The trick is to treat it like a potato in the kitchen. (Also, plenty of creme fraiche and half & half).
Green Plate Special
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Green Plate Special: A new kitchen in Brunswick is eager to share its pots, pans and ranges
The Mid Coast Hunger Prevention Program has opened up its new 12,000-square foot kitchen to other groups, individuals and nonprofits that meet community needs.
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Green Plate Special: Making ketchup is perfect cooking project for less patient little ones
The process is amenable to stopping and starting in accordance with kids’ attention spans.
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Green Plate Special: Using powdered alliums isn’t cheating when you make them yourself
Garlic and onion powder aren’t just conveniences. In this meatball recipe, they’re needed flavor boosters.
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Green Plate Special: At farmers markets, great deals are a growing trend
In these days of rising inflation, a new report finds that local producers’ prices are now competitive with those at grocery stores.
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After you’ve eaten the corn, deploy this genius idea to wring all the good from the corncobs
Make Corncob Jelly. Then, for a special treat, spoon it on Double Corn Muffins.
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Green Plate Special: Never apologize, and other strategies for using up all that zucchini
It’s zucchini season. Don’t fight it. Make the vegetable your friend with these excellent cooking ideas.
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Green Plate Special: Eat your water
Parched? Eating foods with a high water content is a smart way to stay hydrated in the August heat.
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Green Plate Special: Get fresh garlic while it’s fresh (and why that’s not redundant)
Here’s how make use of the whole heads of fresh, fresh garlic, including the skins.
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Green Plate Special: A Limington farm is making labne, a Middle Eastern yogurt cheese delicious no matter how you spell it
Try labne as a spread with bread and olive oil or in an Israeli couscous salad.