Hannah Grimes Localvore Project Newsletter
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Localvore News |
"Farmers Seek to Expand Markets & Improve Diets"by Mel Huff (Times Argus Staff)
February 18, 2008
This article spurred a conversation between Upper Valley Localvores about food security programs in Vermont. We wanted to pass it on to you, hoping for a similar conversation focused on the Monadnock Region. Here are a few excerpts from that article.
According to the recently released Vermonter Poll, conducted annually by the University of Vermont's Center for Rural Studies, 30 percent of Vermonters cannot afford to buy nutritious food...and one of the greatest nutritional barriers faced by low-income Vermonters is transportation.
Two federal programs provide seniors with access to fresh, locally-grown food. The Senior Farm Share Program funds weekly shares of fruits and vegetables through local CSAs (Community Supported Agriculture farms). The Farm-to-Family Farmers' Market program provides members with a booklet of 10 coupons worth $3 each that can be used to buy fresh fruits and vegetables at participating farmers' markets. More than 50 of Vermont's 60 farmers' markets now accept the coupons.
Heather Bagley told the workshop participants about a model that has the potential of solving the problem of transportation. A group in the Upper Valley called Willing Hands collects food that would otherwise go to waste and gets it to people who need it. Using two paid drivers, they pick up food at no charge in their delivery van, drive to 45 social service organizations and distribute it at no charge. They pick the food up from co-ops, farmers and local farmers' markets and distribute it to low-income housing sites, senior centers and the Veterans Administration hospital. The project is funded by grants and donations.
Greg Cox, a West Rutland farmer, said, "That's what farmers need. So many have extra produce. On a Saturday's farmers' market, there's a lot of stuff that's going to go home. An organization like that where you have a central group of farmers that have the food, it's already picked, it's already washed, you don't want to take it home. But if you have the connective tissue in place, farmers would gladly, gladly (contribute the food)."
Read more . . . . . .
How can we make local food more available to low-income NH residents?
- What else? Email jennifer@hannahgrimes.com
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Root Cellar Tour and InformationSunday, June 29th, 2-4 p.m. in WestmorelandTypically our gardens produce far more than we can use during the summer months so the trick becomes one of extending our season through preservation of one form or another. A root cellar, once in, can be an easy, low cost way of carrying summer's abundance through the winter months. In fact there is something really magical about going out in February, trudging through the snow and retrieving potatoes, carrots, beets and parsnips that had been stored 5 or 6 months earlier. We built ours at very little cost in about a day and it works incredibly well. There are certain basic principles that need to be adhered to, but other than that, it would seem the sky's the limit in terms of size and shape. Cost is $5.00.
Register Now. |
Organic Breakfast at the Gilsum Rock SwapSaturday & Sunday, June 28 & 29th, 8 a.m. -12 p.m. in Gilsum
The Sustainability Project is hosting this year's "Pancake" Breakfast at the 44th Annual Rock Swap & Mineral Show. In addition to pancakes and French toast (with real maple syrup), bagels, baked goods, sausage, bacon, fruit parfaits, fair trade coffee, and tea will be served--all made from mostly organically grown ingredients generously donated by local farmers, bakers and businesses. Enjoy good company and a healthy cuisine. Learn about local efforts to encourage a healthy consciousness for earth-friendly produced food within our community and beyond!
Suggested donations for a full breakfast are $8 for adults, $5 for ages 6 and up, $3 for kids under 6. No one will be turned away for lack of funds. Proceeds from the event will benefit The Sustainability Project's ongoing efforts to promote seed saving, earth friendly horticultural methods and to create edible perennial gardens along wheelchair accessible trails in the Emerson Brook Forest. For more information, please call 352-1887 or visit http://gilsum.org/rockswap.aspx |
"Menu for the Future"
Food and Sustainability Discussion Group
Starting July 17, Thursdays at 6:30 pm in Keene"Menu for the Future" is a six-session course exploring the connection between food and sustainability. It is a group discussion course that will be held on Thursdays at 6:30pm in Keene, beginning July 17 or 31 and continuing every other Thursday for 6 sessions in total.
A celebration and "next step" local foods potluck will wrap up the course. The course is free, but there is a small material fee for the book. Limited to 15 participants.
