Archive for September, 2008

on money and food

Sunday, September 28th, 2008

Head on over to Kim’s Yankee Food blog (our near neighbor slightly north in NH) for some really thoughtful commentary on these crazy news days >

October Eat Local Challenge

Friday, September 26th, 2008

October is National Eat Local Challenge Month, and Virginia over at Living the Local Life has a great post up about how she’s participating, ideas and resources for the challenge, and some great encouragement to boot!

October 10th dinner at Flag Hill Winery

Thursday, September 25th, 2008

Flag Hill Winery’s series of regional cuisine dinners, featuring ample locally sourced food, continues with a menu celebrating duck on October 10th.

The duck is from Yellow House Farm in Barrington! Pears from Mack’s Apples in Londonderry, other organic produce from Tuckaway Farm in Lee, bacon from Kelllie Brook Farm, and andouillie from North Country Smoke House.

Choices of:

  • Hot and Sour Duck Soup
  • Smoked Duck Salad
  • Jambalaya
  • Duck Crepes with Raspberry Wine Gastric
  • Baked Dumpling Squash
  • Poached Pears in Port

reservations are required. More information and online reservations >

closing the gap in recycling

Wednesday, September 24th, 2008

One of the things that pleases me most about eating so locally is how little trash comes into and goes out of my house. With minimal packaging of whole foods, re-use of bags at markets, and glass containers for my milk and yogurt, my household has unwittingly reduced the number of things that go to the landfill.

But things still get in – and it frustrates me to no end that I can’t recycle plastics other than #1 and #2 in my town. Here comes a partial and interesting sorta-solution. Maybe. I say maybe because I’m just not sure about mailing things to the middle of ny to be recycled – can someone help me out in figuring that out?

Decreasing the Waste Stream: Recycle Yogurt Containers
Recycline Website
 
Without your yogurt cups, sour cream containers and other #5 plastics, we wouldn’t have the materials to make our 100% recycled plastic products: toothbrushes, plasticware, and kitchen products.
 
When we first started collecting #5 plastics from partners like Stonyfield Farm® and buying materials from curbside recyclers 12 years ago, we figured that it wouldn’t be long before every recycling program in the country was accepting #5 plastics. However, from your phone calls and emails, we know that a lot of you are concerned that your local recycling program still doesn’t take #5 plastics. Now we have a good solution – send them to us!
 
Buoyed by the success of our community-based Gimme 5 and other long-time programs to keep #5 plastic out of landfills, Preserve will now directly accept all of your #5 plastics. Together we can keep these valuable resources out of landfills and turn them into stylish, useful new products. Send us any and all clean #5 plastics.

Many common food containers – yogurt cups, sour cream containers, hummus tubs, ketchup bottles – are #5 plastics.

· We accept any CLEAN whole plastic item with a #5 stamp on the bottom. Please check to make sure that there are no other materials (paper, screws, other number plastics) on the items that you send to us.
· All #5 plastics sent to Preserve must measure no more than 2′ x 2′ x 2′.
· Make sure that the #5 plastics are clean – the cleaner the plastic, the cleaner the recycling process.
· To help make this program a win for the environment, it is important that you send your plastics back to us via ground shipping (as opposed to air). Reuse a box if you can!
· Shipments should weigh at least 5 pounds and no more than 50 pounds. Any package greater than 50 pounds must be pre-approved by Recycline.
· Make sure to include your return address on the box and add your name and email address inside the box so we can thank you for your good work.

Send Gimme 5 shipments to:
Preserve Gimme 5, 823 NYS Rte 13, Cortland NY 13045
If you have any questions about the Gimme 5 program or need to get a shipment approved, call us at 888-354-7296.

Farmer wanted

Tuesday, September 23rd, 2008

Farm Opportunity!

Established organic CSA, Brentwood, NH. (5 yrs, 60+ families, workshares, active Core Group); no housing. 9 acres leased conservation land. 3+ acres cultivated. Solar irrigation system, farm equipment available. Start date: 2009 season. Contact: Liz, elizabethroy @ yahoo.com (remove spaces from email), or  603-772-1379; http://www.willowpondfarm.org/

Open Creamery Day at Silvery Moon Creamery

Monday, September 22nd, 2008

This year’s Open Creamery Day will be on Sunday, October 12th from 11am-3pm at Smiling Hill Farm in Westbrook Maine, where Silvery Moon cheeses are made.

