While we all wait out the coronavirus at home, consider a garden project with the kids.

And if history is any guide, we should be worried, writer Mark Kurlansky argued on a recent visit to Maine to promote his new book.

Skip the tansy, too.

A lot, as it turns out. Eating locally and sustainably in 1820 was just what you did.

Only the wealthy could afford ornamental gardens. Almost everybody else grew vegetables to eat.

Trust us, this is no hardship.

Help shine an LED light on the people, nonprofits, institutions and businesses that make Maine a greener place for all living creatures who call it home. Make a nomination here.

In March, the plants are still dormant, the weather isn't (usually) too bad, and you have an unobstructed view of the branches.

We have two words for you: Maine flour.

When all else fails, put on some tunes and sharpen your tools.

Three $1,500 scholarships will be awarded to students and teachers seeking to deepen their knowledge of organic and sustainable farm systems. Submit an application here.

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.

Both French and Japanese cooks have a thing or two to teach us about wringing the value out of ingredients in our kitchens.

Making them requires few ingredients – and a long wait.

You can grow tiny, tasty (and trendy) microgreens inside under a grow light.

Gardeners and wildlands managers, don't give up if you can't eradicate invasive plants. Even slowing their spread is helpful.

More local farmers are growing the tubers, which turn out to be a perfect pair for Maine maple syrup.

Get ready. Climate change means the weeds will be stronger and more plentiful.

The air fryer used for this chickpea recipe is just one of many worthy electric appliances.

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.

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.

You can save money, reduce maintenance and improve the chances that the plant will survive long term.

In which our columnist takes one for the team – and explains cheese curds.

The underrated workhorse of the winter kitchen grows locally and stores well.

What plants are walking the red carpet, so to speak, in 2020? Plant associations announce their favorites.

The solution? Next time you cook, play hide-and-seek with the legumes.

What's in and what's out? Prepare to bid farewell to Iona Petit Pois and say hello to cover cropping.

You'd be amazed at the difference it makes – both to people's eating habits and the planet.

Comments from readers and neighbors encourage columnist Tom Atwell to reflect.

When you plant, think about how your garden will look from the warmth of interior viewpoints.