From Fresh Maine Salads. To purchase, click here.
 

From Fresh Maine Salads. To purchase, click here.

Two special northern New England delights marry to create this delicate dish. A touch of maple syrup with the sweet/tang of fresh Maine blueberries make this salad perfect for young and old palates alike.
 

From Far East Down East. To purchase, click here.
Serves 4
Preparation time: 30 minutes plus chill for 20 minutes

 From Far East Down East. To purchase, click here.

Serves 4
Cooking time: 35 minutes

From Far East Down East. To purchase, click here.
Serves 4
Cooking time: 30 minutes

4 cloves garlic
3 shallots
2 small fresh red chiles
2 small fresh green chiles
1⁄2 cup chopped cilantro
two 2-pound uncooked lobsters
2 tablespoons vegetable oil
2 tablespoons fish sauce
1⁄2 teaspoon freshly ground black pepper

From Far East Down East. To purchase, click here.
Serves 4
Preparation time: 15 minutes

From Far East Down East. To purchase, click here.
Serves 4
Cooking time: 10 minutes

3 scallions
11⁄2 pounds fresh uncooked shrimp
1 tablespoon fish sauce
3 sprigs parsley
1 teaspoon salt
1⁄2 teaspoon freshly ground black pepper
1 tablespoon flour
4 tablespoons vegetable oil

With National Sticky Bun Day — February 21 — done and dusted for another year, we offer three of our twelve versions of  this delicious breakfast treat. We serve it on all 12 of our historic windjammers, on nearly every trip from May to October and can attest nothing is quite as pleasurable as waking when the sun rises over the sea, sniffing the mouth-watering aroma of yeasty, cinnamon sweet rolls, baking in the wood-fired oven.

The shortest, darkest days of the winter are definitely upon us and the island seems especially isolated. A persistent breeze accentuates the already bone-chilling temperatures, yet there is a bright spots, millions of bright spots. I call them “sea gems” — the plump, perfectly sweet, pink, tender Maine shrimp that are only caught in December and January.

Down East's February issue makes special note of the increasing interest in goat meat and goat farming in Maine - and with good reason: Goat meat contains 40 percent less saturated fat than skinless chicken.

When you head down to your local market and pick up a hunk of goat (or order via the internet), here are two fantastic recipes you can cook up for a delicious goat meal. For more recipes please visit www.Thymeforgoat.com.