Seacoast Eat Local

I picked up a flyer from Eastman’s on Thursday at the Exeter Farmers’ Market — I’m very excited that we have our very own CSF* style offerings, with pick-ups at the Exeter Farmers’ Market and Emery Farm in Durham.

“Are you looking to provide your family with the freshest local fish possible? If the answer to this question is yes, you may want to consider signing up for Eastman’s Local Catch. By participating, you would receive 12 weeks of wild caught fish harvested by local fishermen. Your weekly fish from our fishermen’s catch could consist of haddock, cod, pollack, flounder, monkfish, or ocean catfish. Your fish are cleaned and packed on ice at our market in Seabrook Beach and then go directly to you! 12 weeks, 2 lbs a week, $190/12 weeks, 4 lb a week, $380″

Here’s the flyer  for all the details of the what and where and how: eastmanslocalcatch.pdf

Questions and more information call Carolyn Eastman at 760-7422

*CSF stands for Community Supported Fishery. Like a CSA, Community Supported Agriculture, the consumer pays up front for a weekly share of the harvest, in this case, fish! This model shortens the supply chain of fish to consumer, helping fishermen get a more fair price for their catch. Very conveniently, the Portsmouth Herald had an awesome article on CSFs around New England in the Sunday paper:

Alice and Larry Hatch always bring a cooler filled with ice when they shop for seafood each week.

They don’t go to a supermarket or even a seafood shop. This summer they’re getting their fish — whole, with eyes staring up — directly from the fishermen who caught it.

The seafood comes from the nearby fishing port of Port Clyde and the sale is at what might be the nation’s first “community supported fishery” venture.

A similar agriculture model has been around for decades; farmers sell portions of their harvest directly to people who take it home and prepare it for dinner. Now fishermen are getting in on the act, selling their fresh fish to people who pay in advance for a share of the catch.

As they picked up their weekly 5-pound allotment at the Rockland Farmers Market on a recent day, the Hatches watched closely as fisherman Glen Libby took out a long serrated knife and demonstrated how to fillet a cod.

“This is all very personal, and it’s all very natural. And it all comes from right here,” said Alice Hatch.

The aim is to help fishermen earn a premium on their catch as they struggle with burdensome fishing regulations and declining fish populations. In return, shareholders are guaranteed fresh local fish and a chance to support their local fishermen.

The Port Clyde initiative, branded Port Clyde Fresh Catch, began last year with about 200 people who agreed to buy cod, haddock, pollock, redfish, monkfish and other species from a dozen fishermen. About 250 people are participating this summer, and the numbers are growing.

The idea is spreading. Shrimp fishermen in Stonington and on Mount Desert Island tried it last winter, and a mussel harvester in Brunswick and a lobsterman in Falmouth are now giving it a try. In Massachusetts, 750 shareholders signed up this spring to buy fish in advance from Gloucester fishermen.

The programs go like this: Shareholders pay a set amount in advance for seafood shares that they pick up at designated drop-off points — churches, schools, farmer’s markets and the like (CONT)

 Read the full article >

And don’t forget that if you are a restaurant owner or retailer that uses fish, there is a meeting of the NH Seafood: Fresh & Local group on July 1 at Jumping Jays in Portsmouth. More info at www.nhseafood.com

From Rye Eats Local:

Due to unfortunate circumstances, the Rye Farmer’s Market will relocate to the Rye Junior High parking lot for this week only (07/01/09).  Rye Junior High is located at 501 Washington Road, down the street from the Rye Congregational Church and directly across from TD Banknorth. The hours will remain from 2:30PM to 6PM.

Foster’s had a brief article about Sunday’s second annual Barrington Farm Tour Day:

Tours offer chance to learn about farming in Barrington

Barrington Farm Tour Day is slated to be the last Sunday in June each year, so mark your calendars so you don’t miss it!

