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(Keene, New Hampshire)
Get Fresh, Pick Local
[ Member listing ]
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Monadnock Localvore E-Newsletter
October 2009
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October Localvore Topics:Mooo-ving Into Fall With
Gleaning & Grass-Fed Animals
Gleaning:
Grass-Fed Animals:
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Monadnock Localvore Project
Gleaning Workshop
Sunday, October 4, 2-4pm
Alyson's Orchard, Walpole
This is our last workshop for the 2009 Growing Season! Help share local food throughout our community - join us to pick apples at Alyson's Orchard and learn more about gleaning.
Theresa Snow, Program Director of Agricultural Resources for the
Vermont Foodbank, will share her experience in organizing the
Foodbank's Gleaning Program statewide: Salvation Farms and Post Oil Solutions will share their gleaning efforts in the southeast region of Vermont.
Gleaning is the harvesting of excess
or unmarketable produce from a farm and distributing it to those in
need. Participants will learn about gleaning initiatives in New
Hampshire and Vermont while connecting with others who are passionate
about local food, farming, and building a healthy community where
everyone has access to fresh local food. Read more about gleaning.
This workshop is free but donations are accepted. Click here to register
or call     603-352-5063 .
Legacy:
Generations of Family Business
Tuesday, October 27, 7pm
Stonewall Farm in Keene
A 30-minute documentary by Jim Howard "Legacy -
Generations of Family Business" will start the forum. Jim will then
lead participants in a discussion to compile practical ideas and
actions individuals can take to increase support for multi-generational businesses. To register for this event, click here or
call 603-352-5063. | 
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Bo-Riggs Cattle Company 469 South Rd
Sullivan, NH 03445
brcc@myfairpoint.net
603...Article by Jan Sevene
What are the
advantages to buying beef locally? In
particular, it is the assurance your family is consuming safe and nutritious
food. What is a sound way to help ensure this?
According to Tiffany Briggs of Bo-Riggs Cattle Company, it is in knowing
the farmer that produced it.
"What sets our product apart from
other beef you buy is that you get to meet the farmer who raises it for
you. You can ask any questions about how and why we do things
the way we do," Tiffany says, indicating she and husband Dana are
well-qualified to answer those questions, for each has an extensive knowledge
of farming, particularly dealing with cattle.
Dana is a 3rd generation farmer, having grown up on a dairy farm in
Deerfield, NH. Tiffany spent many school vacations and weekends visiting her
grandparents' dairy farm. Living at
home, she chose Polled Herford beef cattle as her 4-H project (Bo-Riggs also
offers weaned calves in the fall - 6-8 months old - many raised by 4-H children
as championship-winning 4-H projects). Her brother chose Black Angus. After the
loss of her brother to a tragic farm accident in 1997, she inherited his small
herd of Black Angus cows.
Since then,
Tiffany and Dana have raised beef cattle for 12 years, the last two of which
have involved retail sales. Bo-Riggs Cattle Company offers their 100 percent
Black Angus beef (ground beef, steaks and roasts) frozen and sold by the pound.
"We sell our meat retail to customers at the farm and at the Keene Farmers'
Market. We sell wholesale to the Hannah Grimes Marketplace," Tiffany
says.
Two local restaurants feature
Bo-Riggs's ground beef: Fritz, The Place to Eat in Keene, N.H. and The New
England House in Brattleboro, VT.
Call or email Tiffany to
plan a fall-foliage visit to the Bo-Riggs Cattle Company farm. The Briggs's family
business, including daughters Olivia and Victoria, welcomes support from
customers and neighbors, for it is not just support for eating local, but as
Tiffany puts it, "This support allows us to do our
part in helping to maintain the rural character and picturesque views
of New Hampshire."
Other
farm-direct sources:
Stonewall Farm
242 Chesterfield Road
Keene, NH 03431
603-357-7278
603-357-6018
Brookfield Farm
Holly and Christian Gowdy
460 Old Drewsville Road
Walpole NH 03608
603-445-5104
cdgowdyco@aol.com
The Milkhouse at Great Brook Farm
Cindy Westover
437 County Rd
Walpole, NH 03608
603-756-4358
cindy@gallowayservices.com
Pitcher Mountain Farm
Charles and Charlotte Faulkner
2110 Route 123 North
Stoddard, NH 03464
603-446-3350
charles.faulkner@dartmouth.edu
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Super Ketchup
at the Hannah Grimes Marketplace |
What's So Super about Super Ketchup?
