only successful sweet dish has been "Perfectly Chocolate Chocolate Cake" which in itself is iffy. Sometimes she makes it and it's great, other times, I think she may have lost her marbles.

The other part of crazy I witnessed growing up was watching Nana consume a meal. Lobster especially, and as I am writing this I am praying that no one will ever show it to her, it may get me voted off the island-with a wooden spoon. She would start with a pile but tell you she was only going to eat that one. Then the dis-assembly began which showed absolutely no mercy. Nana really felt passionately about her sea creatures and showed it with every crack she made. There was lots of butter, bits flying everywhere and some noises that frankly I wasn't sure about. I could have left the table, I could have looked away but it was almost impossible to do that. I was addicted to the whole scene, paralyzed by the strangeness of it. This behavior, by the way, has not changed, in her eighties she continues to be the champ at the kitchen table, eating food like it's her last meal. When it's something she loves, you know it. When I told Nana that I was doing the dessert for the "Lobster Chef of the Year Event" I thought she was going to fall off her chair over the phone. I could just hear the excitement in her voice.

It may seem that I am poking fun at her a little bit, and maybe I am, but it's with all the admiration that I have in my bones. Nana, loves food and she loves to talk about food. Her passion for eating and cooking is what has inspired me in the kitchen time and time again, even if she doesn't know it. See, my culinary life didn't begin with Nana teaching me all the basics of Italian food because Italians, don't really have the patience for that. I learned by listening and by watching, sometimes I would ask and my mother or Nana would tell me how to comprise a certain dish. It's almost as if I learned how to cook through osmosis and of course, trial and error. My family, which is shocking to most was built on traditions. The tradition that I love the most, however, is Nana talking about her parents, who came here from Italy years ago and brought with them an array of stunningly delicious and simple food. No, I was not there to taste it but the way Nana talks about it, well, it has to have been good. The one dish that stands out more than anything else is sauce and meatballs, Nana has been talking about this for years.That is where Italy begins in your kitchen. Red sauce is the beginning of so many fantastic dishes and mastering it, really is dire in learning how to cook a good meal.

Nana's philosophy is that every great Italian dish starts with a simple recipe, preferably handed down from someone you love. It should have no more than five or six ingredients. People always think that the secret is to use lots of herbs. Nope. It's to use one herb so that you can taste it in the sauce. Also, you never leave your sauce sitting there for hours and hours on end. I have heard stories of people leaving it for two days, adding sugar to it, the whole bit. Never ever ever.....ever. Do that. What I am about to share with you is the masterful recipe that makes my family swoon. You are going to look at it and think it's boring, you may even second guess my cooking abilities based on the lack of ingredients but trust in me, when you cook it and eat it, you are going to become a believer. It will change your life.

Fresh Tomato Sauce
15-20 vine ripened tomatoes
1/2 of a large onion
6-7 cloves of finely chopped garlic
olive oil
1/4 cup tomato paste
Salt
Pepper
1 cup fresh Basil
1/4 cup meatball grease (optional)
Preheat the oven to 400 degrees.

Prepare the tomatoes by scoring the bottom and removing the portion where the vine stems out of. Place them all on a baking sheet and coat with olive oil. Sprinkle a little salt on the top portion of them. Leave the tomatoes in the oven until it is clear that the skin is coming off and they start to split. Usually around 20-25 minutes. Let them cool. Remove the skin and set the tomatoes aside.

In a large saucepan coat with just enough olive oil to cover the bottom. Heat on medium and throw the onion in. Cook until soft. Add garlic and cook for about thirty seconds. Then toss in all the tomatoes. Mush them with your wooden spoon. Add tomato paste. Then salt and pepper to taste. At this point you can throw in the meatball grease & meatballs if you so desire. Simmer on low for about an hour. Prior to serving, add the basil and toss.

Eat Your Plate Meets Harvest on the Harbor

A couple of weeks ago I was asked to be the dessert chef at the "Lobster Chef of the Year" event that is being held at Harvest on the Harbor. The moment I was asked, I was filled with joy and excitement, completely astonished that I would be invited anywhere considering I am so new to the food scene. Luckily for me, the aesthetic of my website allows people to have confidence in my abilities. Once the initial feeling of excitement subsided, the nervousness began to set in and ever since I have been a bit of a basket case. The dessert has to be blueberry in nature and for me, that poses a little bit of a predicament since I don't love blueberries completely on their own. And because of this, I don't frequently use them in my baking unless it's a pie or a tart. This led me to have a bit of writer's block when it came to building a recipe which then caused me to sit on my computer at two in the morning googling "blueberry" just to find some sort of inspiration. See, for me, this is a make or break it moment. Although the event is catering to a smaller audience, it's filled with people who really love food. Maybe even as much as I do. And, it's a great way to gain some exposure which for a new small business, is everything.