You can watch mozzerella being made, visit the cheeses as they age, talk to the cheesemakers, and sample sample sample. This year we’ll be able to see the new, larger space that the cheese is being made in, ensuring that the supply is keeping up with the demand!

Westbrook is right outside of Portland, Maine – make a day out of it with a trip to Duck Fat, where you can order Silvery Moon Creamery’s cheese curds in action, on the most amazing, decadent, delicious example of poutine I’ve ever had.

Directions to the creamery >

Also on Columbus Day Weekend is Thistle Ridge Farm’s Family Fun Day on Saturday October 11 from noon – 5 in Dover, with a petting zoo, candy apple, pony rides, more excellent food, produce from the garden, a tractor and more. More information, including directions >

Local food co-op in Brentwood!

Sunday, September 21st, 2008

This local food co-op is working to fill a distribution gap that exists for a lot of people, connecting more people with more sources of local food – we need all the options we can get in how we are going to make sourcing and buying local food sustainable (and sustainable in all the ways that word means, not just the environment, but for us as busy, complicated people). Kudos to Lenore for creating this option!

———————–

Rock-Op Local Foods Coop is an offshoot of Rock-Op Coop in Kingston (a food co-op buying bulk from UNFI and Associated pricelists). This local foods co-op was created in an effort to help anyone interested purchase local, fresh foods (both organic and non-organic) in a more direct and accessible way. The co-op is in its infancy and so far offers a variety of local produce, cheese, honey, gourmet dog treats, beef, pork, turkey, elk, and chicken. Orders are made via email every 2 weeks, with deliveries in Brentwood, NH on the following Tuesday, between 4-7pm.

There are no membership dues or fees, except for $1.00 tacked on to your order whenever you happen to order, to help cover mailing & related expenses. You do not have to be a member of Rock-Op Coop to participate in Rock-Op Local Foods Coop, though the main co-op is looking for new members at this time.

If you are interested in either co-op, please contact Lenore Smith at lenorepsmith @ hotmail . com (remove all the spaces from the email address)

Menu online for UNH’s Local Harvest day!

Saturday, September 20th, 2008

The menu, plus more detailed information about the sources of the food and dining locations, costs, and hours for breakfast, lunch, and dinner, is now available online >

found via UNH Sustainability Initiative’s blog

more about the reopening of UNH’s Dairy Bar

Saturday, September 20th, 2008

excerpts from the press release from UNH – I find the look at the containers and trash, that whole picture of energy in/energy out, encouraging. A good model of taking steps toward better sustainability, because the steps along the way could count for a lot if more businesses were taking some steps:

UNH Reopens Celebrated Dairy Bar With Focus on Local, Sustainable Food

The University of New Hampshire’s Dairy Bar has been renovated and reopened with a focus on sustainability that has current and future generations in mind. Reopened in August 2008 under management of UNH Dining Services, the Dairy Bar boasts food that is local, often organic, and served with an eye toward nutrition; Energy Star-rated appliances; and even take-out containers that are compostable.

“This was an opportunity for us to do something different,” says Rick MacDonald, assistant director of University Hospitality Services and a driving force in the “new” Dairy Bar. MacDonald, director of dining Jon Plodzik, and director of culinary services Ralph Coughenour drew on UNH Dining’s significant Local Harvest Initiative, a collaboration with the University Office of Sustainability that brings local and sustainable food into the university’s three student dining halls and retail outlets regularly.

Natural chicken for salads and sandwiches comes from Lasting Legacy Farms in Barrington; Durham’s Bagelry supplies bagels; eggs are certified-humane, cage-free and organic from Pete & Gerry’s in Monroe; GrandyOats Organic Granola, founded by UNH alums, comes from Brownfield, Maine; and Londonderry’s Stonyfield Farms supplies yogurt. Coffee, from NH Coffee Roasters in Dover, is fair-trade and shade-grown. In addition to ice cream from Blake’s in Manchester, the Dairy Bar also serves Doriti Gelato from Brentwood.

Sustainability at the Dairy Bar goes beyond what customers put in their mouths to what they don’t put in the trash. Take-out containers and cutlery, in addition to unwaxed paper goods, are all compostable. As a large customer for Central Paper, the Manchester-based company that supplies the compostable containers, UNH is driving a new market for these innovative products, MacDonald notes.

Early planning for the new Dairy Bar involved students and faculty in UNH’s nutritional sciences program. Their work is reflected in the restaurant’s modest portion sizes, no fried food but lots of salads, condiments offered on the side, and healthy choices like yogurt parfaits, fresh fruit cups, and baked apples. “We even worked with Abigail’s to develop a roll that was three ounces, rather than their usual four,” says Coughenour.

