Archives: Resources

The Bread Dude’s Bread Recipe

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

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Strategies for Handling a Hay Shortage

By Jacki Perkins As I am writing this, winter deepens and spring is still a far off dream, and the effects of last summer’s drought will begin to be felt. For anyone buying hay last season, it was a study in budgeting: both for pocketbooks and rations. Short of selling livestock to anyone with enough

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Humus is Dead (Long Live Humus)

A discussion on soil organic matter, hummus is the tasty chickpea dish. By Caleb Goossen, Ph.D. The word “humus” has been used to describe soil organic matter since the late 18th century, deriving from the same word in Latin, which simply meant soil. Beyond referring generally to the layer of a soil profile rich in

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Condiments to Spice Up Your Life

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

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Pasture-Based Livestock Profitability

By Holli Cederholm In Bowdoinham, Maine, farmers Abby Sadauckas and Jake Galle of Apple Creek Farm raise a diverse mix of grass-based, certified organic livestock for eggs and meat, as well as value-added bone broths and pate, sold year-round at local farmers’ markets and a handful of retail outlets. Aspects of holistic management have informed

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How to Plan Your Harvests for Food Preservation

By Roberta Bailey In the last two years, seed companies experienced record sales which translates to new gardeners turning ground for the first time, some veteran gardeners increasing their plots and farmers planting more acreage to meet the growing demand for local, fresh produce and value-added specialty items. Food security is on people’s minds. This

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Don’t Kill All the Japanese Knotweed!

Japanese knotweed (Polygonum cuspidatum) has the unfortunate reputation of “invasive species” which means that there has been a concerted effort to eliminate it. In the process, we may be losing a valuable source of medicine. Not only that but Japanese knotweed has been a food source for both human and animal foragers alike, and its

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Air and Your Garden

By Will Bonsall Organic matter is basically composed of two types of elements: minerals and gasses. The minerals are obvious: they’re what’s left when you burn organic matter (like wood). The part that is gone is the gasses, four of them in all: hydrogen, oxygen, nitrogen and carbon. Now of course reduced carbon (as in

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Forest Stewardship: It’s More Than Cutting Trees

By Noah Gleason-Hart Logging is our most dramatic opportunity to create change, either destructive or restorative in our woodlots, so we focus much of our low-impact forestry work on promoting careful harvest practices. However, commercial logging is a relatively infrequent event on a given property, perhaps every 10 to 15 years. A landowner may see

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Yes, You Can Grow Figs in Maine!

Figs are a subtropical plant from the Mediterranean region and need some special care to flourish in Maine … but you can do it! The easiest way to grow figs is in a container. You should bring it inside in fall after leaf drop. maintain dormancy. Unheated cellars work great. Potting mix should be well

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