Tag: Recipes

Midwinter Menus

Combine apples and carrots to make delicious muffins this winter. These specimens were seen at the Common Ground Fair – the ‘Orenco’ apples at Mark and Paula Fulford’s Teltane Farm booth. English photos. by Cheryl Wixson Winter sneaks up on us in Maine. The crisp, autumn days get shorter, and cooler. Sunrises are later, sunsets

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Squash

Wendy Karush’s squash, a Burpee butterbush, reads, “Cook me, mash me, add me to pancake batter.” The squash was displayed at the Exhibition Hall at the Common Ground Country Fair. English photo. by Roberta Bailey Last fall defied all that I know to be true of weather in New England. After waiting until mid-October for

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Brussels Sprouts

by Jean Ann Pollard Marian Morash, in The Victory Garden Cookbook (Knopf, 1982), gives a perfect (and poetic) description of Brussels sprouts. The tiny “cabbages,” she says, “develop along a thick 20- to 22-inch-high stalk that grows straight up from the ground. The sprouts start at the bottom and circle around the stalk, interrupted occasionally

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Tasty Jellies

Lemon balm is just one of the garden volunteers that can be used to make jellies. English photo. by Roberta Bailey This was a summer for appreciating volunteers. I didn’t necessarily have a lot of people volunteering to help weed or mulch, and I wasn’t dedicating the summer to all the great efforts of MOFGA

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Natural Sweeteners

Federal Approval of GE Beets Challenged Prompted by Genetically Engineered Sugar By Roberta Bailey I feel like I have come full circle. When I started writing this column close to 25 years ago, I converted the sugar in recipes to honey or maple syrup, and I wrote about how to use other sweeteners in recipes.

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Canning

A Brief History of Canning Canning is only about 200 years old. It began when Parisian Nicolas Appert set out, in 1795, to win a reward from Napoleon Bonaparte for preserving food by vacuum-packing. By 1804, he’d learned to boil meat and vegetables in jars, seal them with corks and tar, and soon opened the

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Cilantro

Cilantro and coriander, from Koehler’s Medicinal-Plants, 1887. by Roberta Bailey Cilantro is an herb that arouses extreme passions. People either love it or hate it. It has a pungent, parsley-citrus flavor and aroma that makes people salivate with anticipation or completely avoid the dish that contains it. Cilantro is the leaf and coriander is the

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Epazote

Epazote can be grown in Maine and added to Mexican dishes. Photo courtesy of Pete Nutile, Photographer, Johnny’s Selected Seeds. by Jason Moore Local farmers’ markets are an excellent source of traditional organic produce, such as sweet corn, peas and tomatoes, but also of regional and ethnic favorites, such as fresh fiddleheads, chicory, okra or

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Harvest Time Recipes for Alliums

Onions at MOFGA’s Common Ground Education Center, ready for harvest in September. English photo. by Roberta Bailey After living most of my adult life without running water, hoses are an absolute marvel of technology and a blessing to me. I never cease to find joy in the ease of running a hose to the garden

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Savory Pancakes

By Roberta Bailey Pancakes – they’re not just for breakfast any more. They haven’t been for centuries, but lately most of us seem to think of pancakes as synonymous with blueberries and maple syrup. Pancakes in one form or another are a part of every culture, including scallion pancakes or pa jun in Korea, German

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