Bogworts Encampment

In 2026, we are returning an historic 1800 diversified farm to operation in southern Maine -- an opportunity for sharing knowledge, good food, and fellowship. In 2025, we restored the foundation and roof. This winter we are rebuilding the old kitchen hearth and beehive oven. In the spring, we are putting in facilities to support a glamping or hipcamp-style encampment area for tenting. Starting with single-day events, we will expand to weekend and weeklong events during the summer and fall. The preliminary schedule will be posted in January.

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Book Launch!

"Couldn't put it down. It's dynamite."
--Joel Salatin, Philoso-farmer

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Workshop: Establish an Outdoor Mushroom Grow

This will be a hands-on workshop, carrying and stacking logs, drilling holes, inoculating with spores mixed in sawdust. We will examine and select sites, tree species, and log configurations. April 2026: Date TBD

Good Bones

Life is short, though I keep this from my children. Life is short, and I’ve shortened mine in a thousand delicious, ill-advised ways, a thousand deliciously ill-advised ways I’ll keep from my children. The world is at least fifty percent terrible, and that’s a conservative estimate, though I keep this from my children. For every bird there is a stone thrown at a bird. For every loved child, a child broken, bagged, sunk in a lake. Life is short and the world is at least half t

Bogworts: A New Beginning

The farm has been in Ben's family since 1971. Ben spent his teen years here, growing organic vegetables, making compost piles, and tending the woods. We've named next summer's "encampment" phase Bogworts, in honor of the many species of wild blueberries that grow in the woods and wetlands on the farm and throughout the watershed we're part of. Bogwort is a common name for any wild blueberry in England. We are calling it an encampment because we don't have a bunkhouse (yet?) f

Eat Like Ben: Smoked Thor’s Hammer and Roadkill

Soma (pronounced “Shoma”, it’s a Hungarian name) wanted to smoke a Thor’s Hammer, which is a specially prepared beef shank. That’s because we were selling them at the markets all summer, telling our customers “It’s a novelty cut. Good in the smoker.” What Frank said. But we’d never actually smoked one. As we got down to the last Hammer in the freezer this fall, I could see Soma had his eye on it. Bone-in cuts often get a hole in the plastic, breaking the vacuum seal. He waite