Out with the sugar plums, in with the recycled wrapping paper. (But we do like that renewable-energy-powered reindeer vehicle.)
Source
Posted inFood & Dining, Green plate special, Recipes
Efforts to restore American chestnut tree raise burning question for food lovers
When do we get to eat the chestnuts? Experts say they are tastier than the Asian and European nuts we import.
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Posted inFood & Dining, Maine Gardener
A petite kabocha squash developed in Maine wins an award
Johnny’s Selected Seeds’ Sweet Jade is an All-America Selection. It’s the first such award for scientist Lindsay Wyatt, who bred the plant.
Posted inFood & Dining, Maine Gardener
Growing indoor crops is more about the fun than the food they produce
Make a hobby out of watching these plants grow, and maybe even get some fresh ingredients out of it.
Posted inFood & Dining, Green plate special, Recipes
Mustard is easy to make and customize to different tastes
Personalized mustard makes a great gift, and a grainy version goes great in a creamy sauce for chicken thighs.
Posted inFood & Dining, Maine Gardener
Maine Gardener: Grow your own mushrooms
Not comfortable with foraging? Bored by shopping? There’s another way.
Posted inFood & Dining, Green plate special, Recipes
A handful of companies make salt from the Gulf of Maine using sustainable methods
No question, when it comes to salt, buy local.
Posted inFood & Dining, Maine Gardener
Feeling the ferns? What to know about planting them at home
Feel free to harvest them from the woods, but first figure out which species you want in your yard.
Posted inFood & Dining, Green plate special, Recipes
A little leftover mashed potatoes can go a long way in Nonna’s gnocchi
Flour and egg can stretch a cup of Thanksgiving spuds into enough pasta for a full meal.
Posted inFood & Dining, Green plate special, Recipes
A hand pie is just one way to thank the farmers who lend you their hands
Buying local products is another way to show your appreciation for all the work they do.