It’s that time of the year when our chickens start producing eggs with orange yolks. That’s because our chickens love the tiny bright coral-colored shells of Pandalus borealis – a.k.a. northern pink or Maine shrimp – as much as we love the tender, sweet flesh inside them. The best things about these tiny crustaceans (besides their great flavor), is that they’re just about the only shrimp you can buy that are harvested both sustainably and locally.
Though you might find the larger shrimp imported from Asia appealing, keep in mind that shrimp farming in places like Vietnam has wiped out huge swaths of traditional rice paddies, as well as fragile wild ecosystems like mangrove swamps. Too, these shrimp have to travel thousands of miles and many days to reach U.S. markets and are likely to have been frozen.
Northern shrimp, on the other hand, are, for the most part, harvested with trawlers that have been redesigned in recent years so they don’t do as much harm to the fish stocks as the old-style trawlers did. And because they’re caught off the New England coast, the fresh shrimp can reach local markets quickly.
Archive for January 27th, 2010
The Sweet Life: It’s shimp season in Maine, and here’s the scoop on what makes the northern pinks so deliciousWednesday, January 27th, 2010
The University of New Hampshire sponsors a Sustainability Internship Program, a new but already vital source of grassroots people power for Seacoast organizations involved in sustainability issues. We are fortunate to have three interns from this program joining us this semester. Hillary started her internship with us in the Fall and has been a integral presence at all of our Winter Farmers’ Markets; more about Hillary can be found in a recent post on the Office of Sustainability’s blog. Sarah and Michelle are our newest interns, all of whom, in addition to other projects, will be aiding in our annual update of Seacoast Harvest. A big welcome to Hillary, Sarah and Michelle!