All of these nautical holiday cards are for sale in our little online store. Anyone interested in cookbooks for the foodies in your life can find them there as well. The packs come in sets of 10 and the first 10 orders receive a pack of “Santa’s New Ride” for free.
Every one of these beauties was hand-painted by Jon, my super talented husband and the captain of the Riggin. He’s got an eye for boats, that guy does.
One of the special parts of buying locally is being able to visit all of the farms that supply us year round with well-thought and well-crafted ingredients. Thankfully, the farm purveyors come to us in the summer time when I haven’t a second to do anything but receive all of their good work at the boat. Yesterday, however, I had the special chance to visit East Forty Farm.
The farm is owned by Neal Foley and Allison Lakin who recently married and have only been on the property for a couple of years. Individually, they’ve been honing their crafts for years with Neal providing nose to tail farming and cookery of all sort of animals from duck to beef and in our case, pork. Allison is an award-winning cheese maker and supplies the Riggin with gorgeous cheese from her creamery, Lakin’s Gorges Cheese. In addition to everything else, they now offer classes and farm to table dinners to draw fans of their good work to their spot in Waldoboro, Maine.
Neal and I actually met years ago when, on his former farm, he taught comprehensive butchering classes with Kate Hill of Camont in Gascony, France. Kate lives in France and comes over at least once a year to collaborate with Neal on traditional French cooking. My love of cassoulet didn’t begin with these two, but it certainly was fostered and encouraged.
For the first time, I got to see where our cheese is made and even the cows that supply some of the milk for said cheese. And while I didn’t get to meet our actual pig (except in the form of cuts from the freezer), I did get to see where they wander and root in the wooded lots on the farm. This is the next group to come up the ranks and with a couple more to follow. In addition, the cows, milked daily were lazing in the sun when I arrived and as I approached, they roused themselves to greet me.
As I drove home through the Maine countryside on curving two-lane roads, I was surrounded by the last vestiges of fall – the colors of the leaves dimming to amber interspersed with clusters of green spruce and the splash of white bark from the birch trees. The sun dappled the fields and farmhouses as I passed and I found myself grateful to live here and to be a part of a local economy that fosters a healthy, wholesome way of life.
Got my fill of farm goodness
Fantastic articles about the J. & E. Riggin just keep coming. I don’t know what else to say about this write-up in Edible Maine, except I love the story, I love the photos, I love everything about this article. You can read “Three Squares at Sea” out online or order a copy from the Edible Maine website.
Recipes included in the article are Garden Carrots and Leeks Au Gratin, Clementine Walnut Bread, and Peach Ginger Jam. You can find some of these recipes in At Home. At Sea – The Red Book, 2nd Edition.
Thank you Claire Jeffers, Douglas Merriam, and Edible Maine!
A glimpse back in time aboard the oyster schooner J. & E. Riggin long before she became a member of the Maine windjammer fleet. Photo courtesy of Ken Bowman.
For those of you who don’t live in Maine or New England, this month’s issue of Yankee Magazine might be a harder to come by, but if you can get your hands on a copy, do it! Amy Traverso, accomplished writer, has given the Riggin wonderful kudos and Mark Flemming, photographer extraordinaire, adds a lovely balance to her words.
Recipes included in the article are Pecan Sticky Buns, Cornish Game Hens with Smoked Shrimp and Brandy Stuffing, Zucchini Gratin, and Lime Pie Jars. You can also find these recipes in At Home. At Sea – The Red Book, 2nd Edition.
This is one of the best articles we’ve seen on our sweet girl and you should check it out. #boatmagic!