June 24, 2010 by Debra.

Next week’s edition of New Hampshire Chronicle will feature Eastman’s Fish Market  in Seabrook. Viewers will spend a day with Carolyn and Ed Eastman, and see the modern-day challenges of bringing local fish to market. A great chance to learn more about your local fishermen!

Commerical Fishing In The 21st Century

Fishermen have been making a living off of the NH coast since the days of the first settlers, but continuing that tradition amidst tightening regulations has been a huge challenge. Tonight we meet one fishing couple has become especially creative, in keeping the tradition alive. 

Monday, June 28, at 7:30 p.m. on WMUR. Please check your local listings.

Posted in author: Debra, eating locally in the media | Print | No Comments »

June 23, 2010 by Heather.

This week is an exciting one for farmers’ market openings.

Today, Rye Farmers’ Market held its first of the season. It will be open on Wednesdays until October 6, from 2:30 to 5:30 p.m.

Our 2010 summer market theme is “What’s for Dinner Wednesday.” Every Wednesday you’ll find delicious seasonal recipes as well as new and exciting dinner ideas at the market. All of the farmers’ market recipes will be listed on the Rye Farmers’ Market website at www.ryeturninggreen.com.

On Friday, June 25, the Deerfield Farmers’ Market will kick off its season. It will be open on Fridays until October 15, from 3:00 to 7:00 p.m. (except for Deerfield Fair weekend, October 1, 2010).

The Deerfield Farmers’ Market is under cover this season! Our new location is still the Deerfield Fairgrounds, but we will be inside the [lower level of the] new arts and crafts building.

On Saturday, June 26, Wentworth Greenhouses’s Summer Farmers’ Market will open. This market will be open until October 30, from 10:00 a.m. to 2:00 p.m.

Many new and returning vendors will be at the markets. New additions to the markets include locally raised mushrooms, grass fed beef, heirloom tomatoes, locally raised and dried beans, gourmet soups, coffees, specialty teas, as well as a locally caught fresh fish, including haddock, cod, lobster, even mussels and oysters, when available. For a full list of participating vendors along with links to their websites, please go to www.wentworthgreenhouses.com.

For a full list of summer farmers’ markets in Rockingham, Strafford, and York counties see our searchable web-based Seacoast Harvest.

Posted in author: Heather, farmers' markets | Print | No Comments »

June 23, 2010 by Debra.

Using milk in its unpasteurized state is one of the joys of learning to make cheese at home. With a just a little coaxing, raw milk readily transforms itself, unlike the myriad fixes that go into working with over-processed milk. As we often tell our students, it simply wants to become cheese.

Thus it is with great concern that we’re following Organic Valley’s recent decision to ban farmers that also sell raw milk directly to consumers. The reasons are unclear — other processors, such as Horizon Organic, do not prohibit their producers from selling raw milk — but the ruling is certain to affect local producers. In essence, members of the cooperative will now have to chose between selling raw milk to Organic Valley or to local consumers. Following are several links to help you find out more about this controversy:

• “Organic Valley Lays Down the Law on Raw Milk” by David Gumpert, reposted by the Northeast Organic Dairy Producers Association:

Last week, the board voted four to three to prohibit its member dairies from selling raw milk. “It’s not a fun issue here,” says George Siemon, the CEO. “Everyone on the board drinks raw milk.” It’s been the most bitter dispute in the enterprise’s 22-year history, he says.

The decision threatens to tear Organic Valley apart, or at least hamper its business effectiveness, by raising two major risks.

First, Organic Valley could lose a significant number of its dairy members. No one knows how many of its dairies sell raw milk, but 10% seems a conservative estimate, according to co-op insiders. That means 150 or 200 dairies, minimum, are selling raw milk…. A second concern is that Organic Valley’s anti-raw-milk stance could alienate significant numbers of consumers. Organic Valley has many loyal customers among the raw milk crowd, some of whom buy the co-op’s yogurt or cheeses in addition to drinking raw milk.

