Chef/farmer shares thrifty, homemade gift ideas
Stonington chef and educator Cheryl Wixson likes making homemade holiday gifts. Her terrariums feature beachstones, mosses and other natural lements from her shore and woods.
Food
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Chef Lou Del Conte concocts versatile vinaigrettes
HANCOCK — Lou Del Conte, the chef behind a line of artisanal pasta sauces inspired from his former Mount Desert Island restaurants, has launched salad dressings to make dinner time even easier. There are two dressings to start and more dressings to follow. One of the two available, Pecorino Romano Oregano Vinaigrette, had been the …
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The food takes center stage at Blue Hill Fair
BLUE HILL — What’s not to like about food at the fair? People come from near and far to sample the best of the Blue Hill Fair —and for many, food is at the top of the list. Some head straight for the bacon-wrapped hot dogs, others for deep fried Oreos — because where else …
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New restaurant and cocktail bar opens in Winter Harbor
The Gallery Restaurant and Cocktail Bar has taken up shop at 355 Main St. in Winter Harbor, serving guests fun food and craft cocktails since its opening in June.
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Frozen drink on a stick can’t be beat
Popsicles are a frozen treat enjoyed by all ages. Unlike ice cream, where air is incorporated into the product while churning the mix during the freezing process, frozen ice pops, or “popsicles,” are a liquid that is “quiescently” frozen or frozen while at rest. The popsicle we enjoy today was invented in 1905 by an …
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Nourish garden soil with buckwheat
Some years you think you will never get the garden in on time, and sure enough you don’t. It’s the weather, a trip, a family wedding, or whatever but suddenly it’s too late to plant peas, then too late for lettuce, and finally too late even for squash. Even if you accept with grace the …
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’Tis the season of serendipity
At the end of spring planting season, I often think of the poem by Louise Bogan called “Women,” which begins, “Women have no wilderness in them. They are provident instead.” This comes to mind because the females in my neighborhood, myself included, have spent those final weeks frantically finding homes for all our leftover seedlings. …
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Hallelujah, time for halibut
Here in Maine state waters, the halibut season runs this year from May 18 until June 13. Recreational fishermen may harvest five halibut per boat per season, whereas commercial fishing vessels may land a maximum of 25 halibut per year.
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Nasturtium leaves make good wraps for stuffing
These were not squash vines, or pumpkins, or even kudzu, the famous “vine that ate the South.” They were trailing nasturtiums.
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Old-fashioned baked beans still savored
Alas, Gardner will not share his recipe. Only one other person has it and that’s Teddy Giles, the unofficial queen of the Franklin Veterans Club. Giles isn’t spilling the beans about the recipe either.
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Boyce family’s rhubarb treats live on
Of all the herbaceous perennials that have accompanied my household every time I’ve moved, the rhubarb plant is the oldest. A member of the buckwheat family, the first rhubarb cultivar traveled to New England via European settlers. The plant was cultivated in Asiatic countries for many centuries before being introduced to Europe in about 1600. …
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Fried rice more than a catchall for leftovers
Fried rice is a meal-in-a-bowl; typically a dish of cold cooked rice that is stir-fried with a mélange of colorful diced vegetables and often meat. A deeply satisfying bowlful, fried rice can be eaten as a snack, as street food, or as a glamorous addition to a banquet-style meal. The perfect foil for leftovers, fried rice adapts to a wide variety of tastes and textures.