A fresh cup of coffee and hot breakfast, like most other things in New Enlgand, come with a long history, especially if your griddle-compainion of choice are jonnycakes. These sweet little cakes are made from ground corn meal, a tradition that dates back to colonial New England when travelers would fill small knapsacks with the ground meal as food for a long journey. Some think a variation of spelling over time is what started the name jonnycakes, but others remain skeptical. Even Gray’s can’t say for sure where the namecomes from, but what they do know is that Rhode Island is (or should be) the only place to get the goods. Started over 300 years ago, Gray’s Grist Mill is still grinding this Rhode Island breakfast staple, celebrating a tradition that intrigues and delights rhody locals and neighbors alike.
Thorton Simmons and wife Mary now operate this historic mill/museum located on the thin line between Westport, MA and Adamsville, RI. Recently mentioned on the Today Show, the famous mill has gone through several owners since it’s first documented ownership in 1717, and each has been devoted to the outstanding preservation of this once-mainstream occupation. Long ago, (centuries really) grist mills were the thing. Each town had it’s own, and each mill provided livelihood to the growing populations. Today grist mills are as rare as people like Thorton and Mary who devote their time to the history and labor. However, with the help of a few modern accessories like an electric motor (mills were once powered by water), the work is little lighter. Despite some advances, the mill stands true to its roots; it makes good use of two 1 ½ ton stones to crush corn kernels for one thing.
Narragansett Indian Flint corn, is the corn of choice. This hard-to-grow variation of corn is best nurtured in Rhode Island soil; its uniquely sweet flavor makes for a sweet breakfast, and a proud crop of Rhode Islanders. Rhode Islanders are not the only ones who know a good thing when they see it; chefs and local cafes across the region stock Gray’s jonnycake mix for hungry customers.The best part: the mix ground fresh, is preservative-free making it one of the most all-natural, all-local foods you can get your hands on. The modern miller recommends keeping your mix in the fridge.
Whether your going to get some fresh breafast or to tour the history of the mill, a stop at Gray’s is worth the journey. Thorton even says there’s talk of a coffee shop in the Mill’s future, a chance to make this stop on the FarmCoast a little sweeter.
To get an insider’s perspective on the workings of the oldest New England Grist Mill, and a few delicious recipes, visit www.graysgristmill.com.
Creeping into the essence of our culture is a not-so-new food movement where salad is picked from the backyard, honeys and jellies are collected in kitchen jars, and whisky’s distilled in big stainless pots; ”The small farmer is the new gastronomic superhero,” says NPR’s Bonny Wolf. Another popular food expert is no stranger to the heroism of local farmers. Didi Emmons, the Boston-based “roving Eco-chef” found one farming superhero worth shadowing for over 10 years. The result: her new cookbook, Wild Flavors, featuring all the nitty-gritty details about one glorious garden, and the flavors that bring bushels of popular, smitten chefs to Eva Sommaripa’s bounty.
Eva is not your average 70-year-old, and not your typical farmer either. Perhaps that’s what drew Didi like a magnet to the unconventional farm in South Dartmouth back in 2001. Known as Eva’s Garden, the farm was then building a solid customer base of renowned New England chefs excited by the innovative flavors grown by Eva and her team. Like many local farmers and FarmCoast residents, Eva found a sanctuary in the fertility of the coastal land. After traveling back and forth to Cambridge restaurants in the early stages of her farming operation, top chefs quickly propelled Eva to a celebrity status.
In her garden, weeds are a delicacy, and plants you’ve never heard of make dishes to die for. While Eva’s Garden has over 200 varieties of wild flowers, herbs, and greens, Wild Flavors features over 40 of the common and uncommon varieties, and 150 recipes to enjoy them. If you’ve resolved to eat more vegetables this year, this book will certainly give you a jolt of enthusiasm. The book is divided into seasons with recipes to suit the theme of whats growing at any given time. Didi’s picks for winter (themed, “Salvaging”) include dishes like Parsnip Tea Cake, Root Vegetable Latkes, and Sprouted Hummus. Between the recipes, Didi details the life cycle and botany of the ingredients, and the story of the inspiring woman who grows the plants. Eva’s gained significant press over the years for the same superhero qualities Didi found in her ten years ago. A complete blend of cooking instruction, narrative, botany, and foodie life coaching, Wild Flavors is a robust addition to your cookbook collection.
