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Fermented Foods: Let's Make Kimchi
with Kate McCarty, Scarborough Adult Learning Center
We know the gut-health benefits of fermented foods, now let’s make some! Explore fermenting, basic equipment, recommended recipes and ingredients. Then get hands-on with UMaine Extension volunteers and staff by making kimchi; this Korean combo of cabbage, radishes and other ingredients has been dubbed the world’s healthiest food, according to one health magazine. It can be served as a main dish, with rice or noodles, or makes a perfect comfort-soup ingredient on a cold day. Unsure of kimchi? Skills learned transfer to making other gut-beneficial fermented foods such as sauerkraut, pickles, kombucha, tempeh, apple cider vinegar, and yogurt. Take home handouts, recipes and some kimchi. Kate is author of “Portland Food: Culinary Capital of Maine” and “Distilled in Maine: A History of Temperance, Libations and Craft Spirits” (Also see her class: Cocktails from the Garden).
Tues, 4/23/2019, 5:30 to 7:30 pm, $26
Instructor: Kate McCarty, UMaine Ext Master Gardener/Master Food Preserver
with Laurie Bowen, RSU 19 Adult Education
Learn the process of making your own sauerkraut through the wonders of fermentation. In this hands on workshop you will start a batch of sauerkraut, learn the steps towards fermentation and take your first batch home to finish.
Flavors of Bermuda with Chris Toy
with Chris Toy, RSU5 Community Programs
Join chef Chris Toy for this culinary exploration of Bermuda! Expand your palette with the diverse flavors of Bermuda, which blend culinary influences, ingrediants and techniques from the Caribbean, Great Britian, West Africa, Native America and Portugal. Discover the beauty of this diverse blend with local meat, seafood, and produce! Please bring containers for leftovers.
Fresh & Local: Strawberry Jam
with Kate McCarty, RSU5 Community Programs
Local Strawberries are finally here! Make the most of the short season by learning the basics of canning and freezing with UMaine Cooperative Extension staff! Learn recommended methods for preserving fruit using less sugar, the latest and safest recipies, how to ensure safety, and how to check for properly sealed jars. Start the summer with the best local flavors! Please bring a potholder with you. There is a $20 materials fee paid directly to instructor.
Gluten Free from Around the World
with Sarah Hignett, York Adult & Community Education
Fun and delicious gluten free dishes from Italy, India, and Ethiopia. These meals are suitable for Celiac dietary restrictions. Learn how to make three dishes from each country! Meals will contain: dairy, meat, shellfish, and spicy ingredients. Bring a dish for taking home leftovers!I ITALY Shrimp, Tuscan asparagus, and cheese breadsticks. March 13 INDIA Chicken tikka masala, chana masala and carrot pudding. April 3 ETHIOPIAN Chicken doro wat, cabbage/potato wat, and collard greens. May 1
with Nicholas Orgo, MSAD#44 Adult & Continuing Ed
Learn how to make delicious Gourmet Burgers in a pinch! You will master how to make Gorgonzola stuffed, short rib with beer battered onion rings, and 50/50 beef and bacon burgers. Bring your appetite and a covered dish to take home your creations.
with Nicholas Orgo, Windham/Raymond Adult Education
Students will learn three gourmet burgers – trimming and grinding the meat. Students will make a short rib burger, a 50/50 bac-n-beef burger and a gorgonzola stuffed burger.
Instructor: Nicholas Orgo
Thursday, 1/31, 6:00 – 8:30 PM for 1 session
Location: Windham High School – Room 302
Fee: $34 includes food fee
Nicholas Orgo is the Chef and Owner of M.A.N.E. Catering and one of our favorite cooking instructors at WRAE.
Grow Your Own Organic Garden
with Lowell Matthews, Houlton/Hodgdon Adult & Community Education
Interested in learning how to grow your own vegetables in a sustainable manner? Basics of soil science and how to enrich your soil to produce healthy, high-yieding plants will be discussed. This course wil cover the fundamenatals of making and using compost, the principles of crop rotation, and how to incorporate green manures to manage nutrients in the garden. The instructor is an experienced farmer.