Make Corncob Jelly. Then, for a special treat, spoon it on Double Corn Muffins.
Baking
Green Plate Special: Flower power on the plate (and in the glass)
Use edible flowers to add whimsy, flavor, texture and dimension to your meals, fancy or not.
Maine’s organic grain producers see increasing consumer demand. Can supply keep pace?
Circumstances like the pandemic and weather gave the state’s organic grain businesses a boost in recent years. But the dwindling number of organic grain farmers means the future of Maine’s grains economy is unclear.
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.
Lilac blossoms smell great, look great and – did you know? – taste great, too
Bring lilacs into your kitchen for baking or lemonade.
A reluctant bread baker sweetens on sourdough
Over time, the challenge turned from a burden to an obsession.
Green Plate Special: Right-sized bagels for a healthier you
Cathy Barrow’s latest cookbook lavishes love upon the bagel and restores it to its proper dimensions.
Green Plate Special: Of George Washington pie, party tricks and bread pudding
And a warming recipe for Maple-Walnut Bread Pudding. Nothing wrong with that.
Some of us love trash, and some of us love beets…
Happy Valentine’s, Oscar the Grouch (and the rest of you, too). Please sing along!
Green Plate Special: Freezing pie crusts can help save on time and cleanup
You can also freeze whole, unbaked pies ahead of time to reduce stress on Thanksgiving.