Endless Summer Flower Farm, located just two and a half miles from downtown Camden is a favorite destination of both Hartstone Inn guests and locals alike. Featuring spectacular dahlia gardens, the over 180 varieties are a breathtaking sea of colors. Do you garden? They have over 2500 plants that are all labeled and available to purchase! Do you enjoy photography? Bring your camera as there are so many beautiful flowers and lush gardens to capture! Want to take a bouquet or just a few stems home to adorn your kitchen table? They have small and large ready-made bouquets and a wide selection of precut stems. In addition, they cut flowers for both and weddings and special occasions, and their blooms are available locally to florists and caterers.
We guarantee, these are not your average gardens and definitely worth a visit! For directions and more information, click here.
Believe it or not, Thanksgiving is just around the corner! Leave the cooking and dish washing behind and spend Thanksgiving with us at the Hartstone Inn. Choose one of our 22 well appointed guest rooms and make it a special holiday getaway sure to be remembered for years to come.
Our Thanksgiving Dinner Package includes two nights lodging, sumptuous breakfasts each morning and a five-course, gourmet Thanksgiving dinner for two. Upon arrival, find champagne and homemade chocolates in your room, including pumpkin truffles.
View our Thanksgiving Dinner Package Rates here. Click here to check room availability.
We have two seating times for our holiday dinner, 2:00 pm or 5:30 pm. The menu is as follows:
- Maine Lobster and Portabella Mushroom Tartlet with a Parmesan Gratin
- Butternut Squash Soup with a Honey-Nutmeg Cream
- Cranberry-Lemon Sorbet
- Herb-Roasted Turkey with a Sausage-Apple Stuffing and Shallot-Smashed Potatoes with a Sage Gravy
- Pumpkin Soufflé with a Spiced Crème Anglaise
September 25-28, 2014
From the CIFF website:
“Nestled against the mighty Atlantic during fall’s explosion of color, the Camden International Film Festival becomes a uniquely intimate setting to experience the very best in international documentary film. Recognized as one of the top 25 documentary film festivals in the world, one of the 12 best “small town” film festivals in the US and New England most respected documentary event, CIFF highlights work that shows dedication to craft and a unique and artistic approach to telling a darn good story. We like films that blur the line between fact and fiction, films that inspire, inform and entertain.”
View the list of 2014 films here.
Sound like fun? Purchase a festival pass here.
Tired of the same old, same old for breakfast? Try something healthy and new with Chef Michael’s Hartstone Granola recipe. It’s great by itself, just add milk. Or, serve it with yogurt and fresh fruit. Here at the Hartstone Inn, we serve it layered in our Lemon Mousse Trifle with a Banana Bread and a Berry Sauce. Another idea – bag it up or put in glass Mason jars as a homemade gift!
by Chef Michael Salmon
6 cups old-fashioned oats
1 1/2 cups wheat germ
1 cup wheat bran
1 cup oat bran
1 cup sliced almonds
1 cup walnut pieces
2 cups brown sugar
2 cups shredded coconut
3/4 cup sesame seeds
1 cup dried powdered milk
1/2 cup honey
1/2 cup maple syrup
1/2 cup canola oil
2 teaspoons vanilla extract
1 cup raisins
1 cup dried cranberries
- Preheat the oven to 350 degrees.
- Spread the oats out on two baking sheets with sides and toast for 15 minutes.
- Mix together the remaining grains, nuts, brown sugar, coconut, sesame seeds and dry milk in a large bowl.
- In a small bowl, mix together the honey, maple syrup, oil and vanilla extract.
- When the oats are toasted, add them to the large bowl with the grains along with the honey mixture and mix well. Spread the mixture out on the two baking sheets and bake for 15 minutes, stirring occasionally.
- Remove from the oven and mix in the cranberries and raisins.
- Cool and store in an airtight container, for up to 1 month.
