September 22, 2010 by Debra.

Wild Miller Gardens will be offering freshly ground cornmeal at the Newmarket Farmers’ market this Saturday, September 25. They will be grinding it onsite from Flint corn — time for jonnycakes!

Flint corn from the Wild Miller Gardens will be ground into corn meal at the Newmarket Farmers’ Market this Saturday, September 25th using an antique corn sheller from the Newmarket Historical Society. This history laden corn meal will be offered to market goers freshly ground and ready for cooking.

 

Flint corn is zea mays indurata known as Indian corn or calico corn and the same species of maize. This corn is as hard as flint because each kernel has a hard outer layer to protect the soft endosperm. Flint corn has a low water content so it is more resistant to freezing than other vegetables.

 

Native Americans in New England and in the Great Plains cultivated this hardy corn. Flint corn was the only Vermont crop to survive the infamous Year Without a Summer in 1816 when snow fell in June and killing frosts descended throughout the summer months. New Englanders and specifically Newmarket Farmers’ Market patrons can now appreciate this hardy corn in such savory concoctions as Corn Pancakes a la Floriani and Creamy Polenta.

 

Joel Miller will use the antique sheller to shell the corn he grew on his farm and produce corn meal on demand at the market from 9 to 1.  He and his wife Annalisa are staples of the market and the first vendor to populate the roster of the market. They are sought after for their knowledge, amiability and fresh produce, garlic and pork.

 

The Newmarket Farmers’ Market is now in its second season with markets open every Saturday through October 9th nestled in the space between The Stone Church and the historical Stone School on Zion Hill.

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September 22, 2010 by Debra.

When in comes to soups, I like them thick and chunky, and rustic — the kind you almost need a fork to eat with. This simple chowder, a deconstructed version of the New England classic, fits all three criteria but is also elegant enough to serve to guests. Like most simple dishes, the success of this one begins with using fresh, local ingredients from both sea and earth, with the flavors deepening and becoming concentrated through oven-roasting.

Oven-Roasted Fish Chowder

1/4 pound salt pork or bacon, cut in 1/4-inch dice

1 large onion, thinly sliced

2 celery ribs, thinly sliced (mince leaves for garnish)

1 1/2  pounds all-purpose potatoes, peeled, and thinly sliced (4 cups)

Sea salt and black pepper, to taste

2 tablespoons fresh thyme or 2 teaspoons dried

1 large bay leaf

3 cups fish or chicken stock, or bottled clam juice

3 cups whole milk or half-and-half

1/2 cup dry white wine

2 pounds haddock or other lean white fish, in large serving pieces

2 tablespoons butter (optional)

1. Preheat oven to 400°F.

2. Cook salt pork in Dutch oven over medium heat until crisp and fat is rendered, about 10 minutes. Remove salt pork bits and set aside.

3. Add onion and celery to pan drippings and cook until beginning to soften, about 4 minutes.

4. Layer potatoes over onion mixture, sprinkle with thyme, and season with salt and pepper. Add bay leaf, and pour in stock, milk, and wine. Cover Dutch oven and bake for 35 to 45 minutes, or until potatoes are nearly tender.

5. Arrange fish over the potatoes, gently pushing them down into the cooking liquid. Top the fish with bits of butter (optional) and finish baking, uncovered, until fish is just cooked and potatoes are tender, 10 to 20 minutes.

6. Remove bay leaf and adjust seasonings. Use large spoon to transfer the fish, vegetables and broth to shallow soup bowls, try to keep fish in large pieces. Garnish with reserved salt pork bits and minced celery leaves. Serve with crusty bread.

Serves 6.

— Adapted from “The New England Cookbook” by Brooke Dojny

Notes: This recipe is easily halved for 1 pound of fish (in photo above). Except for a few of the seasonings, most of the ingredients are available from local sources. Since locally grown celery can be more difficult to find, I keep a patch of cutting celery in the herb garden.

Seacoast Eat Local will be at the Fishtival this Saturday, September 25, at Prescott Park in Portsmouth. Come visit us — we will have this as well as other recipes, plus a handout on where to find local seafood!

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September 22, 2010 by Debra.

This just in from the farmers at New Roots Farm in Newmarket:

The Great New Roots Farm Acorn Drive is underway! Troubled by a driveway and lawn filled with acorns? It’s a banner year for oak trees and the acorn crop is out of control. I have always been fascinated by Spanish acorn-finished pork.

 

Today I …was at the playground with my little boy and noticed that the ground was covered with acorns. It took ten minutes to gather a recycling bin’s worth. Thus, an idea was born. If the kids are driving you nuts (ha, ha), send them outside to gather a bag or bucket of acorns. We’ll collect them until the end of market season at the Portsmouth and Exeter Farmers’ Markets. The child or family who gathers the most acorns will get a tour of New Roots Farm and be able to meet all of our pasture-raised animals.

 

Spread the word!

 

— New Roots Farm, Certified Organic Veggies and Pasture-Raised Heritage Meats, Newmarket, NH

 

Contact New Roots Farm for more information >

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September 22, 2010 by Debra.

Jenness Farm in Nottingham will be holding their annual Harvest Festival and Open Farm Weekend on October 16–17. For more information, please visit their website >

ANNUAL HARVEST FESTIVAL & OPEN FARM WEEKEND

Join us on October 16 & 17, 2010 from 10 am - 6 pm both days for our Annual Harvest Festival and Open Farm Weekend. You are welcome to tour the entire farm and see all the goats, sheep, pigs, ducks, geese, guinea hens and chickens. There will be other vendors to shop with as well as tastings of goat milk cheese, goat milk fudge, cajeta (goat milk caramel), and local jams and jellies…all which will be available for sale.

We’ll have the famous cider donuts, hot mulled cider and apples also available for purchase.

And last…but not least…Rhun the frisbee dog will be here waiting to play with you. Don’t miss the fun as we only open up the entire farm twice each year. Hope to see you then.

You can contact us at (603) 942-8051 or email at lori@jennessfarm.com

Jenness Farm, LLC

77 Garland Road, Nottingham, NH 03290 

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