Harvest on the Harbor is a fantastic weekend food fiesta filled with all sorts of culinary treasures. The marketplace, which is held on Saturday the 22nd of October is an array of vendors willing to offer you all their savory treasures as well as delicious wines from all around. Last year was my first experience at this food and wine festival. My mother in-law, who is always surprising me with presents that exactly fit my personality, gave me two tickets for my birthday. I could not have asked for anything better. I spent the day wandering around with my husband, nibbling and drinking the best local items found in Maine. Now, aside from the marketplace there are a series of events that go on throughout the weekend. The "Lobster Chef of the Year" event is on a Friday afternoon and features three extremely talented chefs whom I absolutely admire. My role in the day is to present my dessert in front of the 200 person audience, plate it and then hand it out to everyone so that they may end their day with a little something sweet. Am I scared? Absolutely. Following up these gentleman is going to be quite an endeavor but true to form, I think I have figured it out.

All of my cooking is straight forward in nature. I don't like to make things too complicated. The more you tangle up a recipe with complicated ingredients, the harder it becomes to figure out what you are actually eating. To me, it makes more sense to use a few star ingredients than a whole bunch of mediocre ones and blueberries are definitely little itty bitty stars, ones that explode on your tongue when you eat them in a well done dessert. When thinking of the solution to my problem I was seeking out ideas that would not hide the complex qualities of this locally treasured fruit while still giving food lovers something to rave about. What I really want is for people to walk away savoring the last morsels of the little bite that I shared with them. I also want to impress upon people that I understand the dynamic of the environment I am cooking in and that means respecting the sacred blueberry.

The end result was cook books all over my coffee table, all over my kitchen table, a four layer cake that I wanted to make to test the texture which everyone enjoyed, countless recipes written down and revised, my poor husband running for cover, my children praying I would figure this out so they could have their lives back and of course, the prize of all prizes, a dessert that I truly think will make people swoon. After two weeks of pacing back and forth, scratching my head and making over three hundred homemade Oreos for a wedding, I have figured out the largest puzzle of my life. I think, well I hope, that I have something that really compliments one of Maine's most sought after items. This Friday night I am hosting a small dinner for some old and new friends and I will unveil my idea to them so that they can provide me with some feedback on the direction I am currently going. My only wish is that I get to them before the wine does, seeing as though everything tastes better after a little white and red. Regardless of the turnout, I am pleased about being included in such a majestic event. It truly is an honor to be a part of something so grand. And, on top of that I get the pleasure of feeding strangers, one of my most favorite things to do. I know that during this experience I will meet new people, share something I have worked hard on and of course, spread the word about something I am very proud of: Eat Your Plate.



The Education of a Small Time Farmer

A few months ago I begged and begged and then begged some more until my husband finally caved and allowed me to buy chickens. I had no idea what I was doing but I had read enough Google articles to have a vague notion about how to handle these little creatures. Plus, I knew I could harass my friendly sales people at Blue Seal Feed to tell me everything I needed to know. After an early Sunday morning excursion, we arrived at the home of a nearby neighbor who sells chicks. I was wearing a pair of brown dress pants, a JCrew blue button down shirt and some flip flops, I'm sure I totally looked the part. Being unprepared as usual, I had to look away shamefully when she asked if I brought my own box. Thankfully, she was feeling gracious and plucked eight little gals into a large box for me, answered one or two of my questions and then sent me on my way.

I looked down into the box and thought, hmmmmmm, what exactly did I just commit to?

I hadn't really thought through the specifics like where they would live, how I would protect them, what happens if they escape? Which they did. Twice.

No, I just had visions in my mind of removing fresh eggs from a lovely chicken coop painted red and then baking all sorts of treats with them. You know, like the one Martha Stewart has in her magazine.

Almost six months later I have invested almost four hundred dollars into a chicken coop, then there is the chicken mansion, constructed by my husband Josh and my father in-law, I'm actually not sure how much that cost but it looks expensive. On top of that there is the saw dust I have to buy to clean their coop every week, which let me tell you is quite the experience, the food for them so they can grow up to be healthy ladies, and the straw to keep them both busy and warm. Toss on top of that the delightful activity of chasing them with a shovel when it's time to go in for the night after a day of free ranging, while yelling for my daughter (who is 6) to come and help me gather the women and then, to boot, there are no eggs. The icing on the cake was that last week I discovered I actually own one rooster, which wasn't part of the plan. I had been questioning this one for some time but I was remaining hopeful.

