Author Paul Greenberg says this light, summery meal is perfect for sharing. Serve the fried fish atop the dilled vermicelli or wrapped in lettuce leaves, along with pickled carrots and a dipping sauce called nuoc cham
Source
Posted inSource
Notes from the Field
Maine food programs get a boost/Gardiner food co-op looks for local input
advertisement
Posted inSource
Salt Water Farm seeks full expression of farm-to-table
They grow food, serve it and teach people how to cook it.
Posted inSource, The Farm-to-Table Family
Kids and parents can agree on the perfection of peas
Their sweetness pulls us in at a young age, as our bodies appreciate their fiber and protein.
Posted inMaine Gardener, Source
Pest need not spoil pleasure from viburnums
There are beetle-resistant varieties that stay attractive even when they’re not in bloom.
Posted inSource
Sea Change: Maine windjammers demonstrate rewards of sustainability
Guests see firsthand beautiful Maine, plus recycling, composting, low energy use, and more.
Posted inSource
Pie for Breakfast: Local food has long helped lure visitors to Maine
A look back at the Morrison Lodge near Bethel shows how long-ago vacationers ate in Maine.
Posted inSource
Is a posh yurt (with a toaster oven) still better for the environment?
Our intrepid reporter finds mosquitoes – and quiet.