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The Partridge Challenge
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.
Please join MOFGA in meeting this exciting challenge!

  


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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The Margesons

Know Your Organic Producers!

Meet Erich Margeson and his family from Margeson Organic Farm in Westmanland. The Margesons raise MOFGA certified organic potatoes, seed potatoes, winter squash, oats and garlic, which they sell through Maine Potato Lady,  Johnny's Selected Seeds and Fedco.

Please support MOFGA certified organic farmers and producers!

Search for local certified organic food on MOFGA.net

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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Disc harrow by Wild Miller Farm: "We are seeking a single gang disc harrow for the 2015 season at our farm in Palermo, preferably 6' cut with decent bearings a..."
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Boiler: wood/oil or gas combination by Judy Powell: "140,000 BTU Boiler HS Tarm. wood gas/oil combination. wood chamber is 39" wide X 30" deep. Bought new in 1979. Has heated our..."

Upcoming MOFGA Events

February 6 - MOFGA’s Common Ground radio show

February 16-17 - Advanced Business Planning Workshop

February 24 - Pesticide Applicator Training and Exam Workshop

February 25 - An Introduction to Unity Food Hub

February 27 - Community Supported Agriculture (CSA) Fair in Augusta

February 28 - School Garden Regional Gathering

February 28 - Organic Orcharding Series: Pruning Fruit Trees

February 28 - Community Supported Agriculture (CSA) Fair in Portland

March 6 - MOFGA’s Common Ground radio show

March 7 - MOFGA’s Spring Growth Conference: Farming in the Face of Climate Change

March 18 and 25 - Organic Farming: Principles and Practices


See the full calendar ...

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