"Food is an important part of a balanced diet."
- Fran Liebowitz

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!

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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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Suzanne Balbo and Clint Towle
of Crooked Door Farm in Whitefield

Know Your Organic Producers!

Meet Suzanne Balbo and Clint Towle of MOFGA-certified organic Crooked Door Farm in Whitefield. The two MOFGA journeypersons raise vegetables on permanent beds using minimal tillage, a biodiesel walk-behind tractor and a variety of hand tools, including a broad fork. They also use organic seed and local, organic compost on the 3 acres they have in rotation. An unheated greenhouse, a seedling house, caterpillar tunnels and low hoops help extend the growing season. Laying hens and guinea hogs root around, while a neighbor's goats and sheep rotate around Crooked Door's nearly 14 acres of pasture. Balbo and Towle market through their CSA, at the Gardiner Area Farmers' Market, the Gardiner Co-op & Café, the Sheepscot General Store and from their farm. Learn more on the farm's website and on Facebook. Please support MOFGA certified organic farmers and producers!

Search for local certified-organic food on MOFGACertification.org.

Organic and Sustainable Agriculture News
Cleanup of Gulf of Maine will require 5 years, $3 billion
Portland Press Herald - 12/9/2010.
AP – Portland: At least $3 billion is needed over five years to restore the environmental health of the Gulf of Maine, according to a new report described as the most comprehensive ecological needs assessment ever done for the gulf.
Forget summer: why Maine is a year-round culinary hotbed
Huffington Post - 12/9/2010.
By Marie Elena Martinez – The state of Maine has long been considered a summer destination. Portland author Michael Sanders and photographer Russell French refute that theory by transporting readers from an old post road inn in Kittery to a renovated textile mill in rough and tumble Lewiston and a sleek Scandinavian-design bistro in blue-collar Bath.
Pickled kelp the latest sea food from local growers
Portland Press Herald - 12/8/2010.
By Avery Yale Kamila – After garnering rave reviews at this fall's 20 Mile Meal and Harvest on the Harbor foodie events, Dilly Kelp Pickles can now be found in the refrigerated sections of local stores. The newest product from Portland-based Ocean Approved features the company's kelp noodles in a dill-infused vinegar brine.
Who can go the longest without feeding hay?
Energy Bulletin - 12/8/2010.
By Gene Logsdon – A game that pasture farmers like to play is seeing how long they can keep their livestock grazing in winter without feeding any hay or grain. I have a feeling that if cows and sheep had the right of suffrage, they would vote this sport off the farm. They would rather loll in the barn in winter chewing on good clover hay than nosing under two inches of snow for half-frozen fescue.
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Upcoming MOFGA Events

December 2 - Kitchen Licensing Workshop

December 4 - MOFGA’s Common Ground Radio Show

December 8 - QuickBooks Training presented by Farm Credit East

January - Growers' Meetings

January 12 - MOFGA Annual Membership Meeting at the Maine Agricultural Trades Show

March 5 - MOFGA’s Spring Growth Conference: Soils


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