Winter CSAs & Extended Season Crops
Abenaki Springs Farm - Walpole, NH, 603-445-2157, Biodynamic practices used. Limited CSA shares available; please call for more information.
Daloz Farm CSA - Hancock, NH, 603-831-1972, info@dalozcsa.org, www.dalozcsa.org, Daloz Farm CSA is a Certified Organic CSA. We have Certified Organic storage potatoes, Kennebec variety, $2/pound for our CSA members; $2.50/pound for non-CSA members. Grown without the use of pesticides or fossil fuels (no tractors), 50 lb bag minimum. Pick up at the Daloz Farm CSA
Dwight Miller and Son Orchard - East Dummerston, VT, 802-254-9635 dwightmillerorchards@vtfarmorganic.com, www.vtfarmorganic.com, certified organic crops. We still have plenty of apples and winter squash.
Picadilly Farm - Winchester, NH 603-239-8718, csa@picadillyfarm.com, picadillyfarm.com, we are again offering extended season Community Supported Agriculture shares this Nov and Dec. Shares can be picked up at the farm, at The Works Cafe in Keene, or at Bart's Cafe in Greenfield, MA. Four bushel-sized share boxes, available Thursdays, every other week, beginning November 6. Cost is $120, deadline to sign up is October 31 or whenever we sell out. Much more information and sign up sheets are available on our website.
Stonewall Farm-Keene, NH 603.357.7278,
We are pleased to offer membership in our Winter Share CSA for only $175. Throughout the winter you can expect some combination of salad greens, winter squash, pie pumpkins, swiss chard, brussel sprouts, parsnips, carrots, onions, beets, rutabagas, garlic, potatoes, and turnips. In addition to our produce, each week we will have a special treat of either Bob's bread, Stonewall Farm Syrup, Bee Tree Farm Honey or jam, Stonewall Farm beef, locally made granola, locally made peanut butter, or locally made maple roasted almonds. If you are interested call 603.357.7278.
Tracie's Community Farm - Fitzwilliam, NH, 603-209-1851 farmertracie@hotmail.com, http://www.traciesfarm.com, offering weekly fall order lists including produce from the farm and other locally produced products such as Orchard Hill Bread, Bee Tree Farm Jam, Granite Lake Maple Products, Log Cabin Granola, and Rogers Family Farm Eggs for pick-up at the farm or at Bagel Works in Keene.
Thanks to "Tidbits" e-newsletter from Valley Food & Farm for this listing.
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Local Produce, Meat, & Other Localvore Products
Farmers, if interested, email the name of your farm, contact information, and a brief description of what you sell, so that you can be included in a future Farm of the Month article. Call Hannah Grimes at 603-352-5063 or email jan7e@verizon.net.
Localvore Jelly and Jam Wanted: Looking for preserves made with alternatives to white sugar. Email jen@hannahgrimes.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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Fall Recipes From
Mary Ann Kristiansen
Rutabaga/Turnip Puff
1 Tb onion, chopped
2 Tb butter
2 ½ cups yellow turnip, cooked & mashed
1 tsp salt
¼ tsp pepper
1 Tb sugar
2 eggs, beaten
Saute onion in butter for 5 minutes, add turnip, salt, pepper and sugar. Fold beaten eggs into mixture. Turn into greased baking dish and bake at 400 for 20 minutes. Serve at once.
Apple Barley Pilaf
2 T Butter
¼ c. finely chopped onion
½ c pearled barley (may use rice)
1 c. hot water
2 t. or 2 cubes chicken bouillon
¼ c. raisins
¼ t dried thyme or ½ t. fresh
1 apple, unpeeled, finely chopped
Saute onion in butter until barely tender. Add barley or rice and stir until golden. Add water, bouillon, raisins, thyme and apple. Cover and simmer 30- 45 minutes. Freezes very well.
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Sustainability Project October Events
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Remaking Eden: A Forest Garden Establishment Practicum with Dave Jacke, author of "Edible Forest Gardens" October 10th-13th Learn how to establish a forest garden by establishing a garden in the Emerson Brook Forest! We will spend three days learning how to prepare garden sites, improve soils, properly plant trees and shrubs, sheet mulch, and plant perennials. Both classroom and hands-on learning, including two evening talks and discussion periods, will help you integrate what you learn and experience and to extend it to other situations. Fee: $200-300 sliding scale for workshop, plus additional costs for food and camping.
Sustainability Fair at Green Energy Options and Open House in The Emerson Brook Forest. October 17-19.
