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PublishedFebruary 23, 2020
Maine Gardener: The ruinous emerald ash borer is here. Is there anything you can do?
A state and city expert weigh in on ways to try to repel, or at least slow, the destructive beetle from killing all of Maine's ash trees.
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PublishedFebruary 23, 2020
Green Plate Special: To get the most out of expensive, sustainable ingredients, make broth – twice
Both French and Japanese cooks have a thing or two to teach us about wringing the value out of ingredients in our kitchens.
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PublishedFebruary 16, 2020
Green Plate Special: Bright, salty, funky preserved lemons to get you through a Maine winter
Making them requires few ingredients – and a long wait.
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PublishedFebruary 16, 2020
Maine Gardener: Here’s a gardening project while you wait for tomato season
You can grow tiny, tasty (and trendy) microgreens inside under a grow light.
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PublishedFebruary 9, 2020
Maine Gardener: If you can’t beat invasives in toto, beat them in part
Gardeners and wildlands managers, don't give up if you can't eradicate invasive plants. Even slowing their spread is helpful.
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PublishedFebruary 9, 2020
Green Plate Special: On Valentine’s Day, think sweet potatoes for your sweetheart
More local farmers are growing the tubers, which turn out to be a perfect pair for Maine maple syrup.
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PublishedJanuary 26, 2020
Maine Gardener: The king of the elms is dead. Long live the heirs to the throne
Yarmouth's beloved Herbie succumbed to Dutch elm disease 10 years ago, but thanks to amateur arborist John Hansel, you can buy a clone of the grand old tree and plant it in your yard.
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PublishedJanuary 26, 2020
Green Plate Special: Get your local ducks in a row
They are expensive in part because it costs farmers a lot to process them. So you'll want to make the most out of your purchase using everything but the quack.
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PublishedJanuary 19, 2020
Maine Gardener: For healthy, robust trees and shrubs later, plant small
You can save money, reduce maintenance and improve the chances that the plant will survive long term.
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PublishedJanuary 19, 2020
Green Plate Special: Six bowls of poutine in 4 days?!
In which our columnist takes one for the team – and explains cheese curds.
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