Visit the Coastal Maine Botanical Gardens in Boothbay for “Gardens a Glow” – the biggest and brightest light display in Maine! With over 500,000 energy efficient LED lights decorating over 14 acres of their central gardens, it is a special event for couples, friends or the whole family.
From the lights, to the s’mores pit, popcorn stand and special art exhibits, Gardens Aglow has something for everyone. Experience the magic!!
(Boothbay is located a little under an hour away from the Hartstone Inn)
November 17 – December 31, 2017
Thursdays through Sundays, 4-9 p.m.
(Closed Thanksgiving and Christmas Eve)
The recently opened Langlais Sculpture Preserve, located just 16 miles from Camden in Cushing, Maine features the work of Maine born artist, Bernard Langlais. Open year round from dawn to dusk, the unique, edgy and very imaginative sculptures Langlais created are engaging to both young and old. Langlais, who died in 1977 at age 56, was born in Old Town and is best known in Maine for his 62-foot Abenaki Indian in Skowhegan. Known by his nickname, “Blackie”, he settled in Cushing in the 1960s, moving away from a successful art career in New York. He began assembling sculptures from wood, populating his 90 acres with hundreds of pieces, mostly sculptures of animals and an occasional human figure – Richard Nixon, most notably. “Tricky Dick” is part of the installation in Cushing, along with “Local Girl,” Langlais’ whimsical homage to Christina Olson, the subject of Andrew Wyeth’s painting “Christina’s World.” There are a dozen sculptures along a small walking trail, which is open daily, dawn to dusk.
Langlais,’ widow Helen who died in 2010, willed the homestead and thousands of pieces of art to the Colby College Museum of Art which partnered with the Kohler Foundation of Wisconsin to preserve the art and the property. In turn, the Georges River Land Trust assumed ownership of the property and is managing its day-to-day operations as a nature and cultural preserve. The Langlais home and his studio, which was left virtually untouched after his death is also open with hours that vary seasonally.
See Bernard Langlais’ complete bio here. Find the map of the entire Langlais Art Trail here.
The Penobscot Language School in Rockland is offering a comprehensive and fun Sushi Making Class! This course will cover the basic steps needed to prepare and enjoy sushi with family and friends! During the four hour class, participants will learn to prepare sushi rice, slice vegetables for sushi rolls, slice sushi-grade fish, roll California inside out rolls and prepare both spicy tuna and vegetarian rolls. In addition, attendees will prepare maki, nigari and tomato-egg sushi, present sashimi, use nori seaweed, and more! Of course sampling and enjoying the sushi created will also be a delicious part of the evening!
Offered both Thursday, November 9, 2017 from 5pm – 9pm or Thursday, November 30, 2017 from 5pm – 9pm
$75 per person or $135 for two people registering together.
Have you visited the United Farmers Market of Maine, located in nearby Belfast? This market offers much more than local produce including local meat, poultry, live lobsters, cheese, bread, baked goods, chocolates, fresh pasta, cut flowers, yarn, honey, fresh eggs and more! There are many talented, local artists and artisans as well showcasing pottery, jewelry and handmade paper – just to name a few! Go hungry as there’s a large selection of ready to eat food, everything from pizza and ice cream to both Thai and Mediterranean cuisine. They are open every Saturday from 9am-2pm and it’s indoors! That means rain or shine and YEAR ROUND! Add this to your “to do” list for your next visit!
Friday, October 20 – Sunday, October 22, 2017
This three day event at Hope Orchards is packed with live performances, local food pairings, and of course – loads of apples! Tastings, complete with pairings of local cheeses/meats and shows each night their newly renovated, two-story barn too!
