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MOFGA

PO Box 170
Unity, ME  04988
Phone: 207-568-4142
Fax: 207-568-4141
Email: mofga@mofga.org

Physical Address:
294 Crosby Brook Road, Unity, ME



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C. Stuart Gager, Fundamentals of Botany (Philadelphia, PA: P. Blakiston). Winkelman collection.

MOFGA Bud Grafting Workshop

Join Seth Yentes for our Bud Grafting Workshop taught at North Branch Farm in Monroe, Maine, on August 9. In this workshop you will have an overview of grafting techniques, participate in a discussion of rootstock and fruit trees, and apply techniques learned about bud grafting, which can be applied to various fruit trees. Seth Yentes has been grafting for 14 years and grows thousands of fruit trees every year, including apples, pears, peaches, plums and many more. Registration on the MOFGA Store

Organic and Sustainable Agriculture News
MOFGA receives $1 million gift for farmer training
MOFGA Announcements - 7/23/2014.
Unity, Maine - The Maine Organic Farmers and Gardeners Association (MOFGA) announced today that it has received a $1 million gift from the Partridge Foundation to establish an endowment in support of its new farmer training programs. "This Partridge Foundation gift represents a tremendous vote of confidence in MOFGA and an unprecedented opportunity to strengthen our innovative new farmer training programs. We thank the Foundation for its generous support," said Ted Quaday, MOFGA's executive director.
A visit to the Workhorse and Worksong Hootenany
Bangor Daily News - 7/22/2014.
By Gabor Degre - A wonderful video of the Workhorse and Worksong Hootenany at North Branch Farm last week – one of MOFGA’s Farm Training Project events.
Some Food Companies Are Quietly Dumping GMO Ingredients
National Public Radio - 7/22/2014.
By Jane Lindholm - Ben & Jerry's CEO says the company had to remove the key ingredient from Coffee Heath Bar Crunch, Heath bars made by Hershey, and rework the flavor. The reason for the change? Hershey makes Heath bars with genetically engineered ingredients, and Ben & Jerry's has made a pledge to remove all GMO ingredients from its ice cream.
Thorndike farmers bring traditional cheeses from the hills of Turkey to the fields of Maine
Bangor Daily News - 7/22/2014.
By Emily Burnham - Growing up on the southern coast of Turkey, Aktan Askin’s favorite summer dish was halloumi, a firm, protein-rich cheese made from sheep and goat’s milk, grilled until it slightly melted and served with cold watermelon. It’s salty, it squeaks a bit when you chew it and it’s addictive.
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Upcoming MOFGA Events

July 23 - Farm Training Project workshop: Livestock & Vegetable Integration

July 24-25 - Maine Grain Alliance Kneading Conference

July 26 - Maine Artisan Bread Fair

July 26 - Put Your Hoe Down - A Raucous Square Dance Party in Celebration of Maine Farmers

August 1 - MOFGA’s Common Ground radio show

August 4 - MOFGA Volunteer Workday: Putting Food By

August 9 - MOFGA's Organic Orcharding  Workshop: Bud Grafting with Seth Yentes

August 13 - Conservation Farm Tour, Aroostook County

August 14 - The Art of Giving Gala to Benefit MOFGA

September 6 - Seed Saving Workshop with Will Bonsall

September 6 - Seed Saving 101 & The Scattered Seed Project

September - 19, 20 and 21 - MOFGA’s Common Ground Country Fair


See the full calendar ...

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