The Harvesting Hermit now has a website (www.harvestinghermit.com) where you can find out what delicious local food is on the menu – like house-cured ham and brie, locally raised pulled pork, breakfast sandwiches served all day, or how about a maple milkshake? Chef Ted is now offering pre-ordered pies and cakes for the holidays too. Check out their website, or stop by the cafe at 32½ Depot Square in Hampton, 603-967-4696. Down to the homemade pickles and chutneys, this place is all about locally grown ingredients!
Archive for November, 2010
The new schedule of classes has just arrived from Stone Turtle Baking & Cooking School in Lyman, Maine:
We hope that y’all had a great Thanksgiving. The weather in Maine is definitely moving towards winter you can smell snow in the air. It must be time to bake bread.
Attached is our January to June 2011 class schedule. We have Melissa Hodroff, who did a super Pies and Tarts class last session, coming back to do two classes both sound so good to eat. The Valentine’s Day class is of particular appeal - sweets for the sweetheart in your life, what could be better.
We also have Richard Miscovich returning to do a 2-day Bread Intensive Workshop. He is an incredible fountain of information about bread and shares so willingly. Whether you’re an novice, a serious home baker or a professional this is a unique opportunity to take your current skill level and really kick it up a notch.
New to Stone Turtle is Chef Robert Zeilinski. Chef Zeilinski is an Instructor at Johnson & Wales University where he teaches advanced cake decorating. Since cake decorating is a first time for us at Stone Turtle, we and Chef Zeilinski are looking for your input on the class content. Gum paste flowers and a spring bouquet have been suggested. Let us know what you would like the focus to be.
We hope you all have a happy and healthy holiday season and and great New Year.
For January June 2011 class schedule: jan-jun_2011_schedule-web.pdf
For more information about classes at Stone Turtle Baking & Cooking School, please visit www.stoneturtlebaking.com.
The U.S. Senate is expected to vote on the Food Safety Modernization Act sometime today this may be your final chance to make sure protections for family farms, local and organic producers are included in the new food safety bill. An op-ed piece by Michael Pollan and Eric Schlosser in today’s New York Times explains what’s at stake:
A Stale Food Fight
THE best opportunity in a generation to improve the safety of the American food supply will come as early as Monday night, when the Senate is scheduled to vote on the F.D.A. Food Safety Modernization bill. This legislation is by no means perfect. But it promises to achieve several important food safety objectives, greatly benefiting consumers without harming small farmers or local food producers.
The bill would, for the first time, give the F.D.A., which oversees 80 percent of the nations food, the authority to test widely for dangerous pathogens and to recall contaminated food. The agency would finally have the resources and authority to prevent food safety problems, rather than respond only after people have become ill. The bill would also require more frequent inspections of large-scale, high-risk food-production plants.
Last summer, when thousands of people were infected with salmonella from filthy, vermin-infested henhouses in Iowa, Americans were outraged to learn that the F.D.A. had never conducted a food safety inspection at these huge operations that produce billions of eggs a year. The new rules might have kept those people mainly small children and the elderly from getting sick.
The law would also help to protect Americans from unsafe food produced overseas: for the first time, imported foods would be subject to the same standards as those made in the United States.
You would think that such reasonable measures to protect the health and safety of the American people would have long since sailed through Congress. But after being passed by the House of Representatives more than a year ago with strong bipartisan support, the legislation has been stuck in the Senate. One sticking point was the fear among small farmers and producers that the new regulations would be too costly and the counter-fear among consumer groups that allowing any exemptions for small-scale agriculture might threaten public health…
Contact your local Senator and urge them to support the Manager’s Amendment and pass the Food Safety Bill:
- Senator Olympia Snowe, Maine
- Senator Susan Collins, Maine
- Senator Scott Brown, Massachusetts
- Senator John Kerry, Massachusetts
- Senator Judd Gregg, New Hampshire
- Senator Jeanne Shaheen, New Hampshire
“A Common Table” Gourmet Dinner December 3 & 4, UNH
“A Common Table” Gourmet Dinner
December 3 & 4, UNH
On December 3rd and 4th, the UNH Hospitality Management Advanced Food and Beverage Class will host A Common Table, a six-course gourmet dinner at Stillings Dining Hall.
Students, along with guest chef Evan Mallet from the Black Trumpet Bistro, will prepare the food from scratch and buy many of their ingredients from local farms. A few of the area suppliers include Brookford Farm, Garens Greens at Riverside Farm and Applecrest Farm.
All leftover food products will be made into stone soup by the students after the dinner and will be given to Cross Roads House in Portsmouth to feed those who also deserve a warm meal.
Hors doeuvres begin at 6:00 pm and dinner at 7:00 pm. To learn more or see the full menu, visit www.wsbe.unh.edu/gourmetdinner.
