Posts By: Finn Naylor

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 »

At around six weeks of age, baby turkeys are welcomed to Tide Mill Organic Farm. The turkeys are raised in lush fields, where they are free to roam and graze… Read more »