It’s too early to plant, but not too early to plan.
Food & Dining
Food, dining and restaurant news from the Kennebec Journal and Morning Sentinel.
Posted inFood & Dining, Green plate special, Recipes
Lemons aren’t (remotely) local. Can you substitute something else?
It’s situational, depending on the dish and technique, but sumac, for one, may work.
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Posted inBusiness, Food & Dining, Local & State, News
Steeper by the dozen: Avian flu sends egg prices soaring
The disease has driven prices up and supplies down, affecting Maine farms, stores, restaurants and egg lovers in different ways.
Posted inFood & Dining, Green plate special, Recipes
Too much of a good thing? How to preserve leftover cream
Freeze it. Some tips on how best to do so.
Posted inFood & Dining, Recipes
With these desserts, you’ll have them begging for rutabagas
And don’t forget the parsnip and the beet. These cold-weather root veggies, longtime New England staples, can make excellent sweets.
Posted inFood & Dining, Maine Gardener
Skip the grow lights. Try a method that’s stood the test of time
A centuries-old gardening method for starting seedlings is finding new life.
Posted inBusiness, Food & Dining, News
Lisbon Falls chef Jason LaVerdiere named semifinalist for prestigious James Beard Award
The 38-year old co-owner of Flux is one of 5 semifinalists named in Maine.
Posted inFood & Dining, Maine Gardener
Viles Arboretum experiments with ‘Forest of the Future’
As climate change alters conditions for Maine’s flora, the arboretum experiments with non-native trees to figure out which species could thrive in warmer conditions.
Posted inFood & Dining, Green plate special, Recipes
Radicchio – the leafy vegetable that’s almost too pretty to eat
But get over that. It’s also delicious, in season now and available from your local farmer.
Posted inFood & Dining, Local & State, News
What do Mainers say when it comes to the ethics of eating lobster? Pass the butter
Whether the fishery is harming the endangered right whale is a matter of vehement debate, but local chefs, restaurateurs, fishmongers and ordinary people are still cracking into Maine’s iconic crustacean.