Archives: Resources


By Roberta Bailey Cider is an extraordinarily versatile beverage that can be enjoyed in its many forms, sweet, semi-sweet, dry, sparkling, still, apple brandy and apple jack, as well as in a staggering number of hot and mulled drinks. Recently, the United States has rediscovered this beverage that quenched the thirst of its founders. Interest

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By Ellie MacDougall If parsley is the workhorse of the herb family, chervil is its refined, sophisticated cousin. A native of Europe and western Asia, and naturalized throughout North America, Anthriscus cerefolium is a member of the family Umbelliferae, as are carrots and parsley. It features lacy leaves that echo the shape of parsley but

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GYO Orchard

By Roberta Bailey Close to 2 acres of the Common Ground Country Fair’s permanent site is being planted to an experimental orchard. Another quarter acre or so will be a tree nursery. Both sites will be test plots for soil amendments, cover crops, rootstocks, and new and old fruit cultivars, hardy and tender. A portion

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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

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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.

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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

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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.

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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

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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

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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

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