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Maine Fairs & Festivals
June 13, 2011 – 10:45 am
It’s June and that means the start of festival season. Here in Maine there are dozens of festivals and fairs scheduled throughout the summer & fall.
If you’re here in Maine to sail or just for a visit be sure to include these on your Maine travel itinerary.
June
Lupine Festival, June 17-19, Deer Isle/Stonington – The 10th annual celebration of Island springtime: garden tours, local foods supper, open studios, boat-plane-schooner trips, quilt show, craft fair, kids activities.
Windjammer Days Festival, June 21 & 22, Boothbay – A yearly celebration (49th this year) of Boothbay Harbor’s rich maritime history. Several Maine windjammers will sail into Boothbay Harbor for an antique boat parade, a parade, fireworks over the harbor, creative kids programs and games, free concerts, and an arts and crafts fair.
July
North Atlantic Blues Festival, July 16 & 17, Rockland - The North Atlantic Blues Festival is an annual two-day blues music festival featuring national blues performers and considered one of the most prestigious on the East Coast. The festival is held at the Public Landing in Rockland, Maine, overlooking the picturesque Rockland Harbor. Some of the top names in blues music have be featured at this prestigious East Coast festival. In addition to all day live entertainment, the festival has vendors selling a wide array of food, drinks and crafts.
Yarmouth Clam Festival, July 15-17, Yarmouth – In it’s 46th year the festival includes an arts and crafts show, musicians, parade, canoe, kayak & road races, Clam shucking contest and food tastings.
August
Maine Lobster Festival, August 3-7, Rockland – 64th annual Maine Lobster Festival will include the world’s greatest lobster cooker, a sea goddess pageant, a big parade, top notch entertainment, an international crate race, fine art, talented crafts people and vendors, US Navy ship tours, all you can eat pancakes, free shuttle service, US Coast Guard Station tours, professional and amateur cooking contests, marine heritage, road races, kids events, over 20,000 pounds of lobster will be served!
Great Falls Balloon Festival, August 19-21, Auburn/Lewiston – The festival sitting on the banks of the Androscoggin River has attracted about 100,000 people, both locals and tourists annually. The festival takes place in several parks and plazas where the balloons lift off and feature rides, games, music, and trade booths. Now in it’s 17th year.
Union Fair & Maine Wild Blueberry Festival, August 20-27, Union – A classic event celebrating agriculture in the state of Maine. The fairgrounds are nestled among the rolling hills and beautiful farmlands in Union, Maine. There are activities and entertainment for all age groups.
September
Windsor Fair, August 28 – Sept 5, Windsor – This fair has been celebrated since 1888. It is a large progressive fair with extensive agricultural, crafts and art exhibits. Large midway, animal pulling events, harness racing and mechanical pulls.
Camden Windjammer Festival, September 2-4, Camden - The Camden Windjammer Festival is a community-led celebration of Camden’s maritime heritage and living traditions. the Maine Windjammer fleet will sail into the harbor where you can visit each vessel. There is also a schooner talent show, fireworks, chowder challenge, lobster crate race, build a boat contest, and a maritime heritage fair.
Common Ground Fair, September 23-25, Unity – The Common Ground Country Fair is a celebration of rural living that promotes organically grown Maine produce, alternative lifestyles, and a common ground for a variety of organizations. It features demonstrations, Maine organic produced foods and crafts and livestock exhibits.
Casting Off & Your Crew
May 27, 2011 – 3:38 am
Spring is one of the busiest times of year on the boat and in the barn. This year it’s wonderful to have familiar faces returning. Toni (Hoot), Scott (Scoot) and Alan (Mouse) arrived early this spring to get a jump start on outfitting. As usual spring is a flurry of activity and with the winter cover off the pace only quickens.
Tomorrow morning we set sail for the first windjammer cruise of 2011. The cabins are painted. The rigging is done. The sails are in place. The galley is stocked. The bunks are made. With the hoist of the sails we’ll be feeling the salty Maine breeze on our faces for the first time this year – a moment we’ve been looking forward to since last October.
So as we leave the harbor for the first of many adventures this summer we leave you with this thought…
Twenty years from now you will be more disappointed by the things that you didn’t do than by the ones you did do. So throw off the bowlines. Sail away from the safe harbor. Catch the trade winds in your sails. Explore. Dream. Discover.
