While I haven't actually been to the Portland Farmers' Market yet myself (shh! I'm going Saturday, OK?), I know we're on the verge of a produce explosion.
Alright, I'm exaggerating a little bit, but in the grand scheme of things, we're right on the cusp of fresh, sliced strawberries sprinkled with sugar for dessert, just-picked tomatoes tossed with diced peppers and homegrown cilantro for happy hour salsa, and fresh corn on the cob. These are three things I don't eat out of season, so I'm excited to welcome them back to Maine markets.
So to extend your access to Maine foods, it's time to learn how to preserve. Make your own low-sugar strawberry jam, pickle green beans with lots of garlic and hot pepper flakes, can your own tomatoes and avoid all the creepy stuff in the lining of tin cans. Through my role at UMaine Extension, I'm offering hands-on food preservation workshops that will help you learn how to do so.
In these 3-hour classes, we'll learn the basics of hot water bath canning and freezing, and you'll prepare and preserve a recipe. You'll take home a packet of recipes and instructions, a jar of whatever we make, and the confidence to prepare your own home canned goods.
Our schedule of workshops lives here and is constantly updated. If you'd like a class offered in your area, request a workshop or email me.
I hope to see you and that you're looking forward to local produce as much as I am.