They are expensive in part because it costs farmers a lot to process them. So you’ll want to make the most out of your purchase using everything but the quack.
local food
Posted inFood, Green Plate Special
Green Plate Special: Six bowls of poutine in 4 days?!
In which our columnist takes one for the team – and explains cheese curds.
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Posted inFood, Green Plate Special
Green Plate Special: Red cabbage is a keeper
The underrated workhorse of the winter kitchen grows locally and stores well.
Posted inPortland Forecaster, Southern Forecaster
Restaurant, shop partner for ready-to-eat, farm-fresh meals
A Portland restaurant and The Farm Stand in South Portland are partnering to provide take home meals.
Posted inBusiness, Food
The Wrap: Three new restaurants, a second location, and a new chef
South Portland is getting a new bistro and Brunswick a new steak house and oyster bar. Copper Branch opens today in Portland.
Posted inBusiness, Food, News
The Wrap: Manhattan landmark comes to Gorham, and Andy’s closes
Portland is about to get a new African restaurant, as well as a new pasta and pizza place.
Posted inBusiness, Food
Maine food tour wins international award
Maine Food for Thought wins an award in London at the World Food Travel Association.
Posted inBusiness, Local & State, News
Vena’s Fizz House buys bitters company
The Portland bar has been distributing its own line of bitters nationally and will add Coastal Roots recipes to its product line.
Posted inMaine Voices, Op-eds, Opinion
Maine Voices: Immigrants are the new American faces of the green revolution
Recently arrived Angolan and Congolese migrants have an assimilation role model in Maine’s Somali farmers.
Posted inFood, Green Plate Special, Recipes
Take the pledge: MOFGA wants you to eat local and organic in August
Support farmers and farm animals, pollinators, Maine’s economy and good health – both the soil’s and your own.