Green Plate Special
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PublishedAugust 23, 2020
Green Plate Special: Give DIY fermentation a try
In which columnist Christine Burns Rudalevige stares down her fear, gives lacto-fermentation another go, and lives to tell the tale.
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PublishedAugust 16, 2020
Green Plate Special: Spice is nice, especially when it’s local
A farm in Scarborough has just begun to sell ground sumac from local trees, a spice much used in cookery of the Levant.
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PublishedAugust 9, 2020
Green Plate Special: Advice we can follow: Stay cool, and eat more pie
Banana Cream Pie keeps your kitchen, and you, cool.
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PublishedAugust 2, 2020
Green Plate Special: Need to use up the stray veggie bits and bobs in your refrigerator?
Try our simple formula for stir-fried rice.
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PublishedJuly 26, 2020
Green Plate Special: After you bring home the bacon, bake it
Then make a quiche. Bonus points if you use the bacon fat in the pie crust.
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PublishedJuly 19, 2020
Green Plate Special: A tropical rhizome finds its way to a Bowdoinham farm
Farmer Ian Jerolmack is a dab hand at the labor-intensive baby ginger root.
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PublishedJuly 12, 2020
Green Plate Special: Bookend tomato season with confit now, consomme later
When you've had your fill of them fresh off the vine, these recipes will be waiting.
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PublishedJuly 5, 2020
Green Plate Special: Use a Bundt pan to cut kernels from the cob, and bake your cornbread
The ring-shaped kitchen tool has many more uses than the gadgets advertised these days.
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PublishedJune 28, 2020
Green Plate Special: Finally! A way to preserve an early summer garlic scape haul
This versatile scape condiment can be drizzled on crostini, turned into salad dressing or used to sauce pasta.
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PublishedJune 21, 2020
Green Plate Special: Eat more lobster — this is the kind of ask we really like
The lobster industry has been hit hard this year. Here's a recipe to help you do your bit to help them.
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