At last Saturday’s farmer’s market on North Haven, there was a wealth of produce, meats and cheese to stock up on.  There was also a table filled with home-baked pies and cakes; but since I was extensively doing my own baking, I didn’t choose any of those luscious looking desserts even though they were all very tempting, especially the chocolate cream pie (center).

Standout goodies at the market included a selection of pies, Sheep Meadow’s wonderful honey and lamb and display of yogurt and flowers from Turner Farm  

A special product was a beautifully wrought apple cider vinegar infused with tarragon, made by Cider Hill Farm.  I used it as the basis for salad dressing all week: a 4 to 1 ratio of good olive oil, the vinegar and about a tablespoon of North Haven honey, salt and pepper.  Whisk it all until emulsified.

Lower right is the vinegar; left, North Haven honey

One of our dinners early in the week started with cream of pea soup from fresh English peas that I had bought at the Portland farmer’s market.  You’ll need about 4 pounds in the shell to yield about 3 to 4 cups.  Shelling is surprisingly fast once you get the rhythm.  Saute shallots and onions, add the peas and cover with about 4 to 5 cups water, mild chicken stock or vegetable stock.  Simmer until tender, about 10 minutes.  Puree in blender and pass through a food mill if you want a smooth puree.  Add heavy cream and garnish with bacon chips, tarragon or chives and croutons.

Grilling kissed by the sea mist

The beef was simply grilled over an open fire in the fireplace cookery set on the rocks overlooking the Thoroughfare; the carrots done on the barbecue were smoked with applewood.  The potatoes were done over the open fire and then finished off on a covered grill to smoke with applewood.

Grilled and smoked new potatoes

Dinner: beef grilled on the open fire; cream of pea soup; fire-roasted carrots

The beef roast that I brought up was from Bisson’s where a 4-inch thick sirloin steak is cooked like a roast on the open fire.

Strawberry pie (see June 22nd post for recipe)

Up next: more cooking by the sea