 |
| My personal favorite will always be codfish, here served with polenta with kale. But it’s equally likely to be grassfed beef, or a curry, or chicken stew. |
This week, I’m taking a look back at my summer, both in Maine and in Rochester.
 |
| Fresh greens with nasturtium blossoms. |
When I arrived at Lakewatch Manor at close to midnight last Saturday, there was home-made hummus and bagel chips with za’atar waiting for me. And I left after a predawn breakfast of fish and organic spinach. The innkeepers are food revolutionaries of a kind that Maine seems to specialize in.
 |
| But others might prefer Apple Cider Doughnuts from the Willow Bake Shoppe in Rockland. Baked, not fried. |
They believe in sustainable practices and healthy, organically-produced foods, they practice permaculture, and they buy local. That might mean buying grassfed meats from Sap Bush Hollow farms in Schoharie County, New York, or seafood from Sea Hag Seafood in Tennant’s Harbor, ME, whose founder just received an entrepreneurial award.
 |
| Or organic thick rolled oats with ground flax with fresh berries. Oh, where did I put my flourless chocolate torte photo?
|
In fact, they’ve so changed my thinking that I’ve been musing about making my next house one where I can keep chickens.
 |
| Our lunches were always delicious! Since my usual on-the-road lunch is a Clif bar, this was definitely several steps up. |
Let me know if you’re interested in painting with me in Maine in 2014. Click here for more information on my Maine workshops!