events
Music in the yard
Second Saturdays of the month, 5:00-7:30pm
Local musicians playing live on the farm. This will include a range of genres and feature new artists as well as popular repeats from years past.
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.
no-Till workshops
June 8, and October 19-20
Come dive into our no-till practices, systems, and philosophies! These in-depth farm tours provide a wealth of practical information, and might just change the way you think about caring for soil, producing food, employing people, running a business, or relating to the land.
Refreshments and lunch from the farm provided. Sliding scale pricing is available. Click on the event listings below to sign up.
Jam Sessions with Sugar Hill
Third Fridays of the month, 4:00-6:00pm
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.
Themed Dinners with Anna Mays and Richard Witting
July 28, August 31, 4:00-8:00pm
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. These events are rain or shine. Meals can be plant-based and gluten-free upon request. Email us at anna.mays at gmail.com for dietary requests or with any questions. Limited to 40 guests.
These dinners will be orchestrated by food anthropologist, Anna Mays of Burlington, Vermont (sister of Frith Farm owner Daniel Mays) and chef and historian Richard Witting (Isolé Dinner Club, VT).
Cooking Classes
July 13, July 24, August 11, August 17, August 18
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 has lived in France and Italy and is developing the ferments at Frith Farm. She is here this summer to share her knowledge and passion for food with our community.
Food for Talk Cookbook Club
June 23, July 21, August 25, 3:00-5:30pm
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 people. 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.
Themed dinner: Georgian Supra
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.
Music in the Yard with The Zoot Jumpers
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.
French Farm Brunch: Buckwheat Galettes and Gougères
Travel to the French countryside for a day as we make a classic French brunch to enjoy among the herbs and flowers at the farm. We will start by making buckwheat galettes crêpes, a especially of Brittany dating back to the 13th century. Buckwheat galettes and their myriad fillings are a popular (and gluten-free!) main course throughout France. We will learn the proper techniques for batter and filling preparation, review knife skills for working efficiently with vegetables, and discuss the nutritional benefits of buckwheat. Together, we will prepare a summery kale, courgette and shallot filling, learn about regional Alpine cheeses, herb blends and mushrooms growing on the farm, and those who are feeling brave can try their hand at making a galette complète—a galette filled with Comté, a slice of ham and topped with an egg. We will learn to prepare an herbed vinaigrette dressing and taste the farm’s lettuce varieties and wild greens, and determine the best flavor combinations for a bistro salad. We will then demo how to prepare a classic French pastry pâte à choux to make savory gougères, ethereal puffs enriched with Gruyère. At the end of the class, you will have a plateful of warm galettes, gougères and a side of salad, which we will enjoy in the community greenhouse, along with local cider, in the traditional Breton style. 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 has lived in France.
Jam Session with Sugar Hill Duo
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.
Cooking Class: Gluten-Free Pizza and Summer Veggies
Learn the secrets to making a tasty gluten-free pizza crust and peak season tomato sauce. You will learn the classic Italian approach to pizza making, as applied to a gluten-free crust. Pizza dough must have a certain elasticity, crispiness and flavor, all challenging characteristics to obtain without a high-gluten flour. You will learn how to create your own gluten-free flour blend using alternative grains and delicious pizza dough without wheat, using seasonal toppings and high-temperature baking techniques. We will demo how to make a fresh peak season tomato sauce and discuss how to prepare a flavorful sauce when tomatoes aren’t in season. The class will include an overview of the origin, history and culture of pizza-making and regional traditions in Italy today. Participants will receive a recipe packet and shopping list of ingredients for fail-proof gluten-free pizza dough. After class, we’ll enjoy a lunch 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.
Cooking Class: Neapolitan Pizza
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.
Food for talk cookbook club: Parwana
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.
Themed Dinner: New Forest Dinner
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).
Music in the Yard with The Earthtones
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.
Jam Session with Sugar Hill Duo
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.
Music in the Yard with Sugar Hill Stringband
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.
Advanced No-Till Workshop at Frith Farm and Stonecipher Farm
Advanced No-Till Weekend Intensive - October 19-20, 9am - 4:30pm
This advanced workshop is geared toward experienced farmers who have either started their no-till journey or are seriously considering transitioning their farms. Knowledge of soil science and commercial vegetable production will be assumed. Come get into the nuts and bolts of different bed formation methods, timing and durations of tarping/solarizing, pushing the limits of cover crops, undersowing and interplanting strategies, irrigation specs, mulch types and uses, maintaining field edges, nutrient management, perennial species to integrate in crop fields, labor considerations, and more. We expect a lot of farming knowledge to be present at this workshop. Snacks and lunch provided both days, and primitive camping is available at either farm.
Day 1: "Starting and Maintaining a No-Till Farm" will be at Frith Farm to learn the startup methods and established systems behind the success of a 14-year-old no-till vegetable farm grossing $100k per acre.
Day 2: "Transitioning a Tractor Farm to No-Till" will be at Stonecipher Farm (a 50-minute drive from Frith) to learn how an established 12-acre tractor farm transitioned to 4 acres of intensive no-till production - and increased yields, profits, and quality of life in the process.
October 19th workshop will be at Frith Farm, 61 Ash Swamp Rd, Scarborough, Maine
October 20th workshop will be at Stonecipher Farm, 1186 River Rd, Bowdoinham, Maine
Refreshments and lunch from the farm will be provided both days.
Cost is $350 for the full weekend intensive, or $200 for a single day. Sliding scale pricing is available for those who need it.
Stonecipher Farm in Bowdoinham, Maine
Cooking Class: Fermentation and Pickling
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.
Food for Talk Cookbook Club: Kaukasis
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.
Jam Session with Sugar Hill Duo
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.
Music in the yard with Sigrid sibley ft. Shannon Kyes on Cello
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.
Kid's Baking Class: ‘Farm to Bowl’ with MePowered Pastries
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!
Food for Talk Cookbook Club: Six Seasons
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.
Jam Session with Sugar Hill Duo
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.
Music in the yard with yellow sun wreckers
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.
Frith No-Till Immersion
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!