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.

Children’s Garden at Tidewater Farm: Update

June 26th, 2017 10:26 AM
 (Photos by Amy Witt, UMaine Extension Home Horticulturist and Lynne Hazelton, UMaine Extension Administrative Support Specialist, Agriculture and Horticulture

Construction on the Children’s Garden at Tidewater Farm started last year. This year it will become a fully realized garden, including a fountain, an insect hotel, a bean teepee, a metal sculpture, and more.

The Insect Hotel at Tidewater Farm, children filling it up with found material

The Insect Hotel

The insect hotel was created by Maine College of Art Alumni, Eden McDowell (class of 2017). It was named “The Bug Inn” by the children who visited to fill all the rooms with natural, non-toxic, stable recycled items like pieces of clay, plant pots, pine cones, wood, and straw. Insect hotels provide safe areas for insects to hibernate during the winter. They can be made with found or up cycled materials and consist of rooms designed to meet a variety of insect habitats. To learn more about insect hotels, check out this article by the University of Illinois Extension.

A bare bean teepee set up in the childrens garden at tidewater farm.

The Bean Teepee

The bean teepee will provide the pole beans a trellis to grow on and a shady place for children to sit!

“The support for pole beans should be approximately 6 to 7 feet tall.  In the row, plant pole bean seeds 3 inches apart, later thin to 4 to 6 inches between plants.  Pole beans may also be planted around poles fashioned into a teepee.  Pole beans require a few more days to mature than bush cultivars.  However, they produce over a longer period. “Iowa State University Extension

Snapping Turtle in the Garden

A Visitor in the Garden

It isn’t uncommon see a turtle at Tidewater and this momma snapping turtle has chosen Tidewater Farm as the place to lay her eggs.

Chilrens Garden Transformation 2016-2017

The gardens are open to the public from sunrise to sunset. All are welcome to come visit and enjoy the gardens with a beautiful view of the Presumpscot River. Often you will see a Master Gardener Volunteer working in the garden, please feel free to ask them any questions you may have.

(Please be respectful of all instructors and students while educational programs and workshops are taking place, and please do not interfere with any wildlife. )

Summer Agriculture Workshops

June 9th, 2017 11:32 AM

The purpose of the Cooperative Extension is to give local residents access to the resources and expertise generated from the University of Maine. Through programs, publications and especially workshops. This summer is chalk full of FREE Agriculture workshops for all your farming needs. But what is so beneficial about going?

Tractor at Sunset

Photo Credit by Edwin Remsberg

Answered Questions

There are always new ways to improve productivity or new questions to old processes. Each of the workshops we provide focus on specific topics that you may be wondering about!

Mingling and Marketing

All workshops we produce are led by farmers and other agriculture specialists. Providing the perfect opportunity to meet professionals in the field. Not only does this help promote the Cooperative Extension and local farms but it gives participants a chance to promote themselves as well.

Worth it

Majority of our agriculture workshops throughout the summer are FREE. Allowing an abundance of knowledge for zero cost.

Workshops

Here is what we have going on so far!

Irrigation and Drought Management

Mechanical Weed Management

No-Till Vegetable Production

Vegetable IPM Field Tour

Pasture Management and Rotational Grazing

Finishing your Livestock

We are constantly thinking of new workshops and ways to bring what we learn out into the local community. And agriculture is just the beginning of what we have to offer! So stay tuned with all of our upcoming workshops through our website!

Happy Farming!

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Tussie Mussies Recap

May 25th, 2017 12:23 PM

Before the age of emails and texting there was the art of secret messages via floral arrangements. They called them “Tussie Mussies” and it was just as interesting as it’s name sounds.

Said to originate in the Victorian era, Tussie Mussies are small, round bouquets made up of herbs and flowers that each hold symbolic meaning. Last week, our very own home horticulturist, Amy Witt, led a class on these dainty creations. Amy explained the intricate detailing and meanings of each flower and herb and how to pair them together to create a thoughtful message.

buckets of flowers

 

There were flowers by the buckets! Each holding a special meaning. White roses for innocent love, baby’s breath for pure heart, and fern for fascination and sincerity.
All of the flowers will provide a number of combinations and messages for each Tussie Mussie created throughout the workshop. We had several women sign up and it was a hit! The results were beautiful!

 


Here are some of the creations:

TussieMussieResults

Each bouquet is unique, allowing for creativity and personality to shine through. Though the tradition faded away after the Victorian Era the spirit is making its way back with workshops such as this one. Tussie Mussies are a perfect, sentimental gift to give for any occasions such as birthdays or “get well soon” (just be sure to give a key of your floral meanings as well).

When words are not enough these thoughtful bouquets can speak wonders.

Fiddleheads and Ruhbarb: Maine for May

May 11th, 2017 8:00 AM

By: Kathy Savoie, UMaine Extension Educator

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 May favorites such as Bulletin # 4198 Facts on Fiddleheads, Bulletin #4060 Facts on Edible Wild Greens in Maine, and Bulletin # 4266 Fruits for Health: Rhubarb.

The Center for Disease Control and Prevention (CDC) has investigated a number of outbreaks of food-borne illness picked fiddleheadsassociated with fiddleheads. The implicated ferns were eaten either raw or lightly cooked (sautéed, parboiled or microwaved).   The findings of this investigation recommend that you should cook fiddleheads thoroughly before eating (boil them for at least 15 minutes or steam for 10 – 12).

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).