Tag: Fall

Wild Apples: Novel Pippins and Tough Trees

By Jacob Mentlik “Most fruits which we prize and use depend entirely on our care … but the apple emulates man’s independence and enterprise … making its way amid the aboriginal trees.” -Henry David Thoreau It is believed that the origin of the apples we all know and love can be traced back to south

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In Praise of Mushrooms: Umami-Rich Recipes

By Roberta Bailey Once upon a time, but not too long ago, mushrooms were thought of as little white things that added flavor to a dish, but barely had any nutritional value. Rather they were just spongy little morsels that absorbed butter in a very delicious way. But all the while, mushrooms were building a

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Using Green Manures

by Eric Sideman, PhDMOFGA’s Organic Crop Specialist Emeritus Introduction There is no such thing as the “best green manure”. A grower has to decide what is the most important benefit to their farm system of growing green manures and what is the window of opportunity that they have to take cropland out of production. This

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Harvest Kitchen Turmeric for Flavor and Health

Turmeric grown by students at the Troy Howard Middle School in Belfast and entered in the 2018 Common Ground Country Fair Exhibition Hall. By Roberta Bailey High tunnels have changed the cycles of Maine’s local food systems, extending our live food harvests to year-round bounty. Along with cucumbers, greens, sweet potatoes and tomatoes come the

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Low Energy Food Storage Solutions

Warm air from an attic is blown through this cabinet to dry produce. The drying cabinet setup. Warm air from the basement keeps plants in the coldframe from freezing. A small, well insulated box in the garage stores root crops. By Eric Evans My wife, Laura, and I love to eat the fruit and veggies

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Growing Ramps from Seed

Ramps take advantage of the early spring sunlight to grow and store reserves in the root system before forest trees leaf out. Three-year-old ramp seedlings in seed flats. By Heather McCargo Ramps are a delicious wild edible food beloved by chefs and locavores. Also known as wild leeks (Allium tricoccum), they are a member of

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Harvest Kitchen Hot Ferments

Illustration by Toki Oshima By Roberta Bailey Kimchi, kombucha, sauerkraut, fermented vegetables, kefir, yogurt, sour beers and ciders – live probiotic ferments are all the rage these days. Add hot sauces to that list as well. As a condiment lover and, particularly, a fan of hot peppers, I am excited. I love the full pepper

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Harvest Kitchen Connecting with Fungi

By Roberta Bailey Lately I have been focusing on connections. I have been reading about mycorrhizal relationships between plants and fungi and thinking about the deep connections between our ecosystem and our mental and physical health. Our culture tends to isolate things in order to study them, from insects attacking a plant to an animal’s

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Fall Bulb Primer

Plant spring bulbs now to bring early color, hope and joy to the garden. English photo. By Roberta Bailey Maine winters are long, but our cool, wet spring season is made longer by our impatient yearnings for fresh greens, dry paths and more color in the landscape. Spring bulbs are the bright spots, the color-rich

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Organic Sheep and Goat

A well-made lane guides sheep to pasture at Susan Littlefield’s Yknot Farm in Belmont, Maine, which is transitioning to organic. Photo by Diane Schivera. By Diane Schivera, M.A.T. Raising sheep and goats organically can be a challenge, so many farmers who support organic principles have not transitioned their animals to certified organic. Presently MOFGA Certification

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