The point of all this information is that I once wondered why trips to local farms were so much money. The first time I bought farm fresh eggs and butter I almost fell on the ground. It was pricey. The pleasure of local eating does not come without a fairly substantial price tag but these people are most certainly putting in the work. Farming is not a cheap way of living and it is certainly not easy. My version of local shopping used to be trucking to Whole Foods once a week because I was naive and I didn't understand that buying local is not about sourcing ingredients from one place, a place mind you where everything is marked up and you can't actually see the land on which your food was raised. It's about gathering an afternoon and visiting multiple places, talking to the people who own the farms, asking questions and checking things out for yourself. One of the reasons I love Windy Hill Farm so much is that it's all open. They have absolutely nothing to hide there. One of my most favorite experiences was when my daughter had her field trip there because they let us see everything. Windy Hill offers freshly & locally slaughtered meat, farm fresh eggs, butter and the real deal kind of honey. Yes, they cost a bit more but I would pay it in a heart beat, even more now that I get what "farming" is all about.

Right now, the experience of owning these chickens is teaching me how to connect with my food on a whole new level. Perhaps right now I don't have anything to show for all my hard work but I will soon enough. Some nights I dream about discovering my first egg. I salivate over what I am going to do with it (here's for hoping I don't drop it). I know that the difference in my food will be tangible. So to me, it's all worth it.

I urge everyone reading this to actually go local. Not just to a restaurant that utilizes that label but this weekend take a trip to a new destination. Look around the land and see what they have to offer in their shop. Buy something tasty and experience the difference. Half the fun for me is meeting new people, buying great food and getting out before winter comes and slows everything down. And, if the thrill of the farm doesn't do it for you, just imagine me, swinging a shovel while running back and forth screaming at little foot tall chickens who most definitely, usually get the best of me.

A Newly Crowned Chef

Cooking as a business is brand new to me. I am risking a lot by throwing that out there but it's true.

Over two years ago I was grooming myself for a life in the medical field. I was convinced that there was something truly brilliant out there for me and that I was going to be someone very important. Then I met my husband: got married, had a baby, moved to Maine and forgot about all that crazy stuff. What I found here was enough to distract me from everything I once thought important. Beautiful scenery, a slower pace and more importantly, a greater connection to the food I eat. I started, much like a mad woman, trying all recipes out in the kitchen. I held huge dinner parties, an annual harvest party, I planted a garden, I bought some chickens and now, I am selling my food to all of you.

In this economy am I worried? Sure I am. You bet. But something really wonderful happened this past weekend and a little tiny light bulb went off.

I participated in the 20 Mile Meal in Cape Elizabeth which is a group of chefs preparing food that was sourced from no more than twenty miles away. The ticket proceeds go toward programs set up to teach sustainable agriculture practices and make good food available to those who need it. Right up my alley. Since I entered the event so late I was given a bag with, some questionable ingredients. By questionable I mean, a few things I can't bring myself to eat. I inherited: pork shoulder, swiss chard, eggplant, heirloom tomatoes & fingerling potatoes. This is when I became nervous. But none the less I pulled together a menu.

Smoked pulled pork with house made maple bourbon bbq sauce, served over swiss chard & caramelized onions as well as rustic fingerling potato salad with blood orange olive oil. Beside that was fresh brushetta crostini topped with house made basil oil.

I spent the whole day Saturday preparing my food and arrived on Sunday feeling more nervous than I ever had been in my whole life. Especially when I saw the caliber of chefs that were around me. I was hauling in home equipment, a sauce pan here or there and a large Nike bag filled with all sorts of stuff I thought I might need. These people had chef's jackets, multiple burners for cooking, restaurant style containers and sous chefs. I had my husband and a New York Fire Department sweatshirt, which was dirty from the rain. Also, my hair was crazy and I wore Nike sneakers instead of rain boots. I also was not confident in my knife skills with all these experienced people staring at me. (Even though they weren't) I mean, these people were from the places I love to eat. They were people I look up to. Yikes. And, the guy next to us from the East Ender in Portland was serving the same thing: pulled pork.

What I found however, was that once people started to trickle in, they didn't care where I was from. They didn't want to know how experienced I was in this particular field. They wanted to eat my food. When I told them what I was serving they went from reluctant to overjoyed. The look on their faces instantly gave me the confidence to talk about my business with all the passion I have in my soul. The feedback was incredible. People were sending people to my table to try what I was putting out there. The best part was that the chef next to me ended up being really interesting to chat with, he also shared his food and it was one hundred percent different than mine, so I was safe. It brought me back to what the day was really all about: helping people out who can't eat like most of us. I don't need to create an elaborate menu with ingredients that cost an excessive amount of money and I don't need a culinary degree to make people happy. Good food is good food and it can bring people together in groups to do really fantastic things like pay $40 to eat a humble meal on behalf of someone else. The day was a success and I am proud to own my title as Chef & Owner of Eat Your Plate, a place that will never forget what it is really all about. You have to cook with gratitude to make a difference. No matter what, where or how.

