Sunday, December 8, 2013
Once again it's almost time for Rippling Waters Organic Farm's Soil to Supper community dinner. This year's annual harvest celebration takes place Sept. 9 from 2 to 7 p.m. at the sustainable farm in Standish.
Before enjoying an all organic and vegetarian meal, guests can take a tour of the farm's permaculture gardens and enjoy live music by Britta Pejic and Les Frenchmen, Gin Mill Julep, the Pineries and Pierce Woodward. Music starts at 3:15 p.m.
Dinner will be served at 4 p.m. and features a menu of baklava, vegetarian chili, cauliflower marranca, Spanish green beans, fresh picked sweet corn, a variety of salads (including potato salad, a grain based salad, cole slaw, and pasta salad), and corn and zucchini bread. A variety of desserts will be offered as well as soft drinks from Maine Root and Green Bee Soda companies.
The farm asks for a $10 donation for dinner. For a small additional donation, guests can enjoy assorted beers and wines.
For more information or to reserve a spot at the dinner, call 642-5161 or email email@example.com.Tweet
Meredith Goad has harvested oysters on the Chesapeake Bay, eaten reindeer in Finland and sipped hot chai in the Himalayas. She writes the weekly Soup to Nuts column and enjoys a good cocktail.
Susan Axelrod's food writing career began in the kitchen; she owned a restaurant and catering business before turning to journalism more than a decade ago. To relax, she bakes, gardens and hikes with her husband and their two dogs. A newcomer to Portland, she is an online content producer for the Press Herald.
Susan can be contacted at 791-6310 or saxelrod [at] pressherald.com.
On Twitter: @susansaxelrod