For more information and directions or to register for October events contact Valerie (603) 352-1887 or (603) 358-3444 or e-mail info@emersonbrookforest.org.
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Regional Localvore Events
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Post Oil Solutions
Lacto-Fermentation Workshop
Sunday, October 12th, 1 - 3p.m.
Saxton's River, VT
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Post Oil Solutions continues our (Re)Learning to Feed Ourselves Series with a lacto-fermentation workshop. Learn how to preserve a variety of items using this traditional method of food preservation. Workshop fee is $5/$10 sliding scale plus materials, 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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Putney School's Annual Harvest Festival
Sunday, October 12th, 11a.m.
Putney, VT
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The Putney School's Harvest Festival is a fun-filled day of music, entertainment, art shows, an International Café and booths from local artisans and non-profits. A school tradition for more than 70 years, this free event is a celebration of community and school spirit. For more information: 802-387-6273, http://www.putneyschool.org.
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Clarkdale's Columbus Harvest Festival
Sunday, October 12th
Clarkdale Fruit Farm, Deerfield, MA
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Celebrate the height of apple season with your friends and family at Clarkdale Fruit Farms in Deerfield. Enjoy pick-your-own apples, samples of fresh cider, and the beautiful backdrop of fall foliage.
Be sure to see the Morris Dancers and their annual performance of traditional folk dances. The farm store will be open, and Pumpkin Man will be returning! For more information, visit www.clarkdalefruitfarms.com.
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2008 Maine Oyster Fest
Sunday, October 12th, 6 - 9p.m.
Union Bluff Meeting House, York Beach, ME
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Eight Maine oyster companies represented at this year's festival. Tickets $45 each. More information: http://www.maineoysterfest.com/Home_Page.php.
MacLennan Farm Opens Pick-your-own Fall Raspberry Patch
Windsor farmer Alex MacLennan is opening up one of his fabulous fall raspberry patches to the public for pick-your-own customers. Every weekend until frost, pickers can come to the farm between 10am - 4pm, Saturdays and Sundays to pick from his established patch. Never before opened to the public, these plants and berries are in prime condition. Look for Caroline (a large mid-season berry), Polana (an early variety), and Kiwi Gold (a yellow berry). Bring your own containers or buy them from him. The price will be $4.50 per pound. Find MacLennan Farm on Route 5 in Windsor, about 3 miles south of the town center traffic light (just north of Cedar Hill). For more info, call 802-674-2529.
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Draft Horses I & II
Tuesday - Friday, October 14th-17th
Fair Winds Farm, VT
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Our workshops focus on building your skills & confidence in harnessing, hitching, driving & horse management. We use a single horse and teams for hands on experience and individual instruction. You will drive from the ground, on a wagon and a forecart. We cover horse management including the basics of safety, handling, foot care, feeding and horse health. We place a lot of emphasis on clear communication through effective use of the drivers hands and voice. Technical driving skill development is achieved with lots of time in the drivers' seat and one- on- one instruction. Put your hands on the harness to learn about different styles, correct adjustment & fit. Draft Horses I develops a solid foundation of knowledge and experience.
Draft Horses II builds upon the foundation of DHI, becoming quite technical and covering topics in more depth.
Fair Winds Farm is celebrating 30 years as a diversified, horse-powered, Vermont family farm. For fees and more information, visit http://www.fairwindsfarm.org/index.html.
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D Acres October Events
D Acres Farm, Dorchester
October 18: Beer Brewing with Bill Errickson & John Morrissey 1pm-6pm $28
October 19: Root Cellaring with Bill Errickson 1pm-3pm $20 Tour the D Acres root cellar, and learn how you can best store those hearty crops that will last you all winter!
October 26: The Art of Fermentation with Louise Turner 1-3pm $28 Lacto-fermentation was used before the days of refrigeration, pasteurization, freezing, and canning as a means to preserve food. A first, easy step to incorporating lacto-fermented foods into your diet is to learn the preparation of old-fashioned sauerkraut and how it benefits your health and well-being! Participants will make and take home their own jar of organic sauerkraut; materials provided.
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For more information: D Acres, (603) 786-2366,info@dacres.org, http://www.dacres.org.
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Official Vermont Pumpkin Carving Day
Saturday, October 18th, 11a.m. - 3p.m.
Harvest Dinner, 6 - 10p.m.
