The answer has to do in part with how well you readied the garden last fall.
Peggy Grodinsky
Staff Writer
Peggy is the editor of the Food & Dining section and the books page at the Portland Press Herald. Previously, she was executive editor of Cook’s Country, a Boston-based national magazine published by America’s Test Kitchen. She spent several years in Texas as food editor at the Houston Chronicle. Peggy has taught food writing to graduate students at New York University and Harvard Extension School. She worked for seven years at the James Beard Foundation in New York and spent a year as a journalism fellow at the University of Hawaii. Her work has appeared in “Best of Food Writing” in 2017 and in “Cornbread Nation 4: The Best of Southern Food Writing” in 2008.
Posted inFood, Restaurant reviews
Dine Out Maine: Twelve isn’t perfect, but has many high points
The highly anticipated Portland restaurant, still finding its identity, earns four stars.
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Posted inFood, Green Plate Special, Recipes
The waffle iron is your secret weapon in the fight to reduce food waste
Use the gadget to turn all kinds of leftovers into salty, crispy, tempting snacks.
Posted inFood, Maine Gardener
For better-looking lettuce, look to one-cut varieties
The heads produce a greater number of uniform leaves with a single cut.
Posted inArts & Entertainment, Books
Bedside table: 3 books on a theme
Book recommendations from readers.
Posted inFood, Vegan Kitchen
Maine companies are whipping up more vegan products, from soap to pasta sauce
Baked goods, fresh spreads and frozen treats are among the other new, locally made, plant-based foodstuffs.
Posted inArts & Entertainment, Books, Review
In ‘The Sun Walks Down,’ a boy disappears into the Australian outback
Fiona McFarlane’s masterful historical novel is set in the late 19th century and encompasses a huge, kaleidoscopic cast.
Posted inArts & Entertainment, Books, Review
A boy dealing with a shattering loss finds a group of friends facing troubles of their own
Sasha Kaufman’s “Sardines” doesn’t settle for easy answers.
Posted inBusiness, Food, News
A year after record-breaking catch, value of Maine lobster landings are lowest in a decade
The volume of the 2022 harvest was about the same as the 2020 catch, but the dollar value was only half the total of last year’s.
Posted inFood
Why don’t we farm lobster?
Many have tried over time, but most believe that Maine’s management of the fishery is the most economical method for getting it to market.