Archive for the ‘Uncategorized’ Category

Locally Made Apple Boxes

Tuesday, March 30th, 2010

Greenfield Apple Box, in Greenfield, NH, is constructing apple boxes out of local on-site custom sawn lumber made from New England white pine. The sturdy boxes are good for apple storage and are great for displaying produce at farm stands and farmers’ markets. They produce a couple different sizes and are priced from $7 to $8, a price which drops with quantities of 20 or more. All sizes nest together for portability and easy storage.

Visit their website to learn more about this great local product.  

Spiller Farm: 116 years of family farming

Wednesday, March 3rd, 2010

It’s the time of year when it feels like spring will never come again. But have no fear, Bill Spiller started his tomato plants on Monday. Which reminds me, it’s time to pick a CSA!

Anna and Bill Spiller of Spiller Farm in Wells, Maine, farm about 130 acres with 30 acres in row crops, 4 acres in strawberries, 4 acres in apples, and 1 acre of raspberries as well as hay fields and 60 acres of pasture and woods. Their family has been farming in Wells since 1894. They’re easy to find, only minutes from Route 1, which will make it handy when you go to pick up your weekly CSA produce. Their CSA will be 18 weeks long, running from mid-June to mid-October, with participation costing $295. Visit the Spiller Farm Web site for more information on what they offer,

If Wells is just too far for you to travel and you’re looking for a different CSA there are plenty to choose from! This handy list of CSAs and CSFs that participated in our Winter Farmers’ Market CSA Day at Wentworth Greenhouses should get you off and running. 

Some additional information about CSAs and CSFs can be found at  

A Frugal Feast

Tuesday, March 2nd, 2010

The Seacoast Family Food Pantry will be holding a Frugal Feast this Saturday, March 6, 2010, at the Masonic Temple, 351 Middle Street, Portsmouth, NH (at the corner of Miller Avenue). The event begins at 5:00 p.m. with a silent auction and refreshments, followed at 5:30 p.m. by a family supper served in the tradition of local soup kitchens with local artists playing music in the tradition of street buskers. 

The Seacoast Family Food Pantry invites one and all to share this evening raising awareness and financial support to ensure that our neighbors and friends do not go hungry.

Tickets are $20 per person or $35 per couple while children under 18 are $5. A table for 8 can be had for $140; an absentee table sponsorship is $75.

For more information and to purchase tickets go to the Seacoast Family Food Pantry’s Web site,

Merrimack County Local Food Guide

Monday, March 1st, 2010

If you run a farm, restaurant, retail store, or other outlet for locally produced food within Merrimack County the Capital Area Farm and Community Connection (CAFCC) is looking for you. This spring, CAFCC will be publishing a guide to local foods in the Merrimack County area. The guide will be distributed for free throughout Merrimack County with an anticipated distribution of 12,000 guides.

Free listings in this guide are available. You need to complete a registration form by March 15, 2010. Paid advertisement and sponsorships are also available and welcome.

The registration form is available at the Merrimack County Conservation District Web site,, or by calling (603) 223-6023. Contact CAFCC coordinator Ruth Smith at if you need further information or want to take out an ad.

If you’re a farmer in Rockingham and Strafford counties, don’t feel left out; it’s time to submit your information for the 2010 edition of Seacoast Harvest.

Complete a form for the 2010 Seacoast Harvest at

Guidelines for who can be listed are found at

Winter Growing and Hoophouse Workshop in Lowell

Wednesday, December 9th, 2009

From New Entry’s website:

Staring down old man winter

The New England winter is around the corner with its short days and cold temperatures – not the ideal conditions for growing vegetables. So what? New Entry is offering three winter skills workshops to help growers extend the season and keep busy until spring. The first is coming up in just two weeks:

hoophouse3.jpgWinter Growing and Hoophouse Workshop with Adam Montri, Michigan State University

DATE: Friday, December 18th

TIME: 9 am – 1 pm

LOCATION: Casey Family Services Conference Room (18 Palmer Street), Downtown Lowell, MA

Topics will include:- Structure Options and Selection- which hoophouse is right for me?- Site Selection and Preparation- Crop Selection, Scheduling, Harvesting, and Pricing- … And lots of Q&A and crop profitability discussion.

