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Editor's Notes
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Is your farm selling turkeys? Send your details to jen@hannahgrimes.com.
Also, take a look at the grants highlighted in the Localvore News section - spread the word about these grants to any VT schools and your favorite local animal farm. Together we can create a strong and healthy regional food economy.
Enjoy the harvest!
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The Early Bird Gets the Turkey...
Order Thanksgiving Turkey Before It's Too Late!
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Abenaki Springs Farm, Walpole, NH
Erin and Bruce Bickford, 603-445-2157
info@abenakispringsfarm.com, http://abenakispringsfarm.com
Our turkeys live the same great life that our chickens enjoy and you'll be hard-pressed to find turkeys anywhere truly living this ideal way. They love to eat grasshoppers as they forage through the buckwheat that we grow for them. Living outside and eating a natural and diverse diet makes all the difference, and the taste of the meat from these turkeys is fantastic. Our turkeys range from 12 to 25 pounds, with most birds in between, in a medium-sized range. Because most birds fall in the medium size range, we have a limited number in the 12 and 25 pound size. SIGN UP EARLY if you want one of those. PRICE: $3.50/pound, $5 deposit with order.
SPECIAL HEIRLOOM TURKEYS
This year, we have some special birds, Blue Slates, an heirloom breed. They will be available at the same time and place as the other turkeys, but may taste more like a "wild" turkey and will be smaller-breasted, but if you're looking for a pastured heirloom turkey, we'll have it! PRICE: $5.50/pound, $5 deposit.
Misty Knoll Farm, New Haven, VT (108 miles from Keene)
Free Range Turkeys are the world standard for healthy and tasty poultry. By allowing our turkeys to range free on our pristine Vermont meadows and our chickens to roam in an un-crowded environment, we afford them the natural, stress-free life and healthy diet that nature intended. Misty Knoll Farms is a family-owned and operated farm producing the finest naturally raised free-range turkeys and naturally-raised chickens available from Vermont. For orders, call 802-453-4748.
K & M Farm, North Andover, MA (61 miles from Keene) - Small family run farm specializing in Indian game birds, fresh Cornish hens, eggs daily, turkeys (in the fall only), and fresh homemade baked goods. These organic free range turkeys are the real deal. They are from the broadbreasted family. They are a true turkey to say the least. They are brown feathered, much leaner and very tender, and juicy. They are called broadbreast because they have double breast which makes for more breast meat. If you had never tried one of these marvels, please do so. I promise you will not be sorry, and you will come back year after year. So please order early and you will be put on our list, as supplies are limited.
Order at http://www.localharvest.org/store/item.jsp?id=9905.
Diemand Farm, Millers Falls, MA (26 miles from Keene) - Fresh turkeys; farm-made products including soups, pot pies, and ground turkey. Come by! Open every day 7 - 7. 978-544-3806.
Also, if you want information about hunting wild turkeys, visit: http://www.wildlife.state.nh.us/Hunting/Hunt_species/hunt_turkey.htm#general
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Find Local Produce, Meat & Other Products
Food Comics For Sale: A regional cartooning group called Trees & Hills has just released a comics anthology called Seeds which is about food and comes with a recipe booklet and organic lettuce seeds. More than half of the comics in it relate to some social aspect of food, and the afterword deal directly with local vs. long-distance eating. $5; colintedford@gmail.com.
Farmers: Looking to sell your products direct to consumers? Send a description of what you're selling to jen@hannahgrimes.com and we'll post it in the next Localvore Newsletter.
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Plum Clafoutis
From Pat McGovern of Upper Valley Localvores
Do you have access to an abundance of plums this year? Here's an easy dessert that I tried today and enjoyed. I adapted a recipe from Gourmet magazine. Serves 6
The quintessential French home-style dessert, clafoutis is remarkably simple to throw together. Just whiz up an easy crêpe batter, pour it over fruit, and pop it all in the oven-it will puff up like a soufflé before settling into a tender, pudding-like cake. This version calls for regular black or red plums; it's also delicious with Italian prune plums, which reach their peak in September.
