Broccolini. Photo by Jonathan Mitschele June 1, 2020 By Jonathan Mitschele Last April I bought a peat tray of six seedlings labeled “sprouting broccoli” because no ordinary broccoli was available, and I transplanted the seedlings into my garden. I also had a packet of Piracicaba “non-heading broccoli” seed that I had bought a year
Swede midge larvae, circled Broccoli leaves contorted by swede midge larvae feeding Swede midge damage in broccoli Multiple heads of Veronica cauliflower – a result of swede midge feeding By Caleb Goossen, Ph.D. Photos by David Fuller Over the coming years, farmers and home gardeners in Maine will likely encounter damage on their brassica plants
Young kale plants companion with leeks. Will Bonsall photo By Will Bonsall Some years ago I commented to a friend in the seed business about how few kale varieties were available in the marketplace. He hastened to object that there were more kales around than ever, and spouted off a bunch of names, like Red
Transplanting into a permanent bed at Foundation Farm. Note the mulch pulled to the shoulder of the bed, to compost in place. Photo courtesy of Foundation Farm Original pasture vegetation remains in the paths between beds at Foundation Farm. Photo courtesy of Foundation Farm Farming with no-till permanent beds can improve soil structure, reduce weeds,
At the Farmer to Farmer Conference, Eliot Coleman (left) and Patrice Gros talked about growing crops during the shoulder seasons of the main growing season. English photo At MOFGA’s 2016 Farmer to Farmer Conference, Eliot Coleman of Four Season Farm in Harborside, Maine, and Patrice Gros of Foundation Farm near Fayetteville, Arkansas, discussed growing and
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
The author harvests ground cherries from under a V-shaped trellis, which allows the fruits to drop to the ground while supporting the foliage. Photo by Lisa Quatrale Ground cherries on the ground, ripe and ready for harvest. Photo by Lisa Quatrale When ground cherries turn from green to yellow-orange, they are ready to be removed
Yacon. Photo by Will Bonsai By Will Bonsall Years ago in conversations with my Peruvian sister-in-law, I learned about many traditional foods she grew up eating that were not readily found in the United States – things like oca, mashua, ulluco, quinoa, chuño (freeze-dried bitter potatoes), nuñas (popping beans), yacon, etc. Some of them are
Cabbage, garlic, rosemary, sage and thyme – just some of the kitchen herbs and vegetables that promote health. English photo By Roberta Bailey As farmers, gardeners and overly busy people, we barely make time to feed ourselves well, let alone truly nourish and support our bodies. Our lives are a constant juggle of making time,
‘Pink Princess’ tomato is a selection from ‘Honey Drop’. Photo by Roberta Bailey ‘Matchbox’ pepper is now an open source selection. Photo by Roberta Bailey By Roberta Bailey Photos by the author Every farmer and gardener can be a plant breeder. Humans have dabbled with plants since they started harvesting and later cultivating them. You
Media Inquiries:
Contact Jennifer Wilhelm [email protected]
