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Resources for Eating Organic
Harvest Kitchen What to Do With That Bounty of Food You Grew
By Roberta Bailey Many magazine or periodical journalists write their pieces for the readers of the future. With my Harvest Kitchen column, for example, I write in April for the summer issue of The MOF&G. Normally I don’t know in April whether summer will turn out to have been dry or whether we will have
Harvest Kitchen Change and Opportunity
One way to deal with the challenges of farming and gardening is to plant a variety of crops. English photo By Roberta Bailey As farmers and gardeners, we are all well acquainted with impermanence and resilience. The well-weeded row quickly becomes ragged. The peas mature and go by. A petite zucchini quickly swells to the
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
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