Recipe: Hot Smoked Salmon (or trout) and Vegetable Plate with Preserved Lemon and Caper Vinaigrette

Green Plate Special

Published
May 27, 2018

Recipe: Hot Smoked Salmon (or trout) and Vegetable Plate with Preserved Lemon and Caper Vinaigrette

This meal can serve as breakfast, lunch or dinner.
Published
May 27, 2018

To be efficient with your veggies – shop, chop, drop and boil

Try the Rudalevige method, doing the heavy lifting and preparation ahead of time.
Published
May 20, 2018

Magic in the mix: Breed crosses can make sustainable meat more affordable

If you ask a local farmer why they cross one breed with another, you’ll learn how those crosses help benefit both farmer and consumer.
Published
May 13, 2018

Recipe: Roasted Spring Onions with Cheesy Polenta

While the onions are roasting, make the polenta by heating the stock in a medium saucepan over medium heat until hot.
Published
May 13, 2018

Giving an underused (but delicious) onion its due

The greens growing above ground on an American spring onion are vibrant, crisp and sold as part of the product.
Published
May 6, 2018

Lots of options for finding local mushrooms

Forage, shop or grow them yourself.
Published
April 29, 2018

Some simple arithmetic will ensure you don’t run out of tomatoes

Calculations will help you hang on to your frozen tomatoes, and you won’t have to wait until July to re-stock.
Published
April 22, 2018

Conventional wisdom says Italian ’00’ flour, durum wheat are gold standard for pasta

But can Maine’s locally grown and milled flours work in their stead?
Published
April 15, 2018

Let us count the reasons to eat bitter greens

Spring produce is around the corner, but until it gets here, stick with the kale and friends.
Published
April 8, 2018

Recipe: Vietnamese Caramel Salmon

This is a good way to go if you want dinner on the table in less than half an hour.