Pick up a copy of the book and see for yourself why everyone’s talking about Eva, and better yet what Eva’s talking about. ”There are so many forms of life…that’s the most exciting part of the whole thing,” she says. Wild Flavors reveals the succulent truths about a life digging for treasures in the dirt. The book itself is a worthy FarmCoast treasure.
Wild Flavors is available at The Cottage in Tiverton Four Corners and Partners Village Store in Westport, MA and at your local book seller. For more information on Didi Emmon’s life in the world of good food visit www.didiemmons.com.
It’s just about 4 in the afternoon, the sun is winding its way down behind the Sakonnet river, illuminating drifting boats and choppy waters in a golden yellow, while the god-given smell of roasting coffee is warning people like fog horns of a freshly roasted round of coffee beans. This is the inhalable story of Coastal Roasters…
A small coffee shop with a sturdy foundation, Coastal Roasters was founded in 2002 by Donald Machado and his partner Lisa when they decided to purchase the small surf shop overlooking the Sakonnet River. Before then, Donald knew only a little about coffee, spending his free time “home-roasting” for friends and family using a popcorn popper and zest for good quality. When the itch to broaden his horizons became too much to bear, the couple bought the Tiverton property, fixed it up a little, and started a business selling wholesale coffee beans. Thankfully, Donald invested in something a little bigger than a popcorn maker for Coastal Roasters, which quickly evolved into the area’s most visited cafe, as the smell of coffee crept into the heart of the coastal town. ”I underestimated how many people are interested in quality coffee,” said Donald, but that was what he knew then.
Now Coastal Roasters is a mega coffee gathering place, roasting daily, over 50,000lbs of coffee a year and featuring over 20 unique blends of bean. “We don’t do a lot of tutti frutti stuff,” says Donald, “we try to stick to just coffee.” And good coffee besides; 70% of their beans are organic or Fair Trade and all of it brewed with respect for the environment and the farmers that grow the beans. Concentrating on quality and sustainable production has given the shop a cultured reputation for “being green,” drawing in true coffee lovers for miles and miles.
“We have to be at the right place doing the right thing, at the right time, which is kind of a niche,” says Donald who sources, roasts, and packages the beans. The beans themselves arrive from mostly small farms in exotic locations all over the world, and although they honor basic regional coffee blends, Coastal Roasters has expanded their inventory over the years to meet customer needs. Teas, smoothies, frozen drinks, and nearby bakery selections are on the menu, as well as custom blends like Wild Wetamoo, Fort Baron, Coastal Gold, and Old Stone Bridge. Keeping in local is all part of the plan.
Coastal Roasters has also become part of a larger campaign for educating the masses, not just about coffee, but community values that extend beyond the roaster. They sponsor a range of fund and awareness-raising events like Singing Out Against Hunger, which raised over 60,000 last year, in conjunction with Evelyn’s Drive In, for providing healthy meals to local families in need. Other beneficiaries include the Little Compton Community Center, Allen’s Pond Wildlife Sanctuary, Dartmouth Natural Resources Trust, Sakonnet Growers Market, and the Tiverton Four Corners Arts Center.
The most gratifying ambition of Coastal Roasters is their mission to educate about coffee: where it comes from and what it supposed to taste like. “Some people don’t realize beans need to be roasted,” says Donald. There’s a whole world of coffee out there, beyond the bag. If you want to know the secret to the Coastal Roasters taste, it’s in the roasting. They roast in small batches, and often. And oh, what a delicious smell…
As all good businesses do, Coastal Roasters has continued to expand, these days, through the main roads of cyber space. Online coffee sales are a new vessel for acquiring fresh beans, and Coastal Roasters recently launched online ordering on their website. Donald has seen immediately the benefits of reaching a larger demographic, sending off to customers from Florida to the West coast. Perhaps more exciting for the consumer is Coastal Roaster’s Coffee of the Month Club, an impeccably convenient way to familiarize yourself with regional blends, or to stay at home in your pjs. A unique blend of coffee arrives on your doorstep (or a friend’s if you so choose) once a month to be savored each morning, afternoon, or night.
But don’t let us sway you, stop by Coastal Roasters where “the coffee speaks for itself.”
