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New Hampshire Eat Local Challenge
August 3 -9
The Seacoast Eat Local program, in coordination with the NH Department of Agriculture, is promoting a NH Eat Local week to coincide with farmers' market week on August 3 - 9, 2008.
Celebrate the bounty of New Hampshire grown food! Mix and match challenges from any of the categories and see what a difference you can make for your local economy, your health, your community, and your environment.
Sprout
- Visit and buy at a farmers' market or farm stand
- Cook and eat two meals from NH grown foods*
- Find a new farm to buy from
- Share NH grown food with a friend (either a meal, some fruit or vegetables, cheese, whatever works!)
- Eat out at a restaurant that supports local agriculture and order the most local menu item
Seedling
- Try a vegetable new to you from a farmers' market or farm stand
- Find and buy a NH grown foodstuff that will be available year-round (maple syrup, honey, cheese, milk, butter, meat, etc.)
- Cook and eat 6 meals from NH grown foods*
- Bring a friend, who's never been, to a farmers' market or farm stand
- Eat out at a restaurant that supports local agriculture - let your waiter know why you chose to dine at that restaurant
Perennial
- Buy an in-season food in bulk and can, freeze or dry some for the winter
- Cook and eat 12 meals from NH grown foods (bonus points for inviting friends or neighbors over for one of these meals)*
- Replace a purchased foodstuff with one you've made yourself with mostly local ingredients: ex: ketchup, salad dressing, pickles
- Teach a friend or family member to cook a new recipe based on local food
- Encourage a local restaurant to increase their support for local agriculture-talk to the manager, chef or owner or provide information about local farms
* Exemptions for spices, salt, and small amounts of other ingredients are allowed
Share your commitments and ideas with others by clicking here.
- Elisabeth Farrell of UNH's Office of Sustainability will be eating locally and blogging about it at Discover(ing) Sustainability- Chef Gary Caron of the Dolphin Striker in Portsmouth, NH will be creating a special three or four course prix fix menu based on local foods for the week.- Rachel Forrest of The Portsmouth Herald and Seacoast Online will be eating locally and blogging about it at www.seacoastonline.com/food- Seacoast Eat Local will be encouraging individuals to take a NH Eat Local Week Challenge, in which consumers find new sources of local food, stock up for the winter, learn new cooking techniques, and find restaurants that support farmers.
Also, VT Secretary of Agriculture Roger Allbee is inviting his fellow Commissioners of Agriculture from all 50 states to join him in an Eat Local Challenge. Send an email to the NH Commissioner of Agriculture, Lorraine Merrill, asking her to join the Eat Local Challenge too - LMerrill@agr.state.nh.us.
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Grass Fed Beef Cooking Workshop
Sunday, July 20, 2 pm at Brookfield Farm
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Have you ever grilled a steak and found that it tasted like a pair of shoes? Looking for a healthier, more local source of beef? The Hannah Grimes Localvore Project is sponsoring a Grass Fed Beef Cooking Workshop hosted by Brookfield Farm in Walpole. Learn cooking techniques and sample tasty recipes using less common and more economical cuts, like short ribs and round steaks. There is a $5 workshop fee.
Call for more information at 603-352-5063 or email: tiffany@hannahgrimes.com
Register Now! |
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Sustainability Project Events
Work Day in the Emerson Brook Forest
Saturday, July 19th, 9am-4pm
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Join in the playful work of creating the wheelchair accessible center in Emerson Brook Forest, Gilsum. The event, sponsored by Good Fortune will focus on lean-to and wheelchair accessible trail construction as well as gardening. Come for all or any part of the day. Long pants, sturdy shoes and work gloves are recommended. A bag lunch will be provided to those who sign up in advance.
Monadnock Seed Savers and Gardeners Meeting
Tuesday, July 29th, 7 pm
This month meeting is in the gardens of Aaron and Yellie Rothberg in Keene. Gather with new and experienced gardeners in a supportive environment to learn what it takes to grow your favorite foods and herbs.
