Stuart Little
Brooklin, ME, is a tiny town that was home to E. B. and Katharine White who met at The New Yorker, ultimately moved to Maine and were married for forty-eight years. Visiting Brooklin, we went to the Friend Memorial Library to see the E. B. White book collection and noted with pleasure that the volumes look used and appreciated. The Stuart Little book jacket above is the version I adored, as a child. Every time I went to the 79th Street boat pond, I half-expected to see Stuart at the helm of his craft.
After Brooklin, we went to Stonington and then to Deer Isle, accessible 
by bridge but somehow suspended in another time, maybe the 50s.We drove down the Sunshine Road (no kidding) got out of the car and stumbled onto what looked like a Red Grooms set—large sculptures everywhere, some sitting on a cabin porch. Then we came to a cottage/coffee shop where we ate wonderful scones accompanied by samples of some of the jams. The place is so low-key, it took a while to figure out that one function of the cottage is a “showroom” for the small batch jams, preserves, chutneys and marmalades made under the Nervous Nellie label.
In life, Nellie is delightful Anne Beerits. The company name and identity were coined twenty-five years ago by Peter, Anne’s partner, who thought Nervous Nellie’s was a better name for a fledgling jam business than Deer Isle Jams. How right he was! Here’s the web address for the company where you can simply browse, order fabulous jam and chutneys, pottery, teas or organic dog biscuits; read Nellie’s blog, sign up for the Nellie newsletter or see some of Peter’s creative sculpture, much of it made from reclaimed materials: www.nervousnellies.com/
All the products I’ve sampled are first class but my personal fave remains the Hot Tomato Chutney. Simultaneously spicy and sweet, it’s a great accompaniment to any meat, enlivens a sandwich, and becomes a great hors d’oeuvre– top a cracker with cream cheese or cheddar and add a dollop of the chutney.
Nervous Nellie catalogue
Use any of the chutneys on a meat sandwich instead of mustard or mayonnaise or enliven mayo with one and thin further with plain yogurt. Flavor yogurt with Blueberry Chutney and spread on pork tenderloin for the last few minutes of cooking– your mouth and your guests if you share– will thank you. Visit Nervous Nellie’s (open year ’round but I prefer Maine in the summer) have a snack, go birdwatching, and enjoy a unique place that produces top-quality food products with flair and humor.
For a recipe, check out Nellie’s website that lists a bunch of suggestions on using their products.