CHERRYFIELD, ME – Oh boy, what a fresh, delectable meal we had Sunday at our beloved Downeast Table of Plenty. Zabet, Morgan and Matt fed us in style. The supper had Latin leanings. Everyone raved about it while eating.
Most of the produce was donated from Folklore Farm and their personal gardens.
I learned about two delicious Mexican culinary herbs used in dishes served: papalo and pipicha. Papalo tastes a bit like cilantro and Pipicha tastes akin to fresh coriander with overtones of lemon and anise.
After readying the dining room, Loraine and I ran to The Incredible Edible garden to pick up cilantro for the supper. If you have yet to visit this “If it’s ripe, pick it” community garden in Milbridge, you are missing out.
Mark entertaining us thru open doors while we dined outside. Tessa who is often a big kitchen help, likes to play piano while we clean up after the meal. Dish angels last week were Aaron, David, Steve and Matt.
July 25, 2019 by Johanna S. Billings on Arts & living, Lifestyle
Incredible Edible “brings people together,” said Chris Kuhni, executive director of the Women’s Health Resource Library, which is behind the effort. In fact, the idea for the cookbook, “The Humble Veggie,” came from the fact that garden visitors enjoyed swapping recipes and cooking advice.
The gardens provide food for the community as well as exercise and social time.
As word spread about the gardens, everyone has been supportive.
Kuhni said WHRL is offering vegetable cooking classes. A harvest table cooking class runs from July through March at the Maine Seacoast Mission campus in Cherryfield. Others are in the works.
“We’ve wanted to get the cooking piece in there for a long time,” Stewart said.