The Gardens at Tidewater Farm: Spring 2026
Garden Update
Welcome Spring! Early mornings are filled with birdsong, the days are growing longer, elvers are being harvested in the Presumpscot River, and our pussy willows are beginning to show their silvery catkins. Once they bloom, they will provide much needed early forage for newly emerged pollinators.
The Market Garden has transformed from a blanket of snow to rows of garden beds, ready to be filled with seeds and seedlings.
While the view of black silage tarps may not match our springtime dreams, they plan an important role in supporting the garden’s low- and no-till practices by helping create weed-free beds for planting.
We’re also excited to be piloting a partnership with two early childhood education centers in Portland to provide supplemental fresh vegetables. Keep an eye out for more plantings of carrots and cherry tomatoes this season!
As we begin our first rounds of seeding and hold off on spring cleanup, we’re dreaming of the season ahead. The start of the gardening season is always full of possibility and wonder. No matter what this season brings, we look forward to connecting with you, hearing your stories, and answering your garden questions. It brings us great joy to see individuals, families, friends, and artists gather in the gardens and enjoy all that Tidewater Farm has to offer. We’re continually moved by the many stories people share about what connects them to this special place.
We’re excited to welcome you back for the season and share our upcoming events and garden projects. If you enjoy visiting the gardens and would like to invest in their future, please consider making a donation. The Gardens at Tidewater Farm is a self-funded project of the University of Maine, and we rely on the generosity of individuals like you to sustain and grow this space for all to enjoy.
Upcoming Events at Tidewater
Container Gardening
Thursday, May 7, 2026
5:30 – 7 p.m.
Cost: $20 register online
Join UMaine Extension Horticulture staff, Pamela Hargest and Abi Griffith, for a hands-on workshop on growing vegetables, herbs, and flowers in containers. Learn how to plant and care for a thriving container garden throughout the growing season.
In this interactive class, you’ll explore which potting mixes work best for containers, how to choose varieties that thrive in small spaces, and how to plant and maintain them over time. Participants will plant one container to take home. Fabric pots, potting mix, and seeds will be provided, and you’re welcome to bring your own container if you prefer (containers must be less than 5 gallons).
Master Gardener Volunteer Plant Sale
Saturday, May 23, 2026
9 a.m. – noon
Open to the public
We hope to see you at this annual event! There will be a broad selection of organic vegetable seedlings, herb and annual seedlings, and native and pollinator plants for purchase—many of which grown by Master Gardener Volunteers. Gently used garden tools and supplies, bags of local compost, soft-serve by Maine Maple Creemee, and tool sharpening by Wicked Sharp will also be available. Master Gardener Volunteers will be on hand to assist patrons with their plant selections and to offer growing tips. This community-focused event will feature gardening demonstrations led by Master Gardeners and kids activities led by 4-H staff.
All proceeds from the plant sale go directly towards supporting community-based horticulture projects, which rely on the expertise and volunteer time of Master Gardener Volunteers. These projects are located across Cumberland County and include large undertakings such as demonstration gardens, Maine Harvest for Hunger initiatives, therapeutic gardens, school gardens, youth programs, and more.
For more information, please see the Master Gardener Plant Sale webpage. We hope to see you there!
Growing and Preserving Herbs
Tuesday, June 2, 2026
5:30 – 7 p.m.
Cost: $15 register online
Join Master Food Preserver, Lali Constantino, and Master Gardener Volunteer, Joel Leak, for an engaging, hands-on workshop on growing, harvesting, using, and preserving culinary herbs. Discover how cultivating a kitchen garden not only provides fresh flavors for your meals but also attracts beneficial pollinators to your yard.
In this interactive class, you’ll learn practical techniques for successfully growing culinary herbs, including when and how to harvest for peak flavor and plant health. We’ll explore the different parts of the plant you can use, leaves, stems, flowers, and seeds, and how each can enhance your cooking. Participants will also learn how to preserve herbs for everyday use, including making their own herb powder using the dehydration method, and will experiment with creative herb combinations to elevate home-cooked dishes.