fall is here

Fall really is bittersweet for me. I love it because it's a time to make some of my most favorite dishes but on the other hand it's the end of my garden season. Currently, my herbs are trying to stick it out, I can tell that they are on their way to dying off for the season which leaves me wondering what I can do with them all. I know the usual: dry them, freeze them, pesto, etc. but I like them so much better when they are freshly picked. I will say though, my chickens are enjoying this whole process because every time something is on it's way out, I give it to them to eat. They also love that I allow them free reign of the garden, you wanna eat it, go right ahead. Anyways, last weekend I had the pleasure of apple picking for the first time this season and sitting at home I have roughly twenty pounds of apples. I already made a wonderful sauteed apple pie which is currently adorning my countertop, waiting until it gets dispersed to the neighbors, something I frequently do when I bake.

My fall offerings are some of my favorite foods. Last night I came up with a spiced macadamia nut biscotti which I thought was pretty fantastic. It tasted almost like gingerbread but a little more subtle. Then there is my pumpkin and sage ravioli which I only make this time of year. I like to use freshly pureed pumpkin, nothing out of a can. I take the pumpkin, cut it in half and roast it with lots of bold favors and a little bit of brown sugar. Combined with lots of fresh sage and just a hint of ricotta...yum. From there, you let it swim around in a little sage brown butter sauce and you have yourself a wonderful meal that is simple in nature but so divine.

What I love even more about fall, however, is the surroundings. Outside my bedroom window is this bright fantastic tree with these big red leaves that almost looks like it's on fire. Every morning upon waking up I take a second to look at it. I urge you all to take a moment and look around at fall, it goes away so quickly. One day the leaves are turning and about to fall and the next snow is gathering on the ground. Take some time out and cook your favorite meal as well while it is cool but not freezing and most of all: enjoy fall flavors. They are so delicious!

local finds that made my day.

Yesterday my husband and I decided to get out of the house, since the day prior we spent lounging around. I also, needed the day away from my kitchen. Cooking & baking sometimes has a way of getting to you, especially after piping many many macarons. It was a beautiful day, the sun was shining and it was hot which is a nice surprise in the end of September. We started our journey with some apple picking because honestly, there is no better way to make pies then with something you pick yourself. We gathered two large bags of apples, about fifteen pounds or so and made our way out and about once again. While driving, Josh spotted an alpaca farm with a large sign that boasted an open house. Personally, I can not think of anything better because I LOVE me an alpaca. They are beautiful animals with some real charisma. What I was not expecting, however, was the warm and wonderful greeting we received from the owner, Roberta. She came outside immediately when we pulled up with a warm smile on her face. She urged us to come inside so that she could show us what she was all about. We walked into a gorgeous, rustic in appearance shop with yarn in bright colors all over the place. Roberta uses her alpacas to gather their wool, spin it (on a device that is more than authentic) and then create truly beautiful pieces of art: yarn, hats, boots, whatever her heart desires. She also sells items from Peru, locally raised beef & will be expanding in the future with eggs and other items. After we were done looking around in the shop we were taken outside to see the animals, which were kept in the cutest barn I have ever seen with lots and lots of free range space. Her daughter, helped my daughter to feed to animals and was more than willing to answer all my questions, some of which I am sure sounded quite dumb. After we were done there, I went back inside the shop to buy a few items and continue talking with Roberta. I was amazed at what she was doing here, which in my humble opinion, is really great things. Roberta was willing to talk with me about my future ventures and appreciated my "use local, buy local, be local" approach. It's a place I will be visiting often to visit the animals I can't own myself & to snatch up some great gift ideas for the holidays. It has a really warm feel to it and I urge everyone to check it out.

Rumination Farm
8 Weeping Willow Way
North Yarmouth, ME
207-829-8478

After the alpaca farm we had a little lunch which gave us the energy to keep moving. Our next discovery was Jordan's Farm, a well stocked farm stand with all sorts of delicious and fresh items. However, that was not the highlight of my experience there. Right next to the farmstand was a little tiny house, it almost looked like a fancy shed and it was labeled "The Well." I thought to myself, maybe a coffee shop or something, so I went inside and asked. What I found in there was a one person, tiny, yet extremely well stocked kitchen. Cooking up a storm was the owner of this little place, Jason Williams. He was obviously busy but was more than willing to chat with me about what he was up to in this little place. It's a gourmet restaurant that has no seating inside, only outside, weather permitting you come with friends and family, bring your own drinks if you want something other than water and iced tea and just eat great food. Because Jason has minimal overhead, he can charge much less for amazing five star meals. And the setting is much more laid back and comfortable. Jason buys everything local and most of what he cooks comes right from the farm stand he is located next to. He has a deep seeded buy local philosophy that takes center stage in his food.

