The ewes are looking heavy in lamb and we hope to see the first of the lambs in early May.
We purposely bred the ewes to lamb in late spring to give the ewes the benefit of fresh new grass for milk production and for both mother and baby to thrive outdoors in the warm air and sun. We hope to report in May that we have a healthy crop of newborns scampering around the farm.
April, so far, has been cold and damp, but the snow has receded from the fields with only vestiges of winter's snow hugging the edges of the fields and patches of white in the woods. The deer have been out in force with herds numbering up to 64 head. A regular herd appearing evening and morning numbering around 25 to 40. It seems the deer wintered well!
Thank you to folks who dined at 122 Corson during our 'theme' nights during the winter and now we are only weeks away from the season opening, May 5th. The greenhouses are producing a bounty of fresh produce. The early growing capacity of the greenhouses is such a luxury. Providing fresh vegetables to be shared at our tables is a continuing mission and passion for us.
We look forward to sharing a dining experience with you and sharing the beauty of our Blue Ribbon Farm.
122 CORSON RD. MERCER, MAINE | 207.587.2019
‘A Night in Munich’. German food is perfect for winter weather. There’s a hardiness to Sauerbraten Short Ribs with German potatoes and Fresh Halibut Fricassees. For those not familiar with beef short ribs, it is a cut of beef that consists of a short portion of rib bone with a generous portion of succulent beef. Both entrees pair well with quality Rieslings and the evening’s venue will pair well with a cold winter’s night.
One of the wines we will be featuring is a Gunderloch of the Riesling variety. This winery was founded in 1890 by banker Carl Gunderloch. The winery is situated on a 250 million year old site of red slate soil and a unique microclimate. This Riesling has enough integrity to hold its own with beef and pairs well with seafood.
With the days being a bit longer, there is chance that you will catch a glimpse of a spectacular sunset!
Two weeks in Australia in January with Mary’s family, friends, and touring, helped to shorten the winter and gave us a much needed thaw after the extreme cold experienced during the first few weeks of that month. The heat in Australia had abated the day we arrived which was appreciated. They had record highs of 117 degrees a few days before we arrived and the Australian Open (tennis) was well underway during that crazy heat. Our two weeks were filled with a long anticipated family reunion which was the highlight of the trip. Seven siblings, spouses, children and grandchildren made for a rowdy and very happy gathering. We grew up on the Pacific coast so there were many days surfing in the warm waters of the Pacific and when we say warm, we mean 82 degrees! A stark contrast to the Atlantic. But we can only be away from home for so long and as usual, it was good to be home and to see our dog Nell (well cared for by good friends), who was very happy to see us home.
That break re-energized us as we prepare events and menus for 122 Corson. Also, the weather has been unusually mild for the entire month of February. Maple trees are being tapped, deer are dispersing from their wintering grounds, and we’ve lost an incredible amount of snow which included that dangerous ice buildup. Although we are on winter hiatus, we are offering two nights a month to celebrate special events at the restaurant. Next week the event is ‘A Night in Munich’. German food is perfect for winter weather. There’s a hardiness to Sauerbraten with German potatoes, and paired with quality Rieslings, that makes for a warmth in the soul that pairs well with the cold.
Our new website: www.122corson.net highlights the upcoming events and menus, and it’s now possible to make reservations online. You can also meet our staff on the new site. We have an amazing staff that makes a dining experience on our farm warm and welcoming.
This year we are making 122 Corson, situated on our Blue Ribbon Farm, available for Rehearsal Dinners and Weddings. We have a couple of energetic and experienced Wedding Planners who will be managing those events.
Cooking classes will be available with more regularity as garden produce ripens. These classes will involve an on-farm experience where participants will harvest the bounty prior to the kitchen experience. One of our constant delights is picking that evening’s vegetables just prior to cooking. With the valley and mountain backdrop, the gardens provide a memorable experience.