Orvis Flagship Store, Manchester, VT
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Pumpkin Carving will happen at 2PM - registration can be done online or by calling the Chamber at 362-6313. Activities include: games for young people, showcase of locally grown and produced food, pumpkin carving for ages 8 & UP, Vermont's "Art Fits" project sponsored by the Vermont Arts Council, and a story reading and booksigning by the author of PUMPKINS.
The 1st Annual Harvest Dinner will be held 6-10pm at Equinox Valley Nursery, Route 7A, Manchester. Featuring: Music by Andy Avery. A celebration of local foods prepared by local chefs
Wagon rides, corn maze (bring your own flashlight)
$40 Adult; $10 Kids 10+; Kids under 10 Free / Cash Bar
Tickets are available for purchase at the Chamber office or Visitors Center and Equinox Valley Nursery
The event has gone statewide this year and is including carving events in Cabot, Townshend, Grand Isle, Derby, Middlebury and other locations. Help Manchester beat last year's Guinness World Record of 216 Pumpkins carved in the same day at the same time.
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Great Maine Apple Day 2008
Saturday, October 18th
Unity, ME
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Celebrate the History, Flavor and Tradition of Maine Apples. Educational Workshops on growing, processing, and cooking apples, fruit tree pruning, cooking with apples, Maine's rich apple history, wine and cider making, and organic tree care.
For more information, visit: http://www.mofga.org.
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Open Barn at Great Brook Farm
Sunday, October 19th, 2p.m.
Great Brook Farm, Walpole
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Free hay rides, raw milk samples, Walpole Creamery Ice Cream, Boggy Meadow Farm Cheese, & Great Brook Maple Syrup. Make your own butter, watch cider being made, tours of the calf barn, milking parlor, and the sugar house. Pat farm animals and be introduced to Jack, the new baby llama. A limited number of pumpkins, gourds, winter squash will be for sale, as well as plenty of corn stocks.
CONTACT INFORMATION: Cindy Westover, cindy@gallowayservices.com
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Experience the Flavors of Maine
At Harvest on the Harbor
Thursday - Saturday, October 23rd-25th
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Whether you are a full-fledged "foodie" or an emerging gourmand, you are sure to find more than one event to whet your appetite at Harvest on the Harbor. There is something for everyone - from a food and wine tasting reception, to seminars and cooking demonstrations, to a marketplace with all things food related - tastes and temptations at every turn. Since there are a limited number of tickets for some events, you will want to plan your culinary emersion early in order to catch the demonstrations and tastings that appeal to your palate.
Harvest on the Harbor is the compliment to the increasingly influential farm-to-table movement whereby chefs create their culinary masterpieces from the freshest locally grown and harvested ingredients. Maine has long been renowned for its succulent lobster and impeccably fresh seafood. Now, in addition, creatively presented vegetables and herbs, organic meats, farmstead cheeses and artisanal breads have become epicurean favorites that have helped propel Maine into the culinary limelight. Bringing the producers, preparers and admirers of Maine's bounty together for a three-day festival is our way of celebrating the richness of Maine's food scene. Likewise, we hope to showcase our region's hospitality and scenic beauty to new visitors who may be tempted here by fabulous food and wine but leave captivated by the magic of Maine.
For more information: http://www.harvestontheharbor.com.
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Faces of Fair Trade: Uniting Global With Local
Saturday, October 25th, 7 - 9p.m.
Community Church of Boston, Boston, MA
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Celebrate Fair Trade Month! Banana farmers from Ecuador and Costa Rica, a pecan farmer from Georgia, and a local fruit and vegetable farmer may seem worlds apart, but they are all part of the same movement to build a fair and sustainable food system. Three New England-based organizations that dedicate themselves to finding markets for small farmers are sponsors of the farmers' story tour: Oké USA, Red Tomato and Equal Exchange. Local groups in each city are also sponsoring the tour.
Join us for a rare opportunity to hear these farmers from different regions of the globe talk about the challenges they face, their experiences in the market, and the impact of consumer support for fair trade and family farms.
For more information, visit
http://www.equalexchange.coop/dftfiles/DFT_FarmerFlyer_NE.pdf or
http://www.equalexchange.coop/faces-of-fair-trade.
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6th Annual Gilfeather® Turnip Festival
Saturday, October 25th, 10a.m. - 4p.m.
