Recipe: Chilled Fennel and Leek Soup with Fennel Stalk Pickles and Fennel Frond Sauce

Green Plate Special

Published
July 8, 2018

Recipe: Chilled Fennel and Leek Soup with Fennel Stalk Pickles and Fennel Frond Sauce

You’ll end up with extra pickles and sauce, which can be put to good use.
Published
July 8, 2018

There must be 50 ways to love your fennel

With apologies to Paul Simon and his ’50 Ways to Leave Your Lover.’
Published
July 1, 2018

Recipe: Warm Wild Rice Salad with Mushrooms, Herbs and Aged Goat Cheese

This recipe allows you to make use of Maine’s abundance of mushrooms, lovely sage and rosemary, and local goat cheese.
Published
July 1, 2018

Did indigenous Mainers once eat wild rice?

Linguistic evidence supports the supposition, and today we’re relearning how to harvest it.
Published
June 24, 2018

Recipe: Honeyed Strawberry Sorbet

This dessert requires an ice cream maker.
Published
June 24, 2018

Wild strawberries are here, there and everywhere

Until you need them to make strawberry sorbet, when they’re nowhere to be found.
Published
June 17, 2018

Recipe: Fish Salpicon

This dish uses one or more ingredients diced or minced and bound with a sauce.
Published
June 17, 2018

Demand for underused fish species grows slowly but surely in Maine

The trend may have something to do with a three-year-old Gulf of Maine Research Institute effort to get restaurants to serve less-traditional catches.
Published
June 10, 2018

Recipe: One-Pot Mussel Pilaf with Fresh Herbs

This dish requires less than 20 minutes of preparation.
Published
June 10, 2018

Floating the idea of more Maine shellfish, everywhere

As regional and global markets clamor for cold water shellfish, the state’s producers look to expand their market base.