Joined06.25.15
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Annemarie Ahearn runs Salt Water Farm cooking school in Lincolnville and is the author of the recently published cookbook Full Moon Suppers at Salt Water Farm.
This time of year, the alluring whiff of simmering chicken stock and the promise of a big bowl of soup, bolstered by the addition of greens and beans, softens the onset of Maine’s chilly evenings.
Longer days mean more eggs, and a new recipe is hatched. Get the recipe and watch Salt Water Farm's Annemarie Ahearn make her Asparagus and Herb Frittata.
A classic French dessert combines fresh cherries with a yummy, dense custard.
In Maine, flounder is plentiful this time of year. For a simple take, just pan-fry our flat, finned friend and add a squeeze of lemon. The delicate fillets taste even better dressed up with capers and parsley, and a side of potatoes and asparagus rounds out a perfect spring meal.