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Whether you like it or not, it's pumpkin spice time

Each autumn for the last two decades, pumpkin spice turns up in everything from beer and lattes to pastries and ice creams – even soaps and scented brooms. Maine makers have developed plenty of products to meet the demand.

Maryland , United-states , Ellsworth , Maine , South-portland , Johns-hopkins-university , Denmark , Damariscotta , Old-port , Kevin-gaspardi , Marcia-wiggins , Tara-cannaday

Whether you like it or not, it's pumpkin spice time

Whether you like it or not, it's pumpkin spice time
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South-portland , Maine , United-states , Denmark , Johns-hopkins-university , Maryland , Damariscotta , Ellsworth , Old-port , Christina-fye , Michael-lagasse , Kevin-gaspardi

Green Plate Special: A new app helps prevent waste at small local food businesses

Meanwhile, app users score some terrific food at bargain prices.

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Sweet corn in desserts? Sweet.


Sweet corn in desserts? Sweet.
Sure corn is great right on the cob, but have you tried adding it to custards, cakes or ice cream?
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Krista Desjarlais of Bresca & the Honeybee cuts kernels from the cob to make a no churn corn ice cream. Ben McCanna/Staff Photographer
When sweet corn season rolls around, most Mainers dream about slathering an ear with butter, sprinkling it with salt and eating it with a steamed lobster. Corn and lobster (followed by a slice of blueberry pie) is summer on a plate.
Pastry chefs, on the other hand, dream of stripping the kernels from those ears and using them – and sometimes the bare cobs – to make dessert.

New-gloucester , Maine , United-states , Mexico , Mexican , April-robinson , Ilma-lopez , Krista-desjarlais , Brant-dadaleares , Shell , Honeybee , Gross-confection-bar