Island Updates


From the Farm-to-Table Kitchen

One of the most popular appetizers from this last Farm-to-Table dinner was beet "sliders," delicious bite-sized beet patties topped with a homemade pickled zucchini relish. Ladleah graciously shared the recipe with us, and we are passing it along to you to enjoy!

I love a good, juicy burger. Whether you are a vegetarian or a meat lover; this veggie burger will satisfy anyone. I prefer cooking these in a cast iron skillet with a bit of olive oil.  Use big dark red beets and sear well on each side. The recipe calls for basil or thyme but I love to use all different herbs depending on the season.  Also feel free to get creative and change up the cheeses!  Just hold to the egg, oats, beet ratio and you'll swear you are eating a medium rare beef burger. You can even make a bunch of patties at once and freeze on a sheet pan.  Once frozen put in pairs or individually wrapped in a ziplock and keep in the freezer for a fast meal. Adapted from Food52. Makes 6-8 good sized burgers.


  1. 3 cups grated beets (about 4-5 large beets)\
  2. 1 onion
  3. 2 garlic cloves
  4. 2 tablespoons olive oil
  5. 2 eggs
  6. 1 1/2 cups rolled oats
  7. 7 ounces goat cheese or feta or grated cheddar
  8. 1 handful fresh chopped basil or 1 tsp Thyme (fresh is better, dried okay)
  9. 1 generous pinch sea salt
  10. several grinds fresh black pepper
  11. olive oil for frying


  1. Peel and grate beets, onion, and garlic on a box grater or use a food processor with grater attachment.
  2. Place the grated vegetables in a large mixing bowl
  3. Add olive oil, eggs, and rolled oats  and mix well
  4. Add cheese, basil or thyme, salt, and pepper and mix well.
  5. Let all sit for 30 minutes so the oats can soak up the moisture and the mixture sets.  This step is very important for the patties to hold together.
  6. Shape a test patty.  If the mixture feels too loose add a 1/4 cup more oats, let sit.
  7. Form patties and sear in a hot, heavy pan (cast iron is best) or brush with olive oil and grill.

Vegan Adaptation

  1. substitute tofu for cheese
  2. use up to 1/2 cup water and let mixture soak for 1 hour  in the refrigerator to allow more time for the oats to hydrate.

We had a great time this season with the farm-to-table events and we look forward to having everyone out to the island again next year! Be sure to check out our 2016 Calendar for more details about upcoming events.

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Farm-to-Table Harvest Moon Supper

The menu from the evening

On September 8th, the night of the Harvest Moon, we hosted 45 guests for a dinner catered by Ladleah Dunn, who owns and operates Sailors Rest Farm in Lincolnville, Maine. The theme was island-sourced farm-to-table dining. HIF staff have worked hard this year to grow more of our own food on island, and this supper was a great way to celebrate our own garden efforts. Ladleah did a superb job of sourcing the ingredients for the meal from the mid-coast area.

Guests enjoyed a ride out to Hurricane on the Equinox and the Reliance and were welcomed with an Elderberry Kir Royal. After a walk around the main campus and up to the gardens, guests sat down to a four-course meal. As dinner came to a close Ladleah introduced herself and her staff, and explained her love for Hurricane Island, which started when she was a student on Hurricane 15 years ago. As the Harvest moon rose over Greens Island crème brulee and coffee were served for desert. 

We are very grateful for those who joined us for our Farm to Table dinner this fall, and hope to continue the tradition in years to come as we continue to expand our gardens and grow more of our own food on Hurricane. Thank you to all of the local farms and venders, and especially to Ladleah and her fantastic staff for making it such a memorable night.

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