Berry thoughtful

As Mainers await a still-ripening strawberry crop, Betty Jacobs of Brewer was kind enough to send a favorite recipe for Strawberry Tossed Salad from Sargento, which she describes as “M. M. Good!” To make it, Mix 1/4 cup vegetable oil, 1/3 cup sugar, 1/4 cup cider or red wine vinegar, 1 minced garlic clove, 1/4 teaspoon each salt and paprika, 1/8 teaspoon pepper in a jar with lid. Shake well. Toss 6 cups torn mixed greens, 2 1/4 cups sliced strawberries, 1 cup shredded cheddar and Monterey Jack cheese mix (sold under Sargento Salad Creations label), 1/4 cup chopped toasted walnuts. Toss with dressing and serve.

Tater thoughts

Baked? Fried? Can’t decide? As part of the 58th annual Maine Potato Blossom Festival, the Maine Agri-Women have planned a potato cooking contest. If you have a great potato recipe, bring the prepared dish along with the recipe to Fort Fairfield Elementary School cafeteria by 10:30 a.m. Saturday, July 16. There will be five categories: breads, casseroles, desserts, salads and soups, and first and second prizes will be awarded in each category. A grand prize of $200 will be awarded to the overall winner. For information, call Mary Ann Buck at 764-0635.

Eyes on the pies

Really – Life magazine has named Helen’s Restaurant in Machias No. 1 for blueberry pie. Michael Stern of Roadfood.com scoured the country for the best pies and had this to say: “Too often, blueberry pie can be gummy, but Helen’s Restaurant in Machias uses local berries that are tiny and flavorful. Just beware: They’ll stain everything they touch.” Any Mainer will tell you the stains are well worth the risk.

Tidbits is hungry for news about local food products and events. Send your Tidbits by mail to: Bangor Daily News, attn: Kristen Andresen, P.O. Box 1329, Bangor 04402-1329; by fax to 941-9476; or by e-mail to kandresen@bangordailynews.net.