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  • Gifts for sportsmen

    Gifts for sportsmen

    Most of the sportsmen and women I have known over the years have an affinity for tools of the trade, gizmos and gadgets that have a practical application in their outdoor pursuits. And if they want something, and can afford it, they just go out and buy it. Oh, there are exceptions in the outdoor

  • Stop the rot: avoid sordid messes in fridge

    When you pick a fruit or vegetable, it is still a living, breathing thing. It respires, taking oxygen from the air and releasing carbon dioxide. But it can’t live indefinitely. A peach, lettuce or bean, once cut, can no longer make food by means of photosynthesis, and begins to draw down its stored reserves. It

  • Sifted compost ultimate luxury

    If compost is the Holy Grail of organic gardening, what’s the holier than thou? Sifted compost. What you want in making perfect mature compost is, of course, organic matter so fully broken down that the original ingredients — whether straw, weeds, kitchen scraps or goat droppings — are no longer recognizable. Finished compost looks like

  • Deer hunt yields culinary pleasures

    By Cheryl A. Wixson There’s an industrious level of excitement around our household as the month of October draws to a close. When the temperatures drop and daylight hours become shorter, we’re like the red squirrels, scurrying to prepare for winter. Wood split and stacked: check. Rain barrels drained: check. Pumpkins and squash harvested: check.

  • Raise a glass to “Ruby Juice”

    Raise a glass to “Ruby Juice”

      Our slow, cool spring produced a bumper crop of rhubarb for many folks. Although usually eaten as a “fruit,” rhubarb is a vegetable, botanically speaking. An invaluable homestead plant in Maine, this tart- tasting member of the buckwheat family can reach up to 2 feet tall. I’m a collector of rhubarb recipes, and we’ve

  • Gretchen Jost’s cookies sweet sensation

    Gretchen Jost’s cookies sweet sensation

      Who doesn’t love a fresh chocolate chip cookie hot from the oven? America’s favorite hand-held confection is credited to Ruth Graves Wakefield, owner of the Toll House Inn in Whitman, Mass. In 1938, Ruth made cookies with chunks of a Hershey candy bar, featuring them in her restaurant as the “Toll House Cookie.” The