Super Ketchup is a premium ketchup that's got a little
secret. There's broccoli, carrots, yams and spinach hidden inside--but it sure
doesn't taste like it.
Super Ketchup is made right here in Keene at RoundBelly
Farms from all organic ingredients and local produce, when possible. It's been thoroughly kid-tested and approved
by even the most discerning ketchup connoisseurs, young and old. And with over two ounces of vegetable puree in every 18oz
bottle, moms are also sure to smile with each dip into Super Ketchup.
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Local Needs & Offerings
Commercial Kitchen in Peterborough:
An affordable commercial food preparation and cooking
facility for bakers, caterers, and small food processors and
producers. We offer: Blodgett Convection Oven, 6 Burner Garland Range,
Double Garland Oven, 2' x 2' Grill, Food Prep Sink, Prep Tables, 3 Bay
Sink, Commercial Dishwasher, Refrigerator & Freezer. For details
and rates, please call Roy Gandhi-Schwatlo 603-313-9768.
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Creamy Carrot and Rice Casserole
From Farmer John's Cookbook
Butter for greasing the baking dish
2 1/2 cups vegetable or chicken stock
1/2 pound carrots (about 3 medium carrots)
1/2 cup heavy cream
1/2 cup milk
1 tbsp unsalted butter
2 tbsp flour
1/4 tsp freshly ground nutmeg
1/8-1/4 tsp cayenne pepper
3/4 cup uncooked short-grain white rice
Salt
Freshly ground black pepper
Preheat the oven to 375. Lightly coat a 6-cup baking dish with
butter. Bring the stock to a boil in a medium pot. Add the carrots
and reduce
the heat to a simmer; cook, uncovered, until very tender, 10-12
minutes. Drain carrots, reserving the stock. Let the carrots cool for
5
minutes. Transfer the cooked carrots to a blender or a food
processor. Add the cream; process to a smooth puree. Heat the milk in
a small pot over medium-low heat, stirring occasionally, just until
bubbles form at the edge, but do not boil. Melt the butter in a medium
pot over low heat. Stir in flour; cook, stirring constantly, for 2
minutes. Gradually whisk in the hot milk and then the stock. Add the
carrot puree, nutmeg, and cayenne to taste. Turn the heat up to high
and bring the mixture to a boil; add the rice, and season with salt and
pepper to taste. Cover, reduce the heat to low, and cook for 12
minutes. Remove the pot from heat. Transfer the ingredients to the
prepared baking dish and bake for 15 minutes.
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Make Your Own Cider
Saturdays in October, 11am- 2pm
Stonewall Farm, Keene
Bring your apples to Stonewall Farm and press them into cider using the
farm's old fashioned apple press. While you're there, take a
horse drawn hayride to the pumpkin patch. http://www.stonewallfarm.org/events.html
Annual Farm Day
Saturday, October 3, 9am
Old Ciderpress Farm, Westmoreland
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Old
Ciderpress Farm is holding a farm day filled with apple picking,
education on old apple varieties, old farm equipment, apple cider
pressing with the "Old Ciderpress", built in 1870. The press is in i's
original condition and is all hand operated. Free cider tasting, apple
crisp and ice cream. Children can pet the dog, cats and the horses. Go
take a hike in the woods or sit by the fish pond to relax. A fun day
for the whole family on a small, beautiful old fashion family farm,
where time stand still. Come and join us! Angie & Marius Hauri,
Tags: gleaning pork beef
Posted by Jen
@ 03:38 PM EDT
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Monadnock Localvore E-Newsletter
August 2009
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New
Hampshire Eat Local Month
& Farmers' Market Week
Granite Staters are invited to spend August discovering and enjoying all that
our farmers have to offer with New Hampshire Eat Local Month & National Farmers' Market Week. Create your own localvore challenge or follow the weekly themes below:
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Enjoy the harvest!
