Commune Tested, City Approved

Plant food on the menu in Beantown

2011-03-14T20:27:00.000-04:00

For my birthday (29 of course), my husband treated me to a weekend trip to Boston. A pleasant train ride from Portland and we were in the city of John Hancock and John Singleton Copley. Our first order of business was to check into The Lenox, my favorite place to stay in Boston. It's not only an impeccable boutique hotel with two bars and a restaurant, but a modern oasis offering up-to-date amenities and an industry-leading approach to conserving resources, employing energy efficiency and using natural cleaners. The rooms are stocked with recycling buckets (covered in a stylish rattan) and Aveda toiletries. Ours even came with a Pure Room air purifying system.

Here's one of the views from our corner suite, with the Old South Church on the left, the Public Library in the foreground and the Hancock Tower on the right.

While we were in town, we checked out the new treasure-filled Art of the Americas wing at the Museum of Fine Arts. Of course, we couldn't pass up the chance to eat in the New American Cafe in the glass enclosed courtyard.

On the busy weekends, it's a good idea to show up a little before noon if you don't want to wait for a seat in this light and airy restaurant. The current menu doesn't offer any all plant-based entrees, but I did order a lovely salad and an indulgent order of house-made potato chips.

The mixed greens came topped with cauliflower (stained pink from the vinaigrette), carrots, shallots and pecans. It was bright and refreshing.

This was just one of many memorable meals I enjoyed while in town.

Two of the restaurants we dined at serve up unique cuisine resulting from the blending of two exceptional food cultures. At Mumbai Chopstix on Newbury Street, we enjoyed the zesty fusion of Indian and Chinese cuisine. While at The Elephant Walk on Beacon Street, we savored the mingling of Cambodian and French cookery. Both restaurants offer numerous vegetarian and vegan dishes.

Oddly enough, the spot where we found the most comprehensive plant-based menu was at a steakhouse. The Oak Room and Oak Bar are two opulent establishments inside The Fairmont Copley Plaza. At the start of the year, the luxury Fairmont hotel chain unveiled its new Lifestyle Cuisine Plus menu, which features vegan, raw, macrobiotic, and gluten-free dishes, at all its properties.

I chose the chickpea and roasted tomato dip with raw vegetables to start and selected the curry spiced tofu with Asian cabbage slaw, rice noodles and mango chutney for my entree. Both were excellent.

And for dessert, I savored this soy milk yogurt parfait, which proved a smooth finish to a very sweet trip.

Grazing on plant foods at Maine's Veg Food Fest

2010-06-27T13:50:00.011-04:00

Maine's herbivores gathered yesterday for the annual celebration of plant-based cuisine that is the Vegetarian & Vegan Food Festival. Now in its sixth year, the event attracted hundreds of attendees and more than two dozen food vendors, vegetarian-focused businesses and animal rights nonprofits.

One of the most popular tables was staffed by Portland's premier vegetarian restaurant, the Green Elephant. Here co-owner Dan Sriprasert serves up free samples of fresh and fried spring rolls, while his team members offer up wontons, soy nuggets and stir fry.

The Vermont Soy booth also attracted a line with samples of tofu stir fry.

Maine Animal Coalition, the event sponsor, used a variety of donated products to create a Tofurky sandwich stand and a top-your-own baked potato bar, both of which attracted lines and positive reviews.

I enjoyed trying Dr. John's Brain-ola made by Little Lad's Bakery using Dr. John Herzog's recipe. Unlike other granolas, it's not coated in sweetener. We couldn't resit buying a bag to bring home.

David Homa who owns Kzeloumsen Permaculture Gardens presented a lush display highlighting his edible landscaping services. I love the fact that he included these gorgeous rocks in his design. He tells me he and Eli Cayer are cooking up an interesting project, which I hope to check out soon. If I get the scoop, I'll be sure to share it in my Natural Foodie column in the Portland Press Herald.

Once again, the festival proved to be another stellar event showcasing the diverse ways to enjoy plant-based meals in Maine. It's great to know that eating low on the food chain is so easy here in the pine tree state.

Spring sandwich with black bean tempeh

2010-04-04T14:40:00.006-04:00

At yesterday's Portland Winter Market, Jaime Berhanu of Lalibela Farm offered me a sample of her latest experiment: black bean tempeh. Right away I was intrigued by the exotic black and steel color.

The flavor was mild and went well with the ginger-lime marinade I created. The texture is softer than soy tempeh, however, it crisps under high heat just like soy tempeh.

Black bean is the third sample I've tried, after navy bean and garbanzo bean. Jamie and her husband, Andy, are testing a variety of beans to see which one makes the best soy-free tempeh.

Each one's flavor reflects the bean it's made from while still offering the classic tempeh taste. Of the three, the garbanzo's texture was most similar to soy, but right now I'm feeling partial to the black bean.

After I let the black bean tempeh slices marinate for a couple hours, I cooked them on the griddle. Using toasted slices of a whole grain loaf I bought at the market, I served the tempeh with Raye's Mustard, mixed greens, fresh basil leaves, green onions and sliced red onions (my last storage onion from the fall). It was the perfect spring sandwich, and a wonderful testament to all the great food at the Portland Winter Market.

Portland Winter Market off to a busy start

2010-02-20T11:22:00.005-05:00

The new indoor Portland Winter Market opened this morning to huge crowds. I heard from one of the vendors that shoppers started trickling in at least a half an hour ahead of opening time. You'll find a number of familiar faces from the Portland Farmers Market - including Freedom Farm, Thirty Acre Farm, Fishbowl Farm (above), Lalibela Farm and Sumner Valley Farm - plus a number of vendors new to the city.

The organizers of this market - who also organize the indoor winter market in Brunswick - have had a rough go trying to meet all of Portland's regulations and licensing requirements. Four vendors, including organizer Mother Oven Bakery, who intended to be part of the market couldn't get approval to be there today. Their exclusion happened after the city gave the organizers 24 hours notice that certain vendors would have to set up in the space yesterday for a health inspection. A coffee roaster that couldn't get city approval is there, but instead of selling coffee, the vendor is handing out free samples.

I'm hoping things can be worked out so everyone can be there next Saturday. Judging by the crowds, it seems clear that Portlanders want year-round access to local food.

The market runs every Saturday until the end of April from 10 a.m. to 1 p.m. at 85 Free St.

Organic eats at the Common Ground Fair

2009-10-03T10:46:00.012-04:00

A fabulous cocktail party Friday night (thanks David, Vanessa and Lauren!) delayed our departure last Saturday morning for the 33rd annual Common Ground Country Fair. But eventually Adam and I hit the road for Unity, a tiny college and farming town in the central part of the state.

The celebration of natural living always draws a big crowd, and the day we showed up so did 26,000 others. We all wanted to check out such things as the state's only organic farmers market, the renewable energy demonstrations and the angora bunnies and pygmy goats.

Without a doubt, the food court is the biggest attraction at the fair. The walkways along the concession booths were jam packed throughout our visit. By closing time many stands had run out of popular items.

The fair's vendors use local and organic ingredients whenever possible, and the emphasis is on freshly prepared whole foods. Vegetarian, vegan and gluten-free offerings abound, without forgetting fair staples including organic fried dough and locally grown french fried potatoes.

I snapped these photos of a few of the booths we sampled from:

Even with food everywhere and more than 700 talks and performances, my favorite thing about the fair continues to be finding myself surrounded by natural foodies as far as the eye can see.

Put purslane back on the plate

2009-09-16T13:57:00.008-04:00

The lettuce at Sunshine Farm has gone by for the season, but that doesn't mean I go without greens when we arrive for an early autumn visit. Instead I enjoy the taste, texture and amazing nutritional profile of purslane. Too often overlooked as a common weed, purslane is a superfood packed with omega-3s and antioxidants.

This peppery plant has a rich culinary history in countries such as Greece, China, Mexico and India, its original home. Here in America, purslane was standard fare in Colonial kitchen gardens before it declined into obscurity.

Due to its wild pluckiness, purslane isn't something my parents need to cultivate in their organic gardens. Instead, the low-growing succulent reseeds itself between the rows. In the photo above, you can see some of it growing in my dad's garden, with the strawberry patch, the Honeymoon Cottage and the Middle Cottage in the background.

Purslane is so tenacious, it even grows between the sidewalk bricks in downtown Portland.

During our most recent time at the farm, I paired fresh purslane with my long-time, go-to veggie burgers. It's an easy to prepare meal that goes well with a range of toppings, including superfoods masquerading as weeds. Pick some, you'll see.

Chick-n-Rice Burgers

16 oz. cooked chickpeas
3 cups cooked brown rice
12 0z. tomato paste
1 medium onion, diced
1 tsp. onion powder
1 tsp. garlic powder
1 tsp. dried dill
1 tsp. dried basil
1 tsp. dried oregano
1 tsp. xanthan gum
salt & pepper to taste

In a large bowl, mash chickpeas with a potato ricer. Add rice, tomato paste, onions and spices. Blend together with a wooden spoon. Form mixture into patties and cook on an oiled skillet over medium heat. Cook until brown on both sides. Serve with burger toppings - especially purslane!. Makes 10 burgers.

Make Ahead: The burgers hold together on the grill much better after being refrigerated, so if you have the time this is the way to go. Form a handful of the mixture into a patty and place it on top of a square of waxed paper inside a food storage container. Place a piece of waxed paper on top and then add another burger and another piece of paper. Repeat until mixture is gone.

Vegetable Hash: If you're not in the mood for burgers, you can saute the burger mixture in a skillet like you would a hash. Serve it browned and crispy as a breakfast dish or rolled inside a warm tortilla with your favorite Tex-Mex toppings.

Farmers' market on a stick

2009-09-01T08:12:00.012-04:00

With the recent gorgeous weather, Adam and I have been spending quality time with our Weber grill. The compact unit is ideal for small city lots and works well with hardwood charcoal. Adam gets the fire going by lighting newspaper drizzled with vegetable oil. Once the wood begins to burn, the curling smoke lacks the acrid aroma of petroleum-laced briquettes, and instead matches the tantalizing smell of the ever-growing legion of Portland restaurant wood grills.

When the coals glow red hot, I bring down the food.

One of my favorite ways to cook on the grill is with skewers. Pretty much any plant can be pierced with a stick and roasted over flames. Mushrooms, tempeh and fried tofu all work well too. A set of metal skewers makes a good investment, and wooden skewers work in a pinch, but it's a good idea to soak them in water before you add the vegetables.

At this time of year, I pick up fingerling potatoes, red peppers, onions and baby squash at the Portland Farmers' Market. I head home dreaming about how they'll taste caramelized and infused with smoke. To me it's the sweet flavor of Maine's waning summer days, and a taste I'll recall fondly when the frozen days of February arrive.

Late Summer Farmers' Market Skewers

15 fingerling potatoes
2 red peppers
6-8 mixed baby squash
2 red onions
Extra virgin olive oil
Maine sea salt
Freshly ground black pepper
Dried basil

Cut each to roughly the same size and place in a bowl (setting aside the onions so they don't fall apart). Coat the vegetables with olive oil and then toss with salt, pepper and basil. Drizzle olive oil over the onions. Using a metal skewer (or a wooden one first soaked in water) add the vegetables one at a time. Add to the grill and cook 15-20 minutes. Turn after 10 minutes. Test the potatoes with a fork to be sure they're cooked through. Serve hot.

Going natural for the Portland Press Herald

2009-08-19T07:54:00.012-04:00

As a professional scribe, I now have a new gig. I'm working for the Portland Press Herald's features department and one of my assignments is to write a weekly column called Natural Foodie. I began my inaugural column with a reference to my early days on the commune turned organic farm, so I thought I'd share a vintage photo with you.

This was shot in 1975 on Sunshine Farm and I'm standing in front of the newly constructed pig pen. It was the shelter given to a whole series of pigs, including the one I caught in a pig scramble at the Litchfield Country Fair, raised as a friend and later was asked to eat a slice of for dinner. As I said in the column, this is why my mother thinks I became a vegetarian.

While that and a series of other up-close-and-personal food encounters on the farm may have been traumatic at the time, they ultimately proved beneficial in nudging me toward the many delights of plant-based cuisine.

Such as these tasty samosas from Tandoor in the Old Port, which I mention in the column's sidebar that lists my lunches from last week.

My choice to eat plants rather than flesh has also introduced me to a whole bunch of fellow vegetarians, including members of the fast-growing Maine Vegan Meetup. Here we are enjoying lunch at the always packed and super vegan-friendly Silly's in the East End.

So if you're a fan of natural eats, be sure to pick up a copy of the Press Herald every Wednesday. And should you have news to share from Maine's healthful food scene, give me a ring at 791-6297 or drop me an email.

Sunshine Farm Sombrero

2009-07-24T13:54:00.007-04:00

Mainers consume more Allen's Coffee Flavored Brandy than the residents of any other state (including Massachusetts, where it's made). So it's a good mixer to have on hand for the sweet coffee flavor it imparts to a host of drinks. Here in the Pine Tree State, the Allen's cocktail of choice is the sombrero, mixed from equal parts Allen's and cow's milk.

During a recent party at Sunshine Farm, we gave the classic a new dairy-free twist. It happened because my parents don't keep cow's milk in the house. So when a guest asked me for milk to mix with Allens, I offered up hemp or rice milk. Hemp proved best and the Sunshine Farm Sombrero was born.

Just last week, I picked up a half pint of the tasty and budget-friendly Allen's to use in this photo shoot for the cover of The Maine Switch. After photographer Shawn Patrick Ouellette worked his magic, I took the Allen's home and mixed two Sunshine Farm Sombreros.

The tall, cool drink is perfect on a muggy day, when the icy liquid envelopes and cools. A slightly creamy texture makes it reminiscent of a coffee milkshake. And on a recent (and this summer all too rare) hot summer night it proved a welcome refreshment to enjoy in the shady confines of my downtown courtyard.

Sunshine Farm Sombrero

3 oz. Allen's Coffee Flavored Brandy
5 oz. hemp milk

Shake and pour over ice. Serve. Sip. Relax. It's that simple.

Wild red clover harvest

2009-07-09T11:31:00.008-04:00

Yesterday I was talking with Sarah Richards - Portland's go-to herbalist who runs Homegrown Herb & Tea - and learned that we're in the midst of a worldwide shortage of dried red clover. Sarah says it will be months before she can get another shipment.

Good thing Maine is blessed with an abundance of this useful plant growing wild in fields and ditches.

I snapped these photos while I was up at Sunshine Farm for the Fourth of July weekend. After most of the guests left, I helped my mother gather a basket of red clover blossoms from where they grow wild on the front lawn. The pretty blooms can be used to top salads, but we were interested in drying them for storage.

Long grown as an agricultural crop, this nonnative legume has naturalized itself in North America. Farmers prize the crop for its ability to add nitrogen to the soil without using chemical fertilizers. It's harvested for both hay and silage.

My mother placed the freshly picked blooms on a cloth-lined basket to dry. She harvests and dries them throughout the summer and gathers enough to last her until the following spring.

Mixed as a tea, most often with other herbs, the dried blooms are used to treat a variety of problems, including respiratory issues, prostate problems, menopausal symptoms, PMS, high cholesterol, cancer and inflammation. Used topically, red clover soothes skin conditions including psoriasis and eczema. The blooms contain high levels of isoflavones (plant estrogens), and as a result are best avoided by women who are pregnant or breastfeeding. Dried red clover also contains significant amounts of calcium, chromium, magnesium, niacin, phosphorus, potassium, thiamine and vitamin C and is often used as a dietary supplement and a tasty way to ward off osteoporosis.

Not bad for a plant often mowed down as a weed.

