August 19, 2009 by Sara Zoe.

from our friends at Slow Food Seacoast:

    It’s back-to-school time – a great time to make a real difference in the quality of school nutrition. Slow Food Seacoast invites volunteers of all ages to Time for Lunch!, a day of action to improve school nutrition.

This interactive workshop and service project will bring together volunteers and skilled local farmers to help produce fresh, healthy greens for Dover Schools’ Dining Services program. The event runs from 8:30 – 11:30 AM on Monday, September 7, 2009 (Labor Day). A $10 donation is suggested, and funds raised will be used to support the ongoing operation of the greenhouse program.

The day begins with morning coffee provided by Adelle’s Coffeehouse in Dover, accompanied by healthy and delicious End-of-Summer Muffins prepared by the UNH EcoGastronomy Program.

Then, Shawn and Sarah Stimson of Sustainable Farm Products, along with Heather Fabbri, Agriculture Instructor for Dover High School and Career Technical Center, and Amy Winans, UNH Lecturer in the Department of Hospitality Management and Slow Food Seacoast member, will lead the volunteers in building a raised bed and planting seeds using a manually operated four-row seeder.

Shawn and Sarah will provide an educational talk and demonstration about growing greens seasonally including tips on heat, light, moisture, and composting. Heather Fabbri will provide greenhouse walk-and-talk tours to small groups during the event.

The event is part of a nationwide campaign by Slow Food USA to improve school nutrition for children around the country.  Not only will this Time for Lunch! Project create a wholesome source for locally grown food in Dover Schools all year long, it will also raise awareness of ways we can act together to bring real food back to school cafeterias.

  GROWING A HEALTHIER FUTURE

In the last few decades, as school budgets have been cut, our country’s schools have struggled to serve children the real food they need. Schools receive reimbursements for each meal served, but they are woefully low. Schools often need to depend on low-cost or free supplies of highly processed surplus products from the industrial food system, which offer little in the way of freshness, taste, or real nourishment. These conditions make it impossible for even the most resourceful, well-intentioned school food directors to consistently serve food that is healthy, delicious and locally sourced.

The need for real school food has never been greater. Today, one in four children is overweight or obese, and one in three will develop diabetes in his or her lifetime. For many children, school lunch is their only guaranteed meal of the day. Right now, those children are forced to choose between going hungry and being unhealthy. The National School Lunch Program provides a meal to more than 30 million children every school day. By giving schools the resources to serve real food, we can grant 30 million children the freedom to be healthy. By teaching children to eat well, we can make a down payment on health care reform.

DOVER SCHOOLS ARE LEADING CHANGE

The Dining Facility Council, Dover Public School District’s federally mandated wellness committee, has partnered with Dover Schools to take a leadership role on better school nutrition. Working with the school’s facilities and staff, they’ve introduced fresh fruit as a snack in all cafes and overhauled the vending machines to remove unhealthful snacks from school grounds and replaced them natural and organic snacks (with choices reviewed by a school nurse to be sure they provide a good source of nutrition). They’ve removed all deep-frying machines from district schools. And students from the UNH Nutritional Science Field Experience course developed muffin mixes made from scratch, analyzed recipes for nutritional content, and held tastings of fresh greens and new menu options like vegetable quesadillas. This year, a Nutrition Nuggets column will debut in the schools’ parent newsletter to keep families updated on what’s happening in the cafeterias.

“Children are vital; they are the future,” says Amy Winans, UNH Lecturer, event coordinator, and Dining Facility Council member. “If we do not take proper care while they are young, it is as if we are ignoring an already massive problem that will only further escalate. Healthy kids are a priority and we owe nutrient-dense, local if feasible, food to upcoming generations. Let’s pay more attention, feed them well and teach school children to eat sustainably. This is a great opportunity for anyone who cares about the future to become educated about school food policy, and to get involved in your district or elsewhere.”

