The industry needs more skilled workers. Creators of the Horticulture Apprentice Training Program hope to help fill the gap.
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Green Plate Special: 13 tips for cooking in a chilly kitchen
Here are some tricks to prepare ingredients and equipment before cooking begins.
Maine Gardener: When buying new plants, don’t believe the hype
Chasing award-winning plants has its perils. Despite the plaudits, they won’t necessarily be winners in your garden.
Green Plate Special: Save the Jacob’s Cattle heirloom bean!
Given that they are a ‘fine eating bean’ – rich, nutty, dense, meaty and fragrant – this assignment is a cinch.
Maine Gardener: All about foxgloves
Which, by the way, are not poisonous in ordinary garden circumstances. (Maybe that Smartphone isn’t so smart after all.)
Let the whole animal butchers who are flourishing in Maine introduce you to something new
Chat with your local butcher and head home with a ‘poodle cut,’ an ‘oyster,’ a ‘spider steak’ or one of several other unconventional cuts newly available here.
Green tomatoes you know about. But have you tried unripe butternut squash?
The trick is to treat it like a potato in the kitchen. (Also, plenty of creme fraiche and half & half).
If we get a repeat of last winter – bone-chilling but not snowy – there’s work ahead to prepare your garden
Snow acts as insulation. Without it, skip the raking or consider mulch.
Green Plate Special: A new kitchen in Brunswick is eager to share its pots, pans and ranges
The Mid Coast Hunger Prevention Program has opened up its new 12,000-square foot kitchen to other groups, individuals and nonprofits that meet community needs.
Maine Gardener: Your plant isn’t thriving? No longer suits its spot? Or maybe you plain don’t like it
Give it the boot!