Green Plate Special
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PublishedSeptember 8, 2019
Green Plate Special: An empty nester brushes up on cooking for 2
How to avoid overeating, over-shopping, wasting food, wasting money and eating a joyless diet of leftovers.
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PublishedSeptember 1, 2019
Before you recycle that jar, reuse it
Rather than waste water to wash used food jars and tubs, first make vinaigrette, dessert sauce, sweetener for tea and more right in the containers.
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PublishedAugust 25, 2019
Green Plate Special: Some tips for sustainable seed-eating
Do you feast on flaxseeds? Snack on sesames? Pig out on pepitas? Follow these guidelines to do so while maintaining a small ecological footprint.
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PublishedAugust 18, 2019
A good problem to have: Using up that bottle of vermouth
Don't let it go bad and pour it down the sink. Much better to make stone fruit crumble.
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PublishedAugust 11, 2019
The herring shortage has led Maine’s puffin population to change its diet
Humans should follow suit to help Maine's fisheries rebound.
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PublishedAugust 4, 2019
Granitas offer a twofer in the kitchen – keep cool, and use up bits of this and that
Picture sorbet, but flakier, plus you don't need any special equipment to make it.
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PublishedJuly 28, 2019
Take the pledge: MOFGA wants you to eat local and organic in August
Support farmers and farm animals, pollinators, Maine's economy and good health – both the soil's and your own.
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PublishedJuly 21, 2019
Green Plate Special: Berries past their peak? Not to worry
Whatever you do, don't throw them out. Terrific ways to transform mushy berries abound.
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PublishedJuly 14, 2019
Being green in Maine means buying local, fresh goat cheese
For the farmer, a goat dairy operation is a comparatively easy entry point into the cheese-making world.
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PublishedJuly 7, 2019
With radishes and turnips, you get 2 veggies for the price of one
This recipe for Ginger-Garlic Miso Soup can be entirely locally sourced.
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