The Lewiston Farmers' Market

Top 10 Ways To Eat Healthy in 2012

noreply@blogger.com (Lewiston Maine Farmers' Market) — Wed, 25 Jan 2012 03:38:00 +0000

First, We'd like to thank everyone for making our first market of 2012 such an incredible success! We are thrilled to see so many community members embracing the farmers market, healthy eating, and the buy local habit.

Another big thank you goes out to everyone who contributed their ideas for our Top 10 list. In case you were not able to get a copy of the list at the market, we've reprinted it below and added a link for downloading it in pdf format. Please feel free to share and to add even more ideas by commenting on this post.

Top 10 Ways To Eat Healthy In 2012!

“Eating Healthy” consistently ranks in the top 5 most popular New Year's resolutions. Adding healthy foods to your diet does not have to be difficult or complicated. Making a few simple changes can have an incredible effect on your health.

Remember, YOU are in charge. Make your changes one at a time, or go for the gusto! Choose those items that work best for you. Thanks to all of the community members who sent in their tips & tricks for incorporating healthy eating into their life. Here are our top 10.

CLICK HERE to download a copy of our Top 10.

Choose fresher, healthier alternatives to foods you enjoy.
“We have a very picky almost 3 year old who attends daycare. Packing healthy lunches for her has been our biggest challenge, but we have discovered that she loves peanut butter sandwiches. At first, I was unsure about having her eat them on a regular basis until I discovered that Axis health food store in Auburn will grind fresh peanuts into peanut butter. We have been making her sandwiches with their peanut butter and whole wheat flax seed bread. It eases my mind to know that she is eating healthy and is happy with her school lunch.”

Choose local pastured meats. (for those who eat meat)
Maine has no shortage of local, licensed meat producers. Local, pastured meat, as opposed to nationally supplied, cooped up, never see the light of day or a field meat, has been shown to have a much higher concentration of beneficial nutrients and comes without antibiotics and contaminants. When you buy your meat from a local farmer, you can talk with him/her about how the animals were raised and what they ate. Many times, you can even visit the farms to see for yourself.

Add fresh local milk and dairy products to your diet.
Probiotics are all the rage now, but farmers and local food feasters have enjoyed their benefits for quite some time. As national brands attempt to artificially add probiotics to their products, farm fresh milk and yogurt already have these in ample supply. Basically, probiotics are the beneficial enzymes and bacteria that help you to digest your food and extract the maximum amount of nutrients from what you eat.

Choose herbal teas instead of soda and juice.
Soda should be completely eliminated from your diet. It is really not food, but rather a “food like” substance made up of sugar, water, and a soupy mix of chemicals. However, you do not need to go without strong (and even sweet) flavors. Check out the tea aisle of your local grocery store and you will discover many wonderful and fruity flavors. Brew up a batch as ice tea and keep it on hand. If you must sweeten your drinks try honey or stevia.

“I try and substitute soda and even most premixed ice teas (they're all riddled with corn syrup!) for the real deal: tea and honey...yes, the honey is expensive initially...but the health and savings are benefits in the end.”

Jason Reithmann – Auburn

Eat At Home More Often.
When you prepare your meals at home, you can truly control what goes into them. Replacing fast food and restaurant meals with home cooked ones will save you money and help you on your journey to healthy eating. You can choose to entirely eliminate eating out, or follow Robin's example.
“I am trying to limit eating out to just twice a week. All other meals are homemade with as much local, organic foods as possible.” Robin - Turner

Add, Rather Than Take Away.

If eliminating some foods is just too difficult for you right now, then try focusing on adding in more healthy foods. Add at least 2 raw fruit or vegetable snacks to your daily diet (in addition to those you have with your meals.) You may find that by adding in healthy foods, you will naturally start to decrease the amount of unhealthy foods you eat each day.

“I add chia seeds and ground flax seeds to my oatmeal every morning. Giving me that extra boost of antioxidants and protein. Its an easy thing to do.”

Tracey – Sabattus

Choose local organic produce.
Local, organic produce has been shown to have a higher level of nutrients than it's conventionally grown, well traveled counterparts...and you get to avoid eating pesticides.
“I used to think that I couldn't afford to buy organic produce, but then I started keeping track of how often we threw away food. Now we plan our meals so that we have fewer leftovers, and we also plan the menu so that leftovers will be used in a meal the same week. Once we realized we needed less food, we had more money to buy better food.”

Get To Know Your Freezer.
Instead of a place where foods go to be forgotten or as a repository for prepackaged food like substances, reacquaint yourself with your freezer and start to use it as a tool for making food preparation easier. If you are making soup, make a large batch and freeze half for later. Freeze grated zucchini or carrot for future yummy quick breads or soups. You can even freeze leftovers right away in meal sized servings for a “left over night” once a week to give yourself a break from cooking.
“We make big batches of soups and pesto and dips to freeze. My favorite: shred carrots and freeze them in bags in 4-cup measures. That's how much I need to make my favorite carrot bread recipe. Quick, easy, healthy, delicious.”

Eat More Than 3 Meals A Day.
That's right, I'm telling you to eat more. Your body uses a lot of energy for digestion. Breaking your meals into smaller, more frequent meals can help you to boost your metabolism, and lessen the strain on your digestive tract organs.
“Changing my eating habits from 3 times per day to 5 times per day has greatly increased my metabolism and burn additional calories. I now truly enjoy eating more times per day, and planning smaller meals and snacks.”

10. Fill Half Your Plate With Fruits & Vegetables

This is probably the single most important thing you can do to improve your health in the new year. Fruits and vegetables are filled with vitamins, minerals, fiber, and other nutrients that you simply can't get from any other source. You can always eat them raw, or check out our blog or facebook page for more fruit and vegetable recipes. This year, try to expand beyond the fruits and vegetables that you normally eat and try some new ones. *Remember, in season, local produce always has the most nutrients.

NOTE: This list is not intended to be medical advice or a complete list, but rather a compilation of the shared knowledge and experience of community members and those enjoying the benefits of the journey to healthy eating.

Who Will Be At The Winter Farmers Market Today?

noreply@blogger.com (Lewiston Maine Farmers' Market) — Thu, 15 Dec 2011 17:13:00 +0000

Tonight is our big Winter Market Holiday Extravaganza (5pm - 7:30pm.) We are excited to bring you music by Jan Kendall Mayes, great hot food at our Winter Market Cafe and of course, our wonderful vendors offering Maine grown/made products.

Who will be at the market today? Bring your shopping list and pick up your one of a kind gifts and yummy food from these fine vendors:

Art Van

Bella Girl Bakery, LLC

Beth's Pottery

Bread n' More Bakery

The Bread Shack

Bubier Family Farm

Clay Hill Farm
Hawa's Fresh Start Farm

Hometown Historyworks

Hummingbird Farm Greenhouse

Jillson's Farm

Kidd's Hillbilly Farm

Luscious Live Lobster

Mainely Soap

Maplecrest Lillies

Phoenix Farm

Piper Ranch

Pretzel Logic
Revelation Massage

Spring Day Creamery

Streaked Mountain Herbs & Crafts

Sugar Tree Maine

Valley View Farm

Wrinkle In Thyme Farm

You Don't Have To Be A "Foodie" To Enjoy Great Food

noreply@blogger.com (Lewiston Maine Farmers' Market) — Wed, 14 Dec 2011 21:56:00 +0000

You don't have to be a "Foodie" to enjoy great local food!

Fresh local food is more than a movement. It is simply a way of life, or more specifically, one of many ways to fully enjoy life. Food knows no political or social boundaries. Everyone needs it. Everyone participates in the food economy.

You don't have to be a card carrying urban homesteader, live in a "green" home, or drive an electric car to enjoy the bounty of fresh local food we have here in Maine. You don't have to know anything about comparable nutrient densities to know that food from a local farm will be fresher than food that traveled to your plate from half way around the world. And you certainly don't have to be a master gardener or tree hugging lefty (although they are welcome too) to be welcomed at the Lewiston Farmers Market.

Yes, the community members involved with the farmers market are passionate about food security and sustainable agriculture. Some are bona fide tree hugging lefties, some are conservatives, and some hang out in the middle, but all of them come together to share great food.

So please do come and join us, ask questions if you want to, or just stop by, say hello, and enjoy some of the great food available. Life is too short and there are too many times when people are divided into their separate idea camps. Fortunately, food brings us together and gives us all a shining moment of agreement.

Next Winter Market: Thursday, December 15th, 5:00-7:30pm

Getting More Out of Your Fruits & Veggies: Storing without plastic

noreply@blogger.com (Lewiston Maine Farmers' Market) — Mon, 05 Dec 2011 16:02:00 +0000

Are you trying to add more fruits and vegetables to your diet, only to end up with spoiled produce in your refrigerator? Well, here are some great tips from our friends at the Berkley Farmers' Market on how to store your fruits and vegetables, increase the "shelf-life," and do it all without using toxic plastics.

