Perfect Publications for the Holidays

November 13th, 2017 9:02 AM
Turkey Dinner

Photo by Dan Tentler, courtesy of the USDA

It’s getting colder and the holidays are fast approaching.
Be prepared with these UMaine Publications. 

Call 800.287.0274 (in Maine), or 207.581.3188, for information on publications and program offerings from University of Maine Cooperative Extension, or visit extension.umaine.edu.

Emergency Preparedness Publications

November 1st, 2017 1:47 PM

Although the worst of the storm is over, there are still many without power. We have several publications on how to keep your food safe without power as well as cooking during a power outage and heating your house safely:

Safety of Frozen Food During a Power Outage
Safety of Refrigerated Foods After a Power Outage
Staying Warm in an Unheated House
Food Safety During Disasters
Preparing Food During a Power Failure

View all five publications in the publications catalog.

Stay safe everyone!

Maine Food for November: Cranberries and Winter Squash

October 26th, 2017 9:32 AM

Cranberries With Fall comes the arrival of local cranberries! No Fall or Winter holiday table would be complete without at least one cranberry item. Cranberries can be added to countless dishes, from quick breads, yeast breads, salads, relishes, salsas and chutneys, to soups, grain-based entrees and of course, desserts. As cranberries become available, it’s a good idea to buy extras and freeze them for use later on.

University of Maine Cooperative Extension publishes information to help you find, grow, use, preserve and store in-season fruits and vegetables in Maine. Visit extension.umaine.edu to order Pumpkinsor download bulletins to fit the season, including November favorites such as Bulletin #4380 Canning and Freezing Quick Guides, Bulletin #4035 Let’s Preserve: Apples, and Bulletins #4308, 4176 Vegetables and Fruits for Health: Cranberries, Winter Squash and Pumpkins as well as Bulletin #4191 Safe Home Cider Making.

UMaine Extension educator Kathy Savoie recommends getting up-to-date information on the best methods, canners, jars and seals to use to ensure a safe result before preserving food. Recommendations are available from local UMaine Extension offices and online at extension.umaine.edu/food-health, including upcoming food preservation workshops and how-to videos. For more information, call 207.581.3188; 800.287.0274 (in Maine).

 

University of Maine Cooperative Extension:

As a trusted resource for more than 100 years, University of Maine Cooperative Extension has supported UMaine’s land and sea grant public education role by conducting community-driven, research-based programs in every Maine county. UMaine Extension helps support, sustain and grow the food-based economy. It is the only entity in our state that touches every aspect of the Maine Food System, where policy, research, production, processing, commerce, nutrition, and food security and safety are integral and interrelated. UMaine Extension also conducts the most successful out-of-school youth educational program in Maine through 4-H.

Maine Food for October: Potatoes, Apples and Cider

October 12th, 2017 9:05 AM

Color Coordinated Apples

University of Maine Cooperative Extension publishes information to help you find, grow, use, preserve and store in-season fruits and vegetables in Maine. Visit extension.umaine.edu to order or download bulletins to fit the season, including October favorites such as Bulletin #4035 Let’s Preserve: Apples, Bulletin #4179 Vegetables and Fruits for Health: Potatoes and Bulletin #4191 Safe Home Cider Making.

UMaine Extension educator Kathy Savoie recommends getting up-to-date information on the best methods, canners, jars and seals to use to ensure a safe result before preserving food. With the season’s first frost rapidly approaching, it is important for home canners to know that the USDA Complete Guide to Home Canning (2015 ed.) recommends that canners select only disease-free and frost-free, preferably vine-ripened, produce for canning. Recommendations are available from local UMaine Extension offices and online at extension.umaine.edu/food-health, including upcoming food preservation workshops and how-to videos.

For more information, call 207.581.3188800.287.0274 (in Maine).

 

University of Maine Cooperative Extension:

As a trusted resource for more than 100 years, University of Maine Cooperative Extension has supported UMaine’s land and sea grant public education role by conducting community-driven, research-based programs in every Maine county. UMaine Extension helps support, sustain and grow the food-based economy. It is the only entity in our state that touches every aspect of the Maine Food System, where policy, research, production, processing, commerce, nutrition, and food security and safety are integral and interrelated. UMaine Extension also conducts the most successful out-of-school youth educational program in Maine through 4-H.

Winning Pies at the 2017 CCEA Annual Meeting

September 18th, 2017 10:08 AM
2017 Pie Contest Winners, first, second and third place winners, holding their ribbons.

1st place winner, Claire Schreiber, 3rd place winner, Sara Conant, and 2nd place winner, Hollye Seddon.

Thank you to everyone that came to the Annual CCEA meeting on September 6th, 2017 and to everyone that participated in our Annual King Arthur Pie Contest. Every pie that was entered was delicious!

