Swiss chard is among the greens that are great for braising. These bunches were being sold at the Belfast Farmers’ Market by New Beat Farm. English photo. By Cheryl Wixson Spring is the start of my favorite season of eating. I love the shift from eating root vegetables to just-picked, seasonal and local food. After
Purslane is high in healthful omega-3 fatty acids – for a vegetable. English photo. By Roberta Bailey Last year was the first year that purslane started showing up in my garden. When I saw it my heart leapt with a little fear. All the voices of other gardeners complaining about this difficult weed rushed through
Witlof chicory is easy to force in a bucket in the dark – and much less expensive homegrown than ordered at a restaurant. Photos by Will Bonsall. By Will Bonsall Exclusive restaurants call them “chicons” and will serve you a pair of half-heads doused in vinaigrette in exchange for your firstborn male child. Yet these
Cold-hardy greens sown in August, such as these planted by Johnny’s Selected Seeds at MOFGA’s Common Ground Education Center, can be protected and feed us for an extended season. English photo. By Roberta Bailey In A Midwife’s Tale, Laurel Thatcher Ulrich tells of walking across the frozen Kennebec River in Hallowell at Thanksgiving time. The
Cold-hardy greens sown on Aug. 18 by Johnny’s Selected Seeds and displayed five weeks later at the Common Ground Country Fair. English photo. By Roberta Bailey A Maine (northern) garden is always in transition. In my mind, I can visualize it as if through time-lapse photography. In spring we rapidly progress from young garlic and
By Norma Jean Langford From the ferry landing, day-trippers wander past a marina crowded with yachts. On Sausalito’s main street, they window-shop Versace gowns, jewelry and paintings, but commuters head for a wedding cake fountain flanked by cement elephants. Here a ceremonial stairway rises straight and steep into the cliff face, and from it trails
By Roberta Bailey The National Gardening Bureau deemed 1997 the “Year of the Mesclun” and from my vantage point in Palermo, they called it right. The cool spring and well-timed rains of summer created ideal conditions for growing salad greens. The year is not over yet: A bed of mesclun seeded in September could feed
Lambsquarters, a common garden weed, is edible. Harvest it before it goes to seed. English photo. By Jean Ann Pollard Lambsquarters! Pigweed! Fat-hen, goosefoot, bacon weed, dirty Dick, Muck Hill weed. Despite numerous, often odoriferous monikers (and this little list is only partial), Chenopodium album is a delicious, nutritious delight for foragers, and a summer
Toki Oshima drawing The Maine Organic Farmers and Gardeners Association (MOFGA), the University of New Hampshire and UMaine Cooperative Extension organized a meeting of growers at Paul Lorrain’s Sunset Farm Organics in Lyman, Maine, in December 2010 to tour the farm and talk about growing vegetables in winter. About 50 attended the tour and some
Trim the tops of onion and leek seedlings to make the bases thicker. Use the trimmings in soups or salads. English photo. By Roberta Bailey Pick yourself up, dust yourself off. Congratulations on surviving one of the roughest go-rounds with Mother Nature that most Maine gardeners can remember. The fact that you are reading an
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