You will notice that many of the storage methods listed involve a damp cloth. I have found large cloth napkins are perfect for this use. Most importantly, check on your fruits and vegetables regularly. They get lonely and seem to retaliate by spoiling when ignored.

We tend to think of our refrigerators as a magic box that preserves food. However, it can dry vegetables out, causing them to shrivel. Some produce items in fact, store longer when not put into the refrigerator. The side benefit to storing items on your counter is that you see them and don't forget to use them.

You can download a printable copy of the list here.

Fruit:
Apples‐ store on a cool counter or shelf for up to two weeks. For longer storage in a cardboard box in the fridge.
Citrus‐ store in a cool place, with good airflow, never in an air‐tight container.
Apricots‐ on a cool counter to room temperature or fridge if fully ripe
Cherries‐store in an airtight container. Don’t wash cherries until ready to eat, any added moisture encourages mold.
Berries- Don’t forget, they’re fragile. When storing be careful not to stack too many high, a single layer if possible. A paper bag works well, only wash before you plan on eating them.
Dates‐dryer dates (like Deglet Noor) are fine stored out on the counter in a bowl or the paper bag they were bought in.
Moist dates (like Medjool) -need a bit of refrigeration if they’re going to be stored over a week, either in cloth or a paper bag‐ as long as it’s porous to keeping the moisture away from the skin of the dates.
Figs‐ Don’t like humidity, so, no closed containers. A paper bag works to absorb excess moisture, but a plate works best in the fridge up to a week un‐stacked.
Melons‐ uncut in a cool dry place, out of the sun up to a couple weeks. Cut melons should be in the fridge, an open container is fine.
Nectarines‐ (similar to apricots) store in the fridge is okay if ripe, but best taken out a day or two before you plan on eating them so they soften to room temperature.
Peaches(and most stone fruit)‐ refrigerate only when fully ripe. More firm fruit will ripen on the counter.
Pears‐ will keep for a few weeks on a cool counter, but fine in a paper bag. To hasten the ripening put an apple in with them.
Persimmon‐Fuyu‐(shorter/pumpkin shaped): store at room temperature.
Hachiya‐ (longer/pointed end): room temperature until completely mushy. The astringentness of them only subsides when they are completely ripe. To hasten the ripening process place in a paper bag with a few apples for a week, check now and then, but don’t stack‐they get very fragile when really ripe.
Pomegranates‐ keep up to a month stored on a cool counter.
Strawberries‐ Don’t like to be wet. Do best in a paper bag in the fridge for up to a weekcheck the bag for moisture every other day.

Veggies:
Always remove any tight bands from your vegetables or at least loosen them to allow them to breath.

Artichokes‐ place in an airtight container sealed, with light moisture.
Asparagus‐ place them loosely in a glass or bowl upright with water at room temperature. (will keep for a week outside the fridge)
Avocados‐ place in a paper bag at room temp. To speed up their ripening‐ place an apple in the bag with them.
Arugula‐ arugula, like lettuce, should not stay wet! Dunk in cold water and spin or lay flat to dry. Place dry arugula in an open container, wrapped with a dry towel to absorb any extra moisture.
Basil‐ is difficult to store well. Basil does not like the cold, or to be wet for that matter. The best method here is an airtight container/jar loosely packed with a small damp piece of paper inside‐left out on a cool counter.
Beans, shelling‐ open container in the fridge, eat ASAP. Some recommend freezing them if not going to eat right away
Beets‐ cut the tops off to keep beets firm, (be sure to keep the greens!)by leaving any top on root vegetables draws moisture from the root, making them loose flavor and firmness. Beets should be washed and kept in and open container with a wet towel on top.
Beet greens‐ place in an airtight container with a little moisture.
Broccoli‐ place in an open container in the fridge or wrap in a damp towel before placing in
the fridge.
Broccoli Rabe‐ left in an open container in the crisper, but best used as soon as possible.
Brussels Sprouts‐ If bought on the stalk leave them on that stalk. Put the stalk in the fridge or leave it on a cold place. If they’re bought loose store them in an open container with a damp towel on top.
Cabbage‐ left out on a cool counter is fine up to a week, in the crisper otherwise. Peel off outer leaves if they start to wilt. Cabbage might begin to loose its moisture after a week , so, best used as soon as possible.
Carrots‐ cut the tops off to keep them fresh longer. Place them in closed container with plenty of moisture, either wrapped in a damp towel or dunk them in cold water every couple of days if they’re stored that long.
Cauliflower‐ will last a while in a closed container in the fridge, but they say cauliflower has the best flavor the day it’s bought.
Celery‐ does best when simply places in a cup or bowl of shallow water on the counter.
Celery root/Celeriac‐ wrap the root in a damp towel and place in the crisper.
Corn‐ leave unhusked in an open container if you must, but corn really is best the day it’s picked.
Cucumber‐ wrapped in a moist towel in the fridge. If you’re planning on eating them within a day or two after buying them they should be fine left out in a cool room.
Eggplant‐ does fine left out in a cool room. Don’t wash it, eggplant doesn’t like any extra moisture around its leaves. For longer storage‐ place loose, in the crisper.
Fava beans‐ place in an air tight container.
Fennel‐ if used within a couple days after it’s bought fennel can be left out on the counter, upright in a cup or bowl of water (like celery). If wanting to keep longer than a few days place in the fridge in a closed container with a little water.
Garlic‐ store in a cool, dark, place.
Green garlic‐an airtight container in the fridge or left out for a day or two is fine, best before dried out.
Greens‐ remove any bands, twist ties, etc. most greens must be kept in an air‐tight container with a damp cloth‐ to keep them from drying out. Kale, collards, and chard even do well in a cup of water on the counter or fridge.
Green beans‐ they like humidity, but not wetness. A damp cloth draped over an open or loosely closed container.
Green Tomatoes‐ store in a cool room away from the sun to keep them green and use quickly or they will begin to color.
Herbs- a closed container in the fridge to kept up to a week. Any longer might encourage mold.
Lettuce‐ keep damp in an airtight container in the fridge.
Leeks‐leave in an open container in the crisper wrapped in a damp cloth or in a shallow cup of water on the counter (just so the very bottom of the stem has water).
Okra‐ doesn’t like humidity. So a dry towel in an airtight container. Doesn’t store that well, best eaten quickly after purchase
Onion‐ store in a cool, dark and dry, place‐ good air circulation is best, so don’t stack them.
Parsnips‐an open container in the crisper, or, like a carrot, wrapped in a damp cloth in the fridge.
Potatoes‐ (like garlic and onions) store in cool, dark and dry place, such as, a box in a dark corner of the pantry; a paper bag also works well.
Radicchio‐ place in the fridge in an open container with a damp cloth on top.
Radishes‐ remove the greens (store separately) so they don’t draw out excess moisture from the roots and place them in a open container in the fridge with a wet towel placed on top.
Rhubarb‐wrap in a damp towel and place in an open container in the refrigerator.
Rutabagas‐ in an ideal situation a cool, dark, humid root cellar or a closed container in the crisper to keep their moisture in.
Snap peas‐ refrigerate in an open container
Spinach‐ store loose in an open container in the crisper, cool as soon as possible. Spinach loves to stay cold.
Spring onions‐ Remove any band or tie and place in the crisper.
Summer Squash‐ does fine for a few days if left out on a cool counter, even after cut.
Sweet peppers‐ Only wash them right before you plan on eating them as wetness decreases storage time. Store in a cool room to use in a couple a days, place in the crisper if longer storage needed.
Sweet Potatoes‐ Store in a cool, dark, well‐ventilated place. Never refrigerate‐‐sweet potatoes don’t like the cold.
Tomatoes‐ Never refrigerate. Depending on ripeness, tomatoes can stay for up to two weeks on the counter. To hasten ripeness place in a paper bag with an apple.
Turnips‐ remove the greens (store separately) same as radishes and beets, store them in an open container with a moist cloth.
Winter squash‐store in a cool, dark, well ventilated place. Many growers say winter squashes get sweeter if they’re stored for a week or so before eaten.
Zucchini‐ does fine for a few days if left out on a cool counter, even after cut. Wrap in a cloth and refrigerate for longer storage.

Join Us For A Holiday Extravaganza!

noreply@blogger.com (Lewiston Maine Farmers' Market) — Fri, 02 Dec 2011 15:16:00 +0000

While “Buy Local” campaigns seem to be gaining momentum around the country this year, Mainers have long valued locally made products. The Lewiston/Auburn area has a wealth of small owner/operated businesses for holiday shoppers to choose from. On Thursday, December 15th, we are turning the Winter Farmers Market into a Holiday Extravaganza, making it easy for area residents to shop for a home grown holiday.

