It’s too early to plant, but not too early to plan.
Source
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 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, 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 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, Maine Gardener
Protecting soil, in Maine’s forests and backyards, is a key to carbon neutrality
With its abundance of forested land, the state is well positioned to meet its goal of achieving carbon neutrality by 2030.
Posted inFood & Dining, Maine Gardener
Then and now: Reflecting on nearly 50 years on one patch of earth
In the early days, Atwell and his wife tilled, installed lawn, and reached for fertilizers and insecticides. But as time has gone by, the couple has become more and more attuned to nature’s needs in their garden.
Posted inGreen plate special, Recipes
Save the planet, and time, with one-pot cooking
Sustainable recipes like this Muhammara and Chickpea Stew also suit busy lives.
Posted inFood & Dining, Maine Gardener
Chores are barely done, but never too early to shop for next year’s gardening season
Some great local catalogs encourage buying and daydreaming on cold winter days.