Tidbits

Bee delicious

Clear your calendar so you can clear your plate! The Orono Historical Society’s annual Tasting Bee will take place from 5 to 7 p.m. Wednesday, May 9, at Asa Adams School. Local restaurants, including Pat’s Pizza, Margarita’s, The Store-Ampersand, Dirigo Pines, Bear Brew Pub and Woodman’s Bar and Grill. Tickets cost $10 for adults, $5 for children ages 6 to 12 and free for children under 5. Tickets are on sale at The Store-Ampersand, The Pretty Woman, and Judy’s Scrappin’ and Stampin’ in Orono, by calling Marlene Doucette at 866-2597, or at the door. All proceeds benefit the restoration of the Civil War monument in Webster Park.

Mussel bound

When people think Maine, they immediately think lobster, but Maine’s aquaculture industry is changing all that. According to the Maine Department of Agriculture’s Eat Here program, about 1,295 acres of marine waters are leased in Maine for that purpose. Among the species raised are: Atlantic salmon, Eastern Oysters, Blue Mussels, Cod, Halibut (experimentally), Green Sea Urchins (experimentally), Soft Shell Clams, Scallops, Rainbow Smelt, Golden Shiners, Redfin Shiners, Fathead Minnows, Suckers, Emerald Shiners, Brown Trout, Rainbow Trout, Sand Worms and Shad. This recipe for Sailor’s Mussels showcases the bounty of the mussel harvest. It can be adapted to include other aromatic vegetables like carrots, peppers, and tomatoes when in season. To prepare, melt 4 ounces butter over medium-high heat in a large stockpot. Add 1 chopped celery rib, 1 sliced carrot and 1 chopped onion and cook until onions are translucent, stirring to prevent browning and sticking. Add 2 pounds debearded, scrubbed mussels, 8 ounces white wine, salt and pepper to taste. Cover pan and steam 2-3 minutes or until mussels have opened. Serve immediately in bowls, spooning cooking juices over mussels.

Springtime sips

If all this warm weather has you longing for a cool drink, try McCormick’s recipe for Mango Madness. To prepare, peel and cube 2 large mangoes and place in a blender along with 2 cups ice cubes, 1/2 cup orange juice, 1 1/2 teaspoons raspberry extract and 1 teaspoon imitation rum extract. Blend on high speed until smooth and serve, garnished with a raspberry skewer, mango slices or a sprig of mint.

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