Join us and find hand-crafted unique foods, gifts, and even gift certificates. Stock up on Maine grown and Maine made products including fresh fruits and veggies, pasture-raised meats, eggs, seafood, fresh milk and artisan cheeses. Buy bread and baked goods to freeze for the holidays, maple products, and one of a kind sweets. Find unique gifts like hand crafted soaps, pottery, fiber arts, cards, holiday wreaths, herbs and herbal products.

The Lewiston Farmers Market has become more than a simple shopping destination. The market is a great, family friendly event. Bring your appetite and have dinner at the Winter Market Cafe, serving hot soup, bread and salad combos at affordable prices. Enjoy live music as well from local favorite Jan Kendall Mayes.

The December Holiday Extravaganza will run from 5:00pm to 7:30pm on Thursday, December 15th at the St. Mary's Nutrition Center (208 Bates Street.) Additional parking is available in the parking lot to the right of St. Patrick's church.

For questions or directions, please call 207-513-3848.

As always, the Lewiston Winter Farmers Market accepts credit, debit, and EBT(foodstamp) cards.

Opening Day Is Here!!!

noreply@blogger.com (Lewiston Maine Farmers' Market) — Thu, 17 Nov 2011 14:44:00 +0000

Well, the wait is almost over! Opening day for the Lewiston Winter Farmers Market is here.

Vendors will be setting up soon and the finishing touches are going up at the St. Mary's Nutrition Center.

In addition to all the festivities already planned, we just learned that Sugar Tree Maple will be joining us offering real Maine Maple Cotton Candy. Yummy!

You will want to get there early for the best selection, but remember the doors will not open until 5:00pm.

The side entry door is the best door to use (left side of the building.) 208 Bates St.

Here is a complete list of the vendors available for this evening.

Art Van	Emery Farm	Meadow Ridge Perennials
Balfour Farm	Fresh Start Farms	Phoenix Farm
Bella Girl Bakery	Hometown Historyworks	Piper Ranch
Beth's Potter	Hummingbird Farm	Pretzel Logic
Bread n' More Bakery	Kidd's Hillbilly Farm	Revelation Massage
The Bread Shack	Luscious Live Lobsters	Spring Day Creamery
Bubier Family Farm	Mainely Soap	Streaked Mountain Herbs and Crafts
Clay Hill Farm	Maplecrest Lilies	Sugar Tree Maple
The Winter Market Cafe		Valley View Farm

Countdown To The Grand Opening!

noreply@blogger.com (Lewiston Maine Farmers' Market) — Sun, 13 Nov 2011 23:34:00 +0000

We are literally counting down the seconds until our grand opening for the Lewiston Winter Farmers Market!

Be sure to join us this Thursday (Nov. 17th) from 5:00pm - 7:30PM at the St, Mary's Nutrition Center for music, dinner, and all of the fresh Maine grown/raised food, art, and products you can carry!

Grab your friends, family, and even a total stranger and head on over. We have over 20 vendors, music by Robin Rockett and Jason Moreau, and the popular Winter Market Cafe serving hot soup, bread, and salad combos.

Bring your camera and be sure to post photos of your friends and family enjoying the market on our facebook page. We will also add those pics to our WCSH6 community page.

Why My $5 Bar Of Soap Costs Me Less Than Your $1 Bar

noreply@blogger.com (Lewiston Maine Farmers' Market) — Sun, 23 Oct 2011 02:04:00 +0000

I'm not ashamed to admit that I am more than thrifty...I'm downright cheap. Let's call it hyper-thrifty. I'm so ~~cheap~~ hyper-thrifty that I have been known to pass up a beautiful $5 sweater at the thrift store because it doesn't have the right color tag to make it half price.

If I'm so thrifty, then why do I buy my soap at the farmers market for $4 and $5 a bar? What if I told you that my $5 bar of soap costs me less than your $1 bar of soap from a local big name discount store?

Beyond the obvious health implications of buying soap made with non-toxic and pronounceable ingredients, there is a straight forward, undeniable economic benefit to my choice. When I buy my soap, I do it with a simple trip to the farmers market where I also pick up my meat, dairy products, and veggies. There are no bins of cheap toys, trinkets, or snacks to catch my eye and tug at my wallet.

Cropped & stamped to protect the not so innocent.

Think back to your last trip to one of those big name discount stores. Did you make it out of the store with only the items you intended to buy? Of course not! These stores are designed to tempt you at every turn with "great deals" on many items you don't need and weren't even thinking of buying in the first place. I'm sure that someone somewhere is disciplined enough to only purchase their needed items, but I haven't met that person yet.

When you leave the discount store with an extra $10-$25 worth of "stuff," was that $1 bar of soap really a great deal? I don't think so. If you usually walk out of big name discount stores with more than $4 worth of unneeded junk, then consider the benefits of treating yourself to the wonderful handcrafted soaps of Maine-ly Soap, Hummingbird Farm, and the Kidds Hillbilly Farm, while still spending less in the long run.

Someday, I'll venture into making my own, but for the moment I am perfectly happy to leave that up to the artisans at the Lewiston Farmers Market.

Storing The Harvest: Freezing Vegetables

noreply@blogger.com (Lewiston Maine Farmers' Market) — Sat, 15 Oct 2011 16:44:00 +0000

Freezing Vegetables

Freezing is an excellent way to preserve fresh vegetables. The quality of frozen vegetables depends on the quality of the fresh products and how they are handled from the time they are picked until they are ready to eat. It is important to get the product from the Garden to the freezer in as short a time as possible. It is important, also, to start with high-quality vegetables, as freezing will not improve the product's quality.

When deciding what to freeze, consider what produce is readily available, what vegetables your family eats the most, and what you plan to use them for. Here are just a few examples:

Cubed potatoes are great to have on hand if you like fried potatoes or potato soup.
Potatoes cut into chunks can easily be made into mashed potatoes.
Broccoli florets are great for quiches or soups.
Frozen peas and corn can easily be thawed and heated in a bowl of water in the microwave.
Shredded zucchini is great for zucchini bread (just be sure to measure and freeze it in bags that match the quantity needed for your favorite recipe.)
Cooked and pureed pumpkin for pies or pumpkin bread.
Cooked and pureed squash for soup.

Quick Facts...

The quality of frozen vegetables depends on the quality of the fresh produce.
Blanching and prompt cooling are essential in preparing most vegetables, except herbs and green peppers, for freezing.
Blanch vegetables by placing them in boiling water or steam.
There are two basic packing methods recommended for frozen vegetables: dry pack and tray pack.
Most vegetables maintain high quality for 12 to 18 months at 0 degrees F.

Most importantly...have fun! Storing the harvest will allow you to enjoy the garden or farmers market bounty throughout the winter.

Blanching and prompt cooling are necessary steps in preparing practically every vegetable, except herbs and green peppers, for freezing. The reason is that heating slows or stops the enzyme action. Enzymes help vegetables grow and mature. After maturation, however, they cause loss of quality, flavor, color, texture and nutrients. If vegetables are not heated enough, the enzymes continue to be active during frozen storage and may cause the vegetables to toughen or develop off-flavors and colors. Blanching also wilts or softens vegetables, making them easier to pack. It destroys some bacteria and helps remove any surface dirt.

Selecting Freezing Containers

Select containers best suited to the vegetable. Square or rectangular flat-sided containers make the best use of freezer space. Good quality moisture- and vapor-proof packaging materials made of glass or rigid plastic are best. They prevent drying of the food during freezer storage. Moisture- and vapor-resistant bags and waxed cartons designed for freezing also retain satisfactory quality.

Selecting and Preparing Vegetables

Use vegetables at peak flavor and texture. When possible, harvest in the cool part of the morning and freeze within two hours. Wash vegetables thoroughly in cold water, lifting them out of the water as grit settles to the bottom of the washing container. Sort by size for blanching and packing.

Blanching Vegetables

Most vegetables may be blanched in boiling water or steam.

Blanching in Boiling Water

To blanch vegetables in boiling water, bring at least 1 gallon of water to a rapid boil in a blancher or large kettle with a lid. Lower a pound of prepared vegetables placed in a metal basket or cheesecloth bag into the boiling water and cover with a lid. Start counting time as soon as the vegetables are in the boiling water. Keep heat on high for the total blanching time specified in Table 1.

Follow the recommended blanching time for each vegetable. Underblanching may stimulate enzyme activity and could be worse than no blanching. Prolonged blanching causes loss of vitamins, minerals, flavor and color.

