Archive for August, 2008

help wanted – apple orchard

Saturday, August 30th, 2008

HARVEST HELP WANTED at Apple Annie  (a small, low-spray orchard in Brentwood)

* Picking

* Cider-making

* Drop-collecting (2 hr. periods)

Hours, days flexible to fit your schedule. Pay to be arranged.

No experience required, but be prepared for hard physical work in all kinds of weather.

CALL 778-8881

tomatoes at Warren Farm

Friday, August 29th, 2008

Looking to freeze/can/make sauce?

You can pick-your-own tomatoes at Warren Farm in Barrington. On their website today:

The PYO tomato patch is open and loaded with tomatoes, red or green, and priced at $1/lb. We have 15 varieties and most of them are ready. The romas are ripe in the center clusters. We have two varieties of them this year, Viva italiana, roma and big mamma.   Lots of customers make sauce using the heirloom Mortgage Lifter also, as it is so meaty, and combine it with the other varieties. Sometime in September we have a frost, however we cover our tomatoes and continue to pick them. Last year we picked tomatoes until October 28th!  We have late plantings of cukes, summer squash, zucchini, lettuce and kale also. We cover up any crops that are not frost tolerant and keep them going as long as possible.

Heather Warren updates the site daily, and you can always call ahead to check picking conditions -

UNH’s new eco-gastronomy program in the news

Thursday, August 21st, 2008

The Washington Post covered the rise in academic programs related to food – not cooking schools per se, but academic programs surrounding the political, social, cultural, and environmental issues of food. And the new UNH eco-gastronomy program was highlighted, and featured with a photo! I can’t wait for these guys to graduate and be let loose on the world –

Field Studies: In Exploring Culture, Politics and the Environment, Food Programs Hit the Academic Mainstream

By Jane Black, Wednesday, August 20, 2008

This Sunday, 80 Yale University freshmen will take their first step toward higher education. But there’ll be no reading list or, for that matter, showers. On the syllabus: digging up carrots, picking tomatoes and building chicken coops.

The students, who make up 6 percent of the Class of 2012, are part of a pre-orientation program that lets students experience life on a family-owned organic farm. Once on campus, they will be able to register for any of this year’s 19 food and agriculture courses, such as the popular “Psychology, Biology and Politics of Food.” The number of food-related courses is up almost 50 percent from five years ago.

“There’s a generation of students that understand that the modern world has been shaped by agriculture, and they are turning to their curriculum to understand those connections,” says Melina Shannon-DiPietro, director of the six-year-old Yale Sustainable Food Project, which runs the pre-orientation program.

……

Finally, universities’ emphasis on sustainability, in operations and in the classroom, is paving the way for a greater number of food classes. The new UNH eco-gastronomy major, for example, is an initiative of the university’s office of sustainability, which also promotes biodiversity, climate and culture projects.

The degree requires five courses at UNH, including introduction to eco-gastronomy, sustainable food production, and food and society, plus a semester abroad at Slow Food’s University for Gastronomic Sciences, which teaches artisanal production and oenology. Unlike some other gastronomy programs, UNH’s dual major formally links food appreciation to sustainable food systems. “We want to show students that putting a carrot in your mouth is not just putting a carrot in your mouth. It’s who grew it, how it got to you, who produced the seeds,” says Daniel Winans, a lecturer who will teach the introductory course.

read the full Washington Post article >

Canning Demonstrations at this week’s farmers’ markets

Tuesday, August 12th, 2008

Cooperative Extension Agents who are experts in canning and other methods of food preservation will be on hand at the Dover, Exeter, and Portsmouth Markets this week to demonstrate canning!

Yesterday Extension Agent Alice Mullen came to the Durham Market, and was answering people’s questions such as, “What exactly is blanching?” “Do I really need to sterilize the jars?” “Should I wash my blueberries before I freeze them?” and more. She had a whole water bath canning set up with her, so everyone could see the equipment they would need, recipes and fact-sheets, including my favorite fact sheet which was about how to store the fresh produce you buy for the short term – fridge or counter? Wash now or later? in plastic or in a drawer or chopped up?

