Common Ground Country Fair

September 22, 23 & 24, 2017 – Unity, Maine
Gates Open at 9am

The Common Ground Country Fair, located in Unity, Maine is an event like no other.  It brings together people from so many walks of life, all in the spirit of celebrating the rural and agricultural traditions of Maine.  Since 1977, this celebration of rural living offers something for everyone, in a traditionally festive atmosphere. Features farmers and their livestock, Maine-grown organic foods, music and entertainment.   Learn basic gardening skills and see vendors of Maine-made crafts, folk arts, food, plants, agricultural tools, environmentally friendly living items and much more!

See the complete schedule of events here.  Keynote speakers here.

TAKE THE TRAIN! Belfast & Moosehead Lake Railroad offers trips to and from the fair!

Take their trains for a unique and convenient way to get to the Common Ground Country Fair. Park at either our Unity or Thorndike parking areas and ride the trains to our platform on the east side of the fairground commons just behind the administrative buildings.

Tickets are good for any train during the day of purchase!  This is more than a round trip ticket, it allows  you to travel back to your car if you forget something and get back to the fair.

They will have two trains operating all day on convenient schedules and their stations are only 10 to 15 minutes from the fair grounds.

Tickets sold at our boarding areas in Unity and Thorndike on the day of the fair.

Blueberry-Vanilla Crème Brûlée Recipe

by Chef Michael Salmon

5 egg yolks
1/4 cup, plus 1 teaspoon granulated sugar
1/2 vanilla bean, seeds scraped out to use, pod reserved for another use (or 1 teaspoon vanilla extract)
1 cup whipping cream
3 Tablespoons whole milk
1/2 cup fresh or frozen blueberries
1/4 cup pecan pieces (optional)
whipped cream
additional blueberries
4 sprigs of spearmint for garnish

1. Preheat the oven to 325 degrees. Heat about 1 quart of water in a teakettle (or saucepan) for a hot water bath.
2. In a medium-sized bowl, whisk together the egg yolks and sugar. Add the vanilla and whisk in cream and milk.
3. Divide the blueberries and pecans between four shallow ceramic dishes. Divide the custard mixture between the four dishes and place in a pan with at least 1-inch sides. Fill the pan with the hot water about halfway up the sides of the dishes.
4.  Bake in the preheated oven for 40 minutes or until firm. Remove from the oven and water bath and cool. Refrigerate for at least 2 hours.
5.  To serve, evenly sprinkle the top of each with enough granulated sugar to cover. Using a torch, slowly begin to caramelize the sugar, moving the torch around a lot to prevent burning in any given area. Serve with a dollop of whipped cream, some fresh blueberries and a sprig of fresh spearmint.

Grilled Summer Vegetable Timbale with Goat Cheese and Basil

by Chef Michael Salmon
serves 4

2 beets
1 medium zucchini
1 medium yellow squash
2 medium sized carrots
1 portabella mushroom
1 medium beefsteak tomato
12 spears asparagus (pencil size)
extra virgin olive oil
kosher salt and freshly ground black pepper
1 teaspoon chopped fresh basil
2 Tablespoons balsamic vinegar
6 cherry tomatoes
3 ounces fresh goat cheese
1 Tablespoon fresh basil, chopped, for garnish

1. Boil the beets until fork tender. Remove skin and cool. Slice each into 4 slices.
2. Remove ends and slice both the zucchini and yellow squash into 8 equal slices on a slight bias. Peel carrots and cut into sticks 2 inches long and 1/2 inch by 1/2 inch. Core the tomato
and slice into 4 equal slices. Clean the portabella mushroom and cut into 8 wedges. Cut the tough part (pale color) off the bottom of the asparagus spears and peel the lower half of the
spears, removing the tougher outside shell.
3. Blanch the carrot slices in boiling water for 2 minutes to partially cook them and cool them off in a bowl of ice water. Lay all of the vegetables out on a baking sheet (use one with
sides) and drizzle with the olive oil. Sprinkle with the kosher salt and freshly ground black pepper. Turn them over and coat the other side. Let sit for 15 minutes. Using either a stove top grill pan or a barbecue grill, grill the vegetables (reserving the marinating oil and juices) on each side, just enough to mark them and cook them slightly. The tomatoes cook very quickly. Do not overcook any of the vegetables. Remove from the grill to another baking sheet.

