Rather than waste water to wash used food jars and tubs, first make vinaigrette, dessert sauce, sweetener for tea and more right in the containers.
Green Plate Special
Posted inFood, Green Plate Special, Recipes
Green Plate Special: Some tips for sustainable seed-eating
Do you feast on flaxseeds? Snack on sesames? Pig out on pepitas? Follow these guidelines to do so while maintaining a small ecological footprint.
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Posted inFood, Green Plate Special, Recipes
A good problem to have: Using up that bottle of vermouth
Don’t let it go bad and pour it down the sink. Much better to make stone fruit crumble.
Posted inFood, Green Plate Special
The herring shortage has led Maine’s puffin population to change its diet
Humans should follow suit to help Maine’s fisheries rebound.
Posted inFood, Green Plate Special, Recipes
Granitas offer a twofer in the kitchen – keep cool, and use up bits of this and that
Picture sorbet, but flakier, plus you don’t need any special equipment to make it.
Posted inFood, Green Plate Special, Recipes
Take the pledge: MOFGA wants you to eat local and organic in August
Support farmers and farm animals, pollinators, Maine’s economy and good health – both the soil’s and your own.
Posted inFood, Green Plate Special, Recipes
Green Plate Special: Berries past their peak? Not to worry
Whatever you do, don’t throw them out. Terrific ways to transform mushy berries abound.
Posted inFood, Green Plate Special, Recipes
Being green in Maine means buying local, fresh goat cheese
For the farmer, a goat dairy operation is a comparatively easy entry point into the cheese-making world.
Posted inFood, Green Plate Special, Recipes
With radishes and turnips, you get 2 veggies for the price of one
This recipe for Ginger-Garlic Miso Soup can be entirely locally sourced.
Posted inFood, Green Plate Special, Recipes
Try DIY ketchup on your July 4 burger
In a common American story, ketchup immigrated from abroad and adapted once it reached these shores.