This year the Winter Gardening Workshops will be adding a new “hands-on” component. The first four workshops will all focus on some aspect of vegetable planning. At the fifth workshop participants will be invited to bring their own detailed garden plan based on the information presented at the first four sessions. A number of Master Gardeners will be present to review each plan and make individualized recommendations. Of course, anyone can attend any of the first four workshops whether they wish to submit a plan or not. People can also attend the detailed garden planning session and observe even if they do not have a garden plan. The sixth and final workshop will be a fundraiser for the Tom Settlemire Community Garden and will feature a presentation by Master Preservers on all aspects of food preservation.
1. Vegetable Gardening ‘301’ – January 12, 2014 – Barbara
Murphy – Oxford County Extension Educator –
Planting vegetables, how to plant, what to plant, best varieties
2. Vegetable Gardening ‘302’ – January 26, 2014 – Joel Leak –
Master Gardener –
Succession planting, when to plant, extending the growing season, companion planting
3. Vegetable Gardening ‘303’ – February 9, 2014 – Various
experienced local gardeners -
Planting in small spaces, various garden designs, block planting, how best maximize your garden space
4. Vegetable Gardening ‘304’ – February 23, 2014 – Linton Studdiford & Nan Curtis, Master Gardeners -
Constructing a raised bed hoop house and starting seeds inside
5. Vegetable Gardening ‘305’ – March 9, 2014 – Various Master Gardeners -
Review of individual garden plans for the 2014 growing season
6. Exciting Fundraiser for the TSCG – March 23, 2014
Food preservation with Master Preservers Allison Duffy and
For more information: Linton Studdiford, 798-5899 or firstname.lastname@example.org
Got a turkey question? Bulletin #4213 Helpful Hints for Handling Turkeys for Thanksgiving has your answers. Turkey tips
From shopping for the turkey (fresh or frozen?), thawing the turkey, stuffing the bird (is it safe?), to roasting the turkey.
Visit the publications store here: extension publications
Watch Beth Calder and Jason Bolton in our Experts on Demand Holiday Food Safety video: utube videos
A University of Maine Cooperative Extension class was mentioned in the latest entry of the Portland Press Herald blog, “The Root: Dispatches from Maine’s food sources.” The article, titled “Food safety and preservation training with UMaine Extension crosses borders,” focused on a two-part training program offered in Falmouth to people from the Democratic Republic of Congo who came to Maine for farm business and food safety training with the UMaine Extension.
Registration is now open for the New England Vegetable & Fruit Conference
DECEMBER 17, 18, 19 2013
Welcome to November and all that it brings……Thanksgiving……food safety……balsam fir tipping, and another heating season to name a few.
UMaine Extension has a variety of publications available that may interest you; everything from agriculture, small business, home, family, and youth, gardening and lots more!
Here are just a few publications that may interest you……..
#4213 Helpful Hints for Handling Turkeys for Thanksgiving
#4107 Basics for Handling Food Safely
#4214 General Food Safety Tips for Preparing Food
#7011 Balsam Fir Tip Gathering
#7012 Making Balsam Fir Wreaths
#7210 Maine Home Energy Series
You can find many more when you visit Umaine Extension’s online Publication Catalog
The Portland Daily Sun reported the University of Maine Cooperative Extension in Cumberland County will offer a Master Gardener Training Course beginning January 31, 2014 in Falmouth. The training program will take place on 16 consecutive Friday afternoons and will focus on fruits and vegetables.
Program connects hunters with food pantries and soup kitchens across the state
AUGUSTA – With hunting season underway, Governor Paul R. LePage urges Maine hunters to consider supporting the Hunters for the Hungry Program by donating all or part of their harvest to feed families in need. The popular program provides a means for hunters in Maine, as well as other states, to donate to food pantries, soup kitchens, shelters and households with a medical need.
“The Hunters for the Hungry Program is a way that Maine hunters can pursue a sport they love and help their neighbors at the same time,” said Governor LePage. “The fact that this program has grown so steadily is both a testament to the need and the generosity of Mainers.”.
Department of Agriculture, Conservation and Forestry Commissioner Walt Whitcomb noted that since its establishment in 1996, the Hunters for the Hungry Program has grown steadily and provided thousands of nutritious meals to hungry people across the state.
“I can’t say enough about the role Maine sportsmen and women play in helping provide nutritious meals to hungry people across Maine. The Department is working to help build awareness of the great need for additional supporters and contributions that feed Maine families. Every day the Department of Agriculture, Conservation and Forestry brings citizens throughout Maine together in so many ways, and this is one of them,” said Whitcomb.
The Hunters for the Hungry Program is part of the Department’s Emergency Food Assistance Program. The Maine Department of Agriculture, Conservation and Forestry distributes donations to food pantries, soup kitchens, shelters and households with a medical need. It is done in cooperation with the Maine Department of Inland Fisheries and Wildlife’s wardens, Maine State Troopers and caring hunters, are all working towards a common goal of helping fellow Mainers.
The program accepts bear, deer and moose donations. Road kill donations are also accepted, provided the meat is not damaged. Hunters do not pay for the processing of donated meat. Meat processing costs are paid for by the Department of Agriculture, Conservation and Forestry or the charity that receives the food. Hunters choosing to keep their game can still donate a few pounds to the program. Meat processors that are interested in getting involved with the program and learning how it works should call 207-287-7513.
For more information, to donate, or to get connected to a Hunters for the Hungry participating meat processor call toll free, 1-888-4DEERME (1-888-433-3763).
The Sustainable Living Project is an opportunity for 4th-10th grade youth to learn about the elements of sustainable living and how they can use this learning opportunity to positively influence their communities. Participants will be able to attend monthly hands-on learning events conducted by the UMaine Cooperative Extension and collaborative organizations.
Monday November 11th, 2013 6:00 p.m. is an informational night for any children and their parents interested in enrolling. The event will be held at the UMaine Extension office in Cumberland County at 75 Clearwater Drive, Suite 104, Falmouth, Maine 04105. Follow up workshops will be the third Saturday of every month starting December 21st at 10 am with Winter Urban Ecology. Participants will determine future hands on learning topics and will plan and complete a service learning project in their community. There is no or minimal cost to participate. Participating in this project does not require 4-H membership; however it is strongly encouraged.
To register for the informational night and further information regarding the Sustainable Living Project, please contact Phil Jellen at 781-6099 or 1-800-287-1471 (Maine only) or email@example.com. Also, go to
http://umaine.edu/cumberland/programs/the-sustainable-living-project/ for more information.
Honeybee Disease & Pest Management Workshop:
The focus of the workshop will be on practical identification techniques and how to work with the bees to solve these issues and apply IPM management strategies.
Instructor: Master Beekeeper Erin MacGregor-Forbes
Two nights only: 6:30-8:30pm, Tuesday, November 5th & 6:30-8:30pm, Tuesday, November 12th, 2013
Class location: UMaine Extension Cumberland County office in Falmouth
Cost: $40 per person (includes handouts)
Image Description: Bee on flower
If you’ve ever wondered about how to preserve your venison, follow this link to an updated “Resources for Home Preserving Venison”.
Image Description: Brunswick Garden B, photo credit Kelly Ash