FARMINGTON — A whole bunch of individuals got here to the College of Maine at Farmington on Saturday to take a look at distributors, hear talks on fermentation, take heed to music and luxuriate in domestically grown and crafted meals and items on the Fiddlehead Competition.
Now in its eighth 12 months, the pageant was at a brand new location on the UMF campus, and other people mentioned that stands to extend the occasion’s reputation in coming years.
“That is such a wonderful prevalence yearly,” mentioned Bob Weingarten of Vienna, who has attended almost each Fiddlehead Competition.
“For individuals who go to Widespread Floor, it’s like a preview, and it’s increasingly like Widespread Floor yearly,”he mentioned, referring to the Maine Natural Farmers and Gardeners Affiliation truthful every fall in Unity.
About 30 distributors have been readily available providing kettle corn, baked items, crafts and different small-batch crafted items. Eight bands performed music one after the opposite on the garden on a light, overcast day.
The pageant is organized by a gaggle of scholars from the Sustainable Campus Coalition, a membership at UMF, and several other members of the group.
“We’re attempting to assist native farmers and improve native agriculture — it makes use of much less oil, much less carbon produced, as a result of it stays native,” mentioned Luke Kellet, a junior at UMF majoring in biology and one of many pageant’s scholar organizers.
Whereas the late begin to spring meant not many fiddleheads have been readily available on the pageant, one speak, a conventional staple on the pageant, targeted on all issues fiddleheads.
“It takes appreciable temperature and appreciable time to rise up into the middle of that fiddlehead to get to the purpose the place you’re killing the microbes,” mentioned Dave Fuller, a non-timber forest merchandise specialist for the College of Maine Cooperative Extension, on the necessity to steam or boil fiddleheads reasonably than sauteing them. The Extension has two publications on-line with details on fiddleheads, one on figuring out and sustainably foraging from the wild and one other on protected cooking.
The opposite 5 talks checked out totally different points of fermentation, together with one speak specializing in koji, a fungus used to make Japanese fermented preparations corresponding to soy sauce and miso. Nicholas Repenning of Go-En Fermented Meals shared his labor-intensive apply of cultivating koji. Fermentation shouldn’t be solely a manner of preserving meals but in addition is wholesome as a result of it carry microorganisms into the digestive system and makes meals extra digestible, in keeping with presenters.
Lewiston-Auburn police log
Nationwide Sports activities