Nibbles: Fresh herbs, falafel, make your own ice cream and the Blue Hill Co-op grand opening



All about herbs

Incorporating herbs into tea, honey, oils and pesto as well as into cooking is the focus of Jody Mountcastle’s “Herbs Every Day” workshop from 11:30 a.m. to 1:30 p.m. on Saturday, Aug. 17, at the Maine Seacoast Mission’s Weald Bethel Community Center in Cherryfield.

Sponsored by the Women’s Health Resource Library in Milbridge, the class also will cover the use of herbs in baths, tonics, and compresses. Participation is free, but registration is required. To sign up, call 546-7677 or find the “Harvest Table Cooking Classes” at whrl.org.

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Homemade Mediterranean

 

Falafel, exotic hummus flavors, stuffed grape leaves and gazpacho are among the Mediterranean dishes served up by Terri and Steve Sleeper from 10 a.m. to noon on Fridays at the Stonington Farmers Market. Steve’s own family hails from Lebanon and the many of the vegan/vegetarian dishes are made with heirloom recipes. Based in Bangor, operating as Mediterranean Cuisine by TS, the Sleepers also produce homemade marshmallows and blueberry pie bars.

 

Feeling cooperative?

A door prize, free samples, vendor demos and live music are all part of the Blue Hill Co-op’s grand opening from 11 a.m. to 6 p.m. on Saturday, Aug. 10, at the new South Street location. A soft opening occurred July 26-27.

Over the last 45 years, the co-op has had varied homes from members’ own houses in the early days to The Barn Castle and the Sedgwick Redemption Center. A wider selection of fresh, quality food, a greater number of employees and a community room to host events are among the new store’s gains.

 

Get cranking!

Bar Harbor’s Udder Heaven Ice Cream Retreat invites customers to make their own ice cream between 10 a.m. and 4 p.m. on Tuesday, Aug. 6, at 369 Route 3 across from Pirate’s Cove Adventure Golf. Folks will learn how ice cream is made — the mix process, freezing and hardening — and facts such as why ice crystals form in ice cream tubs. They also can make their own 2 quarts with a hand-crank device. To sign up, call 288-2233.

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