Tidbits

Sounds good, tastes good

The American Folk Festival is right around the corner, and while the big reason you’re heading to the Bangor waterfront is to take in all the sights and sounds, you’re also going to sample some of the delicious treats offered up by the more than 30 food vendors spread out around the festival grounds. What’s your favorite? United Cerebral Palsy of Maine’s blueberry smoothies? The Thanksgiving sandwiches from Governor’s? Or what about those little cinnamon doughnuts from the Camden Doughnut Co. – a personal favorite; give me crispy little balls of fried-dough heaven over some cakelike monstrosity, thank you very much. Anyway, if there’s something you’ve eaten at the festival every year that you really, really love, send an e-mail to eburnham@bangordailynews.net and let us know your pick for the Best of the Fest. We’ll print some of your comments in the Aug. 27 Tidbits. What’ll it be? Spanakopita or strawberry shortcake? Kettle corn or clam chowder? Poutine or pakoras? How much alliteration can we cram into one column?

More amore

Giacomo’s Groceria keeps cramming more and more stuff into its cozy digs at the corner of Central and Main streets in downtown Bangor. First, the Italian meats, cheeses, candies, wine and imported dry goods. Then, the full-service deli. Then, the ice cream, pastries and salads. Now? An espresso bar. Giacomo’s will be making cappuccinos and lattes starting next week, using the strong, bold, Maine roasted Coffee By Design beans they’ve been serving in the store since opening in late 2007. For more on Giacomo’s, and for cooking and food tips from proprietor Milva Smith, visit www.italianuniverse.com.

Pick and pickle

This time of year, gardens everywhere are overflowing with our friend the humble zucchini. Some gardeners may, in fact, be experiencing an overload of the green goodie. When your friends and neighbors politely decline another large bagful of produce, you know you’ve got a problem. The solution? Make some pickles. Take a pound of zucchini, 1 small yellow onion, 2 tablespoons kosher salt, 2 cups cider vinegar, 1 cup of sugar, 1/2 tablespoon of dry mustard, 1/2 tablespoon of mustard seed, 1 teaspoon of turmeric and whatever other spices you wish. Slice the zucchini and onions very thin and put them in a large bowl with the salt and some cold water. Refrigerate. After one hour, drain and pat dry the zucchini. Combine the vinegar, sugar, dry mustard, mustard seeds and turmeric in a saucepan and simmer for three minutes; set aside to cool. Put the zucchini back in a large bowl, add the brine and stir. Transfer the zucchini and brine to the container of your choosing – small jars, one large bowl, whatever – just as long as it has a top that seals. Refrigerate for a day. Serve to unsuspecting guests, who haven’t been answering the door when you drop by with another couple pounds of zucchini. This recipe can easily be doubled or tripled, depending on how much of a bumper crop you’ve got.

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