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Haymarket, Up Close and Personal

The cab driver looked puzzled as he dropped me off on North Street, which runs the periphery of Haymarket Square. At 5:20 am, it was still dark, but the bustle on Haymarket's Blackstone Street had begun about two hours earlier.

By LIZA WEISSTUCH  |  November 30, 2012
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Local farmers get creative to stand out

With a limited growing season and high demand for local food, Maine farmers have a short window of time to get their products to the public.
The fruits of their labor
By AMY ANDERSON  |  July 20, 2012
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Fertile Underground sprouts on the West Side

The food revolution is coming to a grocery store near you.
Cooperatives
By AMY LITTLEFIELD  |  July 08, 2011

Another row to hoe

Big news coming out of the Maine Agricultural Trades Show earlier this month (from which the Maine Organic Farmers and Gardeners Association, MOFGA, was bizarrely excluded): the Maine Farmland Trust (MFT) announced a $50 million campaign to preserve 100
Land preservation
By DEIRDRE FULTON  |  January 21, 2011

Farming and the future

The announcement of the Maine Farmland Trust's ambitious 100,000-acre preservation goal wasn't the only farming news this month (see " Another row to hoe "). And, some thoughts about what lies ahead on the green front.
Going green
By DEIRDRE FULTON  |  January 21, 2011

Staying 'classy' over food

As many problems as there are in society over racial and ethnic hang-ups, I've long maintained that the bigger separator of people in this country (and probably most nations) is socioeconomic class.
Trader Joe's comes to Portland
By SHAY STEWART-BOULEY  |  January 07, 2011


Eat, buy, love: A mini Going Green gift guide.

As I write this, I'm slurping down a soup made of roasted broccoli, celery root, garlic, and broth. I'd never cooked with celery root before, but I had to learn fast — the ugly-but-tasty vegetable was included in the first box of winter farm-share produ
Going green
By DEIRDRE FULTON  |  November 26, 2010
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Fall Food Preview: Okay, Vacationland, it's our turn

Goodbye tourists. Goodbye school children. Thanks for spending this gorgeous summer with us and keeping our restaurants and businesses thriving. We know your dough keeps many of us employed, but, frankly, we’re ready for some distance.
Enjoy peak harvest without the crowds
By LEISCHEN STELTER  |  September 17, 2010

Preservation techniques: canning, freezing, drying, and pickling

This is the time of year when abundance can be guilt-inducing; too much of a good thing often ends up as rot.
Going green
By DEIRDRE FULTON  |  August 06, 2010