You can grow your own food. We can help.

Recipes

strawberry granita
Roger Doiron
Posted on: Apr 2, 2010

The Italians call this frozen fruit preparation "granita" but you'll have more luc

Roger Doiron
Posted on: Apr 2, 2010

Do you like strawberry shortcake?

Oven Roasted Brussels Sprouts with Bacon
Roger Doiron
Posted on: Apr 2, 2010

Homegrown Brussels sprouts are sweeter and nuttier than their industrially grown counterparts, es

Simcha
Posted on: Mar 21, 2010

This spread very rich in tastes, colour and texture. ?t can be used for meze and small plates.

Simcha
Posted on: Mar 18, 2010

Most of us use tomato paste in our cooking, this version is sundried.

Christina
Posted on: Mar 18, 2010

Crusty toasted slices of artisan bread, piled high with fresh tomatoes, herbs, red onions and dri

Roger Doiron
Posted on: Mar 15, 2010

This recipe takes what you think a calzone should be and gives it a spring twist...or fold.

Roger Doiron
Posted on: Mar 15, 2010

If you're lucky enough to have a few keeper apples left in your root cellar from last year

Roger Doiron
Posted on: Mar 15, 2010

If you've ever made a wilted spinach salad, this recipe will seem very familiar to you.

Simcha
Posted on: Mar 8, 2010

This is a middle eastern stew that is eaten mainly for breakfast but is suitable and lovely for a

Roger Doiron
Posted on: Jan 25, 2010

This easy bread recipe requires no kneading, and uses the heat and humidity of a Dutch oven to ac

Roger Doiron
Posted on: Nov 28, 2009

Chestnuts, while very common in Europe, are hard to come by these days in the US as the result of

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Looks like we'll be rained out of planting in the University of Maine at Machias gardens for the...

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