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.
The abundance of summer is here! Whether you’re picking up your favorites from your local farmers’ market or cooking from your garden, we’ve got recipes for peak summer produce.
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!
‘Shuyo Long’ cucumbers growing in a hoophouse. English photo. By Roberta Bailey Cucumbers are back in style. They are all the rage! Haven’t you noticed? Hmm … maybe it’s just in my backyard or in my mind. Or maybe the buzz just hasn’t reached your town yet. But more likely, I am just catching up
Toki Oshima drawing By Roberta Bailey “Garlic,” says the French writer Raymond Dumay, “is peasant, rustic; the onion is urban. The onion brings to the kitchens of the cities a little of the countryside. The onion offers always, and especially in winter, a little of the springtime of the soil, preserved in its bulb.” Rustic
Toki Oshima drawing. By Roberta Bailey Have you been through the Exhibition Hall yet? Common Ground Fair’s Exhibition Hall is a hall of marvels. You walk from the hustle and bustle of the fairgrounds into the cool quiet sanctum of mellowed wooden timbers and high ceilings. The outside world falls away. You focus on rows
Sue Szwed drawing By Roberta Bailey I once stated that if I could grow only one plant, it would be sweet basil – aromatic, pungent, mouth-watering basil. No sooner were the words out of my mouth when thoughts of tomatoes, fresh salad greens, cilantro, and garlic immediately challenged my claim, and I conceded that basil
By Jean Ann Pollard Along with parsnips and the last of the well-mulched carrots, every New Englander with a garden, or a good eye for old cellar holes, can welcome a once-popular, now mostly forgotten, springtime treat: the tubers of the native American sunflower. Knobby and brown on the outside, but crisply ivory-colored inside, the
Growing grapes provides not just fruits for wines and jellies, but leaves for stuffing as well. Illustration from Handbook of Plant and Floral Ornament from Early Herbals, by Richard G. Hatton, Dover Publications, N.Y., 1960. By Jean Ann Pollard The Norse tale of Leif Eriksson’s epic voyage across the Atlantic to “Vinland” circa 995 –
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.
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
By Roberta Bailey My husband is more of a house person than I am. He can visualize what a project will look like, and he has strong opinions about what he likes. I know what I like if I see it but rarely put thought into interior design. My focus is the farm and fruit
‘Happy Rich’ gailaan. Photo courtesy Johnny’s Selected Seeds, Johnnyseeds.com. By Roberta Bailey “What is your favorite vegetable?” I never used to be able to answer that question. When asked, I would think of tomatoes, and then the need for basil or cilantro, or the spicy zip of arugula, and before I knew it, I had
Toki Oshima drawing By Roberta Bailey In the pre-dawn hours of a bitter cold February morning, we had a house fire. It is an absolutely surreal process to move through getting everyone out safely, to call 911, to grab coats and a drawer of photographs, a spinning wheel, a computer, then to look around
Toki Oshima drawing By Roberta Bailey Our farm is nestled up against a low ridge that parallels the Kennebec River. The soil is deep and virtually rock-free. We do get a bit too wet in spring with that river-bottom clay, but we never have to water. On the backside of the ridge is a meandering
Toki Oshima illustration By Roberta Bailey Maine and Vermont have two of the fastest growing local food movements in the country. That is apparent in the number of new farms and people trying to figure out how to get onto a piece of land; through the health of the seed industry; in local farmers’ markets;
Drawing by Toki Oshima By Roberta Bailey Well, we have made it this far in the pandemic. It is a time of such extremes: the extreme pain of missing people, of not being there for holidays, birthdays, weddings and deaths. Some businesses are thriving and some have closed their doors; some had to temporarily shut
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
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
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
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
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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