Making the case for celery, beyond a vehicle for peanut butter

farm-to-table

Published
January 3, 2021

Making the case for celery, beyond a vehicle for peanut butter

Could local varieties or a celebrity influencer help boost the vegetable's stature?
Published
December 20, 2020

Green Plate Special: If 2 people and a ham spells eternity …

... then 4 people and a porterhouse is just right. It's holiday time, so don't stint on the porcini butter.
Published
November 29, 2020

Dine In Maine: A few of his favorite things

Restaurant critic Andrew Ross tells us about 'The Best Things I Tasted in November.'
Published
September 20, 2020

Is the Well at Jordan’s Farm the most pandemic-proof restaurant in Maine?

In a crippling year for the restaurant industry in Maine, a farm-to-table eatery nestled in a Cape Elizabeth farm rides out the storm.
Published
September 6, 2020

Farmers markets are faring well during the pandemic

Farmers report they are seeing fewer customers, but that people are buying more.
Published
August 28, 2020

Savage Oakes Vineyard in Union is for sale

Owners Elmer and Holly Savage say they've been considering the change for some time, but the pandemic sped up their schedule.
Published
August 16, 2020

Green Plate Special: Spice is nice, especially when it’s local

A farm in Scarborough has just begun to sell ground sumac from local trees, a spice much used in cookery of the Levant.
Published
August 2, 2020

Green Plate Special: Need to use up the stray veggie bits and bobs in your refrigerator?

Try our simple formula for stir-fried rice.
Published
May 24, 2020

Green Plate Special: Local food has filled gaps in supply chains disrupted by the pandemic

Experts urge customers not to abandon local producers in favor of cheap, supermarket food once the shutdown ends.
Published
April 22, 2020

The Wrap: A chef runs a marathon, and help is at hand

More creative ways to help out-of-work restaurant workers, Fat Boy is sold, and a new cookbook from Salt Water Farm in Lincolnville.