Join Frith Farm and MePowered Pastries as we honor National Native American Heritage Month with a kid’s baking class to benefit Wabanaki Reach. Kid bakers will use veggies from the last of our harvest to make something delicious and all proceeds will go directly to support the important advocacy and community support work of Wabanaki Reach. 

You can learn more about Wabanaki Reach HERE. 

Link to register: https://mepoweredpastries.com/products/farm-to-bowl?variant=46016078971047

Join our crew for our annual community carrot harvest! This is our way of collectively honoring our final carrot for the season- a crop that provides us with nourishment throughout the entire summer season and into the winter.

Wear clothes in layers that can get dirty and bring a water bottle along with your love of carrots!

For your participation, we’ll give you B-grade carrots of all funky shapes and sizes.

Sugar Hill Stringband is a local band playing old-time, Celtic, bluegrass, and early country music.

We’ll be serving Peak’s Organic brews, Whaleback cider, and rotating wines. Snacks for sale in our farm store.

Bring a blanket and lawn chairs to sit on in the lawn.

Sliding scale cover charge of $5-$15.

Sugar Hill, local musicians and educators Melissa and Kevin Caron, play a variety of traditional styles Friday evenings on the farm yard. After an opening set, Sugar Hill will lead an open jam session for acoustic musicians.

This is a free event, welcoming musicians of all ages and experience levels.

The Earthtones are a 3 piece acoustic string band with vocal harmonies & tight instrumental interplay.

We’ll be serving Peak’s Organic brews, Whaleback cider, and rotating wines. Snacks for sale in our farm store.

Bring a blanket and lawn chairs to sit on in the lawn.

Sliding scale cover charge of $5-$15.

Join chef-historian-anthropologist team Richard Witting and Anna Mays, as they follow the thematic culinary roots of Frith Farm back to its namesake farm in the town of Wickham in Hampshire County England, and delve into the history of the nearby New Forest commons. The dinner will weave the locally grown and gathered products of Frith Farm with the myths, history and foodways of these milieux — from Saxon roots, to the height of the Regency era, and across the pond to Maine. 

Dinner will begin with apps and cocktails amidst the cool Blue Spruce, then settle into a meal in the barn, with apropos tipple, song and jaunty conviviality.

Tickets are $120 per person and include: appetizers; a family-style dinner; beverage pairings; sweets & treats; and a guided stroll through Frith Farm. This event is rain or shine. Meals can be plant-based and gluten-free upon request. Email us at anna.mays@gmail.com for dietary requests or with any questions. Limited to 40 guests; best to reserve early.

This dinner will be orchestrated by chef and historian Richard Witting (Isolé Dinner Club, VT) and food anthropologist Anna Mays of Burlington, Vermont (sister of Frith Farm owner Daniel Mays).

Parwana: Recipes and Stories from an Afghan Kitchen

Food for Talk is a book club for anyone interested in cooking!

If reading about food and culinary traditions, experimenting with new recipes, and learning from other cooks sounds fun, sign up and join us this summer for Sunday afternoons at Frith Farm in Scarborough. A partnership with the Scarborough Library, book club meetings will take place at thel farm and will include a potluck dinner. Free; limited to 25. Feel free to join for any Sunday, no need to attend the whole series. 

How to join:

1. Register through the library here. You may register a +1, but we would prefer to keep the group to people who are involved in the enjoyment of the book

2. Pick up a copy of the book at the library's Circulation Desk.

3. Read the book, make a dish (not required though), and bring it to the discussion at 3pm.

The August book is Parwana: Recipes and Stories from an Afghan Kitchen.Get a copy through Minerva, pick up a "secret copy" at the circulation desk or flip through a reference copy at the library and photocopy a recipe to make.

Join us on a culinary journey to 18th century Naples as we learn about the birthplace of pizza, the craftsmanship of the pizzaio (the expert pizza-maker), and the unique geographical and environmental conditions that make the Campania region of Italy world-renown for its pizza. The class will cover the origin, culture and customs surrounding pizza-making (and eating!) in Italy. We will learn techniques for preparing Neapolitan-style dough, including flour types and high-temperature baking methods. Using the farm’s new bake oven, you’ll learn to load and bake off pizzas like a pro. We will demo how to make a tomato sauce that concentrates peak tomato flavor and we will discuss cheese selection and application of traditional pizza toppings. Learn about the ancient art of pizza making, with recipes you can prepare in a home kitchen. After class, we’ll enjoy a dinner of pizza and summer salad together in the community greenhouse. All levels welcome!