The Well
21 Wells Road
Cape Elizabeth, ME
207-831-9350

I was so inspired by what I saw, I left feeling revived, refreshed and ready to get back in the kitchen.
Check these places out, you will LOVE THEM!

harvest party. chicken coop. new additions.

last year i hadn't really thought through what i would do with all the vegetables i planted in my huge garden. sure, we love to eat in my family but we couldn't keep up. we were giving away things to my in-laws, my family and neighbors on both sides of us and still, we had too much. i decided to keep the sharing going by having a party which i named accordingly: the harvest party. it was not only a celebration of my year's harvest but the welcoming of mr. miles morrison. the newest addition to our family. the party was a huge hit and that very day we picked more than enough to feed almost thirty people. you couldn't ask for any fresher than that. we enjoyed: homemade marinara sauce with ziti, roasted zucchini and squash, sauteed green beans, cucumber salad, a large garden salad, pumpkin bread, locally raised and slaughtered ribs and homemade beer. we all sat at a long table and feasted. it was truly one of the most lovely nights i have ever had. family members were chatting away and friends were laughing while interacting with people they had known forever and just met. i felt so much gratitude for the ability to share my work and rewards with such an amazing group of people.

this year, of course, is a little bit more intimidating because there is a standard to live up to. and i will admit, part of me planted this years garden for this party, with all these people in mind. i wanted to plant things that people really love to eat and are easy to cook with. the invitations are out and the party is three weeks away. i decided to hold it a month earlier this year so that i would have a better variety of early vegetables to serve to my guests. while i am still planning the menu (and waiting to see what i have to choose from) i have decided not to go with a plated meal but rather stick to family style. i think, it will allow me to be a better host to my guests and enjoy the night a lot more. plus, there is nothing better than a rustic meal outdoors. we even purchased some fun lanterns to hang outside so that once it gets dark the party doesn't have to stop. this year, we are also celebrating miles' first birthday, which he almost didn't make it to after breaking a bottle of wine this morning. it was our first wine rack disaster and i am sure there will be more to follow.

on a different note, we finally picked up our chicken coop which we had made for our eight chicks! after almost a year of convincing, josh finally agreed that we could buy chickens. they have been living in a tote for the last two weeks and due to their smell, we were more than happy to get them into their new home. they seem to like it in there, it definitely has a lot more space. while i don't think we will have eggs by the harvest party, we will definitely have them by the end of summer. and i couldn't be happier. eggs are one of the items i am most meticulous about and will be thrilled not to have to pay almost five dollars for locally raised, cage free, happy eggs. no worries everyone, i will share the wealth.

well, i'm off to tend to my newest additions in the garden: pineapple sage, lavender, stevia, eggplant, celery, newly seeded snap peas, buttercup squash and pumpkins. i needed to add some things after my broccoli harvest. a few of these items i have never attempted so we will see how they work out. today's mission: talk to josh constantly until he agrees to let me have a goat!

the high's & low's of home gardening

most of the time you will hear me speaking very fondly of my garden. however, there are moments of complete and utter frustration. growing your own really is a labor of love and i always tell people that if you are not willing to put in the work, don't bother. gardening is not just throwing some seeds in the ground and calling it a day, you have to commit to nurturing those seedlings, keep them safe from all sorts of things. the other night i went out to check out my garden and do a little weeding. i had neglected to place three of my tomato plants in cages because i was trying to see how they would handle their own weight. well, i found them face down on the ground as if they had one two many and in general, looking very pitiful. in a mad dash, i placed the kids in the car and ran up to home depot so that i could rescue my tomato plants. after all, i am desperately relying on these plants to provide me with fresh sauce all winter long this year. i came back from the store, i placed the cages around them, i was feeling great. then i noticed the storm clouds above me. i rush inside and all of a sudden it's pouring. great. fine. my garden needed to be watered. when the rain ended i looked out the window to a bunch of very sad looking plants. the rain had trampled them to the point where some had fallen completely over. so again, i ran outside and although everything was wet, picked them back up and fixed the soil around them so that i wouldn't lose anything. on the upside though, everything is starting to show me progress. i have been harvesting lettuce for over a month, i now have eight heads of purple white cauliflower, i was lucky enough to gather three bags of radishes, i have snap peas and green beans ready for the picking. and all around i have little mini cucumbers, tomatoes, squash, more green beans and broccoli is going to be ready any day now, forty eight heads of it. that feeling of stepping outside and seeing the lush garden, filled with food that i planted, makes me so happy that it replaces all those feelings of frustration. i suppose, that's what it's all about. sometimes things work out nicely and sometimes they don't. i've had lots of moments that resulted in throwing plants into the woods but more moments when i run in the house to show my family the latest thing ready for the picking. my point is: even if you are starting a garden or if you are mid way and feeling like it's never going to work out, don't give up on it. that garden will surprise you when you least expect it. trust me. and then, your heart will be filled with happiness and veggies.

