Use edible flowers to add whimsy, flavor, texture and dimension to your meals, fancy or not.
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Maine Gardener: Tips for clematis care from an expert
Cindy Tibbetts, of Hummingbird Farm, has expanded the varieties of clematis vines she sells and propagates.
Green Plate Special: Seize the day! Eat your tomatoes every which way as they ripen
Sure, preserving them for later is good. But don’t neglect the pleasure of eating fresh local tomatoes every day while the season lasts.
Maine Gardener’s garden update: The worries, the glories, the berries
Columnist Tom Atwell tells us how his garden grows.
Maine Gardener: The state finalizes its list of invasive plants that can no longer be sold in Maine
Rosa Rugosa, a beach rose beloved by many in Maine, is in a category of its own.
Pod recast: This riff on avocado toast drastically reduces the food miles
Here’s a Maine-based sustainably minded answer to a trendy spread: Pea mash.
Maine Gardener: A ray of hope for getting rid of the destructive emerald ash borer
A group of UMaine students and their professor are on the job, combining an array of tactics to try to eliminate the invasive pest, which could decimate Maine’s ash trees.
Green Plate Special: For perfect kebabs, start with metal skewers
Using the sustainable tool is one of several tips that will ensure proper, efficient preparation of the summertime favorite.
Green Plate Special: Make-ahead scones of every hue and season
Add seasonal fruit compote to the dough, then, whenever you get a craving, pull the scones from the freezer and bake. Bonus: It’s a good way to use up less than perfect fruit.
Maine Gardener: In ornamental gardens, sometimes bigger leaves are better
Flowers get all the attention, but beautiful large leaves can add a lot of interest to your garden.