Here is a front page article from the Washington Post about the increase of women farmers and the direction they are taking agriculture.  I myself am following a similar path now.

Female Farmers Sprouting
Don’t miss the pictures either!  The pigs are soo cute.

Restaurants, Markets and Consumers Can Now Support Local Fisheries with “NH Seafood Fresh & Local”Learn more about a new program to serve up more locally landed seafood in our restaurants and markets on July 1
On Wednesday, July 1, at 11 a.m., join us to learn more about “NH Seafood Fresh and Local” a project to get more local seafood onto local plates. This business-to-business meeting is open to anyone who sells/serves seafood.

We’ll meet at Jumpin’ Jay’s Fish Cafe, 150 Congress St., Portsmouth. RSVP to info@seacoastlocal.org by June 30.

We’ll share background on the program and plans to launch “New Hampshire Seafood Fresh & Local” brand in restaurants and markets this summer.

The program provides a direct channel to purchase local fish, making it a distinct and unique product for visitors and local customers. It

• Gives your business a greater opportunity to capture its market share for consumers that subscribe to supporting buy/eat local initiatives.
• Helps support a plan that’s good for the fishing industry, your business, and the consumer.
• Offers new seafood opportunities, sources, and ideas intended to help your business.

The brand, “New Hampshire Seafood Fresh & Local,” promises customers that products carrying the seal were caught and processed in New Hampshire, making the fish the freshest, most direct available. In addition, purchase of this product directly supports the local economy and an industry that has been part of the fabric of our community for over 400 years.

At this time there is no cost to participate, though program partners will sign a memorandum of understanding to participate in the poster, logo and web campaign.

Numerous individuals and organizations are collaborating on this project to support the local fishing industry. An online information resource is in the early stages of development at www.nhseafood.com.

Please RSVP so we can guarantee adequate space for the meeting, to info@seacoastlocal.org by June 30.

We look forward to seeing you on July 1!

Not having grown up in New England, many locally-grown foods were unfamiliar to me when I moved here. Rhubarb seemed very exotic, with its fleshy crimson and acid-green stalks, and hint of danger contained within its toxic parasol-like leaves. Commonly known as “pie plant,” I began by dutifully making strawberry-rhubarb pies. Since then, I’ve come to appreciate rhubarb’s ability to stand on its own, as featured in a rustic galette made with a cornmeal crust. This season I look forward to trying rhubarb as a juice, pickled, and in a savory dish combining it with lentils.

Its appearance at the farmers’ markets also marks the beginning of the preserving season. Frozen or as preserves, the tart nature of rhubarb brings a welcome brightness to winter desserts. In its frozen form, rhubarb can be used in many recipes or left to process into preserves at a later date. Rhubarb preserves make for a quick dessert spooned over ice cream, fresh ricotta or yogurt, or swirled with a dollop of creme fraiche and served as a topping for buttermilk biscuits or pound cake.

Frozen Rhubarb: wash, wipe dry, trim ends, cut into ½ to 1-inch pieces, freeze on trays, pack into containers and store in freezer.

Rhubarb Preserves:

1. Wash and trim off both ends of each stalk. Cut into ½ to 1-inch pieces, depending on size of stalk).

2. Add ½ cup sugar to each quart of sliced fruit. Let stand for several hours to draw out the juice.

3. Begin heating the water in canner. Prepare jars and lids.

4. Boil the rhubarb with their juices for 1 minute.

5. Pack into clean hot jars, leaving ½-inch headspace. Cover with hot juice, leaving ½-inch headspace.

6. Process pints and quarts for 10 minutes in boiling water bath canner.

Notes: A quart of trimmed rhubarb is a little over a pound. 1½ quarts of rhubarb makes 2 pints of preserves. I let the preserves settle for at least several weeks before using. Recipe adapted from “The Busy Person’s Guide to Preserving Food”.

