March 14, 2010 by Debra.

The York Community Garden will become part of the Town Farm, now being planned for the town of York:

New trails, gardens envisioned for York town farm — HDC hopes residents may apply for plots this spring

YORK — An ad-hoc committee of the Historic District Commission envisions gardens and trails at the Town Farm.

Before another summer growing season, the committee plans to present to the Board of Selectmen a process by which residents can apply for a plot of garden at the farm on Long Sands Road. There is currently no formal process, said Commission Chairman Bob Cutts.

“We’re just trying to get things organized and come up with a plan to proceed,” said Cutts prior to a Feb. 18 meeting on the project. “Right now, it sits there, not real attractive.”

The 2.5-acre parcel includes the York Community Garden, located just off Long Sands Road. There are several garden plots, a small dirt parking lot and an overgrowth of sumac trees. The committee plans to clean up the site by getting rid of sumac overgrowth, planting fruit trees, and erecting fencing.

An L-shaped strip of land owned by Central Maine Power runs through the property. It could act as a trail connecting Long Sands Road to Ridge Road, should CMP give permission for its use, said Cutts. The committee is in the process of asking CMP whether the public may use the land.

Committee members were pleasantly surprised to learn, after a January site walk, the Town Farm has more land than they had thought. A map of the land shows a square half-acre parcel next to the CMP land off Ridge Road. Committee member Russell Osgood, who works with a local 4-H Club, has expressed an interest in using this piece of farmable land for club members and as an education piece for the schools, in particular the Coastal Ridge Elementary School, said Cutts.

To read full article >

Posted in author: Debra, grow your own | Print | No Comments »

March 13, 2010 by Debra.

The U.S. Justice Department has announced that they will be investigating anticompetitive practices in agriculture, specifically the seed industry, which Monsanto dominates:

Rapid Rise in Seed Prices Draws U.S. Scrutiny 

 

During the depths of the economic crisis last year, the prices for many goods held steady or even dropped. But on American farms, the picture was far different, as farmers watched the price they paid for seeds skyrocket. Corn seed prices rose 32 percent; soybean seeds were up 24 percent.

 

Such price increases for seeds — the most important purchase a farmer makes each year — are part of an unprecedented climb that began more than a decade ago, stemming from the advent of genetically engineered crops and the rapid concentration in the seed industry that accompanied it.

 

The price increases have not only irritated many farmers, they have caught the attention of the Obama administration. The Justice Department began an antitrust investigation of the seed industry last year, with an apparent focus on Monsanto, which controls much of the market for the expensive bioengineered traits that make crops resistant to insect pests and herbicides.

 

The investigation is just one facet of a push by the Obama administration to take a closer look at competition — or the lack thereof — in agriculture, from the dairy industry to livestock to commodity crops, like corn and soybeans.

 

To read article > 

Also: 

Justice Dept. Tells Farmers It Will Press Agriculture on Antitrust

ANKENY, Iowa — The attorney general, Eric H. Holder Jr., traveled to the heart of Midwestern farm country on Friday to declare that the Obama administration was serious about rooting out anticompetitive practices in agriculture.

 

“Is today’s agricultural industry suffering from a lack of free and fair competition in the marketplace? That’s the central question,” Mr. Holder said.

 

He spoke at an unusual public meeting called to discuss the concerns of some farmers and ranchers that a few large companies had come to dominate many agricultural markets, controlling the seed that farmers plant and the milk they sell and the livestock ranchers raise.

 

Mr. Holder and the agriculture secretary, Tom Vilsack, who co-hosted the event, said their agencies would work together on antitrust enforcement.

 

To read article >

Posted in policy and legislation, author: Debra | Print | No Comments »

March 13, 2010 by Debra.

An August workshop may be far in the future, however, since this one promises to fill up fast, it seemed worth posting about now:

Posted in author: Debra, learning | Print | No Comments »

March 12, 2010 by Debra.

With sugaring season upon us, it seems the perfect time to get out the cast iron skillet and fry up some flapjacks. Serve them up with some sauteed apples, warm maple syrup and a side of smoky bacon as a way of celebrating!

