Pull up a chair because the beans
are on the table. Tim Sample travels to Lincoln, Maine, to interview folks
at the 56th Annual River Driver’s baked bean supper. In the
kitchen, Cheryl Wixson prepares two recipes, a 13-bean and sausage
stew and a spicy black bean dip.
Maine’s sweet blue fruit as the heart of the meal that Cheryl
prepares. The masterpiece is a grilled duck breast with Maine wild
blueberry sauce, and for dessert, a blueberry crisp pie. At
Rockdale Farms in Jonesport, Tim talks with Sanford Kelly, a
longtime blueberry grower, to find out what goes into harvesting
this traditional Maine crop. They also talk about the health
advantage of blueberries and how the fruit has come to be promoted
as a major health food because of its anti-oxidants.
Maine Maple Sunday highlights maple syrup production in Maine.
Tim goes to the Strawberry Hill Farms in Skowhegan and talks with
the owners, John and Eva Steeves, about the gathering of sap to
make maple syrup. You will see the process of boiling down the sap
for the syrup. John and Eva have the largest and most
scientifically advanced operation in the state for collecting sap.
Vegetables and chocolate are in the
kitchen with a yummy tomatillo and yellow tomato salsa and
chocolate zucchini bread. Tim "samples" a variety of
vegetables from the organic gardens of Wolf Pine Farms in Alfred.
He learns about the popular community supported agriculture
program where members from the surrounding area come weekly to
pick up bumper crops of everything from cucumbers to exotic hot
Tim discovers a plentiful bounty of this
Northeast fern with Native American Everett Sapial on Indian
Island in Old Town. Each spring, the island blooms with
fiddleheads and the residents know all the best spots to pick.
Back in the kitchen, Cheryl prepares fiddlehead dip and marinated
Did you know that turkey hunting is done in a
blind so that the turkeys can not see the hunters? Tim learned
this while out hunting for turkeys in Albion. Back in the kitchen for wine glazed turkey breast and barbecued
Tim joins Mike Luciano and some of the workers
at the Madison Paper Industries in Madison during their lunch
break. Many of the mill workers today still bring their noon time
meals in lunch pails as they did many years ago. Tim discovers
some of the treats that keep them energized. Back in the kitchen,
Cheryl and Tim prepare some special Maine sandwiches that will
make your mouth water: grilled Maine cod packets, pioneer
sandwiches and cranberry relish.
Fairs & Festivals
Tim goes to the National Folk Festival in Bangor
to see for himself the kinds of food that is being prepared by the
vendors. He also chats with festival goers about the kinds of food
that they enjoy here versus what they eat at
home. Back in the kitchen Cheryl and Tim make fried dough and Thai
spring rolls with sweet garlic sauce.
Tim visits the Appleton Creamery in Appleton and
talks with Caitlin and Bradley Hunter who raise goats for their
milk and produce a variety of goat cheese products. Tim even does
some of the chores on the farm before sitting down to enjoy some
of the bounty. Back in the kitchen, Tim and Cheryl prepare orange
goat cheese danish, and basil and olive oil goat cheese over pasta
with sauteed garden vegetables.
Passing Down Recipes
Tim visits the Somerset Dance Society in
Norridgewock, where the group meets on Saturday nights for a
potluck supper and dancing. Tim "samples" some of the
delicious food, and then works it off while dancing with the
others. Back in the kitchen, Cheryl and Tim prepare lobster bertha
and her specialty biscuits.
Chef Kerry Altiero shows Tim some nifty culinary tricks whipped
up from veggies delivered direct from a local farm. Back in the
kitchen, Tim and Cheryl prepare curried squash and crabmeat
bisque, and a fabulous bowl o’meat.
Tim learns that the kids harvesting potatoes at Wood Prairie
Farms in Bridgewater, Maine have no fear of work. And farmers Jim
and Megan Gerritsen break the record with 16 potato varieties,
holding names such as Island Sunrise and Yukon Gold. Back in the
studio, Tim and Cheryl show us four different ways to use potatoes
by cooking some delicious needhams with chocolate dip and herb–roasted
potatoes, shoe-string garlic potatoes, and savory roasted
Whether it’s old fashioned finnan haddie or gourmet smoked
salmon, technology meets ocean fresh at Grindstone Neck of Maine
in Winter Harbor. Tim joins proprietor Roger Billings
for a tour of their pristine facility and does some taste testing.
for Suppah? Beans, Blueberries and Beyond is a television
cooking series featuring Maine humorist, Tim Sample, and chef and
food columnist, Cheryl Wixson. The series spotlights foods grown and harvested
in Maine and demonstrates nutritious and affordable recipes using
Maine foods. It celebrates the important role our rural traditions
have played in endowing Maine people with a rich diversity of
cultures. Cultural identity is inextricably tied to the food we
harvest, prepare and eat. These rural traditions are celebrated in
the way we prepare, serve and present a meal.