Food

  • Wild about warm mushroom salad

    Wild about warm mushroom salad

    A recent field trip down the western side on Penobscot Bay to Portland convinced me that although the weather outside has been frightful, the longer days of spring mean more Maine-produced food. Chickens and ducks are laying, hoop houses are filled with tender greens and tomato seedlings, goats are kidding, cows are calving, cheese is

  • Try to remember

    Try to remember

    The news last month that Harvey Schmidt had died sent us down one of the sweeter byways off Memory Lane. Mr. Schmidt, 88, and his pal Tom Jones wrote the world’s longest-running musical, “The Fantasticks.” It opened in 1960 at the Sullivan Street Playhouse in Greenwich Village and ran for 17,162 performances. You’ve seen it,

  • Many preferences woven into a homey cook’s kitchen

    Many preferences woven into a homey cook’s kitchen

    SEDGWICK — A cookbook author needs an efficient, brightly lighted kitchen in which to test recipes and prepare meals. Brooke Dojny, whose cookbooks include “Lobster!,” “Chowderland” and “New England Home Cooking,” just to name a few, remodeled her Sedgwick home’s kitchen with help from Brooksville designer Peggy Wanamaker. The airy kitchen overlooks the Benjamin River.

  • Nibbles: Beer, pie and sourdough

    Nibbles: Beer, pie and sourdough

    On tap MJ Smith will lead a tour of eastern Maine’s growing number of breweries, from Ellsworth’s Fogtown Brewing Co. and Bar Harbor’s Atlantic Brewing to Geaghan’s in Brewer, at 1 p.m. on Tuesdays through June. The outings, including tastings, are offered through Downeast Senior College in Ellsworth. To sign up, call 667-3897, email learn.maine.edu/ellsworth.

  • Nibbles: Farm fresh goods, smelts and organic gardening

    Nibbles: Farm fresh goods, smelts and organic gardening

    Finest kind Usher in spring and snap up fresh greens and other locally produced food and other products at the Ellsworth Farmers Market from 9:30 a.m. to 12:30 p.m. Saturdays at the Unitarian Universalist Church of Ellsworth located at 121 Bucksport Road. The market resumed operating on March 24.   Smelts so good! The smelts

  • Sweet potato sandwich pops with flavor

    Sweet potato sandwich pops with flavor

    The March issue of Bon Appetit magazine features several pages that are devoted to how to build a finely crafted sandwich. It’s the architecture that makes it sing … the balance of flavors and textures. If seeing is a prelude to eating, the photographs of Green Goddess Tuna Salad, an open-faced Scandinavian smorrebrod and Fried

  • If at first you don’t impress, try, try again

    If at first you don’t impress, try, try again

    It’s unfortunate that you never get a second chance to make a first impression. Example: Our first impression of Portuguese wine was that it was pleasant, retiring and lacking in muscle tone. This evaluation was based on our experience with vinho verde (“green wine”) and Dao vinho tinto (“red wine”). Vinho verde is deliberately light,

  • Nibbles: Syrup, mangos and smelt

    Nibbles: Syrup, mangos and smelt

    Pure fun See maple sap turned into syrup, sample ice cream drizzled with warm maple syrup and take a horse-drawn wagon ride as part of Eureka Farms’ free “Maple Syrup Sunday” festivities, from 9 a.m. to 4 p.m. Saturday-Sunday, March 24-25, in Palmyra. Father and son Hollis and Seth Edwards, who have family ties to

  • Syrup maker builds sugar shack from salvaged materials

    Syrup maker builds sugar shack from salvaged materials

    ELLSWORTH — David Shepard has made maple syrup since he was a boy, but the Winkumpaugh Road resident never had a roof over his head — let alone a sugar shack — where he could comfortably boil the sap collected from his sugar bush out back. That was until this year’s maple syrup season when