Archives: Resources

Artichokes

Artichokes. Photo from wiki.com/healthyrecipes. Growing Artichokes in Maine By Cheryl A. Wixson The impressive and mighty artichoke is actually the flower bud of a large thistle-family plant. This delectable but formidable-looking vegetable dates backs for centuries and was prized by Romans as food of the nobility. Widely grown France, Italy and Spain, and California, Maine

Read More »

Providing Light and Reducing Blue Comb in Poultry

By Diane Schivera, M.A.T. On the first Friday of every month, MOFGA hosts its “Common Ground” radio show on WERU (89.9 Blue Hill, 99.9 Bangor, weru.org). I was on that show in April discussing backyard chickens. The information below follows up on a couple of interesting questions that callers asked. Lighting for Pullets One caller

Read More »

Certified Forests

Agroforestry Benefits Studied By Mitch Lansky Members of MOFGA are familiar with the concept of certification. It involves the use of third-party audits to verify a given claim such as: Has this food been organically grown? Certification, however, is being used to verify other claims such as: Does this product have x% recycled content? Is

Read More »

Barley Recipes

Toki Oshima drawing By Roberta Bailey “Simplify, simplify,” said Thoreau. I sit at my table and eat steamed kale and a barley pilaf. Outside the winter wind whips snow against my windows. Other than that, silence prevails. No radio, no stereo, no television fill my house with the sensational and negative news of the world.

Read More »

Currants

Ribes Species and White Pine Blister Rust – An Update, June 9, 2015 Over the past several years, interest has increased throughout the Northeast in growing and cultivating currants, gooseberries and other species in the genus Ribes for backyard and commercial fruit production. Stimulated by development of varieties that were either resistant or immune to

Read More »

Hazelnuts for the Maine Homestead

American hazel (C. americana) grows well in Industry, Maine. Yaicha Cowell photo. By Will Bonsall I’ve always loved filberts, those roundish nuts found in boxes of holiday mixes. They always tasted more substantial than the pecans and Brazil nuts, more evocative of northern forests. In fact, those European types (Corylus avellana) aren’t very hardy here.

Read More »

Acorn Bread

Processing acorns in a Davebilt nutcracker. Photo courtesy of Chris and Ashirah Knapp. By Chris Knapp In autumn, all over the world, something wonderful happens: The acorns fall. The oak seed, which once sustained the bulk of human civilization, is now largely ignored as a food. Not so at our Koviashuvik Local Living School, where

Read More »

Nutrient Dense Foods

John Bagnulo. Photo by Joanna Bagnulo. By Polly Shyka John Bagnulo is a naturalist and nutritionist. With a master’s in public health and a doctorate in food and nutrition sciences, he has a nutrition practice in Belfast and has taught nutrition for the past 12 years. He lectures widely on nutrition and health and has

Read More »

Beyond the Beauty Strip

By Mitch Lansky This year, 2012, is the 20th anniversary of the publication of Beyond the Beauty Strip: Saving What’s Left of Our Forests (BTBS). In it I pointed out such trends as the sale of big land parcels, heavy cutting and short rotations on industry-owned lands, and increasing mechanization. These trends in the forest

Read More »

Composting Tips

By Adam Tomash 1. Materials. Brown materials are high in carbon, green materials are high in nitrogen. Mix the two in rough proportions of 2 volumes of brown to 1 volume of green to achieve a C:N ratio of 25:1 to 40:1. Remember that different sources of nitrogen have differing amounts of nitrogen; e.g., alfalfa

Read More »
Categories
Scroll to Top