By Joyce White My blackberry patch has a history, and it begins with raspberries. When I moved to the small town of Stoneham in the Western Maine foothills 23 years ago, I told my elderly neighbor, Arlene, that even though I had started a new raspberry patch, I missed picking fresh, ripe raspberries. “Well, you
Raspberry leaves June 1, 2020 Amid the harvest of tomatoes, green beans, broccoli and other veggies this summer, take some time to harvest the makings for tea. An hour or two spent harvesting the leaves of raspberry, mint and other plants, then drying them, can save several dollars in herbal tea bills throughout the year,
By Will Bonsall Note: Certified organic producers should check with their certifier before using any pesticides (including pest repellents) not mentioned on their organic farm plan. When using pesticides on crops grown commercially and intended for human consumption, an applicator’s license may be required. See https://www.maine.gov/dacf/php/pesticides/applicators/licensing.html. One of the main problems with growing the foods we
Orange-belted Bumble Bee (Bombus ternarius) on a dandelion. Photo by Leif Richardson Selene Frohmberg looking for bumble bees from the bow of a canoe. Photo by Eric Frohmberg Eric Frohmberg with his bee collecting kit. Photo courtesy of the Frohmbergs Selene Frohmberg collecting in a remote area. Photo by Eric Frohmberg By Tim King On a
A pasture seeded in a “crazy mix” consisting of over eight species of cover crops. Planted in the early summer, the tillage radish bolted and set seed instead of growing a large taproot – different species may perform better at different times of the year. Photo courtesy of Caleb Goossen Peas and oats can be
Drawing by Toki Oshima By Jacki Perkins As fall fades to winter and we hunker down in hopes of an early spring, we can ready ourselves to handle livestock health concerns that are common during the spring and summer months. Winter can be an excellent time to reflect on what we saw in our pastures
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
Photo 1. Photo 2. June 1, 2020 By Jonathan Mitschele Photos by the author The older plaster walls in my 1850s farmhouse were made by spreading wet plaster on a framework of thin wood strips, or laths. I don’t know what folks shopping at Home Depot or the like buy lath for today,
Broccolini. Photo by Jonathan Mitschele June 1, 2020 By Jonathan Mitschele Last April I bought a peat tray of six seedlings labeled “sprouting broccoli” because no ordinary broccoli was available, and I transplanted the seedlings into my garden. I also had a packet of Piracicaba “non-heading broccoli” seed that I had bought a year
By Jacki Perkins Since entering into adulthood and having the responsibility of buying my own food, I have become cognizant of where that food comes from and how it is made or grown. I have not always found myself in situations where I could buy local or organic, but the source of my meat is
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