The joy of baking beans

2009-06-05T05:44:00.004-04:00

This past Christmas I had the great good fortune to receive a set of antique bean pots from my husband's parents. Finally I'd have a chance to make my own Maine Baked Beans. Of course, to the south of us, this regional specialty is called Boston Baked Beans, but here in the Pine Tree State we like to call them Maine Baked Beans.

The first Saturday night after Christmas, I covered two cups of dried beans in a pot, submerged them in water and placed them against a warm wall. The next morning, I was up at 6 am to mix the sauce, add it to the beans and stash it in a low heat oven for eight hours of baking.

It's a ritual I've followed as many Sundays as possible since.

During the icy holiday season, I assumed I'd tire of baking beans once the warm weather rolled around. Turns out that's not the case. This past Sunday I once again fired up the oven and set my beans to baking.

As they bake, our apartment fills with the most tantalizing aroma. Even on the deepest winter day, the smell of baking beans is like a ray of sunshine in the house. But the sweet, comforting fragrance of caramelizing molasses is no less delightful when the real sun shines.

As the beans bake, I like to make bread dough and set it to rise. Then when the beans come out of the oven, I can crank the oven dial and bake the bread while the beans cool.

The credit for this baked bean recipe all goes to my mother-in-law, who included her traditional Maine recipe with the pots. The only tweak I added is an 1/8 tsp. of liquid smoke in place of the salt pork. Served with a dollop of stone-ground Raye's Mustard, these baked beans taste fabulous no matter the season.

Maine Baked Beans

2 cups dry, organic navy beans
3 Tbsp. Blackstrap molasses
3 Tbsp. organic whole cane sugar
1/2 tsp. dry mutard
1 tsp. Maine sea salt
4 Tbsp. extra virgin olive oil
1/8 tsp. liquid smoke
1/8 tsp. freshly ground black pepper
2 1/2 cups boiling water

Pick over the dry beans. Discard any rocks or broken pieces. Place remainder in a colander and rinse the beans with cold water. Place beans in a good oven-top covered cooking pot and cover them with water. Place the lid on the pot and allow the beans to soak overnight.

In the morning, preheat the oven to 250, drain the beans into a colander and spoon them into an appropriate size bean pot. Mix all the seasonings together in a small bowl. Be careful not to add too much molasses, as it can cause beans to harden as they bake. Turn spices into the bean pot on top of soaked, drained beans.

Add enough boiling water to cover the beans. Mix together until seasonings are well dispersed. Bake for 8 hours. Check the beans occasionally to make sure they aren't drying out, but don't stir the beans. Begin to test if the beans are baked after 6 hours (baking time will vary depending on your stove). The cover can be removed during the last hour of baking.

Tempeh toast to summer

2009-05-25T15:15:00.005-04:00

Memorial Day weekend marks the official start of the summer season in Maine. Now is the time of backyard BBQs, easy lakeside lunches and simple camp fare. Growing up, I remember eating salmon and peas on toast in the early summer, usually around the 4th of July.

In a nod to that traditional open faced sandwich, I created this quick lunch. The strawberries were leftover from yesterday's Opening Day picnic at my husband's family camp. Imported from California, the berries lacked intense flavor but made up for it in bold color. Any locally-grown fruit would make an excellent substitution. I also piled on my early farmers' market finds: pea shoots, onion, chives and baby kale, sauteed with garlic and tamari.

Early Summer Tempeh Toast

10 strips smoky tempeh, fried crisp
4 slices whole grain bread, toasted
2 Tbsp. sweet & spicy mustard
2 tsp. Maine maple syrup
2 cups pea shoots
2 Tbsp. chopped chives
1 small onion, sliced
2 organic strawberries, sliced

To assemble the sandwich: Spread two toast slices with mustard and two with maple syrup. Pile sauteed kale and sliced garlic on the maple syrup side. Top with a sliced strawberry. Top the other side with pea shoots, onion and chives. Eat with a fork and knife as is, or assemble, slice and serve as a sandwich. Serves 2.

>>Sauteed Kale
4 cups baby kale
1 Tbsp. extra virgin olive oil
4 small cloves garlic, sliced
2 Tbsp. organic tamari

Heat oil over medium high heat. Add garlic, saute for 1 minute. Add freshly washed kale. Move the kale through the hot oil using a pair of tongs for 1 minute. Pour on the tamari and turn the kale for less than a minute. Turn off the heat and serve immediately.

Eco-chef Bryant Terry brings his soul food to Portland

2009-05-10T09:57:00.006-04:00

SPACE Gallery in downtown Portland was packed last night for the Food+Farm talk and cooking demo by eco-chef and food activist Bryant Terry. He hails from Oakland, CA, but grew up in Memphis, TN. When he was a child, Terry's grandparents cultivated huge gardens in their backyards and used the bounty to cook southern soul food, which Terry described to us as much more plant-based than popular culture makes it out to be.

Today he teaches low-income kids how to cook and eat nutrient dense plant-based meals. He's also the author of "Vegan Soul Kitchen" and "Grub: Ideas for an Urban Organic Kitchen" (with Anna Lappé). While he talked he showed us how to prepare Citrus Swiss Chard with Raisin Redux.

Many of us had tried the tasty dish prior to his talk. Hanifa Washington and Jonah Fertig of Local Sprouts Co-Operative Catering cooked up a delicious vegan dinner using Bryant Terry's recipes and food from nearby farms. It was a bargain at $10 a plate.

The Johnny Blaze Cakes with Rhubarb Hot Pepper Jam (made from rhubarb picked on Munjoy Hill) were a big hit, and everything had great flavor and color. Bryant Terry gave an entertaining talk, where he not only cooked but delivered part of KRS-One's rap "Beef." It was a fun and filling evening.

Fake ketchup and how to avoid it

2009-04-11T16:09:00.005-04:00

I was craving the Good Egg's tasty tempeh hash the other morning, and I knew I'd want to enjoy it with a dollop of ketchup. But I also knew Heniz - standard issue ketchup for most restaurants in Portland - contains high fructose corn syrup.

More chemical than edible, high fructose corn syrup has been linked to diabetes and obesity and shown to contain mercury. I try my best to avoid it. Still I'm realistic about my love of restaurants, and how it means I don't always know if (or when) I'm eating fake foods.

But it's hard to ignore the high fructose corn syrup when it's staring at your from a label. So I now bring my own. I use this Stonewall Kitchen jam jar, fill it with organic ketchup and tuck it inside my purse. Once the food arrives, I savor the ketchup's tangy sweet touch and relish my avoidance of at least one fake food pitfall.

Whole grain goodness

2009-03-22T14:07:00.001-04:00

One of the wonderful things about my job is how it offers me the chance to constantly speak with interesting and inspiring people. Recently, I wrote a story about the healing properties of macrobiotic eating and I was able to interview two experts, Connie Arnold and Meg Wolff (who writes the Becoming Whole blog). Both filled me in on what this food philosophy is all about and explained that while fish can be eaten on occasion (and no food is truly off-limits), macrobiotics is very similar to a whole foods vegan diet. And the cornerstone of a macrobiotic meal is the cooked whole grain.

I've long been a fan of whole grains, but after speaking with Meg and Connie I've made an extra effort to make sure these tasty morsels show up on our plates. I've officially switched from steel cut oats to whole oat groats for breakfast and having been cooking up more whole grains for dinner. In the photo above, you can see the three types of rice I like to keep on hand. They are long grained brown rice, wild rice and short grained brown rice. Long grain brown rice is ideal for stir frying (particularly when the cooked rice has been allowed to sit overnight in the refrigerator) and adding to soups. In contrast, short grained brown rice is perfect for making things such as veggie burgers and desserts, which benefit from this rice's sticky qualities. I like wild rice in salads, stuffings and pilafs, like this one below.

To simplify pilaf making, I cook 3/4 cup long grain brown rice and 1/4 cup wild rice in 2 cups of water. Before boiling, I add turmeric, garlic powder, onion flakes, salt and pepper. Once it's steamed, the rice has a nice golden hue and a built-in flavor profile.

Rice is by far the most common whole grain on American dinner plates, but there are a world of other grains to try. Here are four jars plucked from my pantry: quinoa, millet, rye and amaranth. All can offer a hearty, nutty component to soups, salads and stir fries. Quinoa and amaranth pack a protein punch, and the tiny grains add an interesting texture to both hot and cold dishes. I particularly like them in citrusy salads.

Millet is another great grain to have on hand. It has a very mild flavor and a pleasing texture. Here I paired it with a quick vegetable and tempeh stir fry for a simple, easy rice alternative. The taste was delicious, and I'm happy knowing these wholesome superfoods are quickly becoming the stars of my kitchen.

Vote for vegan foodie blog in Best of Portland poll

2009-03-20T15:04:00.008-04:00

It is such an honor to have Commune Tested, City Approved nominated as Portland's Best Food Blog by the Portland Phoenix. As you can see, the competition is super stiff, so I need all the help I can get. Voting goes through April 3, which means there's still time to vote vegan!

Vegetarian reviewed in Portland, ME (and beyond)

2009-02-28T13:26:00.008-05:00

The fermented black bean and tofu noodle bowl at the A1 Diner.

Two years ago when I agreed to join a pool of writers contributing restaurant reviews to The Maine Switch magazine, I knew I had a unique task. Like the other writers, I'd need to tease out story after story in the ordinary act of eating a meal and convey these tales to a mainstream audience. But unlike my fellow scribes dining in service of Switch, I'd be eating (and writing) from the vegetarian part of the plate.

A take-out Greek pizza without cheese from Bonobo.

Since then I've written about a number of local restaurants where a vegan can get a decent meal and an omnivore has plenty of options. I (almost) never forget to sample from the bar.

During these past two years, plant-based foods and meals have continued to blossom here in Portland. In 2007, The Green Elephant opened, giving the city it's first upscale, all-vegetarian dinner spot. That same year a pair of former restaurant owners began making the vegan Blue Mango Veggie burgers (which show up on many of the pub menus around town) and Sarah Conroy started the Maine Vegan Meet-Up group. Last year the owner of The Kitchen closed up shop in order to produce his popular Papou's Kitchen falafels for local stores and restaurants.

From soup shops to white tablecloth establishments, more and more vegan items are showing up on Portland menus. At Thai and Pan-Asian eateries, I've noticed many menus listing vegan white sauce as an alternative to garlic sauce. And this July 18 the city's 5th annual Vegetarian Food Festival takes place at the East End Community School.

It's definitely been an exciting time to contribute a vegetarian voice to the lively food discourse that takes place in Portland. Along the way I've hooked readers up with date night ideas, disturbed others with my fondness for cheese-free pizza (see above), learned how to properly appreciate martinis (in moderation) and developed a deep attachment to the Castelvetrano olives served at Novare Res Bier Bar.

Here are those gorgeous olives from Novare.

A garden salad and hummus plate at White Heart.

So in honor of Switch's two-year anniversary, I give you a round-up of my vegetarian restaurant reviews. I hope to write many more.

Novare Res Bier Cafe, Portland, February 4, 2009
¡Burrito!, Westbrook, December 22, 2008
Hot Suppa!, Portland, November 12, 2008
Portland Pie Company, Portland, September 30, 2008
Emilitsa, Portland, September 2, 2008
Flatbread Company, Portland, August 5, 2008
A1 Diner, Gardiner, June 17, 2008
Mesa Verde, Portland, April 23, 2008
David's, Portland, March 26, 2008
Katahdin, Portland, February 27, 2008
Pom's Thai Taste, Portland, January 30, 2008
Silly's, Portland, January 9, 2008
Bintliff's, Portland, December 20, 2007
Blue Spoon, Portland, October 2, 2007
Caiola's, Portland, September 11, 2007
Bonobo, Portland, August 14, 2007
Cockeyed Gull, Peaks Island, July 24, 2007
The Good Egg Cafe, Portland, July 3, 2007
The White Heart, Portland, June 12, 2007
Artemisia, Portland, May 22, 2007

Veggin' out on the slopes

2009-01-23T14:14:00.008-05:00

When fluffy powder falls softly in the morning, Bethel, Maine bustles with activity. Everyone wants to hit the slopes. A quintessential New England village, Bethel nestles up against the eight peaks of the Sunday River ski resort. So skiers are everywhere at this time of year.

During a recent visit, Adam and I stayed at our favorite Sudbury Inn, which houses both a popular watering hole and a restaurant. Guests get breakfast included with their stay, and the restaurant is open to the public in the morning as well. I was psyched that the kitchen stocked some soy milk for me and I ordered a bowl of cereal each morning.

Whenever we're in Bethel, we practically live at DiCocoa's, pictured above. Located near the Sudbury Inn on Main Street, this all-vegetarian market and bakery is always hopping. We usually stop in for the fantastic sandwiches and amazing coffee (they brew Matt's Organic Wood Roasted). You can pick up a few grocery items here too.

Once on the mountain, Adam and I made multiple stops at the ski-in, ski-out Pejamajo Cafe. Located right next to Barker Lodge, it serves up sweet and savory crepes and the most amazing vegan chili. Eating the steaming bowl while sitting in the warm sun was a wonderful treat.

Off the mountain, the best place to stock up on beer, wine and groceries is the Good Food Store. You also can get delicious sandwiches, soups and salads here, plus catering should you be planning an apres ski gathering. We were lucky enough to score an invitation to a home-cooked vegan dinner at our friends' off-the-grid mountain house. The perfectly cooked vegetable & tofu curry included fresh stinging nettle from the Good Food Store and flavorful basmati rice. It was an absolutely divine way to cap off a delightful trip.

Holiday leftovers

2008-12-26T12:44:00.009-05:00

This winter holiday offered up many blessings, and one of my favorites is a new recipe which complements the traditional flavors of the season. I've wanted to create a dish using Maine-grown pumpkin seeds since this summer and have been mulling over possible concoctions in my head for a number of weeks. With time off from work and a Winter Solstice desire to hunker down in my kitchen, I finally started playing with the pumpkin seeds. The result? Pumpkin Seed Croquettes.

I baked a batch for Christmas Eve dinner at my house and and another for Christmas day dinner at my in-laws. And today, I reheated a leftover croquette, piled it onto pan toasted Standard Baking Company bread, dressed it with mushroom gravy and slathered on homemade cranberry sauce. It was Christmas dinner on a sandwich. It was delicious.

By using a ton of fresh sage and liberal amounts of celery seed and garlic, the taste becomes reminiscent of stuffing and mashed potatoes. The batter and uncooked croquettes will be a funny shade of green, but, as you can see from these pics, a little basting and time in the oven turn the croquettes a nutty brown hue. Serve them with cranberry sauce and gravy, and you'll please any palate.

Pumpkin Seed Croquettes

3 cups cooked organic small grained brown rice
2 cups salted organic pumpkin seeds
3 Tbsp. organic extra virgin olive oil
1 medium onion, diced
2 cloves organic garlic
1 Tbsp. organic soy sauce
1 tsp. organic toasted sesame oil
1/2 cup water
3 cups organic carrots, grated
1 Tbsp. fresh sage, chopped
1 tsp. dried organic celery seed
1 tsp. dried organic basil

Baste
1/2 cup olive oil
1/2 cup soy sauce

Preheat oven to 350. Add pumpkin seeds to food processor and pulse a few times. Then add olive oil, garlic, soy sauce and sesame oil. Mix until it has a creamy texture. Add pumpkin seed mixture to bowl with brown rice, carrots and seasonings. Mix until well blended. Saute onion until caramelized and add to pumpkin seed mixture.

Oil a baking pan. Take roughly a cup full of the mixture into your hands and form a ball. Then roll it into an oblong croquette. Press the croquettes onto the oiled baking pan. Once the pan is full, whisk the baste ingredients together and brush it over each croquette. Place the pan in the oven and bake for 45-60 minutes. Baste the croquettes after 20 minutes. Serve with mushroom gravy and cranberry sauce. Makes 20.