–Mark Twain
A Mindful Vacation = A Maine Windjammer Cruise
May 26, 2011 – 5:12 pm
“Vacations are good for your health.” The other day we stumbled upon a great article about taking a mindful vacation to recharge and clear your head. We all get into the routine of day to day life whether a stay-at-home mom, full time worker bee, busy executive or retired and living it up. Every now and again it’s good to change the view, shake things up and get out of town if only for a day or two. Vacations are something we all look forward to for a fun time but they can also help renew your creativity and recharge your productivity.
In this article from CNN there is a line similar to what often hear from our passengers as their trips is ending or in notes that come after they’ve returned to non vacation life at home.
“…the power of a vacation to help gain insights, appreciate the present moment and return to “real life” with a renewed sense of excitement.”
Windjammer vacations are the perfect place to get a change in scenery while we sail along the pine scented coast of Maine whether you’re sitting on the bow of the schooner or on the beach watching the tide come in. The perfect place to unwind. The perfect place to let hectic go and tranquility take over. A windjammer cruise on the J&E Riggin is a mental health vacation – not to mention fun!
So come for a sail; we’ll help you recharge and your boss can thank us later!
It’s Grilling Season!
May 23, 2011 – 11:45 am
It’s May and the smell of grilling throughout a neighborhood during the dinner hour is a smell that lets me know that we’ve firmly arrived in summer. Grilling is easy and healthy and we Americans just love it. There are a few simple techniques that can make your grilling almost foolproof. I have also included a few websites should you be looking for even more information.
A few tips for successful summer grilling:
- Clean the grates well either after each use or before beginning to grill. They are easier to clean when still warm so you may want to get into the habit of brushing the grill just after you’ve finished cooking. In either case, use a stiff bristled grill brush to do the job.
- Gauging the heat is easy. If you can hold your hands two inches above the grates for less than two seconds, your grill is on high heat, seven seconds for medium and somewhere in between for medium rare. If you are building a charcoal fire or have a grill with more than one temperature gauge, give yourself an area with lesser heat so that you can transfer food if it starts to cook too fast.
- There are several ways to insure your food doesn’t stick to the grill. One is to clean it well as mentioned above. Another is to oil it by lightly oiling a kitchen towel or paper towel and while holding the towel with tongs, rub it on the heated grate just before placing your grill items on. The oil will burn off if you do this too early. Also, if your food sticks to the grill, it may be that you need to leave it on longer before turning it.
- Food safety is important when grilling. When basting with a sauce, reserve some at the beginning and do not serve the sauce that has been touched with the basting brush. When basting with a marinade, stop basting 5 minutes before you are done grilling. When using any grill utensils that have touched raw meat or fish, either use a new utensil or clean the original one well with hot soapy water. Do not transfer grilled food to the same platter that touched raw meat or fish, but again, either use a new one or clean it well.
- For a comprehensive list of grilling techniques go to www.barbequen.com.
Grilled Chicken, Red Onions and Potatoes with Dill
If you are like me, and can’t find the grill the first time you decide at 5:30 that you’ll be grilling, planning on dinner at 6 and then searching all over the shed and barn for the grill, finally finding it and don’t have a fresh canister because your husband used it for some such boat project in December and can’t find any more new canisters, then broiling is also a good option.
4 chicken breasts, trimmed (7 if you are planning on the salad recipe)
1 large red onion, sliced into 1 inch wedges
4 to 8 small or medium red-skinned potatoes
1/2 teaspoon salt
1/8 teaspoon freshly ground black pepper
Mustard and Dill Marinade:
1/2 cup fresh lemon juice
1/4 cup extra virgin olive oil
1/4 cup Dijon mustard
2 tablespoons water
1/2 teaspoon Worcestershire
2 tablespoons minced garlic or 3 cloves
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 cup lightly packed fresh dill, minced
In a medium bowl whisk all of the marinade ingredients together. Divide the marinade in half and place the chicken and 1/2 of the marinade in a zip lock. Marinate for at least 15 minutes and up to 24 hours. In a medium stockpot boil the potatoes in salted water until the potatoes are almost cooked through. Gently drain the potatoes and cool completely. Sliced the potatoes in half and toss gently with onions in the rest of the marinade. Preheat grill to medium-high heat and grill the chicken, potatoes and onions until the chicken is cooked through and the potatoes and onions are tender. About 5-8 minutes each side for the chicken. The chicken will take the most time and the potatoes the least. Salt and pepper while on the grill. Remove from heat and let the chicken sit covered for 5 minutes before serving. To broil instead, heat broiler on high heat and place chicken breasts, potatoes and onions on broiler pan 4 inches from heat. Broil for 4-6 mi
nutes each side for chicken and remove potatoes and onions when they are tender inside and dark golden on the edges.
