We cooked the same meal with ingredients from each. What we found may surprise you.
Source
Posted inSource
You say farmer’s, and I say farmers
If you say farmers’, let’s call the whole thing off: The apostrophe apostasy, market style.
advertisement
Posted inFood, Green plate special, Recipes, Source
Chef Joshua Mather cooks hyper-local
Plus a recipe for cream of asparagus soup.
Posted inFood, Recipes, Source
Make quick refrigerator pickles with spring veggies
Choose your favorite farm-fresh produce and select the seasonings to suit yourself.
Posted inFood, Green plate special, Recipes, Source
Root vegetables are the roast of the town
Make the most of Maine produce this time of year.
Posted inFood, Green plate special, Recipes, Source
Tao Yuan chef Cara Stadler thinks globally – and locally
Try her recipe for Braised Endive with Butter-Basted Fluke
Posted inFood, Source
Pie for Breakfast: Dandelions are not just a weed, they’re dinner
Mainers have long dined on dandelion greens, says culinary historian Meg Ragland.
Posted inFood, Green plate special, Recipes, Source
Raw Beet and Broccoli Salad
Sea Glass Chef Mitchell Kaldrovich practices root-to-stalk cooking.
Posted inFood & Dining, Source
Eliot Coleman reflects on four decades of organic farming in Maine
He finds himself an inspiration to a whole new generation of back-to-the-landers.
Posted inFood, Source
From the Editor: Introducing Sunday’s new Source
The section will showcase Mainers canning, composting, shopping at farmers markets and more.