September 2015

Annual Convention January 31st, 2016

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MFFM’s annual farmers’ market convention will take place on Sunday, January 31st at the Maple Hill Farm Inn and Convention Center in Hallowell (just outside of Augusta). This day-long convention will bring together market farmers, market managers, and others for a day of shop talk and networking. As usual, we’ll have breakout sessions all day […]

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Yes you can-can!

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Strawberries almost gone- blueberries and raspberries coming- time to start canning some jams! Now is the perfect time of the season to start making jam (or at least stocking up on berries to freeze)! Here’s a great resource on how you can-can (hehe!) jam and all sorts of other fruits and veggies from the market: […]

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Tomatoes Provencal

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Don’t walk by me—Cold weather is coming and I won’t be here much longer! If I were in a bottle as ketchup, you would put me on French fries. But, I am fresh, so here are a few tips. Tomatoes Provencal (from Vegetarian Cooking for Everyone) Serves 4 4 medium or 8 small tomatoes ¾ […]

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Stir fried sugar snap peas

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Adapted from Nourishing Traditions, Sally Fallon Morrell Sugar snap peas are a delight. They’re quick to prepare and add an irresistibly sweet crunch to your meal! 1 pound sugar snap peas, ends and string removed (may substitute snow peas) 3 tablespoons extra virgin olive oil or pork lard 1 bunch green onions, cut into one-inch […]

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Roasted winter squash with pasta

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From Whole Foods Cookbook Serves 4 1 medium winter squash (butternut or cooking pumpkin) 1 and one half cups diced onion (2 medium onions) 4 cloves garlic chopped fine 1 teaspoon crushed red chili flakes 6 tablespoons oil 1 tablespoon bottled lemon juice (optional) 2 teaspoons salt 1 pound of penne pasta or any type […]

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Potato and celeriac chowder

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Adapted from Cookbook, Local Flavors Serves 4 2 leeks, white parts only, chopped and rinsed well (can substitute more onions if do not have) 2 medium onions chopped 4 medium potatoes, peeled and diced into small cubes (or 3 large potatoes or 6 small)-can add more potatoes if wish 1 medium celery root (celeriac), peeled […]

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Minute spinach

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From Vegetable Dishes I Can’t Live Without by Mollie Katzen Serves 4 1 pound fresh Spinach leaves 3-4 tablespoons water Salt to taste One clove of minced or crushed garlic Oil Wash spinach. Shake to remove most of water. Place water in medium sized microwave bowl (if using microwave) or pot (if using stove). Microwave […]

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Maine potato salad

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Adapted from Nourishing Traditions, Sally Fallon 16 small red, organic potatoes 2 green organic peppers, seeded and cut into a julienne 2 red (or other colored) organic peppers, seeded and cut into julienne 1 large red organic onion, chopped 3-4 tablespoons organic, raw wine vinegar ¾ to 1 ¼ cups Basic Dressing (below) Pepper and […]

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Maine Dish: Lobster salad, anyone?

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Recipe submitted by Cheryl Wixson of MOFGA, www.cherylwixsonskitchen.com Summer in Maine and the eating is easy…especially Maine lobster. Now that the shedders are coming hard, lobsters are both plentiful and economical. We love the ease of picking a soft-shelled lobster, and the tender, sweet meat… I like to cook up several lobsters at a time, and […]

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How to cook eggplant to tender, silky perfection

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Salting, peeling, and thoroughly cooking eggplant help coax this Mediterranean favorite to its creamy best by Ayla Algar If your grilling your eggplant, click the image to watch a video on how to grill eggplant without charring it.  Photo by: Amy Albert Eggplant holds an esteemed place in many Mediterranean cuisines—caponata from Italy, ratatouille from Provence, moussaka from Greece, baba ghanouj from all […]

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