"Food is our common ground, our universal experience." - James Beard
Contact Cydney Smith at cydney@spiritednutrition.com or 603.499.5606 for information or to register. "Menu for the Future" is the newest course developed by the Northwest Earth Institute and supported by the Granite Earth Institute. For full description of course, visit: http://www.nwei.org/files/Menu%20for%20the%20Future%20Flyer%202008.pdf |
The Westminster West Farm-Garden-Homestead TourJuly 20, 2008 10am to 4pm
Visit an array of sites to visit, browse booths at the library, and dance to live music! Featuring a localvore lunch by BOCCELLI's on the Canal.
Tickets: $10 (lunch not included) - Tickets and Maps Available at the Westminster West Library. Tour the community and support the West West Library! Call 802-387-4682 for more information. |
Cheshire County Small & Beginner Farmer's
Summer Workshop Schedule
This summer, our county is collaborating to put on several different farmer intern workshops.Workshops follow a basic schedule from 9:30-12:30.
- 9:30- meet
- 9:45-10:45 -discussion of subject
- 10:45-11:30 -farm tour, possible practical demonstration
- 11:30-12:30-bring your own lunch and beverage (remove your own trash). Time for questions and answers and a brief Small and Beginner Farmer's Business meeting.
"Cover Crops as Living Mulches"
July 20th
Tracie's Farm
Fitzwilliam, NH
209-1851
Composting and VermicompostingAugust 7th
Fertile Fields Farm
Westmoreland, NH
399-7772Directions:
Tracie's Community Farm, Fitzwilliam
Fertile Fields Farm, Westmoreland
Beginner Farmers of New Hampshire is a farmer to farmer network with the goals of connecting farmers and the community, sharing ideas and information, and accessing technical assistance and agricultural education. |
Food, Fuel, and the Future of Farming:
Conference on Sustainable AgricultureVermont Law School, South Royalton, VT
July 24 & 25, 9 am - 5 pm
Keynote Speaker: Anna Blythe Lappé national bestselling author and sought-after public speaker, respected for her work on sustainability, food politics, globalization, and social change.
Panels:
- Agriculture's Relationship to Climate Change: Biofuels, Livestock, & Efficiency
- Sustainable Agriculture in Vermont: Creating a Working Model
This event is free and open to the public; please register online for one or both days. For more information, contact Jane D'Antonio at 802-831-1217 or jdantonio@vermontlaw.edu.
Conference and registration |
Sun Dried Strawberry Jam
From Chez Panisse: Fruit, by Alice Waters"This method of jam-making requires a little patience,
but it is among the best ways to preserve fresh strawberry flavor." 5 cups strawberries (need a local source? See last week's newsletter)
2 cups sugar (Localvores: try it with Maple Sugar)
Optional: A few drops of lemon juice
Rinse, dry, and hull the strawberries. Slice them in half and then into thin slices. Toss the slices with the sugar in a medium-size nonreactive pot and let them sit for 15 minutes while their juices are released and the sugar dissolves. Cook the berries over high heat for 10 minutes, skimming off any white foam as it rises. Immediately pour the jam into a flat-bottomed glass dish (or dishes) with a surface area large enough that the jam will spread to a thickness of no more than 1/2 inch in any one spot. Let the jam steam and cool uncovered. If the jam is thinner than you like at this point, let it sit out in a sunny spot to thicken. This can take a few days. Make sure the spot you choose is inaccessible to ants. If you want to put the jam outside, cover it with plastic wrap with a few holes punched in it to allow continued evaporation. When the jam has reached the desired texture, taste it and adjust the sweetness with lemon juice, if necessary. Transfer to clean glass jars, seal tightly, and keep refrigerated for up to a month. Makes about 4 cups. |
Keene Farmer's Market Update:
Gilbo Avenue in Keene
Every Tuesday and Saturday from 9-2What's fresh at the Keene Farmer's Market!
Abenaki Springs Farm: Summer squash, strawberries, broccoli, beets, shell peas, and snap peas
Basin Farm: Tomatoes, bread, and fresh garlic
Milkweed Farm: Salad turnips, scallions, and beets (Thanks for these updates, Thomas!)
Stonewall Farm: U-pick snap peas, cucumbers, and heirloom tomatoes (coming soon: broccoli and cauliflower)
Sunset Farm: Peas and tomatoes |
Farm of the Month:
Walpole Creamery (See Coupon Below)
Warm weather is here and it's time for the taste of a cool cone, milkshake or sundae from homemade fresh, local milk and all-natural ingredients. For nearly two years, owners Steve Caswell, David Westover, and Sharlene and Tom Beaudry have been producing and selling their premium ice cream at the Walpole Creamery ice cream scoop shop located (with its factory) at 532 Main Street (on Route 12) in Walpole, NH. . . . . . . . . Read more. |
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