Letter from the Editor

As the editor of a food magazine, I am the recipient of cookbooks sent by publishers eager for Edible Maine’s imprimatur. On my desk at the moment sit two very different examples, both of which are represented in some form in the pages of this issue. We thank Islandport Press and author Christine Burns Rudalevige for the privilege of sharing some recipes and images from Green Plate Special: Sustainable and Delicious Recipes. While it draws extensively on her Portland Press Herald column to bring the reader a thoughtful, far-reaching cookbook packed with great recipes, just as important are the new ways to think about avoiding food waste, using the whole plant and animal, and in general making your kitchen a greener, more Earth-friendly place.


And then there is Annemarie Ahearn’s Full Moon Suppers at Salt Water Farm: Recipes from Land and Sea. We are so honored to have Annemarie join us for the next year in a new column, “Salt Water Farm Cooks…”, highlighting her ultra-seasonal approach to Maine’s bounty. Having spent time at the farm, I can attest to the fact that her father really does take the kayak out in the morning to catch the mackerel that gets smoked that afternoon and finds its way to the table that night. For fall, she’s got a handful of recipes built around the season’s flavors—apples, pears, squash, duck, wild mushrooms, and that cold-weather favorite, bourbon.

We’re also happy to help you with the holiday gift giving. What better gift for that Mainer-in-exile than a subscription to Edible Maine? If you need more ideas, Sharon Smiley of Local Market in Brunswick has curated a list of items (Fall “Finds”) to eat and drink, read, and cook with—all Maine-made and suiting every wallet.


Finally, as the cold weather sets in, consider giving a little something to those less fortunate and donate to your local food bank or anti-hunger program.


Michael Sanders

No. 02 / Fall 2017

Editorial in this issue

10 Things You Didn't Know About Apples

10 Things You Didn't Know About Apples

Sweater Weather Drinking

Sweater Weather Drinking

Bring Out the Good ‘Ol Bourbon and Rye

David Buchanan

David Buchanan

Apple Whisperer and Ciderman

How to Cook Green Crab

How to Cook Green Crab

A Cookbook of Invasive Species Harvested Along the Maine Coast

What Chefs Know... About Crowds

What Chefs Know... About Crowds

How to feed large groups

Chocolate is the New Black

Chocolate is the New Black

Shake up your kitchen with two cool-weather entrées that bring out chocolate’s darker, savory side

Green Plate Special

Green Plate Special

Sustainable and Delicious Recipes

The View from Away

The View from Away

A Viking Jewess in Maine

Salt Water Farm Cooks for Fall

Salt Water Farm Cooks for Fall

Here’s a brace of homey favorites from soup to dessert for when the nights begin to cool and we welcome the warmth of the kitchen and the flavors of autumn

Michael Landgarten

Michael Landgarten

Man with a Plan

In The Dirt...

In The Dirt...

The New England Fall Garden

The Last Bite: Apple Crisp from the Edible Maine Kitchen

The Last Bite: Apple Crisp from the Edible Maine Kitchen

Recipes in this issue

Bourbon Cocktail with Apple Cider, Lemon, and Maple Syrup

Bourbon Cocktail with Apple Cider, Lemon, and Maple Syrup

Pear and Hazelnut Cake

Pear and Hazelnut Cake

Maple Pear Old Fashioned

Maple Pear Old Fashioned

Fish Tacos with Cilantro Corn Pesto, Red Cabbage and Lime

Fish Tacos with Cilantro Corn Pesto, Red Cabbage and Lime

Husk Cherry and Hot Pepper Upside-Down Cornbread

Husk Cherry and Hot Pepper Upside-Down Cornbread

Fall Apple Crisp

Fall Apple Crisp

Fall Mushroom Soup with Savory Herbs and Warm Cream

Fall Mushroom Soup with Savory Herbs and Warm Cream

When Eve Ate Apples

When Eve Ate Apples

White Posole Stew with Shredded Pork and Chocolate

White Posole Stew with Shredded Pork and Chocolate

Golden and Ruby Beets with Goat Cheese, Pistachios, and Microgreens

Golden and Ruby Beets with Goat Cheese, Pistachios, and Microgreens

Earl Grey Dipper Biscuits

Earl Grey Dipper Biscuits

Golden Duck Legs with Pan-Fried Butternut Squash and Sage

Golden Duck Legs with Pan-Fried Butternut Squash and Sage

Peach and Tarragon Rye

Peach and Tarragon Rye

Cocoa-Rubbed Game Hens with Blistered Concord Grapes

Cocoa-Rubbed Game Hens with Blistered Concord Grapes

Creamy Potato and Spinach Curry

Creamy Potato and Spinach Curry

Green Crab Broth

Green Crab Broth

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