The course costs $15, checks made payable to: Community Teamwork. To register, please email

Adam Montri is an outreach specialist in the Horticulture Department at Michigan State University where he coordinates outreach efforts for the MSU Student Organic Farm focused on hoophouses/high tunnels and sustainable and organic production and marketing with both urban and rural farmers across the state of MI. Adam was one of the original student organic farmers while an undergraduate at MSU. He received his master’s degree in Horticulture from Penn State University where he focused on organic high tunnel tomato production. He and his wife, Dru, and daughter, Lydia, own Ten Hens Farm in Bath, MI. Check out Adam’s Hoophouse Blog here:

The Monthly Munch on Dover School Food

Friday, October 30th, 2009

Dover Public School District is trying a new method to communicate positive school food initiatives. UNH Nutritional Science Field Experience student, Erica Siver researches, writes and submits her column titled Monthly Munch to all district school newsletters–most are online editions. The district also posts Erica’s work on the district site and Edline, a parental resource.  

Monthly Munch

by Erica Siver

Dover school food launches forward. The spork is out as dark leafy greens are in! A superior utensil, the fork, is a much needed vessel to get heftier lettuce from plate to mouth. One of our heroic UNH Nutritional Science Field Experience students has been in the trenches with cafe staff, working in unison to assemble a salad bar offered weekly for lunch at Dover High School. The salad excursion will offer healthful greens like spinach, many different vegetable and bean options and a yogurt bar with granola and fruit toppings. The salad bar will be open every Friday. Food service already has a wrap-style bar in place every Thursday and the salad bar is an extension of an ongoing attempt to offer less processed school food. And of note, all schools will be switching to ‘green’ trays and dishes in the next month. The trays are compostable and recyclable. Mark Covell, Food Service Director, is currently applying through the State to institute three after school snack programs. The snacks will be provided to the 21st CCLC Program at Woodman Park Elementary school afternoon program, the General Education Development Options Program at the McConnell Center  and the after school program located at the Seymour Osman Community Center. In total it will provide healthy snacks such as fresh fruits and vegetables, 100% juice products, milk, whole grain crackers and breads for approximately 150 students if approved by the State. Check back next month for more nutritious tidbits.

Author Mollie Katzen Joins University of New Hampshire for a Simply Southern Experience

Monday, October 26th, 2009

Durham, NH, October 25, 2009– Mollie Katzen, award winning author of the famed Moosewood Cookbook, embraces the work of University of New Hampshire (UNH) hospitality management students for Simply Southern, a Gourmet Dinner to be held November 20th and 21st, 2009. The theme reflects the regional distinction as well as the simple, warm pleasure of fine food and drink, hospitality and good company. Mollie’s newest book get cooking. will be available for sale and a book signing will take place during the cocktail hour from 6 to 7 o’clock in the evening.

Mollie Katzen’s visit to UNH combines the Gourmet Dinners, a campus lunch cooking session with University Dining and book signing. She is also a new member of the EcoGastronomy advisory board—the first dual major of its kind offered in the country.

The students enrolled in the Advanced Food and Beverage Management course embrace the challenge of creating a fine dining, nonprofit venture. The time-honored Gourmet Dinners, dating back twenty-five years or more, give students a glimpse of what is to come after graduation, as they take full responsibility for budgeting, service standards, marketing, sustainable practices and ethics surrounding a high-end event. And the students are expected to develop a theme and menu that will capture guest interest within a targeted demographic.

Six of approximately 20 students are chosen for executive leadership and the remaining become mid-level management. The preparatory experience smoothes the transition as students rise to upper management in hotels, inns, food establishments or other hospitality positions. The executive and management teams dedicate an immense amount of time, nearly 15 hours a week outside the classroom—often difficult for a full-time student.

Simply Southern, The Heart of Hospitality will feature six courses of southern-inspired dishes with local ingredients as available, while capturing the excitement surrounding Mollie Katzen’s visit to UNH.

The dinner will take place at Stillings, 20 Ballard Drive, Durham, NH, on November 20, beginning with a cocktail hour and book signing at 6 o’clock and dinner to follow. Tickets are $50 and can be purchased online at .

Take the night off! Eat amazing local food and support UNH students.