Leave with fresh ideas, practical skills, and the confidence to grow, harvest, preserve, and add your personal touch to meals made from your own kitchen garden. This workshop will take place at the UMaine Gardens at Tidewater Farm, 200 Presumpscot Point Rd, Falmouth, ME 04105.
Big Yield on Small Plots
Wednesday, June 10, 2026
5:30 – 7 p.m.
Cost: $15 register online
Join UMaine Extension Urban Agriculture Professional, Carrick Gambell, for a hands-on workshop on growing big yields in small spaces. Gardening in a limited area doesn’t have to be restrictive, learn how to make the most of every square foot.
In this interactive class, you’ll explore techniques such as trellising, dense planting, and extending the growing season into the fall. Participants will get hands-on practice setting up a trellis and leave with practical strategies to grow more food for themselves, their families, and their communities.
Recipe
How to Freeze Rhubarb
By: Kate McCarty, May 13, 2021
To prepare your rhubarb for freezing, trim off any unwanted bits on the ends, and then wash your stalks. Cut into the size you’ll use in a recipe, anywhere from 1/4-inch to 1-inch pieces. If you plan to use the rhubarb later in a canning recipe, the size of the pieces doesn’t really matter, since rhubarb breaks down so well when it’s heated.
Once you’ve cut up all the rhubarb, pack it into freezer-grade plastic or glass containers (for more information on freezer-grade containers reference our publication on Freezing Fruit). The tray method is a nice option too: spread pieces out on a tray, freeze them, and then bag them up so they’re all individually frozen and will stick together less.
The best tip I have is to measure your rhubarb as you bag it, so you know what quantity you have for recipes later on. Add this information to the label of the bag, along with the name and date. Fill containers to no more than two-thirds full, and press out as much air as possible to create a high-quality frozen product.
Freeze rhubarb at 0 degrees F for best quality and remember not to overload your freezer.
Using Frozen Rhubarb
Once frozen, rhubarb can be used in any baking or preserving recipe that calls for fresh rhubarb. Some of our favorites include this Rhubarb Spoon Cake, Rhubarb Orange Chutney, and of course classic Strawberry Rhubarb Jam. Try and use your frozen rhubarb within 8 months of freezing for best quality. Remember, the safety of this product comes from the temperature control provided by the freezer, so if your rhubarb is older than that it’s still safe to eat but might not taste as good. Happy rhubarb season!
Wildlife Highlight
Spring Peeper (Pseudacris crucifer)
The cool weather is lingering, but soon we’ll hear the distinct chorus of spring peepers! These tiny frogs inhabit forested areas and migrate to nearby ponds, marshes, vernal pools, ditches and swamps to breed. Spring peepers are the smallest frog in Maine, and are one of only two tree-dwelling frogs in the state (along with gray treefrog). They measure approximately 0.8 to 1.5 inches in length and grayish- or orangish-brown, with a distinct dark “X” on their backs.
Remarkably, spring peppers are partially freeze-tolerant and overwinter in the forest. Sugars concentrate within their cells, acting as a natural antifreeze. Their cells expel much of their water, preventing ice from damaging vital tissues. However, a dormant peeper will freeze and die at temperatures below about 21°F, so insulating snow and leaf cover are essential for survival. This frost tolerance also explains their behavior in early spring, loud choruses during warm spells followed by silence during cold snaps, reflecting the season’s fluctuations.
To produce their distinctive breeding call, males inflate a throat pouch nearly the size of their body and use it to push air over their vocal cords, creating sound as they both inhale and exhale. Biologists report that males may repeat this call up to 4,500 times in a single night during the breeding season! Females are able to distinguish between individual calls when selecting a mate. Males will also emit a lower-pitched trilling whistle if another male gets too close to their territory.
Once a female chooses a mate, the pair locks together in a behavior called amplexus and submerges. The female deposits 800 to 1,000 eggs on vegetation while the male fertilizes them. About three months later, tadpoles transform into froglets and head back into the forest, one of many small miracles of spring!
Sources: Maine Department of Inland Fisheries and Wildlife, Naturally Curious by Mary Holland.