This past Saturday my paramour Kristina and I drove my ‘77 Alfa Romeo Convertible through a warm drizzle along the back roads of Camden and Lincolnville to Sewall Organic Orchard. We had the top down so we kept trying not to stop so we didn’t get wet!
Upon arriving after a variety of twist and turns we made our way down the orchard’s driveway flanked by well attended apple trees in an idyllic setting. Along the road there were families with children picking apples in the fog smiling as they bit into juicy apples and sipped fresh pressed cider.
Also present, all the other nuts in classic cars attending a foreign car show at the Owls Head Transportation Museum.
Bob Sewall and his wife Mia Mantello, my favorite Sicilian (her lic plate is Sicily 1) run the oldest organically certified orchard in Maine. They grow four varieties – Prima (hybrid Jonathan), Priscilla, Golden Delicious, and Jonagolds. Everything is done organically and sustainably. Apples are pressed on site and free of preservatives, sweeteners, artificial flavors, and chemicals.
Mia greeted us heartily and directed us to the barn where Bob and his 12-year-old assistant were repairing apple boxes, setting up the cider press and GETTING OUR CIDER & APPLES!
Kristina and I chatted with Bob and his assistant comparing tractor stories, talking equipment (New Age rednecks we are!), how for 30 years Bob has tended these trees and how the practice of farm to table is much way it was 40 years ago (now it is just more widely appreciated), and of course the various apples.
Being outside surrounded by beautiful foliage, mist shrouded hills, and looking out at Megunticook Lake I felt inspired. When I started Cafe Miranda I made a promise to myself my time would be spent in the kitchen, visiting the people I source from, and performing my obligatory “owner duties.”
With the Alfa loaded up we drove off thinking how fortunate we are to be living here with such great folks like Bob and Mia and the great bounty of Maine.
Next stop: CAFÉ MIRANDA, where my chef, David Joseph accepted the bags of apples and we chatted the dish we would serve that evening.
Prima Apples w/ Gorgonzola Cream , Sewall Cider & Malt Vinegar
Pre heat oven to 350.
Split and core 2 Prima (or any Jonathan) apples. Brush each with a good quality olive oil. Place the apples in a heavy ceramic dish. Bake approximately 20 minutes or until the apple just starts to “soufflé” or “puff up.”
Add 2 ounces Italian Gorgonzola, one-half ounce heavy cream & one ounce cider.
Back into the oven until the cheese melts and makes a “pan sauce” ( if you need to remove the apples to a warmed platter while the sauce reduces).
Pour the sauce over the apples, drizzle the malt vinegar over. Crack a Geary’s Pale Ale and enjoy!
*Top and bottom photos by Anne T. Converse for Sewall Orchard.
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