Category: Recipes

Traveler from an Antique Land: Maize and the Classic Pupusa

Introduction and photos by Jean English; Recipes by Dusty Dowse On April 13, 2024, the MOFGA-El Salvador Sistering Committee and the Maine Grain Alliance (MGA) held a hands-on workshop at MOFGA about corn and pupusas. Sistering committee member Karen Volckhausen began the event, noting that most sistering relationships pair a city in one country with

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Harvest Kitchen: Winter Soybean Recipes

By Roberta Bailey Soybeans are an ancient food with many culinary forms. Most commonly used in the West are miso, a fermented soybean paste; edamame, the fresh green soybeans, served steamed and lightly salted; tofu, a curd made from soymilk; tempeh, the cultured ground soybeans and/or okara left over from making soy milk; and soy

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Harvest Kitchen: Blackberry Days

By Roberta Bailey Blackberries are the cruel temptresses of the berry kingdom. They promise sweetness yet they can make you bleed. The berries are so delicate. The thorns leave scars. There are always stories to tell, clothes to be mended. And yet, the berries can be divinely sweet and delicately flavored. The promise of more

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Harvest Kitchen Celebrates 50 years of The MOF&G

By Roberta Bailey Happy 50th birthday to The Maine Organic Farmer & Gardener. You have grown so much! Look how tall you are now! I see that you have matured into such a refined newspaper! So much poise, such eloquence! You have shared so many voices, so many stories. You have celebrated great news and

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Harvest Kitchen: Leeks and Shallots

By Roberta Bailey At the end of each year, I evaluate what I have grown and how I will shift strategies for the following growing season. If I had a bumper crop of tomatoes, and the larder is now flush with canned tomatoes and salsa, I know that I can grow fewer tomato plants in

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Harvest Kitchen: Potluck

By Roberta Bailey What can I make for the potluck? How much extra time do I have? What is in the refrigerator? What do I have a surplus of in the root cellar? How far do I have to travel? Will that dish travel well? Can I make it ahead? Does it need to be

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Harvest Kitchen: Farm-Raised Meat

By Roberta Bailey Lately the word currency has been rolling around with my thoughts. I like to think of money in terms of currency. A current is a flow of energy. In the case of money, it is compensation for human energy expended. We make products. We use our bodies and minds to complete tasks.

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Harvest Kitchen: Farm-Grown Corn and Cornmeal

By Roberta Bailey The word “corn” denotes the staple grain of a region. In countries where wheaten bread is primarily eaten, wheat is their corn. In countries where rye is eaten most often, their corn is rye. In the Americas, our corn, our staple grain is maize. Maize is inextricably intertwined into our daily world.

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Freezing Food: Recommendations and Recipes

By Roberta Bailey Every food has an optimal way for preserving it. Much of that depends on how you like to eat each food. Berries can be canned as jam or in syrup, made into juice, dried as leather or slices, or frozen in bulk. Greens are better frozen than dried or canned, but maybe

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