Farm-fresh cuisine

Maine chefs will celebrate the state’s abundance of organic produce during the second annual “Tastings” event at New Leaf Farm in Durham. The event, which takes place from 3 to 6 p.m. July 17, is a fund-raiser for the Maine Organic Farmers and Gardeners Association and will feature produce and products grown and raised in Maine. Chefs will hail from Brooklin Inn in Brooklin, Harraseeket Inn in Freeport, Sea Grass Bistro in Yarmouth, 555 in Portland, Newcastle Inn in Newcastle, A-1 Diner in Gardiner, Gaetano’s Ristorante Italiano in Waterville, Back Street Bistro in Brunswick, Back Bay Grill in Portland, College of the Atlantic in Bar Harbor, New Moon in Bangor, Scales in Portland and Tides Inn in Kennebunkport. Advance tickets cost $50 for MOFGA members, $60 for nonmembers; $25 for children of MOFGA members and $30 for children of nonmembers. For tickets or information, call 568-4142.

A helping of history

What better way to spend an early summer evening? Learn about local logging history, Indian folklore, culture and traditions with a cruise on the Katahdin Queen to the Ambajejus Lake Boom House on Saturday, June 25. When you return, chef Matteo Proctor of Fredericka’s Restaurant at Big Moose Inn on Millinocket Lake will prepare a memorable meal. Seating is limited, and reservations are required. for information, call 723-8391.

Flavorful fish

Looking for a healthful barbecue recipe that’s fit for a queen? Karen Adler and Judith Fertig, authors of The BBQ Queens’ Big Book of Barbecue,” have you covered. Try their Tapas-style Grilled Fish Steaks with Green Olivada. To prepare, heat 2 tablespoons olive oil in a saucepan. Saute 1/4 cup each chopped green pepper and red onion and 2 cloves garlic, minced, until onion is transparent, about 5 minutes. Stir in 1 teaspoon Hungarian paprika and 1/4 cup chopped Lindsay Spanish olives stuffed with pimiento. Let cool to room temperature. Spread half of the vegetable paste on top of four mild, white fish steaks (such as haddock, halibut or pacific cod) and let rest for 30 minutes. Prepare a medium-hot fire in your grill. Oil a perforated grill rack and place on grill grates. Grill the fish, vegetable-paste-side down, for 4 to 5 minutes. turn and cook on the other side for 4 to 5 minutes. spread remaining paste on top of the fish during the last minutes of cooking. The fish is done when it begins to flake when tested with a fork in the middle. To serve, arrange each steak on a plate. Garnish with olive oil, chopped olives and a dusting of paprika. Serves 4.

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