Supporting native insects is another important consideration.
Source
Posted inGreen Plate Special, Recipes
Green Plate Special: For plant-based meats to truly make a difference, they must be locally sourced
Tofu and tempeh made in Maine with soybeans from local farms are the best options for environmental benefit.
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Posted inFood, Green Plate Special, Recipes
Recycled bourbon barrels are adding value, and savor, to the maple syrup industry
The barrels get re-used. The maple syrup gets gorgeously flavored. Win-win.
Posted inFood, Maine Gardener
What impact will this winter’s waffling weather have on your garden this summer?
The answer has to do in part with how well you readied the garden last fall.
Posted inFood, Green Plate Special, Recipes
The waffle iron is your secret weapon in the fight to reduce food waste
Use the gadget to turn all kinds of leftovers into salty, crispy, tempting snacks.
Posted inFood, Maine Gardener
For better-looking lettuce, look to one-cut varieties
The heads produce a greater number of uniform leaves with a single cut.
Posted inBooks, Food, Maine Gardener
Mighty oaks from little acorns grow. The trees offer no end of other benefits, too
During winter, our columnist catches up on his reading and finds plenty of note in Douglas Tallamy’s ‘The Nature of Oaks.’
Posted inFood, Green Plate Special, Recipes
Green Plate Special: Salt pork then and now
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.
Posted inFood, Maine Gardener
The Maine Gardener’s Hawaiian Adventure, Part 2
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.
Posted inBusiness, Food, Green Plate Special, Recipes
From scourge to sauce? Fish sauce may be the answer to stopping the invasive green crab
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.