Recipes

Is your garden producing more vegetables than you know what to do with? Not sure what to do with that new vegetable you received in your CSA share? Looking for some seasonal inspiration? We have 50 years of recipes and resources to help.

Summer Recipes

The bounty of summer harvests has arrived! You can find all our summer favorites here. 

Raspberry Recipes

Raspberry Recipes by Roberta Bailey Copyright 2006 I love berries…all kinds of berries. When I was a child, I knew every berry patch or vine or tree and when they would ripen. My summer was a grazing progression from one fruit or berry to the next, starting with wild strawberries, red and black raspberries, blueberries,

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Plant-Based Recipes

Whether you eat a strictly plant-based diet or you want to eat more vegetables, we have 30 years worth of plant-based recipes for you to browse!

Soy for Health

By Roberta Bailey About 15 years ago, I wrote a column entitled “What is Tofu?” Tofu was just hitting the market shelf in individual, one-pound containers. Until then, it was only available at co-op storefronts or health food stores. You brought your own container and ladled out blocks of it from a 5-gallon bucket. If

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Shell Beans

Drawing by Toki Oshima By Roberta Bailey For the first time in almost, 20 years of preserving food, I had a surplus of canned green beans and tomato sauce. I had planned on putting up a little less food as my son, Isak, was leaving for college. I hadn’t planned on my daughter having swim

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Barley Recipes

Toki Oshima drawing By Roberta Bailey “Simplify, simplify,” said Thoreau. I sit at my table and eat steamed kale and a barley pilaf. Outside the winter wind whips snow against my windows. Other than that, silence prevails. No radio, no stereo, no television fill my house with the sensational and negative news of the world.

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Low or No Sugar Jams

Many fruits grow in Maine and can be preserved easily. Grow your own or purchase produce at farmers’ markets or at the Common Ground Fair for making low- or no-sugar jams and jellies. English photos. By Roberta Bailey From spring through fall, Maine cranks out the fruit. Our winter weary palates get shocked awake with

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Harvest Kitchen: Harvesting the Summer Season

From spring spinach to fall kale, Maine’s growing season offers ample opportunities for us to savor every moment. English photo. By Roberta Bailey We all pack a lot into our fleeting Maine summers. Lettuce, spinach and peas intertwine with weddings and graduations, green beans and raspberries bump up against summer camp, melons and blueberries go

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Soups

By Roberta Bailey Every season has its soups. In summer, soup is light, often fruity or chilled. Autumn brings us corn and tomatoes and minestrone. In winter, soup is at its best; slowly cooked beans and grains and root vegetables offer warmth and satisfaction. And spring is a fickle time, one day a dark onion

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Health-Forward Recipes

Whether you’re looking to try something new or change your diet to promote a healthier lifestyle, we have a recipe for that. 

Recipe Videos

Food Preservation

Preservation, including fermenting and canning food, is the best way to make the most out of your harvest. With these recipes, you’ll be able to enjoy your harvests from the growing season during the winter months. 

Meat-Based Recipes

Find inspiration for how to enjoy local, organic meat with these recipes.

Harvest Kitchen Column with Roberta Bailey

For over 30 years, Roberta Bailey has been a regular contributor to MOFGA’s quarterly publication, “The Maine Organic Farmer & Gardener.” She’s written a vast collection of personal stories mixed with tasty recipes.

Harvest Kitchen Book Features Unique Ferments

By Roberta R. Bailey The Common Ground Country Fair is far more than the sum of its tents and activities. It is donkey brays at dawn, manure pitching of presidential magnitude, grass matted down by so many footsteps, cardboard sliding on a hill, the shush of a scythe through oats in a demonstration plot, Sweet

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Harvest Kitchen Blueberries

Our farm and garden produce stores the summer sun, enabling us to thrive on these crops – frozen, canned or otherwise preserved – all year. English photo By Roberta Bailey In a few of the essays in her collection “The Faraway Nearby,” Rebecca Solnit explores the long cycles of light and darkness in Iceland. I

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Harvest Kitchen Hot Ferments

Illustration by Toki Oshima By Roberta Bailey Kimchi, kombucha, sauerkraut, fermented vegetables, kefir, yogurt, sour beers and ciders – live probiotic ferments are all the rage these days. Add hot sauces to that list as well. As a condiment lover and, particularly, a fan of hot peppers, I am excited. I love the full pepper

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Harvest Kitchen Connecting with Fungi

By Roberta Bailey Lately I have been focusing on connections. I have been reading about mycorrhizal relationships between plants and fungi and thinking about the deep connections between our ecosystem and our mental and physical health. Our culture tends to isolate things in order to study them, from insects attacking a plant to an animal’s

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Harvest Kitchen

Toki Oshima drawing By Roberta Bailey Every spring, along with the usual house cleaning, I sort out the freezers and the canned goods in the pantry, making room for the first bags of spinach and fiddleheads, and for the new jars of strawberry jam and pickled snap peas. Nothing makes last year’s canned goods look

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All Recipes

Waste Not Want Not

Over-mature garlic breaks apart and will not store as well, so it can be dried and ground into garlic powder. Photo by Kindle Bonsall By Will Bonsall I go to a lot of effort to produce food crops, and nothing irks me more than having useable food go to waste. I’ve heard people say, “Nothing really

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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

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Harvest Kitchen Growing the True Sweetness of Life

Toki Oshima illustration By Roberta Bailey I have been thinking about cycles. Maybe I am always thinking about cycles. As soon as the weather turns colder in September, I start to crave winter squash. And late June has me watching the baby summer squash, balancing my urge to pick it and eat it with the

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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

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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

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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

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