Cynthia and her family have been eating local since 1976 when they moved to their farm
Some of our veggies
in Maine. They raise all their own meat and vegetables and for many years had milk goats and cows for milk, butter, and cheese.
When she married her first husband, her mother said to him, “I hope you like fudge because that’s all she can make.” That was true then. It isn’t true now.
She loves to can and cook and has become known throughout the area for her dinner parties and dinners donated to nonprofits. She cooks French, Italian, Thai, and Indian food using mostly ingredients the farm has produced.
Vegetables are preserved in myriad ways. Potatoes, carrots, celeriac, beets, leeks, and winter radishes, are stored in the root cellar in peat moss and keep until the early summer vegetables are ready. Onions, garlic, sweet potatoes, winter squash, and pumpkins are stored in a spare bedroom. Last year they canned 100 jars of tomato sauce along with four kinds of pickles, sauerkraut, salsa, jams, jellies.
Two years ago, she was asked to be the keynote speaker at the Common Ground Country Fair put on by the Maine Farmers and Gardeners Association in Unity, Maine. You can read her entire talk about eating local here.
Eating local is a passion of hers and she is always willing to speak to groups about how they do it at the farm.