Blanching Times*

Vegetable	Blanching Time (minutes)
Artichoke-Globe (Hearts)	7
Artichoke-Jerusalem	3-5
Asparagus Small Stalk Medium Stalk Large Stalk	2 3 4
Beans-Snap, Green, or Wax	3
Beans-Lima, Butter, or Pinto Small Medium Large	2 3 4
Beets	cook
Broccoli (flowerets 11/2 inches across) Steamed	3 5
Brussel Sprouts Small Heads Medium Heads Large Heads	3 4 5
Cabbage or Chinese Cabbage (shredded)	1 1/2
Carrots Small Diced, Sliced or Lengthwise Strips	5 2
Cauliflower (flowerets, 1 inch across)	3
Celery	3
Corn Corn-on-the-cob Small Ears Medium Ears Large Ears Whole Kernel or Cream Style (ears blanched before cutting corn from cob)	7 9 11 4
Eggplant	4
Greens Collards All Other	3 2
Kohlrabi Whole Cubes	3 1
Mushrooms Whole (steamed) Buttons or Quarters (steamed) Slices steamed)	5 3 1/2 3
Okra Small Pods Large Pods	3 4
Onions (blanch until center is heated) Rings	3-7 10-15 seconds
Peas-Edible Pod	1 1/2-3
Peas-Field (blackeye)	2
Peas-Green	1 1/2
Peppers-Sweet Halves Strips or Rings	3 2
Potatoes- (small or chunks) Potates - cubed	3-5 2
Pumpkin	cook
Rutabagas	3
Soybeans-Green	5
Squash-Chayote	2
Squash-Summer	3
Squash-Winter	cook
Sweet Potatoes	cook
Turnips or Parsnips Cubes	2

*blanching times are for water blanching unless otherwise indicated.

Recipe Round Up!

noreply@blogger.com (Lewiston Maine Farmers' Market) — Fri, 07 Oct 2011 14:41:00 +0000

Over the next couple of days, we will be conducting a recipe round up here on our blog. Just wanted to give you a heads up as to why you will see so many recipe posts.

This will enable us to index our recipe page so that you can more easily find what you are looking for. So get those pots and pans ready, and lets have some fun!

How To Save And Store Seeds From Your Garden

noreply@blogger.com (Lewiston Maine Farmers' Market) — Mon, 26 Sep 2011 02:44:00 +0000

As fall continues and our gardens start to wind up their growing season, why not take it one step further and save some of your bounty as seeds.

Saving seed is a long standing tradition and one that can make gardening and producing your own food even more affordable. For most garden staples, this process is easier than you may think...not to mention a lot of fun!

Below are the best and easiest directions I know of for basic seed saving from www.seedsave.org.

A Couple Of Pointers:

Be sure to label your seeds. Include the specific name if you have it, date saved, and any personal notes you may need (Dad's favorite tomato, biggest producer, etc.)
Store seeds in envelopes in a cool, dry location...and make a note of where you put them.

Saving Seed From Your Vegetable Garden

Beans, Lettuce, Peas, Peppers and Tomatoes offer the beginning seed saver the best chance for successful seed saving. They produce seed the same season as planted and are mostly self-pollinating, minimizing the need to be mindful of preventing cross-pollination.

Bean
HARVEST: Allow pods to dry brown before harvesting, about six weeks after eating stage. If frost threatens, pull entire plant, root first, and hang in cool, dry location until pods are brown. PROCESS: Small amounts of pods can be opened by hand. Flail larger amounts. Remove large chaff by hand or fork. Winnow remaining particles.

Lettuce
HARVEST: Some outside leaves can be harvested for eating without harming seed production. Allow seed heads to dry 2-3 weeks after flowering. Individual heads will ripen at different times making the harvest of large amounts of seed at one time nearly impossible. Wait until half the flowers on each plant has gone to seed. Cut entire top of plant and allow to dry upside down in an open paper bag.
PROCESS: Small amounts of seed can be shaken daily from individual flowering heads. Rub with hands to remove remaining seeds. If necessary, separate seeds from chaff with screens.

Peas
HARVEST: Allow pods to dry brown before harvesting, about four weeks after eating stage. If frost threatens, pull entire plant, root first, and hang in cool, dry location until pods are brown. PROCESS: Small amounts of pods can be opened by hand. Flail larger amounts. Remove large chaff by hand or fork. Winnow remaining particles.

Pepper
HARVEST: Harvest mature, fully-ripe peppers for seed. (Most bell peppers turn red when fully mature.) If frost threatens before peppers mature, pull entire plant and hang in cool, dry location until peppers mature.
PROCESS: There are two methods, dry and wet, to process pepper seeds. The dry method is adequate for small amounts. Cut the bottom off the fruit and carefully reach in to strip the seeds surrounding central cone. In many cases, seeds need no further cleaning. To process the seed from large amounts of peppers, cut off the tops just under the stem, fill a blender with peppers and water and carefully blend until good seeds are separated and sink to bottom. Pepper debris and immature seeds will float to the top where they can be rinsed away. Spread clean seeds on paper towel and dry in cool location until seed is dry enough to break when folded.

Tomato
Note: Seed saving works best for heirloom tomatoes. Hybrid types may not grow true to their parent plant.
HARVEST: If possible, allow tomatoes to completely ripen before harvesting for seed production. Unripe fruits, saved from the first frost, will ripen slowly if kept in a cool, dry location. Seeds from green, unripe fruits will be most viable if extracted after allowing the fruits to turn color.
PROCESS: Cut the tomato into halves at its equator, opening the vertical cavities that contain the seeds. Gently squeeze out from the cavities the jelly-like substance that contains the seeds. If done carefully, the tomato itself can still be eaten or saved for canning, sun-drying or dehydrating. Place the jelly and seeds into a small jar or glass. (Add a little water if you are processing only one or two small tomatoes.) Loosely cover the container and place in a warm location, 60-75° F. for about three days. Stir once a day. A layer of fungus will begin to appear on the top of the mixture after a couple of days. This fungus not only eats the gelatinous coat that surrounds each seed and prevents germination, it also produces antibiotics that help to control seed-borne diseases like bacterial spot, canker and speck. After three days fill the seed container with warm water. Let the contents settle and begin pouring out the water along with pieces of tomato pulp and immature seeds floating on top. Note: Viable seeds are heavier and settle to the bottom of the jar. Repeat this process until water being poured out is almost clear and clean seeds line the bottom of the container. Pour these clean seeds into a strainer that has holes smaller than the seeds. Let the excess water drip out and invert the strainer onto paper towel or piece of newspaper. Allow the seeds to dry completely (usually a day or two). Break up the clumps into individual seeds, label and store in a packet or plastic bag.

More Seed Saving Resources:

You can also get started with this guide of Seed Saving Basics from Sunshine Farms.

Seed saving basics from MOFGA (Maine Organic Farmers and Gardeners Association.)

If you find that you would like to go even further and more in depth, you can download this free guide, A Seed Saving Guide For Farmers And Gardeners, from the Organic Seed Alliance.

Swiss Chard Wraps: A Big Hit!

noreply@blogger.com (Lewiston Maine Farmers' Market) — Fri, 23 Sep 2011 13:27:00 +0000

You have GOT to try these. Swiss chard wraps were featured recently as our "Taste of the Market." My family loves chard, but we never heard of preparing it as a wrap until we picked up the recipe from the Lewiston Farmers Market. Chard is one of those great veggies that will keep producing well into the fall. Last year, we were still harvesting chard at Thanksgiving. In case you missed getting your copy, here it is.

One of the best things about this recipe is that you can have fun with it and change it up. I love how Corbin, our Food Corps member, added shredded parmesan when he made them for the Kennedy Park market. I didn't have any mozzarella or onion flakes, but was anxious to try it out so I added a bit of chopped onion and used the quark I picked up at the market mixed with some chopped garlic. Tasty! You could really use any type of cheese you have on hand.

Swiss Chard Wraps

Ingredients:

9-10 Swiss chard leaves, at least 9 inches
1 lg. tomato, sliced and cut in half
1/2 c. Mozzarella cheese, grated
2 tbsp. olive oil
1 tbsp. onion flakes
Salt and pepper

Directions:

Steam Swiss chard for a few minutes. Do not overcook. Open leaves and brush on olive oil lightly. Put tomato slice in center of leaf. Top with a pinch of onion, salt, pepper, and one tablespoon cheese. Fold leaf around tomato and place on a cookie sheet. Bake at 400 for 10 minutes. Wraps can also be grilled.

Give it a try and then let us know what you think. Also, please feel free to post any variations you try. We love new ideas!

The De-Evolution Of "Homemade"

noreply@blogger.com (Lewiston Maine Farmers' Market) — Wed, 07 Sep 2011 22:22:00 +0000

When I was growing up, one of my mother's favorite phrases was "we could make that." This applied to all aspects of life, but was used most frequently when talking about fast food or the latest and greatest fad clothes. My mother was not a domestic goddess, but her thrifty Dutch heritage simply would not allow her to buy something when it could be made cheaper (and often better) at home.

The term "homemade," in regards to food, was a point of pride and something sought after by the general public. "Real" jam was something made at home, the other stuff was referred to as "store bought."

Fast forward 20, 25,...(ok, maybe more) years and "homemade" has a new connotation. The marketing efforts of the food industry seem to have successfully transformed "homemade" from something to savor, into something to be suspicious of.

A large portion of our population has missed out on fond childhood memories of highly prized homemade goodies. They did not have ~~arguments~~ discussions over whose mother or grandmother made the best jam, pie, or pickles.

