It wasn’t a snap decision. Not only is the definition of ‘native’ evolving, but there are also real-world habitat benefits.
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Grow: Late lettuce
We have been eating leaf lettuce daily since early May, because we planted seeds of a leaf lettuce mix in March under a cold frame – basically a small greenhouse. That planting has grown tired, and we are now eating from a second planting I sowed in early June. That will get old, too, so […]
Maine Gardener: Invasion of the jumping worms
It sounds like the title of a horror film, but these invasive Asian worms are very real, and they are very bad for your garden.
Green Plate Special: Eat locally, seasonally – and take a page from Persian kitchens
Cookbook writer and eco-conscious chef Louisa Shafia is visiting Rockport this week to cook and teach.
Grow: Onions
Onions are helpful. They tell you when they want to be harvested, and that is right about now. When onions bulbs are done growing, the green tops slump to the ground and they just lie there. The bulbs have done all the growing they are going to do. When most of the tops have fallen on […]
Discussions about farm succession plans can be complicated and fraught
A spoonful of sugar – in the form of chocolate-carrot snacking cake with vanilla yogurt glaze – and help from a regional nonprofit can ease the pain.
Maine Gardener: Growing a gardener
With the help of MOFGA, a one-time black thumb has become a gardener.
Pick: Cherry Tomatoes
Cherry tomatoes are ripening now. They are tasty, plentiful and require almost no work in the kitchen. In fact, they’re good as a snack just as they are should you walk by them in the garden and want to sample. All cherry-sized tomatoes are indeterminate, which means the vines keep growing and producing new fruit […]
Lobster shells promote healthy gardens
Compost made from ground-up lobster shells slowly releases nitrogen and builds strong cell walls in plants.
Given the price of lobster, smart cooks know to use every last bit of the bug
Suck out the sweet and delicious meat, add any unfertilized eggs to sauce, and be sure to save the shells for stock.