Long-time patrons will be relieved to learn that strict portion control has not been applied to the ice cream. “If you eat all that healthy food, it’s OK to have ice cream,” says Plodzik.

Other sustainable innovations at the Dairy Bar include Energy Star-rated appliances and organic cotton uniforms. Even the Vetrazzo countertops, which sparkle with recycled glass, reflect the restaurant’s mission.

“We want to make as little of a footprint as possible,” says Plodzik.

For more information on the UNH Dairy Bar, including a complete menu and hours, go to http://www.unh.edu/dairy-bar/. To learn more about the Local Harvest Initiaitve of UNH Dining and the University Office of Sustainability, go to http://www.unh.edu/dining/community/local-harvest.html.

Speaking of businesses and encouraging, the Me & Ollies in downtown Portsmouth is working with a commercial composter and is now able to compost 95% of their trash! This is what I hope to see a lot more of – it’s one thing to have the cup be compostable (less plastic = good), but to provide the composting means it will actually happen, actually keep that corn-based cup out of the trash and landfill. More about Me & Ollies composting >

Awesome lineup at Kittery Adult Ed!

Friday, September 19th, 2008

So many awesome local food related classes at Kittery Adult Ed this fall! Many will take place during the month of October, the national Eat Local Challenge Month.

 

Kittery Adult Education, Fall 2008 [.pdf]

 

For Adult Ed. information call 207-439-5896 or visit us at www.kitteryschools.org 

 

Considerations for Starting a Community Garden
Tues., Sept. 23rd, 7-8:00 p.m.
Interested in becoming part of a community garden? Jenny Isler, the
coordinator of the Community Garden at Strawbery Banke, will give a brief
history of Community Gardens and will discuss the considerations and
steps needed to start a community garden. Jenny Isler, is a horticulturalist at
Strawbery Banke and has been the Coordinator of The Community Garden
at Strawbery Banke for 5 years. She has been a master gardener since 1992
and is presently enrolled in an MBA Program at Antioch College on
Environmental & Organizational Sustainability.
Resident Fee: $8, $10 Nonresident
(psst … know of a community garden or want to find one in your area? We are collating this information at our website > )


Home Cheesemaking: Ricotta & Mozzarella 

Mon., Oct. 6th, 6 – 9 p.m.
You can learn to make your own unprocessed, local cheese right at home. This
introduction to home cheesemaking will get you started on making ricotta and
mozzarella cheese through a lecture and demonstration. We will cover basic
equipment and procedures, and may include yogurt and goat cheese as time
allows. Debra Kam and Lenore Smith have been exploring home cheesemaking over
the past year as part of eating locally.
Resident Fee: $15, $17 Nonresident, plus materials fee.


Preserving the Harvest: Heritage Poultry Haute Cuisine 

Two Nights of Heritage Poultry in the Flavors of Old Europe. How does one
cook heritage fowl? What are some of the traditional preparations that
Europeans have been enjoying for generations? What does one serve beside a
French hen or a roast goose? What comes after Duck a l’orange?
Heritage poultry farmer, Joe Marquette of Yellow House Farm in Barrington will
team up with Susan Tuveson, owner of Cacao Chocolates, cook extraordinaire,
and past host of the Portsmouth radio show, “Wine Me, Dine Me” for these
special evenings.
Classes will be held at Cacao Chocolates at 64 Government St. in Kittery.
Register early, space is limited.


Heritage Chicken, Roasting the Fowl of Medieval France and Ancient Rome 

Tues., Oct. 28th, 6-9 p.m.
Resident Fee: $50, $55 Nonresident
(includes cost of “heritage chicken” and other ingredients)


Heritage Duck and Goose, European delicacies 

Wed., Oct. 29th, 6-9 p.m.
Resident Fee: $55, $60 Nonresident
(includes cost of “heritage duck/goose” and other ingredients)


Practical Heritage Poultry: Getting the Most Out of Your Poultry! 

Thurs., Oct. 30th, 6-9 p.m.
Joe Marquette and Rob Gibson of Yellow House
Farm will show ways you can get the most out of
heritage poultry through the preparation of a roast
chicken and duck. There will be a demonstration of how
to roast, prepare stock, use condiments to enhance the flavors, and creative
suggestions for use of leftovers. Plenty of opportunity for sampling.
Resident Fee: $25, Nonresident Fee: $30
(includes cost of “heritage chicken” and other ingredients)