| Volunteers Collect Agricultural Resources of Monadnock Region Monadnock Farm & Community Connection (MFCC) |
Imagine living in a place where citizens organize a downtown food co-operative; a farmer's market and farm education center connect individuals to their local food system; entrepreneurs create delicious products made from local produce in an open commercial kitchen; seed savers contribute to the future viability of local agriculture. When you imagine such a place, do you imagine Keene?
A group of 40 volunteers see Keene as such a place. They are organizing to increase our community's awareness of its agricultural resources, with an overall mission to strengthen local food and farm connections to enhance the vitality of our community. The Monadnock Farm & Community Connection (MFCC), a program of the Cheshire County Conservation District, works collaboratively and cooperatively to connect more of us to our agricultural assets. The MFCC Inventory Committee's objective is to identify and compile our agricultural resources, including active farmlands, agricultural soils, and the associated infrastructure found throughout the Monadnock region.
Information gathered by the MFCC Inventory committee helps MFCC determine future initiatives and will be shared with the community through brochures, web databases, and other marketing programs. The timeframe and outcomes of this project depend on you. MFCC needs help carrying out the assessment, entering data, indentifying key contact people, creating brochures and searchable databases - and raising funds. If you are interested in more information or joining the Inventory committee or other MFCC initiatives contact, District Manager Amanda Costello at 756-2988 ext.116 or amanda.costello@nh.nacdnet.net. |
Free From a Tree
Urban Farming: An Untapped ResourceFrom Grist News - By Erik Hoffner |
Here's a great local food/art initiative, Fallen Fruit, a map project of neighborhoods where one can collect unwanted fruit in Los Angeles. The folks at LocalEcology have started one for Berkeley, and folks with the Portland Fruit Tree Project collect fruit that grows on neighborhood trees for drop-off at local food banks (check out the links section of their site for other projects like it in Philadelphia, Vancouver, and more).
Is there free fruit by you? |
Localvore Workshops:
Monadnock Mushroomers
Foray Schedule through August 10, 2008
All forays are on Sunday and will start promptly at 10:00 am, rain or shine, unless otherwise specified. For the newcomers to the club, and for the old timers with short memories, please bring along a basket for collecting specimens, lunch, insect repellent, and whatever else you normally carry on a field trip. We usually collect until noon or shortly thereafter, and then break for lunch. After lunch we identify specimens collected. |
July 27 Sarah Bomba's Area, Hinsdale, NH 10:00 am
From the junction of Rt. 9, 10, & 12, take Rt. 10 south to Rt. 119 in Winchester. Go right here and drive 5.5 miles to the middle of Hinsdale. Continue for about 100 yards to the Town Parking area on the left. We'll meet here and be led to the area. Leader: Sarah Bomba
July 31 - Aug 3rd. 32nd Annual Northeastern Mycological Foray, Connecticut College, New London, CT. More information and registration form on page 7 and 8 of this newsletter. Details and directions are available through the NEMF website.
August 3 Lovern Mill Conservation Area, Antrim, NH 10:00 am
From Keene, take Rt. 9 east toward Hillsboro. From the State Rest Area on the left, drive 0..9 miles to Lovern Mill Bridge on left. Turn left and park on the other side of the bridge. Leader: Pete Eichert
August 10 Carlene Skeffington's House, Wilton, NH 10:00 am
From Keene take Rte. 101 to Rte. 202 junction in Peterborough. Then drive an additional 8.3 miles on Rte. 101 to Wilton Center Road on the left. Turn left here and drive 0.7 miles to Isaac Frye Highway. Turn left here and drive 1.2 miles staying to the right when the road forks to Putnam Hill Road, passing Vale End Cemetery on the right. Turn right on Putnam Hill Road and drive 0.2 miles to 41 Putnam Hill Road. Park in driveway. Leader: Carlene Skeffington |
Composting & Vermicomposting
Cheshire County Small & Beginner Farmer's Workshop
August 7, 9:30a.m. - 12:30p.m. at Fertile Fields Farm |
Directions:
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 Agriculture
Vermont Law School, South Royalton, VT
July 24th and 25th, 9a.m. - 5p.m. |
Against the backdrop of soaring food and gas prices, Vermont Law School will host "Food, Fuel, & the Future of Farming," a two-day conference on sustainable agriculture. The keynote speaker for the conference will be Anna Lappé, national best-selling author who with her mother, Frances Moore Lappé, leads the Small Planet Institute based in Cambridge, Mass. She will deliver her address on July 24 at 5 p.m., following a reception that will feature local and organically grown food.
The first day of the conference will explore problems related to the industrial agriculture approach and offer ideas for a better model. It will also examine how farm policy relates to industrial crop culture, and the impacts of agricultural policy on the environment and global hunger. Day two will analyze biofuels and the relationship between agriculture and climate change. The conference will close with a look at the successes and challenges of creating a model of sustainable agriculture, based on Vermont experiences.
Marc Mihaly, director of the Environmental Law Center at VLS, said the conference will offer promising alternatives to the failed policies and approaches of an industrial-based agricultural system.