1 lb black or red plums, pitted and cut into sixths or eighths
1/2 cup maple syrup
4 large eggs
1 cup whole milk
3 tablespoons butter, melted and cooled
1/2 cup all-purpose flour
1/4 teaspoon salt
1/2 teaspoon pure vanilla extract
1/8 teaspoon pure almond extract
Preheat oven to 400ºF with rack in middle. Butter a 2-qt shallow baking dish. Place plums in baking dish. Put eggs in a blender with milk, butter, flour, salt, extracts, and maple syrup and blend just until combined. Pour over plums. Bake until puffed and just set in center, about 35 minutes. Cool 15 minutes. Enjoy!
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NH's Climate Change Action Plan
Public Listening Sessions
Thursday, September 25th, 6-9p.m.
Heberton Hall Keene Library Annex, Keene
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Since out food choices have a significant impact on Climate Change, it is important for us to attend this session. The New Hampshire Climate Change Policy Task Force will be holding a series of Public Listening Sessions to include a presentation by DES staff, who will provide an overview of the Task Force's process and its progress. The central purpose of these Listening Sessions, however, will be to offer residents an opportunity to provide the Task Force with input regarding how New Hampshire can address climate change and energy issues while strengthening the New Hampshire economy. The Task Force is especially looking for input on actions relative to education, energy efficiency, renewable energy and transportation.
A number of action plans are being considered. The Agriculture Forestry & Waste Working Group proposed better soil management and strengthening local food systems as a response to Climate Change.
For more information, contact Chris Skoglund, Energy and Transportation Analyst, at the NH Department of Environmental Services 603-271-7624
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Stonewall Farm:Fall at the Farm
Saturdays, 11a.m. - 2p.m. through October
This is Taffy, the pot-bellied pig fostered at the farm for the summer. Shy at first, she now loves getting her photo taken! Why not stop by the Farm to visit Taffy and her pal Sadie (a pygmy goat) before they go home for the winter?
 Other activities include garden tours, marked trails for easy bike rides, woodland hikes, and barn yard tours. Enjoy a hayride for $1/person through fields and wooded trails. Also enjoy scooped ice cream from our ice cream stand and self-guided activities available at our kiosk. Now Scooping: NH-Made Ice Cream 12-8 p.m. Saturday & Sunday. Farmstand & Grounds Open 8 a.m. - 8 p.m., 7 days a week! No Gate Fee.
Check here for other upcoming Stonewall Farm events. . . .
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Sustainability Project Work Day
Sunday, October 5th, 9a.m. - 4p.m.
Emerson Brook Forest, Gilsum
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Join us for the final workday of the season. We'll be preparing the center for our upcoming "Open Forest" event, followed by WINTER! Come for all or any part of the day. Long pants, sturdy shoes and work gloves are recommended. Lunch is provided, so please let us know you are coming!
For more information and directions to our September events call 603-352-1887 or 603-358-3444 or e-mail info@emersonbrookforest.org.
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Regional Localvore Events
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2008 Annual Harvest Walk
Saturday, September 27th, 2008
Registration 9:30 - 10:30a.m.
Minard's Pond, Bellows Falls, VT
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Sovernet will host the second annual Harvest Walk, with all pledge money donated directly to the Vermont and New Hampshire Foodbanks. Walk is 1.5 miles through the woods along marked trails. Maps will be available when you register. Refreshments will be created by the Foodbank chefs from food provided by The Farmer's Market and others. Music by the Main Street Arts String Band.
Registration Fee is 25.00 per person (which is also donated to the VT and NH Foodbanks). If you raise 100.00 or more in pledges (per person), the registration fee will be waived. Please collect all donations prior to the walk and turn them in with your pledge form. Drop off pledge sheets & donations at Sovernet's office or bring them with you to the walk.
For more information, visit https://corp.sover.net/.
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Creating School Gardens & Composting Systems With Karen DiFranza
Sunday, September 28th, 10a.m. - 2p.m.
Hubbardston, MA
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The Hubbardston Center School's garden program was developed using grant money, and is student- maintained. Learn how a student-powered composting program that recycles cafeteria leftovers and schoolyard organic materials works. Learn how to start, run, fund and also curriculum lessons that use both the garden and the school composting system. Member Price: $46/Non-Member Price: $51.
