University of Maine Cooperative Extension is offering information and workshops to help consumers find, grow, use, preserve and store in-season fruits and vegetables in Maine. Market-fresh rhubarb is one of the many foods for May. Courtesy of UMaine Cooperative Extension

ORONO — University of Maine Cooperative Extension is offering information and workshops to help consumers find, grow, use, preserve and store in-season fruits and vegetables in Maine. Offerings for May include:

• Facts on Fiddleheads

• Facts on Edible Wild Greens in Maine

• Fruits for Health: Rhubarb

• Spring Refrigerator Pickles

UMaine Extension educator Kathy Savoie demonstrates new techniques for cooking, freezing and pickling fiddleheads in a video. Fiddleheads in particular require exact cooking methods — boiling for at least 15 minutes or steaming for 10 to 12 minutes to reduce risk for foodborne illness associated with raw and undercooked fiddleheads.

People can get ready for the arrival of Maine’s seasonal foods by attending an upcoming food preservation workshop or sign up for the Spoonful Blog to receive bite-sized food and nutrition information.

Bulletins are available for download or to order at extension.umaine.edu/publications. More information also is available by contacting 207-581-3188, 800-287-0274 in Maine, or [email protected].

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