Mushroom Gravy

1 medium organic onion, diced
3 Tbsp. organic extra virgin olive oil
2 cups organic shiitake mushrooms, diced
1/4 cup organic soy sauce
1 cup organic hemp milk
1/2 cup water
1 Tbsp. fresh organic sage, chopped
1 tsp. organic garlic powder
1 tsp. organic onion powder
1 tsp. organic dried thyme
1 tsp. organic dried basil
1/4 cup organic rye flour

Saute onions until they begin to brown. Then add mushrooms and cook for 4-5 minutes. Add soy sauce, hemp milk and water. Stir. Add seasonings and allow to simmer for 15-20 minutes. Slowly add flour until the gravy is thick and doesn't easily run off a spoon. Serve warm.

Tangy Cranberry Sauce

6 cups fresh, Maine organic cranberries
2 cups organic Maine maple syrup
1 tsp. Maine sea salt
4 tsp. balsamic vinegar

Combine cranberries, maple syrup and sea salt in a sauce pan and bring the mixture to a boil. Stir the mixture for a minute or so, then reduce the heat to low. Allow it to simmer for 15-20 minutes, stirring on occasion. Continue cooking until the cranberries skins have all burst. Remove from heat and stir in vinegar. Serve hot or cold.

Drinking the taste of Christmas

2008-12-12T11:34:00.007-05:00

I recently asked Switch readers for their favorite holiday recipes, and the best of the bunch were selected for a story featuring cocktail party recipes in the current edition of the magazine. As we were putting the story together, my editor asked me to submit one of my own recipes.

I knew I wanted to do a cocktail recipe, but which one? I love Bloody Marys at this time of year (as anyone who was at our Halloween party probably figured out), but that's not very original. For my dad's big 60th birthday bash last year, I had the bartender mix up Candy Canes (made from peppermint schnapps, creme de cacao and 7-Up) which were a huge hit. But I was never quite happy with them because of the high fructose corn syrup in the 7-Up, so I didn't want to go that route. I'm also a fan of Cape Cods during the holidays, but, again, that seemed pretty boring.

The solution: get out my cocktail shaker and start experimenting. At first I was pretty fixated on using brandy, because of its traditional association with Christmas and because I have a great bottle of Cognac in the bar. I also knew I wanted to do something with cranberries, since I have a stock of fresh Maine cranberries. But all my experiements with the brandy proved too sweet.

That's when I spotted the bottle of gin winking at me from the shelf. Now, normally I'm not a huge gin fan. This can all be blamed on the fact that as kids my cousins and I used to sample the juniper berries each fall, when the dusty blue fruits appeared on the low-lying shrubs in the horse pasture. These taste tests always ended with us spitting the berries out in disgust. Fast forward a few years, and I was completely floored the first time I tasted a gin and tonic and realized that gin tastes exactly like juniper berries (obviously not a shocker to anyone who knows that gin is flavored with juniper berries).

But as a standin for the piney scent of balsam that infuses most of my Christmas memories, I knew gin was what I needed. I mixed it with a combination of sweet, sour, tart and salty tastes and came up with a drink that captures the flavors of the season.

Cranberry Christmas

3 oz. unsweetened cranberry juice
1 oz. gin
1/2 oz. Grand Marnier
1/2 oz. creme de cacao
1/2 oz. fresh squeezed lime juice (about 1/2 a lime)
2 oz. water
pinch of sea salt
lime wedge
fresh cranberries, sliced

Add cranberry juice, gin, Grand Marnier, creme de cocao, lime juice, water and sea salt to a cocktail shaker with ice. Shake. Strain into a margarita or other cocktail glass. Slice cranberries into disks. Float a handful on the surface of the drink. Garnish with a lime wedge.

Pumpkin pie birthday

2008-12-08T17:11:00.006-05:00

My dad loves pie, so it was no surprise he requested one for his birthday party on Sunday night. He asked for pumpkin, one of his favorites, and I was happy to make it since I have a simple vegan recipe that has a taste traditionalists love. My mom placed a ring of candles in the center, and the pie served its purpose well.

After the singing, we sliced it up and paired it with a selection of frozen treats. I ate mine with a scoop of the Purely Decadent Coconut Milk ice cream that I'm absolutely in love with.

Pumpkin Tofu Pie

12 oz. silken extra firm tofu
2/3 cup Maine honey
1 tsp. Madagascar Bourbon vanilla extract
2 cups cooked or canned organic pumpkin
1 1/2 tsp. ground organic cinnamon
3/4 tsp. ground organic ginger
1/4 tsp. ground organic nutmeg
1/4 tsp. ground organic cloves
1 unbaked pie crust or graham cracker crust

Preaheat oven to 400. Blend tofu, honey and vanilla in a food processor until smooth. Add pumpkin and spices and blend well. Pour into crust of choice and bake for roughly 1 hour. When it's done, a bit of pumpkin will still cling to an inserted toothpick. Allow to cool and then serve. Refrigerate if serving later.

Thanksgiving crowd pleaser

2008-11-29T12:18:00.008-05:00

With the holidays here, we're all cooking up our favorite crowd pleasing recipes. I find that when I'm headed to an event with particularly picky eaters (like die-hard carnivores and kids on the "all white food diet"), I need to supply a veggie dish that's not too exotic. Thankfully, I came up with this recipe for white bean stuffed shells a few years ago and it hasn't let me down since. The beauty with this recipe is how it allows you to transform numerous dairy laden Italian treats into a plant-lover's dream.

I tripled the recipe Wednesday night, which allowed me to whip up some shells for Thanksgiving at our cousins in Kennebunk, stuff manicotti for a party at my parent's house yesterday and end up with enough filling to do a small casserole dish just so Adam and I would be assured some leftovers. Boy, were we thankful for that extra dish!

White Bean Stuffed Shells

2 cups cooked white beans
1 cup grated carrots
1 cup fresh shiitake mushrooms, chopped
1 clove garlic
1 medium onion, diced
1 Tbsp. extra virgin olive oil
1 tsp. toasted sesame oil
1 Tbsp. freshly squeezed lemon juice
1 tsp. garlic powder
1 tsp. onion powder
1 tsp. celery seed
1 tsp. dried basil
1 tsp. pepper
1 Tbsp. salt
dash of Tabasco sauce
8 oz. jumbo pasta shells
40 oz. pasta sauce

Preheat oven to 350. Cook pasta shells until al dente, drain and rinse. Add olive oil and onion to skillet over medium heat and cook until they begin to caramelize, about 10 minutes. Add mushrooms and cook another 5 minutes.

In a food processor, add beans, garlic clove, toasted sesame oil, lemon juice, garlic powder, onion powder, celery seed, basil, salt, pepper and Tabasco sauce. Puree until smooth. Mix in grated carrots and sauteed mushrooms and onions.

Add a layer of pasta sauce to the bottom of a casserole dish. Spoon a heaping tablespoon full of bean mixture into each shell. Place in casserole dish. When the dish is full, spoon remaining pasta sauce over the top. Bake for 30 minutes, uncovered. Serves 4.

Red hot autumn

2008-11-10T16:03:00.006-05:00

Apples and cranberries show up for the short days and cool nights of autumn. Their vivid red skins add instant color to the Portland Farmers' Market and make a lively addition to many meals. While the apple's sweet juice is worlds away from the bitter cranberry's bite, the two share the season's tart, sassy taste. And when combined, they're heavenly.

I use the fruits together in salads, salsas, pancakes and even vegetable roasts. But one of the easiest ways to combine their complementary flavors is in a simple cran-applesauce. I leave the apple skins on and add a touch of maple syrup to create this quick and easy dessert that boasts the season's best tastes.

Chunky cran-applesauce

4 Macintosh apples, chopped
1 cup fresh cranberries
2 cups water
3 Tbsp. Maine maple syrup

Combine ingredients in a sauce pan and bring to a boil. Lower the heat and let it simmer for 30-45 minutes, until most of the water is evaporated. Serve warm or cold.

Super star Pollan attracts massive Maine crowd

2008-10-27T22:22:00.011-04:00

Around 6:45 pm this evening, Adam and I arrived for Michael Pollan's much-anticipated talk at the Bates College Chapel. More than half the chapel was already full, making us extremely grateful we got there when we did for the 7:30 lecture.

We grabbed seats and then watched as a steady stream of students, professors, farmers, foodies, activists, bibliophiles and ethical eaters poured into the space. As the pews filled, people were invited to sit on the stage and those with a seat were urged to squish closer together.

Soon the wide center aisle was jammed with a combination of standing and sitting spectators. By 7 pm there was no where to squeeze another person.

That's when Thomas Wenzel, chair of the school's environmental studies program, approached the microphone.

"We've never had to do this at an Otis lecture," Professor Wenzel told the crowd, before informing the hundreds of people in the aisle that they would need to leave. The building was wildly beyond its capacity, he said, and the talk couldn't begin until the aisles were clear. To compensate, the college would replay a videotape of the speech at numerous times and places. Clearly a poor substitute for the real deal.

As the crowd got up to exit the building, Professor Wenzel returned to make another announcement. Michael Pollan had graciously offered to give a reprise of his lecture tomorrow morning at 9 am. Those who show up then won't be disappointed.

His speech was just as full of big picture insights and intriguing details as his books. Pollan (who you can barely see on the distant stage in this photo) reiterated many themes from "In Defense of Food," including how our focus on nutrients rather than foods has led to the current epidemics of type 2 diabetes, obesity and heart disease. He mentioned the FDA's repeal in 1973 of the food Imitation Rule (which allowed fake foods to be marketed and sold to the public) and the 1977 firestorm created when the nation's first dietary guidelines advised: "eat less red meat." Under pressure from industrial agriculture and the cattlemen's lobby, it was reworded to read: "choose meats that will reduce your saturated fat intake."

He concluded by pointing out that there is no ideal human diet when it comes to good health. But there is one way not to eat: the Western processed food diet.

Asked whether or not either Presidential candidate had read his "Farmer in Chief" open letter in the New York Times, Pollan pointed us to this interview with Senator Barack Obama done by Time columnist Joe Klein, where Obama references the letter in response to a question about energy policy. And who knows? Maybe those of us jammed into the chapel tonight were listening to this country's future Secretary of Agriculture. I can't think of a more perfect candidate for the job.

Hot soup for cold days

2008-10-22T20:02:00.006-04:00

When it gets cold in Maine, a warm soup is the ideal way to shake the chill from your bones and chase the damp out of the air. These lovely farmers' market carrots, parsnips and leeks make excellent additions to any vegetable soup.

I used them in a lentil rice soup for a party at my sister's house. These portions demand a crowd, so be sure to dial back the measurements if you have fewer mouths to feed. If you want an easy garnish, just reserve a handful of the parsley, celery tops and leek tops, chop coarsely and sprinkle in each bowl.

Market Root Soup

1 onion, diced
1 bunch celery, diced
5 carrots, diced

18 cups water
4 cups lentils
2 cups rice

1 head garlic, chopped
1 bunch fresh parsley, chopped
4-6 tomatoes, diced
2 potatoes, diced
3 leeks, sliced in coins
2 jalapenos, sliced
1 parsnip, diced

1 cup vegetable stock
6 oz. tomato paste
1/2 cup extra virgin olive oil
salt and pepper, to taste

Add a quarter cup of oil to a large stock pan over medium high heat and add onions. Saute for 8-10 minutes, until the onions begin to caramelize. Then add diced celery and saute for 3-5 minutes, then add carrots and cook another 3-5 minutes.

Add water, followed by lentils and rice. Then add garlic, parsley, tomatoes, potatoes, leeks, jalapeno and parsnips. Add vegetable stock, tomato paste and rest of olive oil. Cook at least one hour before serving. Season with salt and pepper.

Inspired by cabbage

2008-10-12T19:52:00.004-04:00

When I spotted a gorgeous head of Nappa cabbage at the farmers' market, the thought of stir fry quickly filled my mind. Suddenly I could taste the cabbage's earthiness balanced by a sweet and tangy sauce. I grabbed a few market staples, paired them with my pantry staples of canned black beans and brown rice and I had dinner on the table in less than a hour.

Cabbage & carrot stir fry

2 cups brown rice
4 cups water

2 Tbsp. extra virgin olive oil
4 carrots, julienned
1 onion, sliced lengthwise
1 pepper, sliced lenghtwise
1/2 head Nappa cabbage, sliced thin
1 cup black beans, canned
4 cloves garlic, slice

Sauce:
1 cup soy sauce
2 Tbsp. Maine maple syrup
1 Tbsp. toasted sesame oil
1/4 cup finely diced onion
1 tsp. Worcestershire sauce
1 tsp. red pepper flakes
1 Tbsp. black beans, mashed
1 Tbsp. sesame seeds

Combine water and rice on stove. Bring to boil, then cover and reduce heat to low, cook 30-45 minutes until all water is absorbed. Mix sauce ingredients together and set aside. Heat wok or stir fry pan and add olive oil and garlic. Saute 1 minute then add sliced onions. Saute until they begin to soften, then add carrots, peppers and sauce. Stir for 5 minutes. Finally add black beans and cabbage. Cook until cabbage wilts. Spoon stir fry over cooked rice. Serves four.

Bye-Bye Berries

2008-10-05T10:01:00.005-04:00

Here they are: The last of this season's farm fresh berries. I picked up the blueberries at Wednesday's farmers' market, and I'm trying to make them last as long as possible (which won't be long). When I was at the market yesterday, I learned that the blueberries are officially done for the season and that the raspberries I was buying marked the end of the line.

It will now be a good 8 months before I can buy fresh, Maine-grown berries. But I'm thankful that the frozen Moon Hill Farm berries are back in the freezer case at my local grocery store. They'll give my taste buds the needed sweetness and tang to make it through the coming winter.

Falling for Peaks Island

2008-09-28T10:45:00.017-04:00

Summer may be officially over, but that didn't stop Adam and I from hopping the ferry out of Portland and heading to Peaks Island last weekend. After a gorgeous 15 minute ride from the bustling streets of Maine's largest city, we found ourselves in a completely different world, where time moves at a slower pace and bikes reign as the dominant means of transportation. Once on the island, our first stop was the always delicious Cockeyed Gull.

The first thing we did was order drinks. And since we were on an island and I was pining for the summer that came and went too quickly, I decided to order up a piña colada. It hit the spot perfectly.

I paired my tropical cocktail with the hummus plate with fresh veggies.

And the veggie stir fry with mung bean noodles.

In addition to the amazing food, the Cockeyed Gull is know for its stellar views of the harbor and the Portland skyline.

After lunch, we rented two bikes and began a leisurely cruise around the island. This laid back community has a loop road that makes an easy bike ride around the whole island. On the way, we stopped to admire the island architecture that ranges from cute cottage to modern mega-mansion.

We stopped in at the wonderfully preserved 5th Maine Regimental Museum, where we learned about the island's history as the "Coney Island of Maine" (about 100 years ago) and as the place where Portland's homeless population was housed (about 50 years ago).

When we got to the island's back shore, we left our bikes by the road and wandered down the narrow trail that leads to the the abandoned military installation known as Battery Steel. This is both a really cool and a really creepy fort to explore. I would have loved a flashlight as we walked through the pitch black tunnel, but all I had was my camera flash to guide us.

Back into the brilliant sunshine, we once again stowed our bikes so we could hang out on one of the back shore's rocky beaches. Because Maine is overflowing with creative people, you can't go anywhere without seeing art. Our rocky coastline is not exception. Behind me you can see the stacked rock sculptures that have become a hallmark of our rock bound beaches.

Anyone can add to the art, as Adam did with a handful of found objects, which included lobster shells, crab parts and an unopened and sun-faded Budweiser can.

