An Aroostook County farmer is pressing sunflower seed oil.
Green plate special
Posted inGreen plate special, Source
Practice leaf-to-root eating on all that mint taking over your garden
The stems can flavor to syrups and sauces.
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Posted inGreen plate special, Source
Practice leaf-to-root eating on all that mint taking over your garden
The stems can flavor to syrups and sauces.
Posted inFood & Dining, Green plate special, Recipes, Source
Recipe: Chilled Fennel and Leek Soup with Fennel Stalk Pickles and Fennel Frond Sauce
You’ll end up with extra pickles and sauce, which can be put to good use.
Posted inFood & Dining, Green plate special, Source
There must be 50 ways to love your fennel
With apologies to Paul Simon and his ’50 Ways to Leave Your Lover.’
Posted inFood & Dining, Green plate special, Source
There must be 50 ways to love your fennel
With apologies to Paul Simon and his ’50 Ways to Leave Your Lover.’
Posted inFood & Dining, Green plate special, Recipes, Source
Recipe: Warm Wild Rice Salad with Mushrooms, Herbs and Aged Goat Cheese
This recipe allows you to make use of Maine’s abundance of mushrooms, lovely sage and rosemary, and local goat cheese.
Posted inGreen plate special, Source
Did indigenous Mainers once eat wild rice?
Linguistic evidence supports the supposition, and today we’re relearning how to harvest it.
Posted inFood & Dining, Green plate special, Recipes, Source
Recipe: Honeyed Strawberry Sorbet
This dessert requires an ice cream maker.
Posted inFood & Dining, Green plate special, Source
Wild strawberries are here, there and everywhere
Until you need them to make strawberry sorbet, when they’re nowhere to be found.