You can watch the demonstration and ask questions of the Extension Agents:

Wednesday August 13, 2:15-6pm at the Dover Farmers’ Market, McIntosh Culinary Academy, 181 Silver St (Exit 8e off the Spaulding Turnpike)

Thursday August 14, 2:15-6pm at the Exeter Farmers’ Market, Swazey Parkway in Exeter

Saturday August 16, 8am-1pm at the Portsmouth Farmers’ Market, City Hall Parking Lot on Junkins Avenue, Portsmouth.

For more information about the farmers’ markets, visit www.seacoastgrowers.org

good and bad farmers’ market news

Friday, August 8th, 2008

you want the good news or the bad news first?

The good news is that a collaboration of the Seacoast Growers’ Association, Slow Food Seacoast, Seacoast Local, and Seacoast Eat Local is bringing fresh food from the farmers’ market each week to Cross Roads House.

Local farmers make post-market donations to homeless shelter, Karen Dandurant

Summer, and farmers, are improving the quality of life at Cross Roads House, at least at dinnertime.

Seacoast farmers are sharing their bounty by donating produce to the homeless shelter. And, the local farmer’s market also has a booth set up for people who buy produce and want to donate a portion of it to the cause.

“It all arrives on Saturdays and they are kind enough to bring it over,” said Cross Roads House Director Chris Sterndale. “Some of the folks selling at the market have produce in excess that they might not be able to sell. It’s hard for us to get fresh anything throughout the year, so it’s great to have this. It’s fresh, healthy and tastes good. It saves us having to go out and buy it. Most of the meals here are prepared by volunteers. Sometimes they cook here but not often. Our kitchen is not sufficient for number people we need to feed. We’re putting out 80 plates of food on average each night. Church groups or families take on a night. We get a great variety of stuff that way. Dinner is probably the only pleasant part of staying here. We always serve balanced meals.”

Each Saturday at the Portsmouth Farmers’ Market, volunteers from several area organizations gather food donations from farmers who have something abundant to share. The practice, called “gleaning,” makes use of fresh produce that farmers and growers have in excess one week, but would probably not remain fresh for the next week’s market. Rather than see the food go to waste, or store it beyond the peak of freshness, these farmers are happy to see their food served and enjoyed while still at the height of quality, while also helping to relieve the food budget of an important local nonprofit.

read the full article >

** Everyone is welcome and encouraged to make donations of fresh food at the Portsmouth Farmers’ Market – you can buy a few extra tomatoes, a dozen eggs, or some onions and drop them off at the information tent at the front of the market! All food donations are welcome and volunteers will drive the donations straight to Cross Roads House each Saturday.

 The bad news is that the Portsmouth City Council upheld the chicken ban …

City Upholds Chicken Ban

Earlier this summer, Kim McNamara prohibited sale of poultry coming from small farms because they are exempt from federal licensing requirements because they have fewer than 1,000 chickens. The health department, she said, can permit only vendors who receive their foods from an approved source.

The ruling was not a popular one among some market patrons who signed a petition requesting a formal legal explanation or that the ban be lifted.

“(McNamara) believes that uninspected poultry creates a risk to public health; that’s the beginning and end of our discussion,” said city attorney Sullivan.

 read the full article >

** Kellie Brook Farm will have fresh, never frozen, chickens for sale from Thursday, August 7 to Saturday, August 9 at the farm at 1024 Portsmouth Avenue (Rte 33), in Greenland, NH. Fresh chickens will also be for sale at the Exeter Farmers’ Market on Thursday, August 7 from 2:15-6pm, in Swazey Parkway in Exeter.
Directions to Kellie Brook Farm (.pdf)

 

 

Fresh chicken from Kellie Brook Farm is delayed! Will be available Saturday August 9 – Monday August 11

Thursday, August 7th, 2008

Due to the inclement weather on Wednesday, the mobile poultry processing unit was unable to be at Kellie Brook Farm on Wednesday, but will come on Friday. Fresh Chickens will be available at Kellie Brook Farm Saturday, August 9, Sunday, August 10, and Monday, August 11, any time of day at the farm stand in Greenland.

To the many who came to Exeter Market today for fresh chickens – you are great and we are sorry you were disappointed! It was very gratifying to see so much interest in this fantastic product. I hope the trip was worth your while as the Exeter Farmers’ Market has a lot to offer, and my apologies that we weren’t able to spread the word about the delay sooner  – these are the challenges small farmers face and your support despite the setbacks and obstacles means a lot in terms of keeping small farms in business, ensuring our access to a healthy, safe, and available food supply in years to come. And the chicken will be worth it as it amazingly delicious!