Roasted summer tomatoes

2008-09-21T13:22:00.009-04:00

Frost crept into Maine this past week, killing off many a tomato plant. Farms near the water and down here in the southern half of the state were mostly spared, so it doesn't spell the complete demise of this year's juicy globes of sunshine. But I can no longer deny the end of summer is near.

At the Portland Farmers' Market, uniformly red and perfectly flawless tomatoes are the exception.

Instead we feast on the sweet goodness of purple, green and yellow beauties that come with the battle scars I know well from my dad's organic garden. With the end of tomato season in sight, I couldn't help but stock up at Saturday's market.

Today with tons of tomatoes in hand, I fired up the oven and roasted a spicy summer sauce. Roasting is a quick way to bring out the sweet tomato flavor and keep the texture of the other vegetables. I add it to sandwiches, on top of baked potatoes and alongside mujaddara.

It will work wherever you enjoy tomato sauce. But, be warned, this recipe is sure to give your tongue a kick.

Hot roasted summer tomatoes

2-3 medium sized heirloom tomatoes
1 organic red onion, sliced
1 bunch organic baby shallots
1 head garlic, peeled and ends trimmed
1 organic jalapeno pepper, sliced
1 organic sweet red pepper, sliced
extra virgin olive oil
salt & pepper to taste

Preheat oven to 450. Cover bottom of roasting pan with a thin layer of olive oil. Slice each tomato into similarly sized pieces and place in pan. Add red onion. Remove tops from shallots and cut bottom sections into 1 inch chunks. Add to roasting pan. Add garlic cloves and pepper slices. Drizzle with olive oil and sprinkle with salt and pepper. Cook for 30-40 minutes. Serves 2.

Going with the grain

2008-09-14T17:28:00.007-04:00

I'm fascinated by unusual and heirloom grains, and have been experimenting with some in my kitchen. I find their textures and flavors exciting and have had success using unexpected grains in everything from salads to pilafs.Here are two recent dishes I've cooked up using amaranth and quinoa.

Hot stuffed peppers

4 organic pablano peppers, cored (or regular green, if you can't take the heat)
3/4 cup organic quinoa
1 1/2 cup water
1/2 cup mixed rice (including red and wild, if possible)
1 cup water
1 organic red onion, diced
4 clove organic garlic, diced
4 organic carrots, diced
1 organic heirloom tomato, diced
1 organic sweet red pepper, diced
1/4 cup organic extra virgin olive oil
3 Tbsp. vegetarian Worcestershire sauce
salt & pepper to taste

Preheat oven to 350. Place peppers in a pan with 1/2 inch of water. Boil on cooktop until bright green and tender, about 5 minutes. Combine quinoa with 1 1/2 cups water and combine rice with 1 cup water in a pot and set over high heat. Bring both pots to boil, reduce the heat to low, cover and cook until all water absorbed. Mix quinoa, rice and remaining ingredients. Stuff inside peppers and place in baking dish. Cook 30 minutes.

Market vegetable & amaranth soup

4 Tbsp. organic extra virgin olive oil
1 large organic onion, diced
1 bunch organic celery, diced (including leaves)
5 organic carrots, diced
8 cups water
1/2 cup amaranth
3 organic white potatoes, diced (with peels on)
4 cloves organic garlic, diced
1 cup fresh shelled organic beans
3 organic heirloom tomatoes, diced
1 organic jalapeno pepper, diced
1 organic sweet red pepper, diced
salt & pepper to taste

Add olive oil to soup pot over medium heat and add onions. Let cook while stirring frequently for five minutes. Add celery and carrots and cook another five minutes. Add water and remaining ingredients. Let simmer, covered for 45 minutes. Serve with a garnish of chopped celery leaves.

The perfect pear sauce

2008-09-03T19:36:00.009-04:00

This weekend we escaped to Sunshine Farm for some much needed R&R. We arrived on Sunday night and right away I noticed the overflowing basket of organic pears in the Big Mary kitchen.

The weather-worn fruits clearly came from the orchard, where chemical sprays are taboo.

The next day, I slept in a bit and by the time Adam and I had eaten breakfast and made our way over to Big Mary, the bountiful basket was almost empty.

My dad was rapidly peeling and slicing the pears and plopping them into a pot of water. He boiled the pears down, strained out some of the excess water and then served it. Warm and chunky, the sauce was utterly delicious. Sweet, but not too sweet, with a faint kiss of cooler nights and shorter days.

Rainbow roast

2008-08-30T18:07:00.006-04:00

At this time of year here in Maine, the farmers' markets are overflowing with wonderful veggies ready for roasting. And with the cooler nights, it's the perfect time to crank up the oven. I love roasting vegetables. It's super easy and the results taste like I slaved over that hot oven all day. The only secret is making sure everything is cut to roughly the same size. Pretty much any vegetable can be roasted, but here's the run down of what I had on hand the other night.

Roasted vegetables

2 cups baby squash, chopped
1 head cauliflower, cut into florets
1 cup rainbow carrots
1 red onion, sliced
1 sweet red pepper, sliced
extra virgin olive oil
salt & pepper

Preheat over to 400. Place all the vegetables in a mixing bowl and toss with olive oil until everything is well coated. Sprinkle with salt and pepper. Put in a baking dish in a single layer and place in oven. Stir frequently. Roast until tender, about 25-45 minutes.

Blog days of summer

2008-08-24T10:09:00.004-04:00

Yes, I know, I've been a bad blogger lately. I have tons of photos of yummy vegetable meals. But have I posted any of them? No. Instead, like everyone else, I've been caught up in the whirlwind that is summer.

However, I do have one other excuse for my lackluster posting skills: I've started another blog. It's called Portland in a snap and it lives on MaineToday.com. On it I'm chronicling things spotted around town, from new restaurants to pieces of public art to fun offerings at local shops. You won't find recipes there, but you will find a photo of a margarita mixing bike. Now, if I can just figure out how to get one of those in my kitchen, life will be perfect.

Citrus fresh

2008-08-21T17:34:00.005-04:00

When the heat of summer is pressing into my kitchen, I always welcome a refreshing apéritif to sip as I make dinner. The last few nights I've been blessed with the double luxury of organic lemons and organic lemonade on hand. The result has been a sweet-tart lemon drop.

The drink can be taken in a number of directions. We've tossed in a little fresh squeezed lime juice and garnished with frozen raspberries. However it's mixed, it always helps me keep my cool.

Lemon Drop

6 oz. organic lemonade
2 oz. limoncello
1 lemon, juiced

Shake in cocktail shaker with ice. Strain and pour into martini or old fashioned glass. Garnish with lemon slice. Serves 2.

OPTIONAL: add the juice of 1/2 a lemon and 1/2 a lime (instead of a whole lemon); garnish with 1/4 cup frozen raspberries or 1/4 cup fresh blueberries.

Breakfast for dinner

2008-08-14T19:22:00.005-04:00

With such an abundance of vegetables filling the farmers' market these days, sometimes I can't help but want to eat them all at once. A tasty way to do this is with a crispy vegetable hash. Even though this is traditionally a breakfast dish, I serve it for dinner every once in awhile.

This recipe uses the vegetables I had on hand, but anything from squash to eggplant to tomato would work well in this dish. The quantities are flexible too, in case you don't have 10 carrots to spare.

Market Vegetable Hash

1 onion, diced
6 medium red potatoes, cubed
6 oz. smoky tempeh, diced
1 sweet red pepper
1 ear corn, cut from cob
3 cloves garlic, diced
1 cup green beans, snapped into 1-inch pieces
10 rainbow carrots, diced
1 tsp. onion powder
1/2 tsp. cayenne powder
salt & pepper to taste

Place potatoes cubes in a vegetable steamer and cook until fork tender. Meanwhile, heat a large cast iron frying pan over medium high heat. Add the diced onions and cook until they begin to caramelize. Add the tempeh and fry until crispy. Add red pepper, corn and green beans. Cook, stirring constantly, 2 minutes. Add carrots, stir for a minute, and finally add the garlic and cooked potatoes. Fry until potatoes get slightly crispy. Sprinkle on spices, salt and pepper. Serves 4.

Blondes have more fun

2008-08-10T15:46:00.007-04:00

The Boothby Blonde is one of the fun heirloom vegetables you can find at the Portland Farmers' Market. The tiny cuke is grown from seeds saved by five generations of the Boothby family of Livermore, Maine. Each nugget is sweet and cold, with the crispness of approaching autumn.

For lunch today, I thinly sliced two cukes, laid them on a serving dish and drizzled them with red wine vinegar and extra virgin olive oil. I finished with a sprinkle of salt and a few grinds of pepper. I left the skins on, but because they're so light they look like they've been peeled.

Eating cucumbers this way always reminds me of being in the spacious kitchen at my grandfather's dairy farm. I can see him sitting at the long table, skillfully slicing a garden-fresh cucumber into a white bowl. He liberally splashes vinegar over the coins, before shaking first the salt and then the pepper over the slices. The taste is absolutely delicious.

Today these vinegar blondes made the perfect accompaniment to the quick mujaddara salad I put together. As I've said before, I absolutely love mujaddara because it's so flexible. You can morph it into wraps, pitas, veggie burgers and tacos. Or you can serve it the traditional way, as the base for a salad. Here I paired it with market lettuce and a bruschetta made from juicy heirloom tomatoes, this season's garlic, Maine sea salt and fresh basil.

I love picking up basil at the market. Because most of the farmers sell it cut and tied together and sitting in fresh water, I take it home and let it do double-duty as a fragrant bouquet.

Beet me

2008-08-05T20:27:00.008-04:00

I've made many a delicious pizza with sliced and fried potatoes. But this was the first time I used beets. I noticed the beets sitting in my crisper (sad and neglected) when I reached for a few potatoes. I couldn't help but slice one up, fry it and add it to the pizza.

I'd been eager to make a pizza ever since I bought some Maine-made Spelt Right frozen pizza dough. This was the first time I used it, and I was very happy with the results. The crust was crispy on the outside and chewy on the inside. The flavor was pleasing and delicate.

Unlike the crust, nothing was subtle or delicate about these market peppers that I sliced up and piled on the pizza too. The red one was sweet, and the green one, of course, was a tongue-burning jalapeno. Ouch!

You can see I didn't shy away from topping off the pizza with those fiery green rings. But to be honest, I couldn't eat more than two of them. Thank god Adam can handle the heat better than I can, because I'd hate to see any of this delicious pizza of market veggies go to waste.

Farmers' market pizza with smoky tempeh

16 oz. Spelt Right dough, thawed
1/2 cup organic marinara sauce
1 medium red potato, sliced
1 medium beet, sliced
3 cloves garlic, sliced
1/2 sweet onion, sliced
1 medium tomato, sliced
1 hot pepper, sliced
1 sweet pepper, sliced
6 oz. smoky tempeh

Preheat oven to 475. Heat two cast iron frying pans on medium high. Coat each pan in olive oil and add potatoes to one pan and beets to the other. Cook 15-20 minutes, until the potatoes and beets are easily pierced with a fork.

Meanwhile, shape the dough into a pizza pan. Spread sauce across the center of the dough. Add a single layer of potatoes. Once you remove all the potatoes from the pan, throw in the garlic slices and stir fry for 2-3 minutes. Add the garlic to the pizza and then cover with a layer of beets. Then add a layer of sliced tomatoes.

Add olive oil to a frying pan and fry until crispy around the edges. Remove from pan and crumble. Add to pizza. Top with onion and pepper slices. Place in oven and cook for 15-20 minutes.

Beans, bald benefits & beautiful brides

2008-08-02T12:25:00.019-04:00

Summer in Maine is all consuming. Outdoor concerts, lawn parties, beach outings, alfresco dinners, sipping drinks on the back deck - the entertainment options are limitless. As a result, Adam and I seem to fill each precious day to its maximum capacity.

This often means we have a short window of time before, between or after the evening's festivities to cook up and enjoy the amazing bounty we're buying each week from the Portland Farmers' Market. Fortunately for us, these Maine grown veggies are so tasty, they need very little fussing with to bring out their exquisite flavor.

Fresh beans are a terrific example. The green ones dominate the market stands here in Portland, but I can often find exotic and heirloom varieties, such as these purple beauties. I frequently use my garlic-soy stir fry on whatever kinds I have on hand. It takes less than 15 minutes and tastes like a million bucks.

Notice how much of the purple fades out of the beans when they're stir fried. Still they remain delicious, even without their royal glow.

Two staples of Maine farmers' markets at this time of year are corn and potatoes. As a result, they tend to show up in many of our dinners.

The last couple weeks I've been on a mashed potato and corn-on-the-cob kick, as a way to take advantage of these yummy treats. I leave the skins on my mashed potatoes, giving them a twist on the white-washed classic. Just chop, boil, season and mash, and I've got a substantial dish on the table. We paired the two with a salad before heading off to the hysterical Comb Overs for Kids benefit this past Thursday.

Subjecting themselves to the frowns of Portland's fashionistas for the past six months, Allen Fritzler, left, and Marcus Payne grew serious comb overs. Why would they do such a thing? To raise money for the Barbara Bush Children's Hospital, of course. And they surpassed their $5,000 goal at the really fun finale at Margarita's this past Thursday.

Around 8 pm, Marcus and Allen were freed from hairstyle hell by the stylists at the Men's Room. Allen also got a full shave (after the crowd voted to get rid of his beard).

While the Comb Overs will live in infamy for years to come, this week's most memorable event was without a doubt my friend Denise's wedding. She had a beautiful ceremony and a rockin' reception at the Martindale Country Club in Auburn. Her new husband, Dave, made the gorgeous arbor that framed their ceremony.

After dinner (where Denise had the kitchen make me a delicious vegan stir fry), the girls (some of whom are pictured here) kept things moving on the dance floor.

So did Denise, even though her breathtaking dress had quite the train on it. Here Lisa T. is trying to tie it up and get it off the floor. After multiple attempts, it still kept slipping lower. But it didn't matter that a satin hazard was trailing behind her, Denise cut it up with the best of them.

It was an auspicious start to their journey together, and I'm so glad I was able to share in their happy celebration.

Retirement sunshine

2008-07-27T18:36:00.013-04:00

I'm raising a cyber toast to my dad, who officially retired on Friday after more than 30 years leading engineering and building firms in Maine.

Check out the bottle he's holding, it contains "Retire-mints." (Isn't that a clever gift? Wish I could take credit for it!) He's looking forward to having more time to devote to his hobbies, his favorite charities and his golf swing. A big congratulations Dad!

Adam and I traveled up to Sunshine Farm for the weekend to help celebrate. On Saturday, a few relatives who live nearby came over for a cookout. The meal included my dad's favorite foods: Red hot dogs, B&M Baked Beans and corn on the cob. For dessert we ate the always crowd pleasing vegan chocolate cake from Whole Foods. The fudgey frosting and apricot jam layer never fail to score high marks.

Since it was so warm and muggy, I knew it was time to break out the rum. That morning I'd picked a cup of wild blueberries from the bush that is much older than I am and growing near the Honeymoon Cottage. I let these intense beauties inspire the cocktail.

Luckily I'd brought along a few organic lemons, which always lighten up any summer drink. The result is a perky balance between sweet and sour - perfect for a long afternoon of relaxing in the sunshine. Even for those of us who aren't retired.

Blueberry Sunshine

1 organic lemon
3 oz. rum
2 oz. Maine maple syrup
4 tsp. wild Maine blueberries
4 springs lemon balm

Cut two wedges from the lemon and then juice it. Split the lemon juice between two old fashioned glasses. Then add a spring of lemon balm and 1 tsp. of blueberries to each glass. Muddle for 2-3 seconds. Add the rum and maple syrup to a cocktail shaker filled with ice. Shake and then split the mixture between the two glasses. Add the ice from the cocktail shaker to the glasses (you'll need to add a few more fresh cubes to fill each glass). Garnish with a lemon wedge, 1 tsp. of blueberries and a spring of lemon balm. Makes 2.

