Morrill Farm is a true family farm, with three generations working together. Here Holly and Dan Perron pose with their five children, left to right: Grace, Laura, Celine, Christian and Catherine. One enterprise on the farm is presenting “living history” events for groups, in which generations of Morrills who started the farm, and their lifestyle,
Mind Your Peas and Oats Reel Mowers Solar Water Pumps for Rotational Grazing Cash in on Metal Market Mint Oil Kills or Repels Ants DDT Resources Rye vs. Weeds Sow Oats to Weed and Mulch Strawberries Organic Castup is Better Read and Weed Organic Apple Info Bean and Buckwheat Intercrops Recycled Refrigerator Truck Cooler Stores
By Eric Sideman, Ph.D. For information about reproducing this article, please contact MOFGA. Plants need water to grow, and although this is obvious to any farmer or gardener, water availability is the limiting factor to plant growth more often than most realize. More and more growers have become aware of this and are installing irrigation
by Jean Ann Pollard “Clostridium botulinum produces the serious neurological and potentially fatal disease commonly known as botulism.” (Fox, Nicols. Spoiled: The Dangerous Truth About a Food Chain Gone Haywire, HarperCollins, N.Y., 1997, p. 59.) Home canning has always been “a notorious breeding ground for a bacterium called Clostridium botulinum,” reports Nicholas Bakalar in Where
Botanically Confusing, Culinarily Perfect By Roberta Bailey © 2005. For information about reproducing this article, please contact the author. Did you know that the seed-like structures on a strawberry are really a type of fruit called achenes (a small, dry, hard, one-seeded, indehiscent fruit), and that what most of us think of as the fruit
Writer, professor and homesteader Linda Tatelbaum amid the beauty and bounty of her garden, harvesting tomatoes growing in the south-facing, luxuriant hillside garden she and her husband, Kal Winer, have created in Burkettville, Maine. Every year she cans 300 quarts of vegetables and fruits for good winter eating. by Jean Ann Pollard © 2005. For
By Judith Perry Laurie Tümer, a photographer who teaches digital imaging, writing and photography, lives and works in New Mexico and is represented by Photo-Eye Gallery in Santa Fe. For more about her work, visit www.photoeye.com/ and www.laurietumer.com. Tümer’s images, inspired by the research of Dr. Richard Fenske, provide a picture of the ubiquitous presence
By Jean English Bocashi is fermented organic material that has been used traditionally in Japan (where it’s spelled ‘bokashi’) as fertilizer. Making bokashi is an ancient art in Japan, with many recipes, often handed down (sometimes along with bokashi starter) through families. According to the Fall 2004 issue of La Cosecha, the publication of Sustainable
Wendy Karush’s squash, a Burpee butterbush, reads, “Cook me, mash me, add me to pancake batter.” The squash was displayed at the Exhibition Hall at the Common Ground Country Fair. English photo. by Roberta Bailey Last fall defied all that I know to be true of weather in New England. After waiting until mid-October for
Eric Rector with his three-year-old Dexter cow and her newborn calf. So you’re thinking of getting a family cow. You’ve probably thought of many good reasons: fresh milk 10 months of the year, copious amounts of cream, peaceful moments in the barn with your head resting against the cow while milking and letting the rest
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