“When cucumbers in the garden are ready, we cover the whole patch each time (we pick them), picking all cucumbers of eating and pickling size and larger. They are then sorted into gherkin, dill chunk,
I love a good fish cake, crab cake, even clam cake. There’s something so sensuous about biting through a crispy crust into a tender morsel infused with delicate flavor. Smear it with a good tartar
We Americans love our ice cream, consuming more than 900 million gallons a year. Before the advent of modern refrigeration, ice cream was a luxury reserved for special occasions. Homemade ice cream was laborious to
I love a good Maine biscuit, piping hot from the oven, with a toasty brown top and feathery light middle. Spread with butter and jam, a biscuit is a hearty snack. Fry up an egg,
Our asparagus bed here at Rabbit Hill is in full production with purple, hooded heads poking through the rich, black, soil and tall, stately purple and green spears. Purple Passion is one variety my husband
Our extended family recently congregated in Boston for a long weekend holiday. We dined at the Isabelle Stewart Gardiner Museum, toured Boston in a duck boat, and cheered on the Red Sox at a night
Green is the color of spring. On my morning walk of Crockett Cove I watch the winter greys and browns recede as bright shades of spring green burst forth; prickly green mounds of moss, chartreuse
One of the delights of working in the food business is the wide variety of folks you meet; dedicated farmers, steadfast fishers, enthusiastic foragers, and adventuresome eaters. When I had a restaurant and catering company
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
The March issue of Bon Appetit magazine features several pages of finely crafted details from A to Z how to build a great sandwich. The architecture of a great sandwich makes it sing… the balance
I have an affinity for freshly baked muffins. At the very inkling of dawn, I love to turn on the oven, assemble ingredients, and mix up a batch of muffins. The kind of muffin varies,
Every cuisine has its signature sauce, and the staple of northern Italy’s Bologna is a thick, full-bodied meat sauce. Ragu, as the Bolognese call their celebrated sauce, is characterized by a mellow, gentle, comfortable flavor