Market indicators

2008-07-23T17:12:00.011-04:00

There's lots of talk these days about the slumping economy (and I certainly hear my share of it working in the publishing industry). But you wouldn't know money is tight by checking out the Portland Farmers' Market. Here popular items frequently sell out and we patiently wait in long lines to buy the amazing food grown by our local farmers.

I snapped this photo while standing in the middle of the line to buy corn at today's market. Sure, it was the first time corn was available at the Wednesday market (it debuted at the market this past Saturday), but I stood in line to buy lettuce too.

Since this seaside city is filled with foodies and progressive thinkers, it's no wonder so many of us realize that eating real food (as opposed to the processed and packaged variety) is the key to maintaining life-long health. The trick at Portland's booming farmers' markets is just getting your hands on some ...

But when you do, it's only a couple quick steps to deliciousness. Tonight, we whipped together a super simple market meal. I took advantage of this evening's rain and cooler temps to crank up the oven and bake a handful of lovely red potatoes. Then I threw together a vinaigrette, and Adam chopped up a salad. A few ears of corn on the cob finished this meal that came together in a flash with minimal prep time.

And the taste is the sweet flavor of summer itself.

Portland dine around

2008-07-18T17:21:00.007-04:00

Because the only photos I've remembered to snap in my own kitchen recently -- of a yummy vegetable curry -- were so horribly out of focus when I downloaded them, I couldn't possibly post them here. Instead I share a pic of a spicy and delicious vegetable curry I ate at Passage to India. The two chutneys (tamarind and red pepper) they serve with the naan are amazing too. Maybe I'll get a photo of them the next time I'm there.

This is the drunken noodle with tofu from Pom's Thai Taste. With a burst of basil, the sauce is like freshness itself, and because it's so sweet it passes for dessert!

But for an actual dessert ...
Here's a really decadent vegan cheesecake Adam and I shared at Green Elephant. My profuse apologies for the fuzzy photo quality. But it was so delicious, I had to share it. We also split a chocolate orange mousse. Why no photo you ask? Because that particular shot is so blurred just glancing at it causes eye strain. So I've saved you the pain.

Beach by train

2008-07-17T15:33:00.016-04:00

My sister Kay and I were sent on assignment to Old Orchard Beach last week. Our mission: Eliminate the notorious hassles of parking and carnival food, which plague this seaside town. As I reported in Switch magazine, the solution lies in taking the Amtrak Downeaster and eating at one of a handful of restaurants that offer up more whole foods and plant-based fare. These include: Bayside Pita Wraps, Chrys's Restaurant, Beach Bagels and Ole' JJ's, where I ate a delicious taco bowl made with refried beans. Yum!

What really made the trip special and so stress-free was our decision to take the train. We absolutely loved it! It's so much simpler than driving, and it's always fun to meet other travelers. And it's so thrilling that train service is being restored in Maine. I can't wait for the Amtrak service to be extended to Brunswick and beyond.

Here are a few more outtakes from our day trip:

The view from the Pier.

Here's Kay with the Pier Patio Pub in the background.

Kay took this shot inside the public bathroom around 8:20 am.

We got a great view of this crazy ride from inside Ole' JJ's.

The train station in Old Orchard Beach

Getting off the train in Portland and already looking forward to making the next trip.

Whip up your walnuts

2008-07-13T16:59:00.007-04:00

I absolutely love this quick, creamy recipe. It even appears in this year's update to the Hill Family cookbook (which puts it in very good culinary company!). Here I use the pâté as the base for a sandwich, pilling on sliced cornichon pickles, sweet and sour market beets and farmers' market lettuce.

By using walnuts (feel free to substitute your favorite nut) this pâté is a tasty and a very versatile, whole food. I use it as a dip for veggies, a topping for baked potatoes and a spread for wraps. You can mix in whatever fresh veggies you have on hand.

Right now with the market overflowing with produce I have everything from jalepeno peppers to peas to broccoli to choose from. But I kept it traditional with green onion tops and carrots. Storage carrots remain a favorite of mine in the winter, when I also like sundried tomatoes.

Walnut Pâté

2 cups organic walnuts
1/2 cup organic extra virgin olive oil
1/2 cup pickle juice (or vinegar)
1 Tbsp. organic soy sauce
2 Tbsp. Maine maple syrup
2 organic garlic cloves
1 small, organic onion, chopped & sauted
1 bunch, organic onion tops, chopped
4 small, organic carrots, chopped
salt and pepper to taste

Add olive oil, pickle juice, soy sauce and maple syrup to a food processor bowl. Then add walnuts, garlic and sauted onions, and blend. Once well blended add onion tops, carrots, salt and pepper. Mix until carrots and onion tops are evenly distributed. Serves 4-6.

Wednesday market scene

2008-07-09T21:39:00.013-04:00

Not only is the Wednesday Farmers' Market in Portland the best place to pick up tasty eats, it's a great place to see the creative economy in action. Here artist and city councilor Dave Marshall captures himself capturing Samuel James and Meantone's weekly steel guitar jam session outside the Public Market House during today's market.

But by the time I got around to snapping this photo, the real Samuel James was nowhere to be seen.

Two weeks ago, Dave was the subject matter for cartoonist and West End News publisher Ed King. Ed's wonderful rendition appears in this ad in the current edition of the WEN.

At the other end of the square, Mark Finks and friends entertained the market-goers with their swinging sounds.

But once the lunch hour arrives, don't be surprised to find some of the veggies sold out at this popular market.

Red, white & breakfast

2008-07-06T16:45:00.014-04:00

Along with Thanksgiving and New Year's, the Fourth of July is one of my favorite holidays. The days are long, the food is abundant and the time is perfect to reconnect with family and friends. We had plenty of opportunities to do just that throughout our week-long vacation.

For me, this celebratory week kicked-off with a lovely bridal shower followed by a rockin' bachelorette party for my friend Denise (who I've known since Kindergarten). The evening's festivites started off with drinks and apps at Margarita's, then we stopped by The White Heart (to give the place an injection of tulle) and finally we wrapped up the night dancing to the captivating beat of King Memphis at Empire Dine & Dance.

More party hopping continued on Thursday, when we headed up to Sunshine Farm for the annual Fourth of July throwdown. While the party's numbers were diminished by an unexpected death in the family of our good friends (whom we thought about all weekend), we soldiered on with plenty of games and good eats.

The games included numerous sets of volleyball, a Yankee swap and a slingshot contest. My friend Kate, who is seven months pregnant and seated in this photo, even saw some action on the court. (We recruit future players in utero on the farm.)

Of course we needed this activity to work off all the wonderful food we were eating. The highlight for me was the tortilla buffet my sister made for lunch on the 4th. Here she is chopping tomatoes in the kitchen of Big Mary.
She used black beans, red kidney beans, onions and a tomato-based broth to create a delicious, plant-based filling for the whole-wheat tortillas.

I made a chunky guacamole to go with the wraps. I used 7 ripe avocados, 6 limes, 1 Vidalia onion, 3 cloves of Maine-grown garlic, a Tbsp. or so of garlic sea salt and a dash of Mother's Mountain Habanero Heaven hot sauce. I peeled and roughly chopped one avocado at a time. After I added each cut avocado to the bowl, I squeezed lime juice over it. Then I stirred in the chopped onions, minced garlic, salt and hot sauce.

My mother bought locally-raised hamburger which she wanted to be cooked up as a meat-eater's option for this buffet. But with my sister at the helm in the kitchen, me her first mate and no one who knew how to cook beef (or who wanted to cook it) nearby, we make the executive decision to keep the whole buffet vegetarian.

I went pretty traditional with my topping choices, going for the beans, salsa, red onions, green peppers, black olives, lettuce and, of course, guacamole. It was fabulous. Marcie made the yummy salad, which consisted of corn, black beans, rice and peppers in a tangy dressing.

The next morning (with the afterglow of the fireworks and the annual bonfire still clouding my vision), I rolled out of the Honeymoon Cottage and took over buffet duty in Big Mary's kitchen.

Instead of beans, this meal centered around a hearty pot of cooked whole oat groats. Topping choices include strawberries, shredded coconut, blueberries, bananas, walnuts, crushed flax seeds, dried cranberries, raisins, vegan chocolate chips, maple syrup, honey, cinnamon, hemp milk and rice milk. The results were truly delicious and decadent.

It proved the perfect fuel to get us out the door and over to the Hill family reunion on Little Sebago Lake, where we chatted nonstop, ate a ton and totally forgot to snap any pictures! Even without photographic evidence, I can tell you the food was phenomenal. As usual my mother-in-law's vegan baked beans were a stand-out. I enjoy them so much, I even ate some of the leftovers for breakfast this morning.

Postcards from Vacationland

2008-07-03T10:46:00.013-04:00

With sunny skies and warm breezes covering the state of Maine, Adam and I didn't think twice about where we would spend this week of vacation. The answer was obvious: Right here in Vacationland.

Earlier this week we took a trip up to the Midcoast. Our first stop was in lovely Camden, where we relaxed in the park overlooking the harbor. It was a wonderful spot to read the Press Herald and take in the ocean breezes.

But I had an ulterior motive in my visit to Camden. I was after the best hummus sandwich in the entire state.
And I found it tasting just as flavorful as I remembered at the Bagel Cafe. This little gem of a sandwich shop makes all its own bagels daily. I can't tell you how they season their hummus, but it's utterly divine.

Next we headed down to neighboring Rockport to check out the Center for Maine Contemporary Art. Here we enjoyed shows featuring the work of Lois Dodd and William Wegman and a group show titled "The Gleaners." This exhibition on the top floor is quite fascinating as it consists of random objects collected by artists as a source of inspiration. The show was assembled by found-object artist Jesse Gillespie.

A short drive down Rt. 1 brought us to Rockland. Our first stop was at the Good Tern Natural Foods Co-op & Cafe, where we stocked up on snacks for the road. Once we were in downtown Rockland, we parked the car and headed into the Farnsworth Art Museum.
The museum is brimming with work by well known artists, including the lovable Robert Indiana. We viewed a number of new exhibitions, including those showcasing work by Louise Nevelson, Alex Katz and many treasures from the museum's permanent collection. We also checked out the Wyeth Center (showing works by N.C. and Jamie) and toured the Farnsworth Homestead. After popping in at a few local galleries (including the Caldbeck), we hit the road once more.

Our final stop on this coastal tour brought us to Brunswick. Since we were on vacation, we didn't feel bad about having dessert before dinner. And in Brunswick the best place to get a sweet treat is The Gelato Fiasco. All their sorbettos are vegan and they had oodles and oodles to choose from.
I finally decided to go with the strawberry carrot (how could I resist?) and the dark chocolate (you may have heard about my dark chocolate obsessions?). If the sorbetto looks a little sloppy in this picture, it's because I had to have a taste (or three) before I paused to take a picture.

And that strawberry carrot? Absolutely delightful. So good in fact I bought a pint to go.

With dessert out of the way, we headed over to the famed and funky El Camino. Even though my photos were less than stellar, the food lived up to all the delicious hype we've heard.

We started out with the chips, salsa and guacamole. I loved that the chips came with tiny lime wedges (doesn't everything taste better with fresh lime?) and the salsa had a deep, smoky taste. I ordered the vegan Rajas Tacos, which consisted of a flavorful medley of market veggies on corn tortillas and served with a side of beans and rice. It was a perfect finish to a fun-filled day trip and a testament to the abundance of tasty vegan eats in Maine.

The first rule of beer revolutionaries

2008-06-29T14:14:00.011-04:00

There's a revolution going on at Portland's newest hot spot. For the past month, Novare Res has been serving up more than 200 bottled beers and an ever changing selection of 25 beers on tap. And the food is amazing.

If you're an olive fan, you've got to check out this olive and bread plate. The green Provence olives are so fresh and flavorful I can taste the Mediterranean sun.

The menu is tiny and intentionally rustic, which means delicious, unprocessed foods. There are only four composed plates on the menu and both the olives and the legume & fennel salad are vegan. With these whole, hearty foods, owner Eric Michaud aims to replicate the European tradition of enjoying small plates of food while drinking.

This sexy goblet holds a Trappist beer called Koningshoeven Quadruppel. In the background is the empty bottle and glass of a Piraat beer and a glimpse inside the walk-in refrigerator. The Koningshoeven had a sweet, pleasing taste which evaporates from the palate as soon as it's swallowed.

The bartenders and waitstaff know the product well. Not only do they navigate dozens of stemware choices to find the perfect pair for each beer, but they have lots of fascinating details about the breweries and regions where all this frothy goodness comes from.

I apologize for this fuzzy photo.

But I had to include it to give you a flavor of the Novare Res beer club. It's called the Uprising, and Adam is in training to become a full-fledged member. What does he have to do to be initiated, you ask? Just drink 200 beers. That's all.

And while I don't have the stamina (or the stomach) to join this elite group, it does look like I'll have plenty of chances to enjoy these delicious olives and taste finely crafted beers in the coming months.

Meals from the market

2008-06-25T16:46:00.010-04:00

At this time of year, I buy all my produce locally, and the bulk of it comes from the Portland Farmers' Market. The only exception I make is for little indulgences, like limes, which aren't grown locally, and absolute staples, like onions, that aren't available from Maine at this point in the season.

For leafy greens, berries and fresh herbs, I rarely settle for the road weary grocery store specimens. Instead I gorge on strawberries only hours away from harvest, just picked cilantro bursting with flavor and lettuce that stays fresh and crisp in the refrigerator for a week or more.

I've been amazed by this long shelf life more than once. This typically happens after I get overly excited by the market's vegetable bounty and buy more than the two of us can possibly eat in a week.

Of course, weeks when we go out to dinner four or five times don't help. (And who can blame us since we live mere blocks from the heart of Maine's renowned restaurant scene.) But these past few weeks, Adam and I have been doing our best to enjoy more of the old fashioned goodness of a home cooked meal.

Here's a peek at some of the things I've been whipping up, plus a quick recipe for a pickled beets.

Tempeh wraps with garlic soy bok choi and a radish salad.

Quinoa salad with sunflower seeds and soy sesame dressing.

Black bean enchiladas with micro greens and black olives.

Swiss chard and broccoli with shell pasta and sweet and sour beets.

Sweet and sour beets

4 cups beets, sliced
1 cup organic red wine vinegar
1/2 organic extra virgin olive oil
1/2 cup Maine maple syrup
salt & pepper to taste

Place beets in a vegetable steamer. (I don't peel mine, especially when the beets are tender and young.) Steam for 5-10 minutes (depending on the size of the beets) until fork tender. Remove from steamer and put in a shallow baking dish. Mix red wine, olive oil, maple syrup, salt and pepper together. Pour sauce over beets. Allow to sit for 10 minutes or more. Serve warm or cold. Serves 4.

All's fair this weekend

2008-06-22T19:57:00.020-04:00

With the added energy and daylight of the summer solstice upon us, Portland burst into party mode this weekend. Food lovers had a seemingly endless number of options. Adam and I spent the bulk of our time volunteering at the Bayside World Market & Fair.

Even with our fair commitments, we managed to get to the farmers' market early Saturday and came away with two grocery bags full of yummy veggies. I picked up many firsts for the season: gorgeous radishes (see above), baby carrots, beets and broccoli. Strawberries were plentiful and there was talk of even greater bounty this coming week.

On Friday night, we helped set up the market. Chris and Emily were all smiles as they put the finishing touches on the table set-up. They did an amazing job figuring out how to accommodate more than 100 vendors in the lovely Portland High School. They were assisted by an enthusiastic crowd of volunteers, who turned the historic building into a thriving market.

Thousands of people turned out to check out the merchandise.

