Twenty Years of Small-Scale No-Till Production in Northern Vermont By Holli Cederholm Over the past 20 years, Evan Perkins and Heidi Choate of Small Axe Farm have transformed their quarter-acre homestead garden on a south-facing hilltop in Vermont’s Northeast Kingdom into a 1-acre market garden grossing over $230,000 in annual sales. In the beginning, the
What follows is a collection of stories submitted by readers in response to the theme of “signs of spring.” Years ago, when our sons were still very young, we walked into the woods on a quiet spring morning. Two magical things happened. The first made me stop in my tracks and listen, listen, listen. The
By Tim King Robin Kerber, the Maine Department of Education Farm and Sea to School coordinator, says energy to build on past successes for farm and sea to school relationships has been accelerating the last several years. One indicator of that, she says, is growing participation in Maine’s Local Foods Fund. In the 2021 school
By Sonja Heyck-Merlin Photos courtesy of Mark McBrine Monday is pasta night at Mountain View Correctional Facility in Charleston, Maine. And it isn’t SpaghettiOs or canned ravioli. There are two kitchens and two dining halls on the sprawling hilltop campus where on clear days Katahdin can be seen looming in the distance. One facility is
What follows is a collection of stories submitted by readers in response to the theme of “preserving.” For me, August of each year begins canning time. I learned how to can helping my mom in the 1950s. Then in the 1960s I struck out on my own with books from the New Hampshire extension office.
By Tim King Tarbox Farm, on Westport Island in Lincoln County, is a diversified vegetable farm that includes 9 acres of cultivated land and 40 acres of woods. It is also home to Maine’s only certified organic brewery. Last season owners Kyle DePietro and Angie Trombley, with help from an intern and some part-time help,
By Danielle Walczak In 1898, Enrico Inciardi arrived at Ellis Island from Sicily with nothing but the clothes on his back. Fearing confiscation, he sewed the seeds of his family’s vegetables into his jacket. He was given the name Henry and headed to Chicago where he would propagate his family’s vegetables, including a full-bodied paste
By Sonja Heyck-Merlin To make apple pie, Vanessa Harnois, an employee at Passamaquoddy Maple headquartered in Jackman, Maine, first soaks the apples for 30 minutes in some very dark maple syrup. After the marinade, she mixes in granulated maple sugar and the rest of the ingredients before sealing them into the crust. “It’s just phenomenal,”
By Tim King When Kim Patnode and Christopher Hahn came separately to 3 Level Farm in South China 11 years ago, they were acquainted with each other but had no idea what the future would bring. Hahn had just purchased the 143-acre farm, formerly known as French Farm, and imagined it supporting multiple enterprises, more
Bringing More Organic Herbs, and Herb Growers, to Maine By Sonja Heyck-Merlin The 25 members of the Meeting House herb growers collaborative talk enticingly about their plant medicines: whether it’s the sticky, resinous calendula buds or the tufts of crimson bee balm flowers reminiscent of an ‘80s rockstar hairdo. They’re equally passionate about the unassuming
Media Inquiries:
Contact Jennifer Wilhelm [email protected]
