Category Archives: putting food by

Fermenting Food for Better Nutrition Workshop, June 2

By Debra | Published: May 24, 2013

Fermenting Food for Better Nutrition Workshop Slow Food Seacoast Heron Pond Farm at Eastman’s Corner, Routes 150/ 107, Kensington, NH Sunday, June 2, 2013 2 – 5 pm Traditional cultures through the world eat fermented and cultured foods a regular part of their daily diet. Learn how you can easily make these foods at home [...]

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Preserving the Harvest: Rhubarb Orange Chutney, April 25

By Debra | Published: April 15, 2013

Learn the basics of canning while preserving a bit of spring in this hands-on class, Preserving the Harvest: Rhubarb Orange Chutney: Preserving the Harvest: Rhubarb Orange Chutney Kittery Adult Education Traip Academy, 12 Williams Ave, Kittery, ME Thursday, April 25, 2013 5:30 – 8:30 pm $5 + $15 materials fee Rhubarb is one of the [...]

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Become a Master Food Preserver!

By Debra | Published: April 3, 2013

Do you enjoy the art and science of food preservation? Would you like to develop expertise in food preservation? Consider becoming a Master Food Preserver! Master Food Preservers serve to extend Extension’s education programs in food preservation to adults and youth. The Master Food Preserver serves as a volunteer and resource in the community to [...]

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Savory Herb, Pepper and Garlic Jellies, April 2

By Debra | Published: March 28, 2013

Get a jump on the canning season with Savory Herb, Pepper and Garlic Jellies — this hands-on class will take you through the basics of canning: Savory Herb, Pepper and Garlic Jellies Kittery Adult Education Traip Academy, 12 Williams Ave, Kittery, ME Tuesday, April 2, 2013 5:30 – 8:30 pm $5 + $15 materials fee Herbs, [...]

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Hog Butcher & Cure Workshop, April 27–28

By Debra | Published: March 25, 2013

Giant’s Belly Farm, Resilient Roots, and Locals Sprouts Cooperative are now accepting registrations for their upcoming two-day Hog Butcher and Dry Curing workshop — learn Italian-style seam butchery and dry curing an entire pig: Hog Butcher & Cure Workshop Giant’s Belly Farm, Resilient Roots, and Locals Sprouts Cooperative Southern Maine Community College, South Portland, ME Saturday – Sunday, [...]

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The Science, Art and Lore of Pickling and Preservation, March 17

By Debra | Published: March 8, 2013

The Science, Art and Lore of Pickling and Preservation with Dr. Judith Sumner Strawbery Banke Museum Stoodley’s Tavern, 17 Hancock St, Portsmouth, NH Sunday, March 17, 2013 10am – 12pm Food preservation can be a challenge, and before refrigeration, pickling was an essential strategy for safe food storage. In this illustrated talk and demonstration, participants will [...]

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Preserving Homemade Condiments, February 25 – March 11

By Debra | Published: February 1, 2013

The UMaine Cooperative Extension is holding a series of hands-on food preservation workshops, several of which are being offered through the Kittery and Marshwood (South Berwick) Adult Education programs, including this upcoming 3-class series on Preserving Homemade Condiments: Preserving Homemade Condiments Kittery Adult Education Traip Academy, 12 Williams Ave, Kittery, ME Mondays (3 classes), February [...]

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“You Are What You Eat” Series: Roots, Root Cellar and Root Vegetables, January 28

By Debra | Published: January 24, 2013

“You Are What You Eat” Series: Roots, Root Cellar and Root Vegetables Lee Library, 7 Mast Road, Lee, NH Monday, January 28, 2013 7pm Explore what kinds of root crops are grown locally, how to grow and store the vegetables, how these fresh and stored root crops impact our health over the winter. Learn about interesting ways [...]

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What’s In Your Freezer? (said in a voice like Alec Baldwin)

By Audrey | Published: January 22, 2013

  Every year I get more efficient about preserving food. This year I narrowed down which vegetables we like to eat more and the amount of each. We used to freeze LOTS of zucchini and summer squash, since there always seems to an over flow every season.  We saved much less this season, knowing how [...]

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Food Preservation Project: Chili Garlic Ginger Paste

By Sara Zoe | Published: October 21, 2012

It’s a good thing Wild Miller Gardens and Red Manse Farm plan to bring ginger to the Winter Farmers’ Markets, because I’m not sure Abby from Wake Robin Farm would have let me be as greedy as to buy all the ginger I might want for a year at the annual one day of fresh ginger [...]

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