Open year round, 6am-5pm at 1791 Main Rd. Tiverton RI, and 24 hours online at www.coastalroasters.com.
Whenever a wedding is around, food is in order. Extravagant or intimate, indoors, or out, there’s always a generous supply of food at weddings. Food is what makes a celebration a celebration, after all. Weddings, in particular, rely upon good food, real food, food that is meaningful and maybe even symbolic. That’s why the job of wedding planning can be such a tough one; to roll love and harmony, quality and symbolism into one meal is really no piece of cake. So naturally, many brides look to the experts. And around here, the experts are ready and waiting.
Down the winding, narrow streets of the FarmCoast, Dan George of Smoke and Pickles parks his smoker, a 3-chamber cooking machine. While the name doesn’t exude anything entirely regal, the smoker is extraordinary in its duties. It’s a charcoal-black contraption that prepares feasts on site, retaining flavor and freshness by smoking, barbecuing, and grilling, if need be, all at once. Weddings that hire Smoke and Pickles can be spotted from down the road. People watch starry-eyed and salivating as the smoker pulls in, a fragrant white cloud signaling the makings of a feast.
Behind the triumphant veil of smoke and rich flavors is a modest team of talented food experts carrying with them an authentic attitude of abundance, celebration, and elegance coupled with real “foodie” enthusiasm and a small touch of humor. “It takes a Coastal Village” is their motto, because Smoke and Pickles is a cooperative effort. Each member has their own role operating the “engine,” as they refer to themselves, drawing on their unique personal histories and the support of the robust FarmCoast food community. There’s Dan, proprietor and Pickle Man, his wife Chris who can often be found playing the fiddle and performing “quality control;” theres Mark, the light-hearted Grill Master, snow-border, and long-time chef, and Kristen the Sourcer, Expediter, modern Forager of sorts, ensuring the arrival and preparation of exceptional quality. Not to mention Sally, the event planner, and the catering staff. Bustling around as behind-the-scenes guests, this group creates a visible sense of harmony to the work of preparing and serving food. Their cadence with each other is the result of a long stream of steady practice, knowledge, and sincere effort to capture moments, and foods, at their best.
Perhaps the most splendid attribute of the group is their resourcefulness. All the food prepared by Smoke and Pickles arrives from local farms and providers within a 20 mile radius. Famous herbs from Eva’s garden, crisp organic veggies picked the day of, or oysters straight from the bay. “We keep things whole as late in the game as we can to keep things as fresh as possible,” says Dan. Nothing is pre-packaged or prepared; the team reaps the sweet benefits of knowing every farmer around by name.
When it comes to the menu choices, Dan treats them like he treats his food, with reverence, compassion, and wisdom. Artistically-composed menus reflect such worldly cuisines such as Coastal New England (of course our favorite), Southern Barbecue, Vegetarian, Latin American or Middle Eastern fare and, although heavily influenced by the Bride and Groom’s palate, are always guided by seasonal farm offerings during that time of year (or week or day), and most always involve giant loves of bread. Dan endeavors to maximize flavors through contrast with pairings like… melons and mint, littlenecks and sausage, whole wood-grilled bass or salmon or chicken or steak, roasted lamb, long and slow barbecued pork, rhubarb relish, freshly chopped parsley and basil…and other sophisticated, mouth-watering combinations. Smoke and Pickles has a vision beyond simply feeding crowds, and that’s honoring glorious “rights of passage,” providing meals fit for kings and queens, brides and grooms, or people who just love food.
Details are another seductive part of the package. In addition to hand-carved wooden cutting boards and whispy flower bouquets, full-service event planning, from the initial planning stages to last-minute details, is included in the service. Sally Huntington holds this all together as a vital liaison between the brides and grooms and the Smoke and Pickles staff. Expert organizer and conceptual guru, Sally joined Dan in the beginning of his pickling adventure with a savvy business background and the necessary patience for making things go as smoothly as possible.