A delegation of 4 members from the Seacoast food community participated in Terra Madre last month, the bi-annual conference hosted by Slow Food. This year, the international gathering included Jean Pauly-Jennings from Meadows Mirth Farm in Stratham, John Forti, curator of HIstoric Landscapes at Strawbery Banke, Chef Evan Mallett from Black Trumpet Bistro, and Sara Hartley, a student in the Eco-Gastronomy program at UNH. Rachel Forrest at Seacoastonline.com spoke with them about their experiences:
Slow Food delegates bring back ideas, values from conference in Italy
A farmer, a chef, a horticultural curator and a student flew to Torino, Italy, last month to be a part of Terra Madre, a bi-annual conference held from Oct. 21 to Oct. 25 that began in 2004, a conference that brings more than 5,000 representatives from 160 countries together to discuss and introduce innovative concepts in the field of food, gastronomy, globalization and economics.
Naturally, they also tasted plenty of food.
The discussion also included their reflections on the question, “What did they bring back to the community?”:
Jean: I brought some beans back to try to grow some new varieties to see what happens. What was the most compelling thing for me was these beans are three different varieties from three different villages and they’re all white beans that took on a character all their own because of where they grew. There was always the same question there How do we make local food viable and affordable for everyone? It’s on everyone’s radar and it’s not going to get solved right away. Our food needs to be “Good, Clean, Fair and Ethical.” That’s a good foundation for moving forward.
John: We need to create the list of things that grow from our region and bring it back and help people grow the food in their back yard. The variety of things going on in people’s back yards from so many cultures. There are kumquats growing in yards in Italy, they just pull it out of their yards. We can do that. Maybe not kumquats but so many things.
Evan: One of the things I got out of it was looking at sustainable fisheries worldwide. Bringing in diversity is important to me as a chef. I want to play with as many kinds of food as possible but there are some fish I should not be playing with because they’re endangered. Fish native to Europe are going to Japan and there’s none left locally. In some places, 100 percent of the catch is going thousands of miles away and in these small European towns, they get packaged fish from Alaska to eat. There are thousands of species of edible fish in the Mediterranean Sea and only eight of them are consumed as staples in Italy.
As a chef, my approach to my menu now is that I’d like to prepare fish that people are afraid to eat and help them eat it, get people into the habit of eating it and help increase the biodiversity. If I say, “Sorry we don’t have cod today,” the customer needs to be able to say, “We get that” and try something new, whatever nature deals you.
From Nature’s Wonders:
This is a wonderful season to spend some time in the kitchen with your child or grandchild. Nature’s Wonders is offering some exciting cooking classes that your whole family will enjoy.
Cooking is a wonderful activity for children of all ages. It’s a great way to integrate math and literacy as well as a wonderful sensory experience for parents and children to do together. Join Nature’s Wonders for some holiday cooking. Call 436-6756 or email natureswonders@gmail for more information. Cost is $25. Space is limited to sign up now!
YOGA and HEALTHY SNACKS
Tuesday December 7 at 10:00 or 3:30
This is a great time to slow down , breathe and take care of yourselves. We will begin with some relaxing exercises and then talk about healthy foods as we make herb roll-ups and smoothies. Children will get to eat their snack as we listen to a story
Friday, December 10 at 10:00
We will make Hauska (a braided Czechoslovakian bread). Learn to make this tasty yeast bread, braid it and take it home to bake.
Tuesday, December 14 at 10:00 and 3:30
We will make ginger bread cookies and tell the story of the gingerbread boy. There will be cookies to eat and some to take home
Here’s the second in this series based on cooking seasonally with local foods. With the holidays fast approaching, it was a busy week. Turnip recipes needed testing as we got ready for the Winter Farmers’ Market. Weekend menus were especially inspired by ingredients from Saturday’s Winter Farmers’ Market.
We were also busy catching up in the garden, with a long list of chores to finish before the ground freezes. The weather has been distinctly colder, with night time temperatures in the low 30′s. Our garden is still providing for us with fresh arugula and salad greens, beets and their greens, kale, chard, and leeks, all under protective cover. The last planting of radishes has been pulled up, and we’ve finished harvesting the potatoes, carrots and celery root (celeriac). There was one last harvest of rosemary, marjoram and mint. The parsley, sage, thyme, and cutting celery continue to hang in there.
Note: Items in bold shows food that was either grown or produced locally; canned goods refer to home-preserved food. Pictured in photo: turnip pancakes, turnip and potato cakes with fried sage, and turnip and butternut squash soup.
Third week of November, 2010
- Roasted vegetables (cauliflower, carrots, brussel sprouts, red onion)
- Braised kale with mushrooms and garlic
- Brown rice
- Parsnip and bacon chowder
- Potato flatbread
- Rigatoni pasta (Valicenti Organico) with chickpeas, tomatoes (canned), garlic, rosemary and sage
- Mixed green salad
- Yellow Eye beans and turnips (recipe)
- Turnip and carrot slaw (recipe)
- Turnip pancakes
- Turnip and potato cakes with fried sage (recipe)
- Turnip and butternut squash soup
-Delicata squash baked with sausage, quinoa and kale
- Mixed green salad
- Roast cod with cherry tomatoes (canned) and potatoes (recipe)
- Sauteed beet greens and red onions
- Risotto with northern shrimp (frozen) and radicchio
- Mixed green salad
- Brunch: Cod and potato hash (from leftovers) baked with eggs
- Tomato salsa (lacto-fermented)
- Dinner: Pasta with duck eggs (recipe)
- Mixed green salad