Barton Seaver, chef and author of "Superfood Sea Greens," is Maine’s leading advocate for the sustainable harvest of our ocean’s bounty. He has dedicated his career to restoring a relationship to our oceans that can extend into our future. Barton will conduct a book signing and tasting at a reception in the Rising Tide Cafe on Friday, March 25 from 4:30-5:30 p.m. He will talk about sea greens, answer questions, and provide samples of a few recipes from his new book, "Superfood Sea Greens." Stop by, peruse and purchase his book and taste some Zucchini Sea Green Bread and Wellness Tea.

Locally raised Sea Greens, grown by Maine Fresh Sea Farms in the Damariscotta River, will be the focus of an evening cooking class on Friday, March 25 from 5:30-7 p.m. at the FARMS Community Kitchen. Join sea farmer Peter Arnold as he introduces the science of sea farming and the joys of cooking with locally grown sea greens. The event will feature delicious examples of ways to incorporate sea greens into our daily diet using recipes from Barton’s new book. Maine is a leader in the locally grown food movement, and growing vegetables in the ocean is both a logical extension of this healthy trend and a new farming opportunity for folks that work on the water. The nutritional value of these plants is widely recognized around the world, but few of us in Maine have much experience cooking or eating them. Maine Fresh Sea Farms is dedicated to broadening the availability of these super foods by growing multiple species of sea greens. We will use recipes from Barton’s cookbook, "Superfood Sea Greens," as we explore these new extraordinary vegetables.

The cost of the class is $20, which includes a generous sampling of the dishes and take-home recipes. To register, leave a message on the FARMS phone at 563-1161, or email us at info@mefarms.org, and send your name, phone number, email address and a check made out to FARMS to P.O. Box 421, Damariscotta, ME 04543 or drop off payment and registration information in the mailbox upstairs at the FARMS Community Kitchen.