In next week's Going Green column, I'll talk about what goes into raising eco-friendly, healthy, pasture-raised, organic meat. Today I met these fellows:

Yup, those are one-and-a-half-week-old piglets! Alice and Rufus Percy, of Treble Ridge Farm, were great hosts and I'm looking forward to writing this piece.

Was food. So I stopped by the Local Sprouts open house suggested by Deirdre yesterday afternoon. Had some "bliss salad" - carrots, mesclun, beets, maple vinaigrette, and some other sliced/diced veggies - and some steamed kale with garlic, roasted chicken with a maple-herb glaze, and potatoes with arugula pesto. It was all very fresh, simple, and elegant.

What isn't happening tomorrow?

-- From 11 a.m.-1 p.m., the Local Sprouts Community Kitchen will host an open house in its new Public Market House digs.

-- At 2 p.m., outside of the Kennebunk Water District office, a coalition of water-rights activists will hold a rally and press conference to protest the proposed Nestle contract there

Lots of goings-on on the Hill these days...

-- State legislative candidates will entertain questions at the St. Lawrence Arts Center this evening, at a debate hosted by the Munjoy Hill Neighborhood Organization. Ed Democracy and Diane Russell, who are facing off to represent the East End and the Old Port, will start the evening at 7 p.

Some of the fiddleheads around are actually starting to open, but there are still plenty to be found. It's a great wild, local, organic food. Pickled fiddleheads are my faves, but boiled and steamed are OK. (If they have to be hot, I'll take steamed, thank you.)

Here are a couple places you can get recipes on preparing fiddleheads: The Heart of New England, and Wild Harvest Gourmet