Maple Griddle Cakes

2 cups flour

2 teaspoons baking powder

½ teaspoon salt

1 tablespoon maple syrup

2 eggs

1½ cups milk (plus ½ cup to thin batter)

2 tablespoons butter, melted (optional)

Butter or cooking oil for frying

1. Mix the dry ingredients together.

2. In separate bowl, beat the eggs into 1½ cups of milk, then stir in melted butter (if using). Gently stir this mixture into dry ingredients, mixing only enough to moisten flour; batter will be lumpy. Add more milk to thin batter, if desired.

3. Heat skillet or griddle over medium-low heat; skillet is ready when a few drops of water skids across surface before evaporating. Add a little butter; when butter foam subsides, ladle batter onto the skillet.

4. Flip pancake when bubbles appear in center of pancakes and bottoms are browned, 2 to 4 minutes. Cook until second side is browned, a few more minutes. Adjust heat as necessary to keep pancakes from burning.

5. Serve immediately or hold on an ovenproof plate in a 200°F oven for up to 15 minutes. Serve with warm maple syrup. Makes 4 to 6 servings.

Notes:

- Buttermilk or yogurt may be substituted for the milk. If using either, reduce the baking powder to 1-1/2 teaspoons, and add 1/2 teaspoon of baking soda.

- Do not add too much butter or oil to skillet, just enough to film the bottom.

- Batter can be prepared the night before and may be preferable, especially if using whole grain flours.

- Adapted from How to Cook Everything by Mark Bittman.

Posted in Market Notes, author: Debra, recipes | Print | No Comments »

March 12, 2010 by Debra.

A barn-sized thank-you to all who came out for CSA+CSF Day at the Winter Farmers’ Market in Rollinsford! After a couple of dark, frigid nights without electricity, it was cheering to spend the day with good company in a warm place, and enjoy a hot meal.

Many farms still have CSA openings available but they are filling up fast. Secure a spot with the CSA of your choice by signing up soon. If you still have some questions or missed CSA+CSF Day, come this Saturday to the Winter Farmers’ Market at Exeter — a number of those offering shares will be there.

A list of those who participated in CSA+CSF Day (with brief descriptions of each) and information on “Choosing a CSA” may be found on the Winter Farmers’ Market website.

Posted in author: Debra | Print | No Comments »

March 10, 2010 by Debra.

I’ve been enjoying experimenting with the locally grown and milled flour I bought from Moor Farm at the Winter Farmers’ Market earlier this season. So I was excited to come across information regarding a grain CSA being offered in nearby Massachusetts. Pioneer Valley Heritage Grains is the result of a partnership between Wheatberry Bakery & Cafe and The New England Small Farm Institute. This project was developed to explore the “challenges of producing, processing & marketing an emerging commodity.” The following describes what was being offered in last year’s share:

A full 2009 share ($300) is approximately:

• • 30lbs of wheat (spring and winter wheat)
  • 10lbs of black beans
  • 10lbs of oats
  • 20lbs of corn
  • 5lbs of barley
  • 6lbs of rye
  • 15lbs of spelt
  • 4lbs of emmer

Fine Print

• • A half share ($175) is half of the above quantities
  • Grains are unmilled for keeping quality.
  • Milling is available weekday afternoons at Wheatberry Bakery,
  • or a home sized mill can be used and cost between $50 and $200.

With locally grown beans already available and more locally grown wheat on the horizon, one can’t help but imagine that a grain CSA can’t be too far off from being offered here on the Seacoast!

Posted in author: Debra, sources of local food | Print | 2 Comments »

March 5, 2010 by Debra.

Our next Winter Farmers’ Market will be at Exeter on March 13th. That leaves a gap between area markets, however, there’s still local food available if you know where to look. Some possible sources include farm stands or shops that continue to be open during the winter, though sometimes on a reduced schedule:

- Brookford Farm: farm store open daily year-round, 24 hours

- Heron Pond Farm: farm stand open on weekends between winter farmers markets

- Riverslea Farm: farm shop open daily year-round, 8 to 6, and by appointment

- Lasting Legacy Farm: farm store winter hours Fridays 10 to 6, and by appointment

If you have a craving for something specific, check the list of vendors participating in our Winter Farmers’ Markets. Chances are they may have food available between markets, and can be contacted directly. Tip: Please call ahead for availability and visiting times.

Posted in Market Notes, author: Debra, sources of local food | Print | No Comments »

March 5, 2010 by Debra.