Jen Risley
Hannah Grimes Center Program Coordinator
Monadnock Localvore Project Steering Committee Member
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Monadnock Localvore Project
Deep Economy Book Discussion
Wednesday, August 19, 5:30-7pm,
Hannah Grimes Center, Keene
Celebrate NH Eat Local Month with some food for thought: Join
our book discussion on Chapter 2 - The Year of Local Eating from Bill
McKibben's, Deep Economy: The Wealth of Communities and the Durable
Future. Come share your hopes for the future of our region's food
system. Register here.
Guiding Question:
What, from Chapter 2, inspires you to help build a more local and vibrant economy and community?
Feel free to bring local treats and beverages, too. Don't forget to shop local too: order your book from the Toadstool Bookstore. If they don't have it in stock, they can usually order it for you within two business days.
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View the 2009 Monadnock Localvore Calendar. |
Throughout
August, New Hampshire will celebrate NH Eat Local Month 2009. One of
four themes promoted by this important event is "food preservation."
For those interested in learning how to enjoy that hard-earned harvest,
well into our cold New England winter, on August 18th Lisa Beaudoin,
owner of Herban Living Farm-and its fledgling Environmental Education
Center (in its second year)-will present a workshop titled "Preparing
the Harvest: What to do with it all?"
Beaudoin will cover
simple techniques to store food, such as pickling, freezing, and more.
What does she hope participants will leave with? "I want them to be
inspired that they'll have the tools to put some food away for the
winter. If people know how to make tomato sauce, or homemade
pickles...or freeze -- an easy way of food storage -- with this
knowledge there's less food coming from long distances," she says,
adding, "...eating food as close to home as possible is the most
nutrient-dense and earth-friendly. I've always known it to be
economical."
Befitting her whole philosophy of raising local,
organic food, supporting sustainability, and giving back to the land
and community, Beaudoin emphasizes an additional event (September 20th
and Oct.18th) titled "Out Standing in their Field." With each event --
a collaboration between the Center and chef Mike Webb from
Peterborough's Pearl Restaurant -- guests literally dine in her farm
field. The fundraiser/food celebration includes a meal of chickens
raised on the farm, plus other items either grown on the farm or from
other local farms and the moving sound of local music.
Proceeds
from the meal cover free events, as well as the farm's food donation
program. This year, Herban Living Farm will donate approximately 10
to 15 percent of its produce to a Peterborough non-profit that serves
families at risk. "A lot of people don't know how to cook these densely
nutritious foods," Beaudoin says. "This past spring, families involved
with the non-profit came to the farm with their children to experience
the planting process, while getting to know where their food comes
from. In the fall, the same families return to harvest some food and
prepare it in a way that's tasty. Parents are empowered...more aware."
Herban
Living Farm also operates a B&B, an organic CSA (now in its 6th
season), a new-this-year farmstand (all local foods), and, available
this October, fresh pasture-raised organic chicken.
Beaudoin
says ten years ago, "bio-regional" was the catch-phrase, when eating
local was not a popular food trend. "But now, the campaign for eating
local has taken off," she says. "And that's fantastic! People are
asking, what is the ecological footprint of what I'm eating?" Learning
to preserve our local bounty is an exciting and economical extension of
growing or buying fresh, nutritious local foods. For more information
on Herban Living Farm visit its website athttp://www.herbanlivingbandb.com/SpecEvent.htm.
Fresh From the Farm FlyerAugust: Blueberries
Blueberries
are one of the few fruits that are native to the US, playing a large
role in the diets of Native Americans and soldiers in the Civil War.
These versatile berries can be incorporated into any meal of the day,
working well with other sweet flavors, and also in savory dishes (such
as sauces for meats). July was National Blueberry Month, but why not
celebrate them in August as well?
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Grafton Village Cheese
at the Hannah Grimes Marketplace
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 From the Grafton Village Cheese Website: Grafton, Vermont is a likely setting for a world-class cheddar.
Cheesemaking traditions in this historic village date from the 19th
century. The Grafton Cooperative Cheese Company was founded in 1892 by
dairy farmers who gathered together in a cooperative to make their
surplus milk into cheese. In the days before refrigeration, there were
many such cooperatives in the rural agricultural communities and an
abundance of fresh, creamy milk was turned into a food that could be
stored for a longer period of time.
