August 23, 2010 by Debra.

As part of NOFA-NH’s 2010 Summer Organic Garden & Farm Tours, a workshop on bread baking in an outdoor clay oven will be offered on Saturday, August 28: 

Bread Baking in an Outdoor Clay Oven Workshop

Bible Hill Farm, Bradford, NH

Saturday, August 28, 11 a.m.

 

This will be a great opportunity to participate in the process of baking organic bread in an outdoor wood-fired “Quebec” oven made of clay and brick. Tom Dunne of Bible Hill Farm got into outdoor bread baking after he saw a clay oven built by master builder Dale Hissler. Tom then learned about the process of baking bread in this kind of oven from a breadmaker/cheesmaker in Norwich, VT, who continues to bake bread under the sky using a community clay oven. Participants will shape up to 50 small loaves, and baking will occur in three separate batches. Everyone will take home a loaf of their making. Flavors on the list will include cheddar-serrano (chile), walnut, raisin-cinnamon, French and garlic herb breads. Participants can bring other ingredients to incorporate into their dough.

 

Tom said if you want to learn how to do the process from start, you can arrive at the farm at 6 AM when he will fire up the oven and mix the dough. Tom Dunne has been raising certified organic fruits and vegetables for 9 years, and has been baking bread for 3 years. If it rains, there is plenty of porch space and an awning to continue this workshop.

 

Directions: From South, take I 89 N. Take exit 9 for NH-103 toward Warner/Bradford. Turn right at NH-103 W. Turn left at Melvin Mills Rd. Take the 2nd left onto Melvin Rd. Continue onto Bible Hill Rd. Destination will be on the right.

 

Workshop is $10 for NOFA members, $15 for non-members (children under 18 no charge). To pre-register, or if you have questions or financial need, please contact Barbara Sullivan, Business Manager NOFA-NH (Northeast Organic Farming Association of NH) 4 Park Street, Suite 208 Concord, NH 03301 Ph: 603-224-5022 Fax: 603-228-6492 Email: barbara@nofanh.org.

 

Details at http://www.nofanh.org/node/140. Tours are held rain or shine (extreme weather will cancel).

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August 23, 2010 by Sara Zoe.

A Gravenstein Cider Press and 1669 Supper, August 29th, 4pm

The Gravenstein was introduced to western North America (California) in the early 19th century, perhaps by Russian fur-traders who are said to have planted a tree at Fort Ross in 1811. Its origins have been traced back to 1669 Denmark, although there is some evidence that the variety originated in Northern Italy. Now in America, this antique was the source of applesauce and dried apples for the troops in WWII and was declared an American heritage food by Slow Food USA and inducted to its ARK OF TASTE in 2005.

The dinner will feature a multi-course Gravenstein themed supper after guests participate in ‘a Gravenstein cider press’. Come enjoy just pressed sweet, tart and delicious organic orchard cider with supper:

The Evening’s Gravenstein Menu

Maine grown field greens tossed in a ‘just pressed’ Gravenstein cider vinaigrette with shaved heirloom orchard apple, applewood smoked walnuts, Great Hill farmhouse blue cheese and wildflower bee pollen.

Orchard cider syrup lacquered berkshire pork loin roast with farmstead local cheddar mashed Maine potatoes, spiced apple chutney and bacon-fat caramelized summer squash.

Apple pie with Shaine’s of Maine ginger ice cream.

Join us in celebrating this antique apple on August 29th

Cider Press, 4pm
1669 Supper, 5pm
$30/p (kids- $15) (plus applicable state tax and gratuity)

For reservations call:  207.459.4271

www.thenewenglandfarm2forkproject.com

info@thenewenglandfarm2forkproject.com

Dinner  will be held at Raven Hill Orchard, 255 Ossipee Hill Road, East Waterboro, ME 04030

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