Before you say "Not true! Not for me!" hear me out. You may still relish homemade products, but we have a lot of work to do in order to reclaim the status of the word.

The de-evolution of the status of homemade products was brought to my attention by comments from several friends, relatives, and neighbors over the past couple of weeks as I went about my business preparing food, cleaning products, and putting up this year's harvest. After hearing these comments, I started to pay attention and noticed a prevalent and surprising (at least to me) view of homemade food.

The events that got me thinking:

A neighbor came over to my home after I had finished baking bread and remarked "Wow, it looks like REAL bread."
A friend asked me if it was SAFE to eat the relish I made while she looked at the jar with a suspicious look on her face and then remarked that it did in fact look like REAL relish.
Another friend asked me if the laundry soap I made for less than a dollar actually cleaned the clothes.

I started wondering...when did store bought become "real?" Why would someone think that food produced by a giant corporation with tons of chemicals and unpronouncable additives was safer than something carefully and lovingly made at home? And why would anyone wonder if soap cleans...of course it cleans...its soap!

The answer is simple. Marketing and PR, and plenty of it! In fact, corporations have been so successful at transforming our country's views that they no longer need to advertise. Have you noticed the lack of food and product advertisements on television? They seem confident that the careful brainwashing of a nation is now complete. Most product lines are now owned by the same few corporations, pumping out food-like substances that the general public views as "real." They are very good at what they do (PR that is.)

The good news is that we can change this from the bottom up. We can use the current growing interest in local food and the current lull in advertising to take back the true meaning of the word. Right under their collective corporate noses we can buy, make, store, and share our homemade goodies and actively campaign to make "homemade" the real REAL once again.

If you do not enjoy baking or canning, you can still help by purchasing the real thing from your local farmers market, and spreading the word. If you like these activities, then go out and bake some bread, can some fruit and veggies, and then be sure to share it with your friends and neighbors. Maybe even invite your family or friends to come over and help you. If you have always wanted to make your own, now is the time. Take a class, check out some library books, or even search youtube for a few "how to" videos.

Let's take back the term, share our skills, and return "homemade" back to it's rightful place.

-Guest post by Kristen Wheatley

Disclaimer: Content does not necessarily reflect the opinions of the Lewiston Farmers Market or it's sponsors. (inserted by Kristen: It most likely does, but let's not hold them responsible for my opinions)

Maine Fall Festival Season Is Here!

noreply@blogger.com (Lewiston Maine Farmers' Market) — Tue, 06 Sep 2011 15:19:00 +0000

Labor Day has passed and now the fall festival season is getting underway here in the great state of Maine! With our rich agricultural and cultural heritage, it is no wonder that we have so many choices for fall family fun.

Local festivals are a great way to connect with the community, support local businesses, and just have a wonderful day.

Which ones do you plan to attend?

Many thanks to maine.info for compiling this list!

Capriccio

Ogunquit, Maine Phone: (207) 646-6170

Sep 05 thru Sep 17, 2011. Capriccio is a town-wide festival of art, music, poetry, ballet, live theater, concerts, design at various venues and architectural tours. Includes the annual Capriccio Festival of Kites on September 10th (typically starting in the morning, with a mass ascension at noon). Sponsored by Ogunquit Rotary Club & Ogunquit Performing Arts. For info phone (207) 646-2261 or (207) 646-6170. Map + Directions

Lewiston/Auburn Greek Festival

155 Hogan Road
Lewiston, Maine 04240Phone: (207) 783-6795

Sep 08 thru Sep 10, 2011. The Lewiston/Auburn Greek Festival features Greek folk music and dancing, a wide variety of Greek foods, a bazaar, book store, and games for kids. Thursday 4 p.m. to 8 p.m. and Friday/Saturday 11 a.m. to 10 p.m. For info phone (207) 783-6795. Map + Directions

Clinton Lions Fair

Clinton, Maine 04927Phone: (207) 474-8287

Sep 08 thru Sep 11, 2011. The Clinton Lions Fair has a family atmosphere and includes a midway, animal pulling events, mechanical pulls, exhibits and stage entertainment. For info phone Jon Whitten at (207) 426-8013 or (207) 474-8287. Event #147 Map + Directions

International Seaplane Fly-In

Greenville, Maine 04441Phone: (207) 534-8893

Sep 08 thru Sep 11, 2011. The International Seaplane Fly-In is the weekend after Labor Day. There are Float Plane Competitions, Educational Exhibits, the Moosehead Lake Region's largest Craft Fair, food and more. Land and float plane pilots from all over the world fly to our waters to enjoy this yearly tradition at Moosehead. For info phone (207) 534-8893. Event #169 Map + Directions

Celebrate Bowdoinham Festival

Bowdoinham, Maine 04008Phone: (207) 666-3872

Sep 09 thru Sep 10, 2011. The Bowdoinham waterfront and village center are full of action at the Celebrate Bowdoinham Festival. Favorite events from the past and new attractions are all part of a great day's schedule. Celebrate Bowdoinham starts Friday at 7 p.m. with a Concert at the gazebo by Justin Crouse and Friends. Saturday starts off with the Chicken Run (5K Road Race) beginning at the Community School. Then at 10 a.m. the Celebrate Bowdoinham Parade kicks off at the Fire Station, a long procession of floats, personalities, organizations, horseback riders, fire trucks, the ever popular Kora cars, the Ziggurat Theater Ensemble, Veterans, Drum and Bugle Corps. The parade travels from Post Road to Main Street, then down Main Street to River Road and up Ridge Road. After the Parade, the activities start at the waterfront-rides, exhibits, contests and great food and music- something for everyone!! A climbing wall/bungee jumping unit and an inflatable universe will be major attractions all day. The Bowdoinham Public Library's annual Book Sale also is happening. The Bowdoinham Historical Society will exhibit objects and photos and publications and the Fire Dep't will have a bean supper from 4 p.m. to 6 p.m. Rain date is Sept. 11. Event #6976 Map + Directions

Litchfield Fair

44 Plains Road
Litchfield, Maine 04252Phone: (207) 353-8105

Sep 09 thru Sep 11, 2011. The Litchfield Fair has a large midway, agricultural exhibits, livestock, and animal pulling events. For info phone Charles Smith at (207) 353-8105. Event #148 Map + Directions

2011 Fall Samboree

Ballard Road
Fryeburg, Maine Phone: (207) 651-3133

Sep 09 thru Sep 11, 2011. Maine Good Sam Club Fall Samboree (RV Rally) at the Fryeburg Fairgrounds. Open to all. A great time with games, entertainment, and a chance to share the RV lifestyle. Many are unaware that these events in the past 7 years have raised over $21,000 for Maine charities plus what local chapters accomplish. Event #2058 Map + Directions

Eastport Pirate Festival

Eastport, Maine Phone: (207) 853-4343

Sep 09 thru Sep 11, 2011. 5th Annual Eastport Pirate Festival on the Historic Waterfront. The most exciting and colorful event on the coast of Maine. Thousand of Pirates, The Pirates Ball, Pirate Ship Race, Pirate Parade, Pirates Bed Race are just a few of the events to be enjoyed. A great fun filled weekend for the entire family with many events scheduled for children. For info phone (207) 853-4343 or the Chamber of Commerce at 853-4644. Event #1296 Map + Directions

Brewer Days

318 Wilson Street
Brewer, Maine 04412Phone: (207) 989-5199

Sep 09 thru Sep 11, 2011. Annual Brewer Days at the Brewer Auditorium Complex. Events will include Lobster Dinner, Family Street Dance & Block Party, Fireworks, Pancake Breakfast, Giant Yard Sale, Children’s Carnival & Activities, Musical Entertainment, Pony Rides, Children’s Money Grab, Giant Water Slide, Car Show, and Free Public Skate. Schedule will be available the last of August on the city website at the Title link above. Event #2566 Map + Directions

Franco-American Family Festival

Waterville, Maine Phone: (207) 680-4200

Sep 11, 2011. The City of Waterville hosts its Annual Franco-American Family Festival with speciality food vendors and artisans plus Franco-American plays and music. The festival offers specialty foods to support non-profit vendors; an antique car show; children's activities and prizes; a Tourtiere Pie Contest, with a local celebrity chef judging the contest; and live music and dance by well-known bands. If you would like to participate in the Tourtiere Pie Contest, please bring your pie at the start of the festival (noon) on Sunday. For info phone (207) 680-4200. Event #314 Map + Directions

Oxford County Fair

668 Pottle Road
Oxford, Maine 04268Phone: (207) 743-9594

Sep 11 thru Sep 18, 2011. The Oxford County Fair has livestock shows, animal pulling events, midway, crafts, exhibits and a new harness racing track. For info phone Susanne Grover at (207) 743-9594. Event #157 Map + Directions