Before the crowds arrived, we had a little fun during the Friday night set-up. You can't read it, but Casey is pricing that salad set for something like €219.47. Despite the lofty pricing schemes, Casey and Emily managed to sell most of their stuff. Which is sure to lighten their load as they head off on a new adventure in Houston, TX. All of us in Bayside are so sad to see them go. They've both been a tremendous asset to the community, and we can only hope their new Texas neighbors will appreciate them as much as those of us in the Bayside neighborhood do.

The most delicious part of the fair came in the form of the huge selection of food. More than 20 vendors hailing from nations as wide-ranging as Sudan, Poland and Vietnam, served an enticing array of good eats. These vegetable somosas from Passage to India and the fresh spring rolls from Nakornping Thai were super tasty.

In the afternoon, we managed to take a quick trip over to USM to check out the Maine Animal Coalition's 4th Annual Vegetarian Food Festival. We showed up while most people were in the auditorium listening to Paul Shapiro speak. Since we were pressed for time, we passed on the talk and instead checked out the tables and sampled some food. The serving tray in the lower left hand corner holds tangy soup shots from the Pepper Club. We also enjoyed ployes from the Bouchard Family Farm in Fort Kent and chocolate pie from The Green Elephant in Portland. We got the last of the Green Elephant samples (and they'd already been back to the restaurant once to get more food).

Back at the Bayside World Market & Fair, we had the chance to check out Ayperi perform her hypnotic belly dancing. Little did we know this would be an interactive performance.

She asked for volunteers to join her on the stage and learn how to groove belly dance style. No one moved. Then Portland's leading blues man Samuel James jumped up on the stage. He even helped pressure Adam and Casey into getting up there too. They were awesome! Pretty soon we were all out of our seats doing crazy moves like scooping ice cream with our hips. It was hysterical!
The night concluded with a bunch of us grabbing dinner and drinks down at G&R DiMillo's. This extra dirty martini (with my favorite Cold River Vodka) was the perfect way to cap off a fun day and another successful festival.

Bowled over

2008-06-19T20:21:00.008-04:00

I love the noodle bowls at Pom's Thai Taste and tonight I created my own version. I had lots of farmers' market goodies on hand, such as sugar snap peas, bok choi and cilantro. And I'm super psyched to still have a supply of Maine garlic from last year's harvest.

When I was down at Whole Foods, I picked up a block of the handmade tofu from The Bridge, located in Middletown, CT. I sliced it up and created a quick marinade by tossing on a dash of this and a pour of that.
Tofu marinade

1 Tbsp. organic olive oil
3 Tbsp. organic soy sauce
2 Tbsp. organic toasted sesame oil
1 Tbsp. Captain Mowatt's Pineapple and Papaya on Fie-Yah

Pour over tofu in baking dish and allow to sit for 5-10 minutes.

Meanwhile, I created a a broth for the noodle bowl.
Noodle broth

1 Tbsp. organic olive oil
2 Tbsp. finely diced organic onions
4 Tbsp. organic soy sauce
3 Tbsp. Maine maple syrup
1 Tbsp. organic red miso
1 Tsp. organic vegetarian Worcestershire sauce

Heat oil and add onions. Saute over medium heat until translucent. Add soy sauce, maple syrup, miso and Worcestershire sauce. Stir for 1 minute and then remove from flame.

At the same time, I was making the stir fry and the noodles.
Thai Noodle Bowl

2 Tbsp. organic olive oil
3 small garlic cloves, thinly sliced
1 organic sweet onion, sliced in strips
1 head of organic bok choi
1 cup of organic sugar snap peas
15 oz. organic tofu, cubed and marinated
4 oz. thin rice noodles, soaked in boiling water and drained
fresh organic cilantro, coarsely chopped
noodle broth

Add olive oil and garlic to stir fry pan and place on high heat. Stir for about 1 minute (careful not the burn the garlic) then add onions and stir 2-3 minutes until translucent. Add peas and bok choi and stir 1-2 minutes. Add tofu and stir 1-2 minutes, until heated through.

Add noodles to a deep soup dish. Pour on the broth and then add the stir fry. Top with cilantro. Serves 2-3.

We finished the meal with a dish of the brand new coconut milk ice cream in mint chocolate from Purely Decadent. Thanks to Chocolate Covered Vegan for the heads-up on this creamy treat!

Stalking the wild ginger

2008-06-16T20:00:00.001-04:00

When I was a kid, I gave this patch of wild ginger a wide berth. I feared snakes and spiders and ever other creepy-crawly waiting beneath those heart-shaped leaves. I didn't care to expose my bare ankles to such unknown depths. No way.

I never once walked through it.

Which is probably a good thing. Today wild ginger is listed as threatened by the state of Maine. This patch was much smaller 25 years ago and has slowly swelled to its present size. Unlike dandelions or plantain, wild ginger doesn't just fling its seeds around everywhere. So when it's wiped out by construction or human activity, it won't show up elsewhere in the neighborhood.

My mother washed a plant and a bit of root after I picked it for dinner Saturday night. Adam and I were up at Sunshine Farm for a Father's Day weekend visit, before traveling to Adam's parent's home the following day for more celebrations. Our Saturday dinner included a wild salad, and my mother took us on a tour around the property looking for edibles.

I couldn't resist grabbing a few of these late-season dandelions growing in a shady spot (see the moss?), where they never bloomed. I picked the still tender, less jagged leaves.

This bright green clump of lamb's quarters self-seeded itself (as in does every year) in one of my mother's gardens. A common plant often found in disturbed soil, it is a sweet, delicate and delicious addition to salads and stir fries. My mother harvested some of these baby lamb's quarters the night before, so we only took a pinch.

We added in a few chives and red clover blossoms and had quite the garnish for our salad. I took the mixed greens, the micro greens and the dill I bought at that morning's farmers' market and topped it with these wild treats and a few sunflower seeds.

When I made my red wine vinaigrette, I added a few pieces of finely chopped wild ginger root, which gave it an added zing.

Strawberry days

2008-06-14T09:12:00.010-04:00

Is there anything as delicious as a freshly picked strawberry? If there is, I can't recall it right now because my head is swimming with the utter swoon inducing taste of the first-of-the-season Maine strawberry.Yup, we just came back from the farmers' market, where we picked up one of the last pints of strawberries. The only reason we managed to get some was because instead of our typical Saturday morning routine of me laying around in bed until 9 am, then getting up to take a shower, get ready (leisurely, as my husband would say) and finally make breakfast before heading off to the market (which means we don't get there until about 11:30) we rolled out of bed and headed straight for the market.
We picked up a bunch of things, other than the to-die-for berries. Among our purchases: sugar snap peas (another first for the season), cilantro (which Daniel Price from Freedom Farm tells me helps rid the body of heavy metals), bok choi, red lettuce, fresh dill, blueberry raspberry jam and micro greens.

Eat your food

2008-06-12T18:30:00.003-04:00

A leading investigative journalist of the culinary variety, Michael Pollan returns with characteristic charm and candor in his latest book "In Defense of Food." After stirring the foodie pot with his influential "Omnivore's Dilemma," Pollan comes back to answer the central question that drives his four meal quest. "What should we have for dinner?"

The answer comes emblazoned on the cover. Meaning you don't have to buy the book to gain the benefit of his Zen-like advice: "Eat food. Not too much. Mostly plants."

Even though that's everything you need to know right there, I highly recommend buying the book or checking it out from your local library. Whether carnivore, omnivore or herbivore, you're sure to find this book fascinating. Especially if you've already read "Omnivores."

At it's heart, this concise manifesto explores the politics of food. Pollan paints a bleak picture of how relaxed labeling laws, adulterated food and the psuedo-science of nutritionism (Low Fat! Now with added antioxidants!) have proven to be a leech on public health.

His strategies for eating well in a world of industrial food are both practical and adventurous. Some of it even seems counterintuitive at first, such as his advice to avoid foods that come with health claims. Follow his advice and you'll find yourself firmly in the ranks of the ethical eaters, which I wrote about in this week's edition of Switch Magazine.

Should you be near Portland, ME on Wednesday, June 18 and want to join a discussion about the book, head over to Rabelais from 6-7:30.

Sauté 3 ways

2008-06-11T05:30:00.000-04:00

I'm a huge fan of green vegetables, especially whenever I can score them fresh from the farm (like this pac choi I got at the farmers' market). However, I never boil them and only rarely use my steamer. My favorite way to prepare greens is a simple garlic soy sauté. Here's how:
Garlic soy sauté

5 cups fresh baby rainbow chard (or whatever green you have on hand)
3 cloves garlic, thinly sliced
Organic extra virgin olive oil
Organic soy sauce

Heat a stir fry pan or wok over medium high heat and add a Tbsp. or so of oil. Add garlic and stir for 1 minute. Then add greens and a few shakes of soy sauce. Stir the greens until wilted, 2-3 minutes. Serve immediately. Makes enough for 2.
This technique works for all sorts of veggies, including fiddleheads (above) and broccoli. The flavor is absolutely amazing for a recipe so simple.

Hot cereal + cool lake

2008-06-08T20:48:00.013-04:00

This is the view I opened my eyes to this morning: Green dappled sunshine spilling into our bedroom. A cool lake breeze swept through an open window and the bird song encouraged us to drift back to sleep. By the time we finally pulled ourselves out of bed, we were thinking about our favorite breakfast of oatmeal and tea.
Whenever we spend time at Sunshine Farm, I pack a few pantry staples. I can always find a use for things like walnuts and sea salt. Popcorn is another favorite treat to whip up while hanging out at camp. But we we weren't interested in popcorn for breakfast. We wanted oatmeal.
Adam lit the ancient gas stove with a wooden match, and I filled a pot with the pristine spring water that flows from the taps at Sunshine Farm. I set the water and oats to boil and, after a couple hands of cards, the oatmeal was ready to go. These sweet blueberry dishes that my mother stocks in the Middle Cottage kitchen made the perfect complement for this blueberry infused porridge.

Blueberry walnut oats

2 cups water
3/4 cup organic steel cut oats
1 cup organic walnuts, crushed
1/4 cup flaxseeds, crushed
1 1/4 cup organic wild blueberries
2 Tbsp. Maine maple syrup

Add water and oats to pot and cook on high, uncovered, until it boils. Then turn down the heat to a simmer and place the lid slightly askew on the pot. Cook for 15-20 minutes, until the water is fully absorbed. Add the frozen blueberries, stir and then put the lid back on for another 2-3 minutes. After crushing the walnuts and then flaxseeds with a mortar and pestle, add each to the oats. Add the maple syrup, stir and serve.
And when we start the day with these blueberry oats, we're ready for any adventure life might throw our way (as Adam demonstrated with this flawless cannonball off the end of the dock).

Seeing red

2008-06-07T13:25:00.004-04:00

With sweltering summer heat spreading over Maine today, it's the perfect time to sip a fruity drink. Here's a martini that combines two of my favorite red fruits: raspberries and pomegranates.

Pomraztini

3 oz. organic pomegranate juice
1 oz. Cold River Vodka
1 oz. pomegranate liqueur
1/2 oz. Grand Marnier
4 frozen raspberries

Combine ingredients with ice in cocktail shaker. Shake and strain into a martini glass. Garnish with raspberries.

Spice in your Art Walk

2008-06-05T16:19:00.006-04:00

“Sun Dried,” by Stacey Cramp

Tomorrow's my favorite day of the month--First Friday Art Walk. It's always a wonderful way to score free wine and yummy nibbles, while checking out amazing art. Adam and I plan to stop by the annual (and most likely the last) Polaroid Auction at SPACE Gallery. This is an excellent (and very affordable) opportunity to pick up tiny images shot by some of Maine's leading photographers.

If you're headed for the East End of town, go see "Spices of Life" at Rabelais books (a foodie book lovers dream store). I checked out this photography show by Stacey Cramp yesterday and it's beautiful. She documents the food ways of remote villages in India, which remain largely untouched by our fast food nation.

You can find the complete Art Walk lisitngs here or pick up this week's copy of Switch magazine, where we have the full map.

Market rain

2008-06-04T17:06:00.007-04:00

Today's farmers' market in Monument Square was blanketed by a constant drizzle. Even so, a steady stream of shoppers stood in line to make purchases during the lunch hour when I stopped by.

Lettuce and green leafy vegetables (particularly of the baby variety) were plentiful. I picked up scallions, red lettuce, mixed baby greens, radishes and baby rainbow chard. Afterward, Adam and I grabbed lunch from the Spartan Grill inside the Public Market house (yes, it's true, I'm addicted to their falafel).

Blueberry blues

2008-06-03T19:13:00.008-04:00

We ate these exquisite locally-grown blueberries all winter. I found them at the Whole Foods down the street. Grown in Washington County, Moon Hill Farm Organic Blueberries are the most heavenly berry I've ever bought from a freezer case. Juicy little packets bursting with the sugary tart taste of summer in Maine.

But then one day they were gone. Sold out for the season.

Which I guess isn't surprising considering the quantity I was buying them in. I add a cup to the steel cut oats I make each morning. And they're always a welcome addition to desserts, smoothies and pancakes.

Good thing July and blueberry season is right around the corner. Then I'll be able to pluck them straight from the low-bush blueberry patch at Sunshine Farm. Until then I have fond memories of Moon Hill to help me ward off the frozen blueberry blues.

My weekend crush

2008-06-02T17:41:00.006-04:00

I made my first sojourn of the season up to Sunshine Farm this weekend for my uncle's 50th birthday celebration. It was a wonderful party, and it was such fun to see so many of my relatives. My uncle looked great, and I can't believe how quickly my little cousins are growing up!

Before I left, I grabbed a handful of lemon balm from one of my mother's herb gardens. This member of the mint family has to be one of my all-time favorite herbs. Lemon balm's smell is heavenly and its flavor is the essence of summer. We often use it in iced teas and you can rub it on your skin to keep mosquitoes away. Because I was headed back to the city, I tucked it in my bag knowing it would be the perfect addition to a cocktail.

I used an organic Santa Cruz tangerine soda as a mixer, but freshly squeezed lemon would work well too.

Lemon balm crush

2 sprigs lemon balm
1 Tbsp. Maine maple syrup
1 oz. Cointreau
1 oz. rum
1/2 of a can of organic citrus soda
ice

Add one sprig lemon balm and maple syrup to glass. Muddle the lemon balm briefly. Add the Cointreau, rum and soda and stir. Fill glass with ice and garnish with the remaining sprig of lemon balm. Enjoy!

Making market salads

2008-05-31T16:03:00.007-04:00

Because I'm lazy on Saturdays and love to linger in bed until 9, Adam and I had to dash out of the house between torrential downpours to make it to today's farmers' market in Deering Oaks Park. By the time we got there it was a coming down like crazy again. We didn't mind though, since it's been weeks since we had a good soaking rain. (And what's a little wet clothing when in pursuit of farm fresh food?)

According to Simon Frost of Thirty Acre Farm, we missed the worst of it. He said just before we showed up lighting struck on the other side of the duck pond from where the market sets up. Simon said it was pretty wild and the ground actually shook.

The thunderstorm had moved on by the time we dashed from tent to tent looking for goodies. Given our late arrival, much was already sold out. But we did manage to score some micro greens, pac choi, radishes and fresh dill. The dill inspired me to make salads.

First, I made a Big Salad, using the micro greens, the last of the red lettuce I picked up at Wednesday's market, the radishes, the last of my storage carrots and the dill. I dressed it with a red wine vinaigrette.

Red wine vinaigrette

1/4 cup red wine vinegar
dash of sea salt
3/4 cup organic extra virgin olive oil
1 Tbsp. Maine maple syrup
garlic powder
ground black pepper

Pour vinegar into a bowl and add salt. Mix with a whisk. Taste to see if it has the perfect balance between saltiness and acidity. Add more salt as need, or add vinegar. Then add olive oil, maple syrup, garlic powder and pepper. Whisk together and serve.

