Three Lily Farm Blog

Forest and Farm to Table

A Day On the Water

As I continue to grow and evolve as a chef, I want to get out in the field and see how some of the food I purchase and serve myself, family and clients is produced. So, I started reaching out to different companies around the state and connected with Matt Moretti, owner of Bangs Island Mussels.  

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Acorn Fried Flounder Roe

We eat a lot of eggs here. From chickens to fish, any way we can get more eggs into our diet the better. Several times a year I stock up on flounder roe, available locally, freshly frozen, and for a fair price too. There are many preparations I adore, but non as much as pan fried, which gives the outside a nice crunch to complement the soft textured interior. 

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Nettle Paneer

I've never been a big fan of Indian food, but I will add, I've never really eaten good Indian food. My memories of a popular spot in my hometown comes with greasy sauces, precut frozen vegetables, and less then excellent parboiled rice that often accompanied most dishes.  Since those meals many years ago, I've simply stayed away from the cuisine. But thankfully, things have changed. 

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Butternut-Sage & Oyster Mushroom Frittata

This morning I woke before sunrise to open windows and a cool breeze passing through the room. I am loving these cooler mornings, which are still not cold enough to justify making a fire. 44 North French Press lead to family time and a quick egg breakfast with the most amazing loaf of spelt bread baked in a wood fired oven by Tinder Hearth Bakery in Brooksville, Maine. 

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Blueberry Slump

I am certainly not a great baker and was easily confused when I saw Slump, Grunt, Buckle, and Cobbler all being referenced in the same recipe. As I continued to research, I realized that slumps are simply cooked on the stove top then finished in the oven with a sticky biscuit dough on top. 

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Asparagus, 6 Minute Egg, and Hollandaise

Asparagus, eggs, and hollandaise are a classic combination and can be seen on menus across the country, especially during the spring, when asparagus first emerges from the soil. The rich, creamy emulsion (hollandaise), nicely compliments the slightly bitter asparagus, zest radish, and egg that is soft an gooey in the center. 

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"Maine" Onion Soup

You can learn a lot about someone's cooking habits by the way they prepare onions. Onions are of the most essential ingredients in cuisines around the globe and can impart such great flavor into an array of recipes. Onions require determination as well as patience to maximize their true potential. 

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