Category: Recipes

Ashwood Cookbook

By Roberta Bailey “These recipes are our gift to you. They are the ones we love, the ones that work, the ones that carry us through trouble and heartache, celebration and joy.” So begins the Ashwood Cookbook, Food for Family and Friends, a simple yet elegant collection of wholesome recipes gathered by friends of the

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Fermenting

Vegetables can be fermented in glass jars of various sizes, with rubber gaskets and wire bails, using non-iodized salt (such as sea salt or pickling salt) and non-chlorinated water. A scale is essential to get the right ratio of vegetables to salt. By Roberta Bailey One way that I coped with the interminable rains of

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Juicing

By Roberta Bailey My mother always said that things cycle back into fashion every 30 years or so. Usually she was talking about the clothes in the attic. I am not sure if it is an age thing, but I am starting to believe her. Maybe I had to let enough years pass to actually

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Bento Lunch

A bento box lunch containing dead dinos, primordial sludge, and fossils, by Laurel McFarland. Laurel McFarland photo. By Cheryl Wixson My elder daughter, Laurel, who works as a nanny and home schools two delightful children, is always sharing with me photographs of the colorful and fun lunches she prepares for her charges. Using bright purple,

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Harvest Kitchen Sweet Potatoes

by Roberta Bailey When I was just starting to garden in northern Maine, I would stop at a small, local greenhouse to ask the older woman who ran the operation about seedling problems or how to plant something. I no longer remember her name or much of what she looked like, but I vividly recall

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Whole Grains

By Roberta Bailey Sales in the seed trade were up 30 to 80 percent this spring. The growth was attributed to the increased interest in eating more locally grown food. People are getting closer to their food sources, whether from farmers’ markets and farm stands or a community supported agriculture share, or from locally grown,

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Tomatillos

Tomatillos are prized for their sharp, clean taste and, once cooked, for their thick sauciness. They are used in salads, desserts, soups, sauces, and stews. Illustration from The Principles of Vegetable Gardening, by L.H. Bailey, MacMillan, London, 1901. By Roberta Bailey Each year I seem to get excited about a different fruit or vegetable. Last

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Shad

Shad bushes bloom at Acadia National Park when the shad are running up Maine’s rivers. Art by Jean Ann Pollard. By Jean Ann Pollard  Each spring when the shad bushes bloom – those beautiful white-flowered shrubs that are the first to blossom (like snow on bare branches) – my grandmother, who was a coast woman,

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Fermented Foods

Illustration by Toki Oshima. By Roberta Bailey When I first came to Maine, I lived in northwest Washington County, close to the Aroostook County border. As in all rural Maine towns, you drive at least a half hour to an hour to get anywhere other than your local gas station/convenience store, which also serves as

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Celeriac

Toki Oshima drawing By Jean Ann Pollard What’s so round, so firm, so – strangely hairy? If you’ve never seen celeriac, you couldn’t guess. The literature has few references to it – at least in America. It’s a root vegetable that’s been around for about 4000 years, but its lack of publicity wouldn’t tell you

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