So where do the pickles come in? They’re in the heart of the close-knit company, what started it all, and always, colorfully adorning the appetizer table. Dan George was once a lawyer, and –at what happened to be just the right time– asked his friend Chis Schlesinger, then chef at The Back Eddy, if he could help out in the kitchen. Days later, Dan was crowned “pickle chef” at The Back Eddy for no particular reason other than perhaps, now chef-extrodinaire Schlesinger knew it was a stroke of genius. “No one had heard of a pickle chef,” says Dan, including himself. Dan became a pickle master, dunking his hands and elbows into the history of pickles, the traditions, and oh, the flavors. He went on to attract attention from food writers around New England and co-wrote a pickling cookbook called Quick Pickles-Easy Recipes with Big Flavors. The profound influence of pickles and pickling on Dan infused this idea for the now famous team of roving caterers, striking down wedding-food stereotypes, and breathing life, creativity, and pickles into the industry.
Smoke and Pickles is the way of fresh, good food and heartfelt hospitality, the way homegrown catering should be. A slice of modern tradition, at your service.
To contact Smoke and Pickles, please visit their website at www.smokeandpickles.com. To see more photos of their events visit us on Flicker!
Recently, the name FarmCoast New England was adopted to denote an incredibly beautiful and unique stretch of land from Tiverton Four Corners to Padanaram Village– the towns of Tiverton, Little Compton, Westport, and Dartmouth. These four towns and the many villages in between share a common rural lifestyle rooted in art, food, farming, and exploration of the natural world. The name FarmCoast gives the business in this area a chance to connect with one another, and invites visitors from New England and beyond to explore the towns together, as one picturesque, farm-loving unit.
While many people are familiar with parts of the FarmCoast, the name as a travel destination is still gaining popularity. The best way to navigate the area is it’s customized map, but here’s a little help with the lingo…
SEASONAL RAMBLE: This is a visit, drive, or gallivant through the four towns of the FarmCoast stopping at designated or self-designed stops. A grown-up road-trip of sorts. The Farmcoast website has suggestions for different rambles…or you can design your own….maybe a farm ramble, arts ramble, ice cream ramble? Whatever suits you, and your traveling companions.
CLAM JAM, SMOKE & PICKLE: Two delicious catering options you don’t want to pass up. Besides offering vacation and local area things-to-do, the FarmCoast offers an array of gorgeous wedding accommodations, including catering, places to stay, photography, flowers, and stunning event locations.
FEROLBINK: A bed and breakfast set amidst farming pastures of Feroblink Farm, a charming, generational family establishment. Many of the businesses on the FarmCoast are family-run, or otherwise preserved to honor the history of the land. Ferolbink is one of many places to stay along the FarmCoast.
WEETAMOO: A perfect place for solitude. Weetamoo Woods boasts over 5 miles of hiking trails perfect for walking the dog, spotting wildlife, and becoming one with this historic nature spot.
MACOMBER: It’s a turnip, a specially-bred turnip right here on the FarmCoast. Macombers were “discovered” in Westport in 1876 when two young farmers crossbred radishes and rutabagas resulting in a delightfully sweet new veggie. Macombers are in season and a wonderful alternative to mashed potatoes.
To learn more about what the area has to offer pick up our map, available at business along the FC, or downloadable here. It might take a a few visits to familiarize with the names of villages, and business, but it will only take a minute to fall in love with the enchanting New England destination known as the FarmCoast.
Plump orange pumpkins and busty blooming mums are in for the season, and on these crispy sunny-weather days frolicking between outdoor farm stands is really something you ought to be doing.We know because farm stands are our specialty, and a blissful New England favorite. Here’s a list of the local spots along the Farmcoast we recommend for great produce…
TIVERTON
Roots Farm
An all-out organic and hip farm run by Kelli and Mike Roberts since 2009, specializing in nutrient-dense crops. Roots provides a fabulous winter farm share and gracious attendance to their soil. Learn more about their process at www.roots-farm.com
Farmstand open Fridays 3-6, 217 East Rd. Tiverton.
Anchor Organics
Brand new farm run by a recent New York City dweller now committed to quality organic farming. AO has recently expanded sales to local restaurants and chefs. Stay tuned for this up -and-coming farming icon. www.anchororganics.com
Open daily at 333 East Road, Tiverton.
LITTLE COMPTON
Young’s Family Farm
Run by Karla and Tyler Young since 1997 Young’s is a lovely and unique family destination. They offer gorgeous floral design, hayrides, music events, and pick-your-own apples this fall! www.youngfamilyfarm.com
The stand is open everyday except Tuesday 8:30 to 6pm at 260 W Main Rd. Little Compton.