Then I made a potato salad, another great way to make use of fresh dill. I used two different varieties of Maine-grown potatoes, which gave it great color contrast between buttery yellow and white.

Tangy potato salad

6-7 potatoes, peeled and diced
1 cup frozen peas
1 Vidalia onion, diced
3 small garlic cloves, diced
1/4 cup organic apple cider vinegar
1/4 cup organic olive oil
2 Tbsp. Maine maple syrup
fresh dill
garlic sea salt
coarsely ground black pepper

Steam potatoes until fork tender. When done, steam peas for no more than 1 minute. Mix potatoes, peas, onions and garlic. Drizzle with vinegar, oil and maple syrup. Sprinkle sea salt and pepper on top. Snip springs of dill onto salad. Mix together until well blended. Chill for 2-3 hours.

Greens, reds & gossip at the market

2008-05-28T15:22:00.007-04:00

You had to look for them, but tasty treats, including this asparagus and field grown red lettuce, could be found at today's farmers' market in Monument Square . I also saw more lettuce varieties, rhubarb and chives for sale among the seedlings and flowers. I didn't see any fiddleheads, but they were available inside the Public Market House.

While I was shopping, I ran into Dan Sripasert, one of the owners of the Green Elephant, and he told me the restaurant is now doing a Sunday brunch from 10:30 am-1:30 pm. It features Thai style dishes, including a tofu scramble. I'll have to check it out.

Get out the grill

2008-05-27T17:17:00.004-04:00

In true Mainer fashion, my husband and I headed out to the lake to help his family open camp this Memorial Day weekend. And since nothing says "camp" to me as much as a cookout, we fired up the grill and cooked Blue Mango veggie burgers.
These all vegan patties are made in Portland and hold up well to a grill. We ate them on the yummy Everything Emma bagels from Spelt Right (also made here in Portland). And since we're talking cookouts, the Sierra Club blog has some great green grilling tips.

Homemade crack corn

2008-05-25T08:15:00.008-04:00

Here in Portland, I'm not the only one who's addicted to the popcorn from Little Lad's Bakery. This all vegan restaurant (with locations in Portland and NYC) sells its popcorn at Whole Foods, greatly increasing it's popcorn market share. Because the popcorn is so addictive, many of us affectionately call it crack corn. If you want to try this to-die for popcorn, but don't have a Little Lads or a Whole Foods nearby, no worries. You can still enjoy it by making it yourself (or at least get damn close). Here's how:

Ultimate Popcorn

1/4 cup organic popcorn kernels
Organic extra virgin olive oil
Organic dried dill
Organic coarse ground pepper
Nutritional yeast (this is the secret crack corn ingredient)
Maine Sea Salt Company garlic salt

In a popcorn popper or covered pan add olive oil and then corn. Heat popper stirring (or shaking) rapidly until all kernels have popped. Drizzle more olive oil over kernels. Then add seasonings. If you don't have garlic salt, just use regular salt and garlic powder.

Note: This is my favorite seasoning combo, but the possibilities are endless. Raid you spice rack and see what you come up with.

Note #2: If you don't have a hand-cranked popcorn popper, go out right now and buy one. My friend Lucy gave me this one from L.L. Bean as a wedding gift. I absolutely love it! It's right up there with my Wusthof knives when it comes to my most frequently used kitchen tools.

And the winners are

2008-05-24T09:52:00.008-04:00

Buying from locally-owned businesses is a no-brainer for anyone who wants to live in a greener world. Not only do these businesses cut down on sprawl and keep more of a community's money in that community, they also tend to be more environmentally conscious. My guess is these greener business ways reflect the fact that the owners have deep ties to a particular area and don't have the cut-and-run mentality of most big box retailers and corporations from away. Locally owned businesses don't want poison the place where they live.

With all this in mind I was thrilled to be at Portland's first-ever Indie Biz Awards on Thursday night. More than 150 business owners and community members turned out for this rockin' party. Amazing blues man Samuel James warmed up the crowd.

Local restaurants donated wonderful food for the party. This included vegan dolmas from Silly's and falafel from Spartan Grill. Other donors included: Maple's Gelateria (the home of my sorbetto obsessions), Old Port Candy Co., Portland Fruit and Nut Company and Local Sprouts Cooperative Catering (check out this coming Thursday's Switch Magazine for more details on the cool things they're up to).

And here is the list of winners:
Portland Soul: Videoport
Local Legend: North Star Cafe
Forest City Hero: Washboard Eco-Laundry
Rising Tide Award: North Star Cafe
Beacon of My Neighborhood

West End: Coffee By Design
East End: Silly’s
Downtown: SPACE Gallery
Rosemont and North Deering: Rosemont Market
Bayside: Portland Time Bank
Forest Avenue & Woodford’s Corner: Big Sky Bakery

The Resurgam Community Impact Ward: Coffee By Design
Pillar of the Community: Micucci's

As Oprah goes ...

2008-05-23T17:59:00.005-04:00

Yup, it's official. Veganism has hit the mainstream. As part of her quest to become more spiritually connected, cultural leader Oprah Winfrey is embarking on a 21-day vegan diet (which also steers clear of caffeine, sugar, alcohol and gluten). On her blog, she writes: "I never imagined meatless meals could be so satisfying."

If Oprah's feeling the vegan love, it's bound to start sweeping the nation. (Quick buy stock in tofu!)

With this tidbit in the news, what are the chances that we'll be able to score a table at Green Elephant tonight? I'm calling right now!

UPDATE: Just called Green Elephant. It's only 6:15 pm and they're already full. (And they have a waiting list.) They don't take reservations. Looks like Portland needs some more vegan joints ...

Tonight's hot party

2008-05-22T07:22:00.003-04:00

SPACE Gallery reports never pre-selling as many tickets as they have for tonight's first ever Portland Indie Biz Awards. It's bound to be a rockin' good time. Nosh on yummy eats (including many vegan nibbles), network with other local biz people and try to get some camera time with photographer extraordinaire Tim Greenway, who'll be shooting Seen photos for Switch Magazine.

Who will win bragging rights as Portland Soul, Local Legend or Forest City Hero? Only tonight will tell. You won't want to miss it.

Dark chocolate dreamin'

2008-05-20T22:03:00.003-04:00

I'm a dark chocolate fanatic. (Okay, addict may be a better term.) The sad truth is not a day goes by when I don't sample at least one square of a dark chocolate bar. (Of course, on a good day it's five or six squares.) One of my favorites is the Chocolove Cherries & Almonds bar. But Whole Foods hasn't been stocking it lately, so I've been forced to forage among the other non-dairy offerings.

Here are the two I picked up the other day. The Divine Mint bar is lusciously dark with sparkly bursts of mint. The Terra Nostra is a bit creamier with a pleasing fruit and nut combo of raisins and pecans. But I do miss those cherries and almonds. Combined with chocolate, it's what dreams are made of.

Art of writing

2008-05-19T20:43:00.004-04:00

If you're wondering how to get local art writers to pay attention to your creative efforts, then come out to SPACE Gallery tomorrow night. I'll be there at 7 pm along with Bob Keyes, from the Portland Press Herald, and Ken Greenleaf, from the Portland Phoenix, for a Creative Conversation sponsored by the Portland Arts and Cultural Alliance. With Jessica Tomlinson from the Maine College of Art keeping us on track, we'll dish about how we figure out what to cover and give tips on how to get your work into print. (Here's a tip: I respond well when people send me pinot gris, Maple's dark chocolate sorbetto and original works by Jamie Wyeth. Preferably all three. Okay, I'm totally kidding. Sadly enough if you were to send me any of those yummy items I'd be forced by journalistic ethics to send them back. Although the Wyeth would make me think long and hard about whether I should keep the painting and quit my day job ...) But seriously, we'll give you the real scoop tomorrow night. Bring your questions.

How's your DNA?

2008-05-19T06:03:00.004-04:00

The BBC reported this morning on a recent study from Patiala University in Punjab, India that showed DNA damage among farmers who blanket their crops in pesticides. Researchers believe this DNA damage is tied to the cancer rates among Indian farmers. Such a link between pesticides and cancer is, of course, no surprise to anyone who's studied ecology. This field shows clearly that you can't affect one part of a biological community without causing a ripple effect through the environment. We all know the chemical companies will deny and attempt to confuse this type of research to their grave. Let's just hope they don't take us all down with them.

Meat-free for World Vegetarian Week

2008-05-18T16:26:00.006-04:00

I'm sure you all have your calendars marked with bright green broccolis and neon orange carrots so as not to miss out on World Vegetarian Week. In case this somehow slipped your mind, here's what you need to know. This yearly celebration of good eating and clean consciences happens May 19-25.

How can you join the worldwide veggie love in? It's simple. Challenge yourself to go meat-free for the week. Whether you're an animal lover, an eco-crusader or a devotee of healthy living, a plant-based diet is one of the easiest (and most delicious) ways to make a difference in your life and the world.

Here's one little fact from the U.N. to mull over: Even if you gave up your car and somehow cut your transportation-related emissions to zero, your meat eating would more than make up for those carbon cutbacks. Despite all our jet setting and SUV driving, we can take a bigger slice out of our collective carbon footprint by cutting out or cutting down on the amount of meat we eat. Can you do it?

Thai one on

2008-05-17T21:09:00.006-04:00

I'm a huge fan of Thai food, and in fact Adam and I chowed down at Pom's Thai Taste last night. So delicious. Tonight, with little time to spare for dinner, I still managed to whip up a Thai-inspired dish. Here's how you can too.

Thai peanut noodles

7 oz. rice noodles
boiling water

Sauce:
2 Tbsp. organic olive oil
1/4 cup finely diced organic onion
1/4 cup organic peanut butter
1 cup water
1/4 cup Thai chili sauce
1/4 cup organic soy sauce
1/2 cup crushed organic peanuts
1 tsp. toasted sesame oil
1 organic lime

Stir fry:
2 Tbsp. organic olive oil
2 cloves organic garlic, finely diced
1 large organic onion sliced in strips (I used a Vidalia)
1 organic carrot, sliced diagonally
1 cup frozen, organic broccoli

In a sauce pan, add oil and saute onion until translucent. Add peanut butter, water, Thai chili sauce and soy sauce. Simmer for 1/2 hour (or longer) to thicken. (If you're pressed for time, like I was, add a tsp. of whole grain flour to thicken.) Add peanuts, sesame oil and the juice of the lime. (Word to the wise: If you're not an organic freak like me, do consider going organic when you eat peanuts and peanut butter. Peanuts are widely grown as a rotation crop with cotton, and cotton is one of the most chemical intensive crops in the US. Of course the peanuts pick up all those toxic nasties. And who wants to eat defoliants for dinner?)

In a wok or stir fry pan, heat the garlic in olive oil for 1-2 minutes. Then add onions and saute for 2-3 minutes and then add the carrots. Saute another minute or two and then add the broccoli.

Meanwhile, boil water. Place the rice noodles in a deep bowl and pour the boiling water over them. Steep a minute or two and then drain.

Once the broccoli is heated through, it's done. Add the noodles to a plate, top with veggies and then sauce. I sprinkled this with a few chopped onion greens from Sunshine Farm (aka the commune).

MRD rolls on undefeated

2008-05-17T20:42:00.006-04:00

Maine Roller Derby's Port Authority's skated to their sixth straight victory tonight against the Stepford Sabotage. You go girls!
We were thrilled to have roller rock star Punchy O'Guts skate over to say hi. (We're not worthy!!) All you veggie lovers out there will be happy to know she's a huge fan of tofu cream cheese on her morning bagel. Could that be the source of her derby prowess? Hmmm ...

Summer beer gossip

2008-05-15T19:07:00.006-04:00

A little birdie told me that Peak Organic is cooking up a new brew for summer. Following on the heels of its breakfast-themed spring brew (Maple Oat), the Portland-based brewery's summer reads like a warm weather sorbet: Pomegranate Wheat Ale with Acai. Wow! It sounds delicious. And not only is its beer organic, but it's vegan too. Can't wait to taste it.

No word yet on when it will hit stores ...

Vote for your indie heros

2008-05-14T17:32:00.004-04:00

Next Thursday, May 22, SPACE Gallery is the place to be when the 1st annual Indie Biz Awards rock their way into town. There will be lots of yummy eats -- including falafel and fiddleheads -- and plenty of excitement as we wait to find out who will walk away with awards. But before all the partying begins, you need to get out and vote. Actually, you don't have to go anywhere. Just click on over to http://indiebizawards.com and cast your ballot for the best Portland has to offer. What could be easier?

Dirty cheater martini

2008-05-13T16:36:00.005-04:00

I love olives, so it's no surprise I'm a big fan of dirty martinis. But since I'm a notorious lightweight, I try to limit myself to one (two if I must), and I tend to make them a little less powerful than most. When I mixed this one the other night, I didn't want to open a bottle of vermouth, so I cheated.

Dirty cheater martini

1 1/2 oz. Cold River Vodka
1 oz. Divina olive brine
1 oz. Stirrings Spanish olive brine
3 Divina green olives stuffed with sweet peppers

Combine liquid ingredients in a cocktail shaker with ice and shake well. Strain into a chilled glass and garnish with olives.

Bring a cup

2008-05-13T06:00:00.003-04:00

Network with fellow eco-minded folks at tonight's Greendrinks gathering. It takes place from 5:30-8 pm at Springboard Pilates at 143 Spring St. in Portland. Bring a cup and enjoy free food, free drinks and earth-friendly banter. (A certain local magazine may even ask you to smile for the camera.) Gorillas are optional.

Meal for mothers

2008-05-12T18:44:00.010-04:00

I whipped up a seasonal vegan dinner for my mother and Adam's mother in honor of yesterday's Mother's Day festivities. This ensured that neither of them had to do any work, and instead they could kick back with a glass of wine (Kungfu Girl riesling), while Adam and I made sure they were well fed. (It also proved a great excuse to get out the rarely used China.)
Dinner started with a simple and always crowd pleasing bruschcetta, made from Backyard Beauty tomatoes, Olivia's Garden basil, Maine-grown garlic and Maine sea salt. I spooned the mix over toasted baguette slices and they disappeared quickly.
My mother brought a jar filled with dandelion greens down from Sunshine Farm, and I chopped them up and dressed them with the most simple of vinaigrettes (organic olive oil, red wine vinegar, balsamic vinegar and a touch of apple cider vinegar, plus just a hint of sea salt). Unlike the 1 to 4 vinegar to oil ratio of a traditional vinaigrette, I went heavier on the vinegar because I find the acidity is the perfect balance for the astringent bite of dandelion greens. I sprinkled a bit more sea salt on top and it was the ultimate spring tonic.
In keeping with the wild food theme, I also served fiddleheads from Windy Hill Farm in Windham. I sautéed them with olive oil, thinly sliced garlic and soy sauce. Here they are partially obscured by steam.
Lentil cakes served as the meal's main course. To make these I used my go-to mujaddara recipe, substituting a short-grain brown rice that tends to be much stickier than the long grain varieties. I formed them into patties and lightly browned them in a cast iron skillet. Thai chili sauce gave the cakes an added kick of spice. Olive and garlic rolls from Whole Foods rounded out the plate.
Finally, we concluded the meal with chocolate mousse pie. To make it all you need is two packages of firm tofu (I prefer organic Mori-Nu Silken tofu), a bag of vegan dark chocolate chips, vanilla extract, grapeseed oil, Maine maple syrup and a pre-made graham cracker pie crust. Pour about a 1/4 cup of oil in a blender and then add the tofu and 1/2 tsp. of vanilla extract. Puree. As it begins to turn to the consistency of pudding, add the maple syrup until it is sweetened to your taste. I probably use about a 1/2 cup. Meanwhile, place the chocolate chips in a double boiler and allow to melt. Once it's melted, pour it into the blender and blend until well mixed. Pour this into the pre-made crust and top with crushed walnuts or fruit. Chill for 2-3 hours before serving. Few will ever guess this is made from tofu.

