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Homegrown Food Festival
Keep checking back as we finalize the day's activities
Sunday, Sept. 28 Noon-4:00
Valentine Farm
162 North Road, Bethel
All Day Activities
Cooking Crazy, Eating Wild with John Reilly. John will make tomato sauce from Midnight Roma tomatoes from the Habitat For All Garden. Stop by and taste an assortment of flavors, pestos, and sauces to for pasta or or bread dipping. With a little creativity, you can add a little wild to standard tpasta sauce recipes.
The Wonders of Wild Foods with John Gonter. John loves to cook and share great wild foods with people, beginners to expert. Come and enjoy a taste of brined wild turkey breast strips, black bear meatballs, whitetail tacos with foraged seasonings, and wild mushroom dumplings. Gluten free and vegan samples will also be available.
Children's Activities
Hunting is Conservation. Hunting is a sustainable way to provide for yourself and your family, and Maine offers many opportunities from the type of equipment used to the various game species available. Explore the various types of equipment and bring any questions you may have.
Beekeeping with Maggie Corlette. Maggie is a professional beekeeper and is here to help you learn the art and science of beekeeping. She will also have bee products from the bees maintained with 4th grade Meroby Elementary students.
Hand-Churned Apple Cider Demo with Will Chapman. Take a turn at churninging apples and enjoying this fall favorite.
Habitat For All Garden is open. Get your garden questions answered, see some season extension options, and taste some carrot varieties and maybe late-season tomatoes. ​​​​​
Timed workshops
12:15 - 1:15 Making Soft Cheese with Susan Vogt
12:15-1:15 Making Jams and Jellies - Join us for an informative water bath canning demonstration with Certified Master Preserver Annette Cochran from No View Farm. This event is perfect for anyone interested in learning how to turn fresh fruit into delicious jam while ensuring it is safely preserved for long-term enjoyment.
1:30-2:30 Kraut and Kraut-chi Class - creative ferments made with various vegetables and fruits from the September harvest season. Learn the basics and how to incorporate interesting and favorite flavors making ferments that jazz up every dish in your life, with Anna Sysko and Mattie Rose Templeton. Attendees will help make the ferments and can take some home! Limit 12 participants, but all can watch! Bring 2 16oz canning jars. Tent 1
1:30-2:30 Bottle It Up - Capture and store the flavors of the garden with herbaceous oils and fruity vinegar infusions. Join chef and farmer Andrew Waymond for an interactive hour of recipe and technique sharing while tasting dressings, dips and marinades Tent 2
2:45-3:45 Making Jams and Jellies - Join us for an informative water bath canning demonstration with Certified Master Preserver Annette Cochran from No View Farm. This event is perfect for anyone interested in learning how to turn fresh fruit into delicious jam while ensuring it is safely preserved for long-term enjoyment.
2:45 - 3:45 - What You Need to Know Before You Get Honeybees with Maggic Corlett.
4:00 - Free Community Supper - Chili will be provided. Bring a dish to share.
2024 Highlights
To reduce food waste, registration is required for this free event.
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