weekend food.

when you make the choice to invite people in your home who love food as much as you do, you better be ready to present some fantastic options. amber and james are two of my friends who eat a little differently than i do but share the same exact passion for the bottom line of culinary desire: food. to prepare for their arrival, i spent the week thinking about some of the things i wanted to share with them and found myself spending two hours in whole foods trying to scoop up everything i would need to execute my plan. when people come to my house, i want them to feel almost like they are dining at a fine establishment. i want to provide them with not only good tasting food but an experience they will enjoy. it's important, to me anyway, to excite all the senses before a meal.

saturday morning everyone in the house arose to breakfast which was: peet's coffee, design your own omelette's featuring sauteed red belle peppers, mushrooms, tomatoes & pineland farms sharp cheddar, uncured local bacon, gourmet new potatoes and a fruit salad. needless to say, it was quite a start to the day.

for lunch we ate out at the good life market in raymond which features an amazing assortment of wine, sandwiches, fresh local produce and cheeses.

saturday night we enjoyed t-bone steaks accompanied by roasted asparagus and an organic farm fresh salad. the t-bones were grilled by my husband josh and seasoned only with salt & pepper, a piece of meat of that caliber should never be over done. the asparagus was from my favorite place, windy hill farm and they were beautiful longer than usual stalks, which tasted lovely also with minimal seasoning and a finishing touch of lemon. the salad included straight from my garden lettuce and radishes, along with some other tasty local ingredients. i made up nana's dressing so that i could share a little something i really happen to love. it is a simple combination of red wine vinegar, olive oil, oregano, salt, pepper, lots of garlic and anchovy paste. the difficult part is getting all the ratios correct, which has taken me many years. we sat outside next to the garden on a table i put together to offer as much comfort when dining outdoors as possible. we lavished over a bottle of red wine which amber bottled herself in south africa and a bottle of 2007 opus one. you couldn't ask for a better dessert.

sunday morning, after picking up my son miles from our in-laws we came home to amber in the kitchen preparing steak & asparagus frittatas along with berry bread pudding. always nice not to have to cook, she even whipped up an egg white one for me, because i can not stomach egg yolks.

sunday night after a day around portland and a terrible experience at flatbread pizza i decided to offer up an array of small plates for dinner minus a protein. we had stuffed mushrooms with goat cheese, bread crumbs, fresh parsley, salt, pepper & garlic along with my nana's authentic couldn't be more italian stuffed artichokes. there was also a fresh summer caprese salad with a fig balsamic glaze. amber brought to the table some mexican corn with cilantro and lime as well as peppers roughly sauteed and designed to knock your socks off. we sat around enjoying cakebread and greco di tufo while discussing an array of things that may or may not have been interesting. for dessert we had bourbon pecan pie from two fat cat's bakery in portland which was one of the best pies i have ever tasted. they also made our wedding cake and are well worth going back to.

i can't say that it was all the healthiest options but it certainly was a delightful array of foods. for the most part everything we enjoyed was locally grown or slaughtered and i was happy to share with my friends some of my most favorite places. with summer more here than ever, days and nights like this will happen more often. there is no better feeling than sitting outside, in the sun, having a well cooked meal with great friends and great wine. till next time. cheerio.

buy local

i think it's safe to say that most people feel disconnected from their food. when you go to the grocery store you have this array of choices and everything comes from some unknown source and most likely, from very far away. the meat is packaged in the most presentable way possible so that you never really think about what you are eating. and maybe, that is the way that some people  cope with eating animals, but not me. i want to see what i am eating and i want to know where it has come from. whole foods, which i love but let's face it, they are also pulling the wool over our eyes, labels most of their meat with "animal welfare numbers" which lets you know what kind of life your animal lived before slaughter. they also post a daily sign that states which local farms they are featuring on any particular day. which is great and i really appreciate that but sometimes buying meat from them is out of my personal price range. no, i don't want to pay $80 (literally) for six new york strip. that to me seems a little much. local farms give you the best of both worlds, you can see your food and they don't put you through the cleaners to buy it. windy hill farm here in windham, maine has everything out there for your viewing pleasure and it's slaughtered ten minutes away. my first visit was exactly what i imagined a farm would look like, cows grazing, eating only grass, chickens running about, the way caged free really should be and a stack of honey combs where they extract their farm fresh honey along with many other wonderful items. the owners are the only ones that operate the shop and are willing to answer any ridiculous questions you may have. and yes, the food is slightly more expensive but it has to be, otherwise they would make no money.

