Most stone fruits have already given way to apples and pears, so grab the last remaining plums while you still can, another week or so, fingers crossed, said the farmer selling them at the Portland Farmers’ Market. He was selling prune plums, which I haven’t found to be particularly luscious eaten out of hand. But […]
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A great cheese demands that even its rind be used
Parmigiano-Reggiano rind makes many dishes richer, including a broth with ravioli or tortellini.
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What’s that? A root cellar
Today, root cellars are enjoying a small revival, as people in cold-weather places like Maine try to eat locally year round.
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Lowly lard at last becoming upper crust
Many pie bakers say lard makes the flakiest and tastiest pie dough.
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Maine group aims to turn lobster shells into pest repellent
It sees benefits throughout the lobster industry for the organic soil treatment it’s developing.
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In search of a greener way to get to the Common Ground Fair in Unity
Surely, there is one.
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Volunteers tangle with invasive plants at Cape Elizabeth arboretum
Plans for the Children’s Garden move forward at Fort Williams Park.
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Meet: Bridget Besaw, filmmaker and recorder of Maine stories
Her project, “Growing Local,” looks at the various financial obstacles facing the locavore movement.
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Homegrown: There’s ‘a tiny beautiful something’ at Maine Beer Company
It’s a beer for people who don’t like beer.
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What’s that? A root cellar
Once upon a time, everybody in New England had one. It’s how you got through – ate through – the winter lacking refrigeration, electricity and supermarkets. Today, root cellars are enjoying a small revival, as people in cold-weather places like Maine try to eat locally year round. Cheryl Wixson of Cheryl Wixson’s Kitchen in Stonington […]