Instructor Anna Mays is a food anthropologist and baker who enjoys teaching about world culinary traditions, agricultural practices and the intersection between food, diet, culture and well-being. Anna trained at Le Cordon Bleu Culinary School and has lived in Italy.

Sugar Hill, local musicians and educators Melissa and Kevin Caron, play a variety of traditional styles Friday evenings on the farm yard. After an opening set, Sugar Hill will lead an open jam session for acoustic musicians.

This is a free event, welcoming musicians of all ages and experience levels.

The Zoot Jumpers are a Maine-based band that plays hot jump blues and cool swing. The band features Bruce Couillard on saxophones, Michelle Boggs on trumpet, Bess Jacques on piano, Tom Jacques on bass and harmonica, and Per Hanson on drums and harmonica. Everybody sings!

We’ll be serving Peak’s Organic brews, Whaleback cider, and rotating wines. Snacks for sale in our farm store.

Bring a blanket and lawn chairs to sit on in the lawn.

Sliding scale cover charge of $5-$15.

Come bask in the glory of high summer with a “Supra” – a feast celebrating the foods and traditions of the Republic of Georgia. Nestled in the Caucasus mountain range on the Black Sea, Georgia is as beautiful as it is bountiful. Sitting at the midpoint of ancient East-West trade routes, Georgian cooks borrowed the best of what Persians, Mongols, Turks and Arabs were cooking along the Silk Road. These influences, along with the unique geography of the land, have created an enviable culinary tradition. Bunches of fresh herbs, meaty walnuts, marigold, sour plums and myriad cheeses bestow abounding flavor to salads, stews, vegetables, and hearth-baked breads. We are excited to use the farm’s summer bounty to create a lavish spread of traditional Georgian dishes served in the style of a village Supra. The Supra is a gathering of friends and family that combines good food and good drink (many consider Georgia the birth-place of wine) with music, toasting, and revelry. Between courses, we will share anecdotes about the history, culture and folklore of Georgia. Join us for a sumptuous family-style dinner in the barn where you are sure to come away with new friends and new favorite dishes.  

Tickets are $120 per person and include: appetizers; a family-style dinner; beverage pairings; sweets & treats; and tasting notes about the history and traditions of dishes served. This event is rain or shine. Meals can be plant-based and gluten-free upon request. Email us at anna.mays@gmail.com for dietary requests or with any questions. Limited to 40 guests; best to reserve early.

Spend a day on the farm making ferments and pickles using beautiful summer vegetables, roots and fruits! Broaden your fermentation practice, or take your first step into the world of lacto-fermentation and pickling. As the farm starts its own ferment product line this season, we are excited to share with you tips and tricks for making easy and delicious krauts and pickled veggies. We’ll cover the basic science behind lactic-acid fermentation and how to ferment safely and reliably and then make a diverse array of ferments. Recipes we will discuss and/or make will include sauerkraut with wildcrafted herbs, kimchi, burdock yamagobo, and curtido, as well as fermented condiments including hot sauce and fizzy peak season salsa. We will learn about the rich pickling traditions from India and South Asia, using vinegar, mustard oil and citrus. We will learn to use whole spices, tempered spice blends, heat, seeds and sun to add flavor and texture to achars. The class will include an overview of the nutritional benefits of fermented foods and a tour of the greenhouses to see Frith’s ginger and turmeric crops–-favorite ingredients in South Asian achars.

We will sample dishes that use ferments and pickles, showing how these condiments can be incorporated into a variety of recipes. Participants will go home with a jar or two of their preferred recipes to ferment or pickle at home. Bring your curiosity and questions as we inspire one another with the endless possibilities of fermentation and pickling! All levels welcome.

Instructor Anna Mays is a food anthropologist who enjoys teaching about world culinary traditions, agricultural practices and the intersection between food, diet, culture and well-being. Anna trained at Le Cordon Bleu Culinary School and is helping develop ferments for Frith Farm.

Kaukasis: A Culinary Journey through Georgia, Azerbaijan & beyond

Food for Talk is a book club for anyone interested in cooking!

If reading about food and culinary traditions, experimenting with new recipes, and learning from other cooks sounds fun, sign up and join us this summer for Sunday afternoons at Frith Farm in Scarborough. A partnership with the Scarborough Library, book club meetings will take place at the farm and will include a potluck dinner. Free; limited to 25. Feel free to join for any Sunday, no need to attend the whole series. 

