Mix it up

Muffin mixes from the New England Cupboard and dip seasonings from the Winterport Co. are just like homemade – only easier. The Hampden-based company makes delectable dips (try the Habanero for a kick), tasty pancake mixes and sky-high popovers. Mixes range in price from $1.75 to $4.85 and are available locally at The Grasshopper Shop in Bangor, The Store-Ampersand in Orono, or online at www.newenglandcupboard.com.

Comic relief

Capt’n Eli’s and Sea Dog root beers have teamed up to launch a new Web site and comic book, “The Undersea Adventures of Capt’n Eli,” by Maine artist and writer Jay Piscopo. The Web site, www.captneli.com, features a daily comic in the tradition of newspaper adventure comics. The hero of the comic is Capt’n Eli, an inventive 11-year-old boy who creates a root-beer machine, builds a submarine, teaches his dog Barney how to tie maritime knots and befriends a 200-year-old parrot that speaks 70 languages. The comic book and four-packs of Capt’n Eli’s Root Beer are available at Hannaford supermarkets.

Choked up

Artichoke season is at its peak, and baby artichokes are showing up at markets throughout Maine. Not sure how to prepare them? Try Ocean Mist Farms’ recipe for the Italian classic Baby Artichoke and Spring Vegetable Soup. To make the soup, rinse 12 baby artichokes. Set out a large bowl of cold water and add 3 tablespoons lemon juice. Cut off base and top third of each artichoke and drop in water as you work. Snap off outer leaves until you reach leaves that are yellow at the bottom. Cut artichokes in quarters lengthwise and keep in water. In a large saucepot or Dutch oven, cook 4 ounces diced pancetta. Add 11/2 quarts chicken broth, 11/2 cups baby carrots, 1 cup small boiling onions, peeled and halved, 1 teaspoon crushed fennel seed, and 1/4 teaspoon ground black pepper. Heat to boiling, then reduce heat and simmer, covered, for 10 minutes. Drain artichokes, add them to saucepot and simmer 5 minutes. Add 1 pound asparagus spears, bases trimmed, cut into 1-inch pieces, and 1 bulb fennel, cored and chopped, leaves reserved. Cook another 5 minutes or until vegetables are tender. Garnish with fennel leaves.

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