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2 months ago | 
ediblemaine.com | Jacqueline Dole
My first impression driving up to Aragosta was that it felt like stepping back into summer camp—but with much better food. It’s more than just the beautifully wooded property, spanning 21 acres on the shores of Goose Cove. It’s the sense of connection, community, and unadulterated magic that only happens when someone is truly locked into what they love. Chef Devin Finnegan and her team are not only maintaining this beautiful stretch of land; they’re making it thrive.
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2 months ago | 
ediblemaine.com | Kirsten Lie-Nielsen |Babydoll sheep
When you imagine a library, chances are you envision long rows of books, with stacks reaching up to the ceiling and down to the floor. It’s a rich space where you can immerse yourself in any story and borrow titles to your heart’s content—but it’s all books. That is no longer the case at Curtis Memorial Library in Brunswick. “There is a huge section of shelves that is dedicated to the Library of Things,” explains Kelly McElligott, adult services and technology manager at Curtis Memorial Library.
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2 months ago | 
ediblemaine.com | Kirsten Lie-Nielsen |Babydoll sheep
“I just love how complex it is. It’s wildly sweet because it is a soda. But there are also other notes like bitterness and spice, similar to ginger. It is something that you can go back for more of.” Brendan Levin, the food development specialist at Stonewall Kitchen, is talking about Moxie.
If you have ever tasted Moxie, you might agree with Levin’s descriptions. Or you might think that the word “complex” is too complimentary for the spicy beverage.
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2 months ago | 
ediblemaine.com | Kirsten Lie-Nielsen |Babydoll sheep
Kirsten Lie-Nielsen Kirsten Lie-Nielsen is a writer and educator in Liberty, Maine, where she and her husband are restoring a 200-year-old farm, raising Nigerian Dwarf goats, Babydoll sheep, and tending a heritage orchard. She is the author of two books on homesteading and shares farming knowledge via her website and social media, as well as offering occasional classes.
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2 months ago | 
ediblemaine.com | Kirsten Lie-Nielsen |Babydoll sheep
Skip to content Feature Image by Lauren Lear Print Recipe Makes 1 drink 1.5 ounces Fernet-Branca 3 ounces Moxie Pour over ice in a rocks glass. Stir to combine. Enjoy!...
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2 months ago | 
ediblemaine.com | Barton Seaver |“For Cod
Some things from the past deserve a second act. Garum, the ancient fermented fish sauce that reigned supreme in Roman kitchens, is experiencing an unexpected revival in Maine. Once a staple of the Empire’s culinary repertoire, garum may have seemed to vanish along with Latin and the fall of Rome. Yet the concept endured in the fish sauces of Asia, which have long since cemented their place in global cuisine.
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2 months ago | 
ediblemaine.com | Barton Seaver |“For Cod
Among the dishes of lore I carry with me from my youth is my dad’s grilled leg of lamb. I’ve inherited the specific-use hard plastic marinating tub from his kitchen, still redolent of aged garlic. My dad sometimes included a 2-ounce tin of anchovies in his marinade, the salt-fermented fishes melting away and enhancing the lamb-ness of the lamb. In this updated version, anchovies are replaced by Maine garum. The marinade, spread over a butterflied leg, provides both seasoning and a slight cure.
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2 months ago | 
ediblemaine.com | Kirsten Lie-Nielsen |Babydoll sheep
Looking out over the rocky coastline and busy lobster boats of Phippsburg, Lady Oyster offers a seafood experience that embodies the essence of a New England summer. The salty breeze, the cry of seagulls, and the scent of fresh seafood set the stage for an unforgettable evening. Whether you’re a seafood enthusiast or a curious traveler, Lady Oyster is the perfect destination to savor Maine’s signature flavors. But Lady Oyster isn’t just a restaurant—it’s also a person.
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Dec 9, 2024 | 
ediblemaine.com | Barton Seaver
There’s a special kind of warmth in a bowl of fish soup, a depth that goes beyond temperature and touches something much closer to the heart. In winter, when the wind pushes hard against the walls and frost clings to the windows, these soups bring a comfort that is simple and timeless, gathering friends and family. Sharing soup is a way to invite the sea itself into our homes and celebrate the beauty of modest ingredients transformed into something richly satisfying.
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Dec 9, 2024 | 
ediblemaine.com | Barton Seaver |“For Cod
Season the fish with salt and let it rest at least 2 hours, and as long as overnight. In a food processor, combine the butter, almonds, and lemon zest and juice, and purée until it is as smooth as possible. Reserve. In a large pot, heat the olive oil over medium heat. Add the celery, fennel, carrots, garlic, bay leaf, and thyme. Cook until softened and translucent, about 5 minutes. Pour in the fish stock or water, and simmer over medium heat.