see buying local means that you are putting your money right at the source. places like whole foods who buy local don't pay farmers quite what they should and they still mark it up. it makes me feel better to put the money right in the farmers hand. if you want good food that is raised well and grown without all the bullshit, you have to seek out these type of places and you have to become a regular customer because they are dying out slowly but surely, even though the buy local movement is catching on, it's not catching on fast enough. farms that have been established a long time, like windy hill, will keep going but it makes it difficult for anyone new to come along when their isn't any money in the business. so below i am listing a series of farms in four states: maine, new york, new hampshire and massachusetts. i am hoping that those i know and love with take heed of my commentary and go seek out these places. show them some support. another way you buy local is to keep your eyes open at places like hannaford supermarkets, they do a great job of featuring local products when in season and they mark them up only so that they can pay farmers a decent price for their produce. i don't know about you but i feel a lot better when i eat something from a half hour away rather than four thousand miles away.

massachusetts

allandale farm

259 allandale road, brookline

this is boston's last working farm, food is harvested everyday, one of my faves.

wilson farm

10 pleasant st. lexington

features: everything you could possibly want, they grow 125 different crops

new hampshire

wilson farm

144 charles bancroft hwy. litchfield

just opened recently, wide variety of veggies!

apple hill farm

580 mountain road, concord

great selection of fruit for your eating pleasure

new york

ronnybrook farm dairy

310 prospect hill road, pine plains

no worries though, you don't need to drive way out there, simply google

ronnybrook farm dairy and you will find an array of places in new york that feature their products

blue hill at stone barns

630 bedford road, pocantico hills

a place to enjoy truly amazing food straight from the farmer

maine

windy hill farm, windham

features: pumpkins & apples in fall, lettuce and asparagus in spring, an array of fresh meat.

alewive's brook farm

83 old ocean house rd, cape elizabeth

great variety of fruits, veggies & turkeys

the allure of fresh bread

to me, there is nothing better than a really fantastic bakery. my favorite here in portland is standard baking co, right on commercial street. they have some of the best artisan bread i have ever had in my entire life. walking in there, is like going straight to heaven. their selection is amazing and it's of course, delicious. but, on the other end of that, obtaining their product is difficult. i have to drive thirty minutes for a loaf of bread, tackle the difficult task of parking, and then pay a ton of money for a premium product. so last summer i decided that i would try and make my own bread, since i was on a make my own mission. the first step was to do it with the bread maker. which i quickly realized was a lot more trouble than it was worth. you are severely limited when using a machine of this caliber and it takes twice as long but doesn't taste nearly as wonderful. to get myself ready for the real deal, i watched "cook your life" and instantly felt a connection to the art of making bread. i went to work. the result....pure magic. not only does your home smell like a high end bake shop but every one around you suddenly thinks very highly of you. make it for your neighbors and you are the new popular kid on the block. the trick is not to get daunted by the idea of bread. a lot of people seem to have this perception that it's easy to screw up. it's actually quite the opposite. this bread recipe is extremely user friendly, you just need to be patient and feel what the bread needs. don't rush the process.

hearth bread

1 tablespoon (1 packet) active dry yeast

1 tablespoon sugar

1 tablespoon salt

2 cups warm water (not over 110°F)

5 1/2 to 6 cups unbleached all-purpose flour

boiling water

mix together the first four ingredients. let stand for about two minutes until the yeast dissolves. then slowly add the flour, you may not need all of it so do it a 1/2 cup at a time. remember, you can always add but you can't take away. do this until the mixture pulls away from the side of the bowl. then turn your dough out onto a floured surface, this part is going to be messy but it will get better and that's when you know your bread is going to be great. now, this is the most important part, for light and fluffy bread you can not add too much extra flour so do not go nuts with the non sticking notion. just a smidge at a time. to knead the bread, fold the far edge of the dough back over on itself towards you. press into the dough with the heels of your hands and push away. after each push, rotate the dough 90°. rrepeat this process in a rhythmic, rocking motion for 5 minutes, sprinkling only enough flour on your kneading surface to prevent sticking. let the dough rest while you scrape out and grease the mixing bowl. knead the dough again for 2 to 3 minutes. now, place back in the bowl after you grease it, then turn it over so the other side is greased as well. let sit for 1 to 2 hours, covered with a damp towel in a warm place or until doubled in bulk. then, take the dough out and punch it down to remove any air bubbles. knead again briefly and then shape into two french loaves. place the loaves on a greased cookie sheet and let rest an additional 5 minutes. lightly slash the tops of the loaves 3 or more times diagonally and brush them with cold water. place on rack in a cold oven with a roasting pan full of boiling water on the oven bottom. bake at 400 degrees for 35 to 45 minutes, until the crust is golden brown and sounds hollow to the touch. then remove and enjoy!

