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    7.30.17

    Annemarie Ahearn comes from five generations of blueberry farmers — and didn’t plan to spend her life on a farm as they had. But after a brief post-college stint in NYC, the idea of rural life took on a whole new value, inspiring a move back to Maine and a deepened appreciation of slow, seasonal living that eventually lead Annemarie to start her own farm, and to open Salt Water Farm cooking school.

    Her new cookbook, Full Moon Suppers, celebrates a special tradition that evolved from her life on the farm and her love of its edible treasures. Its magical, menu-driven pages share a glimpse into a series of monthly dinner parties by the same name, where Annemarie gathers friends and family under the full moon to enjoy a meal made to reflect the nuance of each month and its offerings.

    Having hosted over 100 Full Moon Suppers on the farm, Annemarie has become a pro at showcasing special ingredients in simple yet sophisticated ways. Grab one of her gorgeous recipes — a beautiful beet salad from the cookbook — then take a step inside Annemarie’s kitchen below. We’re talking to her about flowers as a fave ingredient, an exotic cheese collection we’re taking notes on, and a farm-inspired food philosophy we can get behind…

    In my kitchen you’ll always find plenty of:

    Kosher salt.

    Best Food Memory:

    Making lasagna with my grandmother in Florida when I could barely see above the countertop. (I had to stand on a stool to participate.)

    My Food Philosophy in One Sentence...

    Cooking is a basic human instinct, that we must trust in the kitchen.

     

    Fave Ingredient Lately:

    Chrysanthemum, which is a yellow and white flower with beautiful green stems and leaves. We mix the flowers into salads and vegetable based grain dishes.

    Midnight Snack Perfection:

    I don’t stay up past 10pm (especially now that my first baby is on the way), but I like eating chocolate ice cream before bed.

    Food I Love To Eat With Zero Prep...

    Seasonal fruit and vegetables freshly picked from my farm on the coast of Maine.

    Most Impressive Dish I Make...

    Bouillabaisse made with fish from the Maine Coast.

    Healthiest Habit in The Kitchen:

    Never stop moving.

    Fave Condiment:

    Worcestershire sauce.

    Best Bargain Tip:

    Shop at commercial appliance stores for knives and other kitchen gadgets.

    Fave Veggie + What I Make With It:

    Nardello peppers, simply fried with olive oil and salt.

    Craziest Thing I Buy At The Market:

    The most expensive ingredients I’ve splurged on at the farmer’s market this season are probably Maine’s wide variety of foraged mushrooms (black trumpet, shaggy mane, chanterelle), that get a pretty steep price per pound.

    Favorite Splurge:

    Imported cheese, such as Epoisse and Taleggio. My favorite imported cheeses are properly aged, wash-rind French and Italian cow’s milk cheeses, that run onto the board when you cut into them.

    My idea dinner setting is...

    At home with my husband.

    Signature Cocktail:

    I like a classic negroni

    Simple Go-To Recipe:

    Butter and prosciutto sandwich on a good baguette.

    From our friends


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