It’s art. It’s protest. It’s celebration. And, who knows? It may even be a practical way to get cargo to market.
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The story of six generations on a Maine farm, and the next one
In a new book, writer/farmer Kelly Payson-Roopchand tells the story of Somerville land farmed by one family from the early 1800s, and how her own family is bringing it new life.
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Carrot tops not just for composting
Use them as a green garnish or in a pungent summertime sauce.
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Fresh Air Fund friend returns, eager to eat Maine’s freshest foods
She also is excited by a small-world encounter in Harpswell.
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Homegrown: Blueberry Champagne
Toast the season with this new seasonally appropriate drink.
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Maine malt for local craft beer has arrived
A few Mainers have begun to malt barley and say the potential is huge.
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Green Plate Special: Freeze with gusto (and labels) for less waste and lots of flavors
Flavored cubes of all sorts find many tasty uses, if you know the meat broth from the fruit juice.
Posted inFood, Green plate special, Source
Green Plate Special: Use stone fruit pits to give desserts a haunting almond flavor
The French call it noyaux. We call it delicious.
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It takes guts to contain onslaught of food allergies
Columnist Laura McCandlish cautiously reintroduces strawberries to her son, lest he break out in hives.
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Incorporating garlic scapes into the kitchen ecosystem
Taking a page from food writer Eugenia Bone, columnist Christine Burns Rudalevige practices her Kitchen Ecoscape.