New Portland Lions Fair

North New Portland
New Portland, Maine 04958Phone: (207) 566-5722

Sep 16 thru Sep 18, 2011. The New Portland Lions Fair in North New Portland is a great way to end the summer. Midway, exhibit hall, animal pulling events, crafts and livestock exhibits. For info phone John Duff at (207) 566-5722. Event #156 Map + Directions

Trail's End Festival

Veterans Memorial Park
Millinocket, Maine 04462Phone: (207) 723-4443

Sep 16 thru Sep 18, 2011. The final festival in the thru hiker's guide to the Appalachian Trail is the Trail's End Festival, celebrating Katahdin and region with music, food, arts and crafts, horseshoe tournament, water activities, public suppers and kids activities. Drug-free and alcohol-free family festival sponsored by Katahdin Area Chamber of Commerce. For info phone (207) 723-4443. Event #1153 Map + Directions

Mt. Desert Island Garlic Festival

20 Main Street
Southwest Harbor, Maine Phone: (207) 288-0269

Sep 17, 2011. POSTPONED TO 2011. The MDI Garlic Festival at Smugglers Den Campground has grown into a gathering of numerous local restaurants, musicians, brewers and garlic growers, drawing more than 800 people to the event. Most importantly, the festival has raised thousands of dollars for local non-profit organizations. Event runs from 11 a.m. to 5 p.m. Rain date is the following day. For info phone (207) 288-0269. Event #161 Map + Directions

14th Annual Bethel Harvest Fest and Chowdah Cookoff

Bethel, Maine Phone: (207) 824-2282

Sep 17, 2011. The 14th Annual Bethel Harvestfest & Chowdah Cookoff is sure to be a hit with the whole family. Mouth-watering chowders & apple pies, chainsaw-carving, arts & crafts show, local music, horse-drawn wagon rides, fly-tying and casting, UAAA two-fly contest & drift boat competition, apple picking, canoeing, kayaking, hiking trails, and more - a fun family festival! Activities take place on and adjacent to the Bethel Common. For info phone (207) 824-2282. Event #361 Map + Directions

Open Lighthouse Day

Multiple Locations, Maine Phone:

Sep 17, 2011. The U.S. Coast Guard, the State of Maine and the American Lighthouse Foundation are pleased to announce the third annual Open Lighthouse Day, an open house of Maine lighthouses and the largest effort of its kind in the nation. The event is designed to provide access to the public to all participating lighthouses on that one day.

Morrill Harvest Festival

2 S. Main Street
Morrill, Maine 04952Phone: (207) 342-2421

Sep 17, 2011. Morrill Harvest Festival is a small town event starting with a Parade at 10 a.m., followed by farm stand and crafts, kids games, lumberjack contest and a chicken barbeque at 1 p.m. Event #6988 Map + Directions

3rd Annual Wells Family Jamboree

1054 Branch Road
Wells, Maine 04090Phone: (207) 646-2451

Sep 17, 2011. Family Jamboree is a fun event for the entire family. Hayrides, apple picking, pumpkins, games, prizes, craft vendors, great food and more. Jamboree is held at the Spiller Farm on Route 9A and sponsored by the Wells Chamber of Commerce. Parking and Admission are free. Event #5545 Map + Directions

14th Annual Fall in the Village Art & Music Festival

95 Main Street
Freeport, Maine 04033Phone: (207) 865-1212

Sep 17, 2011. View the works of a variety of artists and artisans. This year's Art Festival is to big for just one location so it will be held all throughout the Freeport downtown village, starting at Discovery Park. It's a day to please the senses. Breath pure Fall air, delight at the visual experience, hear great live music, enjoy delectable refreshments, and be thoroughly entertained! Make it a day, or better yet, make it a weekend. Enjoy the company of great artists, stay at some of the best lodging in the state, indulge yourself with Freeport's fine dining and have some time to get in a little shopping, too! It's all at the 14th Annual Fall in the Village Art & Music Festival. Starts at 9 a.m. with free music from noon to 4 p.m. Event #3912 Map + Directions

Annual Barks in the Park - Gardiner Waterfront Park

Gardiner, Maine Phone: (207) 582-3100

Sep 17, 2011. On Saturday, September 17th, the Gardiner Waterfront Park will host the 2nd Annual Barks in the Park. The day will be filled with events, demonstrations and a dog-walk through historic Downtown Gardiner. This event is not only to promote Gardiner as a dog friendly community, but to get the word out about some of the dog rescue groups in the area. Rescue groups, vendors, an agility trainer, and the Maine State Police K9 unit will all be in attendance at the event. Events include Ambassador Assistance Animals International Demo (10:30 a.m.), Maine State Police K9 Demo (11:30 a.m.), Agility Fun with Your Dog (12 p.m.), Petsmart Dog Trick demo (1 p.m.) There are no fees are associated with any of the events or activities. Donations will be accepted on site for the development of a new dog park in Gardiner. Questions on the event can be directed to info@gardinermainstreet.org or call 207-582-3100. Event is from 10 a.m. to 2:30 p.m. Event #6925 Map + Directions

4x4 Mud Fest

Route 194
Pittston, Maine Phone: (207) 582-1856

Sep 17 thru Sep 18, 2011. 4x4 Mud Fest at the Pittston Fairgrounds on Route 194 in Pittston. For info phone (207) 582-1856. Event #2011 Map + Directions

Seventh Annual Fall Festival

976 Saddleback Road
Rangeley, Maine 04970Phone: (207) 864-5671

Sep 18, 2011. Join us on Saddleback Mountain for the Seventh Annual Saddleback Fall Festival on September 18, from 10 a.m. to 3 p.m. The Festival will include an Art Show & Sale, crafters, music, BBQ on the deck, pie eating contest, 2011-2012 Season Passes at special pre-season rates, pumpkins for the kids and more. Event #4433 Map + Directions

Farmington Fair

Franklin Avenue and High Street
Farmington, Maine 04938Phone: (207) 778-6083

Sep 18 thru Sep 24, 2011. The Farmington Fair has a large midway, exhibit halls, livestock exhibits, animal pulling events and harness racing. For info phone Neal Yeaton at (207) 778-6083. Event #155 Map + Directions

Common Ground Country Fair

Unity, Maine 04988Phone: (207) 568-4142

Sep 23 thru Sep 25, 2011. The Common Ground Country Fair is a celebration of rural life. It features demonstrations, Maine organic produced foods and crafts and livestock exhibits. Complete info & schedule online at the Title link above. For more info contact the Maine Organic Farmers and Gardeners Association at (207) 568-4142 or email commonground@mofga.org. Event #72 Map + Directions

Eliot Festival Day

Eliot, Maine Phone: (207) 439-5033

Sep 23 thru Sep 25, 2011. Eliot Festival Day features crafts, food vendors, entertainment and a 5K road race. The Town of Eliot calendar (find it via the Title link above) shows that events are to be scheduled on Friday, Saturday and Sunday in 2011 (although historically the event is held just on the last Saturday in September). The schedule still needs to be determined, so for more info phone (207) 439-5033. Event #206 Map + Directions

Maine Starlight Festival

Multiple Locations, Maine Phone: (207) 244-9477

Sep 23 thru Oct 02, 2011. The Island Astronomy Institute presents the Maine Starlight Festival. This is "a statewide celebration to promote the enjoyment and protection of Maine's stellar night sky as a valuable natural resource through science, education, and the arts." Featuring events provided by the Astronomy Clubs, Planetariums, Science Centers, and other Leading Members of Maine's Starlit Communities. For more info emailinfo@islandastro.org.

Punkinfiddle and National Estuaries Day Celebration

342 Laudholm Farm Road
Wells, Maine Phone: (207) 646-4521

Sep 24, 2011. Punkinfiddle and National Estuaries Day at Laudholm Farm Reserve, 342 Laudholm Farm Road. Music, crafts, great food and lots of fun and learning for the entire family. From 10 a.m. to 4 p.m. For info phone (207) 646-4521. Event #541 Map + Directions

Apple Pumpkin Festival

1 Foundry Road
Livermore Falls, Maine 04254Phone: (207) 897-5349

Sep 24, 2011. The Apple Pumpkin Festival is a cultural celebration and harvest festival held on the last Saturday of September in Livermore Falls, Maine. This year your family, friends and neighbors will be gathering on September 24th from 10 a.m. to 3 p.m. on the Livermore Falls Recreation Fields to celebrate Fall in the Central Androscoggin River Valley. Sponsored by the Jay, Livermore, Livermore Falls Chamber of Commerce, the 2011 Apple Pumpkin Festival will feature a variety of vendors and craft artisans, agricultural products, historical and educational displays, seasonal decorations, antique tractors, raffles and plenty of food all day long! There will be local musicians entertaining throughout the day - many of your favorites are returning again this year. A local favorite, the Apple and Pumpkin Pie Baking Contest is returning for the third year. The proceeds from this event benefit the Linda Latham Memorial Scholarship Fund. Also returning, is the infamous Tiger Slide, as well as the Bounce House, Rat Race and Climbing Wall! New Festival additions and area events join the fun every year. This year there will be a road race sponsored by the Maine Paper and Heritage Museum. Event #2017 Map + Directions

