Chat with your local butcher and head home with a ‘poodle cut,’ an ‘oyster,’ a ‘spider steak’ or one of several other unconventional cuts newly available here.
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Green tomatoes you know about. But have you tried unripe butternut squash?
The trick is to treat it like a potato in the kitchen. (Also, plenty of creme fraiche and half & half).
If we get a repeat of last winter – bone-chilling but not snowy – there’s work ahead to prepare your garden
Snow acts as insulation. Without it, skip the raking or consider mulch.
Green Plate Special: A new kitchen in Brunswick is eager to share its pots, pans and ranges
The Mid Coast Hunger Prevention Program has opened up its new 12,000-square foot kitchen to other groups, individuals and nonprofits that meet community needs.
Green Plate Special: Making ketchup is perfect cooking project for less patient little ones
The process is amenable to stopping and starting in accordance with kids’ attention spans.
Maine Gardener: Falmouth gardens that feed the hungry are growing
Tidewater Farm is expanding its gardens and building structures, where it plans to hold classes.
Maine Gardener: A new tactic being considered to combat the spotted wing drosophila
The pest destroys as much as 30 percent of Maine’s blueberry crop annually.
Green Plate Special: Using powdered alliums isn’t cheating when you make them yourself
Garlic and onion powder aren’t just conveniences. In this meatball recipe, they’re needed flavor boosters.
Green Plate Special: At farmers markets, great deals are a growing trend
In these days of rising inflation, a new report finds that local producers’ prices are now competitive with those at grocery stores.