Beet me

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

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

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

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

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

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

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

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

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.