Garden of eating

How does your garden grow? With snap peas and broccoli and pretty beets all in a row? If you’d like to plant a kitchen garden but don’t know where to start, sign up for the Planning Your Potager class at Cheryl Wixson’s Kitchen 6:30 p.m. Tuesday, April 18. The class will help you plan a simple garden and concludes with a three-course meal. Enrollment is limited and the class costs $75 per person. Cheryl Wixson’s Kitchen is located at 91 West Broadway in Bangor. For more information and registration, visit www.cherylwixsonskitchen.org.

Spice is nice

Variety may be the spice of life, but variety isn’t always what cooks find when they’re looking for specialty ingredients. Enter two spice purveyors – Penzey’s and Adriana’s Caravan – who can provide almost everything a gourmet needs. For information or a catalog for Adriana’s Caravan, visit www.adrianascaravan.com or call (800) 316-0820; for Penzeys, visit www.penzeys.com or call (800) 741-7787.

Whole-grain, whole flavor

If you’d like to add healthful whole grains to your diet in a tasty way, try this Turkey and Avocado Sandwich recipe from Wasa crisp bread. To prepare, combine 1 teaspoon olive oil, 1/4 cup finely minced tomatoes, 2 tablespoons finely minced red pepper, 1 tablespoon chopped flat-leaf parsley, salt and pepper in a small bowl. Mix and set aside. Take 3 Wasa Hearty Rye crisp breads and top each with 1 slice Havarti cheese, 1 slice turkey breast, 3 thin slices avocado and a dollop of the tomato and onion mixture. Eat immediately.

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, Maine 04402-1329; by fax to 941-9476; or by e-mail to kandresen@bangordailynews.net.