Picture sorbet, but flakier, plus you don’t need any special equipment to make it.
Green plate special
Posted inFood & Dining, Green plate special, Recipes
Take the pledge: MOFGA wants you to eat local and organic in August
Support farmers and farm animals, pollinators, Maine’s economy and good health – both the soil’s and your own.
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Posted inFood & Dining, Green plate special, Recipes
Berries past their peak? Not to worry.
Whatever you do, don’t throw them out. Terrific ways to transform mushy berries abound.
Posted inFood & Dining, Green plate special, Recipes
Being green in Maine means buying local, fresh goat cheese
For the farmer, a goat dairy operation is a comparatively easy entry point into the cheese-making world.
Posted inFood & Dining, Green plate special, Recipes
With radishes and turnips, you get 2 veggies for the price of one
This recipe for Ginger-Garlic Miso Soup can be entirely locally sourced.
Posted inFood & Dining, Green plate special, Recipes
Try DIY ketchup on your July 4 burger
In a common American story, ketchup immigrated from abroad and adapted once it reached these shores.
Posted inFood & Dining, Green plate special, Recipes
A pearl among grains, Maine-grown barley doesn’t need beef soup to shine
Pearled Black Nile Barley comes from an Aroostook County to your plate (with a brief stop at Maine Grains).
Posted inFood & Dining, Green plate special, Recipes
Not all single-use plates, forks and spoons are created equal
When you are throwing a large party that requires disposable dishware, choose carefully.
Posted inFood & Dining, Green plate special, Lifestyle
Learning to love lovage
Though it was a cure-all in ancient Rome and Greece, Americans today rarely use lovage. It is strong but tasty and has many excellent uses in the kitchen.
Posted inFood & Dining, Green plate special, Recipes
The sear, steam and sauce formula for sustainable vegetable cookery
Bonus: At the end of the day, you’ve just a single pan to wash.