"We need a more sustainable economic model for modern agriculture, one that will revive the American farming sector, protect the environment and the rural landscape, and provide quality food at acceptable prices," said Mihaly. "This conference will bring together the experts-the farmers-who will help us move us closer to that goal."
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. |
Monadnock Seed Savers
& Gardener's Meeting Tuesday, July 29, 7p.m. |
| This month's 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, contact 352-1887 or 358-3444 or e-mail info@emersonbrookforest.org. |
New Hampshire Eat Local Challenge
August 3-9 |
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. |
Women's Skillet Throw Cheshire County Fair Horse Show Ring
Thursday, July 31 at 5p.m. |
Now here's something you don't get a chance to participate in every day - a Women's Skillet Toss Contest.
RULES:
Open to the world's women.
Skillet will be provided by the Fair, is custom-made of steel and weighs approximately 3 lbs. 11 oz.
Throw straight out the course, distance off center line will be subtracted from distance thrown.
No practice throws are allowed.
Two throws per contestant - best of 2.
Crossing foul line will result in disqualification.
No additional throw after second throw.
Fair tickets - $8 door OR $5 in advance by calling 603 357 4740. www.cheshirefair.com
Register at the Cheshire Fair Office by mail or in person that day at the Horse Show Ring. |
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! |
Recipes:
Localvore Frittata with Wilted Greens From VPR Green Pages
By Suzanne Podhaizer |
It may seem unusual to wilt mixed baby greens, but many blends include spinach, beet greens, mustards and other leaves that hold up well to heat. The greens can be a bit bitter, so to balance the flavors, I like to top the frittata with a nutty and slightly sweet alpine-style cheese. Three of my local favorites are Thistle Hill's Tarentaise, Cobb Hill's Ascutney Mountain and Crawford Family Farm's Vermont Ayr.
2 scallions, washed and thinly sliced
2 big handfuls mixed greens, rinsed and dried
Oil (I get local sunflower oil from Butterworks Farm)
6 eggs, beaten and lightly seasoned with salt and pepper
A good-sized hunk of alpine-style cheese (Local cheddar is a delicious and less expensive alternative), grated
Salt and pepper
Preheat oven to broil and move an oven rack to the highest available position. Place an oven-safe, 9-inch pan over medium-low heat (I prefer well-seasoned cast iron) and add just enough oil to coat. When hot, add the scallions and cook, stirring, until the white bits are starting to become translucent. Add the greens and stir occasionally until wilted. Season to taste with salt and pepper, remove from pan and set aside.
Rinse and dry the pan and place over medium heat, again adding oil. When hot, pour in the egg. As it begins to set on the bottom, gently lift one side with a silicone spatula and tilt the pan to let the egg flow underneath. Repeat, continuing around the edge of the pan, until the egg is mostly set. (This technique could be considered cheating, but it cuts down on the cooking time).
Strew the greens evenly over the top of the egg and sprinkle with cheese. Turn off the burner and transfer the pan to the oven. Watch it carefully, because the next step won't take long. When the top of the egg has ceased to be shiny and the cheese is melted and bubbling, about one to two minutes, remove the pan from the oven. (Don't forget that the handle is hot). Cut in half with a spatula and serve, open-face, with a slice of artisan bread. |
Twenty Minute Raspberry Jam From She's In the Kitchen
by Katrina HallTwenty minute jam? Absolutely. And by cooking it so briefly, the jam tastes as fresh and fruity in January as straight out of the preserving pot in July.
If you're canning the jam, you will need two very clean jam jars with clean, new lids. Otherwise, any heat-proof glass container will do. (If you're planning to store these for winter, boil the jars and lids before filling with jam.)
You will need:
2 cups black raspberries or red raspberries
2 cups sugar
1 T. fresh lemon juice
a heavy saucepan
Turn oven to 350. Place the raspberries, lemon juice, and sugar into the heatproof saucepot and place in the oven for 10 minutes. With a heavy oven mitt, remove saucepot to burner. Boil raspberries and sugar for about 7 minutes, stirring constantly. Ladle into jars and seal. This makes about 2+ jars. That was easy! |
| Slow Food Monadnock Potluck |
Hello Slow Food Community! Come Join The Fun!
Sunday July 27th 6:30pm
Slow Food Potluck Dinner
Four Winds Farm
Peterborough, New Hampshire Summertime.... and the cookin' is easy....
Bring a dish to share, a bottle of wine, your cheery smiles and join us
for a relaxing summer evening of delicious food and company at the beautiful home of Duffy & Rick Monahon.
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Keene Farmer's Market Update
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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, raspberries and mixed greensBasin Farm:Bread, tomatoes, raspberries, broccoli, lettuce and beets Milkweed Farm: German radishes, arrowhead cabbage, kohlrabi, salad mix, salad turnips, greens mix, red onions, carrots, and heirloom tomatoes
High Hopes: Raspberries
Stonewall Farm: Beef, European cucumbers and lettuce
Sunset Farm: Tomatoes, peas, potatoes, fresh-cut flowers, and summer squash, eggplant
Monadnock Berries: Raspberries, blueberries, currants, blueberry bushes, red and black currant bushes
Ruffled Feathers Farm:
Fresh Eggs only on Tuesday
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