• With 36 dairy farmers in the coop, “Maine Organic Diary Farmers Question Raw Milk Ban” at Maine Public Broadcasting Network (MPBN):

“If Organic Valley really wants to get picky, there are an awful lot farmers who withdraw a can or two from their tank and either make cheese with it themselves or have another cheesemaker do something for them,” [Spencer] Aitel says. “I don’t think many of them are notifying Organic Valley that that’s happening, and if they wanted to get really nasty about it, they could drop every one of them, and that would probably be better than half.”

•  The Journal of Natural Food and Healing has posted the statement issued by Organic Valley on their raw milk decision:

“At the request of the membership at the co-op’s most recent annual meeting, the board wanted to end this drawn out raw milk debate, and they took the more conservative route, to prohibit the farmer-owners from being in the raw milk business. This decision will require all our farmer-owners who sell raw milk to choose one business or the other. This may end up being a boon for the raw milk movement in the states where it is legal. The Cooperative cannot condone the sale of raw milk in the states where it is illegal.

CROPP Cooperative is not against raw milk. We have let our farmers sell raw milk on the side for two decades. We have gone through a well vetted, inclusive process. It is now time for us to stand by our board’s decision.”

It has not gone without notice that Organic Valley, which was established 22 years ago to help save small family dairies, itself features raw milk in some of their own products such as raw milk cheese.

Posted in policy and legislation, Cheese Chicks, author: Debra | Print | 1 Comment »

June 18, 2010 by Heather.

UNH Cooperative Extension and 4-H are planning a youth agriculture field trip for August 10-13, 2010. But you don’t have to be a 4-H member to participate. Read their announcement to find out more:

Are you a teenager envisioning a career in agriculture? Are you interested in farming and the industries that support it? Do you want to learn more about organic farming, food systems, agribusiness, and financing?

Join the 4-H Agriculture Career Trip August 10-13 to western New York, to have fun, and learn how! The trip will explore career directions in the produce, dairy, and livestock industries, visit Empire Farms Days, and see some of the latest technology and techniques for farm management.
 
Mike Young, trip organizer and UNH Cooperative Extension 4-H Youth Development educator, said “I am excited about this trip because it provides an opportunity for a group of youth to explore a variety of organizations and business models within the context of a fun road-trip. While we certainly hope that some youth will take home some concrete ideas about how to proceed with a career in agriculture, most of all we are hoping to spark their curiosity about the incredible spectrum of possibilities.”
 
The trip is planned for August 10-13 with a cost of $150 per person including food, transportation and lodging. It is open to all youth, 4-H members and non-members, in New Hampshire, Maine and Vermont, ages 13 up. The reasonable cost or the trip has been made possible by funding provided by Farm Credit East, Stonyfield Farm, and the 4-H Foundation of New Hampshire.
 
For more information, contact: visit UNH Cooperative Extension’s 4-H Agriculture Trip web page at: http://bit.ly/4HAgTrip. or call Mike Young at (603) 679-5616.
 
Deadline to sign up is July 2. Register on-line at
https://www.events.unh.edu/RegistrationForm.pm?event_id=7311.
 
If Internet access is unavailable, call (603) 679-5616 for a registration form. Parents and leaders are welcome; the trip needs responsible and fun adults to volunteer as chaperones.
 
UNH Cooperative Extension provides New Hampshire citizens with research-based education and information, enhancing their ability to make informed decisions that strengthen youth, families and communities, sustain natural resources, and improve the economy. For more information and to learn about educational programs in Rockingham County or activities in 4-H Youth Development, call (603) 679-5616 or visit extension.unh.edu.

Here’s a flyer about the event as well: 4-H Ag Trip.

Posted in author: Heather, events | Print | 1 Comment »

June 17, 2010 by Sara Zoe.

