Louisa Enright's Blog

Mainely Tipping Points

Turkey Tracks: MOFGA (Maine Organic Farmers’ and Growers’ Association) Fair, 2013

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Turkey Tracks:  September 25, 2013

MOFGA’S COMMON GROUND FAIR

I went on the first day–Friday.

By myself, as it turned out…

And that was ok…

It was HOT though, so I found myself going home sooner than I might have in cooler weather.

I visited some of my favorite people in their booths, though some sort of inertia set in and I didn’t take many pictures.  The chicken house has been a bit lacking in recent years–not so many types of chickens.  And I confess I would never take any of my beloveds to be gawked at and yelled around for three days.  I continue to admire and think about a cold hardy, dark brown, chicken from Ohio–Buckeye.  Here’s a rooster.

I visited Kelly Corbett of Romney Ridge Farm.  Kelly is now being accepted into major shows up and down the East Coast.  I stopped by The Spinnery booth.  Bill is the most amazing knitter, and his yarns are gorgeous.  I strolled through the craft tents, but I’m not really into buying many “things” these days.  I stopped by Roots, Coops, and More.  Lori and Steven have so many interesting and well-designed chicken coops for people with small flocks.

I didn’t go near the livestock barns–just got too hot and tired.  So, I missed the man who brings ten mules to the fair–ten mules he hitches up together about once a day.  Mules are like potato chips, he says.  You can’t have just one.  Mules, like parrots, live to be VERY old, over 50 years, so getting one is not a small undertaking.

I bought this year’s t-shirt and listened to Sander Ellis Katz (lacto-fermentation–WILD FERMENTATION), who was the keynote speaker.  (He has a new book out, and it does contain a recipe for corning beef, which son Bryan and I talked about when he was here–I think the new book is called THE ART OF FERMENTATION, and it’s meant to be an “everything you need to know” kind of book.)

I stood in line for the lamb shish-k-bob I love to get each year:

MOFGA, lamb vendor

And it was as delicious as ever…

MOFGA, lamb k-bobs

And I always get a “blood” drink from the Solar Cafe–beet, apple, fresh ginger, and lime.

MOFGA Solar Cafe

Delicious!

MOFGA, bull d

I stopped by John’s ice cream on the way home.  I love the way John changes the flavors on a regular basis.  I got Spumoni, which was filled with dates and figs and coconut and chocolate.  Mercy!  It was so good!

I drifted home on a cloud of sugar energy.

Once a year…

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