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Support MOFGA's Maine Heritage Orchard

Sales of our beautiful 2014 Heritage Orchard Calendar will help support MOFGA and the orchard. Full-color photos of apples originating in Maine were taken by widely acclaimed Portland photographer Russell French and include Black Oxford, Gray Pearmain and others. $15. Available at MOFGA's Country Store.

  

  

Governor LePage Signs Maine's GMO Labeling Bill!

Thanks so much to everyone who worked so hard to help Maine become the second state in the country to require labeling of GMO foods!

Read the full press release.


    

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MOFGA

PO Box 170
Unity, ME  04988
Phone: 207-568-4142
Fax: 207-568-4141
Email: mofga@mofga.org

Physical Address:
294 Crosby Brook Road, Unity, ME



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MOFGA's Seasonal Cooking Class with Chef Frank Giglio
Wednesday, April 23

10 a.m. to 3 p.m.
MOFGA Kitchen at Common Ground Education Center, Unity, Maine
Cost: $30, including lunch (and recipes to take home)


Cooking meals from scratch using fresh, local, and seasonal ingredients is a great way to connect with the local farming community. Fresh, organic foods taste better, are better for the environment, and the best for your body. Come share an afternoon in the MOFGA kitchen with Thorndike resident and chef Frank Giglio. He will share simple recipes that will highlight MOFGA certified farms, local fisherman and foragers. Learn to utilize wild herbs and other ingredients to naturally cleanse the body and prepare you for the warmer weather ahead. Limit: 15 people. Details and registration.

Organic and Sustainable Agriculture News
Maple syrup one of life's sweet mysteries
Bangor Daily News - 3/29/2010.
By Christopher Cousins – Canaan: With tapped maple trees and roadside sap houses so common in Maine this time of year, one might arrive at the notion that making perfect maple syrup is easy. You just boil it down, right? Wrong. Even when everything is done correctly, producing top-quality, Grade A, light-amber syrup is a bit hit-or-miss, said Ethan Robertson, who ought to know. He has been making syrup all his life, as did his father and grandfather.
Success of first alewive harvest encourages town
Portland Press Herald - 3/29/2010.
By Scott Monroe – Benton: Rick Lawrence didn't know what to expect before last year's first alewife harvest from the Sebasticook River. He predicted the town might make $5,000 on the fish harvest. It ended up generating $19,108 in new revenue for the town. It was the year's largest alewife run in the United States, with 452,000 fish harvested from May to June.
Maine Maple Sunday offers up treats galore for all ages
Kennebec Journal - 3/29/2010.
By Amy Calder – Skowhegan: Nancy Pooler breathed in the sweet, steamy scent of boiling sap and luxuriated in the moment. "It's just sensational," she said. Pooler and her sister, Ann Pelletier of Winslow, were standing in the steamy Smith Brothers sugar house on Rowe Road Sunday, tasting tiny spoonfuls of vanilla ice cream topped with a drizzle of maple syrup.
Push to eat local foods is hampered by shortage
The New York Times - 3/28/2010.
By Katie Zezima – East Montpelier, VT: Erica Zimmerman and her husband spent months pasture-raising pigs on their farm here, but when the time came to take them to slaughter, an overbooked facility canceled their appointment. With the herd in prime condition, and the couple lacking food and space to keep them, they frantically called slaughterhouses throughout the state. After several days they found an opening, but their experience highlights a growing problem for small farmers here and across the nation: too few slaughterhouses to meet the growing demand for locally raised meat.
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Upcoming MOFGA Events

April 20 - MOFGA Orcharding Workshop: Orcharding 101

April 23 - Grow Your Own Organic Garden Class in Gray

April 23 - MOFGA's Seasonal Cooking Class with Chef Frank Giglio

April 26 - Empty Bowl Supper Fundraiser

April 30 - Waldo Organic Growers Program: Bats

May 4 - MOFGA's Chainsaw Safety Workshop


See the full calendar ...

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