How it all started…
I grew up with parents who were chefs, and spent many years working in the food industry. To care about food passionately is to care about the quality of the ingredients and the work put into each dish.
My wife and I opened our own restaurant in 2014 focusing on simple but elevated dishes, prepared with local, seasonal and mostly organic ingredients. We wanted to understand what “Maine Cuisine” meant for today’s audience, and looked to European chefs who were defining their own “new” national cuisine. The common theme? A return to real, small-scale, and sustainable agriculture.
Our first step toward farming was to buy a large flock of hens to supply the restaurant with eggs. From there, we moved to sheep, and then to pigs. In the end, we found more enjoyment and purpose in the production side of the food system.
…and how it’s going
These days, I simply can’t think of a good reason not to be a farmer. Being part of the thriving Maine agricultural community has unlocked my passion and commitment to creating, growing and raising the best food I can, in the most sustainable way. Our farm became MOFGA Certified Organic, and we raise poultry, eggs, sheep for meat and fiber, and pigs on our fields and in our woods.
We hope you enjoy the love and care that have gone into all of our products. Thank you for supporting your local farmers.
August DeLisle
Farmer and Chef
Visit Us
390 Duck Puddle Rd
Waldoboro, Maine 04572
Hours
By appointment
Phone
(207) 227-1727