Website offers Maine food facts for May

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The University of Maine Cooperative Extension offers information and workshops to help consumers find, grow, use, preserve, and store seasonal fruits and vegetables in Maine. Market-fresh rhubarb is one of many May foods. Courtesy of UMaine Cooperative Extension

ORONO – The University of Maine Cooperative Extension offers information and workshops to help consumers find, grow, use, preserve and store seasonal fruits and vegetables in Maine. May offers include:

• Facts about fiddleheads

• Facts About Edible Wild Vegetables in Maine

• Fruits for health: rhubarb

• Spring Fridge Pickles

UMaine Extension educator Kathy Savoie demonstrates new techniques for cooking, freezing, and marinating fiddleheads in a video. Fern heads in particular require precise cooking methods – boiling for at least 15 minutes or steaming for 10-12 minutes to reduce the risk of foodborne illness associated with raw and undercooked fern heads.

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People can prepare for the arrival of Maine’s seasonal foods by attending an upcoming food preservation workshop or signing up to the Spoonful blog to receive food and nutrition information in bite-size pieces.

Bulletins can be downloaded or ordered at extension.umaine.edu/publications. More information is also available by contacting 207-581-3188, 800-287-0274 in Maine, or [email protected].

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