— By Kayla Parsons, PhD Student, RDN, University of Maine Cooperative Extension and Sydney Hauser, BS student, University of Maine Cooperative Extension If you’re from New England, you’ve likely heard of Maine’s famous crustacean, the lobster. Despite its popularity, lobsters are complex and are riddled with unknown fun facts. Use the following five unique lobster […]
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— By Alex Bosse, Nutrition Education Professional for UMaine Cooperative Extension EFNEP (Expanded Food & Nutrition Education Program) Why Use Homemade Convenience Foods? Preparing homemade convenience foods allows you to control the final product, the nutritional value, and the quality and quantity of the ingredients. You can limit fat, sodium, sugar, and additives in your […]
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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 Taco Pie recipe and recipe video. Do you love the taste of tacos but want something a little less messy? Try this Mainely Dish Taco Pie […]
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— By Kate McCarty, Food Systems Professional, University of Maine Cooperative Extension and Master Food Preserver Volunteers Abbie Perry and Tyra Hatcher Mitchell Tomatoes are one of the most popular home canned products—canned tomatoes are versatile in cooking, relatively easy (if not labor-intensive), and delicious. Whether you are canning tomatoes whole, in pieces, as juice […]
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— By Kathy Savoie, Extension Professor, University of Maine Cooperative Extension Increased interest in home food preservation, the popularity of home canning salsa, and the emergence of food blogs as easily accessible sources for recipes have created concerns about the safety of home canning recipes on food blogs. How safe are the salsa recipes found on […]
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— By Kathy Savoie, Extension Professor, University of Maine Cooperative Extension As we prepare for the summer preserving season by gathering ingredients, please remember the importance of always checking that the acidity level of vinegar is 5%. The acid from vinegar helps to ensure the safety of your home canned products. The National Center for Home […]
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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 Creamy Blueberry Shake recipe and recipe video. Even though we have had a rainy summer in Maine so far, a refreshing frozen drink is always nice! […]
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— 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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