While you patiently wait for the dazzlers, like strawberries and tomatoes, pair the last of the storage root veggie crops with a sprightly herb pistou.
Source
Posted inFood & Dining, Maine Gardener
A weird spring led to some weird problems in the garden
On bottom-blooming forsythia and other mysteries.
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Posted inFood & Dining, Maine Gardener
Invasive pests spoil the party for some local plant sales
But the Cumberland County Master Gardener Plant Sale is still going strong.
Posted inFood & Dining, Maine Gardener
Garden journals aren’t the only way to record what you grow
If writing isn’t for you, there are other ways to keep track of your gardening successes and failures.
Posted inFood & Dining, Green plate special, Recipes
Dandelions are the key to a locally sourced piccata
The flower’s buds can be made into capers, which typically come from a plant that doesn’t grow in the U.S.
Posted inFood & Dining, Green plate special, Recipes
In a nutshell: One nut is pretty much like another
In most recipes a pecan can stand in for a walnut, a cashew for a Brazil nut, yada yada yada, with just a few small considerations.
Posted inFood & Dining, Maine Gardener
Potted plants add lots of interest to your garden
Give some thought to the pots, the soil and the plants themselves.
Posted inFood & Dining, Maine Gardener
No Mow May can help threatened pollinators, and by extension, us
Plus, a whole month to skip a chore? Now if only we could figure out a way to avoid doing the laundry.
Posted inFood & Dining, Green plate special, Recipes
An inadequate kitchen years ago came with some surprising sustainability lessons
Yes to leftovers and efficient meals. No to wasting water. And bacon and sausages are the wise cook’s go-tos for fast flavor.
Posted inFood & Dining, Green plate special, Recipes
Tamar Adler’s new cookbook on leftovers is encyclopedic, smart and useful
‘The Everlasting Meal Cookbook: Leftovers A-Z’ is filled with clever, unusual – and pretty quick – ideas for meals.