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Read more- Four Season Farm
Harborside, Maine
Four Season Farm
This soup is warming for a winter day, especially if you have potted up a sage plant to grow indoors. For a vegetarian version, omit the prosciutto. If not available, substitute bacon or ham. -
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Read more- One of our favorite restaurants in southern Maine is Hurricane Restaurant. You will delight in their exquisite preparations of fresh seafood, meats and vegetables; delicately herbed sauces and sigh-out-loud-wonderful desserts. Imagine such a flawless culinary experience coupled with the breathtaking panorama of Perkins Cove’s craggy coastline. For reservations, call (207) 646-6348.
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Read more- John Scheepers
Bantam, Connecticut
Garlic croutons are awesome with Grilled Romaine, floating in Cream of Potato-Leek Soup or a top a classic iceberg wedge salad. They are so easy to make and so much better (and less expensive) than anything you could buy. -
Read more- John Scheepers Bantam, Connecticut
There is nothing better than a stash of homemade soup in the freezer over the winter. It tastes even better remembering how it felt to make it when the vegetables were just fresh from the garden. -
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Read more- Red okra is spectacular with its crimson stems and pods and gorgeous yellow blossoms.
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Read more- Carrying bottles of Stem Ginger home from Holland was a disaster waiting to happen for years. I finally decided to make it myself. I’m so glad I did because it’s so easy and few items are more useful to a gingerholic like me. I chop it finely and add it to everything: pancakes, créme anglaise, white chocolate anything, cheesecakes, pound cakes, cookies, pastry dough, yogurt, fruit salads, clafouti, panna cotta and lemon mousse. When selecting fresh ginger root, I always go for the largest pieces available with the smallest amount of tiny knobs and fingers. It makes peeling easier and reduces waste. If only we could grow it here. The syrup is great in drinks and salad dressings or drizzled over French vanilla ice cream. Finely minced stem ginger is amazing in desserts of all kinds, including those starring Strawberries, Pumpkins and Winter Squash. Caution: My homemade version always tastes more zesty and flavorful than the store bought jarred version.