Walker’s Roadside Stand
Coll Walker is behind Walker’s Roadside stand, famous for it’s charming atmosphere and breakfast/lunch/goodies, not to mention the displayed variety of fresh produce. Discounted “imperfect” veggies mean you leave with bags-full of cooking essentials.
Open daily 8-6pm through October at 261 W Main Rd Little Compton.
WESTPORT
Orr’s Farm
Orr’s is run by the sudo-celebrity farmer Andrew Orr, 20-year-old farming expert. Orr’s is a local hot spot for picturesque shopping. The scenic stand features loads of fresh veggies plus Thanksgiving turkeys and awesome “seconds.”
Farm stand open daily 10-6pm at 187 Adamsville Rd. Westport.
Skinny Dip Farm
Run by Hannah and Ben Wolbach, this freedom-inspired farm does not swim naked, but does grow flowers, herbs, and a whole host of succulent seasonal produce. Skinny Dip joins with North Star Farm for selling their crops at 1154 Main Rd in Westport, Fridays 2-6.
DARTMOUTH
Alderbrook Farm
Run by Nancy and Manley, this exceptionally clean farm features honor system farm stand full of character and fresh eggs, flowers, coffee, breads, produce, and area information. A must-stop for families, animal lovers, and very early risers.
Farm Stand is open daily 5am- 5:30pm at 1213 Russells Mills Rd. Dartmouth
Brix Bounty Farm
Derek Christianson runs Brix, a comprehensive farm and agricultural education center for all interest levels. Visit their website for upcoming events, courses, and lectures. A great resource for home gardeners. www.brixbounty.com
The roadside stand offering baskets of colorful crops is open at 858 Tucker Road, Dartmouth from 10am to dusk.
What is your favorite farm stand? Share with us your best farm experience!
Walking into Peckham’s Greenhouse is a little like walking into The Secret Garden. Rows of beautiful and enchanting plants of all varieties grace the walkways and garden stands of the extensive indoor/outdoor space, stretching farther then you’d ever expect from the quiet blue front door. Vibrant, warm florals and deep, luscious greens create a kaleidoscopic show room fit for local browsing or more occasion-specific arrangement hunting, while gentle water fountains lull shoppers with tranquil sound of a gardener’s bliss. “If I can get just get people to walk in, they always come back,” says Rick Peckham, friendly owner of Peckham’s and growing expert.
Rick is the 5th generation to operate Peckham’s, bringing a lifetime of growing know-how. Over one hundred years, the greenhouse has steadily evolved into an oasis of gorgeously green herbs, annuals, perennials, seasonal shrubs, hanging plants, and growing accessories. Rick does such a meticulous job keeping up with his greenery, that Peckham’s has also become a popular destination for school field trips, and community events, not to mention gardening services. Peckham’s sharpens tools, rejuvenates sad and sulking plants, and even handles custom arrangements and deliveries. A true family-run business.
They’re open for the season through December 21st, and chalk full of fantastic plants to spruce up your home, office, or classroom and fresh herbs to liven the last of our late summer dinners. Peckham’s is most surely one of those places to keep on your weekend go-to list…and your Holiday Shopping list, and your Best-Plant-Shopping-in-RI list, and of course, your Things-I-love-about-FarmCoast list.
This season, make sure you take the chance to wander through the Little Compton greenhouse that’s colorfully unforgettable.
We all scream for local ice cream! While sitting on the couch with a pint of your favorite Ben and Jerry’s can be entirely satisfying, summer calls for something a little more stately. This summer, FarmCoast invites you to take a tour of our ice cream stands, road trip style, and the local businesses that make this delightful summer treat a beloved gathering for friends, family, and strangers alike. The shops along the rural south coast boast awarding-winning, homegrown flavors and charming atmospheres, not to mention smiling small-town service. If standing in line for a sugar cone is your idea of an evening adventure, the four towns of FarmCoast welcome you to experience their unique, drippy summer treats…
We start the tour in Dartmouth, where Salvador’s Ice Cream has been serving up cones since the 1930′s. Yep, serving ice cream for over 70 years will make you an expert. Dartmouth locals recognize the giant milk urn-turned-small-business from miles away, and travel to hangout with the food, ice cream, and wooden game tables. Owned and operated by Len and Beth Gauvin and family since 2005, the building has a long history of ownership. Len and Beth restored the building to it’s original black and white appearance, and were meticulous enough to win a restoration award for their efforts. They now serve more than just ice cream (visitors love the lobster rolls and hearty burgers) but strive to keep it simple. “This place has a lot of history,” says Len, “people have been bringing their children and grandchildren here for years.” Salvador’s is located next to Cornell Farm, so you can watch baby sheep graze against a picturesque landscape while you climb the trees, play checkers, or enjoy a cone on one of the picnic benches. Salvador’s is entirely family friendly.
