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  • Warm up with stuffed cabbage leaves

    Sadly, aside from Peter Rabbit, the rest of my family is really not completely in love with cabbage.  Sometimes called the workhorse of the winter kitchen; cabbage is one of the few green vegetables that can be stored from harvest in the fall until spring in my root cellar. The first cabbages were brought to

  • Growing your own artichokes

    Growing your own artichokes

    The artichoke is a formidable vegetable. Armed like a cactus, the spiny globe is as much a challenge as a temptation. You must peel away many sharply pointed scales to reach what Pablo Neruda called “the peaceable dough of its green heart.” But the reward is great. The heart is silky-tender when steamed or boiled,

  • 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

  • Gingerbread cookies are a crowd favorite

    Gingerbread cookies are a crowd favorite

    Last week, my culinary students at Deer Isle-Stonington High School prepared and served a harvest lunch for their 120 classmates and staff. It was a heroic effort that involved the whole school and spanned over two weeks of preparation. Students roasted five Maine-raised turkeys, picking the meat off the bones, making stock and preparing gravy.

  • 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.

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