The 3rd annual Barrington Farm Tour Day is coming up on June 27th. Farms will be open from 10am-4pm and there are 8 farms to visit this year! Download and print a map and farm descriptions (.pdf)

Participating Farms 2010

#1 Warren Farm
30 Warren Road, 868-2001
Offering fresh picked vegetables in season and “pick your own“ vegetables, berries and flowers.  We have fresh picked strawberries June thru October and handmade herbal soaps year round. Cut Your Own Christmas trees and handmade wreaths Nov -Dec. Tour the farm and eat strawberry deserts for a small  fee. Common sense, sustainable farm practices.
www.warrenfarmnh.com

#2 Sallie’s Fen Alpacas
97 Swain Road (come from route9)
Tour our alpaca farm. Meet our award winning livestock and cute crias (baby alpacas).  We
have been raising these beautiful relatives of the camel for show and for their luxurious fiber
here in Barrington since 1995.  Learn about alpacas, watch a hand spinning demo.  Available for purchase we have yarn grown and spun on the farm in a wide variety of natural undyed colors, as well as our hand painted options. We also have hand made scarves and hats made with our fiber, and New England made socks.
(603)664-2916.
www.sfalpacas.com

#3 Yellow House Farm
541 Route 202
We specialize in foundational breeds of heritage chickens, ducks, geese and turkeys for the
production of meat and eggs.  Gradually we are developing a permaculture model to complement our breed preservation and hatchery efforts.  We also cultivate many heirloom vegetables, fruits, herbs and flowers, combining beauty and production. At Yellow House Farm we are developing a curricula of classes and seminars for our friends and neighbors to promote our collective efforts to
create a more beautiful and sustainable local culture of awareness.  Come and Enjoy!!
www.yellowhousefarmnh.com

#4 Nippo Brook Farm
628 Mount Misery Rd.
Growing fresh vegetables in season, Nippo Brook Farm is committed to raising local food in a healthy and ethical way.  Come tour our beautiful vegetable fields and ask the farmer for tips and tricks to growing your own food!  Learn about heritage breed chickens and turkeys, and visit with the newest members of the farm, old fashion meat rabbits.
We look forward to seeing you!
Abram Pearson and Jessica Hebert
nippobrookfarm@gmail.com

#5 Castle Anam Cara “The Castle”
20 Hansonville Rd.
The noted medieval living history residence of David O’Connor (Lord Duncan) and Loretta Salazar (Lady Espringale).  In addition to stepping back in time 1000 years, you will see how committed David and Loretta are to solar, organic, self responsible and sustainable living: from organic food
production and food preservation to organic mushroom growing, heating and cooking with
wood and solar furnaces to irrigation with collected rain water. David is also the well known “Dr. Tomato” and partner in HEALTHY HOME HARVEST LLC - known for their organically grown vegetable and flower plants grown in their self built, fully insulated, petroleum AND bio-fuel free green house! Come see how you and your family can begin to move in a more self-reliant direction.
Please note you must sign a liability waiver to tour the grounds and Castle. (500 ft. from Greenhill Rd. intersection)
www.castleanamcara.com

#6 Profile Alpacas
345 Dry Hill Road
Enjoy the day while taking a tour of our farm and viewing our Alpacas.  Lear how their fiber is spun into yarn and what you can do with just the loose Alpaca fiber.  See examples in our new farm store.  Be sure to ask questions about how this fine fiber is so warm on those cold New England winter days!

#7 Lasting Legacy Farm
148 Second Crown Point Road
Come and enjoy this family farm that has been in existence since the late 1700’s. Raising farm animals as it once did for it’s family and neighbors we  are always learning about farming an environmental friendly way, allowing the animals to do what they naturally do using their individual assets to work with mother nature at her best.  Come and enjoy other aspects of agriculture here at Lasting Legacy.  Taste the bounty of flavor in our burger raised on our farm while you have lunch with us!!
www.llfarm.net

#8 Spring Harvest Maple Farm
220 Route 9 (Across from the police and fire station)
We are a producer of exceptional maple syrup and maple products. The sugar house will be open for tours and we will be available to answer questions. We will also have samples of maple syrup and other products. We have recently completed our second year of production with great success. The support from the local community is amazing and will allow us to expand for next season. Also, we
will have maple syrup, maple cream, and maple  candy available for sale. We look forward to
seeing you.

