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that and keep an eye on it and see
what other people are selling at mar-
ket," she explains. At the same time,
"we don't want to go below our cost
of production and margin and all that
fun business-y stuff."
But $7 is a "sweet spot" for Balfour
Farm, a six-person operation she and
her husband founded in 2010 after
moving here from upstate New York.
ough they used to take part in up
to nine farmers' markets a week, they
now just come to Portland.
Much newer to farming, Morgan
Lucier is a former hotel conference
manager who switched careers after
having children as a way to earn an
income from home. She and her hus-
band, a mechanical engineer, operate
Merribrook Farm in New Gloucester,
growing microgreens and herbs in
their basement greenhouse.
"It's a good way to add extra nutri-
tion to your diet," whether adding to
smoothies or baking them into muf-
fins like she does for her children. But
the family only eats what they don't
sell, which is not always the case when
business is booming.
"If there isn't any left over, we don't
get them," Lucier says.
Kevin Ward
Owner, Coastal Creamery
James Perkolidis
Senior Vice President, Bath Savings
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C O N T I N U E D F RO M P R E V I O U S PA G E
P H O T O / J I M N E U G E R
P H O T O / J I M N E U G E R
Morgan Lucier of Merribrook Farm in New
Gloucester formerly worked in hospitality.
Laurel Wishman of Barters Island Bees in Boothbay
hawking honey on a recent Wednesday morning.
