The culinary scene in the Midcoast of Maine is quickly becoming a destination for authentic and fresh cooking. The distance from farm to table is now just a few feet, as notable chefs are growing ingredients on premise. Primo in Rockland, has been doing this since 2000 in a converted Victorian house overlooking a 4 acre farm including produce, heritage pigs, and chickens. More recently, owner and chef Annemarie Ahearn, has created a new outpost on the oceanfront of Lincolnville. Salt Water Farm was established in 2009 offering classes and Sunday Suppers throughout the year. We were fortunate enough to pay a visit during one of the Full Moon Suppers.

The farm is tucked away between the woods and water making the location tranquil and picturesque. As you walk down the stone steps and onto the terrace, you are surrounded by lettuces and herbs in garden beds, that will soon become ingredients in one of Annemarie’s recipes. While some of the food is sourced from trusted local farmers offsite, Annemarie raises chickens, ducks and a variety of greens on the property.

Guests mingle during cocktails under the trellis during the cool evening, munching away on charcuterie, radishes, and bread and butter. One of the most surprising dishes was the gently battered chive blossoms, plucked from the garden and served before the meal. Everyone gathered inside the elegantly rustic kitchen, housed in the post and beam style barn, and dinner was served at a long communal table. As the courses of lovage soup, a beet salad, and farm made lamb sausage with couscous appeared in generous portions, conversations and palettes were invigorated. The feast was topped off with fresh strawberries, rhubarb, whipped cream and biscuits… and the orange full moon rising over the ocean.

Should you make your way up to Maine this summer, take the drive up to Salt Water Farm, an hour and a half outside of Portland. Aside from the classes and suppers, the farm will be hosting their annual Maine Event in August with guests from Brooklyn’s finest kitchens. Last year’s participants included chefs from Egg and Roebling Tea Room, and Tom Mylan from The Meat Hook.