Posts By: Finn Naylor

Local Strawberry Lemonade

Ingredients: 3 1/2 cups water 5 cups chopped strawberries 3/4 cups sugar 2 3-inch strips lemon zest 3 sprigs fresh mint, plus more for garnish 1 cup lemon juice (fresh… Read more »

Turkish Shakshuka

Recipe by Kemal Turksonmez Hey everyone, Finn Naylor here! As someone marrying into a Turkish family, I’m thrilled to share my fiancé Kemal’s delicious Shakshuka recipe, also known as “Menemen”… Read more »

Wine Braised Rhubarb

Recipe by local chef Mike Wiley. Mike is the former co-owner of Big Tree Hospitality Group and a James Beard Award-winning chef. He now serves on the Board of Farms… Read more »

Rosemont Recipe: Sparkling Rhubarb Lemonade

Recipe created by our Director of Operations, Erin Lynch, this is exactly what you want pouring alongside your holiday weekend BBQ. Recipe featured in the Portland Press Herald, June 2014…. Read more »

Rosemont Strawberry Pound Cake

Say “goodbye” to the traditional biscuit and “hello” to using pound cake for strawberry shortcake! Our Rosemont-Made pound cake adds delicious light and buttery flavors to our fresh & sweet… Read more »

Local Strawberry & Arugula Salad

Savoring the vibrant flavors of Maine in every bite with this local Strawberry & Arugula salad. Fresh-picked strawberries from Gillespie’s Farm, Two Farmers Farm peppery arugula, Fredrikson Farm creamy goat… Read more »

Goat Cheese & Mushroom Toast

Made to pair with our limited edition Herb, Garlic & Toasted Sesame Sourdough bread. Only available on Saturdays in June 2024. Ingredients: Saco River Farms Chevre – plain or flavored!… Read more »

Bucatini with Olivia’s Garden Cherry Tomatoes

  Bucatini with Olivia’s Garden Cherry Tomatoes Recipe by Rosemont’s Aaron Connolly. serves 4 Ingredients: 1 package Olivia’s Basil 1 pint Olivia’s Cherry Tomatoes 1 package Rustichella d’Abruzzo Bucatini 3… Read more »

Vegetarian Pasta Piselli with Parmesan & Brussels

Pasta Piselli with Parmesan & Brussels Recipe by Rosemont’s Shawna Duval. Serves 2 Brussels – sliced very thin with a knife, essentially shredded. 1/2 cup once shredded 2 cloves Garlic… Read more »

Sautéed Asparagus & Maine Grains Farro Salad

Sautéed Asparagus & Maine Grains Farro Salad with Soy-Mustard Dressing Recipe by Rosemont CEO, Mark Law. Ingredients: 1 cup cooked Farro (cooked according to package instructions) Half a red onion or… Read more »