For more information, visit http://www.nofamass.org/
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CISA Benefit Dinner: Eat the View
Friday, October 3rd, 6 - 9p.m.
The Garden House at Look Park, Florence, MA
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Join us for a festive evening to benefit CISA and celebrate the beauty and bounty of our local landscape . Our event will feature a bountiful feast of local food, an entertaining live auction, and a celebration of CISA's 15 years of working to support local agriculture. The evening will include: A welcome reception, live music by the Pioneer Valley Symphony Chamber Players, Buffet Dinner, and a live auction. $75.
CISA's 15th Anniversary Year Menu, catered by The Black Sheep:
Grilled Rosemary Bourbon Flank Steak
Grilled Baramundi
Harvest Vegetable Vol-au-Vont
Roasted Beet & Pear Salad
Roasted Potatoes
Wilted Rainbow Chard
Pumpkin Penne Pasta
Bart's Ice Cream
Celebration Cake
If you would like to receive an invitation to Eat the View, please send your contact information to info@buylocalfood.com. For more information about CISA, visit
http://www.buylocalfood.com.
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Nourishing Traditions Speaker:
Sally Fallon Morell
Sunday, October 26th, 1:30 - 3:30 p.m.
Bellow Falls Opera House, VT
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Sally Fallon Morell, author of Nourishing Traditions and president of the Weston A. Price Foundation (WAP), is coming to Vermont for a special event. The WAP Foundation is dedicated to restoring nutrient-dense foods to the human diet through education, research, and activism. They are strong proponents of raw milk, grass-fed meats, and traditional diets, and strong allies of Rural Vermont.
Tickets $10 each - buy your tickets before October 17th, and be entered to win 2 seats at a private dinner with Sally that evening (one entry per ticket bought)! Call 802-223-7222 to order tickets with a credit card, or send a check to Rural Vermont, 15 Barre Street, Montpelier, VT 05602 - mark you check "Sally Tix." All proceeds from this event will support Rural Vermont's Farm Fresh Milk Campaign.
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(Re)Learning to Feed Ourselves Workshops
Post Oil Solutions, VT
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Simba Dance - Benefit for Food Security Project
Friday, Sep-26-2008 08:00PM - 10:00PM - Dummerston, VT Simba Benefit Dance Friday, September 26 8:00 PM Dummerston Grange, Dummerston Center Tickets $10. Available at door, advance ticket sales at Everyone's Books & Brattleboro Books Proceeds to benefit the POS Food Security Project
Canning Workshop (II)
Sunday, Sep-28-2008 11:00AM - 03:00PM - Saxtons River, VT Post Oil Solutions (Re)Learning to Feed Ourselves presents a second session of our third annual canning workshop with Treah Pichette & Sherry Maher. Learn skills for putting by the harvest from your garden. Both boiling water canning and pressure canning techniques will be used. Workshop fee is $5/$10 sliding scale, no one refused. Pre-registration is required.
Contact info@postoilsolutions.org or call 802-869-2141 for details and to register.
Click here to see more POS Events . . . .
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Environmental Studies Institute Sustainable Agriculture Course
Omnivore's Dilemma
Thursdays, Sept. 25, Oct. 2, 9, & 16, 10:30a.m. - Noon
Harris Center, Hancock, NH
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This course will explore the realm of environmentally sound food production, distribution & consumption. Inspired by issues presented in Michael Pollan's The Omnivore's Dilemma, we hope you'll read this book, in full or in part, in preparation for the class. We'll incorporate guided field trips as well as discussion, so be prepared for walking tours of local farms and varied meeting locations. A great way to learn about and celebrate the harvest season! Cost: $25 members, $35 nonmembers.
Course limited to 12 participants. Please call for course agenda and to register at (603) 525-3394.
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Brattleboro VT Skills Fest
Saturday, September 27th, 11a.m. - 5p.m.
Fair Winds Farm, Brattleboro, VT
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Hosted by: Institute for Natural Learning. Seed Saving, Pickling, Backyard Chickens, Adjusting Neighborhoods to Energy Descent, Local Time Banks, Making Charcoal for Soil Renewal, Forest Gardening, & Grey Water Systems. Cost: $45 for adults, $25 for children. Contact: calaurel@sover.net, 802-257-7916.
