December 15, 2009 by Sara Zoe.

The North Hampton Ag Commission is sponsoring a Locavore Dinner incorporating products of the Winter Farmers’ Market participants.

It will be a Roast Beef Dinner, with 4 vegetables and apple cider and baked apple dessert to be held at the Copper Lantern Restaurant, Lafayette Rd., North Hampton, at 6PM on Wednesday the 13th of January 2010.

Patrons are limited to 50  places. The price of $20 per person is all inclusive of tax & gratuity, which will cover our  purchases from local farmers and the staff of the restaurant. Please, contact Dick Wollmar at 964-6793, or email at orgfarm@comcast.net to make reservation.

A discussion of “Relocalization” and peripheral topics will be incorporated.  There will also be a cozy fire in the fireplace of this homey restaurant.

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December 15, 2009 by Debra.

Some recent brain candy found online…

Could Industrially Raised Meat Be Illegal?

From Mark Bittman’s blog, Bitten, at the NYTimes:

If greenhouse gases are a hazard to human health, as the EPA has declared, and the 1976 Toxic Substances Control Act authorizes strict regulatory action on substances if there’s a reasonable basis to conclude that there’s “an unreasonable risk of injury to health or the environment,” and industrially raised livestock causes an estimated 18 percent of greenhouse gas (some estimates are much higher), could there be a legal case for tougher regulation of animal production?

Politics of the Plate

One of the things I was going to miss most with the demise of Gourmet Magazine was Barry Estabrook’s investigative reporting on the politics of food. Lucky for us, his journalism has found a new home at his newly launched blog, Politics of the Plate. Recent posts include Dirty Rice, on the case won by Missouri farmers whose fields were contaminated by GM rice,  Aquaponics: A sustainable way to farm fish?, and Petri-dish Pork: The other, other white meat.

Is Locavorism really elitist?

At Chewswise, Sam Fromartz’s thoughtful response to James McWilliams’ column, “Do farmers’ markets really strengthen local communities?”:

It’s fashionable, or maybe just attention-grabbing, to argue that local and organic foods are elitist, the preserve of wealthy shoppers who are willing to dole out wads of bills for a weekly fix of local, sustainable food at the farmers’ market.

Perhaps if it’s repeated enough, we’ll actually believe it, and then begin to spin yarns about the vast implications of this highly disturbing trend… 

James McWilliams takes this simplistic view over at the Times’ Freakonomics blog. If good, clean, food is elitist, he argues, then it leaves out the vast majority of shoppers and thus creates a wedge in our communities. So you better watch out! Farmers markets are secretly destroying your neighborhood.

 

In countering this ludicrous assertion, I’d first ask, Where is the evidence that local foods are elitist? You won’t find it in McWilliams diatribe. He just assumes it… 

Gourmet Dirt  (scroll down link for article)

I remember the welcome smell of damp earth coming from one farmer’s potatoes at the Winter Farmers’ Market last February. It was the scent of terroir, the term wine growers use to describe the affect of place on taste:

Laura Parker, an artist and agricultural activist based in Northern California, asked a friend late last year to raise a 320-pound pig on his farm to see if its flavor would match that of the dirt it grew up on. In May, Parker and her friends butchered, slow-cooked and ate the pig while smelling soil from the same farm. At first, they were skeptical that they would recognize similarities between the dirt and the pig, which had been fed strictly local produce, bread and goat whey. But “it was harmony,” Parker says. Just to be sure, they tasted the pork while smelling soil from other farms, and it was obvious: in those other cases, there was no match. “Grassy” and “creamy” are common terms for wine tasting, but now they’re being used to describe flavors of soil. Parker has held many similar tastings — primarily in art galleries, free to the public — with fresh dirt from local farms. “Soil is the basis of everything we eat,” she says.

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December 13, 2009 by Debra.

Several people have asked me about preparing bok choy, one of the many seasonal greens to be found at the Winter Farmers’ Market. Braised with local cod also purchased at the market, this dish is a welcome break from heavy Holiday fare. The amount of liquid added will determine how soupy the final dish is — I like just enough to create a pool of broth around the greens and serving of fish.

Braised Cod with Bok Choy 

1 onion, chopped coarsely

1 clove garlic, minced or thinly sliced

1 to 2 tablespoons cooking oil or butter

2 large, or 4 to 6 small heads bok choy

1/2 to 1 cup white wine, stock or water

1 lb. cod fillet (or other white-fleshed fish, such as haddock), with a light coating of cooking oil

1. Prepare bok choy: cut across widthwise at 1 to 2 inch intervals. Discard root end and rinse to clean, leaving damp.

2. In saute pan, cook onion with oil or butter over medium heat until translucent. Stir in garlic, continuing to cook briefly.