Are you confused about what to feed your children? Do you need new ideas for healthy snacks for your kids?  Not sure if organic is better and what all the labels mean? Join a group of like-minded moms who want to feed their families healthy foods for a cooking and wellness class which combines food preparation, nutrition and sustainability. We have a few spots left for our upcoming class in South Berwick, Maine.

Nourishing Your Family From the Inside Out

Earth-friendly Cooking and Wellness Classes for Moms

Thursday, June 25, 2009, 7:00 – 9:00 pm

Location:  South Berwick, Maine Hostess: Amy Bevan

 Are You too Refined?

Getting Back to Whole Grains, Beans and Nuts

The standard American diet is filled with highly processed foods making up about 90 percent of our diet.  Whole foods such as beans, grains and nuts will keep your family healthy and provide you family with the nutrients they need. This class combines both cooking and wellness tips to help you better understand:

·         How sugar and highly processed food affects your children’s immune system along with some recipes for healthy snacks.

·         How to prepare whole nutrient-dense grains and beans to make them easier to digest with tastey summer recipes

·         Why organic products make a difference to you, your family, and our environment

·         How to stock your pantry and freezer to save bountiful summer fruits for the winter

·         How to read labels to make sure you know what you’re getting.

Come learn some new recipes for healthy snacks, grain and bean salads, crispy nuts and more!! 

Instructors:   Tracey Miller is a certified health & wellness counselor from Institute for Integrative Nutrition. She helps individuals and families eat healthier through personal coaching, nutrition education and cooking classes.

Kate Donald is an organic vegetable farmer, and advocate for local, sustainable agriculture.  She works with Seacoast Eat Local to help consumers connect with local farmers and locally produced foods.

Fee:  $40 per class.

RSVP to tosbornemiller@yahoo.com, 603-380-1080 or katedonaldnh@gmail.com, 603-580-5364

From Nature’s Wonders in Rye:

Are you looking for something fun to do with your child next week? 

Thursday, July 2 at 10:00 and 3:00
Pollinators
Did you know that 1 out of every third bite of food you eat comes to us thanks to pollinators.  Learn about the bees and butterflies that pollinate our flowers and help to grow our food.  Learn what you can do to encourage them to hang out in your garden.
Cost is $20. If you have questions, please call 436-6756 or email natureswonders@gmail,
Call to reserve you spot.

With any luck, we’ll be shortening the seafood supply chain very soon! A letter to the editor of the Portsmouth Herald has more details:

Simply put, N.H. Seafood Fresh and Local is a great idea.

Led by local fisherman and industry advocate Eric Anderson, this new initiative aims to improve markets for local fishermen; get fresh, local fish in Seacoast restaurants and fish stores; and give much-needed support to fishermen, who have been fighting hard for decades just to survive.

While fishing has defined our communities since Colonial times, our actual fleet has dwindled to about 30 fishing boats and 30 to 50 lobster boats.

Unlike massive factory trawlers that can stay at sea for weeks, most of our fishermen go out for a day or two, dragging and gill netting in the Gulf of Maine for cod, pollock, hake, haddock and other groundfish, Anderson said.

The Portsmouth Fishermen’s Co-op closed in August 2007, leaving local boats no alternative but to sell their fish elsewhere.

Ask Anderson about the state of the local fishing industry and his simple answer is: “We’re in trouble.”

That’s why we so strongly support the N.H. Seafood Fresh and Local initiative. Local seafood tastes better, is healthier and, we believe, consumers will pay a small premium to get fresh, local fish caught by local fishermen.

“Improving the current system is only logical,” Anderson said.

“Benefits would be felt by a variety of user groups (including) seafood harvesters and markets, restaurants, the tourism industry and the local consumer.”

Groups working with Anderson include Seacoast Local, the Portsmouth Chamber of Commerce, Portsmouth Lobster Co., UNH Sea Grant, Seacoast Eat Local, Seaport Fish, N.H. Commercial Fishermen’s Association, Friends of the South End, UNH Marine Education Program, Rumbletree and other local businesses.

