Maine Organic Farmers and Gardeners Association
Organic Gardening Tips

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Time for Zucchini Patties

August 6, 2020

Here's one way to enjoy some of summer's abundant zucchini. Mix 4 or so cups of grated zucchini and one chopped onion with three eggs. Add 1/2 to 1 cup grated Parmesan, 2 cups seasoned panko bread crumbs and a couple of squirts of barbecue sauce. Let the mixture sit for half an hour. Form the mixture into patties and fry in butter or oil. Serve with fresh corn on the cob and a salad and/or potato salad. Freeze any leftover patties for winter, when you'll think fondly of summer zucchini.

Enjoy the Veggie Bounty

July 16, 2020

Given the surge in seed sales last spring due to the pandemic, Roberta Bailey predicted that many gardeners' counters would be overflowing with freshly grown produce by now. She asked, "What can one do with 20 zucchinis or all the broccoli that is ready at the same time?" Her recipes for zucchini puree, dilly vegetables and broccoli cheddar soup, and her tips for freezing vegetables answer that question. Read more in the summer issue of The Maine Organic Farmer & Gardener.

Growing the Sweetness of Life

May 7, 2020

"Growing my food is quintessential," writes Roberta Bailey in the spring issue of The Maine Organic Farmer & Gardener. "I hope to always be able to eat vibrant food. You can't buy the fullness of flavor that comes with walking into the backyard and picking the vegetables that will be eaten within the hour. That is the true sweetness of life." Read more of Bailey's moving writing here and enjoy her recipes for asparagus soup, rooty slaw, and nutty hummus.

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Grow Your Own Corn Chowder

August 8, 2019

Ingredients for tasty and nutritious corn chowders are in season now in Maine gardens and farms. Sweet corn, especially if transplanted, may be ready for picking (or picking up at farmers’ markets). You won’t find a better chowder than that made with local, organic corn picked at its height of sweetness. Steam twice as many ears as you want to eat today, and freeze leftover kernels for winter chowders. Likewise, new potatoes and sweet onions are in season. If you don’t raise your own cow for the milk or cream, find those organic ingredients at local farms or co-ops.

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Buy Local and Organic

November 17, 2017

Who needs Black Friday when we've got Green Everyday in Maine? Please support your local organic producers this holiday season by purchasing their goods at farmers' markets, food co-ops and other local outlets – or by mail order or website. MOFGA-certified organic producers, along with their products and markets, are listed here, where you'll find sources of chaga tea, maple cream, garlic, grains, herbs, seeds and so much more. You can also find local and organic Thanksgiving and December holiday meal ingredients, such as potatoes, sweet potatoes, turkey, squash, pumpkins, cranberries ... oh my! And check MOFGA's online Country Store for gift items, as well, including sweatshirts and T-shirts with the Common Ground Country Fair designs, select Common Ground Country Fair posters, gift memberships to MOFGA and more. Thanks for supporting MOFGA and local, organic businesses.

Time to Think Storage

September 28, 2017

Despite the drought in many parts of Maine, gardens produced at least some crops abundantly, especially if gardeners were able to water. Pumpkins, squashes, potatoes, onions, carrots and more are ready or almost ready to be stored for winter. Read about storage techniques in The Maine Organic Farmer & Gardener, including Anneli Carter-Sundqvist's "How we store our year-round supply of produce," Cheryl Wixson's "Root Cellars: Safe and Secure from the Corporate Food Train," "A Dozen Storage Crops for Homegrown Food Security" and Adam Tomash's "Using a Bulkhead as a Root Cellar." For crops that did not do well in your garden this year, local farmers' markets and Community Supported Agriculture farms offer great options for affordable organic goods.

Harness Hot Attic Air to Dry Fruit

August 3, 2017

Houses have an enormous supply of hot, dry air in the attic whenever the sun shines in the summer. Read how Eric Evans made a drying cabinet in an upstairs room to hold cooling racks and arranged a 4-inch duct and a small fan to suck air from the attic and blow it down through the cabinet full of sliced peaches. See "Low-Energy Food-Storage Solutions" in the summer issue of The Maine Organic Farmer & Gardener.

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