To make the vinaigrette, mix the chopped basil with the balsamic vinegar. Place in a small container with a lid. In a 1/4-cup measurer, pour in the reserved oil and juices, and fill the
remaining way with additional olive oil. Add to the container a few grinds of pepper and a pinch of salt. Cover and shake gently.

For assembly and presentation, place a 3-inch timbale mold (I use a 3-inch piece of PVC pipe that has a 3-inch inside diameter) on the center of a 12-inch dinner plate. Layer in the
vegetables in this order: 1 tomato slice, 2 zucchini slices, 2 beet slices, 2 yellow squash slices, 6 carrot sticks, and 2 mushroom wedges. Build each layer securely on top of each other and press down gently on the vegetables to firm up the stack. Remove the mold form. Decorate the plate with the 3 asparagus spears, 3 cherry tomato halves, and a sprig of fresh basil. Slice the goat cheese and arrange around the plate. Drizzle with vinaigrette and chopped basil. Serve.

Barbara Ernst Prey in Port Clyde: “40 Years Painting Maine”

An American painter with international reputation, Barbara Ernst Prey has been maintaining a studio and painting in Maine for over 40 years. The northeastern state has a long tradition in the history of American landscape painting, thinking of artists such as Hopper, Church, Homer, Wyeth—but few, if any, are women.

Over the many years of painting in Maine, Prey built a close and longstanding relationship with the local fishing community, which is fundamental to her subject matter.

Prey mostly works on site ‘en plein air’ and was always drawn to the unique landscape of Maine, examining and implementing her surroundings through the visual language of landscape painting. The exhibition is a synthesis of Barbara Prey’s dialogue with her immediate environs in the Port Clyde, ME area and her observations on the same location’s evolution over the course of 40 years.  40 Years Paining Maine further explores the strong watercolor tradition in Maine and with a woman painter, revising the male dominated art-historical tradition.

Barbara Ernst Prey’s work work resides in the Brooklyn Museum, the Smithsonian American Art Museum, the New-York Historical Society, the White House permanent collection, the private collections of Orlando Bloom and Tom Hanks, and in over one hundred American embassies and consulates worldwide. In 2015, MASS MoCA commissioned Barbara Prey to create the world’s largest known watercolor painting (8 by 15 feet) for its new Building 6, opening Spring 2017. Her creative repertoire extends across media to oil painting and illustration, the latter of which she contributed to the New Yorker for a decade.

Maine Blueberry and Almond Pancakes Recipe

“Mary Jo says the my pancakes are as good as her Grandma Dorothy’s, which is quite a compliment having tasted a few of her creations myself.  My pancakes get really crisp around the edges and are rather dense, just the way I like them.  The blueberries can be easily omitted and replaced with sliced bananas and walnuts or homemade granola. or just served plain.  However you prepare them, always serve them with pure maple syrup.” – Chef Michael Salmon, Hartstone Inn

Maine Blueberry and Almond Pancakes Recipe
by Chef Michael Salmon


1.. Mix dry ingredients (flour, baking powder and salt) in a bowl.  In a mixer, beat together the almond paste and egg yolks.  Add milk and mix.  Stir in the dry ingredients.  Add melted butter and extracts and mix.  Fold in the blueberries.  

2.  Beat egg whites until stiff.  Fold egg whites into the batter gently, just until combined.

3.  Pour batter, 1/4 cup per pancake, onto a hot griddle.  Cook until browned on the first side, flip and  continue to cook the other side. 

4.  Place the pancakes on a serving plate and garnish by sprinkling with powdered sugar and toasted almonds.  Serve with pure Maine maple syrup.


Camden Classic Cup – July 27-29, 2017

The Camden Classics Cup is one of the world’s most beautiful regattas – sailed where the mountains meet the sea off the lovely harbortown of Camden, Maine.   The Camden Classics Cup gives sailors the time of their lives with terrific on-the-water racing, and stellar onshore partying. 

Presented by Lyman-Morse at Wayfarer Marine in conjunction with the Camden Yacht Club and with support from the CYOA, the Camden Classics Cup is a celebration of both classic yacht racing and boatbuilding. Featuring 2-days of racing for sailboats and a panoramic backdrop for powerboats. Participants will have access to Lyman-Morse at Wayfarer Marine’s facilities, and a weekend of events in the lovely town of Camden are also planned! 