the great sauce debate

this recipe is the source of many arguments in my household or when talking to people who think they know how to cook, but really do not. why anyone ever dares to argue with me is beyond my understanding, i come from a family of great sauce makers and my grandmother will tell you-this way is the only way to make a sauce. before i go any further, let me explain the rules to you, which should never be bent or swayed. number 1: you never ever ever ever use oregano in sauce. it does not belong there and the taste will absolutely reflect the fact that you placed this tiny little invader in there. if someone tells you they use this when preparing red sauce, you should questions their ethics. it's that serious. number two: never use dried herbs of any kind. in my book, only basil belongs in sauce and why would you ever use anything but fresh basil? some people believe in italian seasoning, i find that to be the most ridiculous packaged stuff in the world. buy fresh. always. number three: if you can, try and cook a protein with your sauce, that is where a lot of the flavor comes from. number four: low and slow, keep it on the heat for hours but pay attention, stir often and don't burn it.

the key to a tasty luscious sauce is to stick with a handful of really wonderful ingredients. there is no need to make it complicated. stick with the items i list below and you will find that no matter what is going wrong in your day, this sauce can make it right. i will place my meatball recipe in the main course section when i have a little bit more time so that you can make them both and find yourself in pure bliss.

marinara sauce

one small onion, chopped fine

8 cloves of garlic, chopped fine

20 tomatoes or 3 cans of tomato puree

olive oil

salt & pepper

fresh chopped basil

start by cooking your protein, for instance, if you are making meatballs, saute them in olive oil to crisp the outside and them reserve that same oil for your sauce. here's the important part, it has to be fresh oil. don't make thirty batches of meatballs and dump that same oil in the sauce. use oil you have only sauteed one or two batches in, tops. make sure it is not burnt, the trick to that is cooking at a nice steady temp. after you remove your protein from the oil, toss in your onions and saute until nice and tender, about five minutes. then add your garlic and saute for another thirty seconds, at this point the onions and garlic should have absorbed most of the oil. then add the tomatoes, if you are using fresh you should have them already prepared (hull the tomatoes, make a criss cross on the bottom with a knife, toss in olive oil, sprinkle with seas salt and place in a 400 degree preheated oven until the skins look like they are coming off, peel the skins off and crush, bam, homemade tomato puree) if you are using canned, toss them in with the onions and garlic, stir, season with salt and pepper, cover, then hit the road. stir once in a while to ensure the sauce is not sticking. after about two hours on low heat, add the fresh basil, toss on your favorite pasta and serve.

this is the grand secret i have provided you with, use it wisely and don't add to it.

why grow your own?

last year i had no idea about food. i mean, absolutely no idea. i lived in new york, where everything you wanted in the whole wide world could be found and i lived for stop & shop. i lived in the supermarket bubble and had no concept of where my food came from. growing up in an italian family, you learn not to ask the important questions like: "what's in that?" because honestly, you don't want to know. it's always delicious but maybe you don't want to hear that what you are eating contains eight cups of olive oil and twenty five sticks of butter. i love my heritage, but we don't give a shit about fat content. anyways, for me this meant never thinking twice about what i placed in my mouth. then one boring evening my husband and i decided to watch food inc. if you have seen this film then you know the horror i have experienced, if you have not, don't watch it. ever. explore other ways of finding out about food, especially if you are a beginner. at the time, i was already changing my perception of food due to my health nut co-worker but this brought it one step further. it opened my eyes to all the things that are terrifying in the food industry. just a few months later, my husband was laid off and we found ourselves living in maine. how funny it worked out that way. after arriving in suburbia i read two life changing books: eating animals by jonathan safran foer and farm city by novella carpenter. after that, it was over.

i begged my husband and my father in law to construct a giant raised bed garden for me, which they did while rolling their eyes at my over sized seven months pregnant ass. then i scouted out all the farms, nurseries and slaughter houses i could find around me. i bought everything that i could imagine devouring in the form of seed and plant. i talked to all the interesting and sometimes crazy farmers that would give me the time of day to find out not only how to grow all this stuff but how they raised their food. i became best friends with the man at blue seal feed which is a mere two miles from my home and has everything for my garden i could ever need. i planted it and one by one watched amazing things happen. then i scouted out a whole foods and asked where every piece of meat was raised and how much they paid the local farmers. do i think whole foods is the end all to a great life? no. but they have a selection that i adore and they help local farmers make a decent living.

when you go to the supermarket you have to look around and ask questions. how do they get all that produce year round? what do they use to ripen those beautiful tomatoes in winter? why does that produce stay fresh for so long? it's because it's treated with every chemical you can think of and is most likely laced with all sorts of genetic modification and disease. when you can and if you have the space, it makes sense to purchase a pack of seeds and grow something for yourself. there is no doubt where that food is coming from and it will, i promise you, taste so much better. everything about taking the time to garden makes sense: it's good for your body, your soul and the environment. if you have no space, find out who around you is growing locally. you would be surprised, even in new york there are urban farmers with beehives on their roof tops. ask questions, seek it out. but most importantly enjoy what you eat.