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Fermented Foods

Illustration by Toki Oshima. By Roberta Bailey When I first came to Maine, I lived in northwest Washington County, close to the Aroostook County border. As in all rural Maine towns, you drive at least a half hour to an hour to get anywhere other than your local gas station/convenience store, which also serves as

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Shad

Shad bushes bloom at Acadia National Park when the shad are running up Maine’s rivers. Art by Jean Ann Pollard. By Jean Ann Pollard  Each spring when the shad bushes bloom – those beautiful white-flowered shrubs that are the first to blossom (like snow on bare branches) – my grandmother, who was a coast woman,

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Grow Turnips

Rutabagas (right) have a denser, mostly yellow-fleshed, rounder root than turnips. The leaves of rutabagas have a blue tint and are not hairy, as are those of turnips, and the roots of rutabagas arise from the underside of the tuber as well as from the taproot. Rutabagas take longer to grow but have a richer

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Matchbox Peppers

Roberta Bailey of Fedco Seeds has dehybridized ‘Super Chili’ peppers to produce a stable, open-pollinated hot pepper called ‘Matchbox.’ English photo. By Tim King In late September, my glossy green ‘Matchbox’ peppers, with their heavy load of waxy red and yellow chilies, were like decorated Christmas trees. We used to grow ‘Super Chili’ before we

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MOFGAs Hermans

Juvelina Palma spoke with fairgoers after her powerful keynote speech at the Common Ground Fair. English Photo. Santiago Serrano (shown here with MOFGA-El Salvador committee member Jess Harper) works with youth in El Salvador, using theater to teach them about “free” trade, health and other issues. English photo. Deb Soule of Avena Institute exchanged information

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Greenhouse

Biological Controls and Other Lower Toxicity Methods By Colin D. Stewart, Ph.D., University of Maine Cooperative Extension Homeowner/Greenhouse IPM Specialist This article discusses many lower toxicity pest control measures, including biological controls. The key to using biologicals successfully is to monitor your greenhouse regularly to detect and correctly identify pests and to introduce the correct

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Celeriac

Toki Oshima drawing By Jean Ann Pollard What’s so round, so firm, so – strangely hairy? If you’ve never seen celeriac, you couldn’t guess. The literature has few references to it – at least in America. It’s a root vegetable that’s been around for about 4000 years, but its lack of publicity wouldn’t tell you

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Edamame

By Roberta Bailey This summer I trialed 10 varieties of green soybeans for a local seed company. I planted and labeled each variety carefully, then took notes at various stages of development. The crowning event was the edamame (green soybean) taste-off. I steamed each variety separately, then shelled them into individual bowls. All of them

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Grow Edamame

Butterbeans, a cultivar of edible green vegetable soybeans, have a sweet, buttery flavor. Photo courtesy of Johnny’s Selected Seeds, Albion, Maine. By Roberta Bailey Nearly 20 years ago, I wrote an article for The MOF&G entitled, “What is tofu?” At the time tofu was not available in convenient, pre-packed cartons on any grocery store shelf,

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Blue Cohosh

Blue Cohosh. Illustration from USDA Miscellaneous Publication No. 77, Washington, D.C, July, 1930. The Herb Hunters Guide – American Medicinal Plants of Commercial Importance, by A.F. Sievers, Senior Biochemist, Office of Drug and Related Plants, Bureau of Plant Industry. By Deb Soule Blue cohosh (Caulophyllum thalictroides), a member of the Berberidaceae family, is a long-lived

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