4 -6:00pm // Registration at Lyman-Morse at Wayfarer Marine – Brokerage Office


8am // Coffee and breakfast sandwiches $8 – The Rhumb Line – Lyman-Morse at Wayfarer Marine

9:00am //  Skippers’ Meeting – Lyman-Morse at Wayfarer

12pm // First Warning

5-7pm // Dock Party –  Lyman-Morse at Wayfarer Marine  


8:00am // Coffee & breakfast sandwiches $8  – The Rhumb Line – Lyman- Morse at Wayfarer Marine

10:00am // Maine Maritime Museum Parade of Sail, Camden Harbor – The Fleet will parade around Camden’s Inner Harbor. Scott Layton is in charge of line up! Make sure you send in your Parade of Sail form to Marnie. Bring gear to dress ship! We will proceed to the start line from the parade. Click here to download form

12:00pm // First Warning

6:30-10pm //Camden Yacht Club is the venue! We’re talking pig roast, raw bars, mini Lobster and crab rolls, too! Yummy!!

Jason Spooner Band to perform!   Open Bar! To buy tickets – call 207-236-4378 $60pp 

8:15pm // Awards Presentation

8:45pm // Fireworks! Yes we will be firing off the Big Shells over Curtis Island

10:00pm // Last Dance!

Fly Over Midcoast Maine in a WWII Fighter Plane!

In just three weeks, two of country’s most legendary WWII fighter planes will travel to Maine for the Owls Head Transportation Museums “2017 Wings & Wheels Spectacular”This year, a few lucky thrill-seekers will be able to take the ride of a lifetime! 

Rides are available Saturday and Sunday, August 5th and 6th on the B-25 Mitchell and the B-17 Flying Fortress. This is the ultimate gift for the veteran, aviation enthusiast, or history-buff in your life. Tickets are sold on a first come, first serve basis and will not last long, so order yours today!

B-25 Mitchell
“Axis Nightmare”
Visiting from the Tri-State Warbird Museum, the B-25 Mitchell is a twin-engined aircraft that is most famous as the bomber used in the 1942 Doolittle Raid during WWII. The B-25 has a combat range of 1,350 miles and top speed of 275 mph.
To purchase tickets, contact Val at 207.594.4418
Rides Available: 12  *  Cost: $450/pp
Rides sold through Owls Head Transportation Museum.

B-17G Flying Fortress
“Sentimental Journey”

First used for combat by the British Royal Air Force in 1941, this heavy bomber bristled with heavy armament and was legendary for returning home after brutal assaults. B-17Gs served in almost every theater of WWII and dropped over 640,000 tons of bombs. Part of the Commemorative Air Force Squadron, this is one of less than ten B-17Gs still flying in the world today.

Rides Available: 24  *  Cost: $425-$850/pp
Click here to purchase tickets online!
Rides sold through the Arizona Commemorative Air Force.

Maine Open Farm Day – Sunday, July 23

Open Farm Day is an annual family adventure in which farms throughout all 16 counties open their gates to offer the public an opportunity to learn about the business of agriculture. Open Farm Day gives families the chance to visit local farms throughout the state.

Farms around the state participate to commit to ensuring the sustainability of agriculture. Maine’s farming industry has given back to their communities by providing a forum for education and learning in a fun atmosphere. Many farms will have demonstrations, displays, farm-raised products for sale and animals and crops to experience. Activities include barn and field tours, milking, hay rides, petting zoos, nature trails, beautiful scenery, samples for tasting and refreshments.

A list of participating midcoast farms:

Appleton Creamery

11 a.m. to 4 p.m., 780 Gurneytown Road, Appleton.

Appleton Creamery is a small-scale goat dairy, handcrafting award-winning fresh and aged goat cheeses daily. Meet the goats, sample some cheese, and view the cheese room. Learn about these entertaining and useful animals. The farm stand will be open with farm products for sale and the pizza oven will be going!

Brae Maple Farm

10 a.m. to 3 p.m., 233 North Union Road, Union

Walk through the MOFGA-certified market gardens and visit the donkeys. Wander through the Master Gardener Volunteer demonstration raised-bed vegetable gardens, lasagna garden, dyeing and drying garden, medicine wheel and heritage gardens. Demonstrations include woodturning, spinning, and building twig fences. Informational beekeeping display by the Knox-Lincoln Beekeeper Association. Special children’s activities include searching for hidden fairy houses and cutout photo boards. Herbal refreshments and recipes.

ME Water Buffalo Co.

10 a.m. to 3 p.m. 232 Old County Road, Appleton

Maine’s only water buffalo farm invites you to meet the herd of buffalo and learn about what they do. Pasture hayrides throughout the day to get up close to the water buffalo. Buffalo calves to cuddle, Nigerian dwarf goat babies to pet and chickens to feed! Water buffalo dairy products to sample. Farm products available for purchase at the farm store.