1st place pie, Savory tomato pie

Savory Tomato Pie by Claire Schreiber

Savory Tomato Pie

(Tomatoes, onions, and parsley from at Wolfe Pine Farm in Alfred, ME.)

Single 10″ Crust
– 1 1/2 cup flour (a mix of King Arthur All-Purpose and Whole Wheat Flours)
– 1/2 cup and 1T butter
– 1 tsp salt
– 3T ice cold water

Pie Filling
– 1/2 Cup
– 1/2 tsp salt
– 1/2 cup mayo
– 3 to 4 chopped tomatoes (to yield 3 cups)
– 1/4 cup sliced parsley
– 2 cups grated cheese (cheddar and mozzarella)
– fresh grated pepper

2nd place pie by H. Seddon

Juniper Peach Pie by Hollye Seddon

Juniper Peach Pie

(Butter from J&P Bisson Farm in Topsham, ME and peaches from Sweetser Farm and Chipman Farm in Cumberland, ME.)

Crust
– 2 1/2 cups King Arthur All-Purpose Flour
– 1 tsp salt
– 2 tsp sugar
– 1/4 tsp nutmeg
– 16 T unsalted butter
– 1/2 cup of Bombay Sapphire Gin

Filling
– 14 medium sized peaches
– 1 tsp ground juniper berries
– 1/2 tsp ground allspice
– 1/2 tsp ground cinnamon
– 1/4 cup tapioca starch
– 2T turbinado suger

3rd place pie by Sara Conant

Chocolate Pie by Sara Conant

Chocolate Pie

(Diary ingredients are products of Oakhurst Diary in Portland, ME.)

Crust
– 1 cup King Arthur Flour
– 1/4 tsp unsweetened cocoa powered
– 2 tbsp oil
– 2 1/2 tbsp granulated sugar
– 1/4 cup cold unsalted butter (sliced)
– 1/2 tsp salt
– 6 tbsp ice water

Filling
– 1 1/2 cup sugar
– 1/4 cup cornstarch
– 1/4 tsp salt
– 3 cups whole milk
–  4 whole egg yokes (farm fresh)
– 6.5 oz bittersweet chocolate
– 2 tsp vanilla extract
– 2 tbsp butter
– whipped cream for serving

Maine Food for September: Apples, Broccoli and Carrots

August 31st, 2017 9:30 AM

University of Maine Cooperative Extension publishes information to help you find, grow, use, preserve and store in-season fruits and vegetables in Maine. Visit extension.umaine.edu to order or download bulletins to fit the season, including September favorites such as Bulletin

Little Ridge Farm in Lisbon, Keena Tracey 101 Gould Rd, Lisbon Falls, ME 04252

#4035 Let’s Preserve: Apples, Bulletin #4177 Vegetables and Fruits for Health: Broccoli and Cauliflower and Bulletin #4175 Vegetables and Fruits for Health: Carrots.

UMaine Extension educator Kathy Savoie recommends getting up-to-date information on the best methods, canners, jars and seals to use to ensure a safe result before preserving food. With the season’s first frost rapidly approaching, it is important for home canners to know that the USDA Complete Guide to Home Canning (2015 ed.) recommends that canners select only disease-free and frost-free, preferably vine-ripened, produce for canning. Recommendations are available from local UMaine Extension offices and online at extension.umaine.edu/food-health, including upcoming food preservation workshops and how-to videos. For more information, call 207.581.3188; 800.287.0274 (in Maine).

University of Maine Cooperative Extension:

As a trusted resource for more than 100 years, University of Maine Cooperative Extension has supported UMaine’s land and sea grant public education role by conducting community-driven, research-based programs in every Maine county. UMaine Extension helps support, sustain and grow the food-based economy. It is the only entity in our state that touches every aspect of the Maine Food System, where policy, research, production, processing, commerce, nutrition, and food security and safety are integral and interrelated. UMaine Extension also conducts the most successful out-of-school youth educational program in Maine through 4-H.

CCEA Annual Meeting & Pie Contest 2017

August 24th, 2017 12:19 PM

By Sara Conant, 4-H Community Education Assistant &  Administrative Specialist

The Cumberland County Extension Association (CCEA) invites the public to our 2017 Annual Meeting to be held Wednesday, September 6th, 2017, starting at 5pm, at the University of Maine Gardens at Tidewater Farm, Farmgate Road, in Falmouth.

Every year this event is a special night when volunteers from all UMaine Extension program areas are honored. Our volunteers are really amazing and this year we’ll be presenting the following awards: Friend of Extension, Helen M. Mohn Award, Outstanding 4-H Volunteer, Outstanding Horticulture Volunteer, Outstanding Homemaker Volunteer, and Outstanding Master Food Preserver Volunteer. Following awards, pies entered into our Pie Contest Sponsored by King Arthur Flour will be served. Children and adults of all ages are welcome to attend our Annual Meeting and participate in the Pie Contest! While our gardens are the perfect place to host such an event on a nice fall evening, if it happens to rain all festivities will be moved indoors to our UMaine Extension Regional Learning Center, 75 Clearwater Dr. Ste 104, Falmouth.

