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  The fruits of our labor

Dear Cooking & Eating Friends:

Autumn is a festive time here at Rabbit Hill.  Every day is a new adventure as we harvest and preserve the bounty that nature has given us.
This is the peak season for cranberries, the tiny, shiny, scarlet berries that grow in huge, sandy Maine bogs on trailing vines. In a recipe that dates back to the 18th century, we use these tart and tasty berries to prepare our Organic Maine Cranberry Ketchup.
A unique and delicious condiment, Organic Maine Cranberry Ketchup is served up with Heiwa Tofu frites every year at the Common Ground Country Fair

A fiesta of the harvest, the Fair is an event like no other, bringing people together from many walks of life, all in the spirit of celebrating the rural and agricultural traditions of Maine.
Hosted by the Maine Organic Farmers and Gardeners Association home in Unity, this year's fair is September 20 -22.
Here on the island, we'll be serving up Crockett Cove Clam Fritters with Organic Maine Cranberry Ketchup and Deer Isle Cider Company Rabbit Hill Sparkling Cider at the Island Chef's Dinner.  Join us for an evening of wine, hors d'oeuvres and a multi-course tasting menu to celebrate the deep culinary gifts of Deer Isle at  Aragosta at Goose Cove on Wednesday, September 18th at 5:00 pm.
Island Chef's Dinner Details
Get Tickets to Island Chef's Dinner >

Ready for a wine tasting?  We'll be hosting several opportunities here at Rabbit Hill to sample the Deer Isle Cider Company's sparkling ciders.  When not bottling cider, we're busy harvesting apples, sweating apples, and preparing for the first  pressing of cider.
Please join us on Saturday, September 21
for Open Winery Day. 


In the morning, there will a community cider pressing. Bring the family and enjoy fresh cider! In the afternoon, join us for cider tastings and an evening potluck supper.
Maine Open Winery Day 2019 >
The lush beauty of an apple tree at full fruit, the festive colors of squash and pumpkins on the vine, blue teal ducks flocking to fly south, and the earthy mushrooms of the forests;  we are surrounded with an abundance of gifts from nature that continue to inspire my creative urge to cook. (This is me harvesting a Giant Puffball mushroom!)
Nothing brings me more joy than sharing the farmed, fished and foraged bounty of Rabbit Hill with our community of friends.

 
Thank you for supporting Maine agriculture!
Chef Cheryl
Directions to Rabbit Hill Farm >
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Copyright © 2019 Cheryl Wixson's Kitchen, All rights reserved.


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