Happenings @ the Freight Shed: Market Morning February 1, 2014

This Saturday at the Bath Farmers Market, visit the Kennebec Estuary Land Trust’s table to learn about the fun array of upcoming events. Specifically, the 4^th Annual Winter Read, a community book discussion group. 

This season’s selection is  Taste, Memory: Forgotten Foods, Lost Flavors, and Why They Matter by local author, David Buchanan. 

The reader joins gardeners, preservationists, environmentalists, farmers, and cooks on a journey to rediscover the role of forgotten varieties of food in our farming fields and at our dinner tables. It’s a fascinating read that brings together the author’s love of food, farming, and discovering New England’s unique agricultural and culinary history.

Will with his Irish Bouzouki and in the foreground, Michele on the fiddle
Photo courtesy of  www.twistedstrings.net

Also, we welcome back Twisted Strings, an acoustic duo who entertain us with a wide array of tunes with Celtic roots and featuring Michele Roy on fiddle and Will West on the guitar and Irish bouzouki! 

Not sure what an Irish bouzouki is? Well come on down to check it out!

For more information regarding what's going on at the Bath Farmers Market, be sure to check out their weekly newsletter, News from the Bath Farmers Market -- you can either sign up to subscribe or catch it on their Facebook Page. 

Are you interested in learning more about the Bath Freight Shed? Thought so! Well please visit our website and if you're able to make a donation or become a Member, you can do that there as well! Not able to make a donation right now but want to help out? Well, we have lots of opportunities for volunteers either on a regular basis or just now and then. You can email Merry Chapin or call her at 207-443-5669 for more information.

Look for the Market Information Booth where you can also purchase your Market Money Tokens and if you're a SNAP customer, this is the booth to visit to take advantage of SNAP Incentive Program where fore every $4 you purchase by swiping your EBT card, you earn an extra dollar! Swipe $16 and you get an extra $4 in tokens -- extending your purchase power!

You can also purchase Bath Farmers Market Gift Certificates at the Information Booth -- a gift that gives year-round!

Good energy

 Farmers Market on December 28th

Chipping away at ice inside and out Saturday could have been disheartening but the volunteers who assembled to help and the stream of sympathetic market supporters, helped keep our spirits up!

The farmers market had to be cancelled. Too many vendors struggling with record breaking temperatures, ice storm repairs, power outages topped off by an other snow storm. After days of frigid temperatures our bathroom waterline burst.

This event has clarified our need for an insulated mechanical space, new water line entry, designated space for the sprinkler system and a hot water heater (an Important ingredient for a future kitchen). This extra cold weather has forced the issue but it will help insure that we have a fully functional facility in the future.

The next Bath Freight Shed Alliance meeting will be on January 15th at the Inn at Bath. Our next Hands On Friday will be on January 10th 1PM until 3PM.  We could use your help with some general cleaning and weatherproofing. Please let us know via email ( bathfreightshed@gmail.com) if you can attend.

Thank you for your continued support!

Wiebke

Freight Shed Fourth and Final Full Moon Dinner – A blend of Greece & Italy!

A full moon once again was present at the Bath Freight Shed Alliance’s fourth Full Moon Dinner fundraiser.

Chef Tim O'Brien of Trattoria Athena in Brunswick provided a gathering of some fifty guests with a very memorable meal in an welcoming setting with the Freight Shed’s open sliding riverside doors bringing in light from the full moon.



The hors d’oeuvres were delicate small savoy cabbages stuffed with Arborio rice, whiting, monkfish, dill and lemon and mushroom crostini, made with crimini mushrooms, cipollini and goat cheese – both savory and delicious.

Chef O'Brien then followed with a tri-colored bean salad, combining yellow beans with red onion, garlic chips, cheese, arugula, heirloom tomato blended with an almond dressing.

These delectable harbingers led perfectly to the main courses – a meat lasagna with layers of fresh pasta, ricotta cheese, pork and leek soubise ‘besciamella’ and a vegetarian lasagna with layers of fresh pasta, roasted butternut and delicata squash, mascarpone and ricotta cheeses and leek sourbise ‘besciamella’.

Duca corvine/cabernet wine, Gritty’s IPA beer and Now You’re Cooking's sparkling water complimented the food delights.

A tart apple crisp with ouzo and whipped crème and savory coffee completed the highly satisfying offering.

In keeping with the Freight Shed policy of supporting local and healthy food, Chef O'Brien sourced food for the meal from: 

• Six River Farm: cabbage and cipollini
• Squire Tarbox Farm: dill and arugula
• Oyster Creek Mushroom Co.: mushrooms
• Sunset Acres: goat cheese
• Goranson’s Farm: heirloom tomato, squash, onion and garlic
• Lakin's Gorges Cheese: ricotta
• Gryffon Ridge pork
• Pleasant Pond Orchards: apples
• Big Barn Coffee: coffee

Music was provided by Married with Chitlins. Co-founder of the Freight Shed, Wiebke Theodore exhibited a series of her acrylic abstract paintings, many of which are of scenes at the Wooden Boat School, which will continued through the month.

