DEAR SUN SPOTS: The Poland Spring Preservation Society is pleased to present the lineup for its Annual Sunset Concert Series. This year we are celebrating our 50th anniversary.

The Sunset Concert Series takes place outdoors at the Poland Spring Resort Gazebo at 22 Robbins Way, and begins Monday, June 22. The series will continue every Monday thereafter, concluding on Aug. 31. Admission is $5 per person. In the event of inclement weather, the performances will be in the dining room of the Poland Spring Inn. The concerts begin at 6:30 p.m.

Attendees are encouraged to bring a blanket and chairs. Drinks and snacks are available for purchase inside the Maine Inn and Mel’s Hilltop Restaurant is open for dinner before and after the concert. Takeout is also available.

Please see our website at https://polandspringps.org/concert-series/ for a lineup of performers and more information. 

Thank you for this column to help people in the area with information. — Stan, no town

ANSWER: A bit of background: The Poland Spring Preservation Society was formed in 1975 shortly after the Poland Spring House fire. The Society is dedicated to preserving the history of Poland Spring through the operation of the Maine State Building and All Souls Chapel. Today, these buildings are enjoyed as the site for historic exhibits, an art gallery, weddings and concerts throughout the summer months. The Society operations are directed by a volunteer board and staff members.

DEAR SUN SPOTS: In case you need more rhubarb recipes as you requested on June 4, here’s another oldie but goodie and something a little unusual. This chutney is very good with pork chops, pork roast and venison.

Rhubarb Chutney: Combine 4 pounds rhubarb, cut small, with 4 pounds brown sugar, 3 cups white or apple cider vinegar, 2 rounded tablespoons salt, the juice and rind of 2 1/2 large lemons, 4 (12 ounce) packages raisins (coarsely chop 2 of the packages and leave the other 2 packages whole), 1/4 cup fresh ginger cut into small pieces, 1/2 teaspoon ground cloves, 1 teaspoon ground cinnamon, and 8 small green chili peppers, chopped.

Cook in a large pot over medium heat for 2 hours and until it becomes the consistency of jam. Process in a canner, allow to cool, and store in a cool, dark place. Makes 15 pints. — Linda, no town

ANSWER: This sounds interesting and reminds me of all the relishes and chutneys my grandmother and mom made. They would work together processing all the garden goodness and share the results. I spent many hours helping them with the work or keeping an eye on my younger siblings so they could get the job done. It was a big part of summer. 

I was thinking that I would love to hear your tales of how you spent your summer days when you were children. Please share as I’m curious to know if your summers were as enchanting and as carefree as mine were. Of course, there was work to be done, but there was also time for dreaming and scheming, and fine-tuning the art of doing nothing. 

This column is for you, our readers. It is for your questions and comments. There are only two rules: You must write to the column and sign your name. We won’t use it if you ask us not to. Please include your phone number. Letters will not be returned or answered by mail, and telephone calls will not be accepted. Your letters will appear as quickly as space allows. Address them to Sun Spots, P.O. Box 4400, Lewiston, ME 04243-4400. Inquiries can also be emailed to [email protected].