Margie Kamb
I have been cooking in this kitchen for over 34 years. I cooked first for my family and now for the past 25 years breakfast for my guests. I like to make all my own jams from the wild black berries that grow all along the coast and include as much local produce as the season supplies. My chickens try their best to keep up with the demand for their eggs so I am adding to the flock in the Spring.
The Farmhouse and barn were built for my family in 1976 on a five acre parcel of land that was logged to make a clearing for the buildings and garden. The gardens were finished a few years later after much work and lots of mulch and horse manure. My daughter Karin and I had milk goats in the barn, a flock of chickens and a big vegetable garden. Now most of the vegetables have been replaced with flowers and berries. In 1985 the rooms in the house were converted into four guest rooms and the barn was made into two rooms a year later. My son John helped in the early remodel in the house when he returned from the Peace Corps and son James has given invaluable help with numerous construction projects including the Barn a new deck out back and living quarters for me. My daughter Karin is always a great source of ideas and practical advice with her extensive knowledge in the hospitality and event management field and her successful business www.clevergirlconsulting.com
I love seeing my "old guests" return and my "new guests" discover my place in the woods for the first time.
Send me email if you'd like to know more...
