Source

Tofu and tempeh made in Maine with soybeans from local farms are the best options for environmental benefit.

The barrels get re-used. The maple syrup gets gorgeously flavored. Win-win.

The answer has to do in part with how well you readied the garden last fall.

Use the gadget to turn all kinds of leftovers into salty, crispy, tempting snacks.

The heads produce a greater number of uniform leaves with a single cut.

During winter, our columnist catches up on his reading and finds plenty of note in Douglas Tallamy's 'The Nature of Oaks.'

Much of the difference is in how we use it today, less as the center of a meal than as a way to flavor dishes.

Even when he's away from his garden, Atwell thinks about gardens. In Hawaii, he visited a thriving organic farm and learned how chocolate is made.

Working with scientists, a local chef has developed an Asian fish sauce from the crabs. It's local, pungent and could be one way to reduce the crabs' numbers.

The trees in Hawaii grow tall, but not strong, pineapples are less important than you thought, and more fun facts about Hawaiian flora.

Used in baking, with seafood or drizzled on vegetables, brown butter offers nutty, complex depth that improves everything it touches.

Submit an application for one of three $1,500 scholarships for students and teachers seeking to learn more about organic and sustainable farm systems.

It's too early to plant, but not too early to plan.

It's situational, depending on the dish and technique, but sumac, for one, may work.

Freeze it. Some tips on how best to do so.

A centuries-old gardening method for starting seedlings is finding new life.

As climate change alters conditions for Maine's flora, the arboretum experiments with non-native trees to figure out which species could thrive in warmer conditions.

But get over that. It's also delicious, in season now and available from your local farmer.

With its abundance of forested land, the state is well positioned to meet its goal of achieving carbon neutrality by 2030.

In the early days, Atwell and his wife tilled, installed lawn, and reached for fertilizers and insecticides. But as time has gone by, the couple has become more and more attuned to nature's needs in their garden.

Sustainable recipes like this Muhammara and Chickpea Stew also suit busy lives.

Some great local catalogs encourage buying and daydreaming on cold winter days.

Out with the sugar plums, in with the recycled wrapping paper. (But we do like that renewable-energy-powered reindeer vehicle.)

When do we get to eat the chestnuts? Experts say they are tastier than the Asian and European nuts we import.

Johnny's Selected Seeds' Sweet Jade is an All-America Selection. It's the first such award for scientist Lindsay Wyatt, who bred the plant.

Make a hobby out of watching these plants grow, and maybe even get some fresh ingredients out of it.

Personalized mustard makes a great gift, and a grainy version goes great in a creamy sauce for chicken thighs.

Not comfortable with foraging? Bored by shopping? There's another way.

No question, when it comes to salt, buy local.

Feel free to harvest them from the woods, but first figure out which species you want in your yard.