Deer Isle, Maine
A recipe prepared by Edible Island students at Deer Isle Stonington High School will be featured as part of the menu for the Commissioner’s Luncheon on Tuesday, January 14, 2020, at the Maine Agricultural Trade Show in Augusta. The dish, Wild Blueberry and Cranberry Chutney, highlights two fruits indigenous to Maine: wild blueberries and cranberries. Along with the chutney, over 300 guests will enjoy Baked Maine chicken, Maple Roasted Maine carrots, recipe provided by the Kittery schools, and Maine Garlic Roasted Potatoes, recipe advanced by the York schools.
Martha Poliquin, Food Service Director for Falmouth schools, spearheaded the menu development, asking schools all over Maine to submit their recipes using Maine grown ingredients. The menu selected by the Civic Center food service staff includes nutritious and delicious dishes created by Maine students and prepared for Maine students. Old Orchard Beach, Falmouth, Troy, Waldo and Unity school recipes were also chosen to be part of this menu.
The Maine Agricultural Trade Show, sponsored by the Maine Department of Agricultural, Conservation and Forestry, draws everyone from apple producers to woodlot owners, and all agricultural and food producer related businesses, over three days, January 14 – 16. Now in its 79th year, the show is a collaborative effort and a tradition that continues as an important place to learn more about Maine agriculture , and meet the people who make our food happen.
“We’re delighted to have been chosen to be a part of this historic and important event,” says Rene Colson Hudson, Executive Director of Healthy Island Project, the umbrella organization of Edible Island. “Our students love to make Wild Blueberry and Cranberry Chutney, for holiday gift giving, for their peers, and for Salt Air Seniors.”
Want to enjoy Wild Blueberry and Cranberry Chutney? Check out the community supper prepared by Deer Isle – Stonington students as part of the high school’s Arts Week event celebrating Maine’s bicentennial on Friday, January 31.
For more information, please contact:
Cheryl Wixson
207.367.5003
[email protected]