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Nuestras Raices Harvest Festival/
Festival de la Cosecha 2008
Saturday, September 27th, 12 - 6p.m.
Holyoke, MA
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Join us for the 15th annual Festival de la Cosecha/Harvest Festival! Celebrate another year of growth and community building! Traditional lechon asado/Puerto Rican-style pig roast, demonstration of paso fino horses,live musica tipica de Esencia Tropical, and much more!
Contact Jim Santiago, (413) 535-1789, jsantiago@nuestras-raices.org, for more information. Nuestras Raíces is a grass-roots organization that promotes economic, human and community development in Holyoke, Massachusetts through projects relating to food, agriculture and the environment. Their projects include: Community Gardens, Youth Leadership, Economic Development, A Women's Leadership Group, Environmental Justice Organizing, and the Tierra de Oportunidades Farm.
For more information visit www.nuestras-raices.org or contact info@nuestras-raices.org, (413) 535-1789.
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Veggie Oil Conversion
Saturday, September 27th, 1 - 4p.m.
D Acres Farm, Dorchester
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Workshop with Kevin Maas of KTM Auto: YES! The rumors are true...your diesel car CAN be converted to run on waste vegetable oil that you recycle from your local restaurants' fryer! Learn how you too can be driving a veggie oil-powered car, and why you should care! $32.
D Acres, (603) 786-2366,info@dacres.org, http://www.dacres.org.
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Luca's Mediterranean Café Presents
"A New Hampshire Culinary Journey"
100% Local Ingredients from New Hampshire & Surrounding Areas
Sunday, September 28th, 6 -9 p.m.
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Insalata Caprese
Featuring Luca's Homemade Mozzarella
Grilled Tomato & Fresh Basil Chiffonnade, Honey Balsamic Glaze
Green Wagon Farm, Bee Tree Farms, Stonewall Farms &
Butterworks Farms Sunflower Oil
Traditional Italian Style Polenta
Sautee of Organic Shiitake and Cremini Wild Mushrooms
Green Wagon Farms, Stonewall Farms, Butterworks Farms,
North Country Sausage & Boggy Meadow Farms
Pan Seared Trout With Green Salsa
Green Tomatoes, Green Onions, Cucumbers, Apple Cider Vinaigrette
Hy-on Hill Trout Fishery, Green Wagon Farms, Inn at Valley Farms
Chicken Scarpiello
Peppers, Sausage, Lemon Palm, Rosemary and Wine
Abenaki Farms, Stonewall Farms, Barrett Farms, Basin Farms,
Homestead Farms, Maine Sea Salt, Weather Hill Farms
& The Inn at Valley Farms
Mixed Local "In Season" Berries and Maple Sugar Zabaglione
Monadnock Berries, Abenaki Farms,
Too Tall Tom's Maple Sugar, Rocky Knoll Farms, Whippe Farm,
Farnum Hill Farms & Surowic Farms
All courses will be accompanied
by local micro brew beers
$65.00 per person
Not including tax and gratuity
Call today to make your reservations! 603-358-3335
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History of Apple Production Display
September, Hancock Town Library, Hancock
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The Hancock Town Library will host a display case for viewers to learn more about the history of apple production in Hancock. The display, created by the Hancock Historical Society, features historical photographs, archival materials, and artifacts.
On Saturday, October 11th, the Historical Society will have a hands-on demonstration of all things apple at the Apple Harvest Festival & Exhibit. |
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Packing Local Lunches 101
From CISA's September Newsletter
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Packing your child's lunch every day can be a challenge. Below are some tips for cutting down on costs, time, and energy you put into your child's brown bagged lunch-and adding some locally grown goods!
Most importantly, keep it simple. Making lunch for your child doesn't have to be a struggle or a competitive sport. Just be sure you're including a good variety: a fruit, a vegetable, a protein, and a whole grain. Cut extra raw vegetables when you are making dinner, and then toss them into small containers for the kid's lunch. The cut veggies should keep well in the fridge, so cut enough for a few days of snacks. Want to be sure they eat their vegetables? Include a dip, hummus, or goat cheese they enjoy for dipping the veggies in.
