These shrubs produce beautiful fall colors and berries, extending the garden season.
Source
Posted inFood & Dining, Green plate special, Recipes
Before you recycle that jar, reuse it
Rather than waste water to wash used food jars and tubs, first make vinaigrette, dessert sauce, sweetener for tea and more right in the containers.
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Posted inFood & Dining, Maine Gardener
Volunteers hope to restore the original Peary gardens on Eagle Island
But it’s not as straightforward as weed, till and plant.
Posted inFood & Dining, Maine Gardener
Late bloomers that are worth the wait
Don’t let your garden go green. These flowers will add color even as the gardening season winds down.
Posted inFood & Dining, Green plate special, Recipes
Green Plate Special: Some tips for sustainable seed-eating
Do you feast on flaxseeds? Snack on sesames? Pig out on pepitas? Follow these guidelines to do so while maintaining a small ecological footprint.
Posted inFood & Dining, Maine Gardener
A gardener’s work is never done
How to get rid of weeds? Get out there and regularly weed.
Posted inFood & Dining, Green plate special, Recipes
A good problem to have: Using up that bottle of vermouth
Don’t let it go bad and pour it down the sink. Much better to make stone fruit crumble.
Posted inFood & Dining, Green plate special
The herring shortage has led Maine’s puffin population to change its diet
Humans should follow suit to help Maine’s fisheries rebound.
Posted inFood & Dining, Maine Gardener
Cover crops enrich the soil, prevent erosion, inhibit weeds and more
Have an empty space in your vegetable bed? Here’s how to fill it with a cover crop.
Posted inFood & Dining, Green plate special, Recipes
Granitas offer a twofer in the kitchen – keep cool, and use up bits of this and that
Picture sorbet, but flakier, plus you don’t need any special equipment to make it.