by Lois Baxter
Special to The Weekly
This has been a great year for enjoying fresh, local produce, baked goods, dairy, meat and more
at local farmers markets. However, with frost on the pumpkin and the snowman in the yard,
the growing season in Maine for a lot of the wonderful items we’ve enjoyed has come to an end.
Along with the end of the growing season has come the end of many farmer’s markets.
I will continue to bring you information and recipes through the winter months so you can stockpile some in anticipation of spring and next year’s bounty. It just might make the long,
cold winter seem a little brighter.
Did you know there are 12 farmers markets in Penobscot County? Find out which ones
continue during the winter months at the Maine Federation of Farmers Markets website mainefarmersmarkets.org/shoppers/.
Three of those local markets, which offer a 25 percent matching discount for customers paying with SNAP/EBT, sponsored by Food AND Medicine, have closed or changed hours and location.
Bangor Farmers Market hours are 11 a.m.-1 p.m. the first and third Sundays of each month at the Sea Dog restaurant.
The Ohio Street Farmers Market and the Brewer Farmers Market are now closed until spring.
The fruit of the week is blueberries. I know that Maine blueberries are not “in season” in
December, but if you were lucky enough to rake some or pick up some at your local farmer’s
market in season, you probably have some on hand that you froze to make it through the long
cold winter. If you didn’t, you usually can find them in the freezer section of the grocery store.
Do not try to substitute high bush blueberries, though (the big fat ones), because you will be
disappointed. There is nothing like the sweet taste of a wild Maine blueberry.
Blueberries are a super healthy food. One cup contains about 25 percent of the daily dose of vitamin C. They reduce the risk of heart attack and cancer, fight urinary tracts infections and boost brain health. There are many ways to use blueberries. Add them to pancake batter for breakfast, put them is muffins, make a cobbler or pie, or just eat a handful as a snack. Maine wild blueberries are good however you use them.
This week’s recipes came from my former mother-in-law. It’s favorite dessert among my
friends and family:
Blueberry Gingerbread
½ cup vegetable oil
1 cup sugar
1 egg
2 cups flour
½ teaspoon ginger
1 teaspoon cinnamon
½ tsp salt
1 cup sour milk or buttermilk
1 teaspoon baking soda
3 tablespoons molasses
1½ cups blueberries
Cream oil and sugar, and add egg. Add dry ingredients alternately with milk, add blueberries and
molasses last. Spread in a greased 9-inch by 9-inch pan. Bake at 350 degrees for 50 minutes. Serve warm with whipped cream.
Lois Baxter volunteers at Food AND Medicine, a nonprofit organization at 20 Ivers St. in Brewer. For information, contact fam@foodandmedicine.org or 989-5860, or visit foodandmedicine.org.