Children are almost universally drawn to the sweetness of fresh, local fruits and berries. When fresh fruit is available, pack small containers with ready-to-eat fruits. Consider slicing apples and pears into wedges, as many kids prefer the bite sized pieces. To prevent browning in the lunchbox, add a little lemon juice. When fresh fruits aren't in season, you can rely on frozen fruits to do the job. An overabundance of fruit in the growing season can easily be transformed into frozen treats for later in the year. Frozen fruit makes a great lunch treat for you or the kids, particularly mixed into yogurt or with long- storing fruits such as apples. Take your child to the farm. Go to a farmstand or farmers' market with your children and let them help pick out their fruits and vegetables. Kids that participate in growing, choosing, or cooking the food they're served are much more likely to eat it. Pick your own fruits are a great way to involve the kids in putting their lunches together.
At the farmstand, you can sometimes hand pick the size of apples or peaches - small for kids, and larger for adults. The more colors the better! Entice your child's interest in lunch by providing a variety of colors in their meal, thereby magically turning it into "Rainbow Meal!" Likewise, you can highlight a fruit and vegetable of a different color each day of the week so that your child will always be wondering what is special in their lunch for Red Monday, Green Thursday, or Purple Friday. Or, if you're up for a challenge, try to create a few meals where the majority of the contents are one color- make it Monochrome Mondays with a different color each week! |
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Farm-to-School Grant Program
Due October 20th by 4:30p.m.
Vermont Agency of Agriculture, Department of Education, Department of Health & VT FEED (Food Education Every Day)
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Since 2007 the Rozo McLaughlin Farm-to-School Grant Program has been awarding Vermont schools with funds to integrate local foods in school cafeterias, classrooms and communities. The goals of the grant program are to encourage schools and school districts to serve food to Vermont students that is as fresh and nutritious as possible; maximize the use of fresh, locally grown, produced and processed foods; educate students about healthy eating habits through nutrition education, including using hands-on techniques to make the connections between farming and the foods that students consume; increase the size and stability of farmers' direct sales market; and increase school meal participation by increasing the selection of foods available to students.
Schools can apply for one of two grant types Planning Grants to assist Vermont schools in planning a Farm-to-School program with funding needed to build their wellness or farm-to-school team. Implementation Grants to assist Vermont schools in implementing existing farm-to-school initiatives. Implementation grants must have an existing Wellness or Farm to School Committee with prior experience in community development or farm to school training.
Contact: Koi Boynton at (802) 828-2084 or koi.boynton@state.vt.us. http://www.vt-aitc.org/farmtoschool/index.html.
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Animal Welfare Approved Program Offers Grants To Improve Animal Welfare on Farms
Farmers May Apply for Grants Up to $10,000
Deadline October 15, 2008
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Animal Welfare Approved is pleased to announce a new initiative that will offer grants of up to $10,000 for the sole purpose of improving animal welfare on farms. Current Animal Welfare Approved farmers and those who have applied to join the program are eligible to apply for these grants.
The Animal Welfare Approved program and food label promote the well-being of animals and the sustainability of humane family farms, uniting conscientious consumers with farmers who raise their animals with compassion. Animal Welfare Approved, with more than 600 participating farms, is "setting the standard for how farm animals should be taken care of," according to Robert. F. Kennedy, Jr.
A farmer may submit a proposal for one or two different projects, for a total maximum grant of $10,000. Grants will be awarded based upon the projects' potential to deliver the greatest benefit to farm animals. In order to receive a grant, applicants must meet the eligibility requirements, submit an application and a budget by October 15, 2008, and propose a project that meets the purpose of this program. All applications will be evaluated by a review panel.
Examples of eligible projects include conversion of buildings; fencing and paddock division; silviculture; improvement of water services; mobile housing; farm planning, farm health visits from recognized practitioners; alternative identification methods; alternative genetics; innovative chick transportation; alternatives to antibiotic use; and improvements in the slaughter process. Eligible costs include design fees, contractor costs, materials, slaughter equipment, new mobile housing, and incubators.
