Archives: Resources

Taste for Learning

Former special ed. teacher Don White (left) heads the school’s Garden Project with teacher Steve Tanguay. Lack and Ward photo. By Larry Lack and Lee Ann Ward © 2005. For information about reproducing this article, please contact the authors. “We love being in the garden and really look forward to it. This is the funnest

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Spring Growth 2005

By Jean English Local and Organic: A Path Toward Permanence The Spring Growth Conference held by MOFGA in March asked what roles farmers, consumers and citizens may play in the global food economy. Lawrence Woodward, director of the Elm Farm Research Centre in Berkshire, United Kingdom, brought his perspective from that leading institution of organic

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Pepper Sauces

by Roberta Bailey It’s going to be a long, hot winter – or it can be if you spice up your winter fare with flavorful and fiery hot sauces from around the world.I’ve been interested in growing hot peppers and making condiments with them for a long time, but I was drawn to growing hot

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Pests

Squash bug. Photo credit: 1 By Eric Sideman, Ph.D. Fall chores are my favorites. At no other time do I have more hope for a successful garden than the fall before. Autumn is even better than spring, especially last spring when we all realized very early in April that it was not going to be

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Permaculture

Garden beds and ponds are just a step from any door at the home of Charles and Julia Yelton in Whitefield, Maine. The Yeltons have a worldwide reputation for excellence in permaculture design. Photos by Jean English. By Jean English In his book Introduction to Permaculture (Tagari Publications, Australia, 1991), Bill Mollison defines permaculture as

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Buying Clubs

By Craig Idlebrook Once every four weeks, neighbors in small towns throughout Maine come together to do their grocery shopping in unusual places, such as farmhouses, town halls, grange halls, even a seaweed-packaging plant. They catch up with each other and sip coffee while they wait for their food. Then comes the sound of the

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Bocashi

By Jean English Bocashi is fermented organic material that has been used traditionally in Japan (where it’s spelled ‘bokashi’) as fertilizer. Making bokashi is an ancient art in Japan, with many recipes, often handed down (sometimes along with bokashi starter) through families. According to the Fall 2004 issue of La Cosecha, the publication of Sustainable

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Squash

Wendy Karush’s squash, a Burpee butterbush, reads, “Cook me, mash me, add me to pancake batter.” The squash was displayed at the Exhibition Hall at the Common Ground Country Fair. English photo. by Roberta Bailey Last fall defied all that I know to be true of weather in New England. After waiting until mid-October for

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Raising a Family Cow

Eric Rector with his three-year-old Dexter cow and her newborn calf. So you’re thinking of getting a family cow. You’ve probably thought of many good reasons: fresh milk 10 months of the year, copious amounts of cream, peaceful moments in the barn with your head resting against the cow while milking and letting the rest

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Composting

Master Gardeners provided this display of compost containers and a thermometer at Brae Maple Farm one summer. They include a rotating drum (Compos-Tumbler), a bin made from recycled plastic and one made from pallets. A series of three wooden bins in a row (made from pallets or constructed of wood) will enable a gardener to

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