Common Kitchen Report
Wow, what a fair! A Fair for the record books, and even with all those people, it didn’t feel crowded with the new arrangement of booths. In the Common Kitchen, we served about 3,500 wholesome, nutritious meals to all our hardworking, dedicated, tired volunteers during setup, breakdown and the Fair.
This year we had even more great food than ever, thanks to an increasing number of generous, certified growers and the untiring efforts of Patti Hamilton in finding new donors. We even grew food for the kitchen right in the gardens on the fairground this year, including a blue-ribbon-winning cauliflower head that weighed 12 pounds. Patti also cooks the delicious meals served to setup volunteers.
Our mentor and traditional Friday cook took this year off to have another baby: Kim Bolshaw had a sweet little baby boy named Merrill and decided to devote this year’s Fair to her family instead of the rigors of cooking. Great work, Kim, but you have to work twice as hard next year. Madeline, Barbara and Patti took over the rest of the cooking with a few new interns to help fill in for Kim, and all had a good time.
I mostly goofed off and worked only 20 hours a day instead of my usual 25 due to my advanced years. The kitchen ran pretty smoothly thanks to the innovation added last year – our beautiful walk-in cooler (Thanks, Vern!), and we look forward to perfecting our operation even more next year, since it looks like we'll be serving even more volunteers.
Thanks to everyone who makes the kitchen possible, including our generous donors (below). If you would like to become a donor and win fame and fortune and have your name seen by 60,000+ fairgoers and be listed here next year, call the office at 568-4142 or me at 225-3915 and we'll be happy to accept your donation. See you next year!
– Bill Whitman
2007 Common Kitchen Donors
To anyone inadvertently missed: sincere apologies and deepest thanks. Let me know and we will acknowledge you in a later MOF&G. Remember, to join this stellar list, just call the office at 568-4142 or Bill Whitman at 225-3915.
Businesses: Blessed Maine Herbs, Source Atlantique INC, Really Raw Honey, Radlo Foods, Bob’s Red Mill, Natural Value, University of New Hampshire, Grandy Oats Granola, Johnny’s Selected Seeds, Steve Aucoin, Fiddler’s Green, Mitchell & Savage, Maine Coast Sea Vegetables, Flatbreads, Once Again Nut Butter, Lundberg Rice, Wintergreen Herbs, Country Hen Eggs, Crofters Jams, Catania Spagna Standard Bakery, Avena Botanicals, Big Sky Bakery, Frontier Café, Real Pickles, Mothers Mountain Mustard, Boves of Vermont, 4M Productions, Borealis Bread, Kinney’s Maple Products, Lone Pine Products, Bionature, Homegrown Naturals, Associated Buyers, Horizon Organics, Soy Boy, Amy’s, Roads End Organics, United Natural Brands, Spectrum Organics, Organic Valley, Alacer Corp, Flavorganics Valley, The Filo Factory Farm, Country Choice Organics, Celtic Sea Salt Farm, Food for Life Banking Company Farm, King Arthur Flour, Applegate Farms, New England Natural Bakers, Madhava Honey, Maple Grove Farms, Frontier Co-op, Sun & Earth INC, Stonyfield Farm, Ducktrap River of Maine, Lightlife, Common Ground Student Run Farm, Phoenix Farm, Jack Kertesz, Sparrow Farm, Brae Maple Farm, Meadowsweet Farm, Bluebird Hill Farm, Goranson Farm, Broken Acres Farm, Hidden Valley Farm, Curra Farm, Liz Lauer, Sewall’s Orchard, Misty Mountain Farm, St. Phillips Church, Western Waldo Buying Club, Wini Noyes, Horsepower Farm, Tin Smith, Uncas Farm, Thirty Acre Farm, Living Earth Farm, Painted Pepper Farm, Woodcock Farm, Hatchet Cove Farm
Co-ops: Axis Natural Foods, Hampden Natural Foods, Whole Foods Market, Belfast Co-op Store, Fresh Off The Farm, Natural Living Center, Rising Tide Co-op, Endless Herbs, Royal River Natural Foods, Good Tern Natural Foods, Spice of Life Natural Foods, Harvestime, Blue Hill Co-op, Bath Natural Market, Red Hill Natural Foods, Nature’s Choice, Wild Oats, New Morning Natural Foods, Lois’ Natural Market, Morning Glory Natural Foods,
Farms & Individuals: Diversity Farm, 5 Star Nursery, Elaine Briggs, Fail Better Farm, Baxter & Furner Bakery, Mooar Hill Farm, Shaker Society, Ridgeside Farm, F&A Farm, Martha Gottlieb, Sagadahoc MOFGA, Seek No Further Farm, Sweetland Farm, Morning Dew Farm, The Bradstreets, Avant Gardens, Sand Hill Farm, Willow Pond Farm, Caldwell Farm, New Leaf Farm, Ricker Hill Orchards, Androscoggin Apple Farm, Nezinscot Farm, Skylandia Organic Farm, Webb Family Farm, Wood Prairie Farm, Little Falls Farms, Patchwork Farm, Laughing Stock Farm, Hoof N’ Paw Farm, King Hill Farm, Perley Emery, Spruce Bush Farm, Whitehill Farm, Common Ground Exhibition Hall, Greensweet Orchards, Arthur Harvey, Clayfield Farm, Tramps Rest Farm, Medomak, Little Garlic Girl, Aquaterra, Checkerberry, Watershed, Oyster Creek, Mineral Spring Mushrooms, O’Donnells Farm, Kelly Farm, Pat N’ Mikes Garden, Carding Brook Farm, Darthia Farm, Happy Town Farm, Barnes & Barnes
Common Kitchen Heroes and a Recipe
We had a great 2007 Fair! The intern program was a success: Vince Dufort, this year’s intern, shared considerable time and his great enthusiasm for cooking; we hope to see him again next year. Special mention goes to Jack Kertesz for whipping up 150 chapattis on Saturday night when we ran out of bread for dinner; and to Sidney Mitchell for washing dishes until 10 p.m. on Friday and Saturday. Thanks also to Lori Pinette for her work on Sunday lunch and dinner. She whipped up some fabulous dishes, especially the rabbit shepherd’s pie with biscuit topping.
Here’s a quick soup to keep readers thinking of the Common Kitchen until next September.
Red Lentil Curried Soup
1 onion, minced and sautéed with a bay leaf
Add 2 c. rinsed red lentils.
Add 1 quart water, bring to boil.
Add 1 to 2 Tbsp. curry powder.
Simmer until done (45 min. to 1 1/2 hours, when water is reduced to create a smooth consistency).
Add salt to taste.
Add 1 c. chopped cilantro as topping and a paper-thin lemon slice for authenticity.
– Barbara MacLennan