Seacoast Eat Local

MOFGA (Maine Organic Farmers and Gardeners Association) sponsored a Commercial Kitchen Licensing Workshop in December, however, the workshop sold out before it could be posted here. This workshop is being offered again in April — If you are interested in home-food processing for resale, do consider signing up early:

Commercial Kitchen Licensing Workshop

Thursday, April 8, 2010

Royal River Natural Foods, Freeport, ME

Designed for farmers and others interested in home-food processing for resale. Workshop will be held from 10 a.m. to 3 p.m. The morning panel presentation will be moderated by Cheryl Wixson, MOFGA’s resident chef. Licensing requirements, food safety, and liability insurance will be covered by panel members, including: a representative from the University of Maine Cooperative Extension; Russell Libby, Executive Director of MOFGA; and a representative from the Maine Department of Agriculture. The afternoon program will be dedicated to a discussion of labeling requirements and organic certification requirements with Kate Newkirk, Associate Director MOFGA Certification Services LLC; and a round table sharing of experiences. Registration fee: $25 for MOFGA members and $35 for non-members. Please note: Lunch is not included in this workshop, but is available for purchase at the venue. Register.

From their newsletter:

by Sarah Grant, food writer for the York Independent

Winter Farmers’ Market
So, on Saturday, Dec.19, I finally got over to the indoor winter farmer’s market held at Wentworth Greenhouses just across the border in Rollinsford, N.H., and I was blown away by the enormity, diversity and stunning quality of the whole thing!
Housed in one of the largest greenhouses were so many of the very best farmer/artisanal vendors in the seacoast area. The biggest surprise was all the freshly harvested vegetables I found—organic no less—and other fresh products such as pasture raised, heritage breed meats; fabulous Silvery Moon cheeses from their contented, all grass-fed cows; maple syrup products; freshly caught seafood; raw milk and cream from grass-fed Jersey cows; goat cheeses and yogurts; teas and an endless list of goods and other consumables made with locally grown materials/ingredients. The prices are excellent because you are buying directly from the artisan.
Do yourself a favor while supporting our local farmers through the winter and mark your brand new 2010 calendar with all the dates of this spectacular market sponsored by Seacoast Eat Local. read the full article: yorkindependent.pdf

SEIZE THE MAINE SHRIMP SEASON
They are the size of a salad shrimp but their rich, meaty texture and flavor are much closer
to that of their cousin, the Rock Shrimp.
It is winter, which means it is also Maine shrimp season. Maine shrimp live only in the Gulf of Maine. They start their five-year lives as males and mature into females. Maine shrimp are a vital link in the food chain as consumers of plankton and sea-bed invertebrates and are in turn eaten by Hake, Cod and Mainers. Maine shrimp were overfished almost to the point of extinction in the 1950s and ’60s, but now—thanks to brief, well-controlled shrimping seasons—they have rallied back to moderate numbers. Our sweet, delicately pink winter miracles are super easy to prepare and are packed with vitamin B12 and niacin. Shrimp are also a good source of vitamin D and trace minerals. They are a fabulous source of low fat protein and are not treated with preservative like the big boys from Thailand. read the full article: shrimpwintermarkets.pdf

Chick Farm sends a note that they will have fresh chickens available this week as well as frozen birds. Order via email: rstanley1@maine.rr.com

Chick Farm
Rick & Marilyn Stanley
19 Waldo Way
Wells, ME 04090
map
phone: (207) 985-2787
email: info @ chickfarm . com
website: www.chickfarm.com