Turn on the stove for barely a minute and you can have very quick pickles.
Green Plate Special
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Green Plate Special: Canning (and canny) CSA lets you eat Maine food all winter long
Among her many offerings, Cheryl Wixson’s pumpkin-maple butter and applesauce provide the makings for a tasty custard.
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Trick to making pumpkin treats: a sweet jack-o’-lantern
Pie pumpkins are smaller than most carving ones, but their pulp is perfect for prize-winning caramels.
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15 ways to reuse the butter wrapper
Get in the habit of re-use.
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Skate rebounds to good rating for sustainable eating
Try making the kite-shaped Gulf of Maine fish with apples and capers.
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A great cheese demands that even its rind be used
Parmigiano-Reggiano rind makes many dishes richer, including a broth with ravioli or tortellini.
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Lowly lard at last becoming upper crust
Many pie bakers say lard makes the flakiest and tastiest pie dough.
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New and classic food carriers make lunch less trashy
Put portable meals in multi-use Mason jars to reduce waste.
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Bumper fall crop of honey expected in Maine
Use some to make Honeyed Curried Chicken
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Maine peaches may be tricky to grow, but they’re easy to eat
Especially in an Almond-Peach Tart.