English photo. by Roberta Bailey Around the end of June or the very beginning of July, the garden changes dramatically from a plot full of fragile seedlings and newly seeded rows into a full-blown summer garden. This year the shift occurred on July first in my garden. I was absent-mindedly walking through it on my
By Roberta Bailey Copyright 2006 As the first frost came, I must admit that I breathed a sigh of relief. This has been the most trying gardening season of my life, and now I can begin to put it behind me, but not without an eye toward the sky. You may recall that the garden
Common Ground’s Bean Hole Beans – Continuing a Tradition Click here to read our story about cooking “Bean Hole Beans” at the Common Ground Country Fair by Roberta Bailey When I first farmed in Maine, I would set up a little table in the garage by the road and sell produce. Each week on Fridays,
Raspberry Recipes by Roberta Bailey Copyright 2006 I love berries…all kinds of berries. When I was a child, I knew every berry patch or vine or tree and when they would ripen. My summer was a grazing progression from one fruit or berry to the next, starting with wild strawberries, red and black raspberries, blueberries,
Katz told fairgoers to try some fermentation and to think of themselves as agents of fermentation for social change. English photo. Before he wrote Wild Fermentation, published in 2003, Sandor Katz spent the summer of 2001 in Bowdoinham, where he wrote a self-published zine called Wild Fermentation. Gulf of Maine Books bought five of the
For many years, John Bunker has identified and described the wealth of Maine’s apple varieties at the Great Maine Apple Day (Saturday, Oct. 24, this year, at MOFGA’s Common Ground Education Center). Recently, demonstrations of the best ways to cook with different apple varieties have added even more flavor to the event. English photo. By
Elliot Scott starts the fire on Friday for beans on Saturday. English photo. According to the Maine Folklife Center, Native Americans originated bean hole beans by baking beans with bear grease and maple syrup in clay pots covered with deerskins and buried in coals in the ground. The slow, long cooking makes the bean very
Walker School fifth graders weed spinach – just one aspect of a model school garden program. Abby, one of the most eager garden helpers, with a bag of garden produce to take home. By Jean English Photos by Carolyn Wason “Fun! Friends! Games! And don’t forget planting!” Those are a few benefits of the
Genna Cherichello and students at Oceanside East High School prepare a meal incorporating school garden produce. One student who worked with Cherichello on gardening and cooking in the previous academic year went on to work as a gardener over the summer and enroll in Midcoast School of Technology’s Culinary Arts Program. Photo by Marina Schauffler.
by Cheryl Wixson Long before I ventured into the catering and restaurant business, I learned to cook for large crowds by volunteering at community meals. The grey-haired ladies who cheerfully organize and prepare our baked bean suppers, chowder fests, spaghetti feeds, chili cook-offs and fundraising dinners have much to teach us. Today, when planning to
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