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. Read our seasonal eating guides and browse our recipes below.
Spring is here! Celebrate the end of winter by introducing lively spring greens and foraged edibles into your diet. Read our suggestions below:
Toki Oshima drawing They look and smell pretty in the garden, attract bees, and add color and inspiration to your cooking. So why don’t we use more of them? By Ellie MacDougall Soon after I began to grow vegetables, I realized that flowers have a place in the same garden. In fact, I don’t have
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!
Georgian Fire garlic. Nason photo. By Roberta Bailey The late psychologist James Hillman once said that our duty is not to rise above life but grow down to it. He believed that each of us has a purpose or calling in life that reveals itself at an early age and reappears until we heed it.
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
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.
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
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
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
Whether you’re looking to try something new or change your diet to promote a healthier lifestyle, we have a recipe for that.
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.
Find inspiration for how to enjoy local, organic meat with these recipes.
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.
Tide Mill Creamery’s products at the Common Ground Country Fair show a few of the many ways to enjoy local, organic dairy products and support our farmers and processors. English photo By Roberta Bailey It is the best of times. It is the worst of times. Small dairy and cheese businesses are starting up all over
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
Frank Giglio. Photo by Lynn Karlin By Roberta Bailey We are in the short, dark days of winter, a time for reflection as well as a time for revelry; a time to hunker down, a time to read, as well as a time to sharpen the skates, wax the skis, strap on the snowshoes, bundle
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
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
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
By Roberta Bailey Once upon a time, but not too long ago, mushrooms were thought of as little white things that added flavor to a dish, but barely had any nutritional value. Rather they were just spongy little morsels that absorbed butter in a very delicious way. But all the while, mushrooms were building a
By Roberta Bailey Happy 50th birthday, MOFGA. Few remember a time before MOFGA was a part of Maine. It has become the mycelium that connects and enriches all of Maine’s community, from gardeners, farmers, artists, co-ops, apprentices and journey-folk to businesses and fairgoers. As with mycelia, MOFGA extends the reach of our roots and furthers
Today is National Blueberry Pie Day! At the end of April, you ask? Why not?! Maybe there are some frozen organic wild Maine blueberries taking up residence in your freezer from last summer that need to be used up in a delicious pie! If you are hankering for blueberry pie, but don’t have the fruit
By Dusty Dowse Some time back, the topic of bread for the Common Kitchen that feeds the Fair volunteers came up at a steering committee meeting. Folks thought it would be neat to be able to bake bread on site. Turns out there was a way. As a long-time MOFGA member, a bakery owner and
By Roberta Bailey Hallelujah! We made it to the longer days of spring and the much yearned for warmth of the sun. I hope you are all faring well and that along with the sunshine comes an unlocking of our tightly bound, weary hearts. Throughout the pandemic I have marveled over how I barely noticed
Raspberry leaves June 1, 2020 Amid the harvest of tomatoes, green beans, broccoli and other veggies this summer, take some time to harvest the makings for tea. An hour or two spent harvesting the leaves of raspberry, mint and other plants, then drying them, can save several dollars in herbal tea bills throughout the year,
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