Monmouth Apple Fest

748 Main Street
Monmouth, Maine 04259Phone: (207) 933-2287

Sep 24, 2011. The annual Monmouth Apple Fest offers fun for the whole family in this historic communty. We'll be celebrating AppleFest at the Museum this year with special activities for adults and children. Boy Scout Lunch Counter, Apple Pie Cafe, museum buildings open, apple exhibits, Barrel Car rides, wagon rides, and much more! For info phone (207) 933-2287. Event #1195 Map + Directions

Cornish Apple Festival

Route 2
Cornish, Maine Phone: (207) 625-4993

Sep 24, 2011. Each year, the Cornish Apple Festival is held on the last Saturday in September, from 9 a.m. to 4:30 p.m. in the center of Cornish village in historic Thompson Park and features more than this season's apples, freshly pressed cider and other products from local growers and New England crafters. Event #2037 Map + Directions

OOB Autumn Celebration

Memorial Park
Old Orchard Beach, Maine 04064Phone: (207) 590-4201

Sep 24, 2011. Annual OOB Autumn Celebration with food, music by Mama's Boomshack and lots more fun in Memorial Park including crafters, a farmers' market, petting zoo, face painting and pumpkin carving. The festival is from 11 a.m. to 4 p.m. Afterwards, come to the beach for a beach BBQ and bonfire. Free admission to the festival while the BBQ dinner is $15 per person. Event #5581 Map + Directions

Shaker Hill Apple Festival

Shaker Hill Road
Alfred, Maine 04002Phone: (207) 324-1137

Sep 24 thru Sep 25, 2011. Shaker Hill Apple Festival features a juried art & craft fair, yard sales, book sales, silent auction, wagon rides, Shaker Museum exhibits, apple picking, food booths, children's activities, antique car rides, pig raffle and music. Free admission and parking. Benefits York County Shelter Programs, Friends of Alfred Shaker Museum, and Giles Family Farm. Event is from 10 a.m. to 4 p.m. both days. Event #4189 Map + Directions

Cumberland Fair

197 Blanchard Road
Cumberland, Maine 04103Phone: (207) 797-2789

Sep 25 thru Oct 01, 2011. The Cumberland Fair features large exhibit halls, midway and livestock exhibits. Also animal pulling events and harness racing. For info phone Gerry Prevost at (207) 797-2789. Event #154 Map + Directions

Vinfest

367 Youngtown Road
Lincolnville, Maine 04849Phone: (207) 763-4478

Sep 30 thru Oct 01, 2011. Vinfest weekend begins Friday night, September 30, with a ticketed wine dinner-dance with an Asian theme in 2011. Dinner will be served in the vineyard at Cellardoor Winery. The Saturday, October 1 Vinfest lineup includes a stellar array of food, wine, music and activities for grown-ups. Cellardoor Winery will host grape stomping, a homemade wine competition, wine tastings, lunch prepared and served by Riverfront Barbeque & Grille of Augusta, wine cellar tours, live music all day, farm stands, hot air balloon rides and many other interesting activities. Event #1369 Map + Directions

Bangor Book Festival

145 Harlow Street
Bangor , Maine 04401Phone: (207) 947-8336

Sep 30 thru Oct 01, 2011. The annual Bangor Book Festival. Events will take place in Downtown Bangor. Visit us online to see the full 2 day schedule of events and author list. The Bangor Book Festival offers a number of opportunities to meet authors and to participate in providing a rewarding experience for writers and readers alike. Event #2393 Map + Directions

Mayor Gilbert & His Wife Visit The Market!

noreply@blogger.com (Lewiston Maine Farmers' Market) — Mon, 05 Sep 2011 00:30:00 +0000

We caught up with Mayor Gilbert and Lewiston's First Lady during their visit to the Sunday Farmers Market today at the Bates Mill.

Guilt Free Comfort Food Courtesy of the Farmers Market!

noreply@blogger.com (Lewiston Maine Farmers' Market) — Sat, 20 Aug 2011 13:28:00 +0000

Let's face it. One of our favorite things about summer festivals is all of the tempting festival foods! They may not be that healthy, but we generally know them as "comfort foods." The Great Falls Balloon Festival is no exception. It is your chance to load up on comfort foods while helping to support many great local organizations.

This year you can have your clam cakes and red hot dogs...and eat them too...guilt free courtesy of the Lewiston Farmers Market. Go ahead, indulge a little! Then burn off a few calories on the short walk over from the park to the Bates Mill 5 parking lot and pick up some fresh local produce and wholesome food for your family.

While you are there, enjoy the country music stylings of Dell and Lolalee (guitar, fiddle, & vocals) and free face painting from ArtVan. Or perhaps pick up some lovely Maine made soaps, beautiful pottery, locally grown herbs and perennials, specialty doggie treats, or even a top notch weighted hula hoop!

We will be in our regular location (Main Street & Lincoln Street) 10:30-2. A group from St. Dom's will be there handling parking in our area and accepting donations. The festival is a great fundraiser for so many local non-profit organizations. You can still park for free. Just let them know you are coming to the farmers market, or feel free to help them out with a donation.

Massage, Music, & More! Oh My!

noreply@blogger.com (Lewiston Maine Farmers' Market) — Sat, 13 Aug 2011 12:32:00 +0000

Well, it looks like the weather will cooperate this Sunday and hold off the rain until later in the day. Be sure to come on over to the Sunday Farmers Market at the Bates Mill 5 parking lot for massage, music, and of course all of the fresh local food and Maine made products you can carry!

That's right...I did say massage. The folks from Revelation Massage will be at the Lewiston Farmers Market tomorrow offering free chair massages! Their grand opening will be September 9th, but you can get a sneak preview of the benefits of massage at the market.

While you are letting go of your daily stresses, you can enjoy the soothing music of Stan Davis as well. Stan is back by popular demand and will be performing at the market from 11:30-1:30.

So grab your friends, family, or a even a total stranger and head on over to the farmers market this Sunday from 10:30-2 at the corner of Main Street and Lincoln. There will be about 20 vendors there to pick from with everything from fresh, local, chemical free produce, to dairy products, meat, baked goods, soaps, pottery, art and more!

Farmers Markets: Fresh Healthy Food For Everyone

noreply@blogger.com (Lewiston Maine Farmers' Market) — Fri, 12 Aug 2011 00:59:00 +0000

In 2010, participants in the Supplemental Nutrition Assistance Program (SNAP) redeemed more than $7.4 million in benefits at farmers markets. This represents more than a 70% growth in one year. Along with such growth comes local innovation designed to ensure that farmers markets are making quality food available to all members of a community.

This summer, nationwide participation in the Supplemental Nutrition Assistance Program (SNAP) is at a record high of approximately 45 million Americans. Fortunately, the families relying on this and other programs to put food on the table have a friend in farmers markets, where an increasing number of low-income consumers are purchasing locally grown fresh fruits and vegetables.

The Lewiston Farmers Market is one of a growing number of markets across the nation who accept EBT/SNAP cards and WIC coupons. In an effort to make fresh, healthy food even more accessible for all members of the community, we are continuing to offer double value coupons to SNAP and WIC customers. This program was made possible through grants and sponsors, and matches money spent at the market by customers on their EBT/SNAP card or WIC coupons dollar for dollar up to $10 a week. Customers can then use the matching "market dollars" on any healthy food at the market.

We are committed to providing the community with access to fresh, local, healthy food at affordable prices and the vendors at our markets have shown their commitment to this vision as well. Market-goers have noticed that prices at the market are often better than organic produce offered at grocery stores...and the freshness simply can't be beat. This is true food equity.

The need for food is something that all people share. Fresh, local, healthy food nourishes our bodies, our minds, and our community.

Farmers Markets: The Little Economic Engine That Could!

noreply@blogger.com (Lewiston Maine Farmers' Market) — Tue, 09 Aug 2011 16:01:00 +0000

In honor of National Farmers' Market Week, The Farmers Market Coalition has encouraged us to take this week to look at all of the different ways in which farmers' markets impact our community. Today's theme is: Farmers' markets as economic engines.

The topic instantly made me think of how much farmers markets are like "The Little Engine That Could." They may not be that big or powerful, but what they lack in market share (at the moment,) they more than make up for in conviction and local impact. Farmers markets bring together and support small local farmers as they vie for your food dollars, often competing with giant federally subsidized corporate farms and even foreign producers who may pay their growers and pickers pennies.

The food economy is often referred to as the first economy. Everyone; rich, poor, or in between, has to spend some money on food. By facilitating business incubation, job development, and local spending, farmers markets are truly economic engines that help to spur on a local economic recovery.

