Combined with raisins or dried blueberries, this year’s healthy crop is perfect for a filling similar to cooked sour cherries.
Green Plate Special
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Green Plate Special: From a little acorn, use of mighty good flour could grow
A teacher of skills that connect people to the earth and community advocates cooking with the oak tree’s gift.
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Five ways to use your fall apple bounty – peels, cores and all
Ideas for reducing waste range from making vinegar to flavoring bourbon.
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Green Plate Special: Farmed salmon from Maine now comes with more sustainability
Aquaculture here has improved, giving locally raised fish a smaller environmental footprint.
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Maine school lunches getting healthier, but are kids eating them?
Part of the challenge is getting good-for-you food to taste good.
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Green Plate Special: Turning ‘garbage’ herbs into vinegar
What to do with your thriving herbs now that winter approaches?
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Green Plate Special: Edible leaves give traditional dish a tart twist
As with other vegetables and fruits, a leaf of horseradish reflects its flavor.
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Green Plate Special: Organizing your freezer reduces waste
We offer simple ways to save food, energy and time.
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Green Plate Special: How to save by asking local farmers for seconds
Putting up food for winter with imperfect fruits and vegetables can cost much less than using the better-looking produce.
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Green Plate Special: Backing up claims about local and grass-fed meat
The Maine Grass Farmers Network offers fact-checking tips.