A wonderful meal, great guests, and good fun, all in support of the Bath Freight Shed and its programs.

To view the entire photo album of the final Full Moon Dinner, please visit our Facebook Page here!

The Bath Freight Shed Alliance is a non profit organization whose mission includes preservation of the Bath Freight Shed as a community facility, working closely with joint tenant Maine First Ship to promote various programs involving preservation, food, health, the arts, education, local history and environmental sustainability.

Freight Shed opening Full Moon Dinner fundraiser a howling success!

For the opening of its Full Moon Dinners, the Bath Freight Shed Alliance kicked off its ‘Good Food’ summer season with a four course meal prepared by Chef Aaron Park of Henry & Marty’s of Brunswick on Sunday, June 23^rd at the Freight Shed. Some fifty guests joined in the event and despite the furtiveness of the ‘full moon’, Chef Park’s offerings were truly exceptional.

The hors d’oeuvres plate featured a smooth but crunchy chicken liver pate, sharp goat chorizo and a wonderful vegetable pate accompanied by pickled spring onions, chèvre and a delicious organic carrot and beet blend with caramelized spring onions and cashews. A perfect harbinger of good things to follow!

After a plated salad with farmers’ market greens, fresh mozzarella, hakeuri turnips, and  kohlrabi enhanced by a smooth fresh herb vinaigrette, Chef Park provide an entrée of rhubarb maple roasted chicken, a slow roasted brisket, chunky but smooth, balanced with a rhubarb BBQ sauce, Heiwa tofu, Jacob’s Cattle Bean cassoulet, la ratte potatoes and chanterelle mushrooms with sugar snap peas in a honey glaze. The entrée  was absolutely delicious with varying textures, colors and tastes.

A strawberry rhubarb desert with a granola crisp with yogurt whipped cream topping followed by coffee completed a highly varied yet very satisfying meal.

A selection of three mead wines provided by Rob Nicholl of Fiddler’s Reach, served Merrymeeting with the hors d’oeuvres, a light crisp wine from wildflowers and wild raspberry blossoms; accompanying the entrée was a dry red mead wine Wild Blue, a blend of dry blueberries and blueberry blossom honey and lastly with desert, Soft Southerly, made from Leatherwood flower honey, distinguished by its cinnamon spiciness.

Chef Aaron Park selecting the ingredients for the feast!

Chef Park sourced most of the food from local farms and food producers, most of whom participate in the Bath Farmer’s Market at the Freight Shed.

Local artist Maina Handmaker exhibited her work in the Freight Shed Community Room, with a number of items being sold and the proceeds shared with the Freight Shed and Maina.

Maina Handmaker exhibiting one of her triptychs

Peter Alexander and Johanna Harkness provided wonderful music in keeping with the event.

Peter Alexander and Johanna Harkness 

The reviews received included:

“Perfect in every way!”

“Amazing ambiance,  presentation and food!”

“Truly delectable!”

 

“A fascinating palette of tastes, textures and wines”

“A lovely event!”

“Count it as a great success!” 

-- all despite the moon making only a fleeting appearance, seen by few at the event. Focus had instead turned to good food, good drink and good company, all for a good cause!

Thank you Chef Aaron Park and everyone that pitched in for a great Full Moon Summer Celebration Kick Off!

News from the Bath Farmers Market - March 2013

There's lots happening at the Bath Farmers Market at the Bath Freight Shed today so COME ON DOWN! Saturday market morning hours are 9 - 12 PM. 

And be sure to subscribe to the Bath Farmers Market March Newsletter to keep up with all the activity.

Here's what you can expect to find available at the market:

beets carrots chard

cranberries garlic herbs

kale micro-greens

mixed greens mushrooms

onions parsnips

radish rutabagas

scallions shallots spinach turnips

winter squash

butter feta
cheese and yogurt from cows, sheep & goats
cream milk ricotta
eggs
beef chicken pork
duck lamb turkey goat
bacon ham

  

sausage-goat chicken pork

tourtiere turkeyaki

dry turkey and goat sausage

andouille chorizo salami

  

biscuits bread cookies
croissants donuts focaccia
galettes granola
gluten free items
muffins pies pastries
shortbread
whoopie pies
rolls sweet breads

And so much more!

body cream beeswax candles
blankets buttons
caramel sauce coffee cranberry ketchup
dog treats and bones
dried cranberries dried herbs
felted cell and laptop cases hats
honey
jams and jellies jewelry
maple syrup
mead and mead cups