Recipes

Apple-Butternut Squash Soup 

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It’s time to clean out the root cellar and prepare for the new growing season ahead. Use up those squash and leftover apples with this warming soup recipe, perfect for a damp spring day! (This recipe is from marthastewart.com.) A Thanksgiving-worthy soup blends tangy, sweet apples with mellow butternut squash; cumin, coriander, ginger, and cayenne […]

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Partner spotlight: SNAP-Ed

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The time couldn’t be more perfect to spotlight this key statewide partner in our work to expand SNAP access at farmers’ markets. Just this week, Maine SNAP-Ed launched their new website – a fantastic resource where anyone can learn how to shop, cook, and eat healthfully on a small food budget. Established in 2012 and funded […]

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Yes you can-can!

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Strawberries almost gone- blueberries and raspberries coming- time to start canning some jams! Now is the perfect time of the season to start making jam (or at least stocking up on berries to freeze)! Here’s a great resource on how you can-can (hehe!) jam and all sorts of other fruits and veggies from the market: […]

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Tomatoes Provencal

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Don’t walk by me—Cold weather is coming and I won’t be here much longer! If I were in a bottle as ketchup, you would put me on French fries. But, I am fresh, so here are a few tips. Tomatoes Provencal (from Vegetarian Cooking for Everyone) Serves 4 4 medium or 8 small tomatoes ¾ […]

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Stir fried sugar snap peas

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Adapted from Nourishing Traditions, Sally Fallon Morrell Sugar snap peas are a delight. They’re quick to prepare and add an irresistibly sweet crunch to your meal! 1 pound sugar snap peas, ends and string removed (may substitute snow peas) 3 tablespoons extra virgin olive oil or pork lard 1 bunch green onions, cut into one-inch […]

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Roasted winter squash with pasta

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From Whole Foods Cookbook Serves 4 1 medium winter squash (butternut or cooking pumpkin) 1 and one half cups diced onion (2 medium onions) 4 cloves garlic chopped fine 1 teaspoon crushed red chili flakes 6 tablespoons oil 1 tablespoon bottled lemon juice (optional) 2 teaspoons salt 1 pound of penne pasta or any type […]

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Potato and celeriac chowder

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Adapted from Cookbook, Local Flavors Serves 4 2 leeks, white parts only, chopped and rinsed well (can substitute more onions if do not have) 2 medium onions chopped 4 medium potatoes, peeled and diced into small cubes (or 3 large potatoes or 6 small)-can add more potatoes if wish 1 medium celery root (celeriac), peeled […]

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Minute spinach

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From Vegetable Dishes I Can’t Live Without by Mollie Katzen Serves 4 1 pound fresh Spinach leaves 3-4 tablespoons water Salt to taste One clove of minced or crushed garlic Oil Wash spinach. Shake to remove most of water. Place water in medium sized microwave bowl (if using microwave) or pot (if using stove). Microwave […]

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Maine potato salad

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Adapted from Nourishing Traditions, Sally Fallon 16 small red, organic potatoes 2 green organic peppers, seeded and cut into a julienne 2 red (or other colored) organic peppers, seeded and cut into julienne 1 large red organic onion, chopped 3-4 tablespoons organic, raw wine vinegar ¾ to 1 ¼ cups Basic Dressing (below) Pepper and […]

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