For more information and directions for July events contact 352-1887 or 358-3444 or e-mail info@emersonbrookforest.org.
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Westminster West Farm-Garden Homestead Tour
July 20, 2008, 10 am to 4 pm
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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.
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Cheshire County Small and Beginner Farmer's Summer Workshop Schedule
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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 Vermicomposting
August 7th
Fertile Fields Farm
Westmoreland, NH
399-7772
Directions:
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.
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Food, Fuel and the Future of Farming
July 24th and 25th, 9-5 |
Conference on Sustainable Agriculture
Vermont Law School, South Royalton, VT
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 |
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Farm of the Month:
Stonewall Farm
242 Chesterfield Road
Keene, NH 03431
Phone: 603-357-7278
Warm days, balmy nights and easy living all spell backyard meals of fresh vegetables sautéed, steamed, or combined in salads for unforgettable eating. A feast for the eyes and palate, these nutritious combinations cannot be beat, with ingredients of fresh, organic produce available just around the corner at Stonewall Farm, an educational, non-profit member-supported working farm. The Stonewall Farm Stand is open 7 days a week (manned Thurs. - Sun.). Here you can chose your produce and pay by the honor system.
Step inside Stonewall Farm's red barn located right on Chesterfield Road, and take advantage of freshly picked, locally grown produce. Another option, pick your own. Picking includes flowers to brighten that summer table, and fresh herbs such as fragrant basal to jazz up a salad with a hint of flavor that gives everyone one more reason to try to determine why it tastes so good.
At www.stonewallfarm.org, learn about the many local products and activities available at the farm. Be sure to check their sections of seasonal recipes and the many educational workshops that connect us to land that sustains us.
Save money with a short trip to the farm, invest in your community and reap the benefits of eating fresh, quality food. Buy local!
Upcoming Stonewall Farm Event:
Barn Yard Tour & Family Bike Ride
Saturday, July 26, 11 am
Enjoy a barn yard tour and a fun family bike ride on the farm's trails. Hayrides from 11am-2pm; $1/ride. Stay tuned for August and September activities and look forward to a hayride EVERY weekend in October with trips to the Pumpkin Patch!
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| Blueberry Crisp Wheat Waffles
From Mad River Localvores
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1 ½ cups cooked wheat berries*
2 Tbsp. softened & chopped butter
1/2 cup cornmeal
½ tsp. sea salt
1 cup milk
4 tsp. baking powder
1 egg
1 Tbsp. maple syrup
Blueberries
*To cook wheat berries, combine in a ratio of 1 part berries: 2 parts water and simmer 50 minutes.
Place wheat berries and milk in food processor and blend on high until smooth. Add all other ingredients, except blueberries, and mix. Fold in blueberries. Cook in waffle iron set on high for 6 to 7 minutes. Cooking longer will add crispness but watch closely as they can burn. These can work in a Belgian waffle iron, but work better in a regular iron.
Top with maple syrup, honey, other fresh fruit, maple ice cream, whipped cream, maple yogurt, mint syrup, or honeyed butter.
Local Blueberry Sources
Abenaki Springs Farm Walpole, NH (603) 445-2157. Certified organic berries in limited amounts available for most of July. We're at Bellows Falls and Keene Farmers' Markets. Biodynamic practices used, we are purists.
Comstock Family Farm Alstead, NH (603) 835-6182, comstockfamilyfarm.com; Comstock Family Farm is run by Junie and Susan Esslinger, farming land that has been in their family since 1900. It is a pick your own blueberry field/farm stand. Not yet certified organic; integrated pest management and other natural farming methods used whenever possible. Blueberries available starting in mid-July. Open most days from morning until evening, call for specific times and picking conditions.
Green Mountain Orchards Putney, VT (802) 387-5851 mail@greenmtorchards.com www.greenmtorchards.com IPM-grown blueberries. Come and walk around our beautiful orchard! Open 8-6 every day for picking, probably through mid-September.
