Pig Roasts, Primitive Skills, and a Community Gathering in Turner, Maine

The Farm & Forage Kitchen kicks off the new year with a locally sourced dinner at the United Farmer’s Market in Belfast, Maine.

Learn how to create your own bubbly and probiotic rich fermented beverages with Chef Frank Giglio at Night Moved Bread Bakery in Biddeford, Maine.

Fermentation 101 with Chef Frank Giglio of Three Lily Provisions. Learn the fermentation fundamentals and bring these delicious and health promoting foods into your life.

The Farm & Forage dinner series is a celebration of Maine and the wonderful selection of ingredients that come from the landscape of of the midcoast and beyond. Each dinner is meant to capture the terroir of the seasons while incorporating choice ingredients preserved in seasons past.

Join Camille and friends for a plant walk around Three Lily Farm, learning about flowers and medicinal herbs for beauty and self care. We'll gather materials and share a demonstration in the kitchen. Bring home an herbal oil infusion to use at home. 

Nearly every autumn, as the leaves begin to turn colors, the oak tree drops its fruit. Some years are more than others, but the fruits that drop to the ground are free for the taking. As the temperatures slowly decline, many forest creatures look to the acorn to build fat and food stores for the winter. Humans once did the same on nearly every continent. 

Join Camille at Three Lily Farm for a walk throughout the land focused on herbs for women's health. As we go on the herbal walk, we'll gather materials to take home to dry for tea, as well as make a tincture together.

Join Chef Frank for a one day cooking class devoted to cooking wild edibles. From fiddleheads to ramps, learn how to easily incorporate a variety of nutrient dense ingredients that grow along the Maine landscape.  Class will start with a walk on Frank's land where we will identify, collect, and cook up once we are back into the kitchen. Learn techniques to properly prepare ingredients like stinging nettles and fiddleheads.

A spring supper to benefit the Farwell's Mill Revival.

We have a huge project ahead, and we’d like to show you a sampling of what we propose. The Mill will display small versions of what we envision for the larger plan. Join us for a dinner created by Chef Frank Giglio Saturday May 28th. Full Buffet & Wine, Cash Bar. Thorndike Village. 

The month of May in Maine, brings forth an abundance of nutrient dense wild plants. These plants have long been used for not only their great flavor, but also a host of nutritional properties that they possess. 

In this class, you will learn to properly identify, harvest, and prepare and preserve a variety of foods including nettles, lambs quarter, Japanese knotweed, and more.

On travels abroad, Chef Frank met Ireland's leading authority on seaweed, and there he was inspired to make sea vegetables a valuable part of his diet. From everyday seasoning salts to adding various seaweeds to stocks and broths, Frank sees great value in adding both cultivated and wild-foraged sea vegetables to one's diet.

On Thursday, September 3 from 6-8pm at the Belfast Free Library, Chef Frank Giglio will give a free presentation about bringing fermented foods into your diet. Benefits include both improved digestion and the bioavailability of nutrients in the food, strengthening the immune system and extending our short growing season.

Maine seaweeds are beginning to play a major role in the growth and sustainability of our local economy and global health. The Maine Seaweed Festival aims to highlight the diverse uses and benefits of seaweed, while celebrating all of the dedicated harvesters, farmers, fishermen and processors who continue to invest their efforts in creating a viable and vibrant seaweed industry here in Maine. 

Seaweed Fest will feature local artists, entertainment, and vendors who are using Maine seaweeds in their craft. The day will include educational speakers, many activities for children of all ages, live music and food trucks. 

Summer in Maine offers an array of fresh vegetables and pasture raised animals. Using vegetables from our garden, we've incorporated our neighboring farms to create a special summer menu to create and enjoy together. 

In this class you will learn how to incorporate traditional techinques like fermentation, soaking/sprouting grains, and others that help increase nutrients and their absorption. Each student will have the opportunity to be hands-on with the recipes and enjoy a meal together after the recipes are created. Digital copies of the recipes will be provided.