Originally published in The Weekly Packet, July 11, 2019
Roaring Lion Farm & Market opens in Sedgwick
by Anne Berleant
A new choice for breakfast, lunch and fresh-from-the-farm meat, eggs and veggies is available in Sedgwick since Roaring Lion Farm & Market opened, without fanfare but a crowded parking lot, on Sunday, July 7.
Not content with moving their farm from Rumford last October, Colin and Arianna Smorawski’s gaze turned to the former Country View restaurant next door.
“It was fun to work on it all winter and finally get it up and running,” Arianna said, seated at one of several small dining tables, as four newborn calves grazed with their mother in a distant field.
Roaring Farm Market offers prepared food, freshly made breakfast and lunch, and farm stuff: beef, pork and (soon) chicken, eggs, and fresh vegetables from the farm, plus Maine-made cheeses, 44 North coffee from Deer Isle, baked goods from Deer Isle’s Milkweed and Monarch, English muffins from Water’s Edge in Stonington, and produce from King Hill Farm in Penobscot, with more to come.
“Anything that’s not coming from the farm, we’re keeping as local as possible,” Arianna said.
The same holds true on the menu, while choices will vary from week to week and with the seasons.
“They’ll always be a breakfast sandwich,” Colin said, “but the meat or veggie might change.” The same is true for their grilled cheese sandwich, made on opening day with cheddar and Gouda cheeses on sourdough, with bacon and/or tomato. A hummus sandwich is made from Roaring Lion Farm-grown yellow beans instead of garbanzo beans to keep it local and fresh. A burger choice and a ham-based sandwich round out the lunch items. Aside from breakfast sandwiches, a pork hash with fried eggs and polenta cakes with garlicky tomatoes were also on the opening day menu, along with ice cream sandwiches, “because it’s summer in Maine,” Arianna laughed, made with Ellsworth’s Morton’s Moo ice cream. Food is ordered take-out style, with seating inside and on a covered patio.
Both Colin and Arianna have years of experience in the restaurant business, so opening the market “felt like a natural progression from having the farm,” Arianna said.
“[We] get to go full circle,” Colin added.