Maine Food Cruises – Veggies and Greens, Oh My!

One of the many questions I get from folks in the cooking realm is what to do with all the veggies that come for their CSAs.  Now that Community Supported Agriculture has taken parts of our country by storm, the questions keep coming.  Among them are… What else can I do with my kale?  How do I use up that ugly kohlrabi that keeps turning up in my box?  Is there a way to combine all of these veggies in a meal or dish?


On our Maine Gourmet Food Cruises we talk about how to combine veggies, what to do to make them interesting, and how to preserve them if you just have too darn much to use in a week’s time.

Vegetable Tip:  To keep lettuce and greens longer in the refrigerator, wash the lettuce and remove every bit of water that you can and then layer the leaves with a dish towel or paper towel.  Store in a large tub with a lid or in a resealable plastic bag.  I’ve used this technique on long, at sea adventures, on the Riggin and in my home kitchen to great effect.  Another way to preserve hearty greens is to clean and dry them, ribs removed.  Once they are dry, coat them in a thin layer of olive oil.  They will last for at least a week and a half in the refrigerator.

Thinking about greens galore and our next Maine Food Cruise, July 6 to 9!


Lobster, Mushroom, Spinach Risotto

This recipe is the perfect balance of colors with the bright reds and pinks of the lobster nestled alongside the gentle white of the risotto and the brilliant green of the spinach.  The flavors also balance well.  The spinach is a slightly bitter taste that pares well with the soft, cheesy risotto and the salty, creamy sea taste of the lobster.

Me, I’ll take risotto any way you can think of making it, but this one?  Tops.

Risotto has such a reputation for taking a long time to cook while the said cook stands over the stove with limp hair and a little damp with the heat as they endlessly stir and stir.  It doesn’t have to be so serious.  Just some coming back to the stove to stir, add more liquid, move away and repeat as needed, but not continuously.

Lobster, Mushroom and Spinach Risotto

2 tablespoons olive oil
8 oz. mushrooms, cleaned and sliced
1/4 cup white wine
1/4 t. salt
2 teaspoons lemon juice
3oz. or 4 cups lightly packed spinach, washed, drained and deribbed
1/2 pound cooked lobster meat
2 tablespoons butter

Heat a large skillet over medium-high heat.  Add oil and then mushrooms.  When the mushrooms begin to brown on the edges slightly, add the white wine and salt.  Bring to a boil and add the spinach and lemon juice, stirring quickly with tongs.  When the spinach has wilted, remove from heat and add the lobster meat and the butter.  Swirl the pan or stir with a wooden spoon and serve on top of risotto.

Serves 4


4 tablespoons butter, 1/2 stick
1/2 cup diced onion
2 cups Arborio rice
4 cups low-salt chicken stock
1/8 teaspoon salt
pinch of white pepper
1 cup freshly grated Parmesan cheese

In a medium saucepan, melt the butter over medium heat.  Add the onions and sauté until the onions are translucent, about 10 minutes.  If the onions begin to brown, reduce heat.  When the onions are done, add the rice and stir for one minute.  Add the salt, pepper and 1 cup of the stock and stir.  Continue to add the stock one cup at a time until it is all incorporated stirring frequently.  The rice is done when the liquid is completely incorporated and the grains are just the tiniest bit al dente in the center.  Add 1/2 cup Parmesan cheese and reserve the second 1/2 cup for garnishing at the table.

Serves 4


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Hello Lovers of Comfort Food

One day about a two years ago, Elizabeth, who’s pictures will grace these pages and who is my right-hand super woman, said I should do a blog.  I had no idea what she was talking about.  I had heard the term and it sounded like an online diary that I didn’t want anyone to read.  I resisted. 

After a year of suggesting, cajoling and badgering, I began the Maine Adventure Sails Blog about our adventures on our collective Maine Windjammers, the Schooners J. & E. Riggin and the Timberwind.  It was fun.

Two years later, I now begin this blog which is mostly about a passion for comfort food – the kind of dishes that get all us eating with each other around the table, that nourish our souls as well as our bellies, that give us a sense of connection to our food and where it comes from.  Food connects us on large and small scales.  Everyone needs to eat.  We could choose to simply view meals as fuel to keep our bodies going.  But what makes food wonderful is the joy that comes from the growing, producing, creating, sharing and savoring. 

This is why I love food.  It brings us joy.