— By Kathy Savoie, Extension Professor, University of Maine Cooperative Extension Fiddleheads—you either love them or don’t want them anywhere near your plate! My family loves them, so we’ve had many spring adventures along riverbanks, streams, and brooks during early May in pursuit of these delicacies. Like all enthusiasts, I can’t reveal my secret place. […]
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— By Kate McCarty, Food Systems Professional, University of Maine Cooperative Extension Planting a Preserving Garden Early spring is a great time to plan your garden for the upcoming season. This year, plan to grow a little extra so you can preserve fresh vegetables for later use. Plan ahead and plant vegetables that are easy […]
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— By Kate McCarty, Food Systems Professional, University of Maine Cooperative Extension Freezing is the unsung workhorse of summertime preserving. Freezing fruits and vegetables can take less time than canning and results in a product that is closer to fresh than a canned product. A few tips will help make sure your frozen foods are top-quality […]
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— By Kate McCarty, Food Systems Professional, University of Maine Cooperative Extension Green beans and cucumbers are starting to appear in Maine gardens and at farmers markets, which means it’s time to kick off pickling season. Our tips will help you create high-quality and delicious pickled vegetables of all kinds, from classics like dill pickles and […]
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By Kathy Savoie, Extension Educator, University of Maine Cooperative Extension To say that I am excited for strawberry picking season is an understatement. I’ve missed out on Maine’s pick-your-own (PYO) strawberry season for the past two years and I can’t wait to get to the fields! If you’re wondering where to find local pick-your-own berries, […]
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By Kate McCarty, Food Systems Professional, University of Maine Cooperative Extension Pressure canning is the only way to achieve home canned jars of our favorite Maine vegetables like corn, peas, potatoes, and carrots. Due to vegetables’ low acidity, improperly home canned jars of these foods can create the conditions for the hazardous botulinum toxin to […]
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By Kate McCarty, Food Systems Professional, University of Maine Cooperative Extension Now that the calendar has turned to 2022, it’s time to make sure you’re on track to use up last year’s canned goods. Whether you’re a novice or veteran canner, it’s important to use your home canned goods within one year for best quality. […]
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— By Kathy Savoie, Extension Educator, University of Maine Cooperative Extension As I transition to a new season in my new home, I find myself pondering the best space to store my winter squash cache. After having lived in the same older home for 25 years, where I had nailed down the best microclimates for […]
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— By Eva Holmes, UMaine Extension Master Food Preserver Volunteer If you are looking for a low-carb, low-calorie alternative to potato chips, give dehydrated cucumber and zucchini slices a try! I was very skeptical but now I find these hard to stop eating once I start. Recipe Cut a cucumber or two into thin slices. […]
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— By Kathy Savoie, Extension Educator, University of Maine Cooperative Extension I read all the nutrition books when my youngest was an infant. We did all the “right” things and were so proud to have a little one who would eat beet greens like candy! Then, it happened—somewhere between the ages of 2 and 3 […]
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