Wardsboro Town Hall, Wardsboro, VT
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Celebrating the Gilfeather® turnip, first propagated in Wardsboro in the early 1900s by local farmer, John Gilfeather. All the secrets of this heirloom vegetable will be revealed at the festival. Live music, entertainment, turnip art and activities for children. The Turnip Café features turnip soup and Turnip Tastings of recipes created and prepared by Wardsboro "chefs." Shop at the Turnip Boutique and the craft fair, and farmers' market for turnip-theme gifts, souvenir t-shirts, turnip videos and DVDs, The Gilfeather® Turnip Cookbook, Vol. 2, turnips and seeds, apples, cider, organic veggies, Vermont products, specialty foods and local arts and crafts. Proceeds benefit the Friends of the Wardsboro Library, www.friendsofwardsborolibrary.org;
info@friendsofwardsborolibrary.org; 802-896-3416.
Contact NOFA-VT or visit www.nofavt.org for more details and directions, 802-434-4122, info@nofavt.org, http://www.nofavt.org
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Celebrate Samhain
Saturday, October 25th, 10a.m.
Peterborough Unitarian Universalist Church
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Celebrate Samhain is an all-ages celebration of the final harvest and ancestors past - filled with magic, music, crafts, and merriment. This year's event features local foods and local musicians! Admission: $2 or donation of nonperishable food or winter clothing for local charities For more info visit call 603-588-4219, info@CelebrateSamhain.com
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Nourishing Traditions Speaker:
Sally Fallon Morell
Sunday, October 26th, 1:30 - 3:30p.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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An Urban Farmer Is Rewarded for His Dream New York Times
By BARBARA MINER
September 25th, 2008
WILL ALLEN already had the makings of an agricultural dream packed into two scruffy acres in one of Milwaukee's most economically distressed neighborhoods.
His Growing Power organization has six greenhouses and eight hoophouses for greens, herbs and vegetables; pens for goats, ducks and turkeys; a chicken coop and beehives; and a system for raising tilapia and perch. There's an advanced composting operation - a virtual worm farm - and a lab that is working on ways to turn food waste into fertilizer and methane gas for energy.
With a staff of about three dozen full-time workers and 2,000 residents pitching in as volunteers, his operation raises about $500,000 worth of affordable produce, meat and fish for one of what he calls the "food deserts" of American cities, where the only access to food is corner grocery stories filled with beer, cigarettes and processed foods.
Now, with a $500,000 "genius grant" that the John D. and Catherine T. MacArthur Foundation awarded him last week, Mr. Allen is dreaming bigger.
"I'd like to see Growing Power transform itself into a five-story vertical building being totally off the grid with renewable energy, where people can come and learn, so they can go back to their communities around the world and grow healthy food," Mr. Allen, 59, said in an interview at the farm.
For Mr. Allen, only the second working farmer to win the award, according to the foundation, his efforts are not meant simply to keep people well fed. He sees Growing Power as a way to organize people whose voices are rarely heard and to fight racism.
"I am a farmer first, and I love to grow food for people," Mr. Allen said. "But it's also about growing power."
As with any top-notch farmer, Mr. Allen takes special care with his soil. Using millions of pounds of food waste, his farm produces endless compost piles, which are then enriched by thousands of pounds of worms, essential to producing what he calls the highest quality fertilizer in the world.
"There are worms in every pot of soil and every tray of vegetables in this greenhouse," Mr. Allen said.
His food, free of chemicals, tastes better, Mr. Allen said. "And that's what the really good chefs understand."
Mr. Allen said he learned it all from his parents. "We're having to go back to when people shared things and started taking care of each other," he said. "That's the only way we will survive."
"What better way," he mused, "than to do it with food?"
For entire article: http://www.nytimes.com/2008/10/01/dining/01genius.html?_r=2&ref=dining&oref=slogin&oref=slogin
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Fall Harvest for Food Pantries:
Eat Local's effort aims to stock shelves
By Adam Leech, aleech@seacoastonline.com
September 28th, 2008
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PORTSMOUTH - Seacoast Eat Local is calling out to local farmers and gardeners to use the excess from their fall harvest to help struggling food pantries and community kitchens.
With the increasing cost of fuel and its impact on food costs, food pantries everywhere have felt the impact, which trickles down to the region's most needy. This fact prompted Seacoast Eat Local, an ad hoc group of volunteers focused on promoting local food, to attempt to do its part to help.
"As the issue became more apparent, we realized we have a network of consumers, farmers and home gardeners," coordinator Sara Zoe Patterson said. "We should reach out and bring them together to help food pantries and soup kitchens who are experiencing their worst year."
After each Portsmouth Farmers Market this summer, Seacoast Eat Local members, as well as Slow Food Seacoast, another local food organization, have gone booth to booth collecting donations from marketgoers and vendors. Each week has yielded 50 to 100 pounds of fresh produce for the shelter.
