By Roberta Bailey Onions are the beginning of almost every meal, a cook’s greatest ally. As a kitchen gardener I work hard to grow a variety of onions. Mesh bags of pungent bulb onions and braids of sweet Cippolini onions (the open-pollinated, Italian heirloom onion) hang from the beams, ready for the soup pot or
By Rhonda Houston (Tate) It’s a Saturday morning in late September. The remnants of a tropical storm have blown through, leaving crisp, new air, blue skies and a sun that can still warm, even in its post summer state. Entering a farmhouse through the back door, which is, after all, the only true way to
Toki Oshima drawing By Roberta Bailey “Garlic,” says the French writer Raymond Dumay, “is peasant, rustic; the onion is urban. The onion brings to the kitchens of the cities a little of the countryside. The onion offers always, and especially in winter, a little of the springtime of the soil, preserved in its bulb.” Rustic
A Narragansett turkey struts its stuff at Kelmscott Farm in Lincolnville. Bob Hawes photo. By Bob Hawes During 1996 and 1997, the seasonal poultry hatcheries in the United States were surveyed in cooperation with the American Livestock Breeds Conservancy (ALBC) to determine the status of the non-commercial varieties of domestic turkey. Why worry about turkeys?
By Diane Schivera Holistic Health Care necessitates a frame of mind that differs from that of allopathic medicine. I have been reminded of the importance of that requirement often lately. One case was a question on ODairy about hairy heal warts. (Odairy is a electronic mailing group that allows organic dairy producers to interact by
Toki Oshima drawing By Roberta Bailey Once again we have come around to that time of year when our winter diets give way to spring cravings and, hopefully, lots of spring greens. First come the delicate little sprigs pinched into the palm, harbingers of hope and full salad bowls, the first fruits of those winter
This Maine Food Pyramid incorporates the Maine Local Twenty foods that can feed our state’s population. Illustration by Tim Nason, Abby Sadauckas and Cheryl Wixson. By Cheryl Wixson As a foodie, I’ve often contemplated the ideal of a local food system including products fished, foraged or grown in the Blue Hill peninsula area. In developing
More and more Maine families buy food directly from local farmers. Here are a few simple questions you can ask your farmer to get a better idea of how your food is being produced – and a few key concepts to listen for when you are having those conversations. How do you manage soil fertility
Company Profile: Barrels Community Market By Melissa White Pillsbury The buzz in the food scene lately has been “locally grown” – and even though the nature of buying your food locally from “farms with a face” goes against the predominant commodity-based supply system of supermarket chains and national food brands, it’s not stopping many of
Sheep eating Regano and grain at Ells farm in Union, Maine. By Diane Schivera, M.A.T. Coccidia (Eimeria sp.), which are parasitic protozoa, and other internal parasite infestations are a major problem for many livestock farms, reducing growth rates and weight gains in young animals and thus reducing farm income. When a coccidium leaves its host
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