During the growing season, all herbs and some vegetables used for cooking are grown on the Farm. Many of the eggs used come from our own hens, but for bacon and sausage we rely on local producers. Lamb sausage comes from our flock. Syrups and Jellies are all organic and are produced in Maine.

All flowers used for decorations are grown on the farm in season.

We are members of the Jacob Sheep Breeders Association, the Maine Sheep Breeders Association, and the Penobscot Valley Convivium of Slow Foods.

Breakfast

It’s usually a production and, if the conversation is good, lasts an hour. We serve breakfast at one sitting either at 8:00; 8:30 or 9:00 depending on our guests’ needs. We can be a bit flexible for early risers who have to catch a plane but we need to negotiate in advance.

Coffee is available on the porch by 7:00.

Coffee and muffins or coffeecake and fruit can be take-out for the guest on the go.

“Cuisine”

We combine 1.) the local ingredients in season—strawberries, July; raspberries and blueberries August; tomatoes—August and September—with 2.) the best of New England cooking, i.e. no fried dough, (Jim was the chef in his family and his grown children still ask for his meatloaf.) and 3.) an unhealthy dose of snobbish presentation.

(Long ago in a land far away, Mary Louis had private cooking lessons with Camille Cadier [Who? First assistant to Simone Beck?, Co-author with Julia Child of Mastering the Art of French Cooking. Attenuated credentials but good enough for snobbish presentation.])