Tag: Community

Fruit Exploring and the Maine Heritage Orchard

Abbey Verrier is one with an heirloom apple tree. Photo by John Bunker By Abbey Verrier For the past four years, I’ve spent my fall seasons driving through Maine’s countryside, one eye on the road and the other scanning the landscape, searching for apple trees. I started doing this while apprenticing with John Bunker and

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Huey Coleman

Huey Coleman filming John Bunker collecting wild apples, for Coleman’s next documentary, “Henry David Thoreau: Surveyor of the Soul.” Photo by Judy Wentzell By Abbey Verrier In April 2014, Huey Coleman arrived at MOFGA’s Maine Heritage Orchard, camera in hand and ready to film. It was our first planting day, and a big group of

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Ridge Tillage at Hackmatack Farm

Photo 1 – The ridge tillage system used at Hackmatack Farm essentially means we grow crops in single-row raised beds. Photo 2 – Onions in July. Photo 3 – Forming ridges in the spring. Photo 4 – Ridged soil in the spring Figure 1 – Depending on the crop, either one, two or three rows

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The Legendary American Chestnut

Kendra Gurney, The American Chestnut Foundation New England regional breeding coordinator, with chestnut seedlings after one year of growth, in a seed orchard in Winthrop. Photo by Eric Evans. By Jeanne Siviski Renowned Maine poet Henry Wadsworth Longfellow implies resilience with his words, “Under a spreading chestnut tree.” Folklore tells of a squirrel byway from

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The Multitalented Sidemans

Eric and Becky Sideman in a rare moment of sitting – on a granite boulder in the middle of one pasture. The 80- by 100-foot garden in spring. Vegetables are rotated between this garden and the smaller one near the house. Text and photos by Jean English Many of us know Eric and Becky Sideman

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GrandyOats

Aaron Anker (left) and Nat Pierce have brought GrandyOats to award-winning fame. By Joyce White Photos courtesy of GrandyOats GrandyOats has managed something noteworthy in Maine – creating a successful organic food business worthy of the 2013 Producer of the Year Award by the Maine Grocers Association and Food Producers Alliance while maintaining its organic

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Fire Fly Farm

Billi Baker serves hot, ready-to-eat crepes at the Belfast and Orono Farmers’ Markets. The fillings change each week, inspired by the season. Holli Cederholm photo. By Holli Cederholm Personal chef, artisan baker and farm-to-fork caterer Billi Barker celebrates her love of farming through her food. The Enchanted Kitchen, the business name for Barker’s many culinary

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Grange Corner Farm

Sam Mudge checks on his field of ‘Danko’ winter rye (right) and ‘Sirvinta’ winter wheat (left). Photo by Aube Giroux. By Holli Cederholm Grange Corner Farm, a MOFGA certified organic farm, stretches across 30 acres of old hayfields on a windy crest with panoramic views of the Camden Hills in Lincolnville, Maine. Sam Mudge says

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Grange Revival

Halcyon Grange in Blue Hill has a state-licensed kitchen and bulk storage bins for grain. By Betsy Garrold Photos by the author What has sprung dance floors, a stage and nurtures local agricultural traditions? The Grange, of course. In Maine the Grange is seeing a resurgence of interest and relevance. As Maine continues to grow

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