Summertime in Maine has a certain magic: salty air, longer stretches of sunshine, sandy feet from days at the beach. But for Portland-area parents, summer isn’t always as relaxing as it sounds.

When school lets out, routines shift. Camp pickups, out-of-town visitors, weekend getaways and childcare gaps bring new challenges. And somewhere between the ice cream sugar crash and another grocery store run, dinner becomes just one more thing to figure out.

That’s where Feast & Fettle steps in. Portland families and seasonal visitors are turning to this local meal service for support during the more chaotic months of the year.

Feast & Fettle has become part of the rhythm of some families lives in southern Maine, delivering fully prepared meals that meet the hustle of summer with the ease of a home-cooked dinner, without the work.

Each week, members receive a rotating menu of nourishing meals made from fresh, seasonal ingredients. Think lemony grilled chicken, seared local vegetables, chilled farro salads or even a take on the classic Maine lobster roll, all flavors that celebrate summer without hours in the kitchen.

Meals are delivered fresh (never frozen) by their local team and arrive in reusable bags and containers, ready to heat and serve whenever your family is.

Whether it’s a backyard dinner after a day at camp, a quick bite before a free summer concert, or something warm and comforting after a day spent chasing tides in Casco Bay, Feast & Fettle helps keep mealtime steady, so you can focus on the moments that matter.

And when your everyday meals are already planned and prepped, your kitchen becomes a place for creativity and connection. If you’re looking for fun activities to break up the day with little ones, try these seasonal favorites from Feast & Fettle founder, Maggie Pearson:

• Butterscotch Banana Bread Cookies – a hit with kids and grown-ups alike. Read the full recipe here.

• Strawberry Rhubarb Latte – the perfect refreshing drink to enjoy on the porch.

Strawberry-Rhubarb Syrup:
2 cups fresh strawberries, quartered
1 cup rhubarb, chopped
3/4 – 1 cup granulated sugar
1 cup water
1 – 2 tbsp fresh lemon juice

Add everything to a saucepan and bring to a boil over medium heat. Once bubbling, reduce to low and cook for 10–15 minutes, until the fruit breaks down. Let it cool, then strain out the solids with a fine mesh strainer. Store the syrup in an airtight container in the fridge until ready to use.

Pour about 1 ounce (2 tablespoons) of syrup over ice, add your milk of choice, top with espresso, and swirl it all together with a straw.

Whether you’re beating the heat indoors or embracing a drizzly day, these simple, joyful recipes offer a chance to slow down and savor the season together as a family.

Want to try Feast & Fettle? Cumberland and York County residents can enjoy 20% off their first order this summer. Visit feastandfettle.com to learn more and get started.