How to join:

1. Register through the library here. You may register a +1, but we would prefer to keep the group to people who are involved in the enjoyment of the book

2. Pick up a copy of the book at the library's Circulation Desk.

3. Read the book, make a dish (not required though), and bring it to the discussion at 3pm.

The July book is Kaukasis: A Culinary Journey through Georgia, Azerbaijan & beyond. Get a copy through Minerva, pick up a "secret copy" at the circulation desk, or flip through a reference copy at the library and photocopy a recipe to make.

Sugar Hill, local musicians and educators Melissa and Kevin Caron, play a variety of traditional styles Friday evenings on the farm yard. After an opening set, Sugar Hill will lead an open jam session for acoustic musicians.

This is a free event, welcoming musicians of all ages and experience levels.

Sigrid Sibley

An emerging singer-songwriter in New England and a native of Poland Spring, Maine. She began songwriting at age 14, with a focus on lyric writing. Her music draws on common folk themes, as well as her love for nature, agriculture, and simple living. Sigrid has musical roots in bluegrass, folk, and traditional American music, and she has continued to explore acoustic music genres. She performs as a solo musician and with several bands in Maine. 

Shannon Kyes

Shannon hails from Southern Maine with performance experience spanning several genres. He is an accomplished cellist and a master of improvisation and composition.

We’ll be serving Peak’s Organic brews, Whaleback cider, and rotating wines. Snacks for sale in our farm store.

Bring a blanket and lawn chairs to sit on in the lawn.

Sliding scale cover charge of $5-$15.

Maine’s only entirely kid-focused bakery and baking learning studio, MePowered Pastries empowers kids to grow, create, learn, and connect through the magic of baking. We will be hosting MePowered Pastries at the farm so the kids have an opportunity to be on the land, listening to the birds and being a part of the ecosystem here as they learn to bake.

We will accept maximum 12 kids for this event.

Eventbrite link for registration coming soon!

Six Seasons: A New Way with Vegetables

Food for Talk is a book club for anyone interested in cooking!

If reading about food and culinary traditions, experimenting with new recipes, and learning from other cooks sounds fun, sign up and join us this summer for Sunday afternoons at Frith Farm in Scarborough. A partnership with the Scarborough Library, book club meetings will take place at the farm and will include a potluck dinner. Free; limited to 25. Feel free to join for any Sunday, no need to attend the whole series. A copy of the book will be available to look through at CSA pickups. 

How to join:

1. Register through the library here. You may register a +1, but we would prefer to keep the group to people who are involved in the enjoyment of the book.

2. Pick up a copy of the book at the library's Circulation Desk.

3. Read the book, make a dish (not required though), and bring it to the discussion at 3pm.

The June book is Six Seasons: A New Way with Vegetables.Get a copy through Minerva, pick up a "secret copy" at the circulation desk starting June 4 (we'll have 9 copies) or flip through a reference copy at the library and photocopy a recipe to make.

Sugar Hill, local musicians and educators Melissa and Kevin Caron, play a variety of traditional styles Friday evenings on the farm yard. After an opening set, Sugar Hill will lead an open jam session for acoustic musicians.

This is a free event, welcoming musicians of all ages and experience levels.

Yellow Sun Wreckers is an Americana roots music band with a mix of classic and contemporary country, modern folk, rock, blues, ragtime, bluegrass, rhythm, and soul.

We’ll be serving Peak’s Organic brews, Whaleback cider, and rotating wines. Snacks for sale in our farm store.

Bring a blanket and lawn chairs to sit on in the lawn.

Sliding scale cover charge of $5-$15.

Come dive into the practices, systems, and philosophies we employ at Frith Farm: holistic visioning, soil reverence, no-till methods, permanent raised beds, intensive crop rotation, cover cropping, mulching, tarping, perennial integration, alternative labor models, community building, and more! This full-day farm tour is geared toward farmers, though experienced home gardeners will also get a lot out of it. While it will send you off with a breadth of practical information and resources, it is more than a list of how-to strategies - it might just change the way you relate to soil, food, and ecological communities! Refreshments and lunch from the farm provided. Cost is $200. Sliding scale pricing is available for those who need it. Stick around after the immersion for some live music and local beer and cider!