Tag: Recipes

Harvest Kitchen Summer Cookout

Toki Oshima drawing By Roberta Bailey     In the pre-dawn hours of a bitter cold February morning, we had a house fire. It is an absolutely surreal process to move through getting everyone out safely, to call 911, to grab coats and a drawer of photographs, a spinning wheel, a computer, then to look around

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Go with Green

Swiss chard is among the greens that are great for braising. These bunches were being sold at the Belfast Farmers’ Market by New Beat Farm. English photo. By Cheryl Wixson Spring is the start of my favorite season of eating. I love the shift from eating root vegetables to just-picked, seasonal and local food. After

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Foods from Fruit and Nut Trees

By Roberta Bailey Maine is a rich state. We are rich in beauty, rich in art, rich in innovative people. We are colorful and full of local color. We color outside the lines. We think outside the box. We get cabin fever and turn the box into a high tunnel and learn how to laugh

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Harvest Kitchen Winter Baking with Eggs

Toki Oshima drawing By Roberta Bailey Our farm is nestled up against a low ridge that parallels the Kennebec River. The soil is deep and virtually rock-free. We do get a bit too wet in spring with that river-bottom clay, but we never have to water. On the backside of the ridge is a meandering

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Rhubarb

Rha rha for rhubarb! English photo. By Roberta Bailey I don’t grow rhubarb. My neighbor has a double row with more than 20 plants in it. I just cross the street and pick what I need. Walking back to my house, a bundle of red stalks in my arms, I get to take in the

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Harvest Kitchen Local Protein

Toki Oshima illustration By Roberta Bailey Maine and Vermont have two of the fastest growing local food movements in the country. That is apparent in the number of new farms and people trying to figure out how to get onto a piece of land; through the health of the seed industry; in local farmers’ markets;

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Purslane

Purslane is high in healthful omega-3 fatty acids – for a vegetable. English photo. By Roberta Bailey Last year was the first year that purslane started showing up in my garden. When I saw it my heart leapt with a little fear. All the voices of other gardeners complaining about this difficult weed rushed through

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Get the Sugar Out

By Cheryl Wixson For a variety of health, social and environmental reasons, I’ve been tweaking a number of my recipes to get the sugar out. Table sugar, or sucrose, is obtained by refining the juice from sugar beets or sugar cane. Today, about 80 percent of the white table sugar consumed in the United States

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Four Good Cookbooks

By Roberta Bailey Even though my gardens could easily feed the entire neighborhood, I have been visiting farmers’ markets this summer and fall. I love to see what everyone is growing. I love to see the fruits of Maine’s farming community. I always leave with a lilt to my step, a big smile and a

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Collards

A lush planting of collards (front row) and kale at the Johnny’s Selected Seeds display at the 2010 Common Ground Country Fair. English photo. By Jean Ann Pollard Collards. Until a few years ago, this big, paddle-leafed member of the cabbage family – Brassica oleracea, Acephala group – was considered strictly Southern in the United

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