TIME FOR LUNCH! IS NATIONWIDE

Slow Food Seacoast’s Time for Lunch! Event is just one of more than 200 such events taking place on Labor Day nationwide, coordinated by Slow Food USA. The group aims to help America’s children get the solid foundation of good nutrition that makes everything else possible – learning, physical activity, and wellness. In addition, changes to the school lunch program could allow schools to work more closely with local farmers and food producers, reduce fossil fuel and energy use, and bring communities together for stronger connections and better health.

“The way we feed our kids is a reflection of our values. We cannot, in good conscience, continue to make our kids sick by feeding them cheap byproducts of an industrial food system,” says Josh Viertel, president of Slow Food USA. “It is time to give kids real food: food that tastes good, is good for them, is good for the people who grow and prepare it, and is good for the planet.”

Additional Sources:
Slow Food Seacoast: www.slowfoodseacoast.org
Sustainable Farm Products: http://sustainablefarmproducts.com/
Dover Public School District: http://www.dover.k12.nh.us
NH Farm to School Program http://www.nhfarmtoschool.org/
Slow Food USA: www.slowfoodusa.org
Time for Lunch! Campaign
USDA’s National School Lunch Program

Posted in events | Print | No Comments »

August 18, 2009 by Debra.

Really, I should have know better. After all, I’d been warned.

“Most people plant too much summer squash…. This won’t happen to you if you plant a small amount of squash (and I mean one to three plants, total)….”  — Marian Morash, “The Victory Garden Cookbook”

 “ …some people are slow to realize that they only need a few.” — Barbara Damrosch, “The Garden Primer”

Truth be told, I’m a late-comer to squash. It was only when I had summer squash fresh from the farmer’s market that I understood how delicately flavorful they can be — slightly floral, nutty, and with a tender crunch in texture. I enjoy having them now that they’re in season. However, life with five summer squash plants means having to know a lot of ways to prepare them. As a kind of public service announcement, here is a list of what to do with zucchini (and other summer squash). Just in case the Chocolate Zucchini Cake recipe doesn’t resolve the surplus, I find freezing is a quick way to preserve them.

Freezing Summer Squash: 

1. Wash squash, drain and pat dry.

2. Trim ends off. Slice no thicker than 1/4 inch.

3. Pack and freeze.

• Squash may be sliced 1/2-inch thick and tray-frozen, unblanched, to be used later breaded or flour-coated and fried. Do not defrost before frying.

• Grate and freeze squash for frittatas, fruit breads, cookies and muffins. Defrost to use, squeezing out moisture before measuring and adding to recipe.

• For better flavor and texture, cook squash while still frozen by stir-frying or steaming.

Note:  Adapted from “The Busy Person’s Guide to Preserving Food” by Janet Chadwick.

Posted in Market Notes, author: Debra, putting food by | Print | No Comments »

August 16, 2009 by Sara Zoe.

A note from Thistleridge Farm:

pyo blackberries at 379 Tolend Rd Dover, NH. Also, blueberries available and picked, also many other items on request such as swiss chard, herbs cut to oder, elderberries. Call for picking conditions  740-9332. Prices are pyo blackberries  4.75 q. and 3.75 p.  Picked 5.75 q. and 4.75 p. Blueberries same price.

Posted in sources of local food | Print | No Comments »

August 16, 2009 by Sara Zoe.

The 1st Annual Fish and Lobster Festival will be taking place on September 19 at Prescott Park in Portsmouth. This is going to be a fantastic event, with truly local seafood, the opportunity to get on board fishing boats and understand different types of gear, music, and lots and lots of learning and fun about our coastline.

We’re looking for volunteers to take various shifts throughout the day. The festival takes place from 12-4 and there will be set-up, clean-up, and everything in between. There is an optional volunteer meeting on August 27, a 4 pm session and a 6 pm session (each lasting one hour, each will be identical, just providing time options). These meetings will also be the time to say when you are available, and find out what you would be doing. If you can’t attend on the 27th but can volunteer on September 19th, that is great, too.

We’ll meet at the Park and do a quick walk-through of the festival layout. Please join us near the main stage (in case of rain, at Sheafe Warehouse).

