Posts By: Finn Naylor

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 »

Caesar Salad with Sourdough Croutons Recipe by Rosemont’s Finn Naylor. Serves: 4 Ingredients for Salad: Springworks Romaine Lettuce Rosemont Sourdough Boule, cubed Valserena Parmesan, grated Ingredients for Dressing: ½ cup… Read more »

Written by Mark Law, Rosemont Market & Bakery CEO. While the first 8 months as CEO of Rosemont have flown by due to the ongoing challenges and rewards of running… Read more »

Sharing recipes & the stories behind them is one of our favorite things to do at Rosemont. We believe community is what makes the local agricultural landscape so rich. That’s… Read more »

Rick’s Cream of Mushroom Serves 4 – 6 people Prep Time: 10-20 minutes Cook Time: 20-30 minutes Ingredients: 1 1/2 pounds of mushrooms – we recommend Crimini or Portobello 1… Read more »

Hubert Brochard Les Carisannes Type: Sauvignon Blanc Origin: Chavignol, France Description: A classic French style Sauvignon Blanc with flavors of citrus, fresh herbs, and minerals. Pairs well with stuffing. Sale… Read more »

Freedom, ME In Freedom, Maine, South Paw Farm is a beacon of agricultural resilience and innovation. Owned by Meg and Ryan Mitchell, and backed by a dedicated crew, their farm… Read more »

Bowdoinham, ME At Stonecipher Farm in scenic Maine, the land has undergone a remarkable transformation since its purchase in 2008 by Ian Jerolmack. What was once merely woods and a… Read more »

Make this falls trendiest recipe with local, high-quality ingredients! Our Local Squash Macaroni & Cheese is packed full of delicious fall flavors, while still offering the comforting taste of classic… Read more »