Get your walk score

2008-05-08T16:35:00.007-04:00

When I was growing up on the farm, I couldn't walk anywhere. Sure, I could walk down the street to the neighbor's house. But that was about it. Groceries, movies, restaurants, you name it, if I wanted to get there, I needed to drive. Now that I live in downtown Portland, everything I could possibly want is within a few blocks of my house. It's so amazingly convenient, sometimes I have to pinch myself to believe it's real.

I recently found this cool website, Walk Score. It's billed as a tool for house & apartment hunters that allows you to figure out if the home of your dreams will force you to spend a good portion of your life in the car. On the flip side, it shows how living in a walkable neighborhood will allow you to actually get out and enjoy life.

So, I typed in my current address (see map above) and it rated a 94 out of 100. Pretty impressive. But when I typed in the address of the farm (see below), I wasn't that surprised to see it spit out a big fat zero. The place is great for growing veggies and raising goats, but it's pretty isolating when you're a kid without a car. (Or living in an age when gas costs almost $4 a gallon.) Needless to say, I'm psyched to have left the commune for the city. But you probably already guessed that.

Fiddleheads!

2008-05-07T15:15:00.008-04:00

I scored some of the first fiddleheads of the season from K. Horton's in the Public Market House today. At $5.99 a pound these fresh picked delicacies were quite the bargain. According to Kay, the fiddleheads come from Corinna, ME and the guy who harvests them predicts a longer than usual season (due to the heavy snow pack).

Monument Square was full of farmers today (the official start of the market season). They were selling tons of flowers and tempting seedlings, such as strawberries and tomatoes. This Saturday marks the first day of the farmers' market in Deering Oaks Park, from 7 am-noon.

The dirt on makeup

2008-05-06T16:50:00.009-04:00

In our buyer beware economy, cosmetics are up there with Chinese toys when it comes to pretty things that can be downright toxic. Like a lot of chicas, I like a good lipstick. But lead poisoning, not so much. Unfortunately that may be just what I'm getting with my petal pink lips.

Tomorrow night at 7 pm author Stacy Malkan comes to Longfellow Books in downtown Portland to read and sign her book "Not Just a Pretty Face." Here are some stats from Stacy:

The $35 billion cosmetics industry is so powerful that they've kept themselves unregulated for decades.Not one cosmetic product has to be approved by the US Food and Drug Administration before hitting the market. Incredible? Consider this:

The European Union has banned more than 1,100 chemicals from cosmetics. The United States has banned just 10.
Only 11% of chemicals used in cosmetics in the US have been assessed for health and safety – leaving a staggering 89% with unknown or undisclosed effects.
More than 70% of all personal care products may contain phthalates, which are linked to birth defects and infertility.
Many baby soaps are contaminated with the cancer-causing chemical 1,4 dioxane.

Thankfully, the news is not all bad. You can find clean cosmetics, with tools such as this handy dandy database.I'm sure she'll share more tips at the talk.

1st chives of the season

2008-05-06T06:11:00.004-04:00

My mother brought these sweet, succulent chives back from Sunshine Farm (aka the commune). They made a wonderfully fresh topping to last night's Maine baked potatoes, served with organic olive oil, Maine sea salt and sautéed onions. Yum!

Bucket-O-Organic-Beer

2008-05-05T17:59:00.004-04:00

This weekend's adventures included ordering a bucket of Peak Organic Pale Ale at The White Heart. Why we've never done this before, I have no idea. I think we may have been inspired by the impending arrival of summer. Or maybe we were just thirsty. (As I recall, there were some cocktails on the table too. But who's keeping track?)

And let me give a special shout out to my friend Emily. Without her tech-savvy, I wouldn't have a photo to share. Emily you rock!

Granny's is back (don't let the sign fool you)

2008-05-04T11:03:00.005-04:00

We finally checked out the new home of Granny's Burritos last night. This Portland veg-friendly institution hopped from the Old Port to the West End after a brief hiatus (causing much heartache around town). The food was just as yummy as we remembered, and they continue to have daily vegan specials. They no longer do counter service for take-out, but the interior decor is much improved (a mix of Uncle Billy's and Granny's throw backs)

The new location is at 653 Congress St. (The old Uncle Billy's Rest-O-Bar spot.) A sign must be on its way, but right now it reads Neon Diner. Don't let it lead you astray.

Derby day

2008-05-03T10:16:00.004-04:00

Oh yeah, it's time for more girl on girl action. Tonight Maine Roller Derby's Port Authorities take on the Long Island Roller Rebels. The bout starts at 6 pm and doors are at 5. The Edith Jones Project opens the show.

Join us in the beer garden and you too can have as much fun as my gal pals and I had at the last game.

5 spots for hummus in Portland, ME

2008-05-01T19:08:00.005-04:00

Whenever I need a quick and inexpensive meal, I seek out a hummus sandwich. These puppies vary widely, depending on the quality of the hummus, the type of bread and the choice of toppings. Most often, I go for a whole wheat roll up. I tend to pair it with the standard toppings of the famous Maine Italian: pickles (without pickles, why bother?), olives, onions, green pepper, tomato, salt and pepper. Sometimes I add in lettuce too.

My absolute, all time favorite hummus remains the one from the Bagel Cafe in Camden. I've yet to find its thick, veggie filled match in Portland. But I keep looking. In the meantime, here are five solid choices for hummus fans:

Market Street Eats, 30 Market St.
Go for the Avo Cucumber (with pickles, of course).

Vaughn Street Variety, 235 Vaughn St.
They have a hummus wrap on the menu with sprouts and stuff, but I always go Italian style.

The Works Bakery & Cafe, 15 Temple St.
Go for the organic, whole grain bagel. They make their hummus in-house.

Back Cove Deli, 89 Ocean Ave.
They have yummy Greek olives.

West End Grocer, 133 Spring St.
Again, I modify to fit my pickle/olive needs.

Way with weeds

2008-05-01T05:45:00.007-04:00

"Mullein in Field," by John Knight

Despite RoundUp maker Monsanto's best efforts to make us fear native plants, artist John Knight doesn't subscribe to their toxic philosophy. Instead he celebrates these common plants in monumental and boldly colored artworks. You can check out a selection tomorrow night during Portland's First Friday Art Walk. His works are on view at the Portland Downtown District offices at 549 Congress St.

If you want to read more about Knight and his work, be sure to pick up today's copy of Switch Magazine, where I have a story about him in our Art Walk Guide.

1970s flashback

2008-04-29T19:37:00.005-04:00

I came across this poster today on the Maine Organic Farmers & Gardeners Association website. It brought back memories of that first Common Ground Country Fair, held in my hometown of Litchfield. The Nearings spoke. Their was a demo about how to make wine. But I don't remember any of that. All I can recall is the rope maze near the booth where my parents were selling organic veggies. This is probably because it was 1977, and I was only 4.

This year's fair takes place Sept. 19-21 at MOFGA's complex in Unity. It'll be light years beyond that first natural foodie love fest in 1977. And while attendance has exploded and the posters have become more sophisticated, the fair's still as down to earth as can be.

Making mujaddara

2008-04-28T18:09:00.006-04:00

I first ate mujaddara at the River Cafe in Hallowell, ME. It was an amazing combination of sauteed onions, lentils, rice and spices. It was love at first bite. As a result, I fell head over heels for this sweet Lebanese eatery that knew how to feed plant eaters. I'm so sad it's no longer around.

Thankfully, mujaddara is one of the simplest things you can cook. And it's wonderfully versatile. At the River Cafe, they plated a steaming serving of mujaddara and topped it off with a fresh salad and a tangy vinaigrette. But that's just the beginning. I've served it as a chilled salad with chopped vegetables or hot in pitas with lettuce and tomato. The next day, I saute the leftovers until crisp and serve with homefries and fruit for breakfast. Here, I rolled the fresh mujaddara in a tortilla, burrito-style, added lettuce, tomato and a fresh dressing.

Maine Mujaddara

1 cup dried organic lentils
1 cup organic brown rice
4 cups water
1 large organic onion, diced
1/2 cup organic olive oil
1/2 tsp. organic garlic powder
1/2 tsp. organic onion powder
sea salt
freshly ground black pepper

Add two cups of water to two stock pots. Add the rice to one pot and the lentils to the other. Bring each pot to a boil, reduce heat to low and allow to simmer with the lid slightly askew. Cook for 35-45 minuts. Meanwhile, add a tsp. of so of olive oil to a cast iron frying pan. Saute the onion until translucent and brown. When all the water has been absorbed by the lentils and the rice, turn off the heat. Mix the lentils, rice, onions, olive oil and spices. Heat a large cast iron pan until it's almost smoking. Add a whole wheat tortilla and toast on each side. Place the mujaddara in the center and top with whatever you have on hand, such as lettuce, tomato, shredded carrots, pickles, olives or avocado.

Habitat in the hood

2008-04-26T16:33:00.006-04:00

Even though we're nestled right in the heart of downtown Portland, we manage to give a bit of space to the birds. With food, water, cover and places to raise babies, our garden gets a stamp of approval from the National Wildlife Federation. You can make your garden green too. It's simple.

Is corn king?

2008-04-25T06:15:00.002-04:00

You may have seen it on PBS. If not, you've probably seen all the hype in the local press. Like Omnivore's Dilemma, the documentary King Corn explores the realities of chemical-coated commodity corn. But don't be fooled. The yellow kernels are not fit for human consumption. Instead, it's a monoculture crop grown to unnaturally fatten (and sicken) cows for slaughter and brew up obesity-inducing compounds like high fructose corn syrup. Oh yeah, then there's the whole ethanol problem.

Like all the other foodies in town, we're going to try to score tickets to tonight's 7:30 pm screening at SPACE Gallery.

Are you a Green Streeter?

2008-04-24T06:10:00.004-04:00

Tomorrow's the last Friday of the month, which means it's Green Streets day. Up your eco street cred and lower your carbon footprint by getting to work another way. Walk, bike, carpool, hop the bus, take the train or ride your horse. Whatever it takes. And if you do it, you not only feel good, but you can score a free coffee too.

Farmers out in force

2008-04-23T11:38:00.006-04:00

The farmers' market is hopping in Portland's Monument Square this afternoon. This is the biggest crop of vendors I've seen all season. Not many veggies (other than the ones I had on order from Thirty Acre Farm), but tons of flowers and herbs.

Cookbook notes: The Art of Simple Food

2008-04-23T06:04:00.004-04:00

“The Art of Simple Food: Notes, Lessons, and Recipes from a Delicious Revolution,” by Alice Waters, $35

This cookbook isn’t vegan. It isn’t even vegetarian. But it’s a must-have for any plant-eater’s kitchen.

Written by Alice Waters, the rock star among locavores and owner of Chez Panisse in Berkley, CA, the book comes packed with years of practical whole foods advice. I found much to love. Both in its organization and its breath, this cookbook offers non-fussy ways of preparing and thinking about food.

For instance, her grilled ratatouille is wonderfully easy, involves few preparation techniques and tastes great. And everywhere the book's filled with useful tips. Like her salting advice that has kicked my homemade vinaigrette into overdrive.

With its lesson plan style in the first half, it would make a great gift for a newbie cook. While the encyclopedia of staple recipes at the back makes it a valuable reference for the seasoned chef. Check it out. You’re sure to find something to love.

And as Ms. Waters says, “Remember food is precious.”

Eat your way to a greener earth

2008-04-22T06:01:00.003-04:00

In light of today’s big holiday, here are 3 tips for eating with the earth in mind:

1. Eat local foods
Support farmers’ markets, buy locally-grown in grocery stores and grow some of your own food. Locally grown food is fresher, more nutritious, supports the regional economy and travels fewer miles.

2. Eat organic
Plants, animals and humans are part of a complex web stretching from the soil to the sky. When this web is assaulted by things like pesticides and chemical fertilizers, everything in the system gets sick.

3. Eat more plants
Meat, dairy and eggs are luxury items made cheap by artificial price supports, government subsidies, lax regulations and deplorable farm conditions. We pay the full cost with obesity, heart disease, world hunger, water pollution and climate change. Eat more plants and you’ll be giving the earth (and your wallet) a break.

Portland's pizza secret

2008-04-21T19:48:00.004-04:00

After 4 pm at O'Naturals on Exchange Street in the Old Port, you can get pizzas on their signature flatbreads. They're definitely worth checking out. Tonight I ordered up one with sunflower seeds, rosemary onions, roasted red peppers, Kalamata olives and spinach. It was to die for. The flatbread was moist and chewy and the veggies were abundant and lightly roasted.

Grow food for prosperity

2008-04-21T10:42:00.005-04:00

Today's Portland Press Herald has two stories that deal with the rising cost of food. In one, grocery and convenience stores talk about selling cheap cow's milk. As someone who grew up around my grandfather's conventional dairy farm here in Maine, I can tell you that cheap milk is an ultra gross idea. If you must drink cow's milk, definitely go for the most local, organic, raw milk you can find. And visit the farm to see what the conditions are like. Otherwise you're just shelling out good money for pasteurized cow pus.

In the other story, Fedco Co-Op Garden Supplies in Waterville reports being sold out of 100 of its 900 seed varieties. The last time they saw such heightened demand for home grown veggies was during the Y2K scare. For folks looking to save cash and preserve their health, this is obviously the smarter place to invest when compared to cheap cow juice.

For added inspiration, the photo shows a container garden where I grew things like tomatoes, Swiss chard and green beans when I lived in Chapel Hill, NC. So even when space is limited, I say grow a few veggies and save your money for more important things. Like dark chocolate sorbetto ...

Bake cookies tonight

2008-04-20T17:10:00.003-04:00

These little treats may look all granola and healthy. But don't be fooled. They have enough chocolate-y, sugary goodness to lure in anyone with a sweet tooth.

Chocolate Cherry Oat Nuggets

2 cups organic, rolled oats
2 cups organic, whole wheat flour
1 tsp. baking soda
1 tsp. salt
2/3 cup organic peanut butter
4 Tbsp. organic grapeseed oil
2 cups sucanat or other minimally-processed sugar
2/3 cup hemp milk
4 tsp. vanilla extract
1 1/2 cups vegan chocolate chips
2/3 cups organic chopped walnuts
1/4 cup organic dried cherries

1. Preheat oven to 350. Oil baking sheets

2. In a large bowl, mix oats, flour, baking soda and salt. Add chips, walnuts and cherries.

3. In a small bowl, mix peanut butter and oil until well blended. Stir in sugar, hemp milk and vanilla.

4. Add milk mixture to flour mixture. For tender cookies, be careful not to overmix the dough.

5. Bake 13-15 minutes.

How I survived winter

2008-04-20T10:08:00.007-04:00

In case you were wondering how I manged to get locally-grown arugula and tomatoes through the frozen depths of a Maine winter, the answer comes from K. Horton Specialty Foods at the Public Market House in Portland's Monument Square. The shop carries lots of local eats, including these fresh greens from the greenhouses of Laughing Stock Farm in Freeport and these juicy tomatoes from Backyard Beauties in Madison. No matter when I stopped by, there always was a fresh selection waiting for me. Add in the bi-weekly deliveries of things like carrots, potatoes, shallots and cabbage I snagged from Thirty Acre Farm, and this has been one of the best Maine winters for fresh, vegan eats.

Party like a blog star

2008-04-19T16:43:00.005-04:00

Justin Ellis, the Portland Press Herald writer known for his insightful, witty words, celebrates one year of blogging tonight at Dock Fore in Portland from 7-10 pm. Yes, I know he has a well-documented love affair with bacon, but I still think he rocks.