farm-to-table
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PublishedAugust 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.
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PublishedAugust 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.
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PublishedMay 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.
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PublishedApril 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.
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PublishedJanuary 26, 2020
Green Plate Special: Get your local ducks in a row
They are expensive in part because it costs farmers a lot to process them. So you'll want to make the most out of your purchase using everything but the quack.
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PublishedNovember 3, 2019
Why these cooks are rooting for rutabaga
The root vegetable with the funny name gets little respect, but it can, one chef says, 'be something sublime.'
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PublishedOctober 27, 2019
Couple want to transform downtown Fairfield building into food hub
David Gulak and Emilie Knight aim to provide local farmers with services such as processing, storage, distribution and marketing.
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PublishedSeptember 8, 2019
Dine Out Maine: You can’t go wrong with pizza and cocktails at Yarmouth mainstay Gather
But the family-friendly, farm-to-table restaurant can wobble when it stretches to global cuisine.