Recipes

Maine Dish: Lobster salad, anyone?

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Recipe submitted by Cheryl Wixson of MOFGA, www.cherylwixsonskitchen.com Summer in Maine and the eating is easy…especially Maine lobster. Now that the shedders are coming hard, lobsters are both plentiful and economical. We love the ease of picking a soft-shelled lobster, and the tender, sweet meat… I like to cook up several lobsters at a time, and […]

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How to cook eggplant to tender, silky perfection

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Salting, peeling, and thoroughly cooking eggplant help coax this Mediterranean favorite to its creamy best by Ayla Algar If your grilling your eggplant, click the image to watch a video on how to grill eggplant without charring it.  Photo by: Amy Albert Eggplant holds an esteemed place in many Mediterranean cuisines—caponata from Italy, ratatouille from Provence, moussaka from Greece, baba ghanouj from all […]

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Garlic scape pesto

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Ingredients 1-3 bunch(es) garlic scapes (20 or so) 1/2 cup pine nuts (toasted) (use almonds, walnuts or toasted sunflower seeds as a pine nut replacement) 1/3 cup grated Parmesan cheese 1/3 cup olive oil salt and pepper to taste juice of 1/2 lemon Directions In the work bowl of a food processor add the garlic […]

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Cucumber pickles

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Adapted from Wild Fermentation, Sandor Katz Fermented cucumbers, now widely referred to as pickles, make a delicious snack or savory accompaniment. The following is a delightfully simple method to prepare some of the very best pickles you’ve ever tasted! Makes 1 gallon Equipment: 2 half-gallon mason jars with lids (may use 4 quart-size jars instead) […]

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Slow-roasted, pasture raised whole chicken

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Adapted from Good Meat, Debra Krasner For mouthwateringly crispy skin, pre-salt and air-dry the chicken overnight in the refrigerator. 1 5# organic, pasture-raised whole chicken Freshly ground black pepper and Maine sea salt 1 organic lemon, washed and quartered (may substitute bottled organic lemon juice) 1 bunch fresh thyme 1 head garlic, separated into cloves, […]

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