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 food of the week is chicken. You can find wonderful tasty organic chicken at the farmer’s
market as well as at your local store. If you’ve never had organic chicken, you should definitely
try it. It costs a little more, but the flavor is well worth the price.
Chicken that is certified organic are given no hormones or antibiotics, and are fed grain free of GMOs. Certified organic free-range chicken is one of the cleanest and healthiest sources of protein that you will find anywhere. It is an exceptional source of protein and the juiciest tastiest chicken you’ll ever try. Almost all parts of the chicken can be eaten and it can be cooked in as many ways as you can imagine.
Chicken breasts are my favorite since they can be used in so many types of recipes.
I made this recipe a lot for my kids when they were growing up. It is my own concoction.
Chicken Burritos
1 pound chicken breasts, cooked
1 packet. Taco seasoning
½ cup water
1 can refried beans
flour tortillas
taco sauce
shredded cheese
Saute the chicken in taco seasoning and water, shredding as it cooks. Add refried beans and cook until thickened. Warm the tortillas, spread with the chicken mixture, hot sauce and shredded cheese. Roll up burrito style and warm in the microwave or oven to melt the cheese. Serve with shredded lettuce, cut up roma tomatoes and sour 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.