Directions to Kellie Brook Farm (.pdf)

Feel free to call ahead to check specific product availability, (603) 702-0342

Canning classes!

Thursday, August 7th, 2008

Canning Classes at McIntosh Atlantic Culinary Academy in Dover, NH

Monday, August 18th & 25th 6 – 9 p.m. – $45 each
August 18th:  Canning safety techniques with High Acid Fruits.  In this class each person will have hands on experience of how to freeze and can High Acid Fruits and vegetables.  Each Person will leave the class with a high acid vegetable frozen and canned, a fruit frozen and canned, and a chutney plus a Ball Blue Book on Canning Techniques and Recipes.

August 25th: Canning safety techniques with Low Acid, Vegetables, Pickling and Fruits. In this class each person will have hands on experience of how to freeze and can Low Acid Vegetables, Pickling techniques and freezing Whole Berries. Each Person will leave the class with a low acid
vegetable frozen and canned, a fruit frozen and canned, and a jar of pickles, frozen fruit plus a Ball Blue Book on Canning Techniques and Recipes.

Classes are limited to 25 attendees and must be pre paid. Please register at WBERRY@LLFARM.net and send enrollment fee to: Lasting Legacy Farm, 148 Second Crown Point Road, Barrington, NH 03825. Questions please call 332-6328.

Farmers’ Market Survey

Wednesday, August 6th, 2008

The Hannah Grimes Localvore Project’s newsletter has alerted us to a farmers’ market survey being conducted by the New Hampshire Farmers’ Market Association. They have posted two surveys, one for farmers’ market managers and another for farmers’ market customers. The surveys are posted on the front page of their website and are easy to find. Please help them out by taking a few minutes to answer their questions. Your input will help farmers’ markets better understand the needs of their customers.

Thanks!

Another farm tour opportunity!

Tuesday, August 5th, 2008

Twilight Tours at Conserved Farmlands

Monday, August 18  5:30-7:30 pm  Brentwood
Held in partnership with Southeast Land Trust of New Hampshire.

Hosted by Willow Pond Community Farm and Apple Annie in Brentwood.

When you buy produce at the Farmer’s Market, do you wonder about the farmers and lands that grow it? Join us for a tour of local farms protected by conservation easements to learn firsthand about farming practices. What are their challenges? Why did they conserve their lands or what does the conservation easement mean to their operation?

Tours are free and open to the public.  Please call 603-778-6088 or email kmccormack@seltnh.org to register and for directions.

Spiderman spotted at the Portsmouth Farmers’ Market – loves NH corn

Monday, August 4th, 2008

Spider-Man was spotted enjoying fresh sweet corn at the Portsmouth Farmers’ Market this weekend. When questioned about his presence at the crime-free farmers’ market, he replied by chomping into his corn.

Spiderman eating corn

Even Spider-Man is participating in NH Eat Local Week

Spiderman spotted eating NH corn

Other NH Eat Local Week news, participating Seacoast businesses, and events include:

  • The Dolphin Striker will have a special 3-course prix fix menu each night of NH Eat Local Week,  for $35
  • The Black Trumpet will be creating specials for the week and highlighting its regular supply chain of local growers and producers with a special hand-out
  • Flag Hill Winery will have a dinner on Friday, August 8, utilizing NH produce and meats
  • Blue Moon Bakery & Cafe in Exeter will offer a wide variety of local sandwiches and soups for NH Eat Local Week
  • The Little Milkman is offering a NH Eat Local Week special – sign up this week for home delivery of NH milk, meats, cheeses and more and get the first month’s delivery charge waived
  • Lee Farm Day is Saturday, August 9! Lots of fun things to see and do, map and information available at www.nhcornmaze.com
  • Kellie Brook Farm will have fresh (never frozen) chickens for sale from Thursday August 7 through Saturday August 9 at the farm at 1024 Portsmouth Avenue (Rte 33), in Greenland, NH. Fresh chickens will also be for sale at the Exeter Farmers’ Market on Thursday, August 7 from 2:15-6pm, in Swazey Parkway in Exeter. Directions to Kellie Brook Farm (.pdf)