The cheese company is part of the Grafton based Windham Foundation,
whose mission is to promote Vermont's rural communities. When you
purchase Grafton Village Cheese, you directly support this foundation's mission!
Looking to take the ultimate
Localvore Challenge?
Commit to eating only food grown and processed within 150 miles of your home for a meal, day, week, or whatever you're up for. Need help locating localvore products?
Look for the localvore shelf labels at the Hannah Grimes Marketplace.
Each label includes the farm and town where each product was grown or
processed.
5% of all Marketplace food profits go to the
Monadnock Localvore Project
Education Initiatives.
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Local Needs & Offerings
Summer Camp Slots Open:
Spaces
are available for ages 9-12 for August 3-6. Farm Camp is all about
harvesting, cooking, the joy and honor of hard, dirty
work, and youth empowerment. This past week, the youngest campers (5-7)
harvested the season's first Lodi apples, and prepared their own apple
pie and
ice cream from scratch, felted with local wool, moved our chickens to
new
pasture and enjoyed their obvious delight, and learned to grow and
protect
garden plants without chemicals. Scholarships available. For questions,
email or call: Lisa Holderness, Deer Ridge Farm & Farm Camp, 802-..., vermontfarmcamp@comcast.net, http://www.vermontfarmcamp.org.
Poultry Meat Processing Available: Some slots available for the processing of
your home grown poultry and waterfowl. Vermont Country Meats will travel at 20 cents per mile to your house or farm and
process your birds for you on your time schedule. There is a minimum number of
birds (20). Per bird charges are $4
for chickens and $10 for turkeys and waterfowl with a $25 set-up fee. Contact: Robert McKitty, 802-..., Vermont Country Meats, VtCountryMeats@AOL.COM.
AmeriCorps Positions Available: The Cheshire
County Conservation District will hire two AmeriCorps members to work with on
their Monadnock Farm and Community Connection Program. It is a full time
position, lasting one year from the start day. The ideal candidates will
have interest in supporting the local food system through volunteer management
and event planning, as well as interest in laying the foundation for an
enduring partnership between Antioch University and the Conservation District
to work on regional food and farm issues. Interested individuals can apply at http://www.americorps.gov. More information: Amanda Costello, 603.756.2988 ext.116, amanda.costello@nh.nacdnet.net.
NOFA NH
Call For Presenters:
NOFA NH is seeking presenters for our March 6, 2010 Winter Conference.
If you
are interested in presenting, please send us the following information:
Your
name, Contact info, Workshop Title, Workshop description, Intended
audience. Our workshops are 1.25 hr in length. Presenters receive free
vendor space.
Selection is a committee decision. Contact: James Ramanek, NOFANHWC@operamail.com.
Nigerian Dwarf Goats Available: Buck and a wether available, contact Jill for details at jilln@sover.net.
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Chunky Broccoli Soup
With Rosemary & Dill Flower
From Katrina Hall, She's In the Kitchen Blog
 I've been missing broccoli lately. The farmer's markets are loaded with so many
glories of the season, especially berries and fruits, that greens have
taken a back seat. Lots of swiss chard and my own homegrown kale, but
broccoli has gone missing. So today I made a chunky broccoli soup,
loaded with garlic, rosemary, and dill flowers - just what I was
wanting for a light lunch. I also drifted through the garden, picking
herbs and flowers for bouquets and garnishes. The bouquet above has a
little of everything - I didn't even notice that the pea shoots had
mature peapods until I made the bouquet! Good enough - I popped one in
the first cup of soup and nibbled it as I dawdled over lunch.
This
soup cooks up quickly and is meant to be served at room temperature,
leaving you lots of time for naps and the Sunday paper.
 To make enough for 3-4:
2 T. olive oil ( or half butter, half oil)
2 cloves garlic, minced
about 3-4 cups broccoli, chopped, stems separate
1 onion, chopped
2 cups chicken or veggie stock
2 T. fresh rosemary, picked off stem
1 T. fresh dill and dill flowers
salt
freshly cracked pepper
In pot, heat olive oil until hot. Add the garlic and onions and turn down heat to medium. Stir gently, then add the broccoli stems and cook 15 minutes.
