Letter from the Editor

Welcome to my first issue of Edible Maineas Editor in Chief. We are buzzing with excitement, having made it to our fourth issue, finishing our very first year. Not only are we still here, we are growing stronger and gaining more readers every day.


This new role feels like my own fresh start, which is well-timed, as spring is the perfect time of year for new beginnings and a refocusing of creative energies.


Rebirth is happening all around us as the first plants poke through a light blanket of late-March snow, the trees start to bud, and hungry animals emerge from their winter slumber. Maybe you’re feeling it inside too—a new sense of purpose or a new goal. It’s time to do something about it.

When I first decided to follow my passion and launch Edible Maine it seemed like a daunting task, one that I would not be able to complete on my own. Luckily, I was able to bring together an amazingly talented team to help teach me the knowledge I would need to successfully launch and run this magazine. Every team member, whether currently on the team or not, has helped to shape this magazine and me as a publisher and editor. I couldn’t be more grateful.


What is the biggest thing I’ve learned so far? It takes so much, albeit enjoyable, work to put these issues together and keep everything running smoothly. Sometimes it’s the small things that really make it seem worthwhile. Here’s an example: just the other day a woman called to say that she loves our magazine and our recipes, and had just recently baked our pumpernickel bread recipe and brought it into work to share with her friends. While mixing ingredients for the bread, she spilled some onto the magazine and could no longer read the recipe. We discussed how I would quickly get her a replacement recipe so she could share and repeat her creation. She went on to tell me she has been a longtime reader of our sister publication Edible Ojaiand felt so proud when she recently discovered Edible Maineand the joy it brought her.


I will tell any anyone that I launched Edible Maineto help promote a healthy and well-informed public, a diverse and safe environment and a thriving local economy—because that is true—but the thing that really makes me proud, the thing that really makes my heart swell, is the joy we are creating in our readers.


Keep reading. Keep reaching out. Keep supporting. We’ll keep your seat at our table.

No. 04 / Spring 2018

Editorial in this issue

10 Things You Didn't Know About Maple Syrup

10 Things You Didn't Know About Maple Syrup

This Brew’s For You

This Brew’s For You

Craft brewing in the Pine Tree State

Good Food Fight

Good Food Fight

Radishes for the Whole World

Maine Coast Heritage Trust

Maine Coast Heritage Trust

Maine's best-kept secret

Breaking The Mold

Breaking The Mold

Making a case for the everyday handmade

A Tuscan Farm with a Maine Flavor

A Tuscan Farm with a Maine Flavor

Maine’s seat at la Tavola (the place where you dine)

Nature’s Little Helpers

Nature’s Little Helpers

A world without them takes a lot of work

Spring into Gardening

Spring into Gardening

It's finally time...

Spring’s First Crops

Spring’s First Crops

Exploring the lighter side of fresh

Fade to White

Fade to White

The story of high-end chocolate doesn’t end with the dark stuff

Mud Season Cocktails

Mud Season Cocktails

Face Maine's fifth season head on with these springtime cocktails

The Last Bite: Sauteéd Fiddleheads with Kate's Butter

The Last Bite: Sauteéd Fiddleheads with Kate's Butter

Recipes in this issue

Spiced Parsnip Cake with Ginger Maple Cream Cheese Frosting

Spiced Parsnip Cake with Ginger Maple Cream Cheese Frosting

Greek Radish and Lentil Salad

Greek Radish and Lentil Salad

Matcha White Chocolate Pound Cake with Tangerine Black Sesame Seed Glaze

Matcha White Chocolate Pound Cake with Tangerine Black Sesame Seed Glaze

Rock’n Honey

Rock’n Honey

Sautéed Fiddleheads with Kate's Butter

Sautéed Fiddleheads with Kate's Butter

Asparagus and Peas Spring Risotto

Asparagus and Peas Spring Risotto

Spinach and Arugula Salad with Bacon and Sautéed Mushrooms

Spinach and Arugula Salad with Bacon and Sautéed Mushrooms

Blonde Chocolate Pudding and Rhubarb Parfaits

Blonde Chocolate Pudding and Rhubarb Parfaits

Blueberries for Sal

Blueberries for Sal

Pasta with Peas, Arugula, and Crème Fraîche

Pasta with Peas, Arugula, and Crème Fraîche

Iced Earl Grey La-Tea

Iced Earl Grey La-Tea

Tough Love

Tough Love

Rhubarb Cosmo

Rhubarb Cosmo

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