Thursday, September 24th, 2009

UNH Gourmet Dinner Provides Industry Experience Beyond Academia with a Local Mindset

Department of Hospitality Management presents first Gourmet Dinner fall semester 2009, to give students the opportunity to showcase fundamentals learned at the Whittemore School of Business and Economics 

Durham, NH, September 20, 2009– University of New Hampshire (UNH) students embrace the challenge of creating a fine dining event on a budget as a nonprofit venture. Every semester, Advanced Food and Beverage students in the Hospitality Management program organize two gourmet dinners that serve between 100 and 200 guests each night.

The experience gives students a glimpse of what is to come in their future after graduation, as they take full responsibility for budgeting, service standards, marketing, sustainable practices and ethics surrounding a high-end event. The exercise is a project that accompanies an intensive capstone lecture. And the students are expected to develop a theme and menu that will capture guest interest within the targeted demographic.

Students in the advanced class are chosen for executive leadership while the remaining class members become mid-level management. The method is preparatory for real life as the students graduate and transition to upper management in hotels, inns, food establishments or other hospitality positions. The executive and management teams dedicate an immense amount of time, nearly 12 hours outside the classroom, which is difficult for a full-time student.

Introductory and intermediate hospitality freshman and sophomores work for the juniors and seniors as servers and beverage attendants. Back-of-the-house kitchen staff, from the hospitality basic culinary course, join the mix for class credit.

“We’re finding team work to be the crucial ingredient to the success of the dinner. When working with a team of different skill levels, you face large challenges especially for an event of this caliber,” notes Executive Chef Kristin Jones.

The first dinner this semester, Season to Remember, a Gourmet Homecoming Celebration will feature six courses of harvest-inspired, local when available, dishes, while capturing the excitement surrounding Homecoming weekend at UNH.

The dinner will take place at Stillings, 20 Ballard Drive, Durham, NH, on October 9, beginning with cocktail hour at 6 o’clock and dinner to follow. Tickets are $50 and can be purchased online at

The Department of Hospitality Management at UNH combines business fundamentals as well as classes geared toward the service industry sector. Hands-on education proves to be a strong and integral part of the experiential and academic curriculum.

In memory of —

Monday, August 24th, 2009

Sad and shocking news. We are mourning the death of Gordon Barker of Barker’s Farm in Stratham. Gordon Barker was a great farmer, a great friend and father, and a community leader whose work made a significant impact. I can think of no better tribute to his memory than the ability of our community to help conserve working farmland through donations to Southeast Land Trust, as requested by the family:

Gordon Lindane Barker

9-16-1958 to 8-21-2009

Loving husband and father, with a passion for life, family and his community.  He is survived by his wife Edith Barker and daughter Forrest Grace Barker, his brother Bruce and wife Janice and brother Eugene and partner Donna. He was the son of C. Warren and Grace Hayden Barker.

Gordon, his wife and daughter owned and operated Barker’s farm on Portsmouth Ave. in Stratham, NH. He was a graduate of Exeter High School and the University of New Hampshire.

An avid cyclist, reader and traveler, Gordon’s love of life touched all he met…

Gordon was an active member of the Stratham community where he served as Town Selectman, member of the Stratham Planning board, member and past chair Stratham Conservation Commission, Trustee of the town of Stratham Trust Fund and President of Stratham Park association. He was a delegate for the Farm Bureau and a driving force for the preservation of open space in Stratham.

All are invited to celebrate Gordon’s life at the Barkers farm from 4 pm to 7 pm Wednesday, August 26th.

In lieu of flower donations to Southeast Land Trust of New Hampshire are appreciated. Please visit and reference in memory of Gordon Barker.

Arrangements: Stockbridge FH

Harvest Help Wanted at Apple Annie

Sunday, August 23rd, 2009

Apple Annie is looking for one, two, or three people for at least 8 hrs. a week (20 or more hrs. a week total), from just after Labor Day for 6 to 8 weeks, to pick apples, make cider and perform other garden tasks. Hours flexible to fit your schedule; pay $10 an hour. Apple Annie is a small, low-spray orchard in Brentwood (see our listing at


Call 778-8881 or e-mail to learn more or to set up an interview.