Archive for the ‘October 2008 Eat Local Challenge’ Category

October Eat Local Challenge

Friday, September 26th, 2008

October is National Eat Local Challenge Month, and Virginia over at Living the Local Life has a great post up about how she’s participating, ideas and resources for the challenge, and some great encouragement to boot!

October 10th dinner at Flag Hill Winery

Thursday, September 25th, 2008

Flag Hill Winery’s series of regional cuisine dinners, featuring ample locally sourced food, continues with a menu celebrating duck on October 10th.

The duck is from Yellow House Farm in Barrington! Pears from Mack’s Apples in Londonderry, other organic produce from Tuckaway Farm in Lee, bacon from Kelllie Brook Farm, and andouillie from North Country Smoke House.

Choices of:

  • Hot and Sour Duck Soup
  • Smoked Duck Salad
  • Jambalaya
  • Duck Crepes with Raspberry Wine Gastric
  • Baked Dumpling Squash
  • Poached Pears in Port

reservations are required. More information and online reservations >

Awesome lineup at Kittery Adult Ed!

Friday, September 19th, 2008

So many awesome local food related classes at Kittery Adult Ed this fall! Many will take place during the month of October, the national Eat Local Challenge Month.

 

Kittery Adult Education, Fall 2008 [.pdf]

 

For Adult Ed. information call 207-439-5896 or visit us at www.kitteryschools.org 

 

Considerations for Starting a Community Garden
Tues., Sept. 23rd, 7-8:00 p.m.
Interested in becoming part of a community garden? Jenny Isler, the
coordinator of the Community Garden at Strawbery Banke, will give a brief
history of Community Gardens and will discuss the considerations and
steps needed to start a community garden. Jenny Isler, is a horticulturalist at
Strawbery Banke and has been the Coordinator of The Community Garden
at Strawbery Banke for 5 years. She has been a master gardener since 1992
and is presently enrolled in an MBA Program at Antioch College on
Environmental & Organizational Sustainability.
Resident Fee: $8, $10 Nonresident
(psst … know of a community garden or want to find one in your area? We are collating this information at our website > )


Home Cheesemaking: Ricotta & Mozzarella 

Mon., Oct. 6th, 6 – 9 p.m.
You can learn to make your own unprocessed, local cheese right at home. This
introduction to home cheesemaking will get you started on making ricotta and
mozzarella cheese through a lecture and demonstration. We will cover basic
equipment and procedures, and may include yogurt and goat cheese as time
allows. Debra Kam and Lenore Smith have been exploring home cheesemaking over
the past year as part of eating locally.
Resident Fee: $15, $17 Nonresident, plus materials fee.


Preserving the Harvest: Heritage Poultry Haute Cuisine 

Two Nights of Heritage Poultry in the Flavors of Old Europe. How does one
cook heritage fowl? What are some of the traditional preparations that
Europeans have been enjoying for generations? What does one serve beside a
French hen or a roast goose? What comes after Duck a l’orange?
Heritage poultry farmer, Joe Marquette of Yellow House Farm in Barrington will
team up with Susan Tuveson, owner of Cacao Chocolates, cook extraordinaire,
and past host of the Portsmouth radio show, “Wine Me, Dine Me” for these
special evenings.
Classes will be held at Cacao Chocolates at 64 Government St. in Kittery.
Register early, space is limited.


Heritage Chicken, Roasting the Fowl of Medieval France and Ancient Rome 

Tues., Oct. 28th, 6-9 p.m.
Resident Fee: $50, $55 Nonresident
(includes cost of “heritage chicken” and other ingredients)


Heritage Duck and Goose, European delicacies 

Wed., Oct. 29th, 6-9 p.m.
Resident Fee: $55, $60 Nonresident
(includes cost of “heritage duck/goose” and other ingredients)


Practical Heritage Poultry: Getting the Most Out of Your Poultry! 

Thurs., Oct. 30th, 6-9 p.m.
Joe Marquette and Rob Gibson of Yellow House
Farm will show ways you can get the most out of
heritage poultry through the preparation of a roast
chicken and duck. There will be a demonstration of how
to roast, prepare stock, use condiments to enhance the flavors, and creative
suggestions for use of leftovers. Plenty of opportunity for sampling.
Resident Fee: $25, Nonresident Fee: $30
(includes cost of “heritage chicken” and other ingredients)