Savage Oakes Vineyard & Winery

10 a.m. to 5 p.m., 174 Barrett Hill Road, Union

Talks and tours of the vineyard and blueberry fields. Belted Galloways on display.

10 a.m. – 3 p.m. 410 N Union Road, Union
Organic Medicinal Herb, Vegetable and Goat Farm We will be offering farm tours throughout the day of our gardens and fields. We will discuss the use of the medicinal plants and vegetables that we grow for our products. We’ll discuss some of the ways we manage the farm, like the use of our cashmere goats for land management and fiber.

Seacolors Yarnery at Meadowcroft Farm

10 a.m. to 5 p.m., 45 Hopkins Road, Washington

Tour of yarnery and hands-on show and tell of superfine genetics. Border collie demonstrations. Big sale on old stock and odd-lot blankets.

Beau Chemin Preservation Farm

10 a.m. to 3 p.m., 1749 Finntown Road, Waldoboro

MOFGA-certified organic you-pick raspberries are for sale, and possibly other small fruit. Heirloom and endangered breeds of livestock include soay, Leicester longwool and California Variegated Mutant sheep, part-Icelandic goats, a Suffolk Punch draft horse, and five breeds of ducks. Antique spinning wheels and other fiber-processing tools are on display and products for sale.

East Forty Farm and Dairy

10 a.m. to 3 p.m., 2361 Friendship Road, Waldoboro.

Learn how milk is transformed into cheese and sample a variety of styles of cow’s milk cheese. Meet the cow, horses, and chickens. Watch a demonstration of a sawmill.

Maine Alpaca Experience – Northern Solstice Alpaca Farm

10 a.m. to 4 p.m., 141 Crosby Brook Road, Unity

Learn about the joy of raising alpacas. Take a selfie with your favorite alpaca and enjoy shopping in the farm store filled with incredibly soft alpaca clothing, yarn and toys. Hike the Hill to Sea trail located on the property.

Royer Valley Farm

10 a.m. to 3 p.m., 124 Valley Road, Brooks

A diversified livestock farm growing meat rabbit, poultry and hogs. Livestock is the foundation of the farm business, all grown with a high level of sustainability and natural farming practices. They plan to establish gardens, a farm store, honeybees, maple syrup, commercial kitchen, and petting zoo.

Coconut Mango Mojito Recipe

This delicious mojito, along with several other drinks can be enjoyed for just $5 during our Cocktail Hour!  It’s offered every night from 5-6:30pm and each cocktail comes with a complimentary hors d’ oeuvre. Enjoy them at home with this easy recipe.

Coconut Mango Mojito

6-8 fresh mint leaves
2 1/2 ounces of mint simple syrup 
1 ounce of coconut rum
1 1/2 ounces of club soda
1-2 ounces of mango puree
the juice of one lime

To make the mango puree, combine 1 peeled + chopped, ripe mango in a food processor (or high speed blender) with the juice of 1 lime, and process until smooth (or at least almost smooth).

In the bottom of a glass, add 1 ounce of simple syrup and the mint leaves.  Muddle with a muddler or use the clean bottom of something blunt, like a screwdriver!  Add ice to the glass, and pour rum, syrup, mango puree, lime juice and club soda over top.  Mix and serve with a with an additional sprig of mint. ( Recipe makes one mojito.)

Experience Lobster Fishing – Go on a “Morning Haul”!

Lobsters, lobsters, lobsters!  Join Camden Harbor Cruises  for this 1 hour interactive lobster fishing demonstration.  Help haul, bait & re-set their lobster traps. This once in a lifetime hands-on experience is sure to be a blast-don’t forget your camera and sense of adventure!  We’ll  happily add this outdoor activity to your reservation!

Looking for more fun?  We have it with an Eco Tour also offered by Camden Harbor Cruises!  This 1 1/2 hour tour we will travel across the bay to a remote seal habitat.  On our way we look for birds and marine life.  Past trips have seen wildlife such as sunfish, porpoise, grey seals, harbor seals, eagles, osprey, coots, terns, eider ducks and many many more.  In addition, you will haul a lobster trap to see whats lurking on the bottom of the ocean floor.   Book our Whatever Floats Your Boat Package and it will include this trip plus two night’s lodging, our five course dinner for two, sumptuous breakfasts each morning and a lobster roll picnic to enjoy on-board!