Pie Contest Rules:King Arthur Flour Logo

  1. Exhibitor must use King Arthur Flour and bring the opened bag of King Arthur Flour or submit a UPC label from the flour bag when he/she submits the entry.
  2. A recipe must accompany all pies.
  3. Only 1 entry per person.
  4. Only homemade 1 crust or 2 crust pies will be judged.
  5. Pies too hot to cut will not be judged.
  6. Pies should feature local ingredients that are identified in the recipe.

Pies will be judged as follows: 

Recipe Card: Judged on neatness, listed ingredients
and directions that are reflective of the pie
5 pts
Overall Appearance 15 pts
Crust 30 pts
Filling 30 pts
Use of Local Foods (Identified in Recipe) 20 pts

2016 Pie Winners

Pie Contest Prizes Provided by King Arthur Flour:

1st place: $75 gift certificate to the Baker’s Catalogue/ kingarthurflour.com

2nd place: $50 gift certificate to the Baker’s Catalogue/ kingarthurflour.com

3rd place: King Arthur Flour Tote Bag

Pie entries will be taken at the beginning of the CCEA Meeting, from 5:00 to 5:30 pm.

We hope to see you there!

Maine Food For August: Tips to Preserve Blueberries, Tomatoes & Corn

July 27th, 2017 9:00 AM

on home pageDelicious fruits and vegetables are ripe for the picking in August and University of Maine Cooperative Extension educator Kathy Savoie wants Mainers to have up-to-date information on the best methods, canners, jars and seals to safely preserve food.

UMaine Extension publishes information to help people find, grow, use, preserve and store in-season fruits and vegetables. A tip is to add one tablespoon of bottled lemon juice per pint of tomatoes when preserving whole, crushed or juiced tomatoes. More recommendations are available from county UMaine Extension offices and online at extension.umaine.edu/food-health, including upcoming food preservation workshops and how-to videos.
For more information, call 207.581.3188; 800.287.0274 (in Maine).

 

University of Maine Cooperative Extension:
As a trusted resource for more than 100 years, University of Maine Cooperative Extension has supported UMaine’s land and sea grant public education role by conducting community-driven, research-based programs in every Maine county. UMaine Extension helps support, sustain and grow the food-based economy. It is the only entity in our state that touches every aspect of the Maine Food System, where policy, research, production, processing, commerce, nutrition, and food security and safety are integral and interrelated. UMaine Extension also conducts the most successful out-of-school youth educational program in Maine through 4-H.

July 4th Safety

June 30th, 2017 3:25 PM

The July 4th weekend is upon us! Though this may mean all fun and games there is always potential for something to go wrong. We have come up with a few publications that may be worth looking at.

  • Food Safety for Camping and Hiking – Camping and hiking are great ways to enjoy the outdoors, however, getting a foodborne illness could definitely put a damper on your vacation. We supply basic tips on how to avoid any mishaps while spending extended time outside.
  • Barbecue and Tailgating Food Safety – Whether you are camping like previously mentioned or having a cookout in your own backyard there are still risks you could definitely avoid with these helpful tips.
  • Mosquito Management & Insect Repellents – Those pesky mosquitoes have officially made their arrival for the summer. This means taking extra precautions so that you can continue enjoying the great outdoors with little disruption.
  • Ticks – While spending time outside it is always good to be aware of the threat of ticks. Be sure to check yourself, your loved ones and your pets for any ticks every time you are outdoors.
  • Fires: Detections and Equipment to Fight Them – Campfires and fireworks will definitely be near and far this holiday weekend so it is important to be aware of all fire safety measures. It’s better safe than sorry.

Now that you have a stockpile of information for every occasion you are fully prepared to enjoy your weekend!

Happy 4th of July!

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Maine Food for July: Snap Beans and Cucumbers

June 28th, 2017 10:46 AM
University of Maine Cooperative Extension publishes information to help find, grow, use and store in-season fruits and vegetables in Maine.
Freezing green beans and making homemade pickles are simple and easy ways to increase access to a year-round supply of local foods and reduce food expenses.
UMaine Extension educator Kathy Savoie recommends getting up-to-date information on the best methods, canners, jars and seals to ensure a safe result before preserving food.
University of Maine Cooperative Extension
Recommendations are available through local UMaine Extension offices or by calling 207.581.3188; 800.287.0274 (in Maine). More information, including upcoming food preservation workshops and how-to videos, is online at extension.umaine.edu/food-health.