BANGOR, Maine (WABI) – Good morning, and Happy Sunday everyone. Skies are on the cloudier side across Maine this morning with scattered showers for much of the state. A couple of breaks in clouds can be found here or there. Temperatures vary throughout the 50s for most, while reaching the 60s and low 70s in Southern Maine as more consistent sunshine is allowing for plenty of heating. Patchy fog remains across a good chunk of the state with some towns under one mile. Winds are on the calmer side this morning.

The morning hours will remain cloudier with showers and patchy fog for many. By the afternoon, showers will continue for most of the state, but will taper off from the NW to SE. This means conditions will dry out with sunshine developing across Northern Maine by the midafternoon. Showers will continue along the interstate until 3-4pm, with sunshine then filtering in by the later evening hours. Coastal locations will experience showers until the later evening hours, with clouds breaking by sunset, allowing for some sun to end the day. High temps today will vary from the upper 50s to low 70s. Dewpoints will become sticky in spots. Winds will be on the lighter side in the morning, before becoming breezy in the afternoon with WSW to NNW gusts reaching 25-35 mph.

Rainfall totals today will vary between a quarter to a half of an inch for most. Some pockets to the northwest, however, will only reach a tenth of an inch to a quarter inch.

Conditions will be quiet tonight. Besides a few clouds and light showers Downeast shortly before sunset, skies will clear with mostly to completely clear conditions and some patchy morning fog. Low temps will reach the low 40s to low 50s with North to NNW gusts remaining a bit breezy, reaching 20-30 mph.

Monday will be a dry day, and in my opinion, the pick of the week. Skies will be sunny with just a few clouds developing later in the evening. High temps will warm up, from the low 70s to low 80s. NNW/SW gusts will remain just a little breezy, reaching 20-25 mph.

Another beautiful day with mostly sunny skies is expected on Tuesday. However, temperatures will really start to warm. Highs will vary from the mid 70s to upper 80s. WNW/SW gusts will only reach 20 mph.

Above average temperatures will carry on Wednesday through Friday with highs throughout the 70s and 80s for most. However, this stretch of days is becoming increasingly unsettled. Showers and thunderstorms look increasingly more likely to develop during the afternoons as some frontal systems pass through. The greatest chance of showers and storms will be Wednesday night through Thursday. More cloud cover is thus expected, so temperatures aren’t looking to peak as high as they were originally expected to reach. Dewpoints will also become sticky towards the end of the work week, reaching into the 60s on Thursday and Friday.

SUNDAY: Highs from upper 50s to low 70s. Cloudier AM with showers. PM showers tapering off from NW to SE. Evening sunshine developing. Slightly sticky dewpoints. WSW to NNW gusts reach 25-35 mph during PM.

MONDAY: Highs from low 70s to low 80s. Sunny skies. A few evening clouds. NNW/SW gusts reach 20-25 mph.

TUESDAY: Highs from mid 70s to upper 80s. Mostly sunny skies. WNW/SW gusts reach 20 mph.

WEDNESDAY: Highs from low 70s to upper 80s. Partly to mostly cloudy AM. Cloudy PM with showers & storms possible. Slightly sticky dewpoints. SW gusts reach 15-20 mph.

THURSDAY: Highs from upper 60s to mid 80s. Partly to mostly cloudy. Showers & storms possible. Sticky dewpoints. South/SW gusts reach 15-20 mph.

FRIDAY: Highs from mid 60s to low 80s. Partly cloudy, few mostly cloudy spots. PM showers/storms possible. Sticky dewpoints. South gusts reach 15-20 mph.

Sunday starts off dry with more clouds than sunshine, making for a pleasant start to the day.

Temperatures will climb into the upper 70s to mid 80s during the afternoon, running a few degrees above the normal high of 73.

As the day goes on, scattered showers and a few thunderstorms will develop, especially across eastern Massachusetts. Not everyone will see rain, but it’s worth keeping an eye on the sky if you have outdoor plans later in the day.

By Sunday night, cooler and drier air begins moving in behind the system.

Monday will feel noticeably different, with a sea breeze along the coast keeping temperatures in the 70s. Plenty of sunshine will make for a comfortable start to the workweek before a summer stretch comes in midweek.

Temperatures begin a steady climb Tuesday and continue warming through the second half of the week.

By Wednesday, highs surge into the upper 80s and lower 90s.

There will also be a chance for a few showers or thunderstorms by Thursday.

“This process takes our product to a whole different level,” said Zydenbos. And, she said, it tastes delicious.

Vermont has the highest percentage of local food sales in the region (10.7 percent), followed by Maine (4.9 percent), with New Hampshire coming in third (4.6 percent), according to 2024 data from New England Feeding New England, a partnership of New England organizations advocating that the region produce 30 percent of the food it consumes by 2030. Massachusetts comes in fourth, with 3.6 percent of food spending on local items.

New Hampshire is second to last in New England when it comes to the value of vegetable sales ($23 million) and the value of agriculture ($209 million). Many farmers in the state struggle to turn a profit.

“Generally speaking, New Hampshire is a little bit behind,” said Shawn Menard, executive director of Seacoast Eat Local, a local food nonprofit, and board president at the Concord Food Co-op. Menard said other New England states have more robust infrastructure for food processing, purchasing, and distribution that supports local food production.

