Four Season Farm Lovefest, mmm, and presents of peonies

As a guest at the inn, you see "Four Season Farm" on the menu quite a bit. They are one of two farms which supply eggs for our breakfast dishes (this morning we offered them scrambled with a maple pork sausage, sauteed onions, and sharp cheddar cheese or in an omelette with cherry tomatoes, herbs from our garden, and feta). The yolks of a fresh farm egg are much yellower and the flavor much richer. I am certain it is because the chickens are living a good life here in Maine, running around the farm, eating good food. At Four Season, they move the coop around, giving the chicks fresh territory. We also get produce from the farm--lovely Tuscan kale, deep green cucumbers, zucchini, spinach. We mention their farm stand to guests heading out that way. This morning the recommendation earned me a present! Guests heading back to Connecticut gave the inn the bouquet they couldn't resist but couldn't travel with.

Selections from our menu this week include Four Season Farm carrot and ginger soup, with a parsley leaf and parmesan crisp; spring salad of Carding Brook Farm greens, spiced pecans, native strawberries, Sunset Acres Farm chèvre, with a lemon vinaigrette; Bagaduce River Oysters Two Ways: three on the half shell with Four Season Farm cucumber mignonette and three grilled with Smith’s Smokehouse peppered bacon, cayenne pepper, and Carding Brook Farm garlic scapes; Blue Hill Mussels steamed with Four Season Farm basil, shallots, white wine and a touch of cream; and a grilled New York center cut steak with a garden chimichurri, sautéed Four Season Farm kale, and garlic potato puree; seared swordfish with a salsa of tomato, leek, and Four Season Farm basil over garden chive quinoa.
And if I were you, I would hurry in to try Chef Devin's summer ratatouille. It's ambrosia of Four Season Farm squash, eggplant, Carding Brook Farm herbs, tomato, and corn over creamy parmesan polenta. My suggestion, if you are like me and not apt to order a vegetarian entree, is to bring two or three vegetarian friends--you can "try" all of their dishes and not have to share any of your lobster ravioli! Devious, I know, but when it comes to Chef Devin's cooking, it's every girl for herself! We love how popular the lobster ravioli are--it means Lobsterman Luke (Chef Devin's husband) has to visit more often!

And desserts! Chef Devin was making profiteroles... Too delicious! And this week, a crisp with Carding Brook Farm rhubarb and native strawberries, or maybe you'd prefer the flourless chocolate cake with toasted coconut?

From the guest book: "Thanks for spoiling us so wonderfully!!" "Tremendous hospitality in a superb setting." "The inn is a wonderful civilized place."

From the neighborhood, a couple came in to celebrate their 39th wedding anniversary. We said congratulations with one of Chef Devin's special desserts. The gent popped in in the morning to say how lovely dinner was and to thank us for the sweet, with a large bouquet of fragrant, gorgeous peonies from their garden. We have been basking in their pinkness ever since.

If your life isn't as magical as all this, come visit us. We'll share.