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Resources for Eating Organic
Harvest Kitchen Mushrooms The King of Umami and More
These shiitake mushrooms grown by Toshio Hashimoto of Rumford won a judges’ award in the Exhibition Hall at the Common Ground Country Fair. English photo By Roberta Bailey Mushrooms have come into the spotlight lately. They are strutting their stuff. Once they were thought of as just another white food, flavorful and filling but void of much
Harvest Kitchen Kids in the Kitchen
Toki Oshima drawing By Roberta Bailey How strange not to be gathering for a celebration of Common Ground. For so many of us, the Fair has been a place to catch up with friends from afar, to listen to talks and learn how to do it all better, to eat great food, to sell or
Quick and Simple Cakes and Fritters for Summer Meals
By Roberta Bailey We have arrived at full summer. The days are long. The air is scented with hay and warm leaves. Bees buzz from flower to flower. Bumble bees roll inside squash blossoms. Tree swallows swoop and chortle, catching insects to bring back to their nests. Dragonflies gather and dance in the air, their
Harvest Kitchen Turmeric for Flavor and Health
Turmeric grown by students at the Troy Howard Middle School in Belfast and entered in the 2018 Common Ground Country Fair Exhibition Hall. By Roberta Bailey High tunnels have changed the cycles of Maine’s local food systems, extending our live food harvests to year-round bounty. Along with cucumbers, greens, sweet potatoes and tomatoes come the
35 Years of Harvest Kitchen
Drawing by Toki Oshima By Roberta Bailey Happy Anniversary to me! This spring marks the 35th anniversary of my time writing this column. My entire adult life has evolved around the full flavors of homegrown food straight from the garden, pantry and root cellar. I have never thought of myself as a fancy cook. Instead, I feature
Harvest Kitchen Summer Heat
Toki Oshima illustration By Roberta Bailey When I was a child, my family went out to eat at a restaurant once a year, on Mother’s Day. We went to Howard Johnson’s. I always got fried clams. I know it was due to socioeconomics, but I also think people went out to eat less in the
