Tidbits

Oktoberfest on MDI

Throw your beer stein into the dishwasher, get your liederhosen dry-cleaned, and whet your appetite for some Wiener schnitzel; the 13th annual Acadia’s Oktoberfest Celebration is set for Saturday, Oct. 11, at Smuggler’s Den Campground on Mount Desert Island. Twenty three brew masters from all over the state will ply their wares at the festival, set for 11:30 a.m. to 6 p.m. Some of the more well-known Maine brewers such as Sea Dog, Shipyard and Geary’s will be there, in addition to some favorite local brewing companies such as Black Bear Brewery, Allagash, Belfast Bay Brewery, Atlantic Brewing Co. and Peaks Organic. To attend and not drink will cost you just $5, but $25 gets you a souvenir glass and 12 beer tickets. There also will be plenty of food, music, entertainment and booths from Maine artisans and artists. For more info, call the Southwest Harbor-Tremont Chamber of Commerce at 244-9264.

Living history at Leonard’s Mills

Enjoy the bounty and beauty of fall this weekend at Leonard’s Mills Living History Days, set for 10 a.m. to 4 p.m. Saturday and Sunday, Oct. 4-5, at the Penobscot Experimental Forest in Bradley. In addition to lots of family-friendly educational activities, in which kids and parents can learn about life in the north Maine woods in the 1790s, there’s plenty of great food. Apple cider, cider milkshakes and bean-hole beans will all be available. For more info, visit www.leonardsmills.com.

Recipe for Rosh Hashanah

Rosh Hashanah, the Jewish New Year, began Monday evening and wraps up today. Traditionally, foods associated with the holiday include apples and honey, to symbolize a sweet new year, as well as dates, gourds, pomegranates and challah bread. An apple-squash soup would be an appropriate, delicious addition to a Rosh Hashanah dinner. Try taking three apples, a large butternut squash, a carrot, a medium onion and a stick of celery, all peeled and chopped, and cooking them in a Dutch oven with a tablespoon of butter until all are softened. Add 3 cups of chicken broth, cook for 30 minutes, then stir in a cup of apple cider and a tablespoon of brown sugar, with salt, pepper, nutmeg and cinnamon to taste. After an hour to cool, puree in batches in a blender or food processor, and serve with sour cream and apple slices. Regardless of whether or not you’re Jewish, it’s a tasty recipe. Mazel tov!