There is an abundance of fruit this fall; apple trees are lush with ruby red orbs, bright orange pumpkins and squash decorate prickly vines, deep purple blackberries line the woods, and peach trees are bowing
My corn patch was truly a work of art this summer; regal, tall stalks almost 7 feet high in a neat 10- foot by 12- foot patch with five rows of 12 plants. The variety,
We can thank the French for the golden brown, crispy and savory casserole known as “gratin.” This comforting dish, often featuring potatoes, is assembled in a heavy, shallow pan, topped with combinations of butter, cheese
“When life gives me cucumbers, I make pickles!” -Chef Cheryl answering a kindergartner’s question. The cucumber season is at full tilt, and friends have “gifted” me with over 60 pounds of pickling cucumbers. Bright green,
FINALLY IT’S SUMMER IN MAINE! Since the 4th of July, we’ve been enjoying warm sunny days, brilliant blue skies, and balmy, starry nights. For those of us that wait 10 months for its coming, summer
It’s strawberry pickin’ season! There is nothing more delicious than a sun-ripened sweet strawberry just plucked from the vine. I’ve been picking twice now, treating my family and friends to perfectly ripe, juicy red berries,
My foodie adventures started over four decades ago in southern California when my Aunt Sharon moved from her east coast apartment in Washington, D. C. to sunny Pasadena. For years, my annual visits were centered
The inspiration for Risotto with Asparagus and Mushrooms comes from my friend Sandy Oliver, food writer and historian, who lives on Isleboro and writes a column for the Bangor Daily News. Like me, Sandy has
Rhubarb Crisp is one of our family’s favorite springtime desserts. Ruby red chunks of fresh rhubarb are combined with Maine maple syrup, covered with a topping of rolled oats, coconut, brown sugar and butter, and
In the late 19th century, crabs were only enjoyed directly along the east and west coasts of the United States. Often found in the traps of lobster fishermen, these crustaceans were considered quite dangerous, as
There is nothing more welcoming in spring than a clump of fresh chives. The smallest species of the onion genus, Allium Schoenoprasum, chives are a choice edible herb, and the only Allium native both to
When I visit my cookbook assortment seeking culinary inspiration, the nearly 100 year-old Girl Scout chant sung around the campfire, “Make new friends, but keep the old. One is silver and the other gold,” reminds
