Long a local hang of area chefs, Beth’s Farm Market is distinguished by it’s sparkling fresh produce, grown, and picked or foraged right on their farm. The most delicate of baby radishes, the greenest young garlic, earthy parsnips, fiddleheads by the pound, a rosy heritage rhubarb named Valentine and thick, heady asparagus all grace the shelves in the merry month of May. Did I mention dandelion greens, my personal favorite? Beth’s is an institution where you may see dyed-in-the-wool elderly Mainers shopping alongside of hipsters, foodies and chefs.
Fiddleheads, (shown left) these spring darlings, available in May, are supplemented by over wintered carrots, beets and potatoes and their compliment of pies, donuts and other freshly baked goods, making it a one stop shopping experience. You can also procure the stinkiest “store cheese”, Cheddar, of course, and pots of fresh kitchen herbs. Or perennials, of the dependable sort, for your flower border.
A bit later in the season expect Beth’s sweet corn, a local favorite, said to be the sweetest around! Several varieties of oysters and live lobster are also in the house, on vats of crushed ice.
One interesting aside is that Beth’s employs many Jamaican workers in high season. There are very talented Jamaican pastry chefs in the kitchen, consistently turning out the favorites like their fresh strawberry shortcake.
Shown above: spinach, Jamaican-style pickled peppers, dandelions
One of the farm foremen, John, has had a hand in growing and popularizing the most remarkable green, an amaranth, called callaloo, available in mid-season and a staple vegetable in Jamaica. Deeply nourishing, it’s a breeze to cook, the entire plant being edible. You simply wash it and shake it dry, then chop the entire thing, leaves, stems and all. It’s all very tender and toothsome. I blanch the chopped callaloo in boiling, salted water and drain it in a colander when it turns bright green. Season it with good salt and olive oil. You’ll be surprised how much you can eat and how good it makes you feel.
Beth’s brings together a few different worlds…Mainers, restauranteurs and Jamaican farmers. “So…for those about to cook, we salute you!”