Hello to all,
As i wander about the woods behind my house, I can't help but to wonder about all the tasty and helpful treats that I am passing by. I am starting a tea and herb garden, but would love to know more about what is readily available out in the Maine woods. I am most interested in berries, teas and medicinals, less in mushrooms.
I am looking for some books (or people!) with good info about wild edibles in Maine.
I've found The Forager's Harvest by Samuel Thayer to be a great resource. It's not specific to Maine, but rather tries to include plants that are fairly ubiquitous.
Arthur Haines is an instructor with Maine Primitive Skills School who teaches foraging and other skills (their website is www.primitiveskills.com).
I didn't look to see where you're from, but you could pick the brains of some of the Permaculture folks on here or on the Portland Maine Permaculture Meetup group.
ELFC is a coalition of organizations and individuals dedicated to promoting and expanding access to locally grown food in Maine homes, stores, restaurants, and public institutions.
For phone conference options email elfcmaine@yahoo.com
ELFC is a coalition of organizations and individuals dedicated to promoting and expanding access to locally grown food in Maine homes, stores, restaurants, and public institutions.
For phone conference options email elfcmaine@yahoo.com
Local, late 20s female, experienced in organic farming, vegetable, herb, perennial, and container gardening, and fruit and ornamental tree planting and pruning. Excellent cook and baker. Skilled in home canning and food preservation. Experience wi...
ELFC is a coalition of organizations and individuals dedicated to promoting and expanding access to locally grown food in Maine homes, stores, restaurants, and public institutions.
For phone conference options email elfcmaine@yahoo.com
HI everyone-- with enough volunteers we are now moving ahead! Please join us! See the details below:
Benefit supper for the New Gloucester Veggie Connection.
Thursday December 17, 2009, 5-6:30.
Ticket sales will go towards the purchase of seeds ...
I'll be sharing some of my home-raised, dry-cured salted ham in this follow-up to a charcuterie tasting I hosted a year ago. The ham is OG, from a pig I grew, salt only(no nitrates/nitrites) slow cured- it's been aging for one year in my cellar. I...