What you can expect at the meeting:
* Learn the festival’s background and purpose
* List of collaborators, participating organizations and restaurants
* Festival map and program
* Setup and breakdown details
* Opportunity for unassigned volunteers to sign up for general Festival Volunteer slots
* Q & A and advance troubleshooting

Sign up to volunteer and let us know if you can attend on the 27th by emailing sarazoe@seacoasteatlocal.org

Posted in seafood, events | Print | 1 Comment »

August 15, 2009 by Sara Zoe.

From Lasting Legacy Farm in Barrington, NH:

The cold weather is coming!! Is gardening  over?  According to Dr. Tomato, Not yet!!

Come Join Lasting Legacy Farm

Sunday August 23rd  2009, 1:00PM – 3:00pm.

148 Second Crown Point Road Barrington, NH

$12 includes handouts and beverages

There is still a chance to get the wonderful bounty of Mother Nature even if it isn’t summer!

Dr. Tomato is coming by to offer his expertise on what crops can be planted in the fall garden, how to prepare the garden for its winter sleep

And you don’t want to miss his information on WHAT TO DO ABOUT THE TOMATO BLIGHT!

Please RSVP by August 20th by e-mail wberry@llfarm.net or phone 603-781-8715

Posted in learning | Print | No Comments »

August 15, 2009 by Debra.

Our memories are often about our first experiences of things. Many years ago, I was invited to join a friend’s book club. At the meeting I attended, the book “Fried Green Tomatoes at the Whistle Stop Cafe” was discussed and, of course, someone had made fried green tomatoes. They were piled onto an oil-stained paper plate, the kind with the wavy edges. It was buckling slightly under the weight of the tomatoes, which were served cold. This didn’t diminish their flavor in the least — the crunch of the cornmeal crust along with the slightly acidic bite of the green tomato, all brought into balance with a sprinkling of salt. I never went back to the book club but will always remember my first taste of fried green tomatoes. This summer’s cool and rainy weather is prompting many farmers to bring beautiful green tomatoes to market. Here are some ideas on how to prepare them.

Fried Green Tomatoes

• Select firm green tomatoes and cut crosswise into 1/4 to 1/2-inch slices.

• Season the slices with salt and pepper to taste.

• Taking a slice at a time, coat with beaten egg, then dredge in finely ground cornmeal.

•  Pan fry in bacon grease or vegetable oil until nicely browned, about 2 minutes a side.

Notes: Some leave out the egg, and dredge the slices directly in cornmeal. If you have problems with the crust sticking to the tomato, you can coat the slices first in flour, then dip in egg, and lastly dredge in cornmeal. The flour helps the egg adhere to the tomato slices, and sets up a good base for the cornmeal to stick to. There are numerous ways of varying the basic recipe, such as substituting buttermilk for the eggs or, as was one person’s secret, using crushed Ritz crackers for the breading.

Breaded slices of green tomatoes uncooked can also be frozen. Later, simply fry them up while still frozen. There’s some discussion online regarding whether canned slices of green tomatoes, drained and then breaded and fried, is superior to freezing them already breaded. I can’t vouch for either method but anticipate trying both to ensure a ready supply this winter. I can imagine using them in a fried green tomato and bacon sandwich, topped with a poached egg, or, in homage to eggplant parmesan, adding parmesan to the cornmeal breading and layering with tomato sauce and mozzarella. Other recipes calling specifically for green tomatoes include green tomato pie, green tomato salsa, or green tomato ketchup.

Posted in Market Notes, author: Debra | Print | No Comments »

August 14, 2009 by Jeff.

On August 6 the Concord Monitor ran a good story by Chelsea Conaboy on the challenges currently facing New Hampshire’s dairies.  The gist of the story is this, the process by which prices for bulk milk are set has led to a situation where farmers are receiving less money for their milk than it costs to produce.

It is a sad truth that dairy farmers, and many other farmers as well, are price-takers instead of price-makers.  In most industries producers create a product and then charge the retailers or consumers whatever it cost to produce and then their profit on top of that.  Dairy farmers however, are forced to accept prices set by someone else, regardless of whether or not it earns them a profit or even covers the costs of production.

I recommend that all of you read the Monitor’s article so that you’ll have a better understanding of what our dairies are facing.  Six NH dairies have closed so far and more are likely to follow suit.  The one highlight of the article for me was reading our Commissioner of Agriculture, Lorainne Merrill say “What we have seen is a tremendous transfer of wealth, of equity, from dairy farm families to these corporations,” in reference to the increased profits of the Dean Foods corporation at a time when the farmers it buys from are having trouble holding onto their farms.

Posted in food security, author: Jeff, eating locally in the media | Print | No Comments »

August 12, 2009 by Sara Zoe.

We’re looking for 6-10 volunteers for a Friday morning (August 14) farm gleaning project in Stratham, NH. Food will go to the NH Food Bank. email sarazoe@seacoasteatlocal.org if interested/available!

(gleaning is the age 0ld practice of harvesting what remains in a field to help feed people in need)

Posted in food security | Print | No Comments »

August 11, 2009 by Sara Zoe.

From the NH Farm to Restaurant Connection: 

Benefit for NH Food Bank is Next NH Growers Dinner

Continues NH Eat Local Month Celebration

The next NH Growers’ Dinner in the 2009 dinner series is set to be a benefit for the NH Food Bank and will be catered by the Food Bank’s Recipe for Success Culinary Job Training Program.  The Food Bank’s Share Our Strength Operation Frontline nutrition education program will also be featured beneficiary.

The event will be held at the Capitol Center for the Arts, 44 South Main St., Concord on August 24^th. A social hour prior to the dinner will feature local musicians and a cash bar with New Hampshire wines and beer available. Governor John Lynch and First Lady, Dr. Susan Lynch have been invited to join the festivities. The dinner is open to all but reservations are required. 

 The NH Food Bank’s innovative Recipe for Success program began in 2008 as a way to utilize donated fresh food that might otherwise be wasted. It also provides culinary training and career help to participants in a unique job training program.  A full commercial kitchen was installed at the Food Bank warehouse center in Manchester and as part of the culinary training course, students create meals using perishable donated foods, which are then distributed to many hungry families through partner agencies. Chef Instructor, Jayson McCarter has been committed to using local products and teaching his students about the availability and benefits of local foods. Since the program began, 49 students have graduated and 75 % have gone on to obtain work in the culinary field. Recipe for Success students, past and present, will be preparing and serving the meal on August 24^th..

August is NH Eat Local Month and the NH Food Bank Growers Dinner event is directly connected to that celebration. Cocktails and music with assorted New Hampshire cheeses and fruit start things off at 6 pm. The four-course dinner gets underway at 7 pm featuring a seasonal salad, soup, braised pork entrée and blueberry dessert. Cost for the evening is $50 per person. Call Helen Costello at the NH Food Bank at (603) 669-9725, Ext. 145 or email at hcostello@nhfoodbank.org for dinner details and reservations. Visit their web site at www.nhfoodbank.org. For information about the NH Farm to Restaurant Connection, contact Gail McWilliam Jellie at the NH Dept of Agriculture, Markets and Food at: 603 271 3788, gmcwilliam@agr.state.nh.us or visit www.nhfarmtorestaurant.com.

Posted in events | Print | No Comments »

August 10, 2009 by Sara Zoe.

From the National Farmer’s Union comes up to date info on the share of retail food dollars (think grocery stores) that goes to the farmers who grew the food.

The bread and cereal is terrible enough, but we can imagine that processing takes up a lot of that money. It’s the milk, carrots, and potatoes that are really bothersome to me! More reasons to buy directly from farmers — at farmers’ markets and through CSAs, or through short food chain distribution like local stores and restaurants that buy directly from farmers.

View a printable version of Farmer’s Share (.pdf)

Posted in learning | Print | No Comments »