Guidelines and an application form are available at http://www.AnimalWelfareApproved.org or by contacting Julie Munk at 703-836-4300. |
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San Francisco Foodshed Report
Executive Summary
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"Eating Local" has become a phenomenon. Local food is distinguished not only by where it originates, but also by who produced it and how. Could the City of San Francisco feed itself with local food from farms and ranches within 100 miles of the Golden Gate? Agriculture within this "foodshed," as it was defined for the purpose of this study, produces 20 million tons of food annually, compared with annual food consumption of 935,000 tons in San Francisco and 5.9 million tons in the Bay Area as a whole. In all, more than 80 different commodities are represented, only a few of which are not produced in enough abundance to satisfy the demands of the City and Bay Area: eggs, citrus fruit, wheat, corn, pork and potatoes. Many other commodities are available only seasonally, even though northern California has a long growing season.
Think Globally, Eat Locally: San Francisco Foodshed Assessment
Between producers and consumers is an elaborate food distribution system. It has been geared to deliver inexpensive, standardized food products, but is evolving in the direction of delivering the "story behind the food" in response to growing consumer demand. But it has a long way to go. A special challenge is assuring that low-income consumers in the City have access to healthy, local food.
There are other significant challenges that must be addressed to increase both the production of food for local consumption and local consumption of locally-grown food. The traceability of the origin of the food is fundamental. Educating consumers about eating foods that are in season is another. Capital, know-how and infrastructure will be necessary to enable producers to transition to growing for local, in addition to global markets.
To read the full report, visit http://www.farmland.org/programs/states/ca/Feature%20Stories/San-Francisco-Foodshed-Report.asp.
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| Seacoast Eat Local Plans Grow-a-Row Challenge |
We at Seacoast Eat Local are in the beginning stages of putting together a challenge for next year as part of Grow-a-Row (www.grow-a-row.org), connecting Seacoast farmers and gardeners with local pantries and community kitchens as a way of making eating locally and sustainably accessible to all.
As it turns out, the research aspect of this project has come together faster than we had anticipated, reflecting the great need that already exists. If you should find yourself with extra vegetables as this season's harvest winds down, please consider taking a look at our website, where we have set up a direct link to our list of pantries, and making a donation of fresh food to the pantry of your choice. Many have refrigeration, as well as the ability to freeze in quantity. We encourage you to contact the pantry directly if you need to speak with them about what their needs and capabilities are.
Thank-you,
Debra Kam, Seacoast Eat Local
www.seacoasteatlocal.org
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Farms contribute more in taxes than they require in services, whereas suburban development costs more than it generates in taxes, according to several studies. On average, for every $1 in revenue raised by residential development, governments must spend $1.17 on services. For each dollar of revenue raised by farm, forest or open spaces, governments spend 34 cents on services. |
Are you feeling the change? A chilly nip in the air and those intense blue skies signal fall is approaching. And there is nothing more New England in the fall than making that annual trip to a local apple orchard, where trees hang heavy with healthy, fresh apples ready for the picking.
Since 1945, the McLeods at Norway Hill Orchard in Hancock have made that a delightful experience; the proof is their many repeat customers over the years.
"Yes, that has been really wonderful," says owner, Marguerite "Peg" McLeod. "We've had many repeat customers from all over the place." Not only from the Monadnock Region, she notes, but traveling within the 150-mile Localvore range, customers come from as far away as Boston, Nantucket, Manchester and Maine.
"They discovered us on vacation, saw the signs, then planned their vacations to come back again, which has been lovely," Peg says.
Over the years, the McLeods expanded the original orchard of Cortlands, Delicious, and Baldwins (all planted in 1923), with about 1000 semi-dwarf Paula Reds, McIntosh, Empire and Macouin. The orchard provides a wonderful picnic area, so pack a lunch and make a day of it. And while picking, think apple pie, warm applesauce, apple cake, apples in salad, or just snacking on a crisp apple picked fresh from the tree. It's local. It's the best!
Paula Reds are currently available at Norway Hill Orchard's farmstand. Picking season is officially September and October; open 7 days, 10:00 a.m. to 6 p.m. Peg suggests calling in advance to be sure your favorite apples are ready for picking.
