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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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MOFGA's Summer Orcharding Workshop

Saturday, June 25, 2016; 10 a.m. to 3 p.m.
Location:
Redpath Orchard, 9 Orchard Rd., Cumberland
Registration:
$35 for MOFGA members; free for MOFGA Journeypersons; $50 for non-members

Learn tips and tricks for caring for your orchard through the summer and for getting your orchard to a successful harvest in late summer and fall. C.J. Walke, MOFGA's organic orchardist, will teach this course and will be available to answer any questions you may have. Please remember to bring a bag lunch.

Organic and Sustainable Agriculture News
Sap ‘pouring in’ for producers, but harvest outcome uncertain
Bangor Daily News - 2/25/2010.
By Sharon Kiley Mack – Machias: This winter’s unusual lack of snow and mild temperatures both day and night is having an extreme effect on Maine’s maple syrup industry. Traditionally, central Mainers begin tapping maple trees between March 7 and 10. The average start date across the state is March 20. But this year trees are already tapped in some places and syrup makers are boiling sap, while in other areas, daytime temperatures are still too low for the sap to run.
Boiling it up a-sap
Portland Press Herald - 2/24/2010.
By Edward D. Murphy – No, it's not just you. It is unusually warm outside. The maple trees sense it, too, and that means their sap is running abnormally early. Warmer-than-normal days and cold nights are combining to create ideal conditions to get maple syrup season off to one of its earliest starts ever, said Keith Harris of Harris Farm in Dayton. Harris figures his trees' sap production and his syrup output are running a week to 10 days ahead of normal.
Treat Maine shrimp with TLC
Portland Press Herald - 2/24/2010.
By Anne Mahle – Because Maine shrimp are more tender than the gargantuan Southeast Asian shrimp raised on farms, they require a more delicate hand. Only 60 to 90 seconds is all it usually takes to cook a small batch of this sweet, unadulterated, wild-caught protein.
Get your hands dirty
Resurgence - 2/24/2010.
By Sandor Katz – Some futurists have imagined that the food of the future will be utilitarian little pills we can pop into our mouths to meet all our nutritional need. No fuss. No work. No decisions to make. No dirty dishes to wash. This is a fantasy of completely de-contextualised food.
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July 10 to 16 - Tree Fodder Seminar by MOFGA.net: "3 Streams Farm in Belfast. Presented by Shana Hanson. $150 suggested tuition covers instruction and room or camp site plus me..."
2016 Plant Breeding Technician by Johnny Selected Seeds: "Johnny's Selected Seeds is a local, privately held, employee-owned seed producer and merchant headquartered in Winslow, Maine..."
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Upcoming MOFGA Events

June 25 - Organic Orcharding Workshop: Summer Orchard Care

June 29 - Conservation Farm Tour: Cover Crop Demonstration

July 1 - MOFGA's Common Ground Call-In Radio Show

July 6 - Farm Training Project Workshop: Farming with Horses

July 7 - Poultry Processing Workshop

July 12 - Cover Crop Management Walk

July 14 - Farm Training Project Workshop: Ecological Weed Management

July 20 - Farm Training Project Workshop: Creative & Collaborative Marketing

July 24 - Open Farm Day

July 28 & 29 - Kneading Conference

September 23-25 - Common Ground Country Fair


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