Serves 4
Chicken and Asparagus Salad with Dill
This is a great recipe to use with the leftovers. Plan on extra chicken and add any leftover potatoes or onions if you wish.
1/2 cup chopped fresh parsley, lightly packed
1/4 cup chopped fresh dill, lightly packed
1/4 cup fresh lemon juice
1/2 cup mayonnaise
1/2 teaspoon Worcestershire
2 teaspoons olive oil
1 bunch asparagus, ends removed and cut into 1 inch pieces
1 tablespoon minced garlic
1/2 teaspoon salt
1/8 teaspoon freshly ground black pepper
3 chicken breasts, cooked and diced
1/2 half head of Romaine lettuce, chopped and cleaned
juice from 1/2 lemon
3 tablespoons extra virgin olive oil
1/2 teaspoon salt
1/8 teaspoon freshly ground black pepper
In a small bowl, whisk parsley, dill, lemon juice, mayonnaise and Worcestershire. Heat a medium sized skillet over medium high heat. Add the olive oil and then the asparagus. Cook the asparagus until almost tender and add the minced garlic. Cook for another 30 seconds to one minute. Combine asparagus with the chicken and dressing and chill. Dress the lettuce leaves with the olive oil, lemon juice, salt and pepper. Serve the chicken salad on a bed of the dressed lettuce.
Serves 4-6
Ice Cream Cookie Sandwiches
There are so many chocolate chip cookie recipes out there, but I’ve tested quite a few and this one is really good.
Chocolate Chunk Cookies
1 cup butter (2 sticks)
1 cup granulated sugar
1/2 cup brown sugar, firmly packed
2 large eggs
2 teaspoons vanilla extract
2 cups flour
1 teaspoon baking soda
1 teaspoon salt
2 cups dark chocolate, cut into chunks
6 to 7 cups vanilla ice cream approximately, softened
Garnish:
Chocolate or rainbow sprinkles
Preheat oven to 350°. In a medium bowl, cream together the sugars and butter. Add the eggs one at a time until the mixture is fluffy. Add the vanilla. Sift together the flour, baking soda and salt and add to the creamed mixture. Add the chocolate and stir only until mixed. Using an ice cream scoop or a spoon, scoop 1/4 cup of dough into a ball and place six balls per baking sheet. Bake for 9-10 minutes or until the edges are golden. When the cookies have cooled, scoop the softened ice cream onto the bottom of a cookie and top with another. Roll in the sprinkles and wrap in waxed paper. Repeat with the rest of the cookies. Freeze for at least 30 minutes.
Makes 12-14 cookies or 6-7 sandwiches
From Windjammer News /It’s All About the Food™: May 2011
Copyright © 2006 Baggywrinkle Publishing, Anne Mahle
For more recipes from Chef Annie visit her food blog at www.AtHomeAtSea.com
Maine Windjammer J&E Riggin Launches New Website
May 19, 2011 – 3:10 pm
Please forgive us in advance be we are taking a little trip back in time and going a little techno here for this post.
When Captains Jon & Annie took over stewardship of the Schooner J&E Riggin in winter of 1997/1998, as part of the package of boat and business, they inherited a one page website; that winter they upgraded to a multi-page site. A lot had changed on the web since 1989. Even 10 years later changes were still happening as travelers researched their vacations more online and less in traditional print – and it hasn’t slowed down since.
It was 7 years before the website would be worked on again. With the launch of a new and updated website in 2005 they were looking good on the web.
