Bangor’s Bounty
Local and Coastal Says it All
Local wild blueberries and vegetables, along with coastal lobster and other seafood, provide basic ingredients for many of Maine’s favorite fall dishes. The regional potato harvest in Aroostook County also supplies a low-cost staple used in popular potato chowder recipes, explained Pete Merritt, director of food and nutrition services at St. Joseph Healthcare.
Tasty Nutrition
“For us, it is all about quality, healthy choices and comfort food,” said Merritt. “We want our patients to eat well, because it is such an important part of the healing process. The hospital staff work so hard. They often eat on the run, so we need to keep them fueled for their shift. And we want visitors to be pleasantly surprised with the food.”
Pickles, Muffins and Pancakes
One of the hospital’s most requested menu items is mustard pickles made from a recipe given to Head Chef Matthew Quint by a parishioner who attended his family’s church. “I brought the recipe to work eight years ago,” he said. “It is a fall favorite and a great way to use extra cucumbers from the garden.”
Late summer blueberries are added to muffins for patients and to pancakes served in the cafeteria. Quint shared that blueberries are easily frozen on a cookie sheet, later placed in freezer bags and enjoyed throughout the fall and winter.
In Appreciation
Last year, as a special treat at the annual employee appreciation picnic, Mary Prybylo, president of St. Joseph Hospital and senior vice president, Covenant Health, treated staff to lobster rolls. “One thousand lobster rolls, which we made ourselves with over 300 pounds of fresh lobster meat, were served in one day,” said Quint. “It’s just one way we can thank everyone for their dedication during the COVID-19 pandemic and celebrate our Maine roots.”
Quick and Easy Mustard Pickles
Ingredients
7 fresh cucumbers
1 quart white vinegar
1 quart water
½ cup sugar
½ cup salt
½ cup dry mustard
Preparation
Cut cucumbers in ½-inch half-moon slices or spears. Place them in glass jars or stainless steel containers with lids. Mix all other ingredients and pour over cucumbers, making sure all are covered. Be sure the inside of the cucumber is exposed to the brine, then refrigerate. The mustard pickles will be ready to eat in 24 to 48 hours — if you can wait that long. Use within two to four weeks.