Anecdotally, at least, the evidence suggests yes.
Green Plate Special
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Recipe: Blueberry-Cinnamon Scones with Wild Blueberry–Lemon Curd
’Tis blueberry season, so why not go all out? My favorite blueberry flavor combination involves both cinnamon and lemon. This recipe combination not only includes all three, but also institutes the 25 percent lessons I’ve learned in researching this column. I built the curd recipe from scratch for use with wild blueberries with the understanding […]
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Baking with wild blueberries is easy if you know how
Maine’s wild blueberries cook up somewhat differently than their cultivated cousins.
Posted inFood & Dining, Green plate special, Recipes, Source
Recipe: Maine Bushel of Beans Salad with Local Sunflower Seed Oil
Why settle for the traditional Three-Bean Salad?
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With surfeit of sunflower seeds, farmer struck local oil
An Aroostook County farmer is pressing sunflower seed oil.
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Practice leaf-to-root eating on all that mint taking over your garden
The stems can flavor to syrups and sauces.
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Recipe: Chilled Fennel and Leek Soup with Fennel Stalk Pickles and Fennel Frond Sauce
You’ll end up with extra pickles and sauce, which can be put to good use.
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There must be 50 ways to love your fennel
With apologies to Paul Simon and his ’50 Ways to Leave Your Lover.’
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Recipe: Warm Wild Rice Salad with Mushrooms, Herbs and Aged Goat Cheese
This recipe allows you to make use of Maine’s abundance of mushrooms, lovely sage and rosemary, and local goat cheese.
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Did indigenous Mainers once eat wild rice?
Linguistic evidence supports the supposition, and today we’re relearning how to harvest it.