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In January the Partridge Foundation awarded $1.0 million to establish an endowment to support MOFGA’s New Farmer Programs. It also pledged an additional $1.0 million if MOFGA can raise a similar amount before 2016. Read more.
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PO Box 170, Unity, Maine 04988
Phone: 207-568-4142
Fax: 207-568-4141
Email: mofga@mofga.org
Physical Address:
294 Crosby Brook Road
Unity, Maine

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Great Maine Apple Day


Sunday, October 18, 2015
12 noon to 4:00 p.m. Rain or Shine

Doors open at 11:30 a.m.

Common Ground Education Center
294 Crosby Brook Rd, Unity Maine

$4 for non-members, $2 for members
Kids get in free!

Celebrate the history, flavor and tradition of Maine apples, while honoring the importance of a diversified, perennial agriculture.

Schedule and more information

Organic and Sustainable Agriculture News
Dollars target organic bread wheat in Maine
Bangor Daily News - 11/2/2009.
By Sharon Kiley Mack – The University of Maine’s sustainable agriculture program, headed by Ellen Mallory, will share $1.3 million in U.S. Department of Agriculture grant money with the University of Vermont for research into local organic bread wheat production.
Farmers turning cranberries into comeback crop
Maine Sunday Telegram - 11/1/2009.
By Beth Quimby – Turner: The rush was on in the deep-maroon cranberry bogs at Ricker Hill Orchards last week. A dozen men pushed harvesting machines atop the spongy mat of vines, scooping up the tart red fruit before rain shut down the operation, putting off the already late harvest for yet another day.
Winners and losers in a soggy season
Maine Sunday Telegram - 11/1/2009.
By Tom Atwell – Leeks love liquid. So this was a great year to plant our first crop of leeks. May, June and much of July were soggy months, with much more rain than normal. As a result, the leeks are tall, round, fat and tasty. Granddaughter Maeve and I planted the King Richard leeks from Johnny's on the last weekend of April.
America’s sweet tart
The Boston Globe - 11/1/2009.
By Adam Ried – Apple cider, whether it’s freshly pressed and sweet or fermented and hard -- which is to say earthy, dry, fizzy, and lightly alcoholic -- is an enticing ingredient for cooking. With cider used in every course, I hope this menu offers an inkling of its complexity and sweet-tart, fruity potential in many types of dishes.
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Upcoming MOFGA Events

October 10-12 - Nose to Tail Pork Processing, Unity

October 18 - Great Maine Apple Day

October 19 - "Women Owning Woodlands" workshop at Hidden Valley Nature Center

November 6-8 - MOFGA's 2015 Farmer to Farmer Conference

November 19-22 - Low Impact Forestry Workshops

November 20-21 - Chainsaw and Forestry Safety Course

December 8 - QuickBooks Training presented by Farm Credit East


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