It’s now 6 years later. Looking back at the first website we laugh at how outdated it looks. Websites have come a long way since they first started appearing in the early ’90′s. As we went into this project we took years of notes, comments and recommendations into consideration. We wanted to make something functional, easy to navigate – a website that showcased the historic schooner, delectable food, breathtaking scenery and the camaraderie that is a huge part of our windjammer vacations. We hope you find this new site both helpful and easy to use.
What we love most about this site, it’s not just one thing. We love that every photo on the site was taken by one of our passengers; we love reading all the letters and emails you send us with comments and compliments about your sailing vacation and that now line the right side of every web page; we love the new colors reflect the warm feeling we get when you step aboard; and we love that we’re able to keep doing what we’re doing because you come back to sail with us time and again and recommend us to your friends and family (over 65% of you every year)!
So go have a look at the new Maine Windjammer website and let us know what you think.
Free Things To Do in Maine – Part 1
May 19, 2011 – 11:03 am
On your Maine vacation you may want to stop and enjoy some of the wonderful things our great state has to offer. It is with this in mind that we’ve compiled a list of 50 free activities that we will post over the next few months.
- Visit art galleries - Blue Water Fine Arts featuring Barbara Ernst Prey’s watercolors in Port Clyde, Harbor Square Gallery in Rockland, Neal Parent’s Gallery in Belfast, and Bayview Gallery in Brunswick.
- Pick up a free map/guide from the Damariscotta River Association and explore the dozen or more easily accessible places on their more than 1,000 acres.
- Lace up your walking shoes and challenge yourself to a long march over Mount Megunticook, a sprawling mountain that dominates the Camden Hills range and is the highest of the summits. Park free of charge in a small, grassy field to the left and in front of the gatehouse at Camden Hills State Park.
- Mid-May through June at the Brunswick-Topsham Hydro Station watch salmon and small mouth bass climb the 40-foot-high fish ladder that leads to a holding tank beside the viewing room.
- Browse the shops in Rockland. Trillium Soaps, featuring all-natural soaps like essential oil of pine with comfrey leaf and alfalfa juice (and the soaps you’ll find in your cabin aboard the J&E Riggin or Atlantic Baking Company who offers free samples.
Winter Cover Comes Off
May 12, 2011 – 1:58 pm
Yesterday’s strong winds didn’t stop the crew from taking the Riggin‘s winter cover and framing off. It was time. Typically we remove the cover when we haul out in the spring but because we did our haul out in the fall we were able to keep the cover on a little longer.
We are now to the point in outfitting where we need to start getting all the lines up followed by the spar being put in place and then the sails. We are inside our 30 day countdown – 16 days til board for our first trip of the 2011 season!
The schooners at Windjammer Wharf, Stephen Taber, J&E Riggin & Nathaniel Bowditch, get ready for the season by taking their winter covers off.
And the deck sees the 'sun' again
Mouse prepares for a trip aloft to get the rigging started.
Toni gets lines and pulleys ready to go
Up and up and up he goes - Mouse climbs the ratlines
Replacing the Rail Cap
May 12, 2011 – 12:33 pm
One of the last “big” project of the outfitting season this year was replacing part of the rail cap on the port side of the schooner.
Rail Cap Deconstructed Photo by Alan Castonguay
Rail Cap Work Begins Photo by Alan Castonguay
Mike Rogers, a boat carpenter, leads the rail cap repairs.
Measure twice & cut once!
Inside complete
A coat of primer and paint & she's as good as new
Happy Cinco de Mayo
May 5, 2011 – 11:00 am
We know it’s not an American holiday, but we love to celebrate (the victory of Mexicans over the French in the Battle of Pueblo in 1862) because it gives us an excuse for Mexican food and a light-hearted party.
Chef Annie Mahle says his menu would be great for brunch or early afternoon. Fancy it up by serving the Huevos Rancheros individually and nicely garnished. Make it buffet style by baking them in a cast iron skillet and serving a crowd.
Individual Huevos Rancheros w/Polenta
This can easily be done for a crowd in a large skillet. Just make little wells in the salsa with the back of a spoon and break the eggs into the wells. Cover with cheese and allow for a longer baking time. If you are pressed for time, you can buy the pre-made polenta in the store. They come in one pound packages. Divide the package into 4 and place the rounds into the ramekins. Bake for 10 minutes before assembling the rest of the ingredients.
