Working Waterfront

Getting the garden ‘out of the woods’

Most fruit trees overestimate how much fruit they can ripen. I thin my peaches in early summer, the Red Haven first which ripens a little sooner than the Reliance, whose fruit is already the diameter of a quarter. The tree will naturally throw off some of its fruit sets; I… SEE MORE

Working Waterfront

Prepping like it’s 1885

Remember 1999 and the big worry about the Y2K bug? Everything civilization rested on would collapse in a heap when the clocks all ticked over to 12:01 a.m. Jan. 1, 2000. The world’s computers would all crash and we’d be enveloped in darkness as the grid went down and mayhem… SEE MORE

Working Waterfront

My dumb kitchen

When you read about smart kitchen appliances, what you learn is everything about them except “Why?” My life is blessedly free of smart toasters, coffee makers, voice-controlled faucets, and automatic stirrers. I probably wouldn’t even think about them except a favorite foodie website hawked, “Smart Kitchen Tools You Need Right… SEE MORE

Working Waterfront

We spoil our food with best-by dates

Hung in bunches in the cellarway, our onions sprout. Apples stored in spackle buckets soften. So do beets. Our carrots sprouted feathery tops but we ate them all before they had a chance to grow hairy rootlets. Keeping an eye on the potatoes means spotting white shoots before they get… SEE MORE

Working Waterfront

Dinner disrupted—the rise of ‘can’t eat’ foods

Daring to gather indoors around a dinner table with three or four good friends is one gift of vaccinations. Invitations fluctuate with the ebb and flow of COVID infectiousness but most of us older triple-vaxxed people venture some sociability. Since social isolation is as bad for our health as heavy… SEE MORE

Working Waterfront

A Maine island take on Candlemas

On Feb. 2, many Americans look to Pennsylvania to see if the groundhog Punxsutawney Phil emerges to see his shadow or not. If he does, it means there are six more weeks of winter. Folks, on Feb. 2, there will be six more weeks of winter no matter what. Some… SEE MORE

Working Waterfront

A sunshine filled kitchen

When Capt. Emery Bunker, who lived in my home with his wife Adrianna in the last half of the 1800s, renovated the house in 1889, he added a kitchen ell and attached it to the barn. Before he became a master mariner, he learned carpentry from his father Silas, and… SEE MORE

Working Waterfront

In praise of the amazing bean

Each year, drying beans ripen in the garden to provide a winter’s worth of baked beans, bean soup, or even refried beans. Traditional Maine varieties like Marfax, Tiger’s Eye, and Jacobs Cattle join Back Coco, Pintos, and Silver Cloud Cannellini. Once dried enough in the barn that the pods snap… SEE MORE

Working Waterfront

The essential kitchen arts

Art, according to one Merriam-Webster definition, is a skill acquired by experience, study, or observation. Let’s tweak that to “and/or” observation. If that definition works for you, then, because it’s a joy to practice an art, let’s apply it to the part of daily life that starts in the kitchen.… SEE MORE

Working Waterfront

The magic of dishwashing…

When my summer helper, Brynn, tackles the pile of dirty dishes that a household of four or five people can generate, I don’t think of it as particularly magical. But Brynn says, “There is magic in the mundane,” and there’s probably nothing quite as mundane as dishwashing. For Brynn, plunging… SEE MORE