Mother and daughter Karen and Anne Trenholm are among a number of multigenerational families trying to save their farms one wheel of cheese at a time.
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Your daily bread needn’t be mundane
Start with really good loaves, then top slices with really good stuff.
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Cheese Poof makeover adds crustiness and local greens
A beloved family recipe gets local ingredients and less time in the oven.
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Make these biscuits to use (up) buttermilk
Shake it, or make it, then bake with it.
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A new fish for Maine waters – and dinner plates
Black sea bass have expanded their territory northward and are consuming native fish. One way to attack the problem? Eat it.
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Get close to exact when cooking with eggs of varied sizes
A measuring cup and a little math help meet recipe requirements, especially with local eggs.
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Demand gets institute cracking on plan to sustain crab
Hannaford’s interest in Jonah crab leads to recommendations being considered by fishery regulators.
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Makeover gives mushroom soup a locavore seal of approval
The recipe revamp boosts its sustainability.
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Grow: Fresh herbs from seed
Since they take a while to sprout, the time to start is now.
Posted inGreen plate special, Recipes
What is the most energy-efficient pot for cooking dried beans?
The electric pressure cooker – maybe.