June 10, 2011 by Debra.

With a long, drawn out spring this year, we’re still enjoying some of the season’s ephemeral greens, such as pea greens and asparagus. Catch them at the farmers’ market while you can, as their appearance is brief and fleeting, and create a meal that satisfies cravings for something tonic and light, but also luxurious.

Pea greens, also known as pea shoots, can sometimes be found referenced in European gardening books, but are more widely known as in Asian cuisines. Traditionally, pea greens are the first leaves and tendrils of the snow pea plant, with the small white blossoms or buds sometimes included. When harvested while young, they are still tender enough to be eaten raw, as in a salad or as a garnish. They may also be used in soups, quickly steamed or stir-fried, or barely wilted with a bit of olive oil and garlic.

To prepare pea greens, remove any coarse stems, rinse quickly under cold water, drain and spin-dry. Pea greens are extremely perishable; once you’ve brought a tangle of them home, plan to use them within 1 to 2 days of purchasing. Though considered a spring delicacy, pea greens make a return in fall when planted for a late harvest.

Tasting very subtly of peas, the greens go well with other delicate flavors. I wanted to make something that brought out their brightness, and improvised a kind of pesto based on this scallion oil. I used the pesto to dress some fresh locally-made pasta (from here or here), and finished the dish with a scatter of toasted pine nuts. Served alongside some simple oven-roasted asparagus and a wedge of lemon from a friend’s indoor tree made for a meal worth waiting all year for!

Pea Greens Pesto

4 cups pea greens (about 4 large handfuls)

A couple of scallions or chives

1/3 – 1/2 cup olive oil (determines amount of pesto)

A squeeze of lemon juice or, alternatively, a few leaves of lemon verbena

Pinch of salt

- Toss everything in a blender or food processor, and process until silky smooth.

- Adjust consistency of sauce by adding more greens or oil; it should be looser than a traditional basil pesto.

- Keep a light hand when seasoning to keep the flavors fresh. Too much salt will dull the taste, as will adding any cheese.

- This pesto can be made ahead of time, but do use it the same day when the flavors are most alive.

- Next time, try pairing the pea greens with some mint or green garlic in place of the scallions.

Note: To oven roast asparagus, wash and break off tough part of the cut ends. Spread the spears on a shallow baking pan, drizzle with some olive oil, and rub it in to make sure the asparagus are evenly coated. Place the pan on a rack set close to the broiler, and broil until the asparagus are tender and starting to get crackly at the tips. To save myself from burning them, I usually roast the asparagus before tackling the rest of the meal, and set them aside once they’re done. For seasoning, a bit of salt, maybe some lemon juice, is really all you need.

Via Kitchen Gardeners International, an entire website devoted to pea shoots, with recipes: www.peashoots.com.

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June 10, 2011 by Debra.

This week’s selection of Choice Bits keeps closer to home — read about a new bison farm in Berwick seeking to use ranching as a way to foster community; how new federal rules affect the local fishing industry; and a new venture called Northern Girl that will process local produce:

Grass fed and growing: Berwick farm showcases bison and a theater

Within three months, the two friends had plans to turn Guptill’s family farm into a working bison ranch. But more than creating a bison farm, they envisioned a intentional community where people would come together to create sustainable agriculture, an educational center and a local marketplace for culture, food and the arts. ”We were talking about it one night in Boston over a six-pack of Sierra Nevada, and it just seemed to make a lot of sense,” said Guptill…

 — Fosters

NH fishermen say they’re sinking under new federal rules

“For years it was suggested that fishermen redirect their efforts, and we did that, and a lot of us are paying for it because we didn’t have a history,” said Padi Anderson, founder of the nonprofit organization Granite State Fish and wife of Rye fisherman Mike Anderson.

— Union Leader

Natural Foodie: Dealing with the desire for locally-sourced veggies

Sisters Marada and Leah Cook, who run the Crown O’Maine Organic Cooperative distribution company, make their living selling locally grown and raised foods, and often serve as de facto spokespeople for Maine’s local food movement. But Marada has a confession to make: “I’m a mom, and I buy baby carrots from California every week.”

 

— The Portland Press Herald

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June 10, 2011 by Debra.

4-H is holding their annual Goat Clinic on Saturday, July 16th, at the 4-H Youth Center in New Boston, NH. Sign up soon for a day of hands-on activities involving raising and showing goats. If in need of a goat, contact them about the possibility of borrowing one!

4-H Goat Clinic

4-H Youth Center, 15 Hildale Lane, New Boston, NH

Saturday, July 16, 2011

9 a.m. – 4 p.m.

$10 per participant, space limited

A 4-H Goat Clinic will be held on Saturday, July 16 at the 4-H Youth Center in New Boston. All counselors and staff are volunteers with knowledge in raising and showing goats. The day’s program will include hands-on activities involving hoof trimming, clipping, fitting & show, and fun activities. A mock show will be held at the end of the day.

 

Each participant needs to bring a goat (owned or borrowed) to the clinic, as well as bedding, feed and equipment, proof of Rabies vaccination and 4-H animal approval form. All goats must be born by March 10, 2011 and had a Rabies vaccination at least 30 days before the clinic (all goats must have had their vaccination with in the last year). All goats will be checked upon arrival for sore mouth, pink eye, and other contagious or infectious diseases. If your goat does not pass inspection, you will be asked to take it home. (Contact Jolee Chase about borrowing a goat.)

 

$10 per participant, space is limited so registrations are due as soon as possible. Payment due July 10th.

 

More detailed information will be sent to all registrants. For more information, contact Jolee Chase at 603-641-6060 or jolee.chase@unh.edu.

For flyer and registration form:

http://library.constantcontact.com/download/get/file/1103196797836-284/Goat+clinic++2011.pdf

For more information: http://extension.unh.edu/events/index.cfm?e=app.event&event_id=23708

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June 10, 2011 by Debra.

The next Twilight Meeting of the York County Farmers’ Network will take place at Anderson Farm in Dayton, ME, on Tuesday, June 14th. The focus of the evening will be a tour of this diversified commercial vegetable operation.

YCFN Twilight Meeting, Potluck Supper and Tour

Anderson Farm, 77 Buda Rd., Dayton, ME

Ed LeBlanc, host

Tuesday, June 14, 2011

5:30 p.m. potluck supper; 6:30 p.m. tour

Join the network for a potluck meal and tour of the farm’s vegetable operations. Please bring folding chairs, dishes and silverware for your own use.

 

Anderson Farm is located a short distance north of Route 5 in Dayton, about 25 minutes from Alfred.

 

Contact: Becky Gowdy, 207-324-2814 or 1-800-287-1535, or rebecca.gowdy@maine.edu.

For more information: www.ycfn.org

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