May 5th will begin our weekly Saturday nights and it looks like our spring-summer season is shaping up well. We are eager to see you and to share conversations. If you have family and friends visiting this summer and wish to create a memorable experience, we’d like to make our dining table and farm part of that experience.
Mary & Bob
Wedding Anniversary Night
50th Anniversary for Barbara & Michael Barrett
45th Anniversary for Bob & Mary Burr
Celebrate ‘Spring’ Night
Life needs it's celebrations and how better to celebrate life-time
romances than to share a meal with close friends and family.
It is also a time when we welcome Spring back into our corner of
Long-time patrons of 122 Corson are Barbara and Michael Barrett,
and we are honored that they are sharing their momentous 50th
Wedding Anniversary with us. March 23rd must be a special day
since owners, Bob and Mary will be celebrating their 45th anniversary
on the same date!
For those who would like to celebrate with us, come and share the
dining experience by welcoming in Spring.
Chef Eddie, Bob and I (Mary), have been creating menu selections over morning cups of coffee. The cozy feel of warmth from the fire, and the scent of pine given off from the massive timber frame dining room, make easy work selecting the food that will warm the hearts and souls of those dining at 122 Corson during the holidays and into the winter.
To lighten the winter months, we will be offering theme nights occasionally during the winter (weather permitting). ‘A Night in Tuscany’ was so well attended this fall, we will create ‘A Night in Paris’ in January. We will keep you informed as the schedule develops. There is no better way to celebrate the dark days of winter than sharing a glass of wine, a delicious meal, and conversation with friends and family.
Please join us Saturday night as we enjoy the warmth of the fire and celebrate the spirit of the season.
Thanks for your continuing support,
Bob and Mary
(By the way, if you are stuck for a gift idea, why not consider giving a 122 Corson gift certificate. Gift certificates are available in any denomination and can be used anytime in the next year)
is beginning to peak. At 122 Corson the dining room view is spectacular and we are hoping that the fall colors last for a couple of weeks. The migrating birds are coming through and we’ve seen a flock of 14 Sandhill cranes pass overhead. With a wingspan of 6 ft. they are an amazing sight! The Canadian geese are still frequenting the pond and the bluebirds are steadily moving through. The migration is another of the seasonal events that we look forward to every fall just as we enjoy sharing this unique dining location with you.
This coming Saturday the menu entrée features tenderloin of pork wellington or baked halibut, not to mention Ed’s famous crab cakes appetizer and orange tart dessert. There are tables still available so give us a call! The following Saturday the Italian night is full, however, since it has been so popular we will create another ‘special ‘night during the holidays in December.
We haven’t had a frost up here on the hill so the flowers are still blooming in profusion and given the shorter days this may be the last weekend for a spectacular sunset. For a memorable autumn dining experience why not make a reservation for Saturday night?
Mary and Bob
and thanks to our good friend, Sue Bartholf, who is our landscape specialist, this year’s garden has grown in maturity and lasting beauty. Such a lovely entrance to a special location!
Maine’s lush summer evenings at 122 Corson are rich with beautiful sunsets, vibrant gardens, Chef Eddie LaMarre’s succulent meals, and memorable conversations. The aroma of the pine timber-frame and relaxed atmosphere that penetrates every aspect of 122 Corson is the perfect antidote to a busy week or that favorite place that you want to share with your close friends and family.
With summer being our busiest season and reservations filling fast, we don’t want to disappoint anyone, so you may want to make your reservations at least one week in advance. Our menus are listed on the website and by clicking on which ever date is appealing, the entire menu can be found under that date.
We hope you take the time to slow down and enjoy one of those wonderful summer nights with us at 122 Corson.
Mary & Bob
We have been farming since 1976 and growing our own food has been the focus of all our farming ventures. We have seen many evolutions since the early years, from raising a nationally recognized flock of sheep, running a small dairy, growing vegetables in high-tunnel greenhouses, expanding the vegetable production to several acres, building a commercial fresh pasta business to our present day venture at 122 Corson. The constant within the evolution is growing and producing what we eat.