Farm & Forage Kitchen

Culinary Intensives

with Chef Frank Giglio

harvest@threelilyfarm.com

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Cooking up our favorite maple syrup delivery system... pancakes made from @mistybrookfarmme rye flour and cold leached acorn flour. Topped with wild blueberries, butter and our freshly made syrup.

Was a fine day to break out the cast iron and cook over some flames while the boys made arrows and I whittled a spoon. Looking forward to many more days ahead spent around our fire pit.

Ice time is the best time!

Nonstop nibblin..

Took a gallon of 4 year aged garlic in acv, strained off the liquid, and dehydrated the cloves. Taste like black garlic with a vinegary pop!

My tenth winter in Maine. No place I’d rather be.

A rare family photo with no silly faces.

Holidays without my boys aren’t the same but did enjoy a quiet day in the woods and home crafting. Even sat down to a delicious meal featuring ingredients harvested over seasons past.

A beautiful late season oyster score found just a few minutes after talking to a neighbor about mushroom foraging. Cooked it up with plenty of butter, wild turkey tenders and fresh herbs.

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