The group will hold a meeting at 11 a.m. on Wednesday, July 1, at Jumpin’ Jay’s Fish Cafe on 150 Congress St., Portsmouth.

There are also plans for a New Hampshire Fish and Lobster festival to be held in Prescott Park in September.

We’re confident that as people feel more connected to local fishermen, more educated about species caught in the area and taste the difference between fresh, local fish versus frozen or heavily traveled fish, momentum will build.

When Portsmouth celebrated its 350th anniversary in 1973, Portsmouth Herald editor Ray Brighton was commissioned to write a history. He called his book “They Came To Fish.”

Efforts such as New Hampshire Seafood Fresh and Local have the potential to ensure that fishermen can earn a living and supply us with healthy seafood for years and years to come.

We urge the community to support this worthwhile project.

from the organizers:

The Wentworth Greenhouse Summer Farmers’ Markets will premier Tuesday, June 30th, from 2 to 6 pm and will continue every Tuesday throughout the summer through October 27th. The Markets will take place in the Wentworth Greenhouses parking lot, opposite the main Greenhouse entrance.

A total of sixteen vendors have been accepted into the markets to date, representing high quality produce growers, food producers, and artisans from throughout the local area.  Market patrons will be able to treat themselves to fresh fruits, berries, seasonal vegetables, salad raised heritage poultry, chicken and duck eggs, hand crafted goat cheeses, yogurts and soaps, NH maple syrup products, gourmet jams, jellies, salsas, sauces, fresh baked breads and pastries, and even a unique soft serve maple ice cream.  In addition to farm raised vegetable and food products, a select number of crafts will be highlighted.

Opening Day will feature Shaker Broom Maker George Polichronopoulos, demonstrating the art of broom making on a 200-year-old Shaker broom-making machine.  Retired from Pease Air Force Base 18 years ago, George took it upon himself to research and study Shaker Broom making, and has since been selling his brooms and supplying Canterbury Shaker and Alfred Shaker Villages with his creations.

Those interested in the art of rug hooking will have an opportunity to ask questions about the craft and even try their hand at hooking, as Rae Lamson from Wool and Goods, in the lower Rollinsford Mills, will be on hand demonstrating the art as well as selling her wool supplies, rug patterns, and other materials. 

Creative animal balloonist Beth Booth of Lee, NH promises to add yet another festive touch to the day, by making and giving away her airy, colorful and spontaneous animal creations to admirers both young and old.

Market-goers are invited to arrive early on opening day to enjoy a free lecture by Joseph Marquette from Yellow House Farm in Barrington, NH.  Joseph will introduce patrons to the Yellow House Farm’s mission, which is dedicated to celebrating the rich cultural heritage of New England farming, as well as to preserving and promoting endangered heirloom breeds of fowl (some dating as far back as ancient Roman and Mayan times) that were part of sustainable and healthy farming practices around the world, prior to the advent of modern factory-style poultry production. Joseph’s talk will take place at 1 pm, an hour before the official opening of the Market, and will be held indoors in one of the greenhouses. No registration is required.

All market patrons will be eligible for a free weekly raffle and drawing of a $25 gift certificate.  You need only purchase an item at the market to qualify.

Wentworth Greenhouses Farmers’ Market participants to date include Amelia Mae’s and Company,  Applegard Farms, The Black Bean Café, Café Ciabatta, Crooked Birch Kitchens, The Fig Tree Café, George Polichronopoulos Shaker Broom Maker, Hickory Nut Farm, Hollister Family Farm, Nippo Brook Farm, Stonewall and Osprey Cove Organic Farms, Sugarmomma’s Maple Farm, The Bead Bin, Wool and Goods, Yellow House Farm, and 45 Market Street Bakery and Café.  

Detailed information about each farm and food product, with links to individual websites, is available through www.wentworthgreenhouses.com.