Sponsored by the Barrington Parks and Recreation Department

Download and print a map with farm descriptions (.pdf) to guide you throughout the day on June 27! 

Posted in events | Print | 3 Comments »

June 17, 2010 by Sara Zoe.

 Another great activity day in the line up over at the Dover Cassily Community Garden (and check out their new website, too!)

ALL ABOUT BUGS!  Children’s Activity on June 26th at 10:00am. This week we will be checking on and caring for existing plantings.  We will also be decorating “critter catchers,” collecting, viewing, identifying then setting free the beneficial bugs we find.

Children of all ages are welcome to participate in DCCG’s children’s program. No preregistration is necessary.  We will meet at the DCCG shed at 10:00am and walk out to the garden together.

More information at their website >

Posted in learning, events | Print | No Comments »

June 17, 2010 by Heather.

Today in the Eagle Tribune, Terry Date has an article titled “Apple forecast bright in Southern NH.” For this article, Date quotes a couple farmers from Rockingham County about the favorable outlook for this season. After very early blooms, followed by a May frost, concerns were high that the apple crop would suffer the consequences. But it looks like, at least in the southern part of the state, indications are good that the crop pulled through.

“I’ve got an excellent apple crop; we came through,” said Wayne Elwood of Elwood Orchards in Londonderry.

To read Date’s article, click here.

Posted in author: Heather, eating locally in the media | Print | No Comments »

June 16, 2010 by Heather.

The New Hampshire Farm to School summer newsletter is out. This edition has four great articles in it, as well as some great photos and links. There’s talk of shrimp tasting at Little Harbor School in Portsmouth, building a school garden in Andover, and more. 

To read the newsletter, just go here: http://us1.campaign-archive.com/?u=ce044ea3d72f324b2d8b462ad&id=485c3bcb0c&e=36ebe52b48 

And don’t forget you can visit the NH Farm to School Project at www.nhfarmtoschool.org.

Posted in author: Heather, Uncategorized | Print | No Comments »

June 16, 2010 by Sara Zoe.

Posted in Seacoast Harvest | Print | 1 Comment »

June 14, 2010 by Debra.

For Audrey at Pickpocket Farm, who probably thought I was crazy for ordering 10 not-so-small heads of bok choy, and let me have them anyway. And for those CSA members who might have bok choy piling up in their fridge—you know who you are—here’s what I did with them:

Heads 1–2: Cut up and braised with white wine, along with cod from Eastman’s CSF.

Heads 3–4: Dehydrated, one head cut up, the other left whole leaf. A way of preserving for wintery soups. See photos above, with notes following.

Heads 5–6: Cut up, blanched and frozen. Also soups or stews, goes well with chicken and rice added to the pot.

Head 7: Shredded and made into bok choy and radish cole slaw.

Head 8: Split, brushed with oil and grilled.

Heads 9–10: Preserved as spicy bok choy kimchee.

Which leaves plenty of bok choy bottoms leftover to do this with.

There, that wasn’t so hard now was it?

Notes on dehydrating: Steam blanching (1 to 2 minutes) worked well for a head of whole leaves but the cut-up ones blanched unevenly. Alternatively, blanch in boiling water. Chill the blanched leaves in cold water to stop cooking and set color. Drain and pat dry. Spread leaves out on drying racks or pan. I used an electric dehydrator set at 120° to 125°F for 10 to 14 hours, until the stalks were brittle. Be forewarned and use the dehydrator in a well-ventilated area, the bok choy may be pungent in a spinachy cabbagey sort of way while drying. Surprisingly, the leaves remained green when completely dried (see photo bottom right).

Posted in Market Notes, author: Debra, putting food by | Print | 1 Comment »