3. Add bok choy and wilt slightly. Add enough liquid (white wine, stock or water) to cover bottom of pan, about 1/2 to 1 cup. Bring to simmer.

4. Place cod fillet on top of bok choy, season with salt and pepper. Cover pan and gently simmer until done, 5 to 10 minutes, depending on thickness of fish. The bok choy will be tender but with a little tooth left in the stalk pieces. Adjust seasonings.

May be served on its own, over crusty bread toasted and rubbed with garlic, or with celeriac and potatoes coarsely mashed together. If you’re feeling fancy, garnish with minced parsley or cilantro, or chopped scallions, and finish with a drizzle of chili oil. Makes 2 servings.

Notes: Other greens may be used in place of the bok choy, including mustard greens, chard, kale, Napa or Savoy cabbage. Sliced mushrooms and/or chopped scallions also work well with this dish, sauteed along with the onion.

Variation: Native shrimp is back in season! Substitute 1/2 to 1 pound peeled native shrimp in place of the cod. After bringing the bok choy mixture to a simmer, stir in shrimp. Continue to simmer without covering pan, occasionally stirring until shrimp is just cooked. Serve with a fragrant rice such as basmati or jasmine, simply steamed. The pale pink of the shrimp against the color of the bok choy is especially appealing when it’s seasonally bleak outside.

Leftovers: Combine any remaining fish and bok choy with celeriac-potato mash, and fry up to make fish hash. Serve with a poached or fried egg on top. We’ve yet to have leftovers when shrimp is in the house.

Posted in Market Notes, author: Debra, recipes | Print | 4 Comments »

December 13, 2009 by Sara Zoe.

Order your holiday ham, stock up on ground beef and sausage, of fill your freezer with fantastic ice cream for the winter! Details on these specials from Lasting Legacy Farm of Barrington, NH can be found on their website, llfarm.net

Lasting Legacy will also be at the next Holiday Farmers’ Market on December 19th at the Wentworth Greenhouses, more details on the market at www.seacoasteatlocal.org/winterfarmersmarkets

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December 13, 2009 by Sara Zoe.

One thing I am really learning this year - get them when you see them! With winter weather affecting when boats can fishing, my best bet is to buy them when I can and freeze them (they freeze beautifully) if I’m hoping to have them for a specific meal.

Dine on a winter delicacy: N.H. shrimp season is open

DURHAM, N.H. – Starting now and lasting all winter, Seacoast residents can enjoy an abundance of fresh northern shrimp, a sustainable local resource, and help support the N.H. commercial fishing industry.

Northern shrimp caught in the Gulf of Maine provide fishermen with an alternative to groundfish during the winter months when offshore fishing is more dangerous, explains Ken La Valley, commercial fishing specialist for N.H. Sea Grant and UNH Cooperative Extension. Northern shrimp move in close to shore during cold weather, allowing fishermen to stay in safer waters, conserve fuel and save their days-at-sea for groundfishing in better weather conditions. 
A growing interest in fresh, local seafood has brought about community-supported fishery (CSF) initiatives to the Seacoast and the new N.H. Fresh and Local seafood brand, said Ken La Valley, commercial fishing specialist for N.H. Sea Grant and UNH Cooperative Extension. Modeled after community supported agriculture, a CSF is a shore-side community of people collaborating with local fishermen to buy fish or seafood directly for a predetermined length of time. CSF shareholders give the fishermen financial support and then receive a weekly share of seafood caught during the season.
“The opening of the northern shrimp season means more economic opportunities for the struggling N.H. fishermen and a chance for seafood enthusiasts to enjoy shrimp,” La Valley said.
Currently, there are many ways to purchase the northern shrimp and support the local fishing industry. Individuals can join an eight-week shrimp CSF through the Yankee Fisherman’s Cooperative. Shareholders will receive five or 10 pounds of fresh shrimp per week (1/3-2/27) and may choose from several pick-up locations. For more information, please visit www.yankeefish.com.

Consumers, retailers and wholesalers may also buy directly from a NH fishing family.  The Anderson’s, a fishing family out of Rye, are selling shrimp in volume (100lb totes) directly from their boat, the F/V Rimrack (603-343-1500).
In addition, local fresh fish markets and winter’s farmer’s markets near the Seacoast will offer northern shrimp harvested by NH fishermen. Organizations such as Seacoast Eat Local offer information about eating locally grown and harvested food at www.seacoasteatlocal.org. To ensure that the shrimp is part of the N.H. Fresh and Local brand and harvested by a local fishermen, please visit www.nhseafood.com for a list of participating businesses.   

