Archives: Resources

LIF Helps Woodlot Owners

By Denny Gallaudet At Millbrook Farm in Cumberland, we have a mix of activities, including raising vegetables, sheep and chickens, supported by pasture and hayfields and a 25-acre woodlot. Over the years the woodlot, which is enrolled in the Maine Tree Growth Tax Program, has provided firewood for home use and periodic harvests of saw

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Two Emerging Fruit Pests

Winter moth adult, male. Photos from gotpests/bugs/winter-moth Winter moth caterpillars. Winter moth adult, female. By C.J. Walke Winter is settling in, and our trees and gardens lay dormant – soon, we hope, to be under a blanket of snow for a little insulation for the soil and for a foot or 2 of higher reach

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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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Leek Moth

Leek moth. Photo by David Fuller Leek moth larvae on the inside of an onion leaf. Photo by David Fuller By Dave Fuller, Agriculture and Non-Timber Forest Products Professional, UMaine Cooperative Extension, Franklin County Leek moth (Acrolepiopsis assectella Zeller), a very destructive pest of all of the Allium genus, was first found in Jackman, Maine,

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Native Pollination

Two native sweat bees. Photo by Daniel B. VanWart Carpenter bee. Photo by Daniel B. VanWart Eastern bumblebee. Photo by Daniel B. VanWart Half black bumblebee. Photo by Daniel B. VanWart By Gail J. VanWart Photos © Daniel B. VanWart, used with permission My husband, Daniel, and I steward an organic wild blueberry farm in

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Kitchen Herbs

Cabbage, garlic, rosemary, sage and thyme – just some of the kitchen herbs and vegetables that promote health. English photo By Roberta Bailey As farmers, gardeners and overly busy people, we barely make time to feed ourselves well, let alone truly nourish and support our bodies. Our lives are a constant juggle of making time,

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Buckwheat

The author’s mother in a field of buckwheat at the author’s grandfather’s farm in Canaan in the early 1900s. Photo courtesy of Joyce White Buckwheat grown as an alley crop in a young orchard at MOFGA’s Common Ground Education Center. English photo By Joyce White When a neighbor extolled the health benefits of buckwheat, I

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Yacon

Yacon. Photo by Will Bonsai By Will Bonsall Years ago in conversations with my Peruvian sister-in-law, I learned about many traditional foods she grew up eating that were not readily found in the United States – things like oca, mashua, ulluco, quinoa, chuño (freeze-dried bitter potatoes), nuñas (popping beans), yacon, etc. Some of them are

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Rusted Rooster

The Rusted Rooster Farm family, left to right (with ages as of Oct. 2017): Sean, Chloe (3), Jackson (5), Sandra, Lacey (17 months) and Shannon (6). Photo by Lily Piel Mowing a cover crop of peas and oats for cattle feed with an 826 International. Photo by Sean O’Donnell Sean at work in his John

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Schravesande Gardei Editorial

Toki Oshima drawing By Jaco Schravesande-Gardei MOFGA Certification Services LLC Organic, natural, sustainable, local, responsibly grown … When shopping at farmers’ markets or grocery stores, consumers face a barrage of enticing labels. What do they mean … if anything? Only the term “organic” has specific, legal, federal standards that farmers must follow and relates to

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