Date: September 19, 20 & 21, 2014
Time: Gates open at 9am
Location: Unity, 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 and environmentally friendly living items and much more.
It is the perfect time of year for chilled soup and Chef Michael’s Summer Gazpacho is sure to please on a hot day! Have a garden? Gazpacho is a great way to utilize your crop of cucumbers and tomatoes!
Chilled Summer Gazpacho with an Herbed Sour Cream
by Chef Michael Salmon
2 medium-sized beefsteak tomatoes
1 small Vidalia onion
1/2 English cucumber (also known as seedless cucumbers)
1/2 red bell pepper
32 ounce tomato juice
8 ounce V8 juice
2 Tablespoons extra virgin olive oil
1/4 cup rice wine vinegar
1/8 teaspoon freshly ground black pepper
salt to taste
- Core the tomatoes, cut them in half across the equator to expose the seeds and gently squeeze out the seeds. Dice the tomatoes, onion, cucumber and bell pepper into 1/2-inch cubes. Slice the scallions. Combine all the ingredients, mix and refrigerate, covered, for at least 2 hours. May be made up to 2 days in advance.
Herbed Sour Cream
1/2 cup sour cream
4 sprigs fresh cilantro, finely chopped
1 scallion, green part only, finely chopped
1/2 teaspoon of Caribbean dry spice mix (recipe, page 155)
salt to taste
- Mix all together.
8 red cherry tomatoes, cut in half
2 medium-sized golden tomatoes, cut into 8 wedges
8 sprigs of cilantro
- Ladle the soup into the desired serving bowls and decorate with a scoop of the herbed sour cream, 2 cherry tomato halves and 2 golden tomato wedges. Top with a sprig of cilantro and serve.
Saturday, August 9th 10am-6pm & Sunday, August 10th 10am-5pm at the Samoset Resort in Rockland, Maine.
The Samoset Fine Craft Show (formerly the Blue Hill Fine Craft Show) is an invitational showcase of 40 of Maine’s best craftsmen, many of whom have won national awards and show at the most prestigious venues in the country. Items include jewelry, clothing, home accessories, woven rugs, pottery, kitchen accessories, woven scarves, lighting, blown glass and more.
Admission is $5 and children under 16 are free. Click here for more information.
Join Chef Michael in his Hartstone Inn kitchen for a cooking class weekend, covering a wide range of topics from regional and ethnic cuisines to seasonal and holiday offerings. Classes are informative, entertaining, and of course, filled with delicious food. Weekend packages are $357 – $575 and include two nights lodging, breakfast each morning, afternoon cookies and tea, our five course Chef’s Tasting Dinner Menu for two and enrollment for one in the cooking class. Additional enrollment into the cooking class is $45 per person. Classes are held on Saturdays some Sundays from 1-3 in the afternoon.
Live locally? We’d love to have you join us for class as well! This years class topics include French Specialties, Maine Seafood, Spanish Tapas, Hartstone Brunch and more!
Click here for the complete schedule of classes and for specific class dates and topics.
Wednesday, August 6th, 2014
ALL KITCHENS (ADVANCE PURCHASE): $25
ALL KITCHENS (DAY OF TOUR): $35
INDIVIDUAL KITCHENS: $10 EACH
Visit 9 uniquely-designed kitchens in Camden, Rockport, Lincolnville and Northport, Maine and enjoy tastings from talented area chefs. Our very own Chef Michael will be in kitchen #5 in Camden in the morning!
Click here for the map included with each ticket showing the location of the kitchens.
Door prizes – Enter to win a basket of Stonewall Kitchen Gourmet Foods!
Raffle Tickets – Enter for a chance to win a gift certificate to Seabright Pizza, Francine Bistro or Shepherd’s Pie!
For additional information, click here.
All proceeds benefit Merryspring Nature Center, a non-profit, privately owned park and educational center in Camden and Rockport with nature trails and gardens open to the public every day. This member-supported organization offers talks, classes, and workshops throughout the year.