From their website:
Friday: Start the variety weekend Friday evening by sampling over 20 varieties of Maine grown apples and pears with pie by the slice from Washington General from 6:00pm – 7:00pm followed by the “delicious” themed Story Slam at 7:00pm. The Story Slam is a shared event with Sweet Tree Arts and Hope Orchards. Each storyteller tells their story around the theme of ‘delicious’. These are personal stories that are told and not read. Stories may contain adult content. Story Slam tickets are $15.00 (shipping additional). Tickets are available at Sweet Tree Arts, at the Orchard or you can purchase tickets online now!
Saturday: All varieties available for tasting, pairing and purchase all day until 5:00pm. Maine Street Meats will join us from 11am – 4pm for variety pairings. Pre-concert variety tasting, paring and purchase with pie by the slice from 6:30PM – 7:00PM. Doughty Hill featuring veteran musicians Sid Stutzman (vocals, guitar, mandolin), Dawn Potter (vocals and fiddle), Brian Smith (vocals, guitar, bass), and Dan Sharrow (vocals, percussion, bass) from 7:00pm – 9:00pm. The band performs an engaging mix of bluegrass, folk, rock, Irish, blues, and original tunes, with a focus on tight harmonies, virtuoso leads, and an entertaining acoustic edge. Doughty Hill tickets are $12 (shipping additional). Bring your dancin’ boots and try out our new dance floor upstairs in the barn! Tickets are available at the Orchard or you can purchase tickets online now!
Sunday: All varieties available for tasting, pairing and purchase all day until 5:00pm. Appleton Creamery and State of Maine Cheese will join us from 11:00am until 4:00pm for delicious cheese pairings. The Gawler Family and Bennett Konesni will play from 3:00pm to 5:00pm. Pie by the slice available from Washington General. The Gawler Family with Bennett Konesni tickets are $15 (shipping additional). Tickets are available at the Orchard or you can purchase tickets online now!
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. They are open daily August 1st – first frost, early-mid October. 9:00 AM – 5:00PM.
by Chef Michael Salmon
3 Bosc pears
1/3 cup walnut halves
1/3 cup dried cranberries
3 Tablespoons walnut oil
2 Tablespoons port wine
2 Tablespoons brown sugar
1/4 teaspoon Kosher salt
2 Tablespoons cumin spice mix (recipe below)
10 oz baby spinach
1/4 pound Maytag bleu cheese (or other good quality creamy bleu cheese)
Honey and walnut dressing (recipe below)
- Preheat oven to 400 degrees.
- Peel the pears and cut in half lengthwise. Remove the core and stem with a melon-baller and cut each half into 3 equal wedges.
- In a medium sized bowl, whisk together the walnut oil, port wine, brown sugar, salt and cumin spice mix. Add the pear wedges, walnut halves and dried cranberries and toss to evenly coat.
- Place a silpat mat or piece of parchment paper on a baking sheet and spread out the pear mixture on top. Roast in the preheated oven for 10 minutes. Remove and cool to room temperature.
- To serve, toss the baby spinach with enough of the honey and walnut dressing to coat. Arrange the roasted pear wedges on the plate and sprinkle with the cranberries, walnuts and crumbled bleu cheese.
Honey and Walnut Dressing
1/2 cup walnut oil
1 Tablespoon crushed walnuts
1 Tablespoon minced shallot
2 Tablespoons sherry vinegar
2 teaspoons Dijon mustard
2 Tablespoons honey
Kosher salt and freshly ground black pepper
- Heat the walnut oil in a small saucepan over medium heat. When it gets very warm (not hot), add the crushed walnuts and shallots and allow it to steep off the heat until cool.
- In a medium-size bowl, whisk together the vinegar, mustard and honey. While whisking, slowly drizzle in the cooled walnut oil until incorporated. Season with salt and pepper to taste.
Cumin Spice Mix
1/2 cup light brown sugar
2 Tablespoons chili powder
1 1/2 teaspoons ground cumin
2 teaspoons whole cumin
1 teaspoon ground coriander
1/2 teaspoon ground cardamom
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cayenne pepper
2 teaspoons whole anise seeds
Mix the sugar and spices together.