I grew up in was what was then considered an average-sized family of six, with parents from even larger families. They remembered living through the Depression and, in our household, food was not something that was ever wasted. Recently, my sister told me of a friend remarking on the fact that my sister’s family ate “leftovers,” implying that leftovers weren’t “fresh” and therefore somehow not “food.” I’m not certain where this belief came from or how it’s become common thinking but, intentional leftovers are a cook’s best strategy when eating locally on a daily basis.

In her previous book, The Tenth Muse: My Life in Food, Judith Jones describes what she did with the leftovers the week after a dinner party in a section called “The Nine Lives of a Leg of Lamb”. Her new book expands on this notion and, in addition to its focus on the idea of cooking for oneself, is equally useful for those interested in the forgotten art of how to cook for more than one meal at a time.

The legendary editor of some of the world’s greatest cooks, Judith Jones, talks about

THE PLEASURES OF COOKING FOR ONE

RiverRun Bookstore, 20 Congress Street, Portsmouth

Monday, March 8th at 7 p.m.

www.riverrunbookstore.com

We’re thrilled to be hosting legendary editor Judith Jones.  She has edited some of the world’s greatest cooks, including Julia Child and James Beard, and is the author of The Tenth Muse: My Life in Food. Her new book, The Pleasures of Cooking for One, is a book as passionate as it is practical.



Here, in convincing fashion, Judith Jones demonstrates that cooking for yourself presents unparalleled possibilities for both pleasure and experimentation: you can utilize whatever ingredients appeal, using farmers’ markets and specialty shops to enrich your palate and improve your health; you can feel free to fail, since a meal for one doesn’t have to be perfect; and you can use leftovers to innovate—in the course of a week, the remains of beef bourguignon might be reimagined as a ragù, pork tenderloin may become a stir-fry, a cup or two of wild rice produces both a refreshing pilaf and a rich pancake, and red snapper can be reinvented as a summery salad. It’s a fulfilling and immensely economical process, one perfectly suited for our times—although, as Jones points out, cooking for one also means we can occasionally indulge ourselves in a favorite treat.



Throughout, Jones is both our instructor and our mentor, suggesting basic recipes—such as tomato sauce, preserved lemons, pesto, and homemade stock—that all cooks should have on hand; teaching us how to improvise using an ingenious strategy of building meals through the week; and supplying us with a lifetime’s worth of tips and shortcuts. From Child’s advice for buying fresh meat to Beard’s challenge to beginning crêpe-makers and Lidia Bastianich’s tips for cooking perfectly sauced pasta, Jones’s book presents a wealth of acquired knowledge from our finest cooks. 

For more information about this event >

Posted in Market Notes, author: Debra, events | Print | No Comments »

March 3, 2010 by Debra.

Another new community garden joins the list of places to grow in the Seacoast!

A new community garden is starting this spring at the Urban Forestry Center (UFC).  The garden will have around 10 plots at 10′ X 10′ available, and some of those may be split in half if members want a smaller plot.  There will be an informational meeting held at the UFC in late March. If you are interested in joining this community garden, please email Jennifer Wilhelm at SeacoastEdibleLandscapes@gmail.com.

For directions to the Urban Forestry Center, 45 Elwyn Rd, Portsmouth, NH >

Posted in author: Debra, grow your own | Print | No Comments »

February 25, 2010 by Debra.

One of the easiest ways to begin eating locally and reacquaint yourself with the flavor of real food is with delicious farm-fresh eggs. Direct from the farm, you can actually taste the freshness. Production of eggs fluctuates with the seasons, and availability is again increasing with the approach of spring. Some of the vendors to be on the lookout for fresh eggs at the Winter Farmers’ Market include:

- Brookford Farm

- Field to Fork Farm

- General Butler Farm

- Harrison’s Poultry

- Hickory Nut Farm

- Jesta Farm

- Philip Nugent

- Sugermamma’s Maple Farm

- Touching Earth

- Yellow House Farm

Storage tips

To maintain freshness, bring them home quickly or keep them in a cooler in the car in warm weather. Refrigerate eggs immediately once you’re home. They will age more during one day at room temperature than a week refrigerated. Leave eggs in their carton; the carton helps to prevent moisture loss and absorption of refrigerator odors.

Note: Remember to save your egg cartons — many farmers recycle/reuse them, just ask!

Posted in Market Notes, author: Debra | Print | No Comments »