Add the stock, broccoli florets, rosemary and dill. Cook covered until the broccoli is just tender. Using an immersion blender, blend soup a bit at a time, stopping when the soup has a thick, chunky texture. Taste and add salt and pepper. Serve with a smile and a daylily!
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Free Samples
At the Farmers' Market of Keene
Saturday, August 1, 9am - Noon
Gilbo Ave., Keene
Expand your taste buds' experience; try a new variety of local and in season produce this summer. The Monadnock Localvore Project
will host a Variety Tasting on August 1, 2009 9am - noon at the
Farmers' Market of Keene on Gilbo Avenue. There will be a variety of
free samples bought from farmers' market vendors. If you like what you
taste, you can buy it right from the source. There will be no charge
for samples, however donations are appreciated.
 Chickens!
Children's Activities at the Farmers Market of Keene
Saturday, August 1,
9am - Noon
Gilbo Ave., Keene
Learn
about our feathered friends and their role on the farm. Egg puzzles,
egg dissection, and a story! Children and their caretakers can
participate in these fun and educational activities. Sponsored by Stonewall Farm.
Farmer's Market Activities For Kids
Tuesdays in August, 10am - 1pm
Farmers' Market of Keene
Learn about ideas for
summer fun that also connect you to local food and farmers in the Monadnock
Region. Tuesdays in August there will be kid's crafts and
activities at the Farmers' Market of Keene. Bring your
family and come down to Gilbo Avenue
to help celebrate New Hampshire Eat Local Month by learning more about ideas
for summer fun that also connect you to local food and farmers in the Monadnock
Region. For more information please contact the Cheshire
County Conservation District at 603-756-2988 ext.116 or amanda.costello@nh.nacdnet.net. This event is sponsored by the Cheshire County Conservation District's
Monadnock Farm and Community Connection Program, The Monadnock Localvore
Project, Stonewall Farm, Hannah Grimes Center, and the Keene Sentinel.
Food, Inc.
August 7, Film Times Coming Soon!
Colonial Theatre, Keene
In Food, Inc., filmmaker Robert Kenner lifts the veil on our
nation's food industry, exposing the highly mechanized underbelly that
has been hidden from the American consumer with the consent of our
government's regulatory agencies, USDA and FDA. More at: http://www.foodincmovie.com/about-the-film.php.
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Preparing the Harvest: What to Do With It All?
Tuesday, August 16, 6pm
Herban Living Environmental Education Center, Temple
Pickling, freezing, drying-traditional and simple steps to store your food. $5/person, RSVP preferred: 603-878-0459; http://www.herbanlivingbandb.com/SpecEvent.htm.
Eat, Drink, Community
Keene Young Professional Network Coffee and Community
Friday, August 21, 7:30 - 9:30am, Keene
The next
Coffee and Community- Eat, Drink, Community- will feature guest speakers
discussing local CSA's and include a coffee tasting.
This event will be held 7:30-9:00 am. Cost if $5
per person which includes breakfast, coffee and of course community - http://kypncoffeeandcommunity2.eventbrite.com.
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Tags: blueberries local hampshire new eat
Posted by Jen
@ 07:23 PM EDT
Celebrate Your Food
Independence & Interdependence
July
4th is ripe with opportunities to celebrate both our
food independence and interdependence.
Food Independence:
Celebrate our access to local food from farms, backyard gardens, CSAs,
farmers' markets, and other local markets. Plan your 4th of July menu
to include local food: pasture-raised chicken, grass-fed beef and pork,
local cheese, and in-season fruits & veggies.
Food Interdependence: Celebrate
the connections with our farmers, gardeners, and neighbors who share
their abundance, along with the plants, soil, pollinators, ...and let's
not forget the weather.
In this issue -
Learn More About Our Food System:
Enjoy the harvest!
Jen Risley
Hannah Grimes Center Program Coordinator
Monadnock Localvores Steering Committee Member
Posted by Jen
@ 12:43 PM EDT
Localvore E-Newsletter
June 23, 2009 WEEKLY UPDATE
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Garlic Scapes:
What Are They & What Should I Do With Them???
from Mariquita Farm
Wondering what to do with garlic scapes that are
showing up at the farmers market . . .
or in your garden? As you may know, scapes are the flower stalks found
on members of the Allium family (onions, leeks, chives, and garlic). Garlic
scapes, which appear on the hardneck garlic varieties, curl upward as they
grow, ultimately straighten, and then grow little seed-like bulbs. When the
garlic scapes are still in full curl, they are tender and delicious.
