Frank Giglio. Photo by Lynn Karlin By Roberta Bailey We are in the short, dark days of winter, a time for reflection as well as a time for revelry; a time to hunker down, a time to read, as well as a time to sharpen the skates, wax the skis, strap on the snowshoes, bundle
A wood gasification boiler. Wood is burned in the firebox (top), and gases travel downward and are burned at 1,800 to 2,000 F in the ceramic chamber below. The hot gases then pass through a fire-tube heat exchanger to transfer heat to water stored in a large tank. Flue temperatures are usually under 350 F,
The author harvests ground cherries from under a V-shaped trellis, which allows the fruits to drop to the ground while supporting the foliage. Photo by Lisa Quatrale Ground cherries on the ground, ripe and ready for harvest. Photo by Lisa Quatrale When ground cherries turn from green to yellow-orange, they are ready to be removed
By John Bunker Now and then someone asks me the date of the first heirloom apple collection. I usually say 1934 – and I usually attempt to define an heirloom apple. After all, if you don’t know what an heirloom apple is, can you know the date of the first heirloom collection? The term “heirloom”
By Heather Omand In 2015 MOFGA, as one partner in the Maine Local Food Access Network (MLFAN), embarked on a collaborative initiative to increase access in Maine to local, healthy foods. The MLFAN developed Maine Harvest Bucks (MHB), a nutrition incentive to low-income consumers that is available at farmers’ markets, farm stands, community supported agriculture
Gardening in beds can save space and soil, and those beds can be raised and framed by boards or other materials, as shown here, or they can be made by moving soil from pathways into the growing area without any frame. Begin bed preparation the summer or fall before planting. Finished raised beds, bordered with
Ramps take advantage of the early spring sunlight to grow and store reserves in the root system before forest trees leaf out. Three-year-old ramp seedlings in seed flats. By Heather McCargo Ramps are a delicious wild edible food beloved by chefs and locavores. Also known as wild leeks (Allium tricoccum), they are a member of
Farmland in the mountains of El Salvador. English photo In 2016 the MOFGA-El Salvador Sistering Committee celebrated 15 years of sistering with MOFGA-like organizations in El Salvador. Our committee came about when Salvadoran farmers linked with the Bangor-Carasque Sister City Project talked about issues they face, and some members of the Bangor committee (as well
A well designed label that meets labeling regulations. By Diane Schivera, M.A.T. Labeling of meat and poultry products, including eggs, does not have to be difficult if you follow the directions and the process carefully. Always start with a mock-up of your label for the submittal process. Don’t have it printed until it has been approved. Approval can
Connect with MOFGA’s Low Impact Forestry Project to learn about carbon sequestration in our woodlands. English photo By Mitch Lansky and Peter Hagerty Years ago the Low Impact Forestry (LIF) Project surveyed MOFGA members who owned forestland. We asked for feedback from landowners, whether they owned 1 acre or 500. The survey was not scientific, but it did reveal that
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