Preserving the Food Homestead Business

A Maine couple goes back to the land and makes a business of homemade foods and crafts.



Antaki
Ana and Roy Antaki selling their homemade products at the farmers market.
Photo courtesy LYNN KARLIN
Weeping Duck Peacock
This majestic peacock is one of the many birds among Weeping Duck Farm’s permanent flock.
Photo courtesy ANA ANTAKI
Weeping Duck Farm
Weeping Duck Farm sits on fields and woods that offer blueberries, blackberries and apples, as well as space for the Antaki’s ducks, chickens and peacocks to roam.
Photo courtesy ANA ANTAKI
Peacock Chicks
The farm’s diverse bird family is epitomized by these baby peacock chicks. Their mother abandoned the nest, so Rosette, a Muscovy duck, hatched them. A bantam hen, Little Opal (shown in background), and a bantam rooster, Roostie, taught the chicks to feed.
Photo courtesy ANA ANTAKI
Farmers Market
The Belfast, Maine Farmers Market.
Photo courtesy LYNN KARLIN
Fermented Foods
You can prepare a variety of foods with lacto-fermentation, including (left to right) celeraic, green tomatoes, kimchi, cucumbers and red cabbage.
VANA ANTAKI
Fermenting Green Tomatoes
This 10 liter bottle of lacto-fermented green tomatoes requires maintenance to be sure the brine level remains constant, and any surface mold is removed.
Photo courtesy ANA ANTAKI
Maine
The barn at Weeping Duck Farm in winter.
Photo courtesy ANA ANTAKI
Weeping Farm Duck
Zippy the duck.
Photo courtesy ANA ANTAKI

















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