Saturday, May 25, 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 greengrower@ripplingwaters.org.
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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.
Meredith can be contacted at 791-6332 or
mgoad@pressherald.com
On Twitter: @meredithgoad
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
Wendy Almeida and her family have a smattering of livestock and a summer garden. After 10 years of her kids being involved in 4-H, she's finally accepted the term "hobby farm" to describe her family's work at sustainable living. These days her morning starts with milking a goat before heading into the office for her day job as an assistant editor for features.
Wendy can be contacted at wea [at] mainetoday.com or on Twitter @wea1021.
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