Since 2012, Zydenbos has operated Micro Mama’s, one of New Hampshire’s first fermented vegetable companies, sourcing local produce and transforming it into fermented vegetables sold at more than 50 locations around New England, including about 30 Whole Foods stores.

Now, Zydenbos wants to try something new, by making more processing equipment available for farmers and producers in New Hampshire and using it to introduce novel local food products. Among them: freeze-dried kimchi, a new take on a traditional Korean dish made with spicy fermented vegetables like napa cabbage and radishes.

With a $96,000 federal grant from the US Department of Agriculture in hand, she purchased new equipment, including an individual quick freezer and a freeze dryer. Food experts said the cost of the equipment is one barrier that’s prevented other small local businesses from offering similar products.

Jennifer Chadbourne, a clinical associate professor in agriculture, nutrition, and food systems at the University of New Hampshire, said freeze-dried kimchi is not widely available.

“It could be a really novel idea for the manufacturer,” she said.

Traditional kimchi and other fermented vegetables offer certain health benefits, like probiotics that can aid gut health, according to Chadbourne. She said freeze-drying can preserve the nutritional value of food since it doesn’t rely on a high heat during processing, but there’s not yet robust evidence on the nutritional profile of a new food like freeze-dried kimchi. She said flash freezing is another effective way to preserve the peak nutrients of a freshly harvested food.

For the consumer, these products are a convenient way to buy nutritious local produce outside the limited months of New England’s growing season.

“Especially here in New England, where we have such drastic seasons that impact how long we can grow food, any type of novel preservation technique is going to help us maximize our crops during the seasons where we can grow,” said Chadbourne.

The individual quick freezer Zydenbos acquired is different from a typical household freezer. It freezes produce in about 20 minutes as opposed to 48 hours, Zydenbos said. And rather than locking produce into one solid chunk, it freezes berries or broccoli as individual pieces, which makes it easier to use at home.

If freeze-dried kimchi seems a little out there, that’s a challenge Zydenbos has faced before. When she started her fermented food business in 2012, kimchi was still on the fringes of food culture in New England. Zydenbos said she had to work with state agencies as they learned how to regulate the food. Then she toured the state’s farmers markets educating consumers and evangelizing the benefits of fermented foods.

Even before that, there were her own doubts to overcome.

“When you first do it, you’re like, Oh, my god, this goes against everything that you’ve been taught,” she said. “You’re basically leaving vegetables out on the warm shelf to transform.”

“I’m going to kill somebody,” she remembers thinking while fermenting a batch for her own consumption after attending a kimchi-making workshop.

Zydenbos came to fermenting in search of healing. For years, she relied on copious quantities of probiotic supplements to ease digestive issues. When she started making kimchi, that became her new cure.

From there, a kimchi empire was born.

“In terms of somebody who really put it on the map in this region, I think Micro Mama’s is a huge player in that,” said Menard. He was the produce manager at the Concord Co-op when Zydenbos landed her account there. Menard said he hadn’t had kimchi before, but he was blown away by the flavor of her product, which was well received among the co-op’s customers.

By 2017, Zydenbos had built a facility in Weare on a property that had been in her family since the 1970s. The fermenting dens now contain 40,000 pounds of vegetables in production, all subject to strict federal and state safety regulations. She sourced stainless steel fermenting tanks from Italy and Germany to avoid using plastic containers.

When Whole Foods first came to New Hampshire, Zydenbos put her line of products forward – including kimchi, sauerkraut, and fermented carrots and beets, sourced from New Hampshire farms. The food safety work she had done with state agencies paid off, Zydenbos said, when she was able to show Whole Foods her quality control measures.

Now, with her new equipment, Zydenbos is planning to add freeze-dried kimchi to her lineup, as well as launch a spice line and food that will appeal to hikers, campers, and preppers.

“The possibilities are endless,” she said.

With the individual quick freezer, she can produce frozen carrots, beets, potatoes, and French-fry cut potatoes, which could be sold at local grocery stores or to New Hampshire restaurants.

Zydenbos views these efforts as a way to help farms access markets they haven’t been able to reach given a lack of processing equipment, licensing, or capital. She said the demand already exists.

Bruce Wooster of Picadilly Farm in Winchester, N.H., has been selling produce to Zydenbos for about five years. He said her new endeavor with flash frozen and freeze-dried produce could help growers extend their selling season.

“All the local farms have their crop coming all at once,” he said. “It can be tough to spread out those sales, but by freezing you can spread things out and not be like, ‘Hey, we’ve got to sell it this week before it spoils.’”

The Concord Food Co-op is one local grocery store that’s eager to include local frozen produce on its shelves.

“We have frozen vegetables that fly off the shelf,” said Josh Belanger, the store’s former general manager. “I think if we had them locally they’d do even better.”

Josh Marshall, assistant commissioner of the New Hampshire Department of Agriculture, Markets, and Food, said the new equipment will help make more local food available.

“For a small producer to be able to buy directly from small, New Hampshire farmers, and do this, this seems relatively cutting edge,” Marshall said.

Amanda Gokee can be reached at amanda.gokee@globe.com. Follow her @amanda_gokee.