This weekend, September 25 – 27, marks the 50th anniversary of the Maine Organic Farmer’s and Gardener’s Association (MOFGA) Common Ground Country Fair in Unity, Maine. What first began as a harvest celebration of a “group of hippies, back-to-the-landers and organic zealots gathered in Litchfield to welcome 2,000 fairgoers” has become an annual celebration of rural living that attracts over 65,000 folks interested in the 1000-plus exhibitors and speakers that highlight the important relationship between organic agriculture, vibrant communities, sustainable living and local economies.
During a former chapter in my career, I had the wonderful opportunity to work alongside the dedicated staff at MOFGA as resident chef and organic marketing consultant. In Maine, 2006 was an exciting time for local and organic agriculture. The Maine Council of Churches and MOFGA began a collaboration to increase the consumption of local foods through the CSA (Community Supported Agriculture) model developed in Japan in the 1960’s and reaching the Maine by the late 1980’s. Basically, the consumer buys a share in the farm in the beginning of the season, and during “harvest” enjoys a share in the harvest.
Congregations throughout the state became hubs that brought together CSA farms and consumers. MOFGA provided technical and marketing expertise, consumer education, and the opportunity for all parties to share and learn from their experiences. While our initial goal was to increase the 2500 families supporting 60 farms by 50%, today more than 6500 families support 239 farms with CSA share purchases across Maine.
One of my favorite activities at MOFGA was volunteering at the Common Ground Country Fair, a truly an educational and memorable event. A real testament to collaboration, thousands of individuals volunteer their time before, after and during the celebration. Hundreds of educational workshops, seasonal savory organic food like from Tofu frites with Organic Maine Cranberry Ketchup, Maine fish tacos and oysters, savory lamb kebobs, and the opportunity to connect with each other: farmer to farmer, eater to farmer, and neighbor to neighbor, the Fair is like no other.
The recipe for Roasted Squash and Onion Pizza is from my archives and celebrates the bounty of the harvest. A unique pie that highlights the savory sweetness of roasted Maine squash and caramelized onions, this pizza is lavished with three types of cheese. A vegetarian white pizza, this pie is perfect for brunch, tucked into the lunchbox, or as a Sunday night supper while watching the Patriots. The major vegetables, roasted squash and caramelized onions, are both potential components of an earlier meal, and pizza dough is readily available at the market.
Maine is nationally recognized for its farm-to-table restaurants, craft beer and wine, and organic farming movements. From community pantries, local CSA farms, gleaning programs, school greenhouses and agricultural education, our state has become focused on food equity and healthy, local food for all. The dream of the back-to-landers, hippies and organic zealots are the foundation of our food system, ensuring that the next generation inherits a resilient, thriving, and deeply connected Maine.
Need tickets to the Fair? Or suggestions how to navigate the many opportunities? Please feel free to contact me at: [email protected].
Roasted Squash & Onion Pizza
Ingredients
- 10 ounces prepared pizza dough *
- Corn meal for dusting a 10-inch pizza pan
- 2 ounces soft local cheese (goat or cow) we like Quill’s End Farm soft cheese
- 1 tablespoon olive oil
- 1 onion peeled & thinly sliced, caramelized *, about 1-cup
- 1- cup roasted Delicata or Butternut squash roasted and cubed*
- ½ cup chopped red pepper
- 2 tablespoons chopped fresh rosemary
- ¾ cup grated cheddar cheese
- ½ cup grated Fontina or pizza cheese
- 1 handful fresh arugula optional
Instructions
- Assemble ingredients tools. Roast the squash and caramelize the onions. Preheat the oven to 450 degrees.
- Dust a 10-inch round pizza pan with corn meal. Roll out the pizza dough and fit it into the pan.
- Cube the roasted squash and set aside.
- Caramalize the onions and set aside. Grate the cheese, chop the red pepper, chop the rosemary, and set aside.
- In a small bowl, whisk together the soft cheese, olive oil and chopped rosemary.
- Spread on the bottom of the pie.
- Spread the caramelized onions over the soft cheese mixture, then sprinkle with the cheddar cheese.
- Scatter the cubed squash and chopped red pepper over the top. Sprinkle with the grated Fontina or pizza cheese.
- Bake until the pizza is almost done, then add the arugula.
- Bake for another 2 – 3 minutes until the bottom is nicely browned. Time varies with the oven, about 8 – 14 minutes for finished pizza.
Cheryl's Notes
To roast the squash, cut in half and scoop out the seeds. Add some maple syrup and olive oil to the cavity and season with Maine sea salt and fresh pepper. Roast in a 425-degree oven until the flesh is soft, time varies with the thickness of the squash. During the roasting, prick the squash flesh with a fork to aid in roasting and allow the juices to seep into the flesh. Allow to cool before cubing.
To caramelize the onion, peel and thinly slice. Heat 1-tablespoon oil in a fry pan over medium heat. Add the sliced onion and cook until transparent and start to caramelize. Add a sprinkle of sugar and continue to cook until the onions are caramel in color. The process will take 10 – 20 minutes.