A farm-to-table dinner in a barn on a farm is a magical experience, and it’s not too late to enjoy one this year.
farm to table
Meridians in downtown Fairfield to reopen with modified name, new kind of menu
Meridians: The Bar is set to open at 166 Main St. on June 21. Its shop, formerly across the street, has been moved to the restaurant’s lounge.
Green Plate Special: Don’t call it mud season. March in Maine is spinach season
Even if you buy a very large bag, you won’t run out of delicious ways to use it.
Green Plate Special: With fresh cheese like ricotta, you’ve gotta buy local
Fortunately, Maine has at least a few cheesemakers who’ve mastered the process.
Two cookbooks lavish seasonal berries with love
‘Blueberry Love’ and ‘Strawberry Love’ offer recipes savory and sweet, classic and new for these seasonal treats.
This pizza crust is really good
Pizza dough from the new Skowhegan-based The Good Crust both tastes good and does good.
Green Plate Special: Did you thank a farmer today?
Nationwide, farms are struggling to find enough farmhands to raise and pick crops. In Maine, legislators are considering a law to raise their pay.
Making the case for celery, beyond a vehicle for peanut butter
Could local varieties or a celebrity influencer help boost the vegetable’s stature?
Green Plate Special: If 2 people and a ham spells eternity …
… then 4 people and a porterhouse is just right. It’s holiday time, so don’t stint on the porcini butter.
Dine In Maine: A few of his favorite things
Restaurant critic Andrew Ross tells us about ‘The Best Things I Tasted in November.’