Seacoast Eat Local

“If I could recommend only one thing people could do to improve their diet and feel healthier,
it would be to eat more greens.” ~Tracey Miller.

On Wednesday, May 19, 2010, from 7:00 to 9:00 p.m. Tracey Miller will be holding a class on spring greens. How to Pick and Prepare Spring Greens: Kale, Chard, Watercress, Arugula, and More will include dinner, recipes, and nutrition tips from Tracey, a certified health and wellness counselor from Institute for Integrative Nutrition. The fee for the class is $40 and you’ll learn the science behind preparing greens properly so they don’t taste bitter.

For more information see Tracey Miller’s website, http://traceymillerwellness.com/wellness/it%e2%80%99s-time-to-eat-spring-greens-learn-how-to-pick-and-prepare-them/, or download this flyer on the Cooking and Wellness Class, May 19, 2010.

Hickory Hill Farm, 281 Back Road, Dover, will be having an open farm on Saturday, May 15, 2010, from 12:00 to 5:00 p.m. There will be many great opportunities for family events, from picnicking (bring your picnic basket and blanket) to all the animals, including baby chicks, piglets, sheep, and horses.

Visit the farm’s website, http://hickoryhillfarm.org/, and if you’d like more details about the event, give them a call at 603.742.0553.

Our rhubarb is in its third year and, barely into the season, it’s making up for lost time by coming on fast and furious. With the return of the Portsmouth Farmers’ Market this weekend, I expect rhubarb will be one of its welcome features. Thanks to Cowgirl Goods for the tip and, without further ado, we offer you:

Roasted Rhubarb

1. Preheat oven to 350°.

2. Thickly slice 2 pounds of rhubarb and put it into a deep oven-proof pot.

3. Mix in 1/2 cup sugar, and 1/2 cup red or white wine.

4. Split open 1 vanilla bean and add it to the rhubarb.

5. Roast the rhubarb (uncovered) until very tender, about 30 minutes.

— Serve hot or cold. Makes 2 to 3 cups.

Note: Adapted from Canal House Cooking, Vol. 3. They recommend spooning it over thick yogurt, ice cream, pound cake, or on its own. I’m off to test milks for cheesemaking with fellow Cheese Chick, Lenore, and imagine it’ll also make a fine accompaniment to a nice scoop of fresh, homemade ricotta.