Archives: Resources

Tomatillos

Tomatillos are prized for their sharp, clean taste and, once cooked, for their thick sauciness. They are used in salads, desserts, soups, sauces, and stews. Illustration from The Principles of Vegetable Gardening, by L.H. Bailey, MacMillan, London, 1901. By Roberta Bailey Each year I seem to get excited about a different fruit or vegetable. Last

Read More »

Sorrel

  Sorrel can grow large and ragged over the summer, and goes to seed. Cut it back in August to produce succulent, young growth again the fall. Protect the plants with a cold frame or other cover and you’ll be able to harvest these tangy leaves well into the fall. English photo. By Jean Ann

Read More »

Tasting Apples

Sharon Tisher of MOFGA’s board of directors and Russ Libby, MOFGA’s executive director, tasted apple samples that John Bunker provided at a MOFGA retreat last fall. Their ratings were combined with those of others to help Bunker identify some of the tastiest apples that grow in Maine. English photos. By John Bunker As coordinator of

Read More »

Biodiesel History and Facts

Toki Oshima drawing By Ralph Turner, P.E. The benefits of biodiesel have generated considerable interest in Maine, especially in the environmental and agricultural communities. Biodiesel is chemically converted from vegetable and animal fats to be similar to diesel, but with lower regulated emissions and better health effects in most respects. Maine recently adopted a definition

Read More »

New Studies

By Eric Sideman, Ph.D. In the fall I attended the 100th anniversary, annual meeting of the American Society for Horticultural Sciences in Providence, Rhode Island. The ASHS has a good mix of members representing university researchers, Extension educators and industry who study all aspects of crop production. The reports covered very basic plant science to

Read More »

Heritage Turkeys

The American Livestock Breeds Conservancy conducted a census of turkeys in the winter of 2002-2003. The results are encouraging – and concerning. Populations of standard varieties of turkeys are increasing, but the number of hatcheries actually breeding standard turkeys is declining. While standard turkeys are being brought back from the brink of extinction, they are

Read More »

Blue Cohosh

Blue Cohosh. Illustration from USDA Miscellaneous Publication No. 77, Washington, D.C, July, 1930. The Herb Hunters Guide – American Medicinal Plants of Commercial Importance, by A.F. Sievers, Senior Biochemist, Office of Drug and Related Plants, Bureau of Plant Industry. By Deb Soule Blue cohosh (Caulophyllum thalictroides), a member of the Berberidaceae family, is a long-lived

Read More »

Grow Edamame

Butterbeans, a cultivar of edible green vegetable soybeans, have a sweet, buttery flavor. Photo courtesy of Johnny’s Selected Seeds, Albion, Maine. By Roberta Bailey Nearly 20 years ago, I wrote an article for The MOF&G entitled, “What is tofu?” At the time tofu was not available in convenient, pre-packed cartons on any grocery store shelf,

Read More »

Edamame

By Roberta Bailey This summer I trialed 10 varieties of green soybeans for a local seed company. I planted and labeled each variety carefully, then took notes at various stages of development. The crowning event was the edamame (green soybean) taste-off. I steamed each variety separately, then shelled them into individual bowls. All of them

Read More »

Edible Flowers

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

Read More »
Scroll to Top

Keep in touch with MOFGA!

Sign up for our weekly bulletin to receive event announcements, seasonal tips, and more.
Sign up to receive our weekly newsletter of happenings at MOFGA.