By on

Heirloom Bean Supper

Savoring food produced in Maine

 

The first Bean Supper of the new season resulted in a full house.

The Cape Elizabeth United Methodist Church's first Bean Supper of the new season resulted in a full house. (Photos by Carol Haider)

 
The Cape Elizabeth UMC’s first Beans Supper of the fall season was a celebration of food involving a large part of the Cape community. More than 135 people attended the Saturday night supper, providing the church with a profit of $1,200.
 
The focus of the first supper was to offer beans, casseroles, salads and desserts with ingredients purchased from local farmers, promoting a plan to support Maine farms.
 
Kathie Hackett serves food with signs identifying what ingredients were purchased locally to produce the dishes.

Kathie Hackett serves food with signs identifying what ingredients were purchased locally to produce the dishes.

 
“The success of the supper was not just financial,” said Stephen Bither, who organized the event with the Maine Council of Churches. “A large part of it was developing an awareness of locally produced food and an appreciation of those foods.”
And what an awareness it was. Consider the following foods that were offered at our buffet table:
  • Cole slaw made from cabbage purchased at Jordan Farm in Cape Elizabeth.
  • Chili with beef coming from the Cumberland County 4-H Beef Club and tomatoes and onions from the Jordan Farm.
  • Yogurt dressing coming from the Silver Moon Creamery at Smiling Hill Farm.
  • Blueberry pie made from berries from the Blueberry Hill Farm in Acton.
  • Cole slaw coming from the Cumberland Farms Market in Sabbatus.
  • Ruth’s roasted vegetables coming from a recipe in the new Cape Elizabeth Historical Society’s cookbook.
  • Roasted buttercup squash coming from the Jordan Farm.
  • Applesauce made from apples from Antique Apples in Cape Elizabeth.
  • Tuna casserole coming from a Historical Society cookbook recipe.
  • Summer squash casserole made from squash from a backyard garden.
  • And the flowers and pumpkins that decorated the hall coming from the Jordan and Alewives farms in Cape Elizabeth.

“I heard people saying throughout the evening,” Stephen said, “that this was not only the best tasting supper we’ve had, but it also was the best looking one, too.”

 

There was plenty of behind-the-scenes help in the kitchen, including Mark McDowell, Carol Hubbard, Collette Howe and Jaymie Chamberlin.

There was plenty of behind-the-scenes help in the kitchen, including Mark McDowell, Carol Hubbard, Collette Howe and Jaymie Chamberlin.

 

At the foundation of the supper was the Maine Council of Churches plan to purchase a variety of beans from local growers for use in a variety of local bean suppers this fall.

The council is working with four or five churches in Cumberland County, using this approach to suppers as a pilot program that later will be shared with other churches in Maine. The Council is calling this new approach Heirloom Bean Suppers.  

 

From food to flowers, there was plenty to enjoy from the buffet table.

From food to flowers, there was plenty to enjoy from the buffet table.

 

Another success from the Saturday night supper was that $138 from the church’s profit will go the the South Portland Food Bank — $1 for every person who purchased a ticket.

 

Jim Young was on hand as a server and booster of Maine foods.

Jim Young was on hand as a server and booster of Maine foods.

 

The next Cape Elizabeth UMC Bean Supper will be Saturday, Nov. 7 from 4:30-6:30 p.m. As always, tickets will be $7 for adults, $3 for children and $20 for families (two adults and children).

 

The Maine Council of Churches had a display at the supper, providing information about

The Maine Council of Churches had a display at the supper, providing information about "Food Justice for All."

 

Even the lemonade had a local ingredient -- water from Sebago Lake!

Even the lemonade had a local ingredient -- water from Sebago Lake!

Categories: General