Cheryl Dishes

Like many Maine folks, we are enjoying a bumper crop of apples this year.  My husband has harvested 40 bushels from the Barbour Farm orchard for cider, and last week, I picked over 50 pounds

There are times when nothing completes a meal like chocolate, a really good bite of chocolate. Food historians date the consumption of chocolate back to as early as 1900 BC, and it has now become

There is an abundance of fruit this fall, and when Deb Suran, Deer Isle’s gifted orchardist, needed a home for over 50 pounds of peaches, I was happy to oblige. Intensely fragrant, perfectly ripe, sweet

We New Englanders love our salsa, and in the last six years, salsa has overtaken ketchup to become the number one condiment we slather on our food. Those row of mass-produced salsa sold are that

Just like playing a musical instrument, the secret to cooking is to practice. Cooking is not a difficult art to master, we all need to eat. The more one knows about cooking, the less mystery

My husband and I are having a “harvest” competition this summer between sweet corn and mackerel.   To date, I have picked 84 ears of sweet corn and he has caught 70 mackerel.  Although I’m in

I have phases when food just seems to speak to me, encouraging me to pick up a knife and cook.   This time it started when I opened the refrigerator to add a bright purple glossy

The mackerel have been running lately, and we have been enjoying a nice catch of these beautiful fish with iridescent blue-green bodies, silvery white underbelly and black bars across the top half of their body.