Harlow's Sugar House Putney, VT (802) 387-5852, harlows@sover.net, harlowssugarhouse.com; Pick-Your-Own and already picked blueberries at the farm stand - now through late August. IPM used. Farmstand open daily 8-5.
Hemingway Farms Charlestown, NH (603) 826-3336; Multiple varieties of unsprayed blueberries. Available at the farm stand, open 7 days a week, 10-6. Available early July through mid-September.
Mile Hill Farm Springfield, VT (802) 885-5409 susandunning@tds.net; We are a family farm. Our main markets are the Springfield Co-op and the Brattleboro Farmers' Market. They are available from Mid-July through Labor Day.
Old Ciderpress Farm Westmoreland, NH (603) 399-7210 oldciderpressfarm@yahoo.com; Season starts mid-August, call ahead for more details.
Monadnock Berries, Troy, NH (603) 242-6417
Season starts on July 11th. Peak season is early to mid august and picking usually ends in mid September 11th. Thursday through Sunday, 10-5.
The Scott Farm Dummerston, VT (802) 254-6868, dct@sover.net, www.scottfarmvermont.com
Expect to have blueberries starting July 17, available at the self-serve farmstand - drop by anytime, seven days a week.
Wellwood Orchards Springfield, VT (802) 263-5200 wellwood@sover.net; Blueberries mid Jul-Sep. Store open Jun-Nov 1. Bring your camera, great views. Call for times and conditions. Days may vary.
Thanks to Valley Food & Farm's Tidbits Local Ag Bulletin for information on blueberries!
Want to see your farm's seasonal produce listed here?
Contact jen@hannahgrimes.com or (603) 352-5063 |
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Zucchini-Basil Soup
From Gourmet Magazine-July 2008
by Shelley Wiseman
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This smooth puréed soup manages the near-impossible feat of being velvety and creamy without any cream. Ribbons of zucchini add a final soupçon of elegance.
Active time: 30 min Start to finish: 45 min
Servings: Makes 4 to 6 servings
Ingredients
2 pounds zucchini, trimmed and cut crosswise into thirds
3/4 cup chopped onion
2 garlic cloves, chopped
1/4 cup olive oil
4 cups water, divided
1/3 cup packed basil leaves
Equipment: an adjustable-blade slicer fitted with 1/8-inch julienne attachment
Preparation
Julienne skin (only) from half of zucchini with slicer; toss with 1/2 teaspoon salt and drain in a sieve until wilted, at least 20 minutes. Coarsely chop remaining zucchini.
Cook onion and garlic in oil in a 3- to 4-quarts heavy saucepan over medium-low heat, stirring occasionally, until softened, about 5 minutes. Add chopped zucchini and 1 teaspoon salt and cook, stirring occasionally, 5 minutes. Add 3 cups water and simmer, partially covered, until tender, about 15 minutes. Purée soup with basil in 2 batches in a blender (use caution when blending hot liquids).
Bring remaining cup water to a boil in a small saucepan and blanch julienned zucchini 1 minute. Drain in a sieve set over a bowl (use liquid to thin soup if necessary).
Season soup with salt and pepper. Serve in shallow bowls with julienned zucchini mounded on top.
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Keene Farmer's Market Update
Located on Gilbo Avenue in Keene
Every Tuesday and Saturday from 9-2
Abenaki Springs Farm: Summer squash, cabbage, beans, carrots, beets blueberries, broccoli, new potatoes, and mixed greens
Basin Farm:Bread, tomatoes, raspberries, broccoli, lettuce and beets
Milkweed Farm: German radishes, arrowhead cabbage, kohlrabi, salad mix, salad turnips, greens mix, red onions
High Hopes: Raspberries
Stonewall Farm: Beef, European cucumbers and lettuce
Sunset Farm: Tomatoes, peas, potatoes, fresh-cut flowers, and summer squash, eggplant
Monadncock Berries: Raspberries, blueberries, currants
Ruffled Feathers Farm:
Fresh Eggs only on Tuesday
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