1 1/3 cups polenta (recipe below)
1 cup Pico de Gallo (recipe below)
4 eggs
1 cup grated sharp cheddar cheese or Monterey Jack with jalapenos
Preheat oven to 350°. Make the polenta and divide evenly between 4, 1 cup ramekins. Layer with the salsa, eggs then cheese. Bake for 18-22 minutes or until the whites are cooked through and the yolks are still runny. Keep an eye on them toward the end of the baking because the eggs can go very quickly from runny yolk to overcooked.
Serves 4
Polenta
2 cups chicken stock
1 cup corn meal
1/2 tablespoon butter
1/8 teaspoon salt
Add chicken stock, corn meal and butter to a medium sized stockpot. Bring to a boil over medium high heat and reduce to a simmer. Stir frequently until the polenta comes away from the sides of the pan and forms a ball of sorts. Measure 1/3 cup for each ramekin. You may have a little extra left over.
Makes 2 cups
Pico de Gallo
I make this easy salsa often to serve with either Black Bean Chili or Black Bean and Jasmine Rice Soup.
3 fresh tomatoes, seeded and diced
1 tablespoon minced cilantro
Juice of 1 lime
1 small onion, minced
1 clove garlic, minced
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 tablespoons extra-virgin olive oil
Combine all the ingredients in a bowl and reserve for the ramekin assembly. You will have leftovers, a tragedy to be sure.
Makes 2-3 cups
Spicy Cheese Tortillas
4 corn tortillas
1 cup grated Monterey Jack with jalapenos
1 teaspoon olive oil
Garnish:
1 avocado, peeled and sliced
4 teaspoons sour cream
1/4 cup cilantro lightly packed, coarsely chopped
1 lime, cut into wedges
Very lightly oil the bottom of a baking sheet. Place the tortillas on the baking sheet and sprinkle equally with the cheddar cheese. Grind freshly ground pepper over the cheese. Bake for 7 minutes or until the cheese is bubbling on the sides and melted in the middle. Garnish with the avocado, sour cream and cilantro leaves. Slice into 6 wedges or serve whole.
Serves 4
Pineapple, Kiwi and Passion fruit Salad
1/2 pineapple, peel and core removed, cut into 3/4 inch pieces
2 kiwis, peeled and cut into 34 inch pieces
1 starfruit sliced crosswise
3 passionfruit
2 tablespoons honey
2 tablespoons or less of water if needed
Mint leaves for garnish
Set the pineapple and kiwi aside. Cut the three passionfruit in half and scoop out the flesh into a small food processor. Add the honey and mix until the seeds are separated from the flesh. If the flesh is not cooperative, add 1 teaspoon of water at a time until the seeds separate. Strain mixture through a fine sieve and pour on top of the reserved fruit. Garnish with the mint leaves and serve.
Serves 4-6
Mojito
I had my first mojito just a few years ago and fell in love with them. I’m a sucker for the drinks that don’t taste like alcohol and this is one of them. I’ve played with the different herbs and like them all. If you aren’t keen on the alcohol, simply make a refreshing drink with the same ingredients omitting the rum.
Note: If you would like to serve mojitos for a crowd, take the time to make a simple syrup ahead of time by bringing to a boil 1 cup of water with 1 cup of sugar. Reduce to a simmer and remove from heat when the sugar has dissolved. Chill. Omit the sugar from the below recipe and add 1 tablespoon of simple sugar in it’s place.
2 lime wedges
2 sprigs of mint, purple basil, lemon basil or sweet basil
1/2 tablespoon sugar
1/2 tablespoon water
2 tablespoons light rum
splash of club soda
In a tumbler, muddle 1 lime wedge, sugar, water and the herb of your choosing. Fill the tumbler with ice. Add the rum and club soda. Stir well. Garnish with the remaining lime wedge and a sprig of herb.
Serves 1
Copyright © 2006 Baggywrinkle Publishing, Anne Mahle
For more recipes from Chef Annie visit her food blog at www.AtHomeAtSea.com
