Preserving Food, 2007 edition By Roberta Bailey Keeping Food Fresh: Old World Techniques and Recipes The Gardeners and Farmers of Terre Vivante Chelsea Green Publishing Company, 1999. (1-800-639-4099) 198 pp., $16.95. The Centre Terre Vivante is an ecological research and educational center in Mens, Domaine de Raud, a region in Southern France. The center hosts
By Eric Sideman, Ph.D., MOFGA’s Director of Technical Services Wheeling great quantities of potatoes or lugging boxes of squash to their winter storage site gives the greatest sense of self sufficiency and satisfaction to gardeners. Going down to get a bit for dinner on a January night and having to sift through a mass of
One section of MOFGA’s demonstration garden highlighted storage crops that are easy to grow and can supply healthful produce throughout the winter, such as celeriac and ‘Gigante’ kohlrabi. English photo. Celeriac. English photo. ‘Gigante’ kohlrabi. English photo. A demonstration plot planted last summer at MOFGA’s Common Ground Education Center highlighted storage crops – vegetables that
The CoolBot “fools” an air conditioner into thinking that the temperature in a room is 65 F, even when it is much colder. The small device enables growers to turn a storage room with an ordinary air conditioner into a cold storage facility. Photo by Phil Norris. By Phil Norris Now and then an invention
Here are 20 foods that Maine can produce for its citizens to enjoy all year. 1. POTATOES 2. APPLES 3. MILK/CHEESE /DAIRY 4. BLUEBERRIES 5. EGGS 6. MAPLE SYRUP, HONEY 7. CARROTS 8. FRESH AND PROCESSED TOMATOES 9. GRAINS 10. DRY BEANS 11. GARLIC 12. ONIONS 13. GREENS, SPINACH, KALE 14. SEAFOOD: SHRIMP, SCALLOPS, LOBSTER,
Illustration courtesy of University of Alaska Fairbanks. by Cheryl Wixson Root-cellaring is a saving technique for ordinary winter storage of fresh, raw, whole vegetables and fruits that have not been processed to increase their keeping quality. The root cellar is a way to hold these foods for several months after their normal harvest in a
Colette harvests big tomatoes, and abundance of chard, and much more to supply her family all year with fresh and preserved produce. Photo courtesy of the Thompson family. by Marada Cook Hestia was a goddess of hearth and fire. Greek script lacks capital letters to distinguish names from objects, so Hestia meant literally the ‘hearth,’
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