The Bangor Daily News reported on a meeting at the University of Maine Cooperative Extension’s Blueberry Hill Farm in Jonesboro. About 150 growers, processors, vendors and suppliers gathered at the wild blueberry research facility to listen to David Yarborough, a blueberry specialist for UMaine Extension, discuss this year’s crop and the latest research projects. “Although we had a late start to the season, we’ve had plenty of rainfall — ample rainfall, really — and wild blueberries like cool and wet conditions,” Yarborough said. “So growing conditions have been fairly optimal.” Yarborough said Maine’s crop usually averages about 90 million pounds, and this season he expects the yield to be in the range of 90–95 million pounds.
Sarah Redmond, a Maine Sea Grant aquaculture specialist at the University of Maine’s Center for Cooperative Aquaculture Research, was interviewed for a Maine Public Broadcasting Network report about beer made with seaweed at the Marshall Wharf Brewing Co. in Belfast, Maine. David Carlson, the company’s owner, has been consulting with scientists including Redmond about using seaweed in the beverage. Redmond said if researchers can figure out how to farm seaweed on sea farms, then there will be a more sustainable source that could lead to innovation and new products, such as fertilizer, food ingredients, nutritional supplements or beer. NPR also carried the report.
University of Maine Cooperative Extension will offer a workshop for farmers on how to detect internal animal parasites from 10 a.m. to 1 p.m. Saturday, Aug. 9 at J.F. Witter Teaching and Research Center, 160 University Farm Road, Old Town.
Doctors of Veterinary Medicine Jim Weber and Anne Lichtenwalner will demonstrate how to use a microscope to identify common internal parasites of sheep, goats, llamas and alpacas. Cost is $30 per person; registration is required and space is limited to 20.
More information including how to register is online. To request a disability accommodation, call 207.781.6099 or 800.287.1471 (in Maine).
McClellan to demonstrate how to extend farmers’ market fare.
University of Maine Cooperative Extension will host cookbook author Marisa McClellan 7-9 p.m. Thursday, Aug. 21, at the UMaine Extension Cumberland County office, 75 Clearwater Drive, Suite 104, Falmouth. McClellan, who penned Preserving by the Pint: Quick Seasonal Canning for Small Spaces, will demonstrate urban canning and preserving techniques.
“Teaching city dwellers and home cooks how to extend the life of their farmers’ market purchases throughout the year is my passion,” says McClellan, who learned to can local blueberries, blackberries, and apples from her mother. In addition to canning basics, the book contains seasonal recipes. Spring includes Whole Strawberries in Vanilla Syrup and summer showcases Honey-Sweetened Apricot-Lavender Butter. Fall has Chunky Pear Preserves with Sage and winter wraps up with Quince Slices in Chai Tea Syrup.
Cost is $15 per person. To register online, visit http://umaine.edu/cumberland/programs/meet-marisa-mcclellan/.To request disability accommodations, call 207.781.6099 or 1.800.287.1471 (in Maine).
The Portland Press Herald reported on July food preservation workshops hosted by the University of Maine Cooperative Extension. The workshops teach techniques for hot water bath and pressure canning, as well as fermentation and drying of herbs, fruits and vegetables. Workshops are scheduled in Lisbon Falls, South Paris and Falmouth. The cost is $15 per person for materials, and registration can be completed online.
University of Maine Cooperative Extension is offering a Cooking for Crowds workshop 12–4 p.m. Thursday, Aug. 7, at the UMaine Extension Penobscot County office, 307 Maine Ave., Bangor.
Learn up-to-date methods for safely preparing, handling and serving food for large groups, including at soup kitchens, church functions, food pantries and community fundraisers. The workshop meets Good Shepherd Food Bank food safety training requirements. It covers the following food safety guidelines: planning and purchasing; storing food supplies; preparing food; transporting, storing and serving cooked foods; and handling leftovers.
Cost is $15 per person; scholarships are available. Register online or bring a check to class. For more information, or to request a disability accommodation, call Viña Lindley at 207.342.5971 or 800.287.1426 (in Maine).
David Handley, a University of Maine Cooperative Extension specialist of vegetables and small fruits at UMaine’s Highmoor Farm in Monmouth, and Renae Moran, a tree fruit specialist with UMaine Extension, were interviewed for a Maine Public Broadcasting Network report titled “Climate change presents Maine farmers with new challenges.” Handley spoke about testing new crops for the region, such as grapes, as the climate changes. Moran, who is currently testing several varieties of peaches, plums and cherries, warns climate change is unpredictable and more research is needed before any farmer is recommended to make a big investment in traditionally warmer weather fruits.
The University of Maine Cooperative Extension’s Maine Harvest for Hunger program was the focus of the latest installment of the “Backyard Gardener” series on WVII (Channel 7). John Jemison, a soil and water quality specialist with UMaine Extension, spoke about the importance of the program that provides produce and recipes for those in need. This week, Master Gardener Volunteers at the Orono Community Garden will harvest greens for about 50 local senior citizens. Since Maine Harvest for Hunger began about 15 years ago, it has provided more than 1.6 million pounds of food for community members, according to the report.
The St. John Valley Times reported the University of Maine Cooperative Extension and the Maine Potato Board will sponsor the “Potatoes for the Health of it” potato-cooking contest July 27 at the 2014 Northern Maine Fair in Presque Isle. Participants are asked to prepare a heart-healthy recipe using the Maine potato as a primary ingredient. Recipes must contain no more than 30 percent fat and no more than 140 mg sodium per serving, feature Maine potatoes and use ingredients that are readily available. Recipe categories are soups, salads, breads, casseroles, desserts and miscellaneous.
University of Maine Cooperative Extension is offering a Cooking for Crowds workshop from 12pm-4pm on Thursday, August 7, at the UMaine Extension Penobscot County office, 307 Maine Avenue, Bangor.
Learn up-to-date methods for safely preparing, handling and serving food for large groups, including at soup kitchens, church functions, food pantries and community fundraisers. The class meets the Good Shepherd Food Bank food safety training requirements. The workshop covers the following food safety guidelines: planning and purchasing; storing food supplies; preparing food; transporting, storing and serving cooked foods; and handling leftovers.
Cost is $15 per person; scholarships are available. Register online at umaine.edu/food-health/food-safety/cooking-for-crowds/ or bring a check to class. For more information, or to request a disability accommodation, call Viña Lindley at 207.342.5971 or 800.287.1426 (in Maine).