August 30, 2009 by Sara Zoe.

Rachel Forrest attended the canning demonstration at the Portsmouth Farmers’ Market and wrote about the things she learned:

Recently, I got some information on how to can correctly at the Portsmouth farmers market from Claudia Boozer-Blasco, extension educator in Family and Consumer Resources, with the University of New Hampshire Cooperative Extension in Rockingham County.

Now, I know how to can veggies and sauces. I’ve done it before, but one thing I never learned were some of the reasons why certain processes are done to avoid illness in canning. I’m one of those people who always asks, “OK, so why did you do that?”

The water bath process is for high acid foods — your jams, applesauce, pickled beets, tomatoes. First thing I didn’t know — the acid and the boiling point work together to eliminate the botulism. With pressure cooking canning, used with lower acid foods like beans and corn, it’s temperature and pressure. The recipe will tell you which one to use.

Second thing I didn’t know — use a book with canning recipes published after the mid-1980s because it reflects the changes made in recipes since the USDA et al tested the recipes and let us know the science behind canning.

Read the full article >

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August 30, 2009 by Sara Zoe.

From the Rye Farmers’ Market, a really fun and exciting event!

 The Rye Farmers’ Market, in collaboration with the Northwest Atlantic Marine Alliance, brings the first  Seafood Throwdown on Wednesday, Sept. 2 from 4:00 to 5:30 p.m. at the Farmer’s Market next to the Congregational Church and Rye Town Hall.

The Seafood Throwdown will feature Sylvia Cheevers of Rye Harbor Lobster, a favorite among the weekly vendors at the Rye Farmer’s Market and Justin Bigalow of the Carriage House, a well known restaurant on the Rye coast.  They will educate and entertain you with their cooking skills as they show how to prepare whole, fresh, and local seafood. Chefs get $25.00 and 15 minutes to shop the Farmers’ Market for ingredients, cook for 45 minutes, and then present their entry for consideration.  Judging the prepared dish will be Rachel Forrest, Food Writer for the Portsmouth Herald and Duncan Boyd, local chef and fisherman.

The Throwdown is sponsored by NAMA, Northeast Atlantic Marine Alliance. “Even though we live in a fishing community we don’t necessarily understand how those headlines in the paper about fisheries management measures add up to what ends up on our plates,” says Gloucester MA resident and NAMA’s director, Niaz Dorry.  “We think about where our tomato comes from, who grew it, how they grew it and how far it traveled before it ended up on our plates.  We need to think the same way about your seafood.”

Our not-so-secret agenda is to promote support for the NH fishing industry and fishermen, while keeping economy here in NH, through Community Sustained Fisheries (CSF), Restaurants, Farmer’s Markets and Seafood Markets.

It doesn’t make sense to send NH fish out-of-state, only to be returned, one or two days later, paying more for fish that’s not as fresh. ” Buying sustainable, means purchasing fish in season and different fish, like pollock, hake, or cusk,” says Carolyn Eastman of Eastman’s Fish Market in Seabrook. “We try to elevate exposure and raise awareness of buying seafood locally.” More information can be found at NHSeafood.com.

“A CSF reconnects people to the ocean that sustains them and builds a rewarding relationship between the fishermen and their community.  Tailored after the Community Supported Agriculture (CSA) model, a CSF brings freshly caught local seafood to our kitchens while providing fishermen with a better price on less catch.  CSF members give the fishermen financial support in advance, and in turn the fishermen provide a weekly share of locally caught seafood to their shareholders.”

This is a free event, open to the public.

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August 30, 2009 by Sara Zoe.

Good Tastes Kitchen presents another in its series of Farm to Table dinners:

September 12, 6 PM
Cider Hill Farm to Table Dinner
45 Fern Avenue, Amesbury
Festivities include a four course meal prepared by Good Tastes Kitchen, sourcing from local purveyors including Cider Hill Farm during their fruitful harvest!  Wine, beer & beverages from local artisans including, Jewell Towne Vineyard in Amesbury, and Mercury Brewing in Ipswich. The Farm to Table Dinner at Green Meadows Farm earlier this month was a huge success featuring thoughtfully prepared, deliciously local eats. Five producers were in attendance, among them, Cape Ann Fresh Catch and Andrew and Diana Rodgers from Green Meadows Farm. Enjoy live music, great food and the company of friends and neighbors! Seats are limited to the first 100 tickets sold, $80 each. Purchase tickets by Sept 6. For more information and to buy tickets visit  www.good-tastes.com

September 12 is shaping up to be a day with a lot of local food activity options! It is also the date of the Lee Country Fair, and the event we’re really excited about, the Natural Heritage and Agricultural Fair! Visit www.agfair.wordpress.com for more information on that event.

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