Next, make your way to Handy Hill Creamery in Westport where locals swarm (usually from Horseneck Beach) for salty snacks like salt water taffy and oyster bellies. “People are usually lined up all the way to the street,“ says a Handy Hill employee. Handy Hill is family owned and operated but employs dozens of happy faces for the summer to accommodate their enormous popularity. Each summer they feature specials, like this summer’s $1 soft serve cones. Handy Hill is on Hixbridge Road, a quick stop off the highway with tons of space to park, and plenty of room for a large crowd. Pets welcome!
Conveniently located across the street from Osprey Sea Kayak Adventures you’ll find the Head Town Landing Country Store, awaiting those customers seeking a refreshing break from the heat of the river. “We opened in the summer of 2008,” say local owners Rory and Kathy Couturier who quickly established a loyal and local customer following. The small shoppe features isles of mom-and-pop style service, proudly offering 40 flavors of Bliss ice cream served year round, Del’s Lemonade, and the town’s largest selection of penny candy. After a long day of paddling, they also provide satisfying pick-me-ups like Coney Island hot dogs, Green Mountain Coffee, and fresh baked pastries made right in store. Accessible by land or water, they invite you to sit and relax by the beautiful Westport River.
Next stop, Margaret’s Corner Cones in Little Compton. On the corner of Willow Ave. and Simmons Road this little shop is a perfect destination or pit-stop for bikers roaming the hills and backroads of the FarmCoast. The shop features a wide assortment of unique flavors including “Graham Central Station,” and “Purple Cow.” Margaret’s is a rare, peaceful and quiet outdoor place to relax while enjoying an ice cream. If you do make the stop, be sure to try the Black Rasberry Yogurt, otherwise known as a happiness on a cone.
Our last stop is in Tiverton Four Corners at Gray’s Homemade Ice Cream, now in the Rhode Island Monthly‘s Hall of Fame for Best Ice Cream. Not only has it been voted the best year after year, it’s one of the oldest too. For 88 years, the ice cream at Gray’s has been handmade in Tiverton, now featuring over 40 flavors. The historic establishment has been in the hands of Marilyn Bettencourt since 1981 but has never lost its authentic mom-and-pop charm. Behind the outdoor ice cream stand, Gray’s has a small general store where you can get everything you need to make a perfect sundae at home, including containers of Gray’s homemade flavors. We recommend one of the original four: Vanilla, Chocolate, Coffee, or Strawberry. Marilyn stays open 365 days a year.
After a long, hot day at the beach, or wherever your days take you, stop by one, or all, of our ice cream stands and enjoy some local flavor. After all, summer’s never complete without a melty cone and beautiful sunset. FarmCoast is proud to be a part of this timeless New England tradition, eating (good) ice cream.
Wander Imports had a serendipedous beginning. While buying a pair of Turkish slippers for a friend, Dartmouth native Bob Smith happened upon Elaine Hill…who happened to be looking for a partnering gallery owner for a new adventure of her own. “Here we are 8 years later,” says Bob, who is now apart of the 4-person owned and operated “Gallery 4” in Tiverton Four Corners. The gallery has become a merging of worldly art, including Turkish textiles imported by Elaine Hill and Alix Cambell, wire-designed jewelry by Sue Freda, and Bob’s beautifully indigenous collection aptly named, Wanderer Imports.