Garlic Scape Ideas:-
You can add sliced scapes to any stir fry recipe. (Chop
into two inch lengths, boil for two minutes, then shock in iced water to set
the color. Drain and add to stir-fry mix during the last minute of preparation
or chop into smaller pieces and sprinkle over pasta, pizza, brushetta, etc.)
- Great in guacamole and fresh salsa.
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Chop & add to softened cream cheese.
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Add chopped fresh scapes when serving a light garlic
soup.
- Use them as you
would green onions, they're just better.
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An excellent addition to stocks....and much Asian
cuisine.
More recipes at: Mariquita Farm's Website
What's Fresh This Week
At the Keene Farmers' Market:
Alstead Center Farm: Asian Greens, Beet Greens, Carrots, Chard, Chives, Chard, Cilantro, Garlic Scapes, Mizuna, Arugula, Lettuce, Parsley
Basin Farm:
Potted Herbs, Broccoli, Cauliflower, Chard, Garlic, Garlic Scapes,
Escarole, Lettuce, Mustard, Onions, Salad Mix, Tomatoes, Turnips, Peas,
Potatoes
Bow Riggs Cattle Company: Black Angus Beef
Bob's Bread: Bread - Saturdays Only!
Cheshire Garden: Grows raspberries, blackberries, elderberries,
blueberries, strawberries, currants, peaches, pears, plums, tomatoes, peppers,
garlic and herbs to make low-sugar preserves, mustards and condiments in their own professional kitchen - Saturdays Only!
Orchard Hill: Bread and Cookies - Tuesdays Only!
Milkweed Farm: Bok Choy, Chard, Kale, Kohlrobi, Salad Greens, Lettuce, Mizuna, Peas, Garlic Scapes, Radishes
Porkside Farm: Pork and Grass-Fed Beef - Saturdays Only!
Sawyers Farm: Maple Sugar & Syrup, Maple-Covered Nuts - Tuesdays Only!
Stonewall Farm: Baby Beets, Carrots, Garlic Scapes, Ground Beef, Parsley, Dill, Mesclun, Spinach - This Saturday: Raw Milk! Come Try A Taste!
Sunset Farm: Potted Plants, Lettuce, Salad Mix, Strawberries
With Good Reason: Granola, Nuts, Brownies
Located on Gilbo Avenue in Keene
Every Tuesday and Saturday from 9am - 2pm
Sustainability Project's Healthy Foods Breakfast
Saturday - Sunday, June 27th-28th, 8am - Noon
Gilsum Rock Swap, Gilsum
Community Center
Support
the Sustainability Project while you enjoy good company and a healthy
cuisine. Most of what will be served is organic and from local farmers,
bakers, and businesses. Learn about local
efforts to encourage a healthy consciousness for earth-friendly
produced food
within our region. More information at: http://www.emersonbrookforest.org.
Foraging and Wild Harvesting
Sunday, June 28, 2-6pm
Herban Living Farm, Temple
Nothing
connects us more to Earth and our Nature than the act of eating. In
the second of three day-long seasonal journeys, the participant will
learn to identify wild edible plants that grow in this region with Tim
Keating. The day will include a slide show of common edible plants.
Discussion of the psychology, ecology and spiritual aspects of foraging
for food and a co-operative potluck meal and celebration of the food
we've gathered that day. A third workshop will be held on July 26.
$30/session, $50/bring a friend. More information at http://www.herbanlivingbandb.com or call 603-878-0459.
Posted by Jen
@ 03:22 PM EDT
June 2009 Localvore Challenge:
Reclaim Your Food: Compost!
In this issue:
Learn More About Compost:
Enjoy the harvest!
Jen Risley
Hannah Grimes Center Program Coordinator
jen@hannahgrimes.com
View our June Localvore E-Newsletter here.
Posted by Jen
@ 08:43 AM EDT
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