Ocean Approved Kelp Farm

The Root has posted a report on the Ocean Approved kelp farm in Casco Bay.

Kelp is a winter crop, it grows best when the water is cold and sunlight is low. Dobbins commented on how resilient and adapted to the Maine environment the kelp is. “We left some surplus 1mm long kelp sporelings lying in the snow on a dock during a seeding day,” he said. “At the end of the day, we threw them in the back of an open pickup, drove about an hour back to our nursery and just to see what would happen, put them back in a tank. They thrived and were out planted in the open ocean about a week later. Nature is determined that this species is going to survive.”

Maine Cheesemakers

The Portland Phoenix has published an article about the burgeoning Maine cheese industry.

Maine-made cheese is having a moment. The Maine cheese industry is one of the fastest growing in the country and produces award-winning varieties. While we don’t make near as much as cheese-loving states like Wisconsin and Vermont, Maine has 73 licensed cheese makers today, up from ten a decade ago. Thanks to like prominence of local cheese at retailers like the Portland Farmers’ Market, K. Horton’s Specialty Foods, Rosemont Market, and Whole Foods, curd-loving customers are familiar with local creameries and cheese styles like never before.

For more information on Maine cheese consult the Maine Cheese Guild website.

Frith Turkey Farm

The Bangor Daily News has published an article about Frith Farm in Scarborough.

Since July, Daniel Mays has nurtured 100 feathered friends on his organic farm in Scarborough. From tiny hatches to bright-eyed birds that “cluck and pop and make all sorts of noises,” when they are happy, his broad-breasted bronze beauties are in demand as Thanksgiving nears.

“Every year we’ve doubled the number of turkeys we raise and we still sell out before November,” Mays said of his pasture-raised birds that forage in the open and feed on grass and organic grain. “It’s hard to keep up.”

A Locally Sourced Focus at Small Axe

Kate McCarty has written an interesting article for the Portland Phoenix about the Small Axe food truck and the chefs’ use of local farms and purveyors when sourcing ingredients for their menu.

The meat, fish, dairy, and produce Small Axe serves is all from local sources, drawing on Deuben’s and Leavy’s longstanding relationships with nearby purveyors. Small Axe’s vegetables come from two farms, one in particular that focuses on unusual varieties appealing to chefs: Green Spark Farm. Deuben first noticed the attractive display of Green Spark Farm’s produce at the Portland farmers’ market while shopping for Miyake’s tasting menu. He was further drawn to the farm for the varieties of produce growing there, in particular Asian greens and cabbages like totsoi and red choi.

McCarty is also the author of The Blueberry Files. This piece is the first of a monthly column she’ll be writing for the Portland Phoenix.

Bountiful Mushrooms Farm

The Forecaster has published an article about Portland-based Bountiful Mushrooms Farm.

On the outskirts of downtown, wedged between a billiards bar and a busy stretch of train tracks, lies a graffiti-marked cinder-block garage. Deep within, a delicate beauty grows under heavenly white light.

Welcome to Bountiful Mushrooms Farm. Here, alongside heavy traffic and light industry, three urban farmers toil to bring fresh oyster mushrooms to life and deliver them to 20 local restaurants.

You can keep up to date on the farm by visiting them on Facebook.

Miyake/Wolfe Neck Farm Collaboration

The Root is reporting on a new collaboration between Masa Miyake and Wolfe Neck Farm and a Q&A about Miyake Diner.

SK: How will the new restaurant differ from the two existing ones? How is the food different from the food at the other restaurants?
WG: Miyake Diner will differ from the existing restaurants in a couple of ways. First the menu. We will be serving items that could be considered Japanese comfort food in many ways. This will consist of curry, doria, pork cutlet, udon, shabu-shabu, okonomiyake etc. Though seemingly simple dishes we will strive to have a menu that is concise yet dynamic in a manner that we will be offering authentic Japanese fare that Portland residents have not had the opportunity to sample in not only our current restaurants but also in Maine.

MOFGA Director Interview & Open Creamery Day

Today’s Press Herald has published an interview with Ted Quaday, the new executive director of MOFGA,

Q: …What about MOFGA stood out to you and made you want to be a part of it?
A:
The Maine Organic Farmers and Gardeners Association is the oldest and largest state organic organization in the country that is dedicated to building the organic food movement. It is an organization supported by strong membership and a tremendous commitment to volunteerism that sustains its work in every way. Its dedication to collaboration among all those associated with the organization has enabled it to become a highly innovative and influential national leader in the organic movement…

and an article about Open Creamery Day and a listof participating cheesemakers.

“We did (Open Creamery Day) last year, and it was great,” [Sarah Wiederkehr]said. “My husband and I kind of tag-team tours, so as people trickle in we gather groups of five to 10 people and take them on a tour of the farm, then walk them through the milking parlor, the milk house and then through the creamery. Then we bring them out to the pasture to meet the herd.”

Open Creamery Day takes place on October 13, 2013.

2013 Apple Season

The Food & Dining section in today’s Press Herald includes an article about the 2013 apple season and the paper’s annual guide to apple picking in Maine that dozens of varieties from Baldwin to Wolf River.

“Last year we not only had a freeze, but we had hail in June, so this year is 100 percent better than last year,” said Ellen McAdam of McDougal Orchards in Springvale. “But even if we had had a good crop last year, this year is looking beautiful. The size is great, the color is great, the apples taste really good. It’s a wonderful year.”