Weaving through the three room portion of Gallery4 that makes up Wanderer Imports you’ll find decorative arts and furniture from parts of China to Southeast Asia, an accumulation of Bob’s travels to the region. After working in the New York filming industry for years, Bob developed a sharp eye for creative and quality craftsmanship, so when it was time to leave the business, he was prepared. Part of his job as a fim-maker involved traveling to East Asia, and there he became familiar with Shanghai and Beijing craftsmen. Post-film-career traveling brought him right back to the same dealers, as a longterm buyer. Bob says people recognize his taste and seek his out his imports. Customers travel from Philidelphia, Boston, and New York just to browse the ancient/modern selection because, like Bob, they know a good thing when they see it.
One of the most splendid things about Bob’s inventory is it’s decorative integrity. The pieces have years of history and weather worn into their skin, yet blend perfectly with contemporary furniture and decor. One piece seeps just the right amount of flavor, culture, and charm into a space.
Bob now travels once a year to China, but as a wanderer, he makes an effort to visit and uncover new territory with each trip. His travel roster has included Tibet, Burma, Vietnam, and Syria, and grows steadily as he continues to journey. Most recently, Bob’s been to Thailand collecting paintings for Wander Imports’ current exhibit. Paintings done by elephants will be on display through September 5th, and if you haven’t heard of this animal competency, you should stop by Wanderer Imports and see it for yourself. Thanks to Bob, extraordinary works from across the globe have a home in 4 Corners. Just the right place, and just the right time.
It was a day for the ladies…and gentlemen, but mostly just the girls. A tasting/signing/presentation took place last Thursday at Young’s Family Farm in Little Compton where a delightful group of women gathered around fresh cut flowers, autographed cookbooks, sweet iced tea, and a succulent lunch buffet…not to mention a few good laughs.
Organized by Karla Young, the summer event took place under the Young’s greenhouse and kicked off with a jovial floral arranging presentation by Kathy Melven. Kathy is a talented English florist who specializes in quick and easy but very elegant tricks, like how to use scotch tape to create a floating floral arrangement. Between her good humor and animated demonstrations, Kathy wowed the audience with over a dozen creative arrangement techniques to suit several occasions, and best of all, saved one bouquet for each guest. Kathy prepares arrangements for special events and custom orders at Youngs using the sophisticated selection of flowers grown on the farm.
Almost as enchanting at the flowers themselves, was the story of how Kathy and Karla met, by chance, underneath a tree where the Youngs used to sell out of a wagon. That’s where the farm started after all. “It started with one wagon, then two, then three,” said Karla’s Mother-in-Law, “and here we are.” The 180 acre land was bought by Tyler and Karla Young in 1997, and by 2007 the couple had a fully operating retail/farm stand now known for its colorful bounty. The stand has everything from seasonal produce to beautiful flowers and herbs to cooking essentials.
Also on the scene that day were authors Elaine and Karin Tammi who are all too familiar with starting something from scratch. While guests flipped through the pages of their beautifully photographed cookbook, Scallops A New England Guide the mother and daughter team shared the story of their 15-year-in-the-making book and the friends, colleagues, and celebrities who inspired them most. “It took all of New England to write this cookbook,” said Elaine, as well as encouragement from Julia Child who became a personal aquantaince and mentor for the pair. Julia urged them to produce what they had set out to accomplish: an independent, very authentic and reverent assortment of recipes. Both Elaine and Karin were on hand to sign and answer questions while the ladies enjoyed lunch made from Young’s fresh produce, including a mouth watering recipe of fresh grilled local scallops and nectarines with a mango glaze, prepared in person by members of Young’s.
To close the afternoon, guests at Young’s savored a homemade sweet dessert while bending an ear to Dorrie Brownell, as she told the story of her grandfather and his rose business, “Brownell Roses.” An exceptional hobbyist gardener, Dorrie’s grandfather developed a unique and beautiful crop of hybrid roses in the early 1900s that have survived thanks to the hands of his successors, including Dorrie who is the last family member to breed the gorgeous varieties. Dorrie showed guests how to propagate the roses, a two year project start to finish. Rest assured, the results are well worth the wait. Dorrie is passing the varieties on to Karla and Young’s Family Farm because the richness of their soil, and because she says she knows they’ll be in good hands.
Drifting in and out of rural counties along the New England Coast it’s not hard to find fresh strawberries and tomoatoes in the summer months. Farm stands, ready by the dozens, are something to be grateful for. But it’s not often you find one that offers you a little something more…Young’s Family Farm has this unique charm. Stop in and smell the roses.
