Green Plate Special: Canning (and canny) CSA lets you eat Maine food all winter long

Nov 3, 2014

Among her many offerings, Cheryl Wixson’s Pumpkin Maple Butter and applesauce provide the makings for a tasty custard.

It’s a fact of life in Maine. If you want to eat local foods year-round, you’ve got to put up some of the harvest bounty to use during the long winter months. “You’ve got to root cellar, preserve or do both,” said Cheryl Wixson, who works for the Maine Organic Farmers and Gardeners Association and lives off the grid with her husband in Stonington.

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