Native Maine Local Lore

Fun Food Shows, Easter candy, and food dyes

29541878 1901853919856410 954022146758771489 nHi Local Lorers, Guess what's coming right up!!!!

NATIVE MAINE FOOD SHOWS!!

Monday, March 26, Portland, Holiday Inn by the Bay 12-4pm
Monday, April 2, Portsmouth, Sheraton Harborside Hotel 12-4pm

Join the fun! Huge door prizes, deep product discounts, live music, and lots of free swag! Meet the people behind Native Maine’s great products: ask your questions and learn about the latest and tastiest foods. The Native Maine chefs will be cooking up delicious dishes. Our vendors will be on hand with tons of delicious foods to sample. What’s your pleasure? We’ll have domestic and imported cheeses, charcuterie, desserts, pasta, meats, olives, condiments, pizza, juices, soda and lot’s, lots more!!

It’s not too late to register at nativeme.com; we hope to see you there!

 And Easter is on it's way too! Don't forget Native Maine is your source for your Easter dinner needs. We have local ham and lamb, the freshest seafood, the crispest asparagus, and delicious desserts to make your table shine!

Here’s some Easter candy trivia to get you in the spirit:

  • Americans will consume more than 16 million jelly beans. That's enough jelly beans to circle the globe not once, not twice, but three times — or to fill a plastic egg the size of a nine-story building.
  • 86% of Americans bite off the ears of a chocolate bunny first! 5% who eat the feet first, and 4% who eat the tail first. Seems like 5% are undecided….
  • It used to take more than a day to make a peep! Approximately 27 hours, to be precise. That was back in 1953, when each candy was handmade with a pastry tube. Today they have machines that have dramatically (!) speed up the process to just six minutes. Which is good because….
  • Americans eat more than 600 million Peeps during Easter. This makes Peeps the most popular non-chocolate Easter candy. The Bethlehem, Pennsylvania, factory makes an impressive 1 billion Peeps a year, that’s 4 million a day.

Make This! Naturally Dyed Easter Eggs--dig into your compost bin and find the ingredients to make your own Easter egg dyes!

Use only hardboiled eggs; white eggs are preferred. The longer eggs are soaked in any of the dyes, the darker the color will be. For best results, leave eggs in dye in fridge overnight.

  • Blue: Red cabbage dyed Easter eggs turn out blue! Cut 1/4 head of red cabbage into chunks and add to 4 cups boiling water. Stir in 2 Tbsp. vinegar. Let cool to room temperature and remove cabbage with a slotted spoon.
  • Jade Green:  Simmer tops from 4 carrotsr in 2 cups water for 15 minutes; strain. Add 3 tsp. white vinegar.
  • Orange: Take the skin of 6 yellow onions and simmer in 2 cups water for 15 minutes; strain. Add 3 tsp. white vinegar.
  • Dark pink: Cut 1 medium beet into chunks and add to 4 cups boiling water. Stir in 2 Tbsp. vinegar and let cool to room temperature; remove beets.
  • Lavender: Mix 1 cup grape juice and 1 tablespoon vinegar

Happy Spring everyone!  We hope to see you at our shows!

Local You Know

At Native Maine Produce & Specialty Foods we're working hard to connect our customers with the freshest, quality produce & specialty products available. We believe in supporting New England's vibrant and diverse food system by providing locally grown & processed food items alongside some of the world’s best specialty foods sourced from around the globe.

As one of New England’s leading produce wholesale distributors with 3000+ quality items in stock, our 2000+ New England customers have access to local, regional & hard to find specialty foods delivered frequently at very competitive prices. We are your neighbors; we are the Local You Know.

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