These are rich, buttery, and gone in two bites. A quick, sustainable and fitting end to a summer lobster boil dinner.
Green Plate Special
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Ghee whiz: Become one using all that comes from clarifying butter
Use the butter with lobster, and finish the meal with treats made from leftover milk solids.
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Recipe: Hot Smoked Salmon (or trout) and Vegetable Plate with Preserved Lemon and Caper Vinaigrette
This meal can serve as breakfast, lunch or dinner.
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To be efficient with your veggies – shop, chop, drop and boil
Try the Rudalevige method, doing the heavy lifting and preparation ahead of time.
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Magic in the mix: Breed crosses can make sustainable meat more affordable
If you ask a local farmer why they cross one breed with another, you’ll learn how those crosses help benefit both farmer and consumer.
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Recipe: Roasted Spring Onions with Cheesy Polenta
While the onions are roasting, make the polenta by heating the stock in a medium saucepan over medium heat until hot.
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Giving an underused (but delicious) onion its due
The greens growing above ground on an American spring onion are vibrant, crisp and sold as part of the product.
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Lots of options for finding local mushrooms
Forage, shop or grow them yourself.
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Some simple arithmetic will ensure you don’t run out of tomatoes
Calculations will help you hang on to your frozen tomatoes, and you won’t have to wait until July to re-stock.
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Conventional wisdom says Italian ’00’ flour, durum wheat are gold standard for pasta
But can Maine’s locally grown and milled flours work in their stead?