Other farm-direct apples:
Alyson's Orchard
Homer Dunn (manager), Susan Jasse (owner)
57 Alyson's Lane
Walpole, NH 03608
603-756-9800
Maple Lane Farm
Julie Barrett
220 Gunn Road
Keene, NH 03431
603-352-2329
Old Cider Press Farm
Angela & Marius Hauri
Thompson Road
Westmoreland, NH 03467
603-399-7210 |
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Localvore Product of the Month
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Bonnie Brae Farm Venison
at Hannah Grimes Marketplace
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From Bonnie Brae Farms Website:
Deer farming has been around a long time. Ever since the Mesolithic era (40,000 to 10,000 BC), man has farmed deer for venison. It is a relatively new industry in North America, however, with its modern roots set in the 1980's.
Bonnie Brae Farms began as a quest for a farming endeavor that would bring over 200 acres of old farmland, which had been family property for three generations, back to life. The intent was to make the property productive, while at the same time keeping it open. In late 1992, Henry and Bruce Ahern starting investigating options, including aquaculture, ostriches, and llamas.
Ultimately, the search led to the New Hampshire Farm and Forest Expo in February of 1993 and a scheduled seminar on fish farming. However, the two brothers discovered a seminar on deer farming to be held that morning. That piqued their curiosity. They attended it, and came back with a whole new train of thought. Although aquaculture was not out of the picture at this point, deer farming soon became the focal point of their activities.
They visited both fallow and red deer farms in Maine, New Hampshire, and Vermont. They spent four days on a Red Deer farm, feeding, working, and enjoying the deer. After running numerous calculations, doing extensive reading, checking regulations, and attending other deer farm related meetings, they made their decision - Red Deer.
Autumn of 1993 was spent ordering and putting in poles and fence. Deer were selected and ordered in December, and the first twenty-seven animals arrived on February 17, 1994. Bonnie Brae Farms was a reality!
Located in Plymouth, NH - the gateway to both the White Mountains and the Lakes Region - Bonnie Brae Farms enjoys the exposure of busy Route 3 just off Interstate 93, and the quiet of a rural neighborhood. As the third deer farm in the state of New Hampshire, Bonnie Brae Farms has been able to utilize its location to generate interest in deer farming and to educate the general public regarding raising deer and the health benefits of venison.
Find Bonnie Brae Farm's venison sticks, stew meat, & ground venison at the Hannah Grimes Marketplace. |
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Keene Farmer's Market Update
What's Fresh? |
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Located on Gilbo Avenue in Keene
Every Tuesday and Saturday from 9-2
Abenaki Springs Farm: Beans, beets, broccoli, cauliflower, dill, eggplant, hot peppers, leeks, melons, mesclun, parsley, peppers, potatoes, radishes, tomatoes, winter squash, zucchini
Basin Farm:
Basil, beets, bread, brussel sprouts, carrots, celery, cherry tomatoes, cabbage, cucumbers, eggplant, hot peppers, melons, onions, parsley, peppers, potatoes, sweet potatoes, tomatillos, tomatoes, winter squash
Bolles Farm:
Hamburger, eye of round roast, standing rib roast
Milkweed Farm:
Basil, beans, chard, cherry tomatoes, collards, cucumbers, heirloom tomatoes, kale, onions, parsley, radishes (daikon, German white - good for storage) salad turnips, snow peas, summer squash, zucchini
High Hopes: Apples
Monadnock Berries: Apples, blueberries, jam, nectarines, peaches, pears, raspberries
Brown House Bakery
Saturdays - Breakfast burrito & sandwiches, wraps, and pastries
Ruffled Feathers Farm:
Fresh Eggs on Tuesdays- Starting September 1st, Saturdays too!
Stonewall Farm:
Celery, chard, heirloom tomatoes, lettuce, kale, onions, parsley, peppers (hot & sweet)
Sunset Farm: Cherry tomatoes, flowers, heirloom tomatoes, lettuce, melons, onions, peppers, potatoes, winter squash
Sawyers Syrup:
Maple syrup, maple cream, maple roasted mixed nuts
And more!
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| Local Products For Sale |
Price Road Perpetual Perennials:
Fall plantings of peonies, iris, & others;
Cut flowers;
Christa Patterson, Sullivan
603-357-5662
christahpp@verizon.net
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