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"Perhaps the most radical thing you can do in our time is to start turning over the soil, loosening it up for the crops to settle in, and then stay home and tend them."
- Rebecca Solnit

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MOFGA
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

MOFGA is an Equal Opportunity organization, provider, and employer.


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NEW! Charcuterie Series
January 16, 23, 30 and Feb. 6
4 sessions, 10 a.m. to 2 p.m.
Smith's Smokehouse, Monroe, Maine

Join Andy Smith of Smith's Smokehouse and delve into the basics of charcuterie through a series of four workshops. Learn how to create your own charcuterie goods, and potential business, and then dig deep into a variety of curing processes including bacon, bresaola, beef jerky and more! Don't forget to register for this course, we only have 10 spots available. The complete series is $350 for MOFGA members and $400 for non-members. Each session will take place at Smith's Smokehouse; bring your own lunch. If you have any questions, email Anna Mueller at events@mofga.org.

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

January 9 - MOFGA Day at the Maine Agricultural Trades Show

January 9-11 - Maine Agricultural Trades Show

January 16 - Charcuterie Series

January 22-23 - Flowering in the North

February 9 - Maine Farm to Institution Summit

February 25 – Advanced Business Planning with Julia Shanks


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