Tag: Recipes

Harvest Preserves

Toki Oshima drawing By Roberta Bailey Another fall has come, time to give up the quest to keep the garden watered and weeded. Many of the plants have faded to golden hues already. The brown of skin fades. We welcome a sweater and jeans. It is a time of surrender, yet it can be the

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Lambsquarters

Lambsquarters, a common garden weed, is edible. Harvest it before it goes to seed. English photo. By Jean Ann Pollard Lambsquarters! Pigweed! Fat-hen, goosefoot, bacon weed, dirty Dick, Muck Hill weed. Despite numerous, often odoriferous monikers (and this little list is only partial), Chenopodium album is a delicious, nutritious delight for foragers, and a summer

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Low or No Sugar Jams

Many fruits grow in Maine and can be preserved easily. Grow your own or purchase produce at farmers’ markets or at the Common Ground Fair for making low- or no-sugar jams and jellies. English photos. By Roberta Bailey From spring through fall, Maine cranks out the fruit. Our winter weary palates get shocked awake with

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Harvest Kitchen: Harvesting the Summer Season

From spring spinach to fall kale, Maine’s growing season offers ample opportunities for us to savor every moment. English photo. By Roberta Bailey We all pack a lot into our fleeting Maine summers. Lettuce, spinach and peas intertwine with weddings and graduations, green beans and raspberries bump up against summer camp, melons and blueberries go

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Farm Days

Raspberries are ready! And so is so much more – making an outing to farmers’ markets and farm stands a weekly treat for the author. English photo. By Cheryl Wixson Starting in June, my friend Heather and I celebrate the seasonal bounty with weekly trips we call Farm Days. Every Thursday we leave Deer Isle,

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Harvest Kitchen Dry Beans

Sam Birch grows more than 100 varieties of beans and displays them at the Common Ground Country Fair Exhibition Hall each fall. English photo. Dry beans at Common Ground’s Exhibition Hall. English photo. By Roberta Bailey “Beans, beans, the magical fruit … ” I have been thinking that Jack (of beanstalk repute) wasn’t so crazy

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Harvest Kitchen Two Millennia Dishes

Toki Oshima drawing By Roberta Bailey Is your root cellar half full or half empty? Are the apples beginning to feel like those sponge-like Koosh balls? There seems to be a law of nature that as soon as the kale in the greenhouse starts to grow and the pepper seedlings put out their first true

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Flavored Vinegars

Toki Oshima drawing By Roberta Bailey Summer is winding to a close. Even as the days cool, we scramble to pack in a few more picnics, one last long swim, and another slice of watermelon. In the garden, the race is on to ripen the remaining green tomatoes, pick the late sweet corn, bring in

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Quince

Quince drawing by Toki Oshima By Roberta Bailey Dating back over 4000 years and originating in Persia and Anatolia, quince was once the most popular fruit grown. In the Middle Ages, quince were so highly esteemed in France that a quince preserve or marmalade called contignac was the gift to visiting royalty. When Joan of

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Cassoulet

By Cheryl A. Wixson When the skies turn a dark, mottled gray and the clouds start to scurry as the winds pick up from the northeast, my heart flutters. As the elegant spruce trees bend into swirling white snowflakes and our lights flicker, my taste buds quiver. There’s a winter gale coming: time for a

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