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"Those who contemplate the beauty of the Earth find reserves of strength that will endure as long as life lasts."
- Rachel Carson
    

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.
Please join MOFGA in meeting this exciting challenge!


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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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Pheonix Obrien
Pheonix Obrien, one of MOFGA's farmers in residence, cultivates just-germinated carrots. Photo by Megan Gardner.


Follow MOFGA's Farmers in Residence

Our Farmers in Residence, Megan Gardner and Pheonix Obrien, are posting weekly updates about their farming experiences at MOFGA's Common Ground Education Center on our Facebook Page. Follow this young couple as they learn and grow.

Organic and Sustainable Agriculture News
Sap ‘pouring in’ for producers, but harvest outcome uncertain
Bangor Daily News - 2/25/2010.
By Sharon Kiley Mack – Machias: This winter’s unusual lack of snow and mild temperatures both day and night is having an extreme effect on Maine’s maple syrup industry. Traditionally, central Mainers begin tapping maple trees between March 7 and 10. The average start date across the state is March 20. But this year trees are already tapped in some places and syrup makers are boiling sap, while in other areas, daytime temperatures are still too low for the sap to run.
Boiling it up a-sap
Portland Press Herald - 2/24/2010.
By Edward D. Murphy – No, it's not just you. It is unusually warm outside. The maple trees sense it, too, and that means their sap is running abnormally early. Warmer-than-normal days and cold nights are combining to create ideal conditions to get maple syrup season off to one of its earliest starts ever, said Keith Harris of Harris Farm in Dayton. Harris figures his trees' sap production and his syrup output are running a week to 10 days ahead of normal.
Treat Maine shrimp with TLC
Portland Press Herald - 2/24/2010.
By Anne Mahle – Because Maine shrimp are more tender than the gargantuan Southeast Asian shrimp raised on farms, they require a more delicate hand. Only 60 to 90 seconds is all it usually takes to cook a small batch of this sweet, unadulterated, wild-caught protein.
Get your hands dirty
Resurgence - 2/24/2010.
By Sandor Katz – Some futurists have imagined that the food of the future will be utilitarian little pills we can pop into our mouths to meet all our nutritional need. No fuss. No work. No decisions to make. No dirty dishes to wash. This is a fantasy of completely de-contextualised food.
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Upcoming MOFGA Events

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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