Due to the size and scope of our industrialized food system, the average farmer only realizes 19 cents per dollar of produce when they sell to this system. They still have to cover their costs out of that 19 cents. By eliminating all of the middle men, farmers markets provide an opportunity for direct to consumer sales, making farming a viable occupation once again.

Local farmers and growers keep more of their profits and in turn have more money to spend locally, further improving our local economy. Many new farms start out selling their products only at the farmers market until they build a reputation and following enabling them to open a farm store in addition to attending the farmers market.

This direct to consumer approach provides a benefit to the farmer as well as the consumer. At the Lewiston Farmers Market, food prices are quite competitive and often offer a better deal than you can find at the grocery store. A true win/win situation. The community can purchase fresh, local, chemical free food at affordable prices, farmers keep more of their profits, and new farmers have an outlet for their products and access to information and training from other local farmers.

For even more information, check out the new report released by the UCS detailing how farmers markets could create tens of thousands of jobs nationwide.

Share The Health! Farmers Markets And Public Health

noreply@blogger.com (Lewiston Maine Farmers' Market) — Mon, 08 Aug 2011 13:28:00 +0000

National Farmers Market week has given all of us an opportunity to pause and consider all of the ways in which farmers markets effect our community. We know we like the food, the atmosphere, and the sense of community, but these markets also have the potential for a broader and more far reaching positive impact.

Personally, I don't look at farmers markets as the cause of the movement to eat fresh, healthy, local food, but rather they are the effect. They have manifested and grown in popularity due to a demand created by people in the community actively making the choice for themselves and their families to nourish their bodies with great food. I find this truly exciting!

During a time when we are bombarded with drug commercials on television and news reports of how unhealthy we are as a nation, people are seeking alternatives. For some, they have simply returned to their traditional agricultural roots, for others they are starting to feel empowered by the possibility of improving their health and preventing illness in the first place. Farmers markets have become a catalyst for this and are helping to spread the word and provide much needed access to real food.

Here in Maine, we are fortunate to not only be surrounded by farms, but by family owned farms that are growing their produce and raising their livestock through sustainable, chemical free methods. We have a strong agricultural heritage and are in a better position than most states to be able to feed our citizens and potentially be the healthiest state in the union.

When you are at the farmers market and surrounded by the sights, smells, and tastes of all of the beautiful, locally grown food, you can't help but want to eat it and share that experience with your friends and family. This is where the true impact of farmers markets on public health begins.

Rather than feeling pressured to "eat healthy" and feel like we are giving up something, we realize how yummy healthy food can be. We add fresh local food to our diet instead of "dieting." We meet the farmers and develop a stronger connection to the origins of our food. We try new foods and recipes that add variety and spice to our daily lives. We celebrate the bounty of food in our state and empower ourselves to take control of our own health and happiness.

Do you know someone who could benefit from a trip to the farmers market? As we like to say, "share the health" and bring them along. We have the opportunity to change the direction of public health in our nation. Like most big changes, it starts small, with each of us making choices for ourselves and our families.

Cindy's Famous Pesto Recipe!

noreply@blogger.com (Lewiston Maine Farmers' Market) — Sun, 07 Aug 2011 20:46:00 +0000

The pesto making demonstration by Hummingbird Farm's own Cindy Tibbetts was a big hit today!

We all learned that making your own pesto is a lot easier than we thought...and oh so tasty! Cindy has graciously posted the recipes on the Hummingbird Farm website. Click here to see the recipes.

I especially love her tips on how to freeze and store your homemade pesto. Check it out, try it out, and then tell us about your own pesto making adventure.

You can pick up your own basil and herb plants from Hummingbird Farm at any of our markets.

Farmers Markets And Community Education

noreply@blogger.com (Lewiston Maine Farmers' Market) — Sun, 07 Aug 2011 12:58:00 +0000

Farmers markets all across the country are engaging in innovative partnerships that allow them to serve as hubs of information for the community. As the popularity of these markets has increased, organizers have realized that market-goers not only come for the food and products, but they also have questions and want information on a wide variety of gardening, cooking, and nutrition topics.

The Lewiston Farmers Market's partnership with the St. Mary's Nutrition Center enables us to provide this much needed information. With St. Mary's in kind support we are able to present nutrition information, recipes, samples, cooking demonstrations, and staff members who are available for questions. Likewise, we have a talented and knowledgeable group of vendors ready to answer questions and assist customers in their quest to prepare local food for themselves and their families.

Today's technology also allows us to extend this education and interaction beyond the actual market with our blog and our facebook page. Are there topics that you would like to learn more about?

Seven Days, Seven Ways to Celebrate Farmers Markets!

noreply@blogger.com (Lewiston Maine Farmers' Market) — Thu, 04 Aug 2011 18:51:00 +0000

August 7th through 13th marks the 12th annual National Farmers Market Week, when Secretary of Agriculture Tom Vilsack will make a proclamation that includes USDA’s national tally of farmers markets operating in 2011. The number of farmers markets in the United States grew 17% between 2010 and 2011, to 7,175! The growing number of markets, propelled by a rising interest in local agriculture, has helped farmers markets evolve to become anchors in American communities, putting healthful food on more tables while supporting local agriculture. Farmers markets bolster regional economies, increase access to nutritious foods, and bring communities together through a shared public space!

In honor of National Farmers' Market week, the Lewiston Farmers Market at Bates Mill 5 will be hosting folk singer Jan Kendall Mayes, 11:30 a.m. to 1:30 p.m art for Kids with L/A Arts and a “make your own pesto” demonstration by Cindy Tibbetts of Hummingbird Farm. We'll also have our regular Taste of the Market booth where market goers can try seasonal food prepared in delicious ways and grab a recipe for the road.

The Lewiston Farmers' Market is proud to be part of the growing movement of bringing local food straight from the farm to your family! So come out this Sunday from 10:30 - 2:00 pm to support your local farmer and your community.

For more information about National Farmers' Market week visit
http://farmersmarketcoalition.org/seven-days-seven-chances-to-tell-your-market-story

and check out this Great Story in the Bangor Daily News!

Eating Rainbows

noreply@blogger.com (Lewiston Maine Farmers' Market) — Sun, 31 Jul 2011 02:39:00 +0000

Whether we realize it or not, the colors we take in from our surroundings have an impact on our mood, appetite, and well-being. Not some mystical magical impact...just a simple, logical, and sometimes subconscious influence. This extends to our food as well.

The typical American diet tends to lean heavy towards meat and starches, sometimes producing nothing but beige and brown on our plates. We tend to grab the salt shaker to "add flavor." An all beige dinner that tastes mostly like salt doesn't exactly excite the senses.

If you have been struggling with recipe books and diet plans and are getting overwhelmed with the wealth of information available on healthy eating, I have an easy alternative. Don't give up on your quest, just add more color to your plate and try to "eat the rainbow" every day. (and no, food coloring doesn't count) That color will come from the incredible variety of fresh local fruits and vegetables available.

You may not get every color in every day, but you will have fun finding ways to add each color, and you will end up healthier for your endeavors.

We tend to look at fruit as a snack or breakfast item, but there is no reason why you can't include fruit on your dinner plate as well. Try adding a serving of cantaloupe with blueberries, or simply adding orange, apple, or pear slices. A serving of fruit along with a vegetable will go a long way towards helping you cover at least half of your plate with color.

Go ahead and enjoy your meat and potatoes, just give them some colorful company!

Photo courtesy of JaxPhotography.

How To Choose, Store, & Serve Your Fruits and Vegetables

noreply@blogger.com (Lewiston Maine Farmers' Market) — Tue, 26 Jul 2011 23:27:00 +0000

Now that the farmer's market season is in full swing, here are a few tips to help you choose, store, and serve your fresh local fruits and vegetables.

Be sure to check out our Recipe Page for more serving ideas as well. We will continue to add recipes throughout the year.

We also have our HUGE recipe binder at every market. Feel free to look through it and take copies of your favorites.

Selecting

Look for brightly colored vegetables.

Do not choose any item that is bruised or nicked. They can attract molds, which can spoil the entire bag of vegetables.

Only buy the fresh vegetables you plan to eat within a few days.

Choose foods that are in season.

When out of season - Enjoy packaged fruits and vegetables. Frozen vegetables are low in sodium & sugar and they sometimes offer more nutrients than out of season foods.

Storing

Store fresh vegetables the right way. Place root vegetables, such as potatoes and yams, in a cool, dark place. Store other vegetables in the refrigerator crisper drawer, if available.

Make sure all produce is dry before storing.

Throw away (or better yet, compost) produce you have kept too long. Like foods that are moldy or slimy, smell bad, or are past the "best if used by" date.

Serving

Wash vegetables well to remove dirt before cooking.

Leave the edible peels on! The peels of many fruits and vegetables have a lot of nutrients and fiber.

Enjoy vegetables raw. These make good snacks.

Cook vegetables as quickly as possible. Stir-frying, steaming, and microwaving are quick-cooking methods. Higher temperatures can lead to loss of some nutrients.