Those muggy, humid days of mid-summer are upon us bringing moist air that the winter squash, corn and tomatoes thrive upon. Summer squash and zucchini are picked daily and if missed, they turn into baseball bats within 24 hrs. The winter wheat is ripening into a beautiful gold and contrasts brilliantly against the late planted lush green oats. The oats will be turned under for a green mulch and the wheat will be harvested for our year’s supply of wheat berries. The decision is still out on what to plant this fall for an over-wintering crop. We’ll keep you posted, but winter rye is a favorite.
We’ve been experiencing brilliant sunsets at 122 Corson over the past few weeks as the twilights last long and create amazing mountain silhouettes against the red/gold skies. The conversion of the barn to house is showing progress and after 8 months of scaffolding the cedar shingling is just days from completion. We’re looking forward to consolidating to live at this one location and hoping there is a buyer who would like to join our neighborhood!
The weeds also favor the damp, hot weather and shortly we’ll venture out to pull a few. This is the time of plenty and our chef, Ed Lamarre is turning the garden bounty into delicious menus. We have tables available this coming weekend, July 28th which also happens to be my baby sister’s 60th birthday. Happy Birthday Carmel! So wish we could be in Western Australia to share the celebration but that mighty ocean gets in the way.
If you are wishing to create a summer memory, come out and join us. Also, if you want to experience one of our cooking classes, we have one spot open for this coming Sunday’s class, ‘High English Tea’; learn the special art of creating those light biscuits you admire in bakeries under the guidance of Mary Ann Reynolds. You’ll find the menus and class info on the website at www.122corson.net. Happy summer days!
Mary and Bob
122 Corson Rd. Mercer, Maine | 207-587-2019 | 122corson.com
As many of you know I was born and grew up in Eastport. The 4th of July, or Independence Day, has special meaning for that town and this year marks a major milestone in history of the State of Maine. Many of you may know that Eastport was captured by the British in July 11th 1814 as part of the actions of the war of 1812. Some 800 British soldiers were left in Eastport and fortifications were built around town including Fort Sullivan (some evidence still exists of the fort and the powder house). What is less well known is that one of the ships that sailed into Passamaquoddy Bay was the HMS Terror. The Terror took part in the battle at Fort McHenry in Maryland in September which inspired Francis Scott Key to write the “Star Spangled Banner”. You might recall that Maine was part of Massachusetts at the time, but Massachusetts was reluctant to come to the assistance of the “Mainers”. The occupation of Eastport ended on June 30th of 1818. The lack of support from Massachusetts was largely the impetus of Maine becoming a State in 1820. One enduring piece of evidence of the British occupation was the elms lining Washington Street. I clearly remember these elms which formed a canopy over the street before they succumbed to Dutch Elm disease in the mid-1960’s. At 150 years old these trees were enormous with bases 36” 48” in diameter. The Independence Day celebration in Eastport has always been robust and patriotic for as long as I can remember. It is well worth a trip to down east to celebrate out nation’s independence.
If you’re not going to Eastport this 4th, you might want to consider a meal at 122 Corson. The tropical weather will have subsided and the weatherman has predicted some cooler and clearer weather. We have had some spectacular sunsets these past few Saturday’s and might expect another one this week. The menu includes a crusted Ahi tuna appetizer, fresh salad greens, a choice of N.Y. sirloin beef roast or local haddock with lobster sauce, and of course, dessert will be a fresh strawberry-rhubarb tart. We hope to see you Saturday or some Saturday in the near future. We hope you celebrate your independence today; we will for sure.
-- Bob Burr
Bob & Mary
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.