— By Kathy Savoie, Extension Professor, University of Maine Cooperative Extension Make the most of the upcoming bounty of green beans from your garden or local farm by preserving dilly beans! Dilly beans are typically pickled green beans, but you can also use any other variety of bush/pole beans like yellow or purple beans. The […]
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— By Kayla Parsons, MS, RDN, Ph.D. Student, University of Maine Cooperative Extension Eating a diet filled with various fruits and vegetables has many health benefits, but produce should always be washed prior to eating. Consuming unwashed produce can cause foodborne illness, such as E. Coli, Listeria, and Salmonella. Washing produce is quick, it takes […]
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— By Alice Cantrell, EFNEP Community Education Assistant – Somerset County, ME Making your own stock to use in cooking is a great habit to get into. Not only will you be reducing food waste but also creating a healthy base that is widely versatile for many recipes. You can avoid throwing away your onion […]
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— By Alex Gayton, Assistant EFNEP Coordinator & Social Media Coordinator, Expanded Food Nutrition and Education Program (EFNEP), University of Maine Cooperative Extension Visit EFNEP’s recipe website for the Rhubarb Muffins recipe and recipe video. Growing up, my grandparents always had a rhubarb plant growing at their camp. I never really knew what it was. […]
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— By Kate McCarty, Food Systems Professional, University of Maine Cooperative Extension Dome lids play an important role in home canning. They, along with a screw band, protect your food from spoilage by creating a vacuum seal that forms during the canning process. So it’s important to prepare and apply dome lids and screw bands […]
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— By Kathy Savoie, Extension Professor, University of Maine Cooperative Extension With any luck, the late May frosts haven’t damaged the upcoming, highly anticipated strawberry season in Maine. I live in a town that has an amazing pick-your-own (PYO) strawberry field, and you know it’s open by the volume of cars driving through our small […]
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— By Laurie Colton, EFNEP Community Education Assistant You might often hear, eat your greens! Today I love most greens but I haven’t always. Growing up, the only way I would eat Swiss chard was to mix it in fresh mashed potatoes and butter. I’ve since learned to love leafy greens and if I had […]
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— By Alex Gayton, Assistant EFNEP Coordinator & Social Media Coordinator, Expanded Food Nutrition and Education Program (EFNEP), University of Maine Cooperative Extension Visit EFNEP’s recipe website for the Spinach Pie (Crustless) recipe and recipe video. When I am at the grocery store I debate whether or not I am going to purchase a small […]
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— By Kathy Savoie, Extension Professor, University of Maine Cooperative Extension and Kate Yerxa, Extension Professor, University of Maine Cooperative Extension This is the final blog post in the series focused on being more physically active. Each blog in the series will build on the information in the previous blog post to help you build […]
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— By Kayla Parsons, MS, RDN, Ph.D. Student, University of Maine Cooperative Extension Prebiotics and probiotics play an important role in benefiting our gut health. Gut health refers to the health of our gut microbiome—the bacteria that lines our digestive tract. Some of the types of bacteria in our gut microbiome are good for our […]
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