Working Waterfront

Winners rise to top in decade of recipes

By Sandy Oliver Apparently, the average American household cooking repertoire contains something like 20 dishes which are the backbone of family meals, frequently repeated. I don’t know if that includes take-out fare or pizza, which are usually less common on Maine islands. Around here, the garden drives seasonal variations so… SEE MORE

Working Waterfront

Thankful for the garden that supplies the holiday meal

By Sandy Oliver Thanksgiving still is the holiday when people gather with family and friends to celebrate, even if it means miles and miles of travel, over the river and through the woods. With a curtailed ferry schedule, getting together on the mainland with family, or having family coming to… SEE MORE

Working Waterfront

Fabric, fiber, and food

By Sandy Oliver The Sewing Circle cooks. There is a whole lot of sewing, knitting, crocheting, needlework, and weaving going on, but can we ever cook! The food and fiber connection is a strong one, reinforced by an island-wide lack of fast food options despite the small rotisserie chickens one… SEE MORE

Working Waterfront

A whole lot of canning going on

By Sandy Oliver There is a whole lot of canning going on out on Islesboro. Probably no one in Maine with a garden or access to plentiful vegetables is exempt from pickling, canning, freezing, drying, storing away. It is September, which is “Putting Food By” month… well, not officially, merely… SEE MORE

Working Waterfront

It’s pie season in Maine

By Sandy Oliver It’s pie season on the island. The succession of pie-filling ingredients growing in our gardens and ready for gathering in fields, one after another from rhubarb to strawberries, cherries, blueberries, raspberries, blackberries, peaches, and then apples and at last pumpkins, makes a huge plenty for a range… SEE MORE

Working Waterfront

Everything is someone’s lunch

By Sandy Oliver Everything is someone’s lunch. I wander in the garden looking for spinach to eat as Eggs Florentine and notice that a section of seedlings has been wiped out. I dig around with my fingers and eventually turn up a fat, gray-brown curl of cutworm which, when squished,… SEE MORE

Working Waterfront

Seasonable eating is intuitive

By Sandy Oliver The term “seasonable eating” means normal or appropriate to the time of year, as if the weather told us what was good to eat, and not magazines or newspapers, the internet or corporate test kitchens, or especially the produce sections of the grocery stores. At this house… SEE MORE

Working Waterfront

Memorable food and drink

By Sandy Oliver If you are as old as I am, you can remember life without pizza. I was about 14 before I had my first piece of pizza in New Preston, Conn., at a tiny pizzeria near the shore of Lake Waramaug: plain cheese pizza sprinkled with oregano transported… SEE MORE

Working Waterfront

Food sovereignty—do you trust your neighbors?

By Sandy Oliver So far, 54 Maine towns have passed food sovereignty ordinances which allow the municipality to permit a producer (farmer) to sell most food—excluding meat and poultry—directly to consumers. Plain old out-of-the-ground or off-the-plant produce has always been OK to sell and buy. The minute someone changes them,… SEE MORE

Working Waterfront

The fare that drives our fare

By Sandy Oliver If the Maine State Ferry Service’s latest fare schedule lasts long enough, Islesboro might just figure out how to be more food self-sufficient. “Sustainable” seems to be the word of the year, and sustainable local food is high on the “want” list. But the persistence of food… SEE MORE