"We collect whatever people are willing to give, whether it's to buy extra ears of corn or an extra pound of potatoes," Patterson said. "The farmers have been amazingly generous, but I'm not surprised. There's a strong tradition in agriculture to share your excess."
To read the entire article, visit:
http://www.seacoastonline.com/articles/20080928-NEWS-809280331.
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Hannah Grimes Localvore Project
2008 Sponsors
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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, carrots , daikon, melons, peppers, potatoes, rutabagas, tomatoes, winter squash
Basin Farm:
Basil, beets, broccoli, carrots, cauliflower, cherry tomatoes, cucumbers, eggplant, hot peppers, kale, leeks, melons, onions, parsley, peppers, potatoes, summer squash, sweet potatoes, tomatillos, tomatoes, winter squash
Milkweed Farm:
Cherry tomatoes, heirloom tomatoes, kale, radishes (daikon, German white - good for storage), salad turnips, snow peas, winter squash
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 Saturdays
Stonewall Farm:
Carrots, cauliflower, flowers, ground beef, heirloom tomatoes, lettuce, kale, onions, potatoes, pumpkins, winter squash
Sunset Farm: Beans, cherry tomatoes, eggplant, flowers, heirloom tomatoes, lettuce, onions, peppers, potatoes, winter squash
Sawyers Syrup:
Maple syrup, maple cream, maple roasted mixed nuts
And more!
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White's Farm Stand & Sugarhouse
Rt. 119
West Rindge, NH
603-899-5000
Off for a fall ride? In your travels, be sure to fit in a stop at a local farm stand. You can easily spot the vegetables, with their bright orange, shades of green and yellow mimicking the surrounding foliage. These fall crops make great side dishes roasted for the holiday table, or hearty stews or flavorful soups chucked with vegetables and simmering in the pot, or pumpkin pie or squash rolls, ready to enjoy on cold days or nights.
"Red" White, along with enormous help from son Bruce, owns and operates White's Farm Stand and Sugarhouse in West Rindge. The farm stand has been around since the late 1980s (the sugarhouse even longer, since 1970).
"All we sell is locally grown produce," White says, citing a string of vegetables. "Summer squash, beans, peas, lima beans, cabbage, beets, carrots- you name it, we grow it." Vegetables such as potatoes can be purchased in large quantities. And, White's Farm Stand has a huge selection of pumpkins. "Big, little, baby, and gourds and winter squash, we've got 'um all," White says.
Customers know a good thing when they see it (and taste it). Freshness is the key. According to White, "They love fresh vegetables. Not rubbery summer squash, they like it crisp, tender, and fresh!"
White's Farm Stand and Sugarhouse is open 11 a.m. to 5:00 p.m., 7 days, until around the first of November. Stop in and say hello to "Red," pick up some quality local vegetables, and experience the unforgettable taste of fresh.
Offering farm vegetables:
Pete's Farm Stand
Mike Janiszyn
Rte 12
Walpole, NH
802-885-6443
Rosaly's Farm Stand
Rt. 123
Peterborough, NH
603-924-7774 |
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Localvore Product Highlight
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Maple Granulated Sugar
Available at Hannah Grimes Marketplace
From Sawyer's Maple Farm
Because we are a small, family owned and operated business we are able to focus a great deal on the flavor quality of our syrup. This is harder to do in large commercial operations, where the focus is on the volume produced more than the overall flavor. Our family consists of me (Jonathan), my wife (Stacy), our two sons (Jonathan and Caleb), and our three daughters (Hannah, Emily, and Angela). Maple sugaring on this scale is a part time business, so I gather the sap after I get out of work then head for the sugarhouse, ready to boil the sap down.
Depending on the size of the sap 'run' we get, it might be 10 or 11 pm before we get to the end. My wife is well versed in all aspects of sugaring, so she can jump right in and help out whenever I'm not there. We produce all our syrup right in our rustic little sugarhouse, handbuilt from locally harvested native white pine and hemlock.
I guess you could say I'm a second generation sugarmaker, as my father did some sugaring when he was a child, but I've definitely taken it to the next level, and I hope my children will follow in my footsteps someday. I began my maple adventure in 1998 after I had a local forester walk my land to see the kind of trees I had. At that time I only knew a few trees, and probably couldn't tell the difference between the different maple species.
Jonathan Sawyer is shown in the picture to the left sitting in a sap bucket when he was just a month old!
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