122 Corson Summer Newsletter There is no question that summer has arrived. This week we’re getting a preview of what we can expect over the next two months. Temperatures in the 70’s are more to our liking, but we’ll take what Mother Nature delivers since this is the beautiful State of Maine and as we…
122 Corson Newsletter – April 2024 Last month we teased that we were headed on vacation. We left for Italy on March 19th arriving in Naples on the 20th. Our plans was to spend a few days in Naples, a week in Puglia, and 4 days in Matera. Things don’t always go according to plan! …
122 Corson November Newsletter What a year it has been at 122 Corson and Blue Ribbon Farm! As we enter our 9th season, we want to thank you for making 2023 our BEST year at the restaurant in its 8 year history. Our quiet little restaurant has become known far and wide, for which we…
122 CORSON September Newsletter We feel thankful that the rainy summer hasn’t dampened people’s interest in dining at 122 Corson. It has been another banner season and we still have the September and October to enjoy meeting new and returning guests. We are experimenting on October 21st with a “Community Table – Dinner for One…
122 CORSON Early Summer Newsletter HAPPY 4TH OF JULY Okay, the forest is happy! The rain is nourishing the woods which is all important, BUT for the rest of us poor souls and perhaps the birds, we really would like to see some honest to goodness sunshine. So, no complaints, last Saturday night at 122…
122 CORSON March Newsletter 2019 Last week was the launch of the Climate Change Lecture Series at 122 CORSON and it got off to an impressive start with a large THANK YOU to Dr. Brad Hager for his insightful and intelligent presentation of ‘Energy & Climate’. Also, thank you to those in attendance for your…
122 CORSON Newsletter The calendar says it’s fall already and the colors emerging from the foliage are proof. For us, it is a welcome time of the year. We feel invigorated by the cooler temperatures and the tastes of this season like winter squash and roasted onions, just seem to hit the mark. We’ve had…
The ewes are looking heavy in lamb and we hope to see the first of the lambs in early May. We purposely bred the ewes to lamb in late spring to give the ewes the benefit of fresh new grass for milk production and for both mother and baby to thrive outdoors in the warm…
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