April 2022 Newsletter
Spring is here at last!
Ahoy, shipmates! Spring is here at last! Not only does it mean summer sailing is right around the corner, it's also when we celebrate the schooner's launch day, April 16, 1983.
So many people showed up to see the magnificent vessel afloat for the first time, the City of Rockland had to send a police officer to direct traffic in what was shaping up to be an event comparable to Woodstock. The masts had not yet arrived from the West Coast, but as they say, "the show must go on!"
After launch day, the City marked April 16 "Heritage Day" before sending Captains Doug and Linda Lee (builders) a bill for the police officer... You just can't make this stuff up.
Around the Shipyard
Work is underway getting ready for Heritage's 39th season sailing beautiful Mid-Coast Maine. North End Shipyard comes to life as windjammers haul out on the railway for annual maintenance. Floats are spread out in the parking lot for repair, before going back in the water.
Spring North End
The shipyard's resident osprey have returned from southern waters and are not shy about verbalizing their excitement to be back home.
Spring Outfitting is Underway
Heritage Birds Eye
The Schooner Heritage is still under cover, but what seems like endless sanding, painting, and varnishing is being carried out underneath. The masts have been scraped and greased, and the rigging has been coated with pine tar. Archie, Lois Lane, and New Meadows, all freshly painted and varnished, are waiting with much anticipation to be rowed and sailed. They sure look beautiful in the davits accompanying the Heritage underway.
Returning deckhand from last year Jeremy, 1st mate this season, is seen below in his new officer cabin he made for himself. We told him he will have to live in the normally assigned mates bunk onboard. The disappointment on his face here says it all.
Photo: Beth Sailor
Photo: Beth Sailor
Photo: Beth Sailor

Pine tar is a sticky job but someone has to do it!

Looks like a hard working sailor set down a bucket of the stuff and it wouldn't let them go.

Thank goodness they were able to get out of the gloves.
Warm Summer Breezes
These are the moments dreams are made of, sailing across the bay without a care in the world and the warm sun on your face. Heritage is the perfect place for friendly conversations, peaceful relaxation, and the annual gathering of friends.

Exploring new places year after year never gets old. Just when you think you've seen it all, you're surprised by a wonderful new sight as you look out on the vast, pristine waters, scattered with endless evergreen islands. The perennial question is always, "Where are we headed today, Captain?," to which we all know the answer...

"Wherever the wind, weather, and tides take us."
Captain Ben at the Helm
Boothbay Windjammer Days June 26- July 2
Our June 26 trip to Boothbay for the Windjammer Days Celebration is the season's first 6-night trip and the only planned trip westward.
See Atlantic puffins as they bob around in the waves, and visit gorgeous anchorages outside our normal sailing grounds.

A full shore dinner is provided by the folks on Cabbage Island complete with lobster or chicken and all the extra fixings. It's a real feast!
Photo: Dick Loehr
Take part in a stunning parade of sail with vessels attending from all areas of the east coast. After, we'll all sail into Boothbay Harbor for festivities ashore and evening fireworks viewed from the deck of the Heritage.
From the Galley:
Captain Sean's Scallion Dip
  • 1 8oz package cream cheese (softened)
  • 3/4c sour cream
  • 2c chopped scallions (green onions) save bottom bulbs from stocks (2-3 bunches)
  • 1-2T olive oil
  • 1t lemon juice
  • 1/2c parsley fine chop
  • 1T (3 cloves) chopped garlic
  • 1t onion powder
  • Salt and pepper to taste

  1. Roast scallion bulbs, garlic, and olive oil in a foil pouch in 300 degree oven for 15-20 mins (until soft)
  2. Once finished, remove fibrous outer layer of scallions and put roasted scallion/garlic into food processor until paste. You can also use knife and finely mince
  3. Mix cream cheese and sour cream until smooth
  4. Add 3/4 of the raw chopped scallions saving a quarter of them for garnish
  5. Add scallion garlic paste, parsley, lemon juice, and onion powder and mix
  6. salt and pepper to taste
  7. Present in bowl and garnish with remaining scallions. You can also present in a bread bowl for some added flare and deliciousness.

Serve with crackers.
This savory dip is sure to be a hit at your next gathering. Enjoy!
Photo: Carol Latta
This season is shaping up to be another great one. The crew is here, the guitars are tuned, and the temperatures are quickly warming up.

We've made some updates to our website including online booking. You can still call to book with Shary over the phone, but the option for convenient online booking is now also available.

Make sure to book your trip today while we still have space. Many of our cabins are booked and trips are filling up fast.

We look forward to spending the upcoming season with you all, and we will see you out on the bay soon!
PO Box 482
Rockland, ME 04841