You are currently browsing the Seacoast Eat Local weblog archives for the day August 7, 2008.
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- author: Sara Zoe (34)
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- November 18, 2008: Holiday Farmers' Market this Saturday!
- November 17, 2008: Seafood survey from UNH's Sea Grant
- November 11, 2008: correction: Thistle Ridge turkeys phone number
- November 10, 2008: potentially awesome: local foods convenience in Dover
- November 10, 2008: Menu for the Future discussion course
- November 8, 2008: Fresh chickens at Kellie Brook Farm!
- November 8, 2008: only slightly off topic: Home Energy Audit Workshop
- November 5, 2008: Seacoast Eat Local at the library
- November 1, 2008: Turkeys! and other poultry
- November 1, 2008: Slow Food 100-mile Thanksgiving poster - help promote!
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Archive for August 7, 2008
Fresh chicken from Kellie Brook Farm is delayed! Will be available Saturday August 9 - Monday August 11
August 7, 2008 by Sara Zoe.
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
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Canning classes!
August 7, 2008 by Sara Zoe.
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.
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