Our friends at the Green Garden Farm sent us this great photo. They farm beautiful certified organic peonies, over 12000 stems and they were our first tomato farmers! The message that came along with the
Strawberry season is fast approaching, and I’ve been researching some of the nutritional benefits of these sun-ripened, sweet berries. The bright red color of strawberries indicates a high level of anthocyanins, or color pigments, with
My love affair with Lovage started over 30 years ago when my Aunt Paula, a talented herbalist and educator, sent me flats of herbs to start my gardens in Bangor. I planted Lovage along the
This is an interesting interview with Jim Gerritsen about his MOFGA certified organic farm and the OSGATA et al. v. Monsanto lawsuit. Click here to download.
On the recent low drain tide, my husband snow shoed to shore and dug us a nice mess of clams. We are fortunate; most places here are pretty frozen over. Our cove is one of
Like most Mainers, we’ve been snowed in here quite a bit this winter. Shoveling and plowing sure work up one’s appetite, and most days we’re in need of a mid-morning repast. My ideal snack is
This has been the perfect winter for snowshoeing, venturing off into the wilds of snow-covered terrain, unbroken by any tracks or signs of wildlife. For thousands of years, human’s primary mode of travel through winter
On a recent trip to visit my mother in Norway (Maine), I was admiring the small communities of ice shacks on ponds and lakes, and noted, that in the words of Tom Hennessey, the “season
I enjoyed watching this short video of Jim Gerritsen of Wood Prairie Farm in Bridgewater, Maine. Jim is having fun with a well-working machine that is shelling Organic Dakota Ivory Corn. This is the corn
Tender, sweet and delectable “mini” little cabbages, Brussel sprouts are one of my favorite vegetables.
Since raising rabbits is an important component of our organic farm plan for building the soil, rabbit is quite often on the menu at our house.
It was a very special Dinner Is Served at St. Brendan’s Church in Deer Isle was a special one. Dinner began with a Medley of Condiments & Preserves; Hot Pepper Jelly over Red Barn Farm