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December 10, 2009 by Debra.

A quick round up of the Winter Farmers’ Markets in the Seacoast area for the rest of December:

• Saturday, December 12 - Seacoast Eat Local Market at Exeter High School

• Sunday, December 13 - Newburyport at Tannery Marketplace

• Saturday, December 19 - Seacoast Eat Local Market at Wentworth Greenhouses, Rollinsford

• Saturday, December 19 - Newmarket at the Stone Church

• Sunday, December 20 - Newburyport at Tannery Marketplace

Newburyport Farmers’ Market: Every Sunday through December 20, 10 am–1 pm at the Tannery Marketplace.

Newmarket Farmers’ Market: Saturdays, December 19, January 16, February 20, March 20, 9 am–1 pm in the Stone Church.

Northwood Farmers’ Market: Finished for the season, visit the website for information for next year.

Rye Farmers’ Market: Resumes after the holidays. Saturdays, January 16, February 20, March 20, 11 am–2 pm in the Rye Junior High School*, 501 Washington Road, Rye. *Please note change in location.

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December 9, 2009 by Sara Zoe.

With the installation of a new pond for irrigation, Heron Pond is going to be able to expand their CSA share numbers for 2010, and they are already accepting registrations!

New Pond Brings New Future to Heron Pond Farm

Hello Heron Pond Family,

As 2009 comes to an end Heron Pond Farm has an eye on making the most of 2010. With CSA demand increasing and the general theme of the farm seem to be “grow more diverse crops” we needed a greater area that we could readily get water to. This will help us grow the type of crops our customers have been looking.

Additionally in order to stretch our seasons in an good way we will need to put up more greenhouses and cold frames. The biggest part of witch is the Haygrove tunnel project that we are looking to get going sooner then later. In order to make this kind of investment in cold frames we need to make sure that we had reliable water.

Read more and find the link to register on their website >

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December 9, 2009 by Sara Zoe.

From the December 5, 2009 market at Wentworth Greenhouses!

Seacoast Eat Local Winter Farmers’ Market, Dec 5, 2009 from Seacoast Eat Local on Vimeo.

Posted in Holiday Farmers' Markets | Print | 1 Comment »

December 9, 2009 by Sara Zoe.

From New Entry’s website:

Staring down old man winter

from New Entry Sustainable Farming Project

The New England winter is around the corner with its short days and cold temperatures - not the ideal conditions for growing vegetables. So what? New Entry is offering three winter skills workshops to help growers extend the season and keep busy until spring. The first is coming up in just two weeks:

Winter Growing and Hoophouse Workshop with Adam Montri, Michigan State University

DATE: Friday, December 18th

TIME: 9 am - 1 pm

LOCATION: Casey Family Services Conference Room (18 Palmer Street), Downtown Lowell, MA

Topics will include:- Structure Options and Selection- which hoophouse is right for me?- Site Selection and Preparation- Crop Selection, Scheduling, Harvesting, and Pricing- … And lots of Q&A and crop profitability discussion.

The course costs $15, checks made payable to: Community Teamwork. To register, please email nesfp@tufts.edu.

Adam Montri is an outreach specialist in the Horticulture Department at Michigan State University where he coordinates outreach efforts for the MSU Student Organic Farm focused on hoophouses/high tunnels and sustainable and organic production and marketing with both urban and rural farmers across the state of MI. Adam was one of the original student organic farmers while an undergraduate at MSU. He received his master’s degree in Horticulture from Penn State University where he focused on organic high tunnel tomato production. He and his wife, Dru, and daughter, Lydia, own Ten Hens Farm in Bath, MI. Check out Adam’s Hoophouse Blog here: http://hoophouse.msu.edu/blog/index.php.

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December 6, 2009 by Sara Zoe.

Perfect for Sunday dinner, Kellie Brook Farm will have fresh chickens at their farm stand today, Sunday December 6.

Coming up, they are taking pre-orders on Christmas turkeys running from 12-16 lbs at $3.90 lb.

They will also have smoked hams available for Christmas, running from 8-10lbs at $4.85 lb. Reserve ahead!

1024 Portsmouth Avenue, Route 33
Greenland, NH 03840
map
phone: (603) 702-0342
email: kelliebrookfarm@comcast.net
website: www.localharvest.org/farms/M13157

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