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The Partridge Challenge
In January the Partridge Foundation awarded $1.0 million to establish an endowment to support MOFGA’s New Farmer Programs. It also pledged an additional $1.0 million if MOFGA can raise a similar amount before 2016. Read more.
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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, Maine


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Arla Casselman and John Grote
of Ewing Fruit Company in Warren

Know Your Organic Producers!

Meet Arla Casselman and John Grote of Ewing Fruit Company in Warren. Arla and John farm approximately 30 acres of MOFGA-certified organic wild blueberries. They offer fresh and frozen blueberries directly from the farm. Blueberries are being pollinated now and will be available in August. Visit their Facebook page to learn more and to place an order. Arla is also a participant in MOFGA's journeyperson program as she works toward expanding their business to include flowers and floral design.

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Organic and Sustainable Agriculture News
How our food system is destroying the nation’s most important fishery
Grist - 2/11/2010.
By Krista Hozyash – To understand our impact on nature, there is truth in the saying, “everything is connected.” Few situations illustrate this concept as dramatically as the agricultural wastes from the Midwest that contribute so seriously to the aquatic dead zone in the Gulf of Mexico.
More Mainers seeking food help
Bangor Daily News - 2/10/2010.
By Meg Haskell – As the economy stagnates and unemployment rates remain high, demand for food assistance in Maine is increasing. A recent report released by the nation’s largest domestic hunger relief organization, Feeding America, found that unprecedented numbers of Mainers are seeking emergency food assistance from their local food pantries.
High levels of contaminant found in osprey eggs
Portland Press Herald - 2/9/2010.
By John Richardson – Osprey eggs in Casco Bay contain stain repellent and other industrial chemicals at levels that may be harming the birds, according to a Gorham-based researcher. The study adds to the growing evidence of industrial chemicals accumulating in the environment, potentially threatening human health and wildlife, said Wing Goodale, a scientist at the BioDiversity Research Institute who led the study.
Use pumpkin as a versatile base for soups
Bangor Daily News - 2/6/2010.
By Sandy Oliver – Whatever pumpkins we haven’t used by now do begin to get spots on them by this time of year. What to do with them? I could cook them and freeze the pulp for pumpkin bread or waffles. I could make pie, which would make the other person in this household a very happy camper. My personal opinion is that a person can eat just so much pie, and I think pumpkin is a nice vegetable. I cook it sometimes as if it were a squash.
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Upcoming MOFGA Events

June 30 - Farm Training Project Workshop – Farm Woodlot Management

July 7 - Farm Training Project Workshop – Livestock Management

July 8 - Farm Training Project Workshop – Livestock Management

July 9 - Poultry Processing Workshop

July 14 - Farm Training Project Workshop – Value Added on the Farm

July 22 - Farm Training Project Workshop – Diverse Dairy

July 29 - Farm Training Project Workshop – Farming Off-the-Grid


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