March 25, 2010 by Heather.

Newfields’ Own Produce is selling pastured chicken subscriptions for 2010! It’s simple. You just tell them how many chickens you want and when you want them and you’re good to go. They say their pastured chickens are “a uniquely delectable, wonderfully nutritious bird, available with liver, heart, and feet.”

Chickens will be available from late June to mid-October. The cost is $3.75 per pound and there is no money down and no obligation.

To learn more about their chicken subscription, read this announcement: Newfields’ Own Pastured Chickens 2010. 

You can also visit Newfields’ Own’s Local Harvest site http://www.localharvest.org/farms/M19751.

Posted in author: Heather, sources of local food, farms | Print | No Comments »

March 25, 2010 by Heather.

It’s officially spring, and this weekend there’s a lot going on to celebrate. To get yourself in the swing of things, head over to the UNH Greenhouse for their Open House on Friday and Saturday, March 26 and 27, from 9:00 a.m. to 4:00 p.m. According to their website, you can

take a tour of the greenhouses, purchase UNH-grown plants, and attend seminars on topics such as coping with garden insects, promoting beneficial insects in the garden, cooking with herbs, and more. Faculty and student researchers will present information on topics like strawberry wine, winter-sprouting broccoli, and growing sweet potatoes in New Hampshire.

For  more information go to UNH’s Discover(ing) Sustainability website.

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March 25, 2010 by Debra.

Having access to really fresh, local eggs means being able to enjoy certain dishes without the worry or concern that might accompany using industrially-produced eggs. This pasta recipe is similar to Pasta Carbonara, which traditionally calls for pancetta (similar to unsmoked bacon). Red onion takes the place of the pancetta, letting the delicate flavors of Spring eggs emerge. Duck eggs can also be used, making this dish an especially lush treat.

Pasta with Farm-Fresh Eggs

½ cup olive oil

1 large red onion, diced into ¼-inch pieces

1 cup white wine

4 farm-fresh chicken eggs or 3 to 4 duck eggs

1 tablespoon cream (optional)

1 cup freshly grated Pecorino cheese

1 pound bucatini or perciatelli (or other long pasta)

¼ cup flat-leaf parsley, cut into fine shreds

Salt and freshly ground black pepper

Grated Pecorino cheese for serving

1. In a large frying pan (14 inches), heat olive oil over medium heat. Add red onion and cook until soft and starting to brown, 7 to 9 minutes. Add white wine, bring to a quick boil, then remove pan from heat.

2. In separate bowl, beat eggs. Mix grated Pecorino and cream (if using) in with beaten eggs.

3. Cook pasta in salted water until al dente. Drain pasta, reserving a cup of pasta water.

4. Add cooked pasta to pan with onions. Place over medium heat, add eggs and cheese mixture to the pasta, and gently mix. Thin sauce with reserved pasta water if necessary. Watch carefully, the eggs should begin to cook but not scramble. After a minute or so, the mixture will become creamy. Remove pan from heat and toss with parsley, salt and generous amounts of black pepper.

Serve immediately, with additional grated cheese. Makes 4 to 6 servings.

Note: Recipe adapted from Holiday Food by Mario Batali. Adjust number of eggs to own liking. The original recipe calls for topping each serving with a fresh egg yolk, which is cooked by the residual heat of the pasta once it’s stirred in. Local fresh eggs are now available at the Winter Farmers’ Market from